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First things first… This is the BEST SOUP EVER! And yes, soup is for summer too.

I make a lot of soup, especially in the summer. It’s one of the best ways to use up an extra large bounty of any kind of veggie. And with me, I am that person that everyone know will take any or all of the extra veggies that come out of their gardens. I have been handed down bags of fresh produce, loving picked by some old man from his backyard garden who then gives it to his grand daughter, who then gives ti to a friend, which  then gives it to a sister, then gives it to me.  I think I end up with all the extra veggies in the county (keep them coming) And around these parts, the zucchini are starting to come in and I have already gathered a mound of beautiful green zucchinis on the eating table. It’s kind of fantastic  I am more then happy to take all of your extra zucchini, even the kind of big ones… cause I can make just about anything out of zucchini. And I will for sure eat it all.

With that said, you might not want to give me ALL of your zucchini because you are going to want to make this soup.It’s smooth and creamy (thanks to all the zucchini) but still has a nice chunkiness from the lentils. And the spice is nice, even on a warm day. Plus, this is one of those soups that tastes just as good cool as it does hot.. 

I was serious when I said that this was the best soup ever, becauce it is. (for now)

So make the soup,then give me your extra zucchinis…. if you have any left after this. 

The stuff. Lots of chopped up zucchini along with a chopped up carrot and an onion. Curry powder, salt and pepper, and some oh so sweet little red lentils. 

Grab a large pot and toss all of the chopped up veggies, a good handful of curry powder, salt, pepper and a cup or so of water,  right on in. Give it a stir and place on medium heat with a lid and let the veggies cook down until nice and soft.

Once all the veggies are tender, remove from heat and add in enough water to completely sumerege the veggies. 

And now bust out the blender, or hand blender and blend the veggies as smooth as you like, adding more water if needed to get the soup moving. Here is  a good tie to taste and season it with a bit more of whatever you need.

Now dump in the lentils into the soup along with another couple cups of water for good measure.(don’t worry if it seems watery.. the lentils will suck up the water) Stir, bring back to a boil, then turn heat down to low and stick the lid back on. Let that simmer until the lentils are cooked. 

And maybe you want to be a little fancy… add a few thinly sliced zucchini to the pot, you know, for a tasty garnish. 

Scooped into bowls, with the  garnish and lots of cracked pepper.

Now go for it.

And watch out, I though I made enough for the mr. and I to eat for a few lunches, but we ended up eating almost all of it in one sitting and then I ended up eating the little bit left for a  mid afternoon snack (I was amazing cold too!). But it’s cool, I up making it again today.. So f*ing good.

Have the most fantastic day!

-C

• 2 -3  zucchinis ( I used one really big one)
• 1 large carrot
• 1 medium yellow onion
• 1 uncooked cup red lentils
• 2 -3 teaspoons curry powder*
• salt and pepper
• water

*Use a pre blended powder, or make your own. I use a combination of equal(ish) parts cumin, cardamon, coriander, turmeric, cayenne, and ground mustard. And I tend to go heavy on the cumin and turmeric… But do whatever you like.

Chop up the veggies and toss into a big pot with the curry powder,a good pinch of salt and pepper, and about a cup of water. Stick on burner on medium heat and cover. Cook for about 8 minutes, making sure that the water never full evaporates (just add more if needed ) and conitunue to cook the veggies until they are all soft and tender. Remove from heat  completely submerge the veggies with water. Now either with a hand blender, or a regular blender, puree the veggies until smooth . Place puree back into pot (or leave in pot) and add in the red lentils and another 2 cups water. Bring the soup back to a boil then turn heat down to low, cover and let the lentils cook through completely. The soup is done when the lentils are cooked through and you are ready to eat. And if you think that soup is to thick, add more water, or to thin, cook down fa little longer.

Scoop soup into bowls or cups, add a few thinly sliced pieces of zucchini on top with lots of freshly ground pepper (if you want) and enjoy with s smile and maybe a spoon.

I made a pie dough a little while ago with the intention of making a cherry pie…but I ate all the cherries . (I do that a lot… eat all of something that I was intending to use for something else)

And then I think about that saying.. The road to hell is paved in good intentions.

.Well I guess I am going to hell.

So no cherries, but I have a crap load of summer squash (and it’s only the beginning) and a few peaches that are in need of some eating. And what’s that, a container of ricotta in the fridge from lasagna a couple weeks back…. Meant to be and not in hell yet!

Sure, I could have made one single crust galette, sweet or savory, and thrown it to the masses for consumption, but I figured that I might as well just hit two birds with one stone. A dinner and a dessert, all at once, and call it a victory in time management and putting a dent in the pile of squash on the table. (don’t be fooled, I love excess amounts of squash.. It’s like the printer paper of the veggie world.. can be used for everything!) And bonus, only one set of dishes! I mean come on, this is so good, easy and just really pretty. I know, I know….. so smart.

Anyway, here, take a look, get inspired and make some pretty dinsert (dinner and dessert) galettes. 

The stuff. For the base, we need one single crust pie dough (that’s going to be for two smaller galettes) and some ricotta cheese.  The savory galette has summer squash, salt, pepper, lemon ( the zest) and a couple tomatoes.  The sweet needs honey, a peach, and a few strawberries. 

And if you want, change up your toppings. Pretty much any fruit or veggie combo would work. And spice up the ricotta if you wan. Garlic, fresh thyme, cinnamon… whatever will make you happy.

First things first. Roll ourt dough. You could cut the dough in half and roll two separate disks, but I just rolled out one big rectangle shape.

And onto the baking sheet and into the fridge to rest.

While the dough is chillin, take half of the ricotta and whip it up  with some honey and thinly slice up your fruit.

Take the other half of the ricotta and add a bit os lemon zest, a sprinkle of salt and pepper, and mix that up. And thinly slice up the squashes and dice up the tomatoes.

Two crusts(or one cut in half. Smear the honey ricotta on one side, savory on the other, leaving a boarder so you can fold the dough over.

Now pile the fruits on the honey ricotta, veggies on the savory,  and fold the uncheesed part of the crust over. just enough to keep everything from falling out. Sprinkle salt and pepper on the veggies.

Stick into  a preheated oven and bake until the crust is cooked all nice and golden brown and crispy. 

While the galettes are baking, toss the chunks of tomatoes into a skillet with a splash of oil, salt and pepper and stick it into the oven too. Just bake until the tomatoes are nice and soft. You can stick in the oven right away and let the tomatoes cool, or towards the end of the bake time so that you can eat them warm… these tomatoes are good hot or cold.

all baked up, removed from the oven, looking oh so pretty.

Pile the roasted tomatoes onto the savory tart. And if you got it, a bit of chopped freshy fresh basil

And drizzle a little bit more honey on the sweet.

And serve… Is it savory first or do you go sweet?

How about a pice of both. Dnner and dessert.. all on one plate!

Happy Tuesday!

Ba Bye!

-C

-Makes 2 small or one large galettes 

• a single pie crust (recipe here.. or use whatever dough you like)
• 1 cup of ricotta cheese

For the savory

• 2 cups thinly sliced green and yellow summer squash*
• 2 roma tomatoes
• salt and pepper
• teaspoon lemon zest
• a few fresh basil leaves
• olive oil

For the Sweet

• 2-3 tablesppons honey
• 1 peach thinly sliced*
• 3-4 strawberries thibky sliced*

*Note. Feeling like blueberry apricot or maybe potatoes and peas? Swap out any fruit and veggie (and spice) combination you want. The possibilities are endless! And if you want to do just one big galette, go for it. 

Roll out pie dough in either 2 separate disks or one large rectange cut in half and.place on baking sheet and stick in fridge. While dough is resting, divide the ricotta into separate bowls. Add the salt, pepper and lemon zest to one, and the honey to the other. Using a fork, whip them up.

Preheat oven to 400 degrees

When the oven is preheated, grab the crust from fridge and smear the ricotta fillings evenly on the middle of each crust, leaving about an inch and a half boarder. Layer on the toppings, (sweet on honey, savory on lemon pepper.. or whatever floats your boat) and fold  border over the edges of the filling. Place in oven and bake for about 35-40 minutes or until the crusts are nice and crispy and golden brown.

While those are baking, dice up the tomatoes and toss into a oven safe skillet with a little drizzle of oil and sprinkle of salt. Stick that into the oven for about 10 minutes or until the tomatoes are nice and soft. You can do this right away, or towards the end of the bake time of the galettes… roasted tomatoes are great warm or cold.

When the galettes are done baking, remove from oven and let sit for at least 5 minutes before serving. Top the savory galette with the roasted tomatoes and chopped fresh basil. Drizzle a little more honey on the one with the fruit .

Serve one, then the other, or both at the same time!

Eats good hot, warm, or cold. Utensils not required

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)

And for the last few months my mom has been up my butt, trying to get me to make her some. Not going to lie, I have been saying I’ll get her a batch, but for some reason, I haven’t gotten around to making them. So two birds here.. Make the scones and she gets off my back for a least a little while (a month.. maybe 2) and I give her a fantastic Mothers day gift that I know she will love.

So here they are , oh mother of mine. Blueberry scones!

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 for my special trick for a perfectly distributed cold butter in a pastry. Freeze your butter and grate it!

With a large wholed grater, grate the frozen butter directly into the bowl with the dry, stoping a few times to toss the butter chunks around so you don’t end up with a huge pile of grated butter. When it’s all grated, gently toss around so the butter is evenly distributed. 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.

Perfect to serve as a breakfast pastry, at brunch, or even as a dessert. A nice little treat for a special lady. (dudes can eat them too) 

Happy Mothers Day Mom! Thanks for having me!

And Happy Weekend!!!

-C

Blueberry Scones 

• 2 cups all purpose flour
• 1/3 cup sugar plus 2 tablespoons  to sprinkle on top
• 1  teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted  butter frozen or really cold (use non dairy butter like Earth Balance for vegan)
• 1 cup blueberries (fresh or frozen)
• 1 teaspoon  vanilla 
•  3/4 cup buttermilk (use non dairy milk for vegan)

Preheat oven t0 400 degrees

In a large bowl, whisk together flour, baking soda, baking powder, sugar, and salt. Take the frozen butter and grate directly into flour mixture, tossing around to evenly disrupted. Add in blueberries and toss around till coated with flour, then lastly, add vanilla to buttermilk and mix into mixture until just barely coming together. Turn mixture out onto counter and with your hands, knead mixture a few times until it forms a solid dough. Shape into a disk and smoosh down until about an inch thick. Cut into 6-10 triangles  and place on a non greases baking sheet and sprinkle tops with remaining sugar. Stick into oven and bake for 20 minutes or until tops start turning a golden brown and a tester in the middle of a scone comes out clean. 

Remove from baking sheet and serve warm or let cool on a rack.

Mom gets first dibs, and if she is willing to share, eat one yourself with your face. 

Last week pineapples were on sale everywhere……So I bought 5. Don’t judge 

And I bet I am not the only one that got overly excited at $1.50 pineapple and bough themselves a few. We will just call ourselves opportunists.  Now we have plenty of pineapples and don’t have to pay  the $4 a piece prices. (Justification)  

But if you don’t have a pineapple laying around, you must go get one. (Maybe if your lucky, there might still be some sales going on) because you must make this salad. I am on a mission to make everyone I know eat it because, for lake of a better way to say it…….It will rock your world.

Dill and pineapple are a serious match made in heaven. Pineapple, with its sweet, tangy, citrusness  and dill with it’s super fresh earthiness. Mixed together with a few other helpers to create a fresh, clean, chunky, tangy, over the top, flavor. I could stop right there, but toss in a handful of lentils, some creamy avocado and a bed of kale…It’s like the best spring time, celebration on you tongue, happiness in you tummy, kind of salad.

A salad that will make you smile. (and maybe buy  5 pineapples) 

 Stuff for the goodness. We got the kale, some avocado because all salads should have avocado and some cooked lentils because, well, all salads should have lentils (or beans or nuts.. so you could totally something else) Then a few sprigs of fresh dill, a clove of garlic, red wine vinegar, salt and a bowl of chunked up pineapple. The pineapple, dill, garlic, red wine vinegar, a splash of water and a pinch of salt get blended in a blender or whatever blending device you use. Go as smooth or chunky as you like, I recommend going smooth, but leaving a little chunk, like half blended.

The prep is done, now compile.  Kale in bowl, top with lentils,. Toss on avocado chunks, and, last but not least, the blended pineapple dill mixture.So good……So so good.

Happy Friday!!

-C

So Good Pineapple Dill Kale Salad

Serves Two

• 3 cups washed and chopped Kale
• 1/2 a avocado, diced
• 1 cup fresh pineapple chunks
• 1-2 springs fresh dill
• 1 tablespoon Red Wine Vinegar
• Salt 
• 1/2 cup cooked lentils (or any bean or nut will do)

Note. No fresh dill? You can use dried, just sub in 1 teaspoon for the fresh and after blending with the pineapple, let sit a little longer to really let the flavors meld together. 

Place pineapple, dill, pinch of salt, vinegar and garlic into a blender or whatever you own that blends and blend stuff together, leaving it a little chunky. Let sit for 5-10 minutes.

Kale goes into a bowl and add the lentils and diced avocado. Pour the blended pineapple on. Toss around. 

Now eat.

       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.)

A few things I will bring in my hole:

• food (lots of food and coffee, lots of coffee)
• a soft blanket and pillow
• a few books, preferably with pictures, on farming and gardening (think spring!)
• the entire series of the Fresh Prince of Bel-air and a device to watch it on
• toothpaste (I can use my finger to brush my teeth)

But before I leave for my hole in the ground, I made these little cake bites to get my people through the weekend. Sweet little lemony bites of rich dense cake dipped into bittersweet chocolate. (I am just so nice)  They have all the pleasure or cake without the need of a fork and are much easier to give away then a big slice of cake. Plus, they are fun to make. My little sister helped and did most of the chocolate dipping. Then she and another little used their mouths to clean up the chocolate mess. It was an afternoon of chocolate all over the kitchen fun day. 

So make some bites to have and to share. Or if you, like me, are digging a hole to hide in, make a batch of bites to bring with you. That’s the beauty of cake covered in a harden chocolate shell, they travel really well.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. 

To make the batter, cream the soften butter with the sugar until light and fluffy. Zest lemon(1 big or 2 small) into bowl with the juice of the lemon(s), the vanilla and the egg. Beat until combined. Now beat in the dry and then the milk. Keep beating for another minute until all mixed. Batter should be light and fluffy.

Batter goes into a greased and floured  9×13 baking sheet and stuck into a 375 degree oven for about 30 minutes (You can use a 9×9 baking pan. Just bake fir another 10 minutes and you will end up with thicker bites). Remove from oven and let cool for a few minutes and flip to remove cake from baking sheet. Cut cake into small pieces (I cut 4×6   to get 24 bites) and place bake into sheet and into freezer (I stuck mine outside, it was -2 degrees ) for at least 2 hours. 

Frozen bites ready for the chocolate coating… Bittersweet chocolate chips and a little bit of coconut oil. Melted together all nice and shiny smooth.Now dip and slather those bites in the melted chocolate. 

Oh what a lovely sister I have.. Look at her dunk….. like a boss!Fully coated and placed on a rack for the chocolate to harden. I  ended up sticking the rack in the freezer for 10 minutes…They harder really fast in there.

And now you have some it, bites of cake covered in chocolate. 1 bite, 2 bites…5 bites. Eat however many you want because its Friday and because there small little bites and just because you can.

Now if you need me, I’ll be in my hole. 

-C

Chocolate Lemon Cake Bite

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoons salt
• 1 cup  white sugar
• 1/2 cup (1 stick) soft butter
• 1 egg
• 1 teaspoon vanilla
• 1 cup milk
• 1 large or 2 small lemons
• 2 cups bittersweet chocolate chips
• 2 tablespoons coconut oil

Add butter  and sugar to a large bowl and beat on medium unit light and fluffy. Ass in vanilla egg, the zest of the lemon and the juice of the lemon. Beat to incorporate. Now beat in the dry and lastly the milk.

Grease and flour either a 9×9 pan or a 9×13 baking sheet. dump batter in and smooth out.  Stick in oven and bake for about 3o minutes or until a toothpick stuck into the middle comes out clean. Remove and let cool  for a few minutes on a  wire rack. Flip cake to remove from pan. Cut cake into bit sized pieces, 4×6 is a good size, and place back on baking sheet and stick into freezer for at least 2 hours.

When cake bites are as good as frozen, get the chocolate ready. Take the chocolate and the coconut oil and either melt in a double boiler or the microwave. Mix until smooth and make sure to full incorporate the oil. Now remove the cake bites from the freezer and dip each bite into chocolate, trying to full coat all sides. Stick onto a wire rack or a parchment lined pan to harden. They can be stuck back into the freezer to harden faster.

Once chocolate has harden, your good to go!

First off.. Happy Saturday  and Happy Valantines Day!

Once again, it is so F-ing cold out and I don’t want to leave my house! And because of the cold we decided to forgoing the traditional V day hike(kinda sad) but instead are going to just hang at home and watch movies. (which is actually kind of nice because now I get to stay all frumpy and warm , hanging out in my baggy old sweats and oversized sweater (so sexy right?)  

Anyways..  being all cozy usually entails something warm and yummy to drink. Neither of us are really big on hot chocolate, (plus we don’t have the stuff to make it) and sure we could crack open the fancy bottle of wine we bought for dinner (4.99 Trader Joes Special!!!!) or we can save that and I can whip up something a little spicy sweet.

Warm winter lemonade!! We are both big on lemon in everything and I just bought a bunch of sweet meyers lemons, so I think it’s meant to be.

Sweet, a little spicy, and warning….Perfect for a day of cuddling on the couch or for something to warm you after being outside. Great for anyone who wants a little something tasty that isn’t chocolate or booze, even good for those that might be feeling a little under the weather.  Kids and adults alike…. this winter lemonade works for it all.  

So whip some up and stay warm!

And have a fantastic day!!!

-C

Warm Winter  Lemonade  

Serves 2

• 1 Meyer lemon (can use regular lemon too)
• 3 cups water
• 2 tablespoon of honey (use sweetener of choice if vegan)
• A few sprinkles of cinnamon(optional but recommended!)

Slice lemon and place into a pot with water, cover, and bring to a boil. Once boiling, remove from heat and let sit for a minute or two. Transfer to a blender (or use a emulsifier) and blend until frothy.  Place a tablespoon of the honey or whatever sweeter into each cup. (add more if you like) Strain lemon mixture in equal amounts into mugs. Stir and sprinkle with cinnamon.

If you don’t want to use the blender method, you can juice 1 lemon, split into two mugs , add sweetener and top with hot water.. Don’t forget the cinnamon! 

  Whenever me and the mister get invited / show up for dinner at someone’s house, I like to bring at least one thing to contribute to the meal. First, because I am nice like that. Secondly, because I get to make food for other people besides Nick and get new feedback on recipes. (Sometimes I think he tells me things taste amazing when they might not) And thirdly, its nice to mess up someone else’s kitchen besides my own. So last night we went to my sisters and  I made a salad.  A very easy and virtually mess free salad…….I still made a mess (I cleaned it up myself!)

 The salad I made was a light, crisp, and citrusy thing of beauty. Not exactly what one would think to eat on a freezing my face off cold day, but hey, you can’t help what the body craves. Plus, if you  make it for. lets say, a sister that is making french fries and hamburgers for dinner..then a light and citusy salad is just what you need. Feedback from the mouths that ate it….Fanstastic combo! Best Salad ever! Never going to eat anything else! Ok, not so dramatic, but this was a winner. And for real, this salad takes about five seconds to compile and all the ingredients are really accessible right now so really, why not? 

 Nice crisp  kale. Thinly slices red onion for a nice bite. Orange for that sweet citrusy and juicy smack and avocado to add a perfect creamy finish. Lime to make it perfect.  Start with the  base layer of kale… then first goes the sliced onion. (Make sure it’s thinly sliced or else it will be to overpowering)  Add thinly sliced oranges…oh boy, your half way there!!!

Top with thinly sliced avocado, a sprinkle of salt and drizzle with lime juice. I also served with an extra wedge of lime, there is never too much lime.

Now you can stand back, take a picture, send to all your friends and make them jealous of you fantastically pretty and oh so delicious salad. They will ask, “What is that amazing looking dish you are eating?” Your response will be..”Check out the blog..the lovely crazy…and make it yourself! ” (yes, I am shamelessly plugging myself here) 

Anyway, enjoy the day and try to keep warm!

-C

Citrus Avocado Salad (Makes 2)

Ingredients

• A few good handfuls of kale leaves
• 1 orange
• 1 avocado
• 1 lime
• 1/2 a red onion

Remove tough stems from kale and chop leaves into small month sized pieces. Thinly slice  onion, peel and thinly slice orange and cut avocado into…yup you got it, thin slices. 

Kale into bowls, top with  onion, orange and avocado. Top with the juice of half a lime…Add a sprinkle of salt. 

Because sometimes you just need to think of yourself and what will make you happy.  Eating this makes me happy. 

This flavor  situation just made so much sense. All three flavors on their own are fantastic, but combined into one super amazing frozen sorbet treat.. I mean, like WHOA! I was inspired by the 4 really ripe and juicy mangos I had waiting on the  counter. I had also just made a batch of jalapeño jam and was thinking about how nicely jalapeños and mangos go together. And I happened  to have a can of coconut cream on hand. My first idea  was to do a savory dinner type thing, but after a day of heat and humity, all I wanted was something cold and easy. Ding ding… Lets freeze this shit and turn it into a sorbet.

Such a good idea.

The Stuff. Simple as can be. 2 mangos, peeled, diced and frozen. A can of coconut cream, and some jalepno jam. 

Frozen mango is really easy to blend. Just stick into a blending device and add a little bit of water. Mix until a nice creamy puree is formed. And try not to eat it all right now.

Whip up the coconut cream. You don’t need to go to crazy and make it all fluffy, just whisk it for a minute or two just to loosen it up.

Time to scoop. First a few big dollops of the frozen mango puree. Try to work fast to prevent the mango from completely thawing out.

Next, scoop some of the coconut cream and drop a few scoops of jalapeño jam right on in there to. Add more mango, more coconut , and more jam until you container is full.

Note.. My sister had the idea of mixing he jalapeño jam into the mango puree. I think I might try that next time.

Take a knife and cut through the sorbet, first width wise, then length, then width. or whatever. You’re  just trying to kind of marble and swirl the flavors together.

Once your done playing and swirling, into the freezer it goes….

Remove from freezer when completely frozen and do what you need to do. I flipped the pan and sliced into slabs on a cooking sheet, and me, the sister and the mr. took turns with the fork and ate it off the pan. We be so classy.  But go ahead and use o plate or scoop it or maybe even eat directly from the container with a fork. No judgement here.

Eat so good!

-C

•  2 1/2 cups  fresh mango (2 large mangos), peeled, diced and frozen. (Or just buy frozen mango)
• 1/2 cup water
• 1/2  can of cold coconut cream (I used Ttrader Joes.. It’s the best)
• around 1/3 cup  Jalapeño Jam.. more if you like (Here is the recipe for that )

Place frozen mango into a blending device, add about 1/3- 1/2 cup water and blend until a smooth puree.  Open coconut cream, drain the liquid, and place half the cream into a bowl. Whisk until loose and slightly fluffy . 

In a freezer safe container. scoop a few dollops of the mango puree,  add in a few dollops if coconut cream and then a few dollops of the jalapeño jam. Keep adding dollops of the stuff until you use up all of the ingredients. Take a knife and run through thet sorbet length and width wise a few times to swirl  the flavors. Place in freezer for at least 3 hours or until fully frozen

Remove and either scoop, slice, or eat directly from container.

Every year, the second weekend in August, the Stem family , siblings,  cousins, even my 94 year old grandmother makes the trip from Easton PA,  come  together at, what we call, “the cabin.” (It’s more a house, but it started out as a cabin) . Its a little crazy, but such a good fun time.

This cabin, oh this place is  magic. The air, the tree’s the streams, the mountains, and of course the people.  It’s all the things that I love about life. Some of my earliest memories are from this place. Hanging out with my siblings, running around the meadow or through the woods. Playing in the swinging holes. My grandfather pulling taffy or making orange juice box houses with my grandmother. The giant rocking chair that my uncle made and all of us kids used to play on.  So many camp fires and s mores. There are just so many memories because it’s been a part of my life, my whole life. It’s one of my favorite places in the world. 

A little background on the place (what I can remember) Sometime in the late 70’s, my uncle and my grandparents bought a big chunk of land on the side of a mountain in the middle of nowhere Vt.  After doing  some clearing of trees, they went to building a cabin. (my aunt, grandmother, and dad helped a bit too). It was amazing, but quaint. A 2 story situation with a kitchen living area and one door to get in and out. At some point  my grandparent ended up selling their share to my uncle and he took over the entry of the place. Over the years my uncle, (who is a carpenter, furniture designer,design professor,  and all out crazy amazing person), continured to work on the place. He has added on a kitchen, a second floor bathroom, new this, and that, but never has it once felt like a patchworker pieced together place. And now the place is more like a amazing craftsman home, with just the right touches of cabin, but with two running toilets, a beautiful kitchen, electricity and running water ( There is even internet access, which sucks, but still).It is a little gem nestled on a side of a tiny mountain in one the most beautiful places. 

So an awesome cabin in the woods with a bunch of crazy, but awesome people= Stem family reunion. 

Here are some pictures of the shenanigans.. 

What a week. Was it summer where you  are this week as well? I mean jeez, talk about one extreme to another. Oh well, at least the world has turned green, the winter stuff is completely out of sight and I found the box that contained all of my shorts and summery clothes (pants and long sleeves in 90 degrees is just gross)  And honestly, it’s been great. In between work, chores and just plan old being busy, we have manage to get a few bike rides and long walks in. Plus all the veggie starts are doing great, the flowers are coming up everywhere and life just has a little bit more of a relaxed feeling. So what if my allergies are turning my face into big red puff or that the past few night have been so hot that the act of sitting has caused me to break a sweat. I’ll take it.

Oh and I can’t forget…. 

Happy Mother’s Day ladies!!!!

Here I give you a few thing from the internet this week …

– I didn’t believe they were paintings at first. Hyper-realistic Cactus Paintings that Bristle with Detail by Kwang-Ho Lee

-I’ll take any one of these The 5 Fanciest French Press Coffeemakers We Could Find

-Love love the floors in This house.

-Spending a bit of time making summer camping plans here…Vermont State Parks. I can’t wait to get the tent out!

 -I think this should be happening everywhere. Recycled Drinking Water: Getting Past the Yuck Factor

– And there is this. ABC Brings Muppets Back To Prime Time As News Emerges About Fall Shows

And that, here are a few pictures from the week.

 My boys. I long socks and sneakers… these guys know cool. Took the super cutie cuties out for an ice cream cone.Our first bike ride picnic down on the waterfront. I love bike ride picnics!So many succulents. I didn’t actually buy any because I need to stop being a plant whore.I have made a batch of this stuff evey day this week. I can’t stop eating it, it’s like eating summer. So good

Have a wonderful day and to all that it applies to…

Happy Moms Day!

-C

 Happy Cinco de Mayo! And what better day to share my version of  my oh so fantastic pico de gallo, or as I call it, super freshy salsa.

I love me some freshy salsa, It makes me oh so happy. 

 I make this stuff all the time, especially during the warmer months and tomato season. I usually make a batch right before a meal, just enough to eat right away, but sometimes I ‘ll make a big batched of it, thinking I’ll save some for the next day.   It never makes it past the second day in the fridge because it’s just one of those things that when you see it, you want to eat it. Weird but true. And it’s totally ok to do so cause it’s basically eating a big bowl of healthy goodness, so eat on!

It takes no time to prepare, tastes super refreshing, goes on everything, and it’s just so freaking tasty. You can eat it with tacos and chips (the mister) or like me, I like to add it to everything; salads, popcorn, or directly in my mouth. 

Make one batch, make 4, it doesn’t matter cause you will eat it all, and need to make more.

The stuff. Chopped Roma tomatoes, chopped red onion, a diced jalapeño, lemon, a bunch of cilantro, and salt.

Stick all the chopped stuff into a jar and add in the juice of the lemon. Roughly chop the cilantro and add that on in with a sprinkle of salt. 

Mix it up….And thats it. Now eat… with something or without.

A spoon out of the jar is one of my favorite ways to go at it.

Happy Cinco de Mayo, Happy Tuesday!

-C

Pico de Gallo… Freshy Salsa

• 4-5 Roma Tomatoes
• 1 small red onion
• 1-2 jalapeños (Depending on heat preference)
• 1 lemon or lime
• salt
• 1 bunch of cilantro (don’t use it if you don’t like it)

Chop tomatoes and onion and toss into a bowl or jar.  Cut seeds from jalapeño(s) and dice up into little bitty pieces and add that to the tomato and onion. Roughly chop the cilantro and toss that in as well with the juice of the lemon or lime. Sprinkle with salt. Stir, let sit for a minutes, taste and then add more salt if needed. 

Eat right away or make ahead and store in the fridge until ready to use.

Goes great with corn chips, tacos, toss onto salads or eat as is standing in front of the fridge. If someone is judging you, they are stupid.

Whenever my little sister comes over for dinner, I always end up making lentils in some form or another because she, like me, is awesome and loves a good lentil. It makes me so happy that she has such great taste in food and wants to eat what I make.  It’s validation from a teenage girl which is the best kind of validation. 

So last night when she came over after school for dinner and trash talk (she likes to verbally abuse Nick)  we decided  to make both of our favorites … Lentils AND sweet potatoes. How can you go wrong with that combo? Well I am telling you that you can’t. The rich creamy soft and slightly sweet sweet potato mixed up with the hearty, earthy, oh so fantastically tasty lentil. Add in a bit of kale and cheese if you wish and serve with salsa and guac… Whoa, it’s the best!!!

Such a great evening, I get to the cooking, the sister gets to the verbal abuse and the mister, begin the champ that he is, takes it and dishes it right back. 

I am the greatest(coolest) sister. 

Baked sweet potatoes, cooked lentils, chopped up kale and monetary jack cheese (Cheese is optional.. and make it vegan cheese if you want) And you don’t need then, but salsa and guacamole are the best toppings.. So you have them. 

Cut the cooked potato in half lengthwise and scoop the flesh out into a bowl. With a fork, smooth the potato , sprinkle with salt and pepper and mix in lentils and kale.

Stuff the mixture back into the skins of the potato.

And add some cheese (The mister and the sister wanted lots of cheese, no cheese for me) and stick the potatoes into the oven and let bake for another 5 or so minutes or until the cheese is all melty or the top is nice and crispy. 

Remove and plate… Serve with salsa and guacamole and maybe some corn chips.  

I am the greatest sister

-C

Makes 2 serving

• 1 Large Sweet Potato
• 1 cup Prepared Lentils
• 1 cup Chopped Kale
• 1/2 cup Grated Monetary Jack Cheese (Vegan style or not) 
• Salsa (optional)
• Guacamole(optional)

Place potato in oven at 400 degrees for 30-40 minutes or until soft a baked throughout.

While potato is baking, prepare lentils.  2 cups water to 1 cup lentils. Add water and lentil to pot, bring to a boil, add a sprinkle of salt, and reduce to simmer until lentils are tender. 

When potato is cooked, remove potato  and let cool for a few minutes. Cut in half lengthwise and scoop out most of the flesh out of the skins and place into a big bowl. WIth a fork, mash the potato a bit  Add in the lentils and the kale, a sprinkle of salt and pepper, and mix to combine. Stuff the mixture back into the skins of the potatoes and top with cheese. (if using ) Place potatoes back into oven for 5-10 minutes until cheese is melty and bubbly or the top of the potato is a bit crispy. Remove from oven and serve on a plate with salsa and guacamole.

Eat and be happy. 

There is corn everywhere!!

This past weekend, the mr and I were out and about in the sticks of Vermont and got an eyeful of this very familiar sight of corn fields forever. It’s just part of the landscape.. Blue sky, big lush mountains, little rives and big fields of corn. It is ever so lovely… and so telling. Tall high corn fields just means  two things. 1.We will be eating lots of corn, and, 2. the summer is winding down. So soon we will be talking apples and root veggies, but until then, we will just eat the corn and revel in what I consider one of the best and most beautiful times of the year here in Vermont.

And after seeing all the corn (and we have been getting a bunch in the farmshare) I realized that I need to step up my corn game.

What better why to fancy up some corn then to fancy up the stuff people like to smother on it…. butter. 

Whenever I think about butter, I think about my sister, the one that, as a little kid, used  sneak to the kitchen and eat whole sticks of butter. This (to me) just seemed like a pretty gross option for a snack, but you know, whatever floats your boat I guess.

Bur after making making this coconut butter, I can see the draw, for I would sure love to eat the entire contents of a jar of this butter. (I have been eating a spoonful here and there)

Lime cilantro coconut butter.. Its my new thing…corn or not.

The stuff. We have some lovely, super fresh from the farm, corn on the cob. Then for the coconut butter we have , unsweetended coconut flakes, a lime, som ecilantro and salt.

Dump coconut flakes into a food processor. Turn to on and let it go.

After about 7 minutes… you coconut will start to clump together and look like this. And maybe you are like, “this shit isn’t going to happen”.. well be patent. Scrap the coconut off the sides and keep the processor going.. scraping down the sides whenever you need to. 

And eventually, after another 8-10 minutes,  it will turn into this.. a nice creamy buttery butter. 

Now add in the zest of the lime, the lime juice, a pinch of salt,  and cilantro into the butter. Turn processor back on until combined.

And you got yourself some freak yeah cilantro lime coconut butter… ready to smother your corn with. 

This amount is good for 6-8 corn cobs… Any extra is excitlent on any veggies, bread, cake, or spoon.

And stick that butter in a jar.

I dare you not to eat a spoonful right now. (I licked the bowl down clean)

 So I hope I am not being presumptuous when I think that you know how to cook corn. Or maybe you have a specific way you like to cook your corn. But just in case,  husk corn and stick either in a pot and boil until cooked,(about 8-10 minutes)  or like me, char on the grill, or under the broiler. 

So cook some corn….And smother it with the butter.

And there you have it, some freak yeah amazing lime cilantro coconut butter smothered on some corn.

So good…..so good.

Have a great day!

-C

• 1 1/2 cups dried unsweetened coconut flakes
• 1 lime
• 1/2 bunch of fresh cilantro (about a 1/4 cup chopped)
• salt
• 1 tablespoon coconut oil (optional)
• freshly cooked corn on the cob 

Note. Any extra butter is good on anything and everyhitng!!!

Place coconut into a food prosser and turn to on. Prosse until coconut start to stick to sides. Stop, scrap down bowl, then conuitne to process. Repet this until the coconut has turned into a creamy buttery goodness.  

Add the juice, the zest, a pinch of salt, and the cilantro to the butter. Pulse until combined. If you want to add in a little coconut oil here to make it a little smoother, go for it. 

Scoop into a jar. When your corn is hot and ready, smother butter all over.

And eat. There swill be stuff stuck in your teeth..Don’t worry about it. Think of it as a snack for later.

The past week was freaking gross hot, like sweaty, smelly, I want to live in the Costco walk in freezer hot. But today, well today was the most lovely day. A cool dry 70 with a nice breeze and sunshine. Then around dinnertime, a little bit of rain, followed by a rainbow. It was the most fantastic perfect weather.This is why I love living in Vermont. We get weather.

.Last night, dinner was all about trying to make some more room in the fridge for the farm share pick up tonight and to make something that I didn’t have to really watch. (the mr and I were moving the beehive to the roof of the house so I wanted to make something that I could leave on the stove and not have to babysit (just stir every now and then). With the weather being so freaking amazing, with a cool crispness in the air,  I was craving something a little more on the warm and comfy side. And what do you know, the stuff I had left in the fridge (there is still a basket of zucchini on the table) was what was needed for a big pot of stewed summer ratatouille with lentils. It was everthing that I ever could need and want for a meal. Full of the best veggies and lentils, easy to make, nothing fancy to do. Just stick stuff into a pot and cook until done. 

Cooler, light long sleeve, kind of weather.  Enough rain where I didn’t have to water the garden, the most perfect pot of the best ratatouille shared with the mr. and a feeling of accomplishment and excitement (bees on the roof!).

The perfect night.

The stuff. Zucchini, yellow summer squash, eggplant, onion, tomatoes and lentils. And we have some fresh basil, fresh oregano, balsamic vinegar, olive oil, and some salt and pepper.

To get this party started, chop up the onion and toss it into a big heavy pot with a little  olive oil and a sprinkle of salt. Stick on the stove on medium heat.

While the onions are cooking,  mince up the garlic and chop up all the other veggie into medium sized chunks. 

When the onions start to become translucent and smell fantastic, add in all the veggies and garlic. Give it a big stir and place back on the stove to cook for a few minutes to let the veggies release some of their liquid. 

Then add in the lentils along with a equal amount of water and top with a lid.

After about 30 minutes, the lentils should be near done and the veggies tender, the tomatoes pretty much dissolved. Now chop up the basil and oregano and toss it in along with a few swigs of the balsamic vinegar. Give it a stir and keep on cooking for another 10ish more minutes or until the lentils are nice and tender.

Scoop onto bowl then into mouth. If you like, finish off with a bit more fresh basil or,ike the mr, top with parmesan cheese.

Have a fantastic day! So close to the weekend!!

-C

Makes 2-3 big servings (if serving with pastas or rice, its more like 4-5 servings)

• 1 medium zucchini
• 1 medium yellow summer squash
• i medium onion
• 1 small eggplant
• 3-4 cloves garlic
• 1 cup dried lentils
• 1/2  cup water
• 3 medium to large tomatoes
• handful fresh basil leaves
• a few glugs of balsamic vinegar
• couple sprigs of fresh oregano
• olive oil
• salt and pepper

Drizzle a little olive oil into a large pot. Dice up the onion and place on medium heat and cook for a few minutes. Mince up the garlic and chop up the remaining veggies into medium sized pieces. Once the onion is cooke a bit and strting to smell oh so nice, toss the veggies and garlic into the pot. Mix, sprinkle with salt and pepper and place a lid on it. Cook for a few minutes to draw out a bit of liquid from the veggies. Now add in the lentils and the water. Stick the lid back on and let cook for about 30 minutes on medium low heat or until the lentils are starting to soften.

When the lentils are mostly soft, but still have a bit of biet, dice the fresh herbs and toss into pot with a few swings of balsamic vinegar.  Stir and cook  for another 8-10 minutes or until the lentils are full cooked.

Remove from heat and ladle into bowls..

Serve with rice, pasta, bread, a big old pile of fresh greens, or just as it is.

Eats fantastic right aways, or cold late at night standing in front of the fridge..

Every year, the second weekend in August, the Stem family , siblings,  cousins, even my 94 year old grandmother makes the trip from Easton PA,  come  together at, what we call, “the cabin.” (It’s more a house, but it started out as a cabin) . Its a little crazy, but such a good fun time.

This cabin, oh this place is  magic. The air, the tree’s the streams, the mountains, and of course the people.  It’s all the things that I love about life. Some of my earliest memories are from this place. Hanging out with my siblings, running around the meadow or through the woods. Playing in the swinging holes. My grandfather pulling taffy or making orange juice box houses with my grandmother. The giant rocking chair that my uncle made and all of us kids used to play on.  So many camp fires and s mores. There are just so many memories because it’s been a part of my life, my whole life. It’s one of my favorite places in the world. 

A little background on the place (what I can remember) Sometime in the late 70’s, my uncle and my grandparents bought a big chunk of land on the side of a mountain in the middle of nowhere Vt.  After doing  some clearing of trees, they went to building a cabin. (my aunt, grandmother, and dad helped a bit too). It was amazing, but quaint. A 2 story situation with a kitchen living area and one door to get in and out. At some point  my grandparent ended up selling their share to my uncle and he took over the entry of the place. Over the years my uncle, (who is a carpenter, furniture designer,design professor,  and all out crazy amazing person), continured to work on the place. He has added on a kitchen, a second floor bathroom, new this, and that, but never has it once felt like a patchworker pieced together place. And now the place is more like a amazing craftsman home, with just the right touches of cabin, but with two running toilets, a beautiful kitchen, electricity and running water ( There is even internet access, which sucks, but still).It is a little gem nestled on a side of a tiny mountain in one the most beautiful places. 

So an awesome cabin in the woods with a bunch of crazy, but awesome people= Stem family reunion. 

Here are some pictures of the shenanigans.. 

What a week. Was it summer where you  are this week as well? I mean jeez, talk about one extreme to another. Oh well, at least the world has turned green, the winter stuff is completely out of sight and I found the box that contained all of my shorts and summery clothes (pants and long sleeves in 90 degrees is just gross)  And honestly, it’s been great. In between work, chores and just plan old being busy, we have manage to get a few bike rides and long walks in. Plus all the veggie starts are doing great, the flowers are coming up everywhere and life just has a little bit more of a relaxed feeling. So what if my allergies are turning my face into big red puff or that the past few night have been so hot that the act of sitting has caused me to break a sweat. I’ll take it.

Oh and I can’t forget…. 

Happy Mother’s Day ladies!!!!

Here I give you a few thing from the internet this week …

– I didn’t believe they were paintings at first. Hyper-realistic Cactus Paintings that Bristle with Detail by Kwang-Ho Lee

-I’ll take any one of these The 5 Fanciest French Press Coffeemakers We Could Find

-Love love the floors in This house.

-Spending a bit of time making summer camping plans here…Vermont State Parks. I can’t wait to get the tent out!

 -I think this should be happening everywhere. Recycled Drinking Water: Getting Past the Yuck Factor

– And there is this. ABC Brings Muppets Back To Prime Time As News Emerges About Fall Shows

And that, here are a few pictures from the week.

 My boys. I long socks and sneakers… these guys know cool. Took the super cutie cuties out for an ice cream cone.Our first bike ride picnic down on the waterfront. I love bike ride picnics!So many succulents. I didn’t actually buy any because I need to stop being a plant whore.I have made a batch of this stuff evey day this week. I can’t stop eating it, it’s like eating summer. So good

Have a wonderful day and to all that it applies to…

Happy Moms Day!

-C

It’s been a long, packed, but very fantastic week. Everyday has been full of work, chores, family, and trying to get in a least one good bike ride or walk in.  I made a list of a few important points to mention from the past week.

• Spring is real, not an imagined season in my head. (HOORAY!!!!). 
• Banana ice cream is everyones favorite snack
• Planting things from seed and watching them grow is magic
• Riding a bike with kinda flat tires really sucks
• The little people in my family are the best most fantastic humans
• Don’t tell a 2 year that ants will bite her or you will end up caring that child around everywhere because she is afraid to walk outside (Anyone know  good therapist for a 2 year old?)

Anyways, I am hoping to take it easy today, catch up on my coffee consumption, do a bit of gardening, reading, bike riding, all without pressure or expectations. Everyone should have a day for no expectations.

Some fun internet stuff from the week.

-I need an RV or camper. THE BRAVE // vintage rv renovation inspiration

-Who cares if not everyone is pleased, I would be if my lunch bags looked like this. These Parents Make Lovely Lunch Bag Art. Not Everyone Is Pleased

-So lovely. Urban Jewelry: New Lace Street Art by NeSpoon

-Alternative energy Woo Hoo!  Tesla’s Powerwall Home Battery Wants to Make Fossil Fuels Obsolete

-I am really excited to make this… I have a feeling that I will be incorporating it into many of my recipes. ChefSteps’ Genius Roasted Onion Cream

-Another house that I could get down with. 

And a few pictures….

The mister and the worlds biggest crayon, which is made of scraps of blue crayons from all over the world. I could totally use a big ass crayon like this.The coolest most badass 95 year old lady that I know (I know a few), Grammy Stem. And the little, getting a lift. (I could have used a lift too!)Brothers. The guy in the green is my Dad.Aftre dinner ice cream break.The sky has been on point all week longAnd made myself some veggie chips. The colors alone are delicious.

Have a great day!

-C.

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.

I’ll leave you with a few little internet things I liked this week..

– I just love looking at other peoples homes. Treehouse in the city 

– These puppies make me think of my little nephew., he is in love with bulldogs. 20+ Beautiful Bulldog Puppies That Will Melt Your Heart

-Holy Shit  YES!!!! ‘Full House’ Reunion on Netflix Is Officially Happening

-How cool would to find one of these? New Urban Geodes on the Streets of L.A. by Paige Smith

-I don’t know if I would want to stick stuff on these shelves.These Wall Shelves are Dollhouses for Adults

– And if you need a push…On Your Mark, Get Set, Grow: A Guide To Speedy Vegetables

A few pictures from earlier in the week..

 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 ladiesVeggies Plants!!!! 

So yeah, I am tired and happy and in need of a day to processing, lounge and drink tons of coffee.

Hope your weekend was fantastic and today brings all the whatever you want and more.

-C

Oh do I love a good Sunday. The picture above was taken last Sunday and what a glorious day that was. The mister and I took the pup hiking and it was the most spectacular of days. Sunny, 30 degrees and no wind..I could’t have asked for better weather.  

The rest of the week turned out alright. The weather went back to hell again and I was a little frantic and super busy, but all in all, good. I accomplished some things  that needed to be done and got to spend time with just about everyone in my family. The highlight was when my sister slept over and we finally watched the Fault in our Stars while eating lots of food, cuddled together on the couch. (movie was good, but book was better. Books are always better) We then woke up early the next day and we (the mister too)  journeyed across state lines to the closest Target where we purchased some hand soap,  2 seltzer waters and 2 jars of baby food. (I needed the jars) On our way out, the lady experienced her first ever taco from the taco bell in the food court before heading back to Vt. We spent the car ride singing terrible pop songs and eating the babyhood (Blueberries and sweet potato, and yes, they are tasty) We then came back tom my house, listened to more awesome music while she did her homework and I played on the computer and made dinner.  It was the best. 

Heres a few of this weeks happy bits from the internet. 

– I will be making these wire baskets this week. I need storage and I love a good wire basket.

-I have been ending  up on this website every night..Making plans

-I need this shirt!!! Feel free to buy it for me!

-Throw Back Song!… And yes, I was sure I was going to be Mrs. Zac Hanson when I was 11. 

-My sister sent me this link, Wool and the Gang. So cool.

-These pictures made me laugh. I end up with veggies like this all the time.

And here are a few pictures of my real life happy…..

Playing on the frozen lake. It was so freaking cold and windy, but we just had to do it!

Beach stairs. Hopefully soon they will be a little less icy and maybe even lead to some sand and not waist high drifts of snow.

 Two of my favorite people in the world.

And I made brunch with 2 more of my favorites.

My little brothers (can I say little if they are bigger then me?) came over and we all had dinner together while listening to music from when they were born. Nothing like a few 17 year olds to make a person feel old.

Blooming daffodils. I love to watch my flowers open up, it’s just as good as the flower itself. 

Have the best first week of March ever!!!

-C

Oh boy we made it! Ate our way through another Thanksgiving. I hope yours was a good as mine, lot of family and friends…an abundance of pies, and lot of warm lovely goodness.

So now what?? Is there a butt load of laundry waiting to be washed and the floors are in need of mopping after dropping that pie? Are you eagerly anticipating the departure of your quests, in-laws, or your own departure from your current digs?  Or are you just plan looking forward to getting your house clean and life back to normal? (I hear that).Maybe you are the guest and are dreading the day after food and booze hangover and don’t want to be rude, but don’t want to get out of bed. Well you are in luck cause I have declared this day, the day after Thanksgiving, Left Over Friday!

I always feel the great build up to any major holiday, get to the day, have a wonderful time, then feel the crash. My house is messy. I have used all of my clean dish towels and every dish and pan is in the wrong place in the kitchen. .I really need a rug for the front door to collect snow.(my floor is nasty) and the refrigerator looks like a food bob went off inside.  There is so much to do and I need a break. For those who spend the week(s) before thanksgiving gearing up, planning, and stressing out about producing this one great feast for this one day of the year, I am suggesting to you and myself that we take this day to let it all out. A day of decompression. Go head, let everyone eat leftover pie for breakfasts. Why not stay in  your pjs all day reading and drinking coffee.  Maybe like me, you feel like cleaning. Go for it, but why not slap on some sweet tunes and a hit that stack of dishes dancing with no expectations. If you don’t get to all those pots, well there is always tomorrow. Say you are a guest, then maybe you try not to be demanding of your host(s) but suggest a hike or even a movie. And if you want to go shopping, well that one is on you. If it makes happy to shop with a bunch of crazy people, then go to town. Whatever you do today, just remember to take it easy.Do what makes you feel good.. It’s ok to take a break, to let things be, to enjoy your friends and loved ones, but let them take care of themselves and you take care of you.

Now Saturday..well there is no excuse. We both know that leaving those pots any longer and they might not ever be right again. You might not want you littles eating pie for breakfast lunch and dinner for the third straight day. Maybe you should do the laundry so you’re not using your bath towels to dry the dishes. And anyway, its time to start planing for the next major holiday craziness. Hey, I know I am already excited! Today I might even dig out some Christmas decor…but with no pressure, just cause I want to!

Take care of yourself and enjoy today.. Left Over Friday!!!!!!

Just a few ideas for the Thanksgiving leftovers…….

• Mashed potato pancakes..Add an egg and a 1/4 cup of flour for every cup of mashed potato. Season with salt and pepper
• Cranberry sauce and rolls….Spread the cranberry sauce on a toasted roll
• Squash Soup….Throw into a big pot with a little veggie stock or water, even a bit of curried powder would be nice
• Roasted Veggie Salad….Toss veggies together with a touch of vinegar and add to a bed of green.
• Smashed stuffing cheese sandwich.…2 cups of stuffing and 1 egg. Mix and separate into 2 balls. Smoosh them down and cook each side in a frying pan. When both sides are cooked through, place a bit of you choice or cheese on one smash and top with the other. Let melt.
• Turkey wrap…add a scoop of hummus and stick into a wrap with some greens
• Pie yogurt…..Mix a slice into a cup of plain yogurt
• Sweet potatoes… Save them. I’ll give you an amazing recipe tomorrow for a Sweet potato Coconut custard. It will blow you mind!