THE LOVELY CRAZY
I don%u2019t think I can ever eat potatoes any other way ever again.
It started with me, doing my weekly pantry cleaning, you know, when I wipe down ever surface, count all the beans and lentils in the jars to make sure I am not running low, and inspect every squash for soft spots. I was just going about my thing when I looked over at my waffle iron. Poor, sad, underused. And it hit me. When was the last time I waffled anything? I remember how excited I was when I found it a few years back at a thrift store. Such a cutie little iron. When I brought it home, I used it a bunch of times for maybe a week or two. And then it was put away and I think I have busted it out like 3 times in the past 2 years. So not cool.
I also noticed I had a shit load of potatoes left from thanksgiving.
And there I had it, a reason to use the waffle iron and a way to use up the potatoes. And now, now I am a potato on the waffle iron addict, which is weird because I am not a overly potatoy person in general. But now with this new waffled hash brown thing, well I might just be eating potatoes all day, every day. (At least until I get sick of them or I run out of potatoes.) They come out soft and fluffy inside, super crispy in ever little nook and cranny, outside. Evenly, perfectly cooked. It%u2019s hard to explain, but they are just, ugh, so good, especially dipped in mustard for a fantastic hash brown snack. (Yes mustard, no not ketchup. Let me do me, you do you.) Or smothered in refried black beans topped with salsa and avocado (that was the dinner version). These hash browns. Just make some and you will see.
And no matter what happens with my hash brown phase, I will be damned if I ever let the waffle iron go so long without use. It deserves better then that.
To the best hash browns EVER!
The stuff. Potatoes, salt and pepper, and a little oil.
Shred potatoes. Simple, easy.
Place the shredded potatoes into a clean dish towel (avoid paper towels because paper towels are the devil) and squeeze as much of the liquid out as you can.
Dump the squeezed out shredded taters back into the bowl and sprinkle with salt and pepper and mix it around.
Oil your hot iron and pile on the potatoes. Then close it and press it down. It%u2019s a bit dependent on your iron how long they will need to cook fully, mine took about 9 minutes on high. But maybe just stand close by and check yours after 7ish minutes but expect maybe 10 or so.
Deep golden brown and crispy all over.
I mean, really look. Every surface browned and crispy. It is freaking perfection!
And then like any good waffled food, you plate it, and eat it. Me, with horseradish mustard and a big stupid smile.
Thank you waffle iron. You done good.
-C
makes 2-3 servings
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2-3 small to medium sized starchy potatoes (Russet or Yukon Gold)
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couple teaspoons olive oil
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teaspoon each of salt and pepper
Preheat your waffle iron to high
Shred potatoes on a box grater. Once shredded, gather in a clean kitchen towel and squeeze as much of the liquid as you can from the potatoes. Place potatoes back into bowl and add in about a teaspoon of each salt and pepper and mix around.
Open iron and brush with oil. Place shredded potatoes on the iron, kind of pack together, and close. If it locks, lock it shut, if it doesn%u2019t push it down. And let cook, for about 10 minutes, checking after 7ish (you iron might have more power the mine does). Once the potatoes are a deep golden crispy brown, remove from iron.
Then eat. Any way you want. Plain, with mustard or ketchup. Next to some scramble something or another. Piled high with some black beans and salsa. Whatever. Just eat them and be happy for the waffle iron.
I eat so much hummus. Everyday, all day. Homemade, store bought. If there is hummus, I will be consuming it. But the thing is, I usually don%u2019t eat more then a little at a time. (A little being like 1/2 a cup). And sure, sometimes that is just fine and enough, but other times, what I really want to do is garb a spoon and a bag of carrots and eat it all. And then I do.
But there is that little voice in the back of my head telling me that if someone where to catch me eating mounds of hummus, they would liken my eating behavior to that of someone eating a jar of mustard (Not going to lie, it happens sometimes) or of a bottle of ketchup (but I don%u2019t eat ketchup) and that have a problem and shouldn%u2019t being eating it like that. Because hummus, for some reason, has been put into the condiment category. It%u2019s treated like a dip or a spread and that is fine and dandy to eat it as such, but hummus is so much more. It can, and should be treated more like a main component to a dish. So let us step outside of that box and eat it how we really want to eat it.
Hummus by the bowlful. I know right! It just makes so much sense to me. And now to you too. We need to stop stopping ourselves from just a scoop or two because really, that is just not enough. Nope, this is for real. A bowl, full of hummus, topped with roasted veggies because that is just more deliciousness. And we get to eat it all.
Life can be pretty great sometime, you know. HA
Now to the bowl of hummus!
The stuff. We got chickpeas, tahini, a lemon, red wine vinegar, garlic, salt and pepper. And Veggies. Brussel Sprouts, broccoli, onion, Swiss chard, and kale.
Chop up the broccoli, the onion and half or quarter the Brussel sprouts. And separately, chop up the kale and chard.
Toss the chopped Brussels, broccoli and onion into a baking sheet or oven safe skillet and season with salt and pepper. IF you want to toss in a little oil, go for it. Then pop the veggies into a hot oven to roast away.
Once the veggies are just about done to your liking, grab the chopped kale and chard and off to the veggies. Toss and roast for a few more minutes.
Hummus. Chickpeas with liquid, garlic, tahini, juice of lemon, and blend. Creamy smooth and delicious.
Dump that hummus into bowls.
And top with roasted veggies.
Would you look at that. Now all you need to to is dig in. Serve with extra lemon and black pepper. Grab your utensil of choice and eat.
-C
makes 2 servings if eating as a meal
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3 cups cooked chickpeas in liquid
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A lemon
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1 tablespoon red wine vinegar
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2-3 cloves garlic
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1/4 cup tahini
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salt and pepper
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10 or so Brussel sprouts
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A small head of broccoli
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A small onion
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5-6 kale and or Swiss chard leaves
Note. Use whatever veggies you want. Fresh or already prepared. All and any leftovers would be great.
Preheat oven to 450.
Cut Brussel sprouts in half, chop the onion into small pieces, and cut up the broccoli and toss onto a baking sheet or an oven safe skillet. Sprinkle with a little salt and pepper and stick into the oven to roast for about 20 ish minutes or until nice and roasted. Feel free to toss the veggies in a little oil if you want. Chop up the kale and chard into smaller pieces. Once veggies are just a few minutes from being cooked to you liking, remove from oven, and toss in the greens. Cook for another 5 or so minutes until those are nice and wilted. Remove veggies from oven.
While veggies are roasting, make hummus. Place chick peas with liquid, the juice of the lemon, vinegar, garlic, and tahini into a food processor. Blend until smooth and creamy. Taste and season with salt and pepper to your liking. Dump into a bowls.
And when you have hummus make and veggies roasted, its time to compile. Dump the hummus into 2 bowls. Dump half of the roasted veggies into each bowl.. Squeeze more lemon juice onto both then grab a fork.
Eat. And yes, lick bowl clean. No shame.
If you are a falafel fan, as I am, then this one is for you. Carrot ginger falafel. Oh yes. Warm and spicy and carroty and all the things that are good, packed into a chickpea ball of mouth sized proportions. When I thought of it it sounded good, When I made it and ate it, it was everything and more I could have asked for in a freaking fantastic falafel. As for the tahini cabbage slaw, I might just be making it in my house every dang day. Super easy, super tasty, goes with the falafel like whoa but is just as good eaten on it%u2019s own. Eaten together the pair make every inch of mouth space happy. A happy mouth space, what more can you ask for?
To the falafel!
The stuff. Cooked chickpeas, carrots, a piece of fresh ginger, tahini, soy sauce, cabbage, an onion, a few cloves of garlic, red wine vinegar, some cumin and red pepper flakes, a lemon, chickpea flour, salt and pepper, and oil.
Start off by chopping the carrots into small pieces. Then cut half of the onion into small pieces. Rough chop the garlic and the ginger as well. No need to peel ginger unless you really want to.
Place it all into food processor and pulse until a small crumble.
Carrot onion garlic ginger mixture.
Dump mixture into a skillet with a splash of water. Add in the cumin, chili flakes, and a good pinch of salt and pepper and cook on the stove for 5-8 minutes until the crumble softens and becomes fragrant.
Dump carrot ginger mixture back into food processor along with the chickpeas, chickpea flour, and the juice of the lemon. Puree until smooth.
Carrot ginger falafel mixture. Now stick it in the fridge. For a little while to a day, just to let it set up a bit.
And in the mean time you can make the slaw. Shred cabbage and cut up onion all nice and thin.
Dump tahini, soy, vinegar, and a few tablespoons warm water into bowl and mix until creamy and good.
Toss in that cabbage and onion. Now you have tahini cabbage slaw.
Now to cook falafel. Grab the batter, scoop into balls then smoosh into disks. Place in a light oiled skillet and brown each side a nice golden brown.
After browning, place on a baking sheet. Once all the falafel has been browned, place the baking sheet into the oven to finish up cooking. 20 minutes or so and you got yourself falafel.
Then eat it. Falafel topped with tahini cabbage slaw. That is how it%u2019s done, with or without wraps or pitas or whatever your want. Just as it is. Falafel, cabbage slaw, into mouth.
Good things friend.
-C
serves 3-4 people or makes 14-16 falafel balls
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For the falafel
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2 cups cooked chickpeas drained
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3-4 carrots (around 2 cups diced)
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1/2 of a red onion
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2 inches fresh ginger
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2-3 cloves garlic
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1 teaspoon cumin
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1/2 teaspoon chili flakes
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1/3 cup chickpea flour (can sub in oat flour if needed)
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juice of a small lemon
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salt and pepper
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For Tahini Cabbage Slaw
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1/2 head red or green cabbage (about 3 cups shredded)
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1/2 of a red onion
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3 tablespoon tahini
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1 tablespoon soy or liquid aminos
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2 tablespoon red wine vinegar
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a few tablespoons warm water
Grab carrots and red onion. Chop carrots into small chunks and cut onion in half. Cut one half into chunks. Place in food processor. Take the ginger and cut into small chunks (you don%u2019t need to peel it) and peel and slice garlic and cut into small pieces. Add that to the food processor. Pulse the mixture into a very small crumble then dump the mixture into a skillet with a splash of water. Add in the cumin, chili flakes, and a good pinch of salt and lots of pepper, and place on medium heat and cook for 5-8 minutes until soft and fragrant. Once cooked, scoop back into food processor along with the chickpeas, chickpea flour, and the juice of the lemon. Turn on and and puree until smooth, stopping when needed to scrap down the side. Then either dump mixture into a bowl or leave in the container you processed it in and place in fridge for 1/2 hour to a day.
When ready to cook, preheat oven to 400.
After letting the dough sit for a bit, remove from fridge. Grab skillet and lightly oil it and place on medium heat. Take a cookie scoop or just a spoon and scoop balls of falafel into your hand and roll them around so they are packed together. Smoosh then balls a little into disks and place into hot skillet. Let cook until bottom is golden brown then gently flip and cook the other side until browned. Place cooked falafel on a baking sheet. Once you have browned all the falafel, place into oven to bake for about 20 minutes or until the falafel has firmed up to your liking.
To make the tahini cabbage slaw. Shred cabbage and cut the remaining half of red onion into thin pieces. Place tahini, soy, vinegar, and 2 tablespoons warm water into a big bowl. Mix together until light and creamy. If the mixture seems to thick, add another tablespoon of warm water. When happy with consistency, add in the cabbage and onion and toss around until everything is coated.
Now when the slaw is made, the falafel is cooked, you eat it. Serve with warm pita or wraps or a bed of greens or nothing. Just slaw on top of falafel. And FYI, this whole shebang can be eaten hot or cold or anywhere in between.
Every now and then I make something for me. All for me. This is one of those dishes that was not destined to be shared with anyone. That I had no one else in mind to eat besides me. No worring about what anyone else with think. Just a simple little dish that I was craving and wanting.
So I made it and man, was it so freaking satisfying. Cooking for oneself is very much a gratifying experience.
Celeriac, or also know as celery root. Have you ever had it? If not, well duder, you need to. It is in my top 3 favorite vegetables and that is saying a lot. So anyway, celeriac, has a slight celery taste, but also kind of earthy and nutty. It pairs well with anything that a potato might, but also is amazing on it%u2019s own. Roasted, steamed, raw. Just really fantastic. And it is in season so get on it and go find yourself some.
And lentils. In my top 3 favorite foods. Made them crispy because pureed celeriac and crispy lentils just sounded right and I love me crispy things. Again, I was making this dish fo me so crispy was happening.
Together, the creamy, delicious pureed celeriac covered with a bunch of spiced, crispy lentil%u2026.Amazing. Eating it, I couldn%u2019t have been happier. I did myself one good with this one.
I might even have to make it to share someday.
Now to the celeriac and lentils!
The stuff. A bulb of celeriac, some cooked lentils, salt and pepper, chili powder, garlic powder. mustard powder, and oil. (oil is optional)
The celeriac. Ok, so most people peel it. I actually get weird looks from people when I tell them I don’t , but let me do me, you know. So anyway. Peel it if you want, or not, just cut it up into chunks.
Place cut up celeriac into a pot and cover with water. Place on stove on medium heat and cook until fork tender.
Lentils meet spices and get mix all together. Add a pinch of salt and lots of cracked pepper too.
Spread now spiced lentils onto a baking sheet, pop into oven, and bake until crispy. Easy peasy.
And to puree the celeriac. Strain any extra water into a cup. Season with a pinch of salt and pepper and grab the hand blender (or regular blender) and blend it, adding back in some of the strained water as needed, to get to a consistency that you like. Me, I liked it pretty smooth, but also with a little chunk. Heck, you could leave it really chunky or go all out completely smooth. Up to you. Also if you want a creamier texture, add in a teaspoon or so of the olive oil. That is a taste preference. I didn’t add oil this time, but I have before. It%u2019s good both ways.
And there you have it. Add the celeriac puree to a bowl, top with crispy lentils, and garnish with something green if you want.
Then eat it.
Not going to lie. After this picture was taken, I busted out the spicy mustard and covered everything with it. And it was amazing.
-C
serves 1 as a meal, or a few as a side dish
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1 1/2 cups cooked green lentils
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1 large celeriac bulb (soft ball sized)
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1 teaspoon chili power
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1/2 teaspoon ground mustard powder
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1/2 teaspoon garlic powder
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salt and pepper
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olive oil (optional)
Grab celeriac and peel if you want, or just give it a really good wash. Cut into chunks and place into pot. Add enough water to just cover the celeriac and place on medium heat on the stove. Cook until fork tender.
In the mean time, mix all the spices and a good pinch of salt and lots of pepper together with the lentils. Dump them and spread them out onto a lightly oiled baking sheet. Place in oven and turn to 400 degrees (you can start cooking the lentils while the oven is preheating). Bake for about 20 minutes or until lentils are crispy.
Once the celeriac is tender, strain water into a cup and either with a hand blender or a regular blender, blend until smooth, adding in some of the poured off water as needed. You can puree as smoothly as you like or leave a few chunks.. Also, you might want to add in a teaspoon or so of olive oil for a slightly richer and creamier taste. Season to taste with salt and pepper.
Ehen the lentils are done, take them from oven. Place large amount (or all) of the celeriac puree to a bowl, cover with some (or all) of the crispy lentils and that is that. Eat away.
Serving suggestion%u2026. Mustard. Any kind. So good.
I love me some falafel. I love me some peppers. So I guess it is natural that I would want to stuff falafel inside of peppers and eat them all to my face right? I think so.
As we all already know, most of what I cook is depicted by whatever I get at farm share. And the past few weeks we have been getting a lot of peppers. I have been happily eating one or two a day, just as they are, but I figured it was time that I did something else with them. Now what is the first thing that comes to mind with peppers? Stuffed peppers of course. And there you have it, falafel stuffed peppers.
So I am not going to lie and say the mr ate them and swooned. He is not the biggest fan of peppers (I am starting to realize that he doesn%u2019t have all the right taste buds in his mouth. So sad for him.) so he dumped the falafel out of the pepper and ate it with most of the pickled onions, the tahini, and rice. That he really liked. Lucky me, I wanted his pepper anyway because roasted peppers are freaking fantastic amazing and whatever him. Me, as a pepper and falafel lover, I found these stuffed peppers to be everything that I wanted and needed and then some. Eaten pretty much right away warm, with pickled onion and covered in all the tahini, it was a very very satisfying meal. But also a left over stuffed pepper that was stuck in the fridge, eaten cold standing in front of said fridge, right before bed. That was something great as well. I might have even gone in for a second one%u2026%u2026
Anyway, a pepper stuffed with falafel is a good idea if you want food, like peppers, like falafel, and are cool. Just saying.
To the falafel stuffed peppers!
The stuff. A few sweet peppers, some cooked chickpeas, chickpea flour, an onion, a bunch of fresh cilantro and parsley, a few cloves of garlic, red wine vinegar, a little water, tahini, cumin, chili pepper flakes, and salt and pepper.
First, take the onion and cut in half. Take one half and cut into very thin slices, place in a bowl, sprinkle with a pinch of salt and toss with the vinegar and a few tablespoons of water. Set that bowl aside. The other half of onion just cut into a few smaller chunks.
To make falafel. Add the chunks of onion and garlic to food processor and pules a few times to start chopping it up. Add in the cilantro and parsley, the chickpeas and chickpea flour, the cumin and chili pepper flakes, and a good few pinches of salt and lots of pepper. Pulse until completely combined but still a bit chunky. OR pulse until smooth if you would rather it like that. It%u2019s up to you.
Grab peppers and cut each in half. Remove the ribs ad the seeds.
Take falafel mix and stuff it into peppers.
Place peppers onto a baking sheet and into the oven they go.
In the meantime while the peppers are cooking, toss the onions around in the brine a few times. Then right before you take the peppers from the oven, drain the brine from the onions into a jar with the tahini and mix until smooth. Add a splash of water to the mix if you need to loosen it up a bit more to make the consistency of the tahini drizzle-able.
And out they come when all roasted and crispy and my oh my, so good!
Now you eat. Garb a bowl, maybe a grain of some sort if you like (I made the mr rice), plop a pepper down, add some pickled onions and drizzle that tahini all over.
Eat.
-C
Makes 6 half peppers stuffed
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3 medium sized sweet peppers
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2 cups cooked and drained chickpeas (or one can)
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1 large onion
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1 bunch (about 1/2 cup packed) cilantro
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1 bunch (about 1/2 cup packed parley
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2-3 cloves garlic
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2 teaspoons cumin
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1 teaspoon chili peper flakes
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1/3 cup chickpea flour or oat flour if you don%u2019t have chickpea
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salt and pepper
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1/4 cup tahini
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a few tablespoons water
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3 tablespoon red wine vinegar
Preheat oven to 425
Grab the onion and cut in half. Take one half and cut into very thin slices and place in a bowl. Spinkle with a pinch of salt and dump in the vinegar along with about 2 tablespoon water. Toss around until all the onion is coated and set aside.
Take remaining half onion and cut into big chunks. Toss into a food processor along with the garlic and pulse a few times until the onion is chopped up. Add in the cilantro, parsley, chickpeas, chickpea flour, cumin, chili pepper flakes, and a good pinch of salt and lots of pepper. Pulse the hole shebang until the mixture is combined, the herbs are incropeted, but there is a little chunk left. Or you could make it smooth if you wanted too. It%u2019s up to you.
Grab the peppers and cut them in half. Remove the ribs and seeds then take the falafel mixture and evenly distribute it between the peppers halves.
Place stuffed peppers on a baking sheet, falafel side up, and place into oven to bake for about 45 minutes. You want the falafel mix to have a chance to cook inside and out and to get nice and golden brown and crispy on top.
Right before the peppers are done, grab the onions and the tahini. Toss the onions one last time in the briny mix it%u2019s been sitting in, then drain that brine into the tahini. Mix around until smooth. The tahini should be at the consistency to drizzle so if it is still to thick, add in a splash of hot water to loosen it up.
Once peppers are cooked, remove fro oven. Place on a plate with or without some grain, toss on some pickled onion and drizzle tahini all over.
Eat.
Store left over peppers in a the fridge. To eat, just reheat or eat cold. I really enjoyed eating one cold.
Corn is the name of the game, and this game I won!
The mr doesn%u2019t much like to eat corn. But I do. And this time of year I get like 10 ears of corn every week from farm share, which is a lot of corn for one person to have to eat every week and sometimes I just can%u2019t do it. So every now and then I make something that I think the mr will tolerate, if not like, to get him to help me eat the stash of a hundred ears or corn that I have going on in the fridge.
These fritters helped me with that and I think with all the future corn that I will get from the farm. They are soooo good! The mr liked them! As for me, I couldn’t stop eating them and almost didn’t want to share because they we just so dang good. Sweet fresh corn, nutty and slightly chewy oats. Scallions. And that%u2019s pretty much it. So fresh and clean and yummy tasting. A summertime fritter situation that takes corn to a place where even the corn hater likes it.
Although who the hell hates corn? I know one person. One. And I live with him. Weirdo.
Anyway, to the fritters!
The stuff. Fresh sweet corn, old fashion rolled oats, and a few scallion. Also some ground flax seed, water, baking powder, salt and pepper, and a little oil.
Start with oats. Add most of what we need to a blender and blend until it becomes oat flour.
Then the corn. Remove the kernels from the cobs. Best way is to hold corn in a large bowl and cut downward. Don%u2019t want corn flying all over the place!
Add most of the corn you just cut off the cob to the blender with the oat flour, along with with flax and water. Blend until smooth.
Chop the scallions into thin and tiny pieces.
Now dump the contents of the blender into a bowl, add in the scallions, the baking powder, and the extra oats and corn. Mix it all up and then let the batter rest for a few minutes (like 10) so the oats have a chance to really absorb all the liquid.
And then to cook them. Heat a lightly oiled skillet to medium high heat. Once skillet is hot, drop scoops of batter into it. Cook for 3-4 minutes or until the bottom is a nice deep golden brown. Flip and cook the other side the same.
When fritters are done cooking, place them on a wire rack. So they don%u2019t get soggy.
And then serve them right away. I ate mine with fresh salsa. Definitely the way to go. So GOOD!
Now eat your corn.
-C
makes about 12 fritters
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3 ears fresh corn ( about 1 1/2 cups of kernels)
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1 1/2 cups rolled oats (gluten free if needed)
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1/2 teaspoon baking powder
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2-3 scallions
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1 tablespoon flax meal
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3 tablespoons water
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salt and pepper
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a little oil for skillet
Combine water and flax meal, mix and set aside.
Place 1 cup of oats into blender or food processor and blend for about a minutes or until the oats are a fine flour.
Grab corn and remove from cob. Best way to do this is to place corn vertically in a big bowl and cut downwards so the bowl catches all the kernels. Cut enough corn until you have about 1 1/2 cups of kernels. Also, garb scallions and chop into very small, thin pieces.
Add in a cup of the corn, the flax and water mixture, baking powder, and a pinch of salt and pepper. Pulse or blend until completely combined and the mixture is mostly smooth.. Dump mixture into a bowl and add in the remaining corn, chopped scallions, and oats and mix together. The mixture should not be runny, but also should not be dry enough to pack together. If the mixture seems too dry and tight, add in a tablespoon or two more or water. To wet, add in a small handful of oats.
Once batter is mixed, set aside for about 10 minutes to rest.
Grab skillet and place on medium high heat. Add a touch of oil to pan and make sure it evenly coats the bottom. Once pan is preheated, add scoops batter into pan (about 2 tablespoons each). Cook first side for about 3-4 minutes or until dark golden brown, then flip and cook the other sides for another 2-3 minutes until a dark golden brown. Remove from pan and either place on a wire rack or a plate. ( I recommend a wire rack just to keep them from getting soggy.)
Serve right away. Fresh salsa goes amazingly with them!
Any left overs can be stored in fridge and reheated in the oven.
We have officially kicked off our summer camping adventures. And with camping comes all the greatness of all the things, including camping food.
Recently a friend asked me what it is that we do for camp food. So I told her. Camp food is basically aways the same and consists of a big pot of spiced warm lentils or split peas (both cook really fast and have lots of protein), a shredded summer squash in the summer, or pumpkin in the colder months, maybe fresh tomatoes or a bunch of kale to chop and mix in, and a side of cut up carrots, cucumbers, green beens or whatever else I have.. Then I’ll bring a hunk of bread for the mr to eat and me, usually a small head of cabbage to squirt mustard on and crunch into. (Always have the mustard on hand.) And I bring apples to snack on too, but that usually it. (Sometime I%u2019ll back a desert for the mr. If I am feeling nice.)
She was a little taken aback. Said when she (and basically everyone in the world, which I disagreed with) goes camping it is bags of chips, cookies, meat, and everything and anything that she (they) wanted. Basically that camp food was junk food and that she though we were weirdos. But cool weirdos so you know.
So our camp food%u2026 not like many others. But honestly it is everything that I want to eat and I love it so whatever whatever. As for the mr, he is happy with the food and when he is not, he brings along something else, but that rarely happens because my lentils be so good. HA!
But she got me thinking that I should have a few more snack options beside cut up carrots and apples. So that is why I made crackers. These chickpea chili lime, freaking amazing crackers. Because crackers are a very appropriate snack food, and these crackers in particular are even greater because they are made with the goodness of chickpea flour which is packed full of protein and is well received after a day of hiking or other fun outdoor camping activities. And how can you go wrong with chili lime? Well i%u2019ll tell you, you really can%u2019t
So the plan was to make a batch, eat a few, save the rest for this camping weekend. But guess what? I have to make another batch. They didn%u2019t make it. We ate them all. (not sorry) At least I know we will be liking our new camping snack addition well and right.
So if you like crackers, camping or elsewhere, you should really gives these a go. They will not disappoint.
Now to the crackers!
The stuff. Chickpea flour, chili powder, a lime, a little baking powder, olive oil, salt and pepper, and water.
Combine the flour, zest of the lime, half the chili powder and half the salt, and the baking powder and some pepper in a bowl. Mix until completely combined then add in the oil, water and the juice of the lime.
Mix until dough forms. It might feel a little sticky, if that is the case, just mix other tablespoon of chickpea flour.
Knead dough on a well chickpea floured surface for a good minute until the dough is a even consistency then let it sit for a few minutes to rest. Once rested, cut dough into 2-3 pieces because working smaller is easier.
Roll out your first piece of dough about 1/8 inch thick. (Again, make sure to really flour your work surface and rolling pin.) Mix salt and chili powder together and sprinkle on top. Cut out your crackers (squares are nice but triangles would be nice too) then poke each cracker with a fork.
Crackers on a baking sheet before baking and after baking looking all crackery and delicious. And yeah, they shrink a bit.
And lastly, cool the crackers on a cooling rack. They will crisp up a even more. Then it%u2019s all you.
Ready to eat whenever you make the move. You can pack them away for later or place these delicious crackers in a very pretty bowl and eat them away. Or both.
A cracker win!
-C
make 75 crackers
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1 1/2 cups chick pea flour plus about 1/3 more for dusting and rolling
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1/2 teaspoon baking powder
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1 tablespoon olive oil
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1/3 cup room temp water
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1 teaspoon chili powder split in half
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1 lime
-
1 teaspoon salt split in half
-
1/2 teaspoon fresh crackers pepper
Preheat oven to 350.
In a bowl combine the chick pea flour, baking soda, pepper, 1/2 teaspoon chili powder, and half a 1/2 teaspoon salt. Mix until evenly incorporated. Add in oil, the juice of the lime, and and water and mix until a dough forms. Dump dough onto counter and knead until completely uniform in texture. Add more flour if the dough is really sticky. Set dough aside for a few minutes to rest.
To make the crackers, really dust the counter with chickpea flour. Cut the dough into 2-3 pieces and roll1 piece out at a time to about an1/8 inch thin. Again, really flour the surface and rolling pin or else the dough will stick Once rolled, combine the remaining chili powder and salt and sprinkle the top with it. And then cut the crackers. Take a knife of bench scrapper or pizza cattier and cut the dough into inch long strips vertically, then diagonally. Poke each cracker with a fork then gently place them onto a baking sheet. Repeat with remaining dough.
Bake crackers for 15-20 minutes or until a nice deep golden brown. Remove from oven and let cool on a wire rack.
And then eat.
Store uneaten crackers in an airtight container for about a week.
Salad season is here. Green salads, fruit salads, potato salads, and grain salads. All the salads and we are not mad about it.
This is a good grain salad using millet, which I am sightly surprised to hear that a lot of people have never had. Millet is kind of like quinoa, but not. I cooks fluffy and looks kind of the same, and is gluten free like quinoa. I think the biggest difference is that millet is slightly softer and tastes a bit more nutty. It also is really good at absorbing liquid flavors.
But who are we to compare. The main thing is that it is nutritious and delicious so we will eat it.
Back to the salad. This is one of those grain salads that is good cooked and served warm but only gets better with a little age (like an hour or a day) in the fridge. Served hot or cold or room tempature, and is hearty enough to be meal like but is also a fantastic addition as a side to any of you meal plans. Like maybe a BBQ? Whatever the occasion, or non occasion, this is just a really good grain salad situation and I think you will be pleased, smiling all smiles while eating it.
To the millet salad.
The stuff. Millet, a couple handful of greens, a few mushrooms, an onion, dijon mustard, a little maple syrup, red wine vinegar, a lemon, a couple cloves or garlic, some toasted sunflower seeds, and salt and pepper.
Start by giving the millet a little toast, just enough to really up the nutty flavor and make it that much more yummy. It only takes a few minutes in a skillet on medium heat. Not an entirely necessary step, but you should do it.
Toasted millet goes into pot with water. Bring pot to a boil and then turn to the lowest simmer and cover.
While millet is cooking, get to the mushrooms and onions. Chop the onion thin and small and the mushrooms thin and small as well. Place them into the skillet with a drizzle of oil and place on medium heat. Mix around every now and then and cook until the mushrooms and onions are soft and a nice golden brown.
And make the vinaigrette. Minced garlic, mustard, vinegar, the juice of the lemon, and maple syrup get put into one place.
Mixed and now all is one.
Millet. Cooked and fluffed and ready to go.
Cooked mushrooms and onions go into the pot, along with the greens, the sunflower seed, and the vinaigrette. This step can be right away or you can wait a little while for things to cool as to not wilt the greens. Up tp you.
Mixed with love and hunger.
Even if you are making it ahead of time, just do yourself a favor. Grab a bowl, grab a fork, and get down on it.
-C
Seves 4-6
-
3/4 cup uncooked millet
-
2 cups water
-
1 sweet onion
-
3-4 big button mushrooms
-
Large handful or two of bitter greens like arugula, spinach or a mixture.
-
2 tablespoon brown or dijon mustard
-
2 tablespoon red wine vinegar
-
1 teaspoon maple syrup
-
2 cloves garlic
-
salt and pepper
-
handful toasted sunflower seeds
To start, toast millet. Dump the uncooked millet into a pan and place on a medium heat tt for about 5 minutes or until you start hearing the millet crackle.This gives the millet a slightly more nutty flavor but you can skip this step if you don%u2019t care.
Dump millet and water into medium pot. Place on high heat until water starts to boil then tun heat down to simmer and over. After about 15 or 20 minutes, when most of the water is gone, turn pot completely off. Let sit, covered for another 10ish minutes then take a fork and fluff it.
While the millet is cooking, cook the veggies. Grab the onion and slice it up into thin pieces. Clean off the mushrooms and chop them into small thin pieces too. Place the chopped stuff into the skillet with a drizzle of olive oil and a pinch of salt and place on a medium heat. Stir occasionally and cook for about 15 minutes or until the onion and mushroom are a nice dark, golden brown.
And make the mustard vinaigrette. Mince garlic and place into a jar or bowl with the vinegar, the mustard, the maple, and the juice of the lemon. Mix and set aside.
Once the millet is cooked, the mushrooms and onions are cooked, and the vinaigrette is made, all you have left to do is mix everything together. You can do this while things are slightly warm which will wilt the greens a bit, o let them cool so the greens stay fresh. Up to you. (I like the greens fresh)
Finally, dump cooked mushrooms and onions into pot with cooked millet. Add in the greens and sunflower seeds and drizzle the vinegertte all over. Toss around until fully mixed. Sprinkle with lots of fresh cracked pepper.
Then eat. Or place in a container to bring to the BBQ.
The other day the mister and I started reminiscing about some of our earliest memories of what our parents fed us or what they used to eat when we were growing up. One of the dishes that we both remember eating was the classic creamed beef on toast, or as my mom use to call it, shit on a shingle. Yup, shit on a shingle. (who ever started calling creamed meat on toast is a freaking genius) I think that as a kid, I liked the dish just for the mer fact that I could say the word shit and get away with it. I think my mom liked it for few reasons; she could make a big butt load of it really fast, for a crap load of kids, on the super cheap. And I think that she just really like it. 
The shit….. A few mushrooms, a bit of onion, cooked lentils, flour, milk, oil, salt and pepper, and garlic powder. And the shingles.. 2 pieces of thick white country bread. 
Slice the mushrooms and the onion and toss into a skillet with a drizzle of oil. Cook on medium heat until browned and fragrant..Remove from pan.
In the empty pan still on medium heat, add in the olive oil and the flour. Whisky constantly, slowly add in the milk. Keep whisking until sauce thickens. Remove from heat. Add in salt, pepper, and garlic powder.
Add the mushrooms and the lentils into the sauce and give it a good mix. Oh, and don’t forget to toast up the bread. 
Now dump that shit all over those shingles! Oh the memories.
THE LOVELY CRAZY
January 12, 2020 by maximios • Blog
Happy New Years!
Can you believe it? 2020. Not only a new year but a new decade. I mean, wasn’t it just Y2K like a few years ago? Haha. Y2K. Do you even remember that?
The past week was good. Kicked it off by making a Pokemon ball cake for Judah%u2019s birthday (he is now 10 freaking years old) and going over to participate in birthday party stuff. Then it was New Years Eve and Day, which the mr and I just kind of spent chillin a bit, took an afternoon and ran out of town. Nothing special and no we didn’t stay up all night. I don%u2019t think I could even if I wanted to. HA. After New Years, the fog of the holiday season kind of rolled in. My brain shut down from over stimulation, my body is feeling tired and sore, and I just feel off. I think a big part is the weather. It has been way to warm, damp, no snow, and just not wintery enough. Dang it, I need me some winter!
Anyway, the rest of the week went by. Started packing up the loft so Barb can move in next week before she goes back to school. I have been going to the new gym everyday, trying to get used to that new fancy building (I love it, but still miss the old building). We spent time with Coco and Judah being awesome and eating popsicles. And we have been watching the heart balloon move around he house as it slowly sinks further and further to the floor.
Now we are at Sunday. Not sure exactly what%u2019s in store. I am going to the gym and then there are a few things that we need to get done this afternoon, but we were thinking we might grab a little or two and try to hike up a small mountain. Or maybe even just go for a long walk through some trees. It snowed yesterday and I am so excited and am very much in need of outdoors and trees and quiet.
Internet for your taking.
-I think keeping the thermostat at 55 is right. With a fan blowing too. Your Bedroom Is Too Hot. What is the ideal temperature for sleep?
–Why you shouldn%u2019t bother making a resolution in January. Right? Right!
-Looking for a good mustard? Mustard Manual: Your Guide to Mustard Varieties
–The best things to eat and drink to fight wintertime dread. Soup. Aways soup.
-I have been saying this all along! Never Cut a Squash Again.
-Did you know that scrabble pieces were made in VT? Three shifts at the Scrabble factory: The inventor
–5 Reasons Why a Homestead is an Excellent Place for a Child to Grow Up. I wish I grew on a a farmstead. Hopefully someday I will be living on one though.
–Make This the Year You Finally See the Aurora Borealis. I sure am hoping I will!
-I am all about CBD, but this? Seriously, a bodysuit infused with CBD? What the fuck. I Spent a Full Week Wearing a CBD-Infused Bodysuit
Pictures from the week.
Hello, hello, hey hey hey!
So how are we all doing? Enjoying all the enjoyment and taking the time to relax and be merry and all the good stuff? I sure hope so, at least for a little while at some point in your time. And now we are in the home stretch. Just a few more days and New Years. Can you even believe it? Another year gone by and into a new, shiny and fresh one. Goodbye 2019, and heeeeello 2020. Be good to us!
So the week. What a week. There was so much going on that I can%u2019t even remember it all. Besides a little bit of this and a little bit of that, there was night time light drives, long walks, a few little craft projects, food shopping hell runs (I thought I was in the clear when I didn’t have to do much of any shopping for Christmas presents but then after spending an afternoon grocery shopping a couple days before Christmas , I realized that food shopping might actually have been worse then any other store. People were ruthless and crazy and just about foaming at the mouth!). There was baking cookies, and cake, cooking food for normal consumption, cleaning and just get ready for all the holiday stuff.
Christmas Day/Camerons Birthday came. The mr and I spent a little time just the two of us in the morning, trying to take it easy (the mr was kind of sick) until the house filled up. And filled with family it did, and it was great. Food, music, a little gift exchange and then birthday cake for the birthday boy (16 like what!?) We hung out, played with new toys, Megan helped me do some dishes, and then everyone got sick of each other and were exhausted and left. (I love when they come, but I also love when they leave.%u00a0%u2665%ufe0f) Then the mr and I power cleaned for a while (the house wasn%u2019t too bad this time) before sitting dow to do our own Christmas stockings. I got him a new hatchet, some crocs (so he will stop wearing mine), made him a shrinky dink trout needle minder and stuffed some candy and kiwis in there for good measure. Me, well the mr embroidered me a napkin with so much love, carved me the most beautiful salad serving spoons, added in some crazy fruits, purple carrots, and a couple bulbs of black garlic. The napkin and spoons are amazing and my favorite, but the black garlic%u2026holy crap, that shit is AMAZING! I have limited myself to eating only a couple cloves a day, when what I really want to do is just eat it all at once. So good!
And then Anthonys birthday was the next day. Spend half of it making his cake with homemade caramel and decorating it all fancy like. Then there was his party (he is 18, wtf?!). Jeff Dad had just got into town then too so I talked to him a while, and then home we went for a little crash. Friday I spend the day doing some work and baking for Saturday and second family Christmas. It was a blink of a day because all of a sudden it was Saturday and I still had to go grocery shopping for more food and get more food ready, again. Da ja vu for real.
And so they came, again. Shannnon and I had it down and made a million mini pizzas. People were then fed and then we played, exchanged a few presents with dad, had more cake and cookies, and then they all left.. This time we were not so lucky and I was stuck with cake and sticky stuff all over the floors and light switches. The bathrooms were a disaster and the recycling/compost/ even the garbage can were over flowing. Again, not as bad as past family get togethers, but the mr and I definitely spent the rest of the night cleaning. And I still am not quite done yet. {the floors need a second moping and the rug needs another good vacuum%u2026 and some other stuff, but you don%u2019t care so why am I telling you?)
Anyway, so I am ready for a freaking break. Today I am going spend a few hours at the gym saying goodbye to the old building {last day at the current location because they built a new one) then I am going to go have coffee and bring cake to my mom, come home to make one more birthday cake for the week, and then crash. I don%u2019t want to do anything by curl up on the couch with tea, my book, which I barely have had time to even open this week, and chill the f out. One more brtihday party this week and then I am done. Hopefully this crazy storm we are suppose to get tonight will be all snow and we will end up with feet upon feet and be stuck in out own separate homes for days%u2026 One can only hope. Haha!
Links from my time on the internet.
–People Can’t Even Agree On When The Decade Ends. I never even thought about the logic. I guess it isn%u2019t really the end of a decade, is it? What are your thought?
-Speaking of decades . The Top 10 Food Trends of the Entire Decade
-This would be the perfect cabin for me to hide in.
–Are You Cleaning Your Couches Enough? I AM!
-I made the mr a needle minder with shrinky dink paper.. Don%u2019t tell me it%u2019s not magic! The Science of Shrinky Dinks
-We have a Christmas baby in out family. Not sure how he really feels about it. I know I would hate it, but that is because I like to hide on my birthday. Can%u2019t hide on Christmas. The Christmas Baby%u2019s Dilemma
–The most environmentally-friendly ways to get rid of your Christmas tree I think we are going to feed ours to some goats.
–An Expert’s Advice on Coping With Post-Holiday Depression and the Dreaded January Slump.
-It%u2019s that time of year where people often to forget to drink%u2026WATER Effects of Dehydration to Your Body
–Cabbage Is Your Next Great Vegetable Crush. Cabbage is half my diet (I for real eat a head of day). It really is the best. Cooked, raw, leaves peeled back and then dipped in mustard. The possibilities are endless and so delicious.
Pictures from the week.
December in action and we are taking it at full speed. All the activities, the birthdays, the holiday celebrations%u2026 So much and I love it all, even if I feel like a crazy lady and want to run screaming from groups of people bigger the 2. I%u2019ll deal with the interactions now and just plan to spend the month of January hiding and recovering. I%u2019ll be ok.
The week started with the hunt for our Christmas tree. The Green Mountain National Forest, seventh year running, and this year did not disappoint. A fantastic hike into the woods near a beaver pond with lots of trees, snow on the ground, and no people. Exactly how I like to find our tree. And find it we did, the most perfect (too perfect?) tree. And it only took about an hour of almost cutting down like 20 other trees. Once we were positive, the mr cut it down, we said our thanks to the world, then hiked our tree out of the woods and slid it into the back of the car. Hopped in, cranked the Christmas music, and we were good to go. A perfect Christmas tree expedition.
Then life. Kind of a busy week in terms of birthdays. The beginning of the week Justin turned older by a year, then the next day Sophia did to so we partied with spaghetti, chocolate chocolate cake with tiny apples (she wanted it to be apple shaped but I just made little apples instead), and ballerina style dancing. Then there was a little lull in activities as far as birthdays where the mr and I did some stuff like work stuff, (more him then me), decorated, hung out with Barb, did the doings.
And then Friday. After an afternoon of loading kilns next to other kilns that were 2100 degrees and almost burning my face off, it was a rush to get home and prepare for the masses. Not technically the mr%u2019s birthday, but we had his annual grilled cheese and soup birthday celebration. Pretty much the whole fam at the house again. Lots of grilled cheeses sandwiches were made, so much soup was scooped (tomato and split pea per usual), and cake and ice cream concluded the night. And I only found half a grilled cheese sandwich under the couch when I was cleaning yesterday%u2026 Progress? I don%u2019t know, but there definitely was a few big dried soup puddles on the floor. But not on the couch! So there is that.
Back to Sunday. Not sure whats on the agenda for today but I have some stuff I need to do and I know that the mr has some stuff he needs to do. Plus together we have some stuff we need to do so we will see what gets done. Mostly though, I think I am shooting for a small hike, some coffee, and a chill afternoon of reading on the couch, facing the lit up Christmas tree. That would be swell.
Check out what I checked out from the internet this week.
–The Farmers’ Almanac Winter Forecast Is Here%u2014and Brrr!. Give me all the snow!!!!
-I can%u2019t imagine a life without reading. Not A Regular Reader? 4 Strategies To Make Reading A Habit
–Why Your Kid Loves the Garbage Truck So Much. I liked the cement trucks%u2026they don%u2019t stink an they spin.
-I am sorry, but this is some bullshit. Italian Artist’s Duct-Taped Bananas Are Selling for $120,000 Each
–How to Stop Making Excuses and Start Composting Already. And in Vermont, it%u2019t the law!
-Netflix is perverted. Ha! The Brands Are (Literally) Too Horny and Must Be Stopped
–Food delivery and takeout are on the rise. So are the mountains of trash they create.I like the idea of reusable metal tin. Could we get there?
–Here’s Why Your Favorite Headband Always Leaves You With a Headache. I used o wear headbands all the time, but had to stop because of the head pressure it caused.
–How Often, Really, Do You Follow This Recipe%u00a0Instruction?. Never but always. I like to add color to food, but only when it is edible and adds flavor.
-The sink that looks kind of like a mini tub%u2026. Swoon. For a Long Winter%u2019s Nap: A Manor House and a Schoolhouse in the German Countryside, Available for Stays
And pictures from the week
December my friends. No way around it. But I am excited because I love Christmas time with all the fun christmasy things that we can do in next few weeks (there is an A Frame gingerbread village planned !). Also it%u2019s birthday season so I have already made one cake and stuck it in the freezer and only have like 10 more to make. And then there is snow, and lights, and trees%u2026 How can you not like December? Plus cookies. Need to start making cookies because what is December with cookies?
The week was good. After spending all of Sunday cleaning and putting up the Christmas lights, things went as usual with the ways of world. Tuesday Barb and I had lunch and went for a hike, just us girls, to take in nature and talk life things. She hugged trees while I deposited my knowledge that comes with my old age. HA. Later that day, Emma (the mr%u2019s sister), came over to catch up on life and teach the mr how to embroider. She was a great teacher and , I must say, the mr did a really good job being a learner. Although I was not surprised because he picks up everything so fast.
Then Thanksgiving eve. The mr gone for the day, me hanging hanging at home taking phone calls and going through the stack of papers that has been mocking me for the past few weeks. On his way home he picked up Miley so she could sleep over. We made a spaghetti dinner, she watched Nailed It Holidays and I walked her through making cinnamon star bread. The little lady kneaded, rolled, and shaped the whole thing pretty much all by herself. It was for sure a proud aunt moment for me. And then we watched Juno (I hadn%u2019t seen that movies in forever. I forgot how good it was) and I passed out. Bed for me and the mr. Miley, well I am not sure what time she actually went to bed. We let her stay up and watch whatever.
Thanksgiving day I woke up, cooked the star (Miley finished it by making and drizzling the glaze) and we just hung out until Erin and the other two littles showed up. We fed them, played them, and off they went to the Grandparents. The rest of the day was just me and the mr. We went for a nice, if not blustery cold, hike, then just putzed around the house. I read, he hung a new light fixture, then we made dinner. Being thanksgiving and all he felt the need to grill some turkey breasts and if you really want know how that went you can ask him. Me, I ate a humongous bowl of veggies and lentils and hand fulls of spinach. After an after dinner walk we crawled into bed and tried to watch a movie, but I passed (again) out and that was that.
Then the rest of the weekend has been pretty slow. Basically just hanging around the house doing little chores and some little projects. Mellow. And it has been pretty nice.
I am really excited for today. We are going to the Green Mountain Nation Forest to find us our Christmas tree!!!! My most favorite part of Christmas . And so we will head out late morning with our lunches packed, our snow pants tossed into the truck, the saw nice and sharpe, and head out into the mountains.And better yet, tt is suppose to snow later today and I am so very much hopping that we get a nice, (safe) amount of snow on our hike and tree cutting adventure. That would just be the best. YAY!
Internet links from the week, if you want to know what I know now.
-I didn’t know this about thanksgiving. And now I do. Why We Celebrate Thanksgiving On The 4th Thursday Of November
-Uh Duh, I could have told you this. Want to live longer? Surround yourself with plants
–A Brief History of Word Art, the Decor Everyone Loves to Hate. And I really REALLY hate it.
-I have been known to sit in front of the oven and watch the bread bake. Super satisfying. Here’s 36 Blissful Seconds of Bread Rising in the%u00a0Oven
–Photos of How Families Eat In The Arctic. And that is why I don%u2019t live there, it%u2019s a lot of meat.
-This makes me happy to look at. A Multicolored Library of the World%u2019s Ochre Pigments%u00a0
–Here’s To Grown-Up Siblings And The Ties That Bind. Siblings. Even when I want to punch them in the face, I still love them.
-I guess I just don%u2019t understand. Meet the $50 Strawberries That NYC%u2019s High-End Chefs Are Fawning Over
–Homemade Christmas baking is a joy %u2013 even if it is not to your taste. Agreed. Something about baking this tie of year, it is just so, well, joyful.
-On my reading list. Good Husbandry: A Memoir by Kristin Kimball. I read her first Memoir, The Dirty life, and it was A+
And pictures from the week…
The heat is officially on in the house because well, it got kind of freezing out and also because we got some snow! So awesome and unexpected. Sure, it was only an inch and came at the exact wrong time making for a very sketchy driving situation, and also it froze all the chard in the garden I had left (I harvested it and just tossed it in the freezer for soups), but whatever. I was, and am just so happy to see it. I really do love this time of year, even if everyone else hates it.
The week started off slow. The extra hour was welcomed but also really kind of screwed with my body clock. I have been getting better throughout the week, but the first few days we changed the clock, I was waking up at like 3 am. Yes, I was going to bed at like 630, but when your tired, your tired. Anyway, besides being a little groggy, it was the usual as usual. Work stuff, getting ready for winter weather, dealing with the dealings. We had lunch with Megan, a spaghetti dinner with Judah, and I picked up the first winter farm share of the season. Lots of roots, greens, Brussels sprout, and peppers. All the best food a lady could ask for. I am also feeling like a queen with my new, permanent, gold crown in my mouth. And now I am officially sick of going to the dentist. Going to try really hard to not have to go back ever again, or at least 6 months when I am due for a clean.
Oh, and lets not forget how I busted out the new toilet brushes. Who doesn%u2019t love a fresh toilet brush? Highlight of the week. HA.
Today the mr and don%u2019t have much in the way of plans besides getting the winter tires thrown on the car and getting out of town for the afternoon for a hike. So I am going to the gym and dropping off the library books this morning, we will then deal with the car, and then off we will go, heading out to conquer a mountain. Or a small trail. I am fine with either. Just as long as we are outside.
Links from the internet for your reading and browsing enjoyment.
–Why You Should Find Time to Be Alone With Yourself. Alone time is the best. I cannot stress how important alone time for me is%u2026 I NEED IT!
-I didi%u2019t know how awesome and strong ginkgo trees were. Consider the ginkgo. These ancient trees survived the atomic bomb in Hiroshima.
-First, how is Emma Watson turning 30? Second, Yes lady. Did Emma Watson Just Coin the Next %u201cConscious Uncoupling%u201d?
-Why haven%u2019t I don%u2019t this yet? The Tangy-Sweet Pickled Fruit I Put on Absolutely%u00a0Everything
–Very Generous People Are Way Happier (and Have More Friend)
-Looking for new shoes is the worst. But I found some that are not exactly winter friendly, but maybe I can make them work? Teva%u00a0Voya Infinity Sandals. OR these appropriate footwear. I love them but jeez, I am not paying that much for a shoe.
-Give me roots, all the roots. Root, root, root for rutabaga, turnips and those other unappreciated vegetables
-This is me! %u2018It%u2019s cool to be cold%u2019: Confessions of frigid-weather fanatics
–The Cookie Sculptor. I think I need to spend more time sculpting cookies.
–Scrubbing Your House Of Bacteria Could Clear The Way For Fungus. I am a clean freak, but I don%u2019t use any chemicals whatsoever. Vinegar, water, vacuum. How that keeps the bad fungus away.
And pictures from the week.
I don%u2019t know what the hell I was just reamng about, but I woke up with Celine Dion %u201cThats the way it is%u201d stuck in my head. I am pretty sure I haven%u2019t heard that song in like 10 years so it had to have made it%u2019s way out of my deep, deep subconscious. What does it mean? And why won%u2019t it stop replaying in my awake head!
What a ear worm to have on a Sunday morning. I need to plug my headphones in and listen to something, anything. It%u2019s driving me nuts!
The past week involved our last camp of the year. We went to Little River State Park (the last place open) in the pouring rain and crazy wind and did our thing. Set up camp, hiked, made food. All drenched and loving every second of it, even the rm, who was fighting off a pretty crappy head cold. One thing that I did not love was that I was trying to dry out my soaking wet hiking boots a bit by the fire and ended up melting them. Yup, they actually melted, but lucky the mr brought extra shoes so those got me through the rest of the time. Anyway, so that was it, no more camping (due to the fact that it gets dark at 4 now and everything is closed for the season). And yes, I am sad about it. Until next year I guess, or until I convince the mr that winter camping is a good thing.
The rest of week involved me breaking and swallowing half of the second temporary crown. This time I did not bother going back for a third because my new permanent gold one goes in this week so I am just dealing for the time being. Then there was Halloween, which by hat time in the week, I was starting feel icky and sick, but still good enough for Barb to come over for dinner, watch me hand out a few handfuls of candy and walk the block in the rain. That storm was crazy with some freaky rain. The downpours were so intense at times that I though our house was going to wash away.
Not much else. I worked the studio and cut my hand open again. There was no farm share this week so I have had to go to the grocery store more then I would have liked. I cleaned the back porch off and backed away most of the summer stuff, and I found a few pairs of wool socks hiding in my closet. That was really nice. We didn%u2019t see the littles cause they were all busy being cool with their fiends and between the mr and I both feeling under the weather, we choose to not infect the masses. We thought it better to lay a little low because we are good, caring people. Ha.
Yesterday was an Ikea day. Paul and Barb both wanted to go, so go we did. Left early morning, got stuck in dumb stupid traffic, then got to Ikea just in time for everyone else in Montreal to get there too. I peed, they got hot dogs. They shopped, I shouted. I peed again, they checked out and loaded up on more hot dogs. And then home we went. Me and Barb basically sitting on top of each other because Paul bought a shelf that took up half the car but you know what, traffic did not suck, the boarder was fine, and all and all not a bad trip. Minus the smell of the hotdogs, it made me want to barf.
And then I came home, the mr ran to rescue one of our tenants, I made dinner, we went for a walk, then I went to bed. Still feeling off and was more then happy just to get underneath all the covers and sleep.
Today the mr and I are not camping, but we are going hiking, so there is that. And we plan on making soup for dinner and maybe%u2026maybe, turning the heat on tonight if we are feeling extra cold. But probably not. We might just wait til it snows.
Some links to look at from the internet.
–Is A Diet That’s Healthy For Us Also Better For The Planet? Most Of The Time, Yes. Get on board people.
-On the drive to Ikea, we got into the conversation of seltzer because it%u2019s always about seltzer. Is Seltzer Bad for You?
–This map shows how food travels from farms to your home. Some things really travel so far, it%u2019s kind of crazy. Let us all try to eat more local, yes?
–Why do people hate vegans? Why indeed.
-Keep your brain alive and healthy. 5 Daily Habits That Negatively Affect the Brain and Should Be Stopped Before the Damage Becomes Irreversible
–How Jane Fonda%u00a0Convinces Her Famous Friends to Get Arrested. I would get arrested with Jane Fonda. Hell, I Would do just about anything with Jane Fonda.
-Bulk all the way, but done right. The Problem With America%u2019s Bulk Food Bins
-Thank you Dutch science people for making the world embrace Brussel sprouts. From Culinary Dud To Stud: How Dutch Plant Breeders Built Our Brussels Sprouts Boom
-Yes please! MAKE MINE AN A-FRAME.
–I Tried the Wim Hof Method to Find Happiness Through Suffering%u00a0. I don%u2019t know, I could see this working for me. Huh.
And pictures from the week.
The idea of turning on the heat hasn%u2019t really yet occurred to me. Sure I have been a little on the chilly side, but when I am cold my mind doesn%u2019t think about turning on the house heat, it thinks I need more layers, a hot drink, and to bake a loaf of bread. That being said, after the littles came over and were complaining about how cold they were, I finally realized that yes, we don%u2019t really need to be this cold. But I still didn’t turn the heat on. (I know, I am so mean.) We have one more week until the end of the month and then maybe I will switch it on. To keep the plant alive I suppose, and so I don%u2019t turn into a popsicle too I guess.
This week started as usual, with hiking and camping. We hiked to some waterfalls that were gorgeous but the area we went to was packed with smelly (Cologne and perfume.. gross) tourist so it was a little annoying. But then we made out way up to Belvidere and set up camp outside my families cabin in the woods . That was amazing and fresh and happy. There was no going inside (locked up for the year) but the land there is the most amazing place and we just soaked up the good, hiked around some more, the mr fished, we ate, watched the sunset, had a fire, then crawled into the tent. Woke up, packed up, drove back to life and that was that.
The rest of the week was the week. It involved another trip to the dentist. Not to get my permanent crown, but to replace the temporary crown that I accidentally swallowed. Yup. So new temp crown (which already has a chip in it. No I do not eat rocks but jeez, what the heck?) until my real one goes in sometime next week. Gotta say, I am pretty sick of going to the dentist. What else? Oh, there was farm share pick up, the last summer share of the year. A little sad, but not too sad because winter share starts in a two weeks and I have a freezer fulled to the brim with food so I will survive. Oh, and the dirt pile form the mr digging under the house that was in the middle of the back yard is gone thanks to my smartly pants self. Our neighbors needed dirt for a project that they are doing around their house and instead of buying it, I had the idea that they could just take our pile, and they did! They got free dirt and we got rid of the dirt for free (we were going to rent a u Haul this week to move it all). So success was had with that and I feel all sorts of smug about it.
Any who. Friday, after spending the day loading kilns at the studio, we had the littles over for a pumpkin carving party. It tuned mostly into a throwing pumpkin seeds and guts at each other party, but it was a party involving pumpkins no less. The thing with the pumpkins that we get from the farm is that they are supper heavy and hearty and thick. Like 3 inches thick and a bitch to cut into, making it hard for the littles to actually cut. The mr and I did what we could do for the young ones but we let Barb do her own because she is old enough to almost cut a hand off. All in all the pumpkins were cut up enough and turned out great. I got most of the guts wiped up and collected the seeds to roast. Then we all lit pumpkin, walked some of the marshmallow sugar off, and the mr and I sent them to watch movies in the nook while he did whatever he did and I passed the f out. Woke up, fed them, and sent them all home. I spent the rest of my day running errands and cleaning seeds and pumpkin guts off the walls. For real. All over the house. I don%u2019t know why I still get surprised when the littles managed to do the impossible when it comes to messes. When will I learn?
And it%u2019s Sunday. And yes, we are suppose to go camping. The last hurrah of the camping season. But here is the thing. It is suppose to rain all day. So the question is..do we go anyway? I say yes but I am not so sure the mr is sold. What I am thinking is I am going to go the gym, the library, and maybe stop at the coop this morning and be home by lunch. If it is pouring, well we might rethink our plans, but a little misty rain, we can take it. Because I need this. Our last camp. I am already sad that the season is over. What I am hoping for is the weather to be wrong and that maybe we will only get a sprinkle or two and today will be the best camp ever. Wish us luck.
Weekly internet stuff.
–Hocus Pocus%u00a0Sequel. Maybe I am being skeptical, but is it going suck? Maybe it%u2019s best they just leave a good thing alone%u2026. yeah right
-What do you think about this? I am kind of intrigued to tell the truth. Anything for a tree I guess. Halloween Trees Are Having a Moment%u2014Here’s How to Pull Off the Decorating Trend at Home
–Dog People Live Longer. But Why? Dog people know why.
–What Happens to Your Body When You Take Naps Every Single Day? Naps for the win. Now I need actually start taking them more often.
-Cemeteries are always so pretty, even the ones that are tucked away, into the trees. I think I actually like those the best. Here are 7 cemeteries with views to die for.
–Science can do cool things.Artificial Leaf to Replace Petrol? Find Out How it Works!
–Brooklyn Townhouse in Pinks, Greens, and Grays. I am not usually one fore dark surroundings, but I am into this house for sure.
–Want to Reduce Your Waste? Do This First.%u00a0 Reduce. Reduce REDUCE!!!!!
–How I Got My Job: Making Custom Ceramics for Restaurants. A potters life
–Weed over booze. What Does It Mean to Be %u2018Cali Sober%u2019?
Pictures from the week
I am feeling pretty sleepy at the moment. Actually, all week I have been tired due to the fact that the mr has been snoring so loud that it wakes me up in my sleep. We both have some allergy stuff going on, but he has got it really bad and so he snores really loud. All. Night Long. And I don%u2019t sleep. It is really annoying.
Other then that, well things are just fine and dandy. HA.
The week started off with camping at Half Moon Pond State Park and oh was that place fantastic. A sweetie little pond in the middle of the woods. We got a camp site pretty much right up against the water and there were not a lot of people so it was super quite. This time of year most camping is pretty sparse as far other campers go which is just the way I like it. After setting up camp we took a great hike to another cute pond high up, went back down and did some kayaking. The mr fished, I paddled around in circles. After that we hung out for a bit and then it started to rain just pinch so we walked around until it stopped. Even the rain was lovely, especially watching it hit the water. It was just one of those times when all was feeling right and good.
And then after we ate, sang kumbaya by the fire, slept, and woke up, we made the coffee and headed back as usual.
Then life. Work, people, dinners with the littles. Picked up farm share where we are getting less and less of the sweet summer produce. I trained a person on how to load glaze kilns. Made banana bread. I also managed to spent way to much time on hold on the phone. The mr kept nice and busy spending half his time painting at one of the houses and half his time digging the hole on the back of the house which made for a slight anxious me due to all the dirt he has been trailing into the house. And best yet, I got my first PUMPKIN. Sure, it is just a little bitty pumpkin, but I got it and I will not eat it until I get a few more to strategically place around the house as edible decor. (Why not buy pumpkins that you can look at AND eat?) Plus the weather. All week, all super great. So yeah, a good hardy week.
Yesterday was Jackson%u2019s 18th birthday! (Happy Birthday buttface!) which just sounds freaking crazy. Sure he is not my kid, but I have a nephew that is now a legal adult. That just seems wrong but it is what it is and I am just tuning into a old lady. Ha. And so we partied family style with food and cake and absence birthday cards (thanks to the mr). We jokes (many to dirty to mentioned) we laughed, we ate, then we left. Early because being a Saturday night the boy (man) had his own parting to do. And I am old so I needed to go to bed.
Back to Sunday. Today we head to Gifford Woods State Park. Really excited about this one. Just last week the mr and I heard a story on VPR on how there are very few parts of the forest in VT that have any old growth (over a hundred years) left and there is old growth forest at this park. I am hoping we get to see lots and lots of big ass trees!!!! What more can you ask for? Maybe a long ass nap on the drive down there. Jeez I am tired.
Internet links from the week.
-There is hope yet. Young People Lead Millions To Protest Global Inaction On Climate Change.
–21 Comforting Dumbledore Quotes To Make You Feel Slightly Better About How Shitty Everything Is Right%u00a0Now. Thanks Dumbledore, I needed to hear this.
-There is a spider that has been living in our bathroom for a least a few months. They don%u2019t bother us so yeah, we just let them be. Why You Really Shouldn%u2019t Kill the Spiders in Your Home, According to an Entomologist
–3 Tips to Keep Apples Fresh for Much%u00a0Longer. Always a hassle. I always want to stock up on a years worth of fresh apples but know that they will not last THAT long.
-Pictures of how people store books always makes me happy. UPDATE: BOOK SMART.
–Speaking of books, I just finished this one and it was really good. The writing, the story. Just a good book.
–You can%u2019t be productive without routines and rituals. Here%u2019s why. I am all about routine and ritual, like crazy stuck on them to almost a fault. I sometimes think I need to get out of them%u2026.
-Tell me this isn%u2019t freaking cute as hell. Stop and Smell the Flowers: Dick van Duijn Captured a Squirrel%u2019s Floral Delight
–The Woman Who Convinced Me That Everything Bad Is Actually Good. Going to take a look at this book for sure.
-I want to go see this DRIED FLOWERS CAVE. –
Pictures from the week