THE LOVELY CRAZY
Winter squash season is in full swing. I have already started to hoard them in all the nooks and crannies around the house. There are sugar pumpkins on the stairs, buttercups on the floor and delicatas all over the counter. Ever meal, breakfast, lunch or dinner needs to have some squash. House rule.
This hear spaghetti squash has been sitting on a stool for about a week, looming in it’s size and just waiting for me to bake it off. The spaghetti squash at farm share have been bigger then a small child so I have been a little hesitant to bake it until the mr was down with eating it with me too.
What I love about this dish is that it is really simple and easy to make.We have been working later these past few days so when we get home, we really just want to eat and go to bed (not really….kinda really) The initial baking of the squash takes a little time, but its zero hands on and can be done ahead of time. And the rest, take like 8 minutes tops. Also a lot of time people forget that you can eat a spaghetti squash with things other then tomato sauce. (although that’s good too) But really, the sky is the limit. Squash goes with everything.
So dinner. I had the squash and went with what I had in the fridge. Beans are great, fresh pico is amazing, all atop a big pile of some warm spaghetti squash. Well that is just what we call a winner. A winner dinner!!!
The stuff. A spaghetti squash (maybe go for a smaller sized one if you don’t want a lot of left overs) precooked or canned black beans, a red pepper, and some red onion. Also need garlic, cumin (crushed or seeds) salt and pepper, olive oil, and fresh cilantro. And lastly some home made or store bought pico de gallo or any of your favorite salsa.
You don’t see it here, but the squash went into the oven about an hour ago to cook. I did nothing to it besides stab it once andjust stuck the entire thing right on in and cranked up the heat. Simple, easy.
Ok, so when the squash has been baking for a while, start getting the rest of thestuff ready. Small dice up the red pepper and the onion and toss it into a lightly oiled hot skillet to sweat down a bit.
Once the pepper and onion are nice and soft, toss in the cumin and minced garlic. Cook a little longer until the seeds and garlic are fragrant and cooked.
Add in the beans and mix it all around. Taste, add a little salt and pepper if it needs it, and set aside.
Spaghetti-ing the squash. I took it out of the oven when it was fork tender, sliced it in half on a baking sheet and let it cool off for just a minute. Scooped the seed out then scraped the cooked squash with a fork. Fun times, just watch you your hands, the squash is hot.
And your ready for food. Squash in a bowl, topped with some black bean mixture and a hearty amount of fresh pico. Serve it with lots (or none if you don’t like it) cilantro and a wedge of lemon(or lime)
This is some good stuff friends, some really good stuff.
Alright, now I have to get ready. We are taking a handful of the little pumpkin picking….A few more pumpkins to add to the stash.
-C
Serves 2-3
- 1 medium spaghetti squash
- 2-3 cups cooked black beans (or a can)
- 1 teaspoon cumin seeds (or crushed cumin)
- a red pepper
- a small red onion
- 2-3 cloves garlic
- olive oil
- 1 cup fresh Pico de gallo or any of your fav salsa.
- salt and pepper
- a lemon or lime
- fresh cilantro (optional)
To cook the squash. Preheat oven to 400. Grab squash a stab a small hole in it so when its baking it does bot explode (this has happened to me a few times) then stick the whole squash into the oven. Let bake for 45 minutes to an hour (depending on size) It is done when it is soft and fork tender. Once done, pull squash from oven, cut in half and let cool for a minutes. Once cool enough to handle, scoop out the seeds then start scraping the flesh with a fork to create spaghetti like strands.
For the beans. Small chop up the red pepper ans onion and toss into a hot skillet with a little splash of olive oil. Sweat the pepper and onion on medium heat and when they are close to done, mince up the garlic and toss that in along with the cumin seeds and a pinch of salt ans pepper (if needed) Keep cooking until the garlic is cooked and the cumin if fragrant.
To assemble. Grab a bowl and fill with a good amount of the cooked squash, top it with a big scoop of the black bean mixture and you desired amount of fresh pico or salsa. Add lots of extra cilantro and serve with a lemon or lime wedge to squeeze on top.
Now eat it.
Note….Any left overs make a fantastic cold salad or wrapped in a tortilla.
I know that sometime some of the foods that I eat might seem a little strange to people. But think about it. Isn’t there something that you eat that other people think is kinda weird or that you know might be a little on the strange side and yet you love it.
So apple lentils. I know some people think it’s weird, but trust me, it’s not, it’s actually pretty freaking magical. Lentils, especially red lentils, have a mild, nutty flavor that make them perfect to use in any type of dish, sweet or savory. And so nutritional value, with protein up the wazoo, these little guys are mega fantastic and yeah. SO don’t knock it till you try it.
Now first off, YAY for apple season!!! Aren’t we just so happy for fresh delicious apples? I am, so much so that I have made up a super cool apple jig where my head bobs up and down and my legs shift and convulse all over the place. ( could be mistaken for a seizure) It’s a sight to see for sure. And a second YAY for warm food again. The past week or two I have been waking up to temps in the 50’s giving the world just enough chill for a cozy morning sweater, a throw blanket and a nice hot bowl of breakfast porridge. (It also taste fantastic made ahead then eaten cold if the world decides to get warm again) My morning have been great, all cuddled on the couch with a book. my coffee, ad a bowl of apple lentil porridge. Best way to start the day.
The stuff. An apple, some red lentils, water, and some cinnamon. You can also add some maple or brown sugar to the mix if you want more sweetness.
Firstly, water ans lentils go into a pot and placed on the stove until the the water is boiling.
While that is happening, chop up you apple. Big pieces, little pieces, or both. I like both because the smaller pieces kinda of dissolve in the lentils and the bigger chunks will keep shape.
So once your lentils have started to boil, dump inmost (save a little bit to toss on after the lentils are cooked) of the chopped up apple and a good pinch or two of cinnamon. Mix it all around and place back on heat on low so simmer and cook.
Soft and all cooked to perfection. Gorgeous.
Dump the porridge into a bowl, add on the left over chunks of apples and give it another good sprinkle of cinnamon.
Breakfast of champions right here.
And because it’s what I eat every day…I am a champion.
You can be one too! (just eat some lentils)
-C
Makes one serving but can easily be double
- 1/2 cup dried red lentils
- 1 cup water
- an apple ( mac, honey crisp, paula red are good varieties)
- 1 teaspoon or so of cinnamon
Optional… Add a little sweetener like maple or brown sugar if you want
Stick water and lentils go into a pot and bring to a boil. Chop apple into pieces, some big, some small or all the same size. Once the lentils are boiling, dump in most of the chopped apple (save about 1/4 of it for later) into the pot and sprinkle with cinnamon. Stir around, reduce heat to a low and cook until the lentils are soft (about 10 minutes) Once they are cooked, taste and decide if you need sweetener. If you do, add a teaspoon or two of whatever in now and mix around then,transfer the lentil goodness into a bowl, toss on remaining apple chunks, sprinkle with cinnamon, and go to town.
Spoon to mouth. Happiness.
What a week, what a week. I have barely had time to think, let alone cook food.
I had the rhubarb that was in need of cooking, the corn is all over the place all super fresh, and I had me a few minutes in between running around to make some food.
I made this (what I now realize is succotash, which is such a fantastic word for food) a few weeks back, fell in love with it so I wanted to make it again. I also wanted to see if the mr would like it this time (he didn’t so much the last time) Says he is not a corn fan. But I don’t know, I still think he loves corn and just wants to be a pain in my ass and tell me he doesn’t. I figured that this time I made it, he would finally declare his love of corn, I mean, there is butt load of rhubarb in it too. And big creamy lima beans and nice sweet onion, and tomatoes. Yes it has a lot of corn, but it has so much more.
Well, he didn’t declare his love of corn. He did have a big scoop on his dinner plate, ate a bite or two then, picked out all the lima beans and chunks of rhubarb then told me that corn love wasn’t going to happen. He also aid that I should stop messing with the rhubarb and just make another pie.
What a butt face.
Whatever, more for me! And if you are awesome and you like sweet corn, tart rhubarb (corn and rhubarb together is the best) ,and are in need of a great summer side for any and all of your summertime food time needs, this is a winner. Super fast and easy to make, eaten warm or cold, and keeps well. It screams BBQ time. (Or 10 o’clock at night, standing in front of the fridge, eaten with a big spoon) It’s good whenever.
The stuff. Rhubarb, fresh corn, and some cooked lima beans. Also need a tomato, a sweet onion, red wine vinegar, salt ans pepper, a little olive oil and water (not pictured) and a few sprigs of fresh parsley.
The onion and rhubarb gets chopped up and tossed into a big skillet with a tiny bit of olive oil and a few splashes of water and place on the stove to cook a bit.
Corn needs to come off the cob. Do it the way you like, but I find holding corn vertical in a big bowl and cutting it down works best.
Slightly soft rhubarb and onions, ready for the other stuff.
Dump the corn, the tomato (chop it up first) the lima beans(drained) and a few splashes of vinegar into the skillet. Stir it all up and keep on heat for a few more minutes until the corn is just barely cooked and all the flavors have had a few minutes to meld.
Toss in some fresh chopped up parsley and season with salt and pepper…..
Into a pretty bowl for eating now or eating later.
This big ass bowl is all for me!!!!
Have the greatest weekend!
-C
- 2 ears of corn
- 4 fat stalks rhubarb (mine where about 10 inches long)
- 2 cups cooked lima beans
- 1/2 a sweet onion
- 1 tomato
- fresh parsley
- salt and pepper
- few tablespoons red wine vinegar
- olive oil
- a few splashes of water
Chop the onion into small pieces then chop the rhubarb into smallish chunks. Toss the rhubarb and onion into a skillet with just a tiny bit of olive oil and a few splashes water. Place on the stove on medium heat and cook until the onion and rhubarb are slightly tender, but not to soft. If you need to, add a bit more water to the skillet to keep the stuff from browning or burning.
While the rhubarb is cooking, remove the corn from the cob and chop up the tomato into small chunks. Toss the corn, the tomato, the lima beans (drained) into the skillet with the rhubarb and onion. Pour in about 2-3 tablespoons of vinegar and season with salt and pepper. Mix and cook for another few minutes just until the corn get slightly cooked and all the flavors have had a few minutes to meld.
Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over
Serve right away warm or stick in the fridge and serve cold later.
I eat a lot of hummus. Like a lot. Every day, all day long. (seriously, I am always snacking on veggies dipped in hummus) So I am sorry to all around me that my breath always smells.. (I blame all the garlic in the hummus.)
Recently, during a particularly browsey grocery shop, I ended up in the hummus case (I always end up there) and found a new hummus flavor. Pineapple jalapeno, WHAT. I grabbed it right then and there, convinced that hummus gods were rewarding me for all of my hummus eating and have made me my very own flavor.
Got home, tossed all the groceries into the fridge and busted open the new hummus, a bag of carrots, and went at it. Oh man, it was good.(to often the store bought hummus flavors are not so great) The flavors were all there, sweet and spicy, and creamy. It was fantastic, I ate almost all of it and I knew I had to make my own.
And I did and you know what, it was even freaking better! (Fresh it the best!)
So If you are a hummus person of any kind, this is a fantastic exciting flavor that will make you all sorts of happy.
The stuff for the hummus: chickpeas, tahini, olive oil, garlic, and salt and pepper. And for flavor add ins, fresh pineapple and a jalapeno pepper.
Chickpeas (rinsed and drained) go into the food processor with some tahini, the juice of the lemon and salt and pepper.. The garlic I actually pulsed in the processor first (to avoid big raw hunks) and some olive oil are also going in on this.
Blended until a smooth, creamy perfection.
Now for the fun stuff. Dice up the pineapple and remove seeds (or not) from the jalapeno and dice that up too
Toss it all (minus a few little pieces of garnish if you want) into that creamy dreamy hummus.
Pulse pulse pulse until the chunks of stuff are all incorporated . Make it super chunky or super smooth, up to you. I like mine kinda chunky, but not too chunky, if you know what I mean.
Into a big bowl, topped with a few little diced up pieces of jalapeno and pineapple, you know, for prettiness. And lots of cracked pepper.. Lots.
Now eat. With whatever ( I like veggies or just give me a spoon, Ican eat hummus all by itself)
Hummus for life!
-C
Makes about 2 1/2cups
- 2 1/2 chickpeas
- 2-3 cloves garlic
- 2 tablespoons tahini
- 1 lemon
- 2 tablespoons olive oil
- 3/4 cup fresh pineapple
- 1-2 jalapenos
- salt and pepper
Rinsed and drain chickpeas. Add garlic and a little olive oil to the food processor and pulse until the garlic is a little minced. Add in the drained chickpeas, tahini, a sprinkle of salt ans pepper, the juice of the lemon and another tablespoon of olive oil and blend until smooth.
Dice up pineapple into smaller chunks and remove seeds (if you want) from the jalapeno and chop that into smaller pieces . Add to the hummus and pulse until combined. You can leave it chunky or blend until smooth. Just stop blending when you reach you desired consistency . Garnish with more chopped pineapple and jalapeno and lots of freshly ground pepper.
Serve with whatever you eat your hummus with.
Store left over (there probably won’t be any) in a container in the fridge.
Spring is happening, my plants are popping out of the ground, I found a gigantic rhubarb patch in the back yard of the new house…. Life is feeling fresh full of possibilities. And soon, so soon, ‘ll get some veggie plants in the ground and the farm share begins…. life will be filled with all the freshest yummy foods. I can’t wait.
But until then, I grocery shop. And this week has been a good week for shopping. Why, cause it CInco de Mayo this week ,which is one of my favorite holidays cause avocados, mangoes, and limes all go on crazy sale. I can buy 20 avocados for the price of what like 5 would normally cost. And I take full advantage of the sales (my fridge is currently housing a shit tone of avocados, mangoes, and limes) I will be eating like a queen for days!
And what does one make with all these good things? Well I made tostada! A tostada is pretty much a cross between a taco and a humngo, fully loaded nacho. Stuff all piled high onto a crispy (usually fried but I bake mine) corn tortilla. Its fantastic in all the ways and super simple to make. This particular tostada highlights all the good stuff on sale, Mango salsa , avocados cream with lots of lime, all onto a pile of the yummiest refried black beans. (my mouth is watering thinking about it),
And people, Cinco de Mayo is but once a year, but these tostada should be made all year round!
The stuff. Precooked (or canned) black beans, a sweet ripe mango, an avocado, some shredded red cabbage one red onion, one jalapeno, and a few limes. Also need a few cloves of garlic, at least 4 corn tortillas (mine are home made but you can get store bought) some coconut oil, slt ans pepper, and a bunch of fresh cilantro.
Start with making the mango salsa. Cut the mango into little chucks. ( I do this but halving mango, scoring each side into chunks then scooping the fruit out with a spoon..easy) Dice half of the red onion into little pieces as well as the seeded jalapeno. Toss it all into a bowl or jar, sprinkle with a pinch of salt and pepper, mix in the juice of a lime, and add in as much fresh cilantro as you like (or none if oyu don’t like)
There is it, mango salsa.
To make the avocado cream just place the avocado (peel and pit removed) into a bowl or blender with a clove of garlic, the juice of a lime, a splash of water, and a sprinkle or two of salt. Blend until smooth, adding more water until the consistency is to you liking.
That’s it.
And now for the beans. Start by tiny dicing up the other half of the onion and a few cloves of garlic and place into a skillet with a teaspoon or two of coconut oil. (can use any oil you like). Add in a splash of water and a sprinkle of salt an place on stove on medium heat and cook.
After the onions have gotten nice and soft, dump in the bean (liquid and all) Keep onheat and cook until the beans are hot and the liquid starts to thicken.
Grab a fork. Fork to beans. Mash’em up to make them officially refried.
And lastly, a little oil rubbed onto the corn tortillas and then placed into a hot oven to get crispy.
All the stuff, ready to go…. And go there, go there NOW!!!
Beans, cabbage, mango salsa, and avocado cream, all piled onto a toasted, crispy tortilla. A few fresh sprigs of cilantro and a slice of lime… This is for real something all amazing.
Eat the greatness (and not just for Cinco de Mayo)
-C
Makes 4-6 tostadas
mango salsa stuff
- 1 ripe mango
- 1 jalapeno
- 1/2 a red onion
- 1 lime
- salt and pepper
- fresh cilantro*
for the refried black beans
- 2 cups (1 can) prepared black beans
- 2 cloves garlic
- 1/2 red onion
- 1-2teaspoons coconut oil (can use any oil you like)
the avocado cream
- 1 ripe avocado
- 1 lime
- salt and pepper
- a tablespoon or two of water
and the following
- 4-6 corn tortillas
- small bowl of thinly shredded red cabbage
- a little extra oil for tortillas
- fresh cilantro *
Note. Omit cilantro if you don’t like it.
Start with making the salsa cause the longer it sits, the better it tastes. Cut mango away form pit and score each half into cubes with a knife. Garb a spoon and scoop the mango meat away from the skin. Stick into a bowl. Finely chop half a red onion and de-seed the jalapeno and dice that up too and toss all that into with the mango. Sprinkle with a pinch of salt, add in the juice of a lime and add in as much or as little fresh cilantro as you like. Set aside. Also while your at it, toss the cabbage with a little salt and that that sit out as well.
Preheat oven to 400
Now on to the Avocado cream. Place avocado (sans peel and pit) into a blender (or a a bowl and use a hand blender) with the juice of a lime and a clove of garlic. Blend until smooth, adding about 2-3 tablespoons of water until nice ans creamy smooth. Add salt to taste and mix.
Next take the other half of the red onion and dice into very small little pieces. Mince up the garlic and toss both into a pan with a teaspoon or 2 of coconut oil and a few splashes of water. Cook on medium low until onion is nice and soft. Add in black beans (bean water and all) and mix together. Season with salt (if needed…canned beans are usually salty enough) and pepper. Continue to cook beans until hot and bubbly then take a fork or a potato masher and smash the beans until a the beans are all mushed and refried like. Feel free to make then smoother by sticking them in a blender if you want. Add more water to thin out as well.
And lastly, get those corn tortillas into the oven to crisp up. What I did is took a bit of coconut oil and coasted my hands with it then rubbed the tortillas on both side. Or you can brush on melted oil if you don’t want to do that. When lightly oiled, stick them into the oven and bake until crispy, flipping them after about 4 minutes and finishing after another 4-5. (you can gauge your liking on crispy)
Now compile the tostadas
Take a crispy tortilla, smother with refried beans, top with a little red cabbage then a big scoop (or two) or the mango salsa and a big spoonful of avocado cream. Add more fresh cilantro on top and serve with a slice of lime..
No utensils needed, just eat with your hands.
Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to’s have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can’t blame them really. Food has not been top priority. If they will eat pasta, well then that’s what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)
But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza…. what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!
We (really me) went all out fresh with a hugmongo salad of broccoli and lentils. Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us, although I think I might make it again for tonight to bring to the sisters house for dinner.
A salad that that makes me (and the mr) happy to eat and will make you happy too!
The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.
Start by getting those lentils and water into a pot and on the stove to cook. Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)
Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)
Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.
Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.
And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.
Hooray! A no pasta, starch, mayo smothered salad for everyone!
Happy eating.
-C
Serves 3-4 as a side. 2 as a meal
- 1 big head of broccoli (about 2 1/2-3 cups chopped)
- 1/2 cup dried green lentils
- 1 1/4 cup water
- a small red onion
- 1/2 of a ripe avocado
- around 1/4 cup red wine vinegar
- salt and pepper
Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.
While the lentils are cooking, grab a big bowl. Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.
Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado, cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.
This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.
Whenever you decide to eat it, just grab a fork and dig in!
Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no, green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go. Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)
No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!
But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage. This is my kind of pot roast.
Now go quick.. the cabbage sales will be over soon.
The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.
Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.
Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.
While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.
And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.
Beans looking a bit plumped..
Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…
Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown
Look at that… Tender roasted veggies, plump beans. Everything about this is right.
Grab a knife and cut the cabbage (its so tender) into big wedges.
A wedge into a bowl along with a big spoonful or two of the beans and veggies..
Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!
Eat away and Happy St Patrick’s Day.
-C
serves 3-4
- 1 cup dried kidney beans
- 3-4 cups water
- a medium sized head of cabbage
- 2-3 carrots
- 1 large onion
- a potato or a a small rutabaga(or both)
- 1 heaping teaspoon caraway seeds
- 1 heaping teaspoon fennel seeds
- 1 heaping teaspoon ground mustard
- a bay leaf
- salt and pepper
Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.
While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.
Preheat oven to 375
Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.
Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.
Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.
Eat until your full.
.
The other night at a dinner with my family, I was explaining to my dad ans sisters about a cookie that I have been making for myself that is coconut flour, sweet potato and lentils (I’ll share that recipe at some point) and all those ass faces were making fun of me. They couldn’t understand how I could make anything taste like a cookie with lentils. And not going to lie, I was slightly offended , not for myself but on the lentils behalf. Lentils can do and be anything!
Fast forward to the next nights dinner (we had a lot a family dinners). I was in charge of a dessert. I had recently took a trip to the store where the bananas where on sale for .30 a pound… So I bough a few (like 20) and had quite a few ripe naners that were in need of being consumed. Banana bread is it. And because I was going to prove my point to the fam that they are all asses and have no idea about anything, I made the bread with beans in it. (the lentils are for me)
Long store short.. The bread was excepted into the mouths of the people with smiles ans yums. No one had any idea that there was anything different about it, only that is was so fantastic and that it was gone within the hour. I did tell everyone after the first few bites that I made it with beans and a lot less sugar then most but no one cared. The kids were actually excited that it had beans in it because it meant that they could have seconds. My dad asked for the recipe, and the rest of the people.. well they didn’t care, just ate it and yeah.
See, beans in bread is a great idea.. So what do you think of my lentil cookies now? HA
To the bread. Go banana bean, GO!
The stuff. We got some flour in a bowl with baking powder, baking soda, and a pinch of salt. Then we have a few ripe bananas, a cup of beans (in bean water), a bit of oil, brown sugar, some cinnamon, and a nip of vanilla.
There should be apple cider vinegar in there…. so pretend it is.
Start off by blending 1 of the bananas up with the beans (use you blending method of choice) until pretty smooth (some chunks are fine, just not super bean chunks)
Then add in the second banana and mash it in, but leave it chunky (I just used the blender part to mash it up… why dirty a fork?)
Not into chunky, then blend it as well, the chunky/ smooth factor is up to you.
The rest of the wet stuff goes into the bowl (don’t forget the vinegar) and gets all mixed together with the naner beans.
Then the wet goes into the dry.
And mixed up until just incorporated.
Dump the mixtureinto a well greased bread pan. Grab that third banana and cut it length wise into thirds and press the pieces into the top of the mixture. This step is optional and also open to interpretation. The designs a banana can make………….
And into the oven it goes!
Baked to a golden perfection, remove from he oven and set to cool.
And after completely cooled (f you can wait that long) grab a knife, cut yourself a hunk, and go about your day knowing you made the right choice by eating sweet ass banana bread that happens to have a good does of beans in it.
One could almost consider this a health food! (almost)
-Have yourself a fine day
-C
Makes one loaf
- 2 cups white whole wet or regular all purpose flour
- 1/2 cup brown sugar
- 1/4 cup oil (like canola)
- 2 ripe bananas (plus optional 1 for topping)
- 1 cup white beans in the bean juice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 tablespoon cinnamon
Preheat the oven to 375
In a large bowl, combine the flour with the baking soda and powder, the a salt, and the cinnamon. In either the blender or a separate bowl using a hand blender, blend on of the bananas with the beans and bean water until pretty smooth. Once blended, mash in the remaining banana (can puree until smooth if you are not into chunks of banana) Now mix in the oil, vinegar, vanilla and the sugar. Mix until combined then mix into the dry until just combined.
Pour batter into a well greased bread pan and if you want, slice the extra banana into thirds and gently press into the top of the batter. And now stick it into the oven. Bake until golden brown and all pretty like and a tester stick in the middle comes out clean. (about 50 minutes)
Remove from oven and let cool in pan for a few minutes then flip out and let cool completely on a wire rack. When cooled, slice it on up into desired thickness and eat away, whether it be naked (you or the bread) or smothered with peanut butter, jam, butter or whatever.
Cooled bread is fine on the counter covered for a day but should be stored in a air tight bag in the fridge if longer then that..
It’s Mother’s Day weekend which means that you and I and everyone out there should feel the slightest bit obligated to at least do a little something nice for your mom for the mere fact that you were borned. And really what better way to celebrate mom than with food… It really is the least that you can do. (I think mom’s also like flowers and cards and handmade pasta necklaces) My mom is defiantly about the food. (she has had her fair share or pasta necklaces) A many years back on Mother’s day, this sweet little girl (me) made her mother a special breakfast treat…blueberry scones. And ever since that day, for every freaking holiday, birthday, whatever day, my mother requests (demands) a batch of those scones. She is always saying that these are her favorite treat and that no one has ever made them as good as I do. (I guess that just reiterates that I am her number 1 child)
The stuff. Flour, baking soda, baking powder and salt. A bit of sugar, vanilla, buttermilk, and butter (use vegan butter and nut milk if you want to make them vegan) And of course we need the blueberries which can be fresh or frozen. I usually use fresh, but the store I stopped at only had really big containers of fresh that were like $1000 dollars a piece and the organic frozen happen to be on super sale. So you know, the cheap in me won that battle. 
So into the bowl goes all the dry stuff; flour, baking powder and soda, salt, and the sugar. Give it a good whisk.
Now dump the blueberries into the flour mixture. Toss them around to give them a coat of flour. Add in the buttermilk and vanilla and give a little mix until liquid is absorbed. We are trying to handle the dough as little as possible.
Turn mixture onto counter. It’s very loose, but thats what it should look like. 
Very gently and with as little handling as possible, gather dough up, knead a few times till everything just comes together. Press dough into a disk that is roughly an inch thick…. and it doesn’t need to be perfect. 
Cut the disk into even sized pieces. Do 6 big, 8 normal, maybe even 10 smaller. Whatever size you like. (I did 8) Place the scones onto a baking sheet, using a spatula to transfer, and sprinkle the tops with a little bit of sugar. Into a preheated oven for about 20 minutes.
And when the scones look all nice and browned and a tester comes out clean. remove and either serve right away warm, preferably with huge cup of coffee or tea, or stick on a rack to cool before storing in air tight container.
I had to share the last of the 5 pineapples cause if I didn’t, that would mean I ate 5 pineapples by myself. (I ate 4 pineapples by myself) So donuts were made and delivered to my sisters house where I proceeded to make her and her kids and another sister dinner. (hand made pizza on a weekday!) I then whipped out these pretty little upside down pineapple donuts for dessert, right after I cleaned up and made whipped cream. The kids were swallowing them hole and trying to steal just one more and my sister and the mister, well they had to eat their donuts all elegant like with forks. (weirdos)
The stuff. Flour, salt, and the baking soda whisked together into a bowl. Fresh pureed pineapple, milk, egg, melted butter, and white sugar. Than there is more melted butter, brown sugar and fresh pineapple for the upside down. 
This batter is pretty simple, just make sure to whisk all the dry really well. Dump all the wet stuff into the dry and mix until combined. Don’t over mix!
Grease the donut pan really well and mix the brown sugar with the remaining melted butter
Drizzle the bottom of each donut round with the butter/ sugar mix then layer thinly sliced pieces of pineapple around the hole maker. (not as perfect as a pineapple ring, but still pretty)
When donuts are all nice and golden brown, remove from oven and let sit and cool for about 5 minutes to give the donuts time to cool and the brown sugar to thicken. Dump donuts out onto a wires rack
And serve them all upside down like. Maybe with a scoop of whipped cream or ice cream or nothing. 
My Moms birthday was this past week, and naturally, I made the cake for our big family birthday gathering. (and I bought and made dinner and cleaned everything up, although the mister did do all the dinner dishes) Word to my sisters… You guys suck! (but I still love you)
Cake Stuff. Flour, baking soda, baking powder, and salt whisked together in a bowl. Butter, a little oil, vanilla, eggs and buttermilk. Then of course we have strawberries cause it wouldn’t be a strawberry cake with out them.
First things first. Wash, trim and dice up the strawberries. Stick them into a pot and sprinkle with a few tablespoons of sugar. Heat on low and let the strawberries cook for about 10 minutes, stirring frequently, until they turn into a thick syrup. 
The sugar and the butter get beaten together until light and fluffy. Then goes in the oil, eggs, and vanilla. The milk is then added to the strawberry mixture. Add half the dry mixture to the wet, mix, then mix in half the strawberry mixture to that. Mix the rest of the dry in and finish off with the strawberry mixture.
Cake gets pulled from the oven and set on a rack to cool.
Tomato can cutout. (I couldn’t find my biscuit cutters) A biscuit or cookie cutter would probably work a little better.. The cakes kept getting stuck in the can. 
Frost the cake!! Place frosting into a piping bag or a big plastic zip lock with the tip cut off. 2 rounds to a cake. A squeeze of frosting goes on one, topped with another and given a little smoosh. A nice big dollop of frosting on top then….
What is better for a bake sale then Oreo cookies? Oreo cookies made from scratch!.
Cookie Time! Whats going on here is brown sugar and butter have be beaten together until nice and fluffy Then a good big splash of vanilla and another 2 big splashes of coffee are added to that.(I sacrificed my last few sips of my coffee for these cookies) The dry stuff, flour, salt and cocoa powder, are whisked together, waiting to be added to the wet. 
Mix the dry ingredients into the wet and mix. I ended up just using my hand and kind of squish mixing everything together until in tuned into a nice lovely uniformed dough. Form the dough into 2 balls and give each a few kneads to get any air bubbles out. Place dough back into bowl and stick in the fridge to sit for 10-15 minutes( it makes the dough a little easier to work with)
Once the dough has had a little time to rest and cool, remove from fridge, one ball at a time. Place on a lightly cocoa or powdered sugar dusted surface and roll out the dough. Grab any size circle (or other shape) cookie cutter and get to shaping the cookies. Notice the tin can in the bowl? I could’t find my biscuit cutters anywhere but the can was the perfect size, and it worked really well. Keep a little bowl of either powered sugar of cocoa to dip the cutter in in between making the cookies. It really helps the dough from sticking and breaking. 
While the cookies are getting their cool on, make the cream filling. All you need is a stick of butter, about 4 cups of powdered sugar, some vanilla and a few splashes of heavy cream. Beat that all up until nice and creamy thick and spoon it into a pastry bag (I used a big old ziplock bag) to be piped on the cookies. 
Filling the cookies is for sure the best part. Separate the cookies into pairs and pipe a big blob of filling onto one of the two cookies. Take the names cookie and place on top, giving it a little smooth to the disperse the cream. Keep doing that until the cookies are all filled.
TGIF!!!! For reals, because Monday-Thurday were monster days. And now that its friday, I can dig a hole and hide in it until it’s at least 30 degrees with some sunshine. (I might never get to come out.)
Simple lemon cake stuff. Flour, baking powder and salt whisked together, Sugar and soft butter in a bowl. An egg, some vanilla, milk, and of course, the lemon. 
We had ourselves a very full past week. Dinners with the misters family, dinners with mine. Lots of running around for last minutes projects, papers and bills. Mailed in the taxes in (barf) and washed the Washer dog (now he smells like a wet dog with a faint lavender scent… not much better) Then it happened, the most amazing spring day. I spent half the day on Friday trying to remember what it’s like to function in warm weather. I was getting hot and forgot that I could take of my sweater. But it was back to the sweater, hat, and mittens the next day which made me kind of cranky. It actually worked out ok because I didn’t feel bad about hanging inside listening to music , drawing and painting. Oh, and can’t forget to mention the cleaning… lots and lots of cleaning.. and there is still more to be done. All in all, not a bad week.
The collection of snow shovels has finally moved to the barn!!!
Sure you can dye eggs, or like me, just melt a bunch of crayon.
I have never seen it before, but all these leaves were melting into the ice. Very weird and very beautiful.
Speaking of weird and beautiful… 
And yes.. I pulled out my sandals for the one day of spring we had this week. It was glorious and amazing. I had forgotten what warm weather felt like.
THE LOVELY CRAZY
March 19, 2017 by maximios • Blog
I am cold. And I know I shouldn’t be complaining, that it is still winter and those fluke days of 60’s and 70’s where not suppose to happen, but still. I am freaking cold. I just wan to ditch the jacket and mittens and to live in sweaters all day long. Is that too much to ask? #sweaterlady
Last weekend the mr and I went down and over to PA to visit Dad and family. It was a blast. We got to see my grandmother and aunt and uncle on the farm and just get out of town for a few days. When we got home we clonked out then decided to rip up the porch. The plan was to wait until spring to do it, but the weekend was so warm and springy that we were like screw it, let’s just do this and ripped it up. Then we spent half of the week tip toeing over thin wooden beams to get into and out of the house while hunting for decking and fixing the structure. Good thing the mr thought to stick a note on the door because leaving the house at 530 am when I am not exactly at my sharpest and it’s dark outside… more then once that little sign saved me from disaster. After a long long day of 6 hardware stores hunting for decking, we finally found what we needed. (no one had enough in stock or what they did have was shit) And then the weather turned on us to a brutal blast of freaking cold. I was all, “Lets just wait until next week to finish”, but not the mr. He was out there cutting and screwing and being an all around bad ass and laid down the new porch. I stayed inside, made hot soup and started collecting all the papers for taxes. Neither of us were having fun. But we do have a new porch, well kinda. The floor is down and now we just need to build the rest. That will come next week. And I do have a large stsck of papers. We get stuff done.
The past few days with also involved some littles, having my house trashed, and just the anxious feeling like there is much to do now and only so much more to come, I really need a down day and so does the mr.(his plan is to replace a toilet in one of the apartments today. He never stops) I am gonna rest my aching bones for a bit, buy a new toothbrush, make some bread (oven heat!) and try not to dread the gigantic pile of tax papers awaiting me for tomorrow (who a I kidding, it’s going to take all week)
Internet sightings
-This made me happy. SHOT OF HAPPINESS FOR YOU
-Of course plants make life better. Want to Live Longer? This Study Suggests It’s Time to Turn Over a New Leaf
–Burmese Tofu (a.k.a. Chickpea Flour Tofu) On my list of things to make this week
-I have always really liked the visual of cracked roads. This is even better. Street Kintsugi: Artist Rachel Sussman Repairs the Roads with Gold
-This is pretty freaking sweet. Architect Turns Old Cement Factory Into His Home,
–Do Showers Make Oranges Taste Better? I don’t know about you, but I am good with keeping it a mystery.
-This lady is amazing. She wasn’t even trying, just doing life. What Makes Mira Rai Run?
–How To Clean and Season an Old, Rusty Cast Iron Skillet I have a few in need of some love.
-We are looking ot start the downstairs bathroom soon and I would really like a pattern tiled floor..
-I remember thinking about who the heck thought to shape sugar into cubes and that that person was a genius. HOW THE VICTORIAN OBSESSION FOR ORDER CREATED THE HUMBLE SUGAR CUBE
Picture from the week.
Sweet, sweet Vermont. Things around these parts he been oh so nice. Warm days (not hot) and cool nights. The colors are starting to show on the trees. People are starting to wear clothes again and eating apple things and drinking those darn pumpkin spice lattes. I still haven’t gone apple picking yet (I’ve been waiting for at least a good week of cool temps so the apples get nice and sweet) but I did eat a pumpkin this week. And the sky, the sky has been nothing but pretty. I have been loving it all.
Straight up a crazy, full week. Lots of family dinners, bunk bed building, and mathematical problems solving in order to lay the tubes for heat in the floor. We went to a wedding (congrats Alex and Allison!) were we saw an eagle and I ate all the fresh figs from the cheese platter.(sorry, not sorry) Over at the house the mr and I made the decision to rip out all the old flooring on the first floor down to the sub floor so the radiant heat can go under the new floor instead of coming up from the basement. I know, I know, we need to stop ripping shit out and just finish putting it all back together. We are getting there. Lucky me I didn’t have to do to much of the floor ripping, more just the pulling of all the stupid nails left. Not the funniest job, but I have gotten pretty good at de-nailig floors. I could market my new de-nailing skills and make millions. Yeah, sounds about right.
On a sad note, I killed another freaking immersion blender so now I have to pull out the big blender every time I want some smooth soup. Me being me, I almost burned my face off when I went to blend some boiling hot soupand the lid was not on tight and hot soup splashed my face. (I am fine, minor burn left on my ear) Lesson learned. Now I wait for soup to not be so hot and check the mother f-ing lid. Oh, and my bike tire finally fell off completely which really sent my life through a loop. I know I have been saying all summer that I was going to get a new tire but the duck tape was working oh so well (no, not really) And because I waited until the tire fell off and I wanted to save 20 bucks by ordering a new tire online, I had to ride around town all week on the mr’s bike which really sucked a big one. Thank UPS man for delivering me my new tire. All is well now(besides needing a new brake pad and handle bar tape, but that will happen in time) and I can go back to my own bike. I have missed it so much.
Today the mr and I are going to plug away some more with tube laying on the floor. He is starting to worry about getting a source of heat in the house soon. I say as long as we have some type heat by November, we are all set. And if the weather is decent and not pouring rain later, I am going to break in my new bike tire with a heavy trip to the library. My stack of returns is getting pretty ridiculous. (8 books high)
What I saw on the internet this week.
– Tricky tricky sons of bitches.. 50 Years Ago, Sugar Industry Quietly Paid Scientists To Point Blame At Fat
-These are some crazy photos. Winners of the 2016 British Wildlife Photography Awards
-Sad truths. Three Foods That Might Not Survive Modern Diseases
-I don’t know if I would do this but it’s pretty cool. Body Marbling Is A New Festival Trend That Turns Your Skin Into Art
-This is not a joke (I thought it was) Self-Driving Shopping Carts May Be the Way of the Future. I don’t think I like this, not one bit.
-We have our cat Only. We do nit snuggle him cause he is evil and likes to dig his claws in, so I am ok with this. Doctors Rudely Warn Public Not to Snuggle Kittens
-It has happened to me and it freaked me the f out. Ever wake up to a numb, dead arm? Here’s what’s happening.
-As a seltzer water drinker myself, this was all the right. A Millennial’s Guide to Seltzer
-Researching siding for the addition. Think we are going with the Shou Sugi Ban method. We get to set stuff on fire!!!
–5 Ways to Tell If Your Knife Needs Sharpening. I try to keep mine sharpened not only because cutting food withsharp knife make sense but the danger is for real. The duller the knife, the more likely I am to cut my dang finger off.
Some pictures of the happenings.
Last Sunday of August. Phew, we blew through this month fast.
The past week has been one of many accomplishments. Things at the house are moving along with vigor. You can tell a real difference when you walk into the house because the entire first floor is covered in a thick coating of white dust that came from all the sanding upstairs. But hey, now those walls are all primed and ready for paint!
Highlight of the week. I was at the grocery store and there was local, freshly picked, paula red apple totes for sale. It’s officially apple time. I was so happy I bought like 10 pound and eaten half of them. Does this mean I can unpack all my sweaters and flannel sheets? I don’t know about you, but I am more then ready for some cool fall weather and just a change in season. This summer was hard (emotionally ans physically) and I am over it. Bring on the pretty leaves and warm apple cider, just don’t get to cold to fast before we get any heating installed in the house.
Speaking of heating. I think for today the mr is prepping the new boiler and on demand hot water heater at the house.( This guy, man he is like a superhero, he can do it all) l Me, I think I will be spending a good chunk of time just cleaning up dust. And I will make lunch and bring us coffee. I’ll be good at that.
Internet stuff for internet browsing if you want to browse the internet.
-To all those super duper , always obnoxiously happy people. You’re Not Supposed to Be Happy All the Time
–Gorgeous Architectural Watercolors
–Why Do We Love Some Animals But Eat Others?. Think about it.
-We(or me) are picking paint for the house!!!! Going with all white walls but which white(there are thousands!) No-Fail White Paint Colors Edwards Droplet and Seed Pearl are nice.(but weird ass names) What do you think?
–10 INSPIRING CHILDREN’S PLAYSPACES. Am I told old to play on these?
-Elmore Mt. Bread! Back in the early days, the mr and I used to save our pennies to buy fresh baguettes from them. Bread Grains: The Last Frontier In The Locavore Movement
-I am going to live forever! Friendships Might Not Help You Live Longer, But Family Does
–Tiny animals with tiny casts.
-I love this little bungalow
-And because we all love her of some version of her (don’t deny it) Britney Spears has been a pop icon for 20 years. To understand her, you need to understand her hair.
And a few pictures…I kept the camera away most of the week, didn’t want to get it full of dust.
Where did the past week go. I feel like the days are just flying by and before I know there is going to be snow on the ground. I mention snow cause right now I am to stinking hot and my eyes itch like crazy (allergies) that I am fantasizing of cooler days, cozy sweaters, and no mosquitoes. And apples. I am very excited for apple season. It will all be happening soon enough so I should just stop whining and enjoy the sunshine and tomatoes.
Like that picture of the mr right there? We ended up pulling that claw foot tub out of a yurt in the middle of the woods. That was fun, a little crazy given that we were dragging 600lb of cast iron on a tiny little hobbit path, and I might have ripped half the skin off of my finger while moving it, but hey, we got a sweet ass tub that’s got a little history.
Not much new news. The week was full of work so I don’t need to tell you about that but I did manage to make a cake this week. I am really starting to miss my kitchen time but so soon I’ll have a brand new kitchen to cook in so kitchen time for now will have to wait. Yesterday we played hooky for the afternoon and headed out of town to check out a vintage camper show. So many sweet little campers and cute old people that drive around the country in them. It was so cool seeing what people do with a little metal shell on wheels. Life goals right there.
On this fine Sunday the mr and I will find ourselves over at the house, doing some house work, talking about the floors once again. The upstairs is no longer a crazy work zone so I get to move all the tools and lifts downstairs and into the basement, clean,and get ready for priming, painting and eventually sanding the floors. I can just barely see the light at the end of the tunnel.
My internet browsing history this week.
-Love the modern cabin look
-The firefly of the ocean I had to look it up after cause I didn’t believe it was a real thing. Blue Rivers of Bioluminescent Shrimp
–Simple little trivets that I think I have to make
-The Best Time to Do Stuff You Hate Is When You’re at Your Happiest.
-To me, cooking anything down, sweet it savory, to a jam like consistency is a jam. What Makes A Jam A Jam? Surge In Savory Spreads Presents Riddles For Purists
-The mr loves the smell of pools. Little does he know. EVERY SWIMMING
POOL IS FULL OF PEE. hahaha, he is smelling pee.
-Pesticides on Produce: The New ‘Dirty Dozen’ List
-Toast beer?Sound interesting. Artisanal Food Waste: Can You Turn Scraps Into Premium Products?
-The dark side of a food trend. This explains why many are requesting that we STOP eating avocados.
-I think we are going with this tile for bathroom floor….to boring?
And pictures from the week.
Washer Stem. October 30, 2005- July 24, 2016
I am a pretty trashed person right now. 2 weeks ago our puppy dog, Washer, died.
Yeah, you can kick me in the stomach, I am sure it would feel better then this.
First question everyone asks “What happened?” Long story short, for some reason, whether it was something he ate or just from playing way to hard, his stomach flipped inside of him, twisted, then died. There was the animal hospital and surgery and it all happened so fast…. blah, it’s still pretty hard to think and talk about. But yeah, he went from being good and healthy to not within hours and the vets did what they could, but they just couldn’t save him.
How am I doing? Honestly, I am not great but am starting to come out of the hole a bit. For a while there I just feel apart. Washer wasn’t a pet to us, he was pretty much our life, my life. Just about every single thing we did, we did together. All of our decisions, from the smallest things like day to day activities to buying a house revolved around him. (we would have never bought a house that didn’t have a giant yard for him). He went to work with us, on all errands, (he loved a good car ride) family events, everything. I think the only places that he never went was to the gym with me and into the grocery store (the mr and him would wait in the car). I can count on both hands the times over his life that we have left him with other people. Washer was our family…is our family and his absence has been overwhelming.
And yes, he was a dog, but he was more then that to me. He was my soul mate, my best friend, my baby. I spent more time talking or just hanging with him then anybody else. We experienced the world together and he showed me things in life that I otherwise might have never seen. Countless sunrise walks. So many sunsets. All the early mornings in winter when the world is perfectly still, the moon is out, and the snow is falling. All of the outdoors, countless hikes, endless swims.(he could swim forever) He took us out into the world, even when we wanted nothing more then to hide away.
He was all unconditional love and unabashed happiness. And he could totally be a complete ass, but he knew it and always felt guilty afterwards (you could tell cause he looked atyou with the sad eyes) He gave so much and never wanted anything from us other then love, well, and food.
And now I am trying to figure out how to be without him. Waking up in the morning, I still find myself looking for him. When I walk out the front door, I still reach for his leash and a poop bag. And that feeling like I need to get home to my pup, like he is waiting for me, it hasn’t gone away. I still wake up every morning and go for a walk and the mr and I still go for a walk every day after dinner. We pick him flowers and talk about about all the amazing and stupid things he used to do and how much he did for us. It is crazy looking back at our life over the past 11 years and knowing he was part of almost every moment.
So yeah, I am kinda feeling lost right now. I miss him more then I could ever imagine. I know he lived a freaking fantastic, healthy, and long life, and for that I can take a little comfort. But man, I was not ready for him to go. I guess I never would have been. ( I secretly thought he would live forever, or at least another 50 or so years)
He is one of the greatest loves of my life and I am so fucking lucky to be able to say that.
The best dog that ever was (for us), even when he was being a jerk face.
Love you forever puppy.
Hello to a long summer weekend full of all things sparkly and red white and blue. Hard to believe that it’s already July 4th weekend. We are already deep into summer and I need to get on and do some serious summering.
We put in our time this week for sure, 8-12 hour days, some days at the house until 8pm. We had a deadline and had to bust some crazy ass to get what we needed to get done done before the insulators came. Phew.. we did it, and now all I can say is that the mr and I are pretty bad ass. As for the house, it’s just smooth sailing from here. (haha, yeah right)
Another big thing this week. Jeff Dad moved back, well not back to VT, but back east, close to where he grew up in PA. This is of much excitement for myself and the rest of my siblings. Now instead of being 14 (more like 20) hours away, he is only be 5 hours away. That is just enough away that we can see him whenever we want, but far enough that we don’t have to see him when we don’t. Plus he is only about an hour outside of NYC..so you know, party party in the city.
Today is a weird Sunday, cause it feels like a Saturday, which makes me feel like I need to put on my work pants and get to it. Lucky for me, the mr has plans for a fishing adventure and if he going on an adventure, then I am too! I am going to pack some food, my watercolors and a book try to just relax today. Maybe we will bring the new tent (we finally bought a new tent that is not our tiny backpacking tent with a hole in it) and just come home sometime tomorrow. You are not suppose to work on a holiday, right? Hum, sounds like a good plan to me.
Fun and informative internet from the week.
-I feel like I might know a few people that need to read this. HOW TO SAFELY PLAY WITH FIREWORKS WITHOUT BLOWING AN ARM OFF
So much summer fruit means it’s pie time. A Professional Baker’s Tips for Baking Pies Smarter, Not Harder
-Any or all of your favorite blogs (mine or not, whatever.. but mine) NOMINATE YOUR FAVORITE FOOD BLOGS FOR THE 2016 SAVEUR BLOG AWARDS
-My aunt was growing ancient wheats before all the the cool kids,because she is so cool. Nothing Says ‘Hip’ Like Ancient Wheat
-Pretty freaking crazy. A Miniature Landscape of Elephants Carved From the Tip of a Pencil
-I was curious so I looked it up, and now I know. How Cinnamon is Harvested in Indonesia
-Diggin this house, especially the kitchen counters (we are 99% sure we are pouring kitchen concrete counters!!?!)
-Totally in love with these landscape oil paintings.
–This album has been on repeat all week. It’s is one of my favorites and also the first cassette (remember those?) that I ever bought.
-Finally, no more sneaky sneaky. G.M.O.s in Food? Vermonters Will Know.
And a few snaps from the week.
Whenever we bring the pup over to the new house, he immediately grabs his ball and runs to the back door. Usually I let him out for a minute but have to drag him back in and have him lay down while we work. But at the end of each day, I bring him out back again and throw the ball with him. He is so happy and cute and goofy which makes me so happy. He really has taken to the house and having him there, being so comfortable and happy really makes the house feel like home. It’s a great feeling.
The past week.. what a week. So much, so much. Lots of family, lots of work, lots of trying to clean and organize. We finished up what we needed to get done at the new house before the contractors come on Monday (we hired some people to remove some not so good stuff from the attic) so wehave this coming up week to get our shit together, makes sure all the other houses and stuff of life here is taken care of when were are gone and maybe even book a few places to sleep. (we have yet to book a single one.) But hey, we are young and adventurous, and we’llfigure it out. (I hope)
And I am still deciding weather or not I should unplug the fridge while we are gone or stock the freezer with food to eat when we get back. Oh man, decisions decisions.
But enough about me, how did the first week of the year go for you? I know, we didn’t win the power ball so that sucks, but are you feeling like the year started off good? Still keeping your resolutions and staying away from the cookies and making your bed everyday? Don’t worry if it didn’t stick and you, at this moment, are eating a box of cookies in a very messy bed. It’s totally cool to do. Cookies in a messy bed might just be what you need right now. So I say go for it. (just maybe don’t make a habit of it)
Stuff to look at while eating your cookies or doing whatever.
-I am a list maker of lists that include finding the list of the lists.that I lost -A Neuroscientist on the Calming Powers of the To-Do List
-I am for sure going to be making some of this Vegan Fish Sauce
-What Exactly is Malt? It’s not what I thought.
–This home looks like a lovely place to live
-Some Bathroom inspiration for the new house
-Whoa now. How Real Is Reality?
– I want to live here and here.. part time of course
-I don’t get excited for tv easily, but this show…. I laugh every time I see a commercial for it. I am excited!
-Some good information. Non-Dairy Milks: Which to Make, Which to Buy
-Would you buy a $100 donut? (your answer should be no)
–A butt a day. Genius.
And a few shoots from the week.
Have a fantastic weekend!
-C