THE LOVELY CRAZY
This week started with the notion that I was going to make a big dish of potato salad. I boiled the potatoes so that they would be ready when I needed them and stuck them in a bowl in fridge. That was Sunday. Monday was super busy and I didn’t get a chance to get to the potaoes, but that was ok, I figured I would just make it the for Tuesday. (which has officially been dubbed family dinner night). But for the first time, my sister declined potatoes and said she was already making goulash, which turned out that no one really wanted to eat. (I bet they would have eaten the potato salad) And Wednesday we were in Montreal so no go there.
So last night (now Thursday) when I opened the fridge to contemplate the dinner options, I knew that whatever I was going to make, the potatoes had to be used. I could have made the potato salad that I had been planning on making all week, but the potaotes were a little on the weird side, not bad, just not the best. They needed to be cooked. Plus, I had eaten the avocados and tomatoes that I had planned on using for the potatoes so I think it just wasn’t meant to be. I was tired, so nothing to elaborate was going to happen. I wasn’t feeling like spending too much time in the kitchen cause I really wanted to bike to the garden. I already had my giant dinner salad made and the mr. was pretty hungry, so split decision.
Cheesey nacho potatoes
That mr.. he has got it made with me.
The stuff. Sliced up cold boiled potatoes, cheese, garlic and onion powder, salt and pepper. and a little bit of oil. And we need guacamole, salsa, something spicy in the form of jalapeño jam (I use it on everything!) and a bunch of fresh cilantro.
Spread the sliced potatoes on a lightly oiled baking sheet and drizzle with a tad bit more oil. Sprinkle with the spices and salt and pepper and pop those suckers into the oven.
Once the poatoes turn a golden brown and are all crispy, remove from the oven and sprinkle on the shredded cheese. Toss on a few spoonfuls of salsa, and add on the jalapeños. Pop back into the oven for another minutes or two until the cheese is all melty.
And cover the potatoes with lots of freshly chopped cilantro.
Serve with extra salsa, guacamole and if you have it, more jalapeño jam.
I was thinking that I would totally make these for my dad this Sunday, if he didn’t live all the way in Michigan. (I think it’s time to move back!!!)
Happy Friday..Have an excellent weekend!
-C
- 4-5 boiled potatoes the size of lemons (or 2 big ones)
- 1/2 to 3/4 cups shredded cheese (I used cheddar and can easily be made with vegan cheese)
- heaping teaspoon garlic powder
- heaping teaspoon onion powder
- salt and pepper
- olive oil
- salsa
- fresh cilantro (or if you hate it, some kind of fresh herb)*
- guacamole*
- jalapeños (or something spicy)*
*note.. These last three ingredients are optional, but you should definitely use them all.
Turn the oven on to 425 degrees
Thinly slice potatoes and place on a lightly oiled baking sheet. Drizzle with a bit more oil and sprinkle with the garlic and onion powder, salt and pepper. Stick into oven until potatoes are brown and crispy. Remove from the oven, sprinkle on the cheese, toss on the jalapeños and some globs of salsa. Place back into oven for a minutes or two or until the cheese is all melty.
Remove from oven and cover with a handful of freshly chopped cilantro.
Serve with more salsa, guacamole, and more jalapeños.
If eating all yourself, eat directly from baking sheet or if sharing, transfer onto a plates. (or eat from the baking sheet..less dishes, more conversation) Forks and fingers work equally.
And I am home. The mister and I woke up at 2:15 am Friday morning to drive to Easton PA and spend the weekend with family, going to the Crayola crayon factory, wondering a grave yard, and hearing some fantastic stories about my family from the mouth of my 95 year old grandmother. (I’ll show some pictures and tell you some stuff later this week) Than we drove back late last night… I don’t know how I am even awake right now…I am sooooo much tired! But that’s how I work I guess. The coffee is almost ready, calling my name, telling me its totally cool to drink it all.
My forsythia bush in from of one of my houses… Always the first one to bloom. 
This is how washer sleeps in the warmer months.. All feet in the air. 
I ate it all and it was good.
Two pretty ladies
Veggies Plants!!!! 
Ah Sunday…Monday-Saturday would suck without you. The past week has been glorious with all the warm sunny days. I have even managed to give myself a slight sunburn on my face (time to whip out the real sunscreen!!) I am really looking forward to today because honesty, I need a down day. Not complaining, but when the weather is nice, I try to do my life and spend as much time as possible being and playing outside, so I have burned myself out a bit. So today I have very little planned except a bike ride to the library to return and retrieve a few books that will keep me occupied for the rest of the day and maybe I’ll get to the baskets of dirty laundry and mop the floors… maybe. All I know for sure is that I have a least one pot of coffee coming my way. Much excitement!!!!!
The sky has had the most amazing clouds all week.
A walk leading to a free rain barrel. Love free stuff! (and everyone pictured)
We took the car through a car wash… My first time, it was thrilling. 
Only and his yearly bath. Wet cats look so pathetic, but he was a champ. Neither nick or I suffered any wounds.
So much asparagus… I can’t get enough! (and my pee doesn’t smell)
Weird week. I feel like I have been so busy, but can’t quite figure out with what. I guess winter can do that to you, you know, when leaving the house kind of feels like a chore. Yup, it’s mid February when its cold, windy, snowy, and kind of mah. But it’s cool cause I feel like it’s all down hill from now. Soon we will be looking at an extra hour of daylight and hopefully some above freezing temps! (I think we have had a record amount of days below freezing here in VT) No, I am not complaining, just looking forward to getting out of hibernation.
It was farm share week and yes, that’s a kohlrabi bulb. And no, I have never in my life seen a kohlrabi as big as this one. It is for real bigger then my head. If I didn’t know my farm was organic, I would think that they were growing these in toxic sludge. Wondering what I am going to do with it? Come back this week and see.
Oh my love… A few days ago I had my super comfy warm rag wool mittens stolen from me at the gym. I know, I was so pissed, but hopefully whom ever stole them is getting good use out of them. Anyway, to my Valentines Day surprise, the mister got me a new pair and sewed a heart into the palm of one. So freaking cute right!
I like to take a look back at old pictures when I am feeling the crazy.. This one makes me think of summer and our honey bees. (That’s the mister digging into the top bar hive)
The blue sky! And oh man am I craving some traveling. I think this was taken somewhere is Colorado. I want to go back.
I can’t stop eating these. They are like little balls of crack and I am an addict.
The stuff you will need. Washed and drained fresh grapes (green or red. I usually use red but the green were half the price and the red ones didn’t taste very grapie*) Creamy peanut butter, skewers, and a little bit of cinnamon or cocoa powder (optional)
When the grapes are frozen, melt peanut butter. Take a big glob and stick in a tall skinny cup or bowl and stick in the microwave or heat in a sauce pan and then transfer to a tall skinny vessel. Take frozen skewed grapes and, one skewer at a time, dip in the peanut butter. Cover with as much or as little of the peanut butter as you want and place on wax paper. If you are feeling feisty, add a sprinkle or cinnamon or even a dash of cocoa powder. Or, this may seem a little crazy, but garlic powder is so F*ing good.(it’s worth at least giving it a try) When all grapes are dipped, place back into freezer for another 10 minutes or so to let the peanut butter set up a bit.
Whenever your ready… Eat. And be so happy. And always keep a back stock of frozen grapes in the freezer. They are the best.
THE LOVELY CRAZY
September 19, 2015 by maximios • Blog
First day of Spring!! Well kind of I guess. I think it actually starts at like 6:20 tonight, when the temperature is going to dip back done to 10.(Spring my ass) I don’t know about you people out there but here in Vermont, we are really hanging on to winter. I have to keep telling myself…” It will be warmer soon and you’ll be looking forward to this weather in a few months.. so stop bitching!” I give myself good pep talks.
Anyway, last week at the farm share pick up, there was a nice little surprise. We got a few pounds of some sweet locally grown and milled whole wheat flour. There was a little sign with the information about the wheat and where it came from, but in my haste of gathering all of my other veggies, I failed to take notes and forgot the name of the farm that it came from. But I do know that my farm traded some celeriac for the wheat. I was really excited because I am really into the idea of using locally grown grains and I don’t know, it just made me really happy, especially because it was a trade. Food framing and local sharing is stuff that makes me happy.
I wanted to make something to kind of showcase the hearty, nutty flavor of the wheat and I also wanted to make something that my mister would eat for breakfast. Well what better way to do that then with muffins! Banana coconut whole wheat (that just happen to be vegan) Hearty, fruity, and smells like the word lovely and the color yellow. A few to eat and a few to share. Hanging at home, running away or getting ready for a day of spring cleaning….This is a great weekend to make muffins!
The stuff… Light, nutty local whole wheat flour, ripe oh ripe bananas and coconut flakes are the stars in this muffin… But we need the other stuff too. Brown sugar, vanilla, coconut oil and a chia egg. Baking powder, baking soda, and last but not least, salt.
Yup, that sounds about right The salt, baking soda, and baking powder are whisked together. The banana and all the rest of the stuff are mixed up… Then mix the wet mixture into the dry. Stir until combined and then add in the coconut flakes,Scoop mixture into 12 lined muffin cups… A scoop like mine works very nicely. Don’t have one, well I recommend you get yourself one. Until then, use a spoon. Something I always do when baking any muffin is sprinkle the tops of each muffin with a bit of sugar or brown sugar. It melts and caramelizes and adds a sweet little crunch to the tops.
Now stick the muffins into the oven. Remove from oven when they look like this, nice and golden brown. Also good idea to check with a tester stuck into the middle. When it comes out clean, they are done.12 happy little muffins cooling on a rack, waiting to be eaten with you mouth.
Doesn’t the sight of pretty food make you happy, like sing a song happy? Muffins, whoa yah!! Friday yah yah!! Spring…What, Yah!! Yah…Yah Yah!!!
Terrible I know, but at least you were spared hearing my actual voice.
Have a great weekend. Do lots of springy stuff!
-C
Preheat oven to 350
In a small bowl, mix 3 tablespoons warm water to the chia seeds and let sit for at least 5 minutes (10 is better) In a large bowl, peel and mash the bananas until they turn into a kind of chunky soupy puree. Add in brown sugar, chia seed mixture, vanilla extract, and the melted coconut oil (make sure it’s melted or it won’t incorporate into the mixture) Mix together. In another bowl, whisk together the flour, baking soda, baking powder and salt. Mix the wet mixture with the dry until combined then mix in the coconut flakes.
Line a 12 cup muffin tin and fill each cup about 3/4 the way up with batter. Sprinkle each muffin with brown sugar and place in oven on center rack. Bake for 25-30 minutes or until the tops 0f the muffins are golden brown and a tester inserted into the middle comes out clean.
Remove muffins from tin and let cool.
Serve as is or maybe with a smudge of coconut butter, or anything you want really.
No need for fork, just use you mouth.