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As a kid, my favorite holiday was Easter. Every year my parents would fill up brightly colored plastic baskets with handfuls of neon colored plastic “grass” and top it with all sorts of candy, coloring books, bubble, and sidewalk chalk. They were beautiful and amazing.%u00a0 It was like getting a basket of fun and a bunch of sugary candy to keep you going to have all that fun all day long. And the egg hunts. Plastic eggs full of candy hidden all over the house ans yard. We would all have our emptied out baskets running around full of excitement, ready to take out any sibling in our path just to be the one to get the next egg. We were ruthless and I am pretty sure every year someone would end up crying. Now, as an adult, I am not allowed to participate in the egg hunt. (but I still try to make my sibling cry)%u00a0 Nope, now I get to hide the eggs and sit back and watch the new generation of littles tripping each other and stealing eggs from one another. The carnage!

And also at Easter there is cake. Is there a rule that says you have to make carrot cake for Easter? I think there must be because it is when everyone and their moms busts this cake out. And everyone’s carrot cake it the best because they made it the right way, like with raisins or pineapple or walnuts. There are so many things that can be added to this cake that it’s a little overwhelming. So I made a carrot cake that was mainly about the carrots. Nothing added, no nuts raisins or coconut (although you could add i if you wanted) and it’s made into a pretty bundt cake, which in turn makes mine the best.

This here cake was destined for tomorrows Easter table. I made it with no nut produces cause the nephew has the deadly nut allergy. But when I went and made the date sauce, I kinda let that slip and used almond milk. Oops. So now I have a whole big carrot cake sitting on the counter with it’s destiny shattered. So sad, but I think its will survive cause the mris really into it and has already eaten a few pieces. I figure that because it’s a carrot cake, he can eat a few more. It’s almost like eating a vegetable….almost. And now I need to make a new cake to bring over or I might just stop at the store and buy some oreos on my way over tomorrow. The littles will like that.

The stuff. A bowl containing flour, salt, baking powder ans baking soda.%u00a0 Also need a few really big carrots, a bit of brown sugar, and ground up cinnamon and ginger. Coconut oil, soy milk, an orange (for it’s zest) and a little apple cider vinegar are going into this cake too.

Start by chopping up 2 of the biggest carrots and tossing the into a pot with about an inch of water. Stick the pot on the stove and cook until the carrots are nice and tender. Then blend those tender carrots up.

I had a hard time not eating all of the carrot puree, so maybe if you want, cook up a few extra carrots ans have yourself a pre-carrot cake carrot snack.

And while the carrot puree is still warm, add in the coconut oil and the sugar. Mix it until the oil is melted ans it’s one cohesive mixture.

And take that last carrot ans grate it up into the flour. Also add in the spices and the zest of the orange.

Note. I used a small holed grater so that the carrot shreds would be small and add texture to the cake but not make it too chunky. But use a normal grater..it’s all about your carrots chunk prefernce here.

Now dump the wet carrot mixture into the dry and start to mix

Adding in the soy and the vinegar to complete the batter.

And scooped that batter into a oiled bundt pan and get it into the (preheated) oven to bake.

After about an hour, the cake is ready, golden brown and smelling like any good carrot cake should. Remove from the oven and turn the cake out from the cake pan and stick on on a rack to cool. This cake is waiting for me to decide what, or if I want to frost, drizzle, or sauce it up….. I think it wants as little something.

Ok, I figured it out. Date sauce.

The stuff. Fresh medjool dates, almond milk and sea salt.

Date (pits removed) into the food processor along with the milk and a good pinch of sea salt.%u00a0 Blend until it turns into a nice smooth, fluffy sauce.

Take that sauce and spread it all over the cake. As much or as little as you want (you might have left over date sauce but its ok, you can just eat. It will last for about a week in the fridge and goes great with just about anything) Once fully sauced, sprinkle the cake with flaked sea salt.

Sliced, plated, and ready. It’s carrot cake time.

Have a great weekend, eat all your candy at once!

-C

Makes a bundt cake (but could be made into a 9×13 sheet cake)

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup brown sugar
• 1/3 coconut cup oilany oil works)
• 1 tablespoon apple cider vinegar
• 3 large carrots (makes about 2 cups carrot puree and 1/2 cup of raw grated carrot)
• 1 heaping tablespoon cinnamon
• 1 teaspoon ginger

Salted Date Caramel

• 1 cup medjool dates (pitted)
• 1 cup almond milk (or any milk you want to use)
• sea salt

Start by chopping up 2 of the biggest carrots and placing them into a pot with water about an inch of water. Stick on stove and bring to a boil then reduce to a simmer until the carrots are fork tender. When done, puree them with any means nessasary (hand blender, regular blender, food processor) Add the coconut oil and sugar to the warm carrot puree and mix until oil is melted.

Preheat oven to 350

In a large separate bowl, mix together the flour, baking soda and powder, salt, and the spices. Grate the smallest carrot in with the dry.

Take the wet carrot mixture and dump into the dry and mix, adding in the soy milk and the vinegar as you mix. Once everything is completely incorporated, pour mixture into a well oiled bundt pan and stick the cake into the preheated oven

While the cake is baking, make the date sauce. Just take the dates, remove pits if they have any and place in a food processor with a good pinch of sea salt and the almond milk. Pulse a few times, scrap down the sides, and keep blended, stopping to scrap sides if needed, until a nice thick smooth sauce is formed. If you want a thinner sauce, just add more milk til you get your desired consistency.

Now check cake. Once it’s golden brown and a tester comes out clean (between 50 minutes to an hour) remove from oven. Let cool for a few minutes in pan the then turn it over onto a wire rack to finish cooling off. Once the cake is cool, dump the date sauce all over it then sprinkle with another good few pinches of the sea salt.

And now eat it. This is a cake that needs no fork, but you can go ahead and use one if you must.

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

• 3 ears fresh corn ( about 1 1/2 cups of kernels)

• 1 1/2 cups rolled oats (gluten free if needed)

• 1/2 teaspoon baking powder

• 2-3 scallions

• 1 tablespoon flax meal

• 3 tablespoons water

• salt and pepper

• 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.

Yes you read that right. Corn. In a popsicle.

What?

No it is not weird or gross or anything. I wouldn’t do that to you. These popsicles are down right deeee-lightful. Rich and creamy and sweet. Both the creamy coconut and the toasted coconut pair perfectly with the sweet corn flavor. They truly are delicious and I think that if you give them a try, you will think so too. And really, now that it is like almost summer, who doesn’t have a little extra corn laying around. So you might as well just make a batch.

And then you will thank me for introducing you to the goodness that is a toasted coconut and corn popsicle. Heck, the mr even ate one and he (still, after I have proven him wrong on a many occasions) says he hates corn. So if a corn hater likes these, imagine what a corn lover will think. HAHA. Corn lover.

To the popsicles!

The stuff. Corn, full fat coconut milk, shredded coconut, and maple syrup.

First, remove corn from cob and place on a baking sheet. Bake in oven for 10-ish minutes until corn is cooked and all nice and sweet.

And don%u2019t forget to toast the coconut. A few minutes in the oven is all it needs.

Now to blend. Corn and coconut milk go in first to blend until nice and smooth. Then add in the maple and coconut and blend until just combined. That will leave a little coconut texture. If you want it smooth, well just blend until completely smooth. Do what feels right to you.

Thick, rich and creamy popsicle mixture.

Now pour it into the molds and stick into the freezer. You could probably stick the sticks in now or wait a little while for the mixture to set a bit, but just don%u2019t forget to get sticks in those popsicles before they completely freeze. That would suck.

Pop those lovelies out of the molds and there you go.

The anticipation is over. Eat a popsicle

-C

makes 4 average sized popsicles

• 2 ears corn (about a cup of corn kernels)

• 1 cup full fat coconut milk (the canned stuff)

• 1/4 cup shredded unsweetened coconut

• 2- 4 tablespoons maple syrup

Note. If you have left over cooked corn, just use that. You don%u2019t need to recook it so skip the cooking corn step.

Preheat oven to 400

Remove corn kernels from cob and place on a baking sheet pretty evenly. Pop into the oven for 10 minutes of so or until the corn is cooked through and nice and sweet.

Remove corn and dump it into blender and set aside to cool for a few minutes. Place the coconut onto the baking sheet and pop into the oven for 3-4 minutes to just lightly toast. When the coconut is toasted, remove from oven.

Grab the blender with the corn and pot in the coconut milk. Blend until smooth. Add in the maple (start with 2 tablespoons and work your way up to the sweetness you like) and the toasted coconut. Blend quickly just to combine for a slightly more textures popsicle or blend completely smooth if you would rather a smoother popsicle.

Pour mixture into popsicles molds and place into freezer. After the mixture sets up (about an hour) pop sticks into molds. Continue to freeze until completely frozen. Usually 4-6 hours.

And then when it is popsicle time, remove popsicles from molds and eat them.

I think that my favorite thing abut summer is probably the food. Yeah, no, definitely all the food. If it weren’t for all the delicious amazing things that grow during these summer months, I would probably hate summer. %u00a0Well, I mean, not hate it because summer is nice when it it nice, but lately it has not been so nice and so I am trying to make myself feel better by finding all the good things that I like about summer. Summer trees, summer flowers, the smell of fresh cut grass, river rocks, summer sandals, summer… well that’s what I got right now. But summer produce, that is the best and what keeps me happy when I am extremely over heated and over sunned and just want a blast of cold air accompanied by some dark clouds, a sweater and the smell of decomposing leaves. Obviously I am being a little crank butt, and I actually do usually like me some summertime, I am just over this summer. To hot, to humid, to dry. I am ready to move on.%u00a0

But back to the good parts of summer that I am not over.%u00a0The food.%u00a0The corn is flowing steadily (I am getting on average 10 pieces of corn a week from the farm. That is a lot of corn for 2 people, one of which says he doesn’t like corn), the kale is growing in super abundance in the garden, and it’s is for sure blueberry season. When we %u00a0have those three things and we toss in a avocado, as little onion, and lots of lime juice ,%u00a0BAM,%u00a0another super fantastic summertime eating time, reason that summer can be a ok. Makes %u00a0all the heat a little worth it.%u00a0

I am telling you, this is my new favorite food combination. Blueberries are magical (I think so anyway) and really add the perfect little sweetness, tartness, and texture to this salad. Crisping up the kale and corn elevates the deliciousness, and avocado always is welcome is any salad situation. This is one of those salads that you will make for yourself and then immediately want to make for someone you like because it is so good you want to share. OR you just want to make it for yourself again because you could share or you could just eat more of it yourself. It’s ok either way, you do you.%u00a0

The stuff. A cob of fresh corn. some fresh blueberries, a bunch of dinosaur kale, a lime, an avocado, a piece of a sweet onion, sea salt, pepper, and a little oil.%u00a0

First off preheat the oven then cut the corn off the cob.

Then deal with the kale. Each leaf needs just the slightest bit of oil. The easiest way to do this is to dump a little oil into your hands and grab each piece of kale and rub your oily hands all over the kale.

After the kale is oiled, chop it into chunks. First place the corn on a baking sheet then add the kale on top. Placet it into the oven to get all crispy… The kale will might get crispy before the corn, which is fine because you can remove the kale then pop the corn back into the oven for a few more minutes to keep cooking if you want. Or you might just want to call it cooked, it’s your call.%u00a0

I popped the corn back into the oven to get a little more color. I like a real crispy corn.%u00a0

Cut up some onion and avocado into chunks.%u00a0

And time to compile. Kale, onions, corn, avocado, blueberries, and lime juice. And don’t or get a sprinkle of sea salt and pepper.%u00a0

Toss it all around and be delighted.%u00a0

Just look at that salad. Who wouldn’t want to eat that?%u00a0

Heres to summer salads….The reason I can barely stand the heat!

-C

makes one salad

• 10 or so large Lacinato (Dinosaur) Kale leaves
• 1 fresh cob of corn
• %u00a01/2 of an avocado
• 1/2 cup fresh blueberries
• 1/4 of a sweet onion (about 1/4 cup diced)
• 1 lime
• teaspoon olive oil
• sea salt and pepper %u00a0

Preheat oven to 350

Cut the corn off the con and place on a lightly oiled baking sheet. Take a little oil and rub into hands then grab the kale leaves ans rub oil all over them. Once oiled, rough chop into medium sized pieces (don’t chop small, it will shrink a lot in the oven). Place chopped kale on top of corn and stick into hot oven. Bake until the kale is crispy, about 12-15 minutes.. What closely after 10 minutes to prevent burning.

Remove the kale from the baking sheet and place in a large bowl. The corn will be cooked, but if you want to make it a little crispier , just toss it back into the oven for a few minutes. %u00a0Once corn is to your liking, remove from pan and toss into two with the kale.

Small dice up some onion and dice up half of the avocado. Toss into the bowl with the kale and corn. And the blueberries, add those in. Sprinkle the whole shebang with a little sea salt and pepper and squeeze the juice of at least half of a lime all over (use the whole lie if you want) Give it all one last toss and that is it.%u00a0

Eat your new favorite salad. Think about making it for all your favorite friends and family and how impressed they will be because this is one of those impressive salads. T

I got my first few ears or corn from the farm share this week which is exciting because I wait until we get corn from the farm to eat it. I figure that we get so much from the farm that there is no freaking way I am going to buy it and plus I know that that corn was picked a few hours before I got it. If you are going to eat corn, it needs to be fresh (life lesson).

Have I told you that the mr hates corn? I am pretty sure I have. I also have a theory that he really doesn’t hate it so I just go ahead and make food with corn in it. Then he eats it, likes it, and I am all like” AHA, you like corn be-otch! I win!” (not sure what I win). But then the next time I mention we have fresh corn and how would he like it he is all like, I hate corn.%u00a0 It’s a game we keep on playing.%u00a0

So I got fresh corn, lots of tomatoes, and the kale is growing strong out back. I figured I would give the mr a break from all the zucchini for the night and make he a nice warm summer salad with the corn that he “hates”.

The mr ate it all and didn’t even mention corn so now I am thinking that he just hates the word corn and if I don’t say the word then there will be no problem. HA HA, I am a genius.

The stuff. A tomato, a ear of corn, some kale, a little balsamic vinegar, oil, and salt and pepper.

Chop the tomato and remove the corn from the cob.

Toss into an oven safe skillet with a drizzle of oil and a pinch of salt.

Now stick it into the oven

After about 10 minutes the tomato has fallen apart and the corn is all nice and tender.

While the skillet is still hot the vinegar goes in and the (chopped) kale goes in. Mix it all around until the kale wilts. And be careful, the pan is hot.

Dump it into a bowl, sprinkle with pepper, grab a fork, and you are on.

Happy eating.

-C

makes a salad for one or two small side salads

• 1 medium tasty tomato
• 1 ear of corn
• like 4-5 good sized kale leaves
• 2-3 tablespoons balsamic vinegar
• %u00a0oil of choice (i used avocado oil)
• salt and pepper

You can cook this in or on the stove. I did it in the stove because I was baking anyway

Preheat oven to 425

Remove corn from cob and chop tomato into medium sized chunks. Toss into a oven safe skillet with a drizzle of oil and a little pinch of salt. Stick in oven and cook until the corn is tender and the tomatoes have fallen apart, about 10 minutes. Remove from oven and mix in vinegar. Chop kale into mouth sized pieces and toss into hot skillet. Mix around until kale starts to wilt. And it’s done. Serve with a pinch of pepper.

What a week, what a week. I have barely had time to think, let alone cook food.%u00a0

I had the rhubarb that was in need of cooking, the corn is all over the place all super fresh, and I had me a few minutes in between running around to make some food.

%u00a0I made this (what I now realize is succotash, which is such a fantastic word for food) a few weeks back, fell in love with it so I wanted to make it again. I also wanted to see if the mr would like it this time (he didn’t so much the last time) Says he is not a corn fan. But I don’t know, I still think he loves corn and just wants to be a pain in my ass and tell me he doesn’t. I figured that this time I made it, he would finally declare his love of corn, I mean, there is butt load of rhubarb in it too. And big creamy lima beans and nice sweet onion, and tomatoes. Yes it has a lot of corn, but it has so much more.

Well, he didn’t declare his love of corn.%u00a0 He did have a big scoop on his dinner plate, ate a bite or two then, picked out all the lima beans and chunks of rhubarb then told me that corn love wasn’t going to happen. He also aid that I should stop messing with the rhubarb and just make another pie.

What a butt face.

Whatever, more for me! And if you are awesome and you like sweet corn, tart rhubarb (corn and rhubarb together is the best) ,and are in need of a great summer side for any and all of your summertime food time needs, this is a winner.%u00a0 Super fast and easy to make, eaten warm or cold, and keeps well. It screams BBQ time. (Or 10 o’clock at night, standing in front of the fridge, eaten with a big spoon) It’s good whenever.

The stuff. Rhubarb, fresh corn, and some cooked lima beans. Also need a tomato, a sweet onion, red wine vinegar, salt ans pepper, a little olive oil and water (not pictured) and a few sprigs of fresh parsley.

The onion and rhubarb gets chopped up and tossed into a big skillet with a tiny bit of olive oil and a few splashes of water and place on the stove to cook a bit.

Corn needs to come off the cob. Do it the way you like, but I find holding corn vertical in a big bowl and cutting it down works best.

Slightly soft rhubarb and onions, ready for the other stuff.

Dump the corn, the tomato (chop it up first) the lima beans(drained) and a few splashes of vinegar into the skillet. Stir it all up and keep on heat for a few more minutes until the corn is just barely cooked and all the flavors have had a few minutes to meld.

Toss in some fresh chopped up parsley and season with salt and pepper…..

Into a pretty bowl for eating now or eating later.

This big ass bowl is all for me!!!!

Have the greatest weekend!

-C

• 2 ears of corn
• 4 fat stalks rhubarb (mine where about 10 inches long)
• 2 cups cooked lima beans
• 1/2 a sweet onion
• 1 tomato
• fresh parsley
• salt and pepper
• few tablespoons red wine vinegar
• olive oil
• a few splashes of water

Chop the onion into small pieces then chop the rhubarb into smallish chunks. Toss the rhubarb and onion into a skillet with just a tiny bit of olive oil and a few splashes water. Place on the stove on medium heat and cook until the onion and rhubarb are slightly tender, but not to soft.%u00a0 If you need to, add a bit more water to the skillet to keep the stuff from browning or burning.

While the rhubarb is cooking, remove the corn from the cob and chop up the tomato into small chunks.%u00a0 Toss the corn, the tomato, the lima beans (drained) into the skillet with the rhubarb and onion. Pour in about 2-3 tablespoons of vinegar and season with salt and pepper. Mix and cook for another few minutes just until the corn get slightly cooked and all the flavors have had a few minutes to meld.

Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over

Serve right away warm or stick in the fridge and serve cold later.

I am a year round maker and consumer of soup.

With that being said, the nature of my soups change seasonally. My summertime soups are usually on the lighter side, made with the%u00a0fresh bounty of the season, and spiced more on the light and floral side, opposed to the really deep and warm spices%u00a0that I use all winter long,

This corn chowder is made just right. It had the perfect balance of hearty and creamy from the potatoes and use of pureed%u00a0onion cream, but%u00a0%u00a0still light and refreshing from the sweet fresh corn and the lemony fresh thyme. It is for sure%u00a0a great summertime soup (chowder) Even the%u00a0Mr.%u00a0was even really into it, and he claims he doesn’t like corn. (I say bullshit to that.. he eats corn all the time)

Now to chowder!

The Stuff. Some super fresh corn on the cob, a couple onions, a few chopped up potatoes and a chopped up carrot. Then we have a little oil, a lemon,%u00a0dried thyme and salt and pepper.%u00a0

To start, take an%u00a0onion, chop it up, and toss into%u00a0a large heavy pot with a little olive%u00a0oil and%u00a0a sprinkle of salt. Stick pot on stove on medium heat and cook until %u00a0onions are soft and traslutcent. When the onions are done, remove and%u00a0add to a blender or%u00a0bowl. (if using a hand blender)%u00a0Add in the juice of the lemon%u00a0and blend it all up until nice a smooth.%u00a0

You have now made a nice creamy cream that will help make the final product more, well more creamy without the use of cream (lets say cream on more time !)%u00a0.Set aside.

When the pot is empty again, add in the rest of the stuff, including the cobs of the corn, (they hold a butt load of flavor)%u00a0the dried thyme, and salt and pepper.%u00a0Place%u00a0on stove and add enough%u00a0water to completely%u00a0submerge the veggies. Keep pot on a medium heat, add a lid, and stir ever once in a while. Cook until the potatoes are nice and tender.%u00a0(when the potatoes%u00a0are done, so is everything else)

Now that everything is all cooked up, remove the cobs and stir in the onion puree.

Now with a hand blender, blend up until the chowder is thick and smooth, but still nice and chunky. (If you are working with a blender, just remove about half of the soup and blend up, then dump back in) The optimal chunkiness %u00a0is up to you , so %u00a0blend, check the chunk,%u00a0%u00a0then blend a little more if needed. If you feel that the soup is to thick, add in a little more water, or to thin, just cook down o little longer.

%u00a0Once you like the constituency,season to taste with salt and pepper and%u00a0place pot back on a simmer until you are ready to serve.%u00a0

And thats how we make%u00a0corn chowder

It tastes best serves in the daintiest of the cups, sprinkled heavily with cracked pepper, and with a side of some cracker situation (Saltines would be best, but sometime there are only triscits in the house)

Summertime is for chowder!

HAPPY Humpday Wednesday!!!

-C

Makes a pot big enough for 4-6 nice decent sized servings

• 2 fresh ears of corn
• 3 medium (tennis ball sized)%u00a0red or white potatoes
• 2 white or yellow onions
• 1 carrot
• Juice of a lemon
• 1 tablespoon olive oil
• 1 1/2 %u00a0tablespoons dried thyme
• salt and pepper

To start, peel%u00a0and dice one whole onion and toss into pot with olive oil and stick on medium heat. Cook onions until translucent and fragrant. Remove from pot and add cooked onions and the lemon juice to a blender and puree until smooth and set aside.

While you are cooking down the onions, dice up the carrot and onion, remove the corn kernels from the cob, and chop up the potatoes. Once you have removed the first batch of onions, toss in corn, onions, carrot, potatoes, and the dried thyme.%u00a0Stir around in the pot on medium heat for a few minutes just to warm up the spices. Add the cobs into the pot and fill with enough water to cover the stuff in the pot. Place back on medium heat with a lid and cook for another 20ish minutes, or until potatoes are super tender and almost falling apart.

Remove cobs from pot and add in the onion puree. Now either remove about half the soup and place in the bender and blend up til smooth, or use a hand blender and blend up chowder until you get your%u00a0desired chunkiness. If you think the chowder seems to thick, add in more water, or to thin, just cook down a little longer on the stove.

When ready to eat, ladle chowder into a cup or bowl and add lots of fresh cracked pepper.%u00a0

Serve with a cracker and a spoon to eat it with.

It seems that everywhere I turn this week, there corn. So much so that its coming out of my ears%u2026..get it.. ears! (yes I am that lame)%u00a0

Yup, its now%u00a0officially (but%u00a0unofficially) summer and that means 2 things, well 3 things. First, we eat corn. Secondly, It%u2019s hot out, and get so hot in our little tiny loft that having the oven on is like torture so I%u00a0avoid it at all costs. And lastly, I seem to always have less time(or forget) to make dinner %u00a0cause,%u00a0you know, I am%u00a0outside running%u00a0around with my head cut off.%u00a0

The solution to the last two%u2026..Quesadillas.%u00a0

I probably make the mister quesadillas at least 5 time a week. They are just so easy to make (takes about 8 minutes) are full of some kind of veggie situation and lots of cheese (which is the misters favorite food group). You can make one, for a quick lunch, or very easily make 10 to feed a few people for a easy dinner. (everyone likes a quesadilla!). And even%u00a0though I cooked these%u00a0particular ones inside, quesadillas are great made outside on the grill. They just make so much sense.%u00a0

And so it goes.

Summertime + corn = Charred corn and kale quesadillas.

The Stuff. Freshy freshy corn on the cob. A few flour tortillas, a bunch of chopped kale and some shredded cheese. (I used pepper jack)

With a sharp knife, cut the corn off the cob. I find using a deep bowl works best to catch corn, and you could even invert another little bowl inside to rest the cob for easier cutting (I skipped extra bowl.. once less dish to wash)

While you are cutting the corn, preheat a large pan on medium high heat.%u00a0

Once the pan is hot, toss the corn kernels right on into it and sprinkle with salt and pepper %u00a0Let cook for a minutes or two, then give it a stir and cook for another minute.%u00a0

After about 4 minutes the corn turns bright yellow and starts to char. %u00a0Remove pan from heat and toss in the chopped up kale.

And compile the quesadilla. Tortilla, grated cheese, corn and kale, more cheese if you please, and top with anther tortilla. %u00a0Place assembled quesadilla into the pan and place on medium heat. Cook both sides until brown and cheese is ooey gooey.

Remove from pan and cut into triangles (or any shape you want)%u00a0

Serve right away. Can be eaten on a napkin, plate, or directly off the counter.%u00a0

Not needed, but it would be nice of you to serve with a little avocado, salsa, or sour cream.%u00a0

Happy Tuesday!

-C

Makes two 8 inch quesadillas

• Four 8 inch flour tortillas (use gluten free if needed)
• 2 ears of fresh corn
• 3-4 larges kale leaves
• 1 cup* shredded pepper jack cheese (use vegan cheese if needed)

*Note. Use more cheese if you want%u00a0

Preheat a large pan %u00a0on medium high. While the pan is heating up, cut the corn from the cob. Once pan is hot, toss corn kernels into hot skillet and sprinkle with a pinch of salt and pepper. Give corn a stir after a few minutes. Once the kernels start to turn bright yellow and get a little charred, remove pan from heat. Chop up kale into little pieces and toss into pan with the corn while the pan is still hot. Mix around and let the kale wilt a bit from the residual heat.%u00a0

Ready your tortilla. Place half the cheese onto totilla, add on half of the corn and kale mixture, sprinkle with a bit more cheese and top with another tortilla. Place onto now empty pan and heat up quesadilla until brown on both sides and chesse is melty. Remove from skillet and cut into triangle. Repeat for the second quesadilla.

Serve right away with or without some guacamole, salsa, or sour cream.

plates are not required.%u00a0

%u00a0How awesome will you be when you bring the most freaking amazing tortilla chips to the party this weekend? You will be like..”what, it ain’t no thang.. I am just good like that” Yes, yes you are.

And yes, I am assuming that you will be making these awesome%u00a0chippers to share at a Super Bowl part this weekend. I say this because even as I sit here writing this (with the TV on) there has been nothing but football talk%u2026deflated balls, hot wings, half time shows and commercials. It’s almost as big as Christmas. %u00a0Got to get the decorations, the special game day food and your football jerseys. It’s crazy and all over the place. So that’s why I am assuming you are making these for the game. %u00a0But if you not going to be participating in any football parties.. by all means, make these chips for yourself anyways. Celebrate you day! Have a non football watching party. Or just make these whenever. %u00a0Jalape%u00f1o Lime chips for everyday!%u00a0

Note: You can make these chips without the jalaeno and or the lime if you need or want to. You can also stop after the first step and have some dank corn totillas for tacos ands stuff..But definitely make the chips%u2026 worth it for sure!

%u00a0 %u00a0 %u00a0

All the stuff.. Masa harina, hot water, salt, a lime and a jalape%u00f1o. Zest lime and place half the zest into a glass bowl with oil and either sit on warm oven or microwave for 30 seconds to infuse. %u00a0Puree the jalape%u00f1o with a cup of hot water and add the puree and half the zest of a lime, plus salt, to the masa harina. Mix it all up with another 1/2 cup of water or enough to make the dough resemble play dough%u2026 You can add more water or masa if you dough is to wet or dry.%u00a0

Knead dough a few times just to make sure it’s completely uniformed and divide %u00a0into 12-14 equal pieces. Place balls on a plate and cover with a wet paper towl to keep from drying out.

%u00a0I do not own a tortilla press so I used what I had%u2026 wax paper, a wooded cutting board and brunt force. I took each ball and place it between the two pieces of the waxed paper, placed the cutting board on top, and with all my might and body weight, pressed down to smoosh. %u00a0It works like a charm.

My%u00a0cast iron skillet is big enough to cook 2 -3 at a time, but doing one at a time is cool too. Preheat the skillet to medium heat. Cook each tortilla for about 2-3 minutes ( or until starting to brown) on each side. Half way there to chips!!!

With my fingers ( you can using a basting brush for sure), I rubbed a little of the lime oil all over %u00a0both sides of each tortilla. Stacked a few high, %u00a0then sliced those tortillas into triangle shapes. If you %u00a0want to go crazy, you could cut them into strips or even use a cookie cutter and do some fun shapes%u2026 but triangle are easy, classic, and practical. A good shape for dipping!

Placed all nice and cozy on a baking sheet. trying not to overlap. Into a 400 degree oven for about 20 minutes to complete the chip making process.. After about 15 minutes, check for doneness. When nice a crispy, remove from oven, squeeze %u00a0lime juice all over and sprinkle with salt. I then stuck them back in the oven for a few more minutes just to dry the lime..

After cooling down, take those chips and stick them in a bowl.%u00a0

Eat a few, but wait and save them for the party. Or better yet, make a few batches. Bring a batch, eat a batch. (Its ok, you are allowed)

Eat with some salsa, maybe some of%u00a0this guacamole, or just as they are%u2026Anyway is the right way as long as you are eating!

Have fun making these and have fun getting read for the party this weekend (Super Bowl or not!)

-C

Jalape%u00f1o Lime Tortilla Chips

Makes 12-14 tortillas.. then made into a medium bowl of tortilla chips.

Ingredients%u00a0

• 2 cups masa harina
• 1 1/2 to 1 3/4 cups hot water
• 1%u00a0teaspoon salt
• 1 lime (juice and zest)
• 1 large or 2 small jalape%u00f1os%u00a0
• 2 tablespoons olive oil
• salt

To start, zest lime and add 1/2 of the zest to bowl with the oil. Place oil on warm spot on stove to let the oil infuse the limeness.%u00a0

Take jalapeno and puree with 1 cup of hot water. In a large bowl, add puree %u00a0and remaining lime zest to the masa harina and mix, adding an additional 1/2 to 1 cup of hot water until the dough %u00a0resembles %u00a0play dough, not to soft, but not to dry and completely incorporated

Divide dough into 12-14 balls and place on a plate %u00a0under a wet paper towel to keep dough from drying out.%u00a0

One at a time, take a dough ball and place between two pieces of wax or parchment paper. Place either a plate or cutting board on top and press down as hard as you can (you could even stand on it). Remove flatten tortilla from paper and place in medium hot skillet. Cook each tortilla for 2-3 minutes on each side.

When all tortillas have been made, lightly rub lime oil on all over both sides. Stack a few on top of each other and cut into triangles. Place pieces on a baking sheets (I used 2) and bake at 400 for 15- 20 minutes or until lightly browned and crunchy. When chips are done, remove from oven, squeeze or sprinkle lime juice on chips and sprinkle with salt. Stick back into oven for another 2 or so minutes to re-crisp%u00a0from the lime juice.%u00a0

Remove and let cool completely, then dump into a bowl

Enjoy!

It%u2019s hot out and we are thirsty. Water is good, water is great, but sometimes a little somethin%u2019 somethin%u2019 is called for, for you know, being that we need to deal with it being so freaking hot out. and sticky and gross. (BLAH. This past week we have had some temperatures it had make me crankers.)

Anyway, what is more refreshing then cucumber? Not much. And so we blend up cucumber, add some mint and lime juice and stick it into a glass with ice and bubbles. What can be more refreshing then that? Plus look at how pretty it is. Bright ass green. A true summertime drink.

To the Spritzer!

The stuff. A thin skinned cucumber, a lime, a spring of mint, club soda, and if you want, a little simple syrup.

Chunk up the cucumber and into the blender it goes with the juice of the lime and a couple mint leaves.

Grab a couple glasses, add in some ice, and fill each glass half way with the cucumber juice. (mix in liquid sweetener in now if you want it.)

Top off with club soda, a mint leaf and a few slices of cucumber and you are golden cool and fancy free.

Stay cool%u2026..as a cucumber.. HAHA!

Makes 2 or 3 drinks

• 1 cucumber (thin skinned and 6-8 inches long)

• a lime

• a few mint leaves

• club soda or plain seltzer

• 1-2 teaspoons liquid sweetener (optional)

Take cucumber and place into blender along with the juice of the lime and a couple mint leaves. Blend until smooth. Grab a couple glass, fill each with ice, then fill each glasses half way with cucumber mixture. Add in any liquid sweetener if using and stir. (I recommend trying without sweetness, that is that way I like it, and then add sweetener if you need it.) Top glasses off with club soda. Garnish with sliced cucumber, lime wedges, and or mint leaves if you want.

Drink away.

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.

We made it ! FRIDAY!!! Fridays always make me think about Steve Urkel, you know, the geeky guy from the show Family Matters who’s catch phrase was “Did I do that?.  Weird, I know, but when I was a kid, Fridays meant TGIF on abc (the Tv show line up) It was something I looked forward to all week.  Get out of school, go home, have dinner (usually pizza) and spend the night in front of the Tv. And honestly, not mush has changed. We still keep Fridays the same. Work, Pizza, and Tv.. Just now its not Family Matters and Urkel, but Netflix binge watching and me making the mister a fancy ass pizza. But if Family Matters makes it to Netflix… I will for sure be watching that!

 So anyways, This particular pizza was inspired by a small batch of kohlrabi and red cabbage sauerkraut I made, plus a block of swiss cheese that I found hidden in the back if the fridge. I guess it was meant to be.  The mister was much into this concoction… like I will be making this again and maybe again after that. Its kind of like a reuben, but without the corn beef, which you could totally add if you wanted, or the mayo and ketchup dressing, which you could swap in instead of the mustard sauce.  You can even make it vegan if you use vegan cheese. Do what ever you need to do here cause hey, its your pizza to eat.

The stuff. Pizza dough, stone ground mustard, shredded swiss cheese, kraut, and caraway seeds. 

The dough is rolled out and smeared with the mustard. (The mister said I could have added more)

Cheese goes next and a good sprinkle of caraway seeds too.  Now stick that lovely into the oven.

And after 15 minutes, this is what you get… Bubbly, cheesy, crusty pizza.  

And it’s for real one of the prettiest pizzas that I ever have made.  Slice and serve…. and eat in front of the TV.

HAPPY WEEKEND!!!!

-C

Kind of a Reuben Sauerkraut and Swiss Pizza

This is the stuff you will need..adjust the amounts to you liking 

• Pizza dough (this doughor store bought)
• 1/4 cup Stone Ground Mustard
• 1 cup Cabbage and Kohlrabi Sauerkraut ( or just regular sauerkraut)
• 1 cup Swiss Cheese (Use vegan cheese to make this pizza is vegan)
• 1 teaspoon caraway seeds

Preheat oven to 450

Roll out the pizza dough to desired thickness and place on skillet or baking sheet. Smear with mustard, then layer the sauerkraut then cheese, and sprinkle with caraway seeds. Place into oven to cook for about 15 minutes. Pizza is done when dough s cooked and cheese is all nice and bubbly. 

Remove from oven, let cool for a minute, cut into slices, and 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!

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.

What are you going to be doing this weekend? Are you dressing up all crazy, taking a little or two door to door for bite sized pieces of candy, or are you maybe giving out candy? Are you going to some spectacular Halloween party, or are you thinking more tricks then treats and are planning on TP-ing the neighbors or creating some mischief around town.%u00a0

Whatever you are doing, it’s sounds like it’s going to be a blast. Just note,%u00a0if you are being mischievous %u00a0don’t be an asshole about it. Stealing candy from kids is wrong,(steal your candy from adults) and TP is cool but spray paint and things that are permanent are not. And stay away from my houses!%u00a0

Anyway, the Halloween situation %u00a0is always the same with me and the mr. We say that we need to do something fun and different every year. Maybe a party, or even just some human intreat ion. But just like every year, we give in to our inner hermits. Our Halloween night will be as followed: Lock ourselves in the house, drawing the shades,(note that we would totally give out candy, but our door is down a very narrow and dark driveway, behind a fence, and pretty much inaccessible to people) watch a movie %u00a0(thinking Donnie Darko or maybe even old reruns of Halloween Rosanne.)%u00a0eat popcorn,and go to sleep at a very reasonable hour. %u00a0And now that I say it out loud, our evening sounds like the most perfect way to spend the night. Especially because of the popcorn.

Let’s just stop and think about this popcorn a minute%u2026%u2026…

Ok, so do you get it now?. This is an epic popcorn combo.%u00a0Mustard is for everything. A slightly sweet honey mustard all drizzled on %u00a0popcorn, well that’s just craziness. And if you are like the mr., the pretzel crumble just takes it over the top. If we had made plans, I would probably have to cancel just so I can stay in an eat this popcorn.

And I have a hunch that this flavor combination will pair very well with a handful or two of some halloween candies.%u00a0

POPCORN TIME!!!!!

The stuff. A big ass bowl of air popped popcorn. %u00a0Spicy brown mustard (can use any mustard) honey (can use maple) a little olive oil and a few pretzel sticks. (can use any pretzel shape you like)

Bag the pretzels, grap something heavy (rolling pin works great) and smash the pretzels into tiny little bits.

In a little pot ) mix mustard, oil and honey together. Place on medium %u00a0heat and mix continuously until the mixture is hot and a nice liquid pourable consistency.%u00a0

Now you can do this any way you want, but my way is probably the best. Dividie popcorn in two bowls and drizzle each bowl with equal amounts of mustard sauce.

Flip one of the bowls ontop of the other and shake the crap oiut of it.(or until the popcorn is evenly coated)

And the popcorn is all nice and evenly coasted.%u00a0Now dump in the crushed pretzel and repeat the double bowl shake.

Check it out%u2026 Some fantastical popcorn

Now don’t you want to turn the lights off and snuggle on the couch with this bowl?

Share if you want, but hey, it’s just popcorn so you can taotally eat it all yourself.%u00a0

Happy Friday.. And Happy Halloween

-C

makes 10 cups (enough to share between 2 people)

• 10 ish cups of air popped popcorn
• 3 tablespoon spicy brown mustard
• 2 tablespoons honey (sub maple or agave if vegan)
• 1 tablespoon olive oil
• 3-4 pretzel rods (or whatever shape) which makes about 1/2 a cup smashed (use gluten free if needed)

Take pretzels and place them in a bag of some sort and using something heavy (like a rolling pin)%u00a0smash the pretzels until they are a smallish crumb (some big shanks are good too)

In a small sauce pot, combine the mustard, honey, oil, and mix to combine. Stick pot on stove and heat on medium until sauce is hot and liquidy. (can get the same result by using a microwave safe bowl and sticking it in a microwave at 20 second intervals until %u00a0hot)

Evenly distribute popcorn into two big bowls. Take the warmed up sauce and drizzle all over popcorn in %u00a0each bowl the, for the fun part,%u00a0flip one bowl onto the other and shake the popcorn all around to evenly coat. Remove a bowl, toss in the pretzel crumbs and pieces and place the bowl back on. Shake again.

Popcorn is ready,%u00a0now eating it!

My winter farm share is coming to an end this week. One more pick and then a three week stretch until the summer share starts%u2026 WHAT AM I GOING TO DO!!! Stock up as much as I can is what.

I have been strategic about the roots and veggies that I have chosen to bring home the past few weeks.(My farm lets you pick what you want) %u00a0I know what I can buy at the store, things like carrots and potatoes, so I have been passing those up, but the roots like beets and celeriac%u2026 I have been bringing home baskets of those and hoarding them in the fridge and basement in preparation for the laps in farm fresh food and knowing that if I want to by these at the store it s going to coast me a million dollars %u00a0a pound. (a for real million dollars)

Yup, lots of roots around here, especially celeriac root which is fantastic.%u00a0I am kind of obsessed with celeriac, with its fibrous, knobby exterior, soft but almost meaty texture inside, and a flavor that %u00a0is close to celery but so much better. %u00a0I don’t know why it has taken me so long to do a posting featuring this amazing root vegetable %u00a0(I eat it almost every day)

So here, an amazingly tasty, hearty but not heavy, celeriac recipe. %u00a0Perfect for spring and the change into summer%u2026. Mustard roasted celeriac with an fanatic split peas gravy that will have you licking you bowl clean.

%u00a0The stuff%u2026.For the split pea gravy we have a carrot, a parsnip and a large onion chopped into small chunks. %u00a0Salt, thyme, a bay leaf and of course the split peas. Then there is the celeriac root* sliced into 1/2 inch thick rounds and some plain old yellow mustard .

*Note. I don’t peel my celeriac root. I really enjoy the fibrous exterior but realize that some don’t(The mister does not like it) so peel it if you want.%u00a0

Toss the chopped parsnip, carrot, onion and the spices into a pot on medium heat and let veggies sweat a few minutes until tender. %u00a0Add in the split peas and enough water to cover everything. %u00a0Turn pot on high and bring to a boil, then cover and turn to low. Make sure to give the pot a good stir ever few minutes and add more water if needed%u00a0

While the gravy is cooking, %u00a0take the celeriac rounds and brush each side with yellow mustard, sprinkle with pepper, and place on a baking sheet. Stick into the oven to roast for about 25 minutes, flipping the rounds after about 10 minutes.

Once the peas have soften, remove the bay leaf and puree until smooth and oh so creamy. Taste and add more salt and pepper if needed. If you find that the gravy seems to thick, just add in more water until it’s the consistency that you want.%u00a0The gravy is made, the celeriac is roasted%u2026 now we are ready to eat!!%u00a0Stick the celeriac on a plate and dump good amount of that gravy right on top. Feel free to add a bed of spinach, or a grain or anything you want, because why not, and also some chopped tomatoes for a little acid and prettiness.

Serve with the fanciest knife and fork you can find. Extra yellow mustard and sriracha sauce are great condiments to have close by.

Happy Tuesday!

-C

Mustard Roasted Celeriac with Split Pea Gravy

• 2 medium celeriac roots
• 6 tablespoons mustard
• 1 large carrot
• 1 medium parsnip
• 1 large yellow onion
• 2/3 cup split peas
• 2-3 cups water%u00a0
• 1 bay leaf
• 2 teaspoons thyme or italian spice mix
• salt and pepper
• spinach (optional)
• diced tomatoes(optional)

Preheat oven to 400 degrees

Small dice the carrot, parsnip and onion and throw into a large pot. Spinkle with salt and pepper, add in the thyme and bay leaf and add a splash of water. Stick on stove on medium heat and stir. Let cook until the veggies become soft and fragrant. Now add in the split peas and 2 cups of water. Bring to a boil then cover and turn heat down to medium low. Let cook until the split peas become tender (about 25 minutes) string on occasion and adding more water if the peas are not completely summered while cooking.

Once the peas are tender, let cool for a few minutes, remove bay leaf, and either dump into a blender or blend with an immersion blender until nice and creamy. If gravy seems to thick, add in more water.%u00a0

Scrub or peel celeriac roots and slice them into 1/2 inch think rounds. Place on a baking sheet and brush mustard on both sides and spindle with pepper. Stick into oven for about 10 minutes, flip, then back into the oven for another 15 or so minutes, or unit the celeriac is tender.

When the celeriac is done remove from oven and %u00a0stick a few rounds on a bed of spinach (or not, or any kind of grain or green you like) Top with a hearty helping of the gravy and toss on some chopped up tomatoes.

Eat with at knife and fork like a fancy person.

Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do%u2026.Completely empty the fridge %u00a0and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table.%u00a0As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass. %u00a0I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now.%u00a0

Look at the is beast. I don’t call it a monster sandwich for nothing.

The stuff included in this monster veggie sandwich..

Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give %u00a0more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right. %u00a0Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.

Lucky that today is farm share pick up cause the fridge is pretty much on empty.%u00a0

Yea it’s Thursday!!!!

-C

A Monster Veggie Sandwich

Note. This is just a guide.. Feel free to use whatever veggies you fancy.%u00a0

• Either a bagel, 2 slices of bread, or a big chunk of baguette (use a gluten free bread if you want or need too)
• Hummus- Homemade or store bought
• Mustard
• Something pickled like pickles, banana peppers , jalape%u00f1os or all three%u00a0
• Lettuce, spinach or some kind of leafy green
• Tomato
• Avocado
• Onion
• Radishes
• Cucumber
• Shredded Carrots
• Shredded Beets
• Shredded Cabbage

To assemble. Ready your bread.. Toast if you want, and stick it on a plate

On either side, smear the hummus and the mustard. %u00a0

Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and %u00a0giving a little smooth to keep it together.

And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.

%u00a0 %u00a0%u00a0%u00a0I love mustard, and when I say love, I mean LOVE. I eat it on anything and everything. And not just small quaintites, I buy jumbo sized containers of the stuff because I go through it so fast. %u00a0Over the past few years I even %u00a0started taking down others with my mustard eating obsession. Sisters, brothers, even some of the littles are now mustard eating feens. %u00a0One of my little nieces is now just as bad as me. I don’t think I have seen her eat a single meal without a side of mustard. Her favorite snack, clementines and mustard, %u00a0although sometimes she skips the clementines and just goes in with her fingers. Oh so good. I think that child could possible be mine.%u00a0 And yes, it’s mostly the yellow grocery store variety of mustard being consumed, but yellow mustard is just the tip of the ice berg. There is a whole world of flavors, textures and colors when it comes to the humble mustard seed. Whole grain mustard, to me, is one of the best and easiest to adapt to any persons specific taste. You can make it plan or add in just about any spice, vinegar, even a little sweetness that you might like. One of my favorite variations of this mustard is to skip the vinegar and use picked jalape%u00f1o juice. Aah, my mouth is watering just thinking about it.

So if you are anything of a mustard connoisseur, you really must, at least once, make your own batch.(It’s so easy!) And you will love it and share it with all your friends and they will think you are a bad ass for making your own mustard and your life will just be so great. All because you are now a mustard maker. %u00a0Yes.%u00a0

Yellow mustard seeds, brown mustard seeds, apple cider vinegar and salt. The most basic ingredients.

Note- If you want, add in a pinch of any spice that you want.. Chili flakes, granulated garlic, turmeric…. And you can use the vinegar of your choice. I like apple cider because its mellow with a slight sweetness but white or sherry or any vinegar would be great. Even left over picked juice is fantastic too.

%u00a0 %u00a0%u00a0In a large jar, combine the mustard seed , twice as much vinegar and a pinch of salt. Cover and let sit for on the counter overnight until the seeds have soften and look almost like caviar.%u00a0

Now blend those seeds. You might want to add another splash or two of vinegar to help %u00a0blend and to thin out a bit. Chose how creamy or seeded you like you mustard. I like to make it creamy but seedy so I blend it half way to creamy.

Taste and add another pinch of salt if its needed and%u2026%u2026..

You have got mustard! Make sure you have a good snack ready to eat with it.. My go to is carrots. I could eat this all day long. %u00a0

Enjoy and have a great Tuesday full of mustard and stuff!

-C

Whole Grain Mustard

• 1/4 Cup Brown Mustard Seeds
• 1/4 Cup Brown Mustard Seeds
• 1 Cup Apple Cider Vinegar
• 1 Teaspoon Salt
• Optional..A pinch of %u00a0Garlic Graduals, Red Pepper Flakes, Curry Powder (Anything you want)%u00a0

Combine all ingredients into a large jar that has at least a few extras inches for the seed to expand. %u00a0Leave on counter for 8-12 hours.

Once seeds are nice and soft and have expanded, either eat as is (Mustard seed caviar) or blend the seeds to desired consistency (I like it half smooth, half seedy) Add a pinch more or salt and another splash or two of vinegar to help blend.

Refrigerate and use on anything and everytihng.

%u00a0Being that it was St. Patricks day this week and lots of folks buy up a good amount of cabbage, I figured that this is a good time to get people to try one of my most favorite of favorite meals%u2026..Beet bean and cabbage steaks. I love to play around with food, how to pair textures and colors plus tastes while trying to make whatever I am making healthy and balanced. This is one of my fav creations. And sure, %u00a0this may seem like a somewhat weird combo, maybe a little like a extremely hippy dippy vegan fake meat thing, and you might be kind of right, but screw if it doesn’t taste like A-mazing. First off, notice how freaking dang pretty this thing is. The roasted beets bring a earthy hearty flavor but also pack a huge punch of color, especially when blended together with the ever so sweet white bean, which %u00a0brings a nice mellow taste and a great serving of protein. (Beets and beans are meant for each other). Spread that %u00a0brightly colored, tasty mixture onto of a huge slab of one of my favorites, roasted cabbage with all its crunch and cabbagy flavor and you got yourself a hearty healthy meal of deliciousness. %u00a0

So maybe this might seem a little out of your normal food routine, but why not try it? Trust me%u2026.you will love it and everyone you make it for will think you are a number 1 badass too.

Cabbage, white beans, and beets. There is a lemon involved, but it didn’t make it into the picture.

Notes…. I used white beans, but I have also done this with chick peas and lentils. All are fantastic. Also, I did not peel my beets because I never do.(I do not peel anything the skin is full of goodness and I love the taste) If you don’t want to eat the skin, then peel them.%u00a0Cabbage is cut into inch thick slabs%u2026 I like to us the inter most part of a cabbage head cause I like the core. But use any cut that you want. %u00a02 beets are chopped into chunkers and both the cabbage and the beets are placed on a lightly oiled baking sheets, seasoned with salt and pepper, %u00a0and stuck into the oven for 20-25 minutes at 400 degrees.

Once the beets are tender and the cabbage is cooked to a nice withered golden pretty, take out of the oven, but leave the oven on. %u00a0Leave the cabbage on the pan but throw the beets into a blender or a big bowl if using a hand blender %u00a0with the white beans

%u00a0 %u00a0%u00a0Beans and beets get pureed together. Add the juice of 1/2 a lemon (or the whole lemon, depending on your taste) and a pinch of salt and pepper. With a big spoon or spatula, scoop equal amounts of the bean/beet mixture on top of the cabbage steaks and spread around. Sprinkle with cracked pepper and place back into oven for another 5-10 minutes. (You could totally skip the second bake, but I like my cabbage well done and crispy)

Oh ho boy%u2026 And with a good squirt of mustard to finish off%u2026%u00a0I could eat this all day, everyday%u00a0

And now I am #1

Happy Wednesday… Keep it good!

-C

Beet and Bean Cabbage Steaks%u00a0

Makes 2 Thick Cut Steaks

• 1/2 head of cabbage (green or red)
• 2 cups or 1 can of cooked white beans
• 2 medium beets
• 1 lemon
• salt and pepper
• Mustard (Optional)

Preheat Oven to 4oo degrees

Cut two 1 ish inch thick rounds of cabbage from the widest part of the head. Place on a lightly oiled baking sheet. Chop beets into chunks and toss on same baking sheet.(Peel if you want) Sprinkle everything with salt and pepper. Stick into oven for 20-25 minutes or until the beets and cabbage %u00a0are tender. Remove veggies from oven and place roasted beets into a %u00a0blender (or bowl if using a hand blender) but leave the cabbage on the baking sheet. Add the white beans, the juice of half a lemon, and salt and pepper to the beets and puree until smooth. Scoop equal amounts of the mixture to each cabbage steak, sprinkle with pepper and place back into oven for another 5-10 minutes to give the beans and beets a nice crunchy crust (You can skip this step if you don’t want to be crusty)

Remove from oven, stick on a plate and drizzle with mustard%u2026.Fork and knife are good ways to eat it, but eating it with you fingers makes less dirty dishes.

%u00a0 %u00a0%u00a0 I have never in my life seen, let alone received, a kohlrabi as big as the one I picked up from my farm share last week. It was, no joke, bigger then my head. (completely nuts) %u00a0If I didn’t know the farm and the farmers of my CSA, I would have to question whether or not it was grown in radioactive sludge%u2026(kind of like the dandelions in the Teenage Mutant Ninja Turtle movie from the 90’s)

What is a kohlrabi you ask? It’s kind of a cross between a turnip and a cabbage that is usually the size of a baseball. It can be eaten raw (I like chunks dipped in mustard) or cooked. (roasted chunks dipped in mustard) %u00a0It pairs well with sweet stuff like apples and honey, or in any savory stuff. Its one of my favorite vegetables (I say that about them all!)

So now that you know about kohlrabi (if you didn’t already) its time to get yourself some and make this soup. Because for real,%u00a0%u00a0I am not kidding when I say that this is one of the best soups that I have ever made. %u00a0You really must try it. And do it soon because hopefully in the next few weeks the soup weather will turn into fresh pea weather and we might not want soup as much (I eat soup all year long)

A gigantic kohlrabi cut in half ( I only used one of the halts) A whole yellow onion and 2 large carrots. I also added in 4 cloves or garlic

Peel the kohlrabis tough skin off and chop up into chunks. Chop the carrot, garlic and onion as well .

%u00a0 %u00a0All of those chopped veggies get thrown into a pot with two cups of water and a good sprinkle of salt and pepper. Cover and place on medium heat for about 20-25 minutes. (give a stir ever now and then) Keep cooking until the veggies are fork tender.%u00a0

Once the chunks are all cooked up,%u00a0its time for the %u00a0immersion blender. (or into a regular blender) Add in at least 3 cups of water, but more to thin out to your desired consistency and let it rip.%u00a0Stop blending once%u00a0the soup is nice and creamy. Taste and season with salt and pepper to taste. Leave on low heat to bring back to a good soup %u00a0eating temperature.

%u00a0Now the soup is done.. and you can eat it just as it is, but you should really add in the asparagus. It is just so f*ing good. Just grab a few spears, dice them nice and small, and throw into the soup pot. Let it cook for another 5 minutes and wa la..%u00a0Soup is done. Ladle into bowls and if you want a little fancy presentation, add a swirl of mustard (it’s so good) and a whole cooked asparagus spear.

And eat one of the greatest soups ever!

Happy Day Wednesday!

-C

Creamy Kohlrabi Soup with Asparagus

• 3-4 kohlrabi (or 4 cups chopped Kohlrabi)
• 2 large carrots
• 1 large onion
• 4 or more cloves of garlic
• Salt and Pepper
• 4-6 spears of Asparagus (extra if you want to garnish)
• Yellow Mustard (optional)

Peel outer layer of kohlrabis. Roughly chop the onion, carrot, kohlrabi and garlic and stick it all into large dutch oven or stock pot. Add water until veggies are half submerged . Add a good sprinkle of salt and pepper and place on burner on medium heat and cover. Check ever 5 or so minutes and give the pot a good stir. After about 25 minutes, all the veggies should be very tender and almost fall apart when stuck with a fork. With an immersion blender or regular blender, blend till smooth, adding water until soup is at your desired constancy. Return soup to medium heat. Small dice asparagus and add to pot. (I added 2 extra whole pieces and fished them put once cooked for garnish.) Keep on heat for another 5-10 minutes until asparagus is cooked.%u00a0

Scoop into bowl and squirt top with yellow mustard and top with a spear of cooked asparagus.

Eat with a spoon and lick bowl clean.

Mustard and carrots. %u00a0It’s that simple.

Yup, I eat this at least once a day. It’s that good (and easy). %u00a0Now I must admit that I don’t usually have such pretty carrots (The mister gave me this rainbow of carrots for my birthday) and I usually don’t chop the carrots oh so nicely or have a little vessel of mustard, but I figured for the sake of a picture, you would rather see this then a picture of me standing with the fridge open, chomping on a huge unpeeled carrot, squirting mustard directly in my mouth. (that’s how I usually eat most of my snacks)

Today I kept it simple with plain yellow mustard, %u00a0but I sometimes spice it up with horseradish or jalapeno mustard. Or once in a while I’ll do mustard and sprinkle on (or in my mouth) some nutritional yeast, garlic powder or even red pepper flakes for a little kick. The possibilities of mustard on carrots it endless.

You might be saying to yourself that this is crazy, but really, is it any weirder then some of the things that you eat that others find kind of strange? So maybe just try it. %u00a0I promise, you won’t be disappointed.

Happy Monday!

-C

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.

It is getting oh so much nicer out yeah? Springing and such, well kind of. Still a wee bit chillier then it should be around here but still, it is spring and I am taking it.

And with the spring, I feel the itch, the itch to spend all of my free time outside. Out doing things that are not inside because I spent the last 7 long months inside way too much. I needed to be outside as much as possible and as it gets even nicer and warmer and garden temperature-able, I am basically going to be living outside.

Bring in sesame noodles. Super fast, super easy, super duper in every way. Make a big old batch and eat now, eat later, eat hot or eat cold. Everyone loves them, they love you, etc. etc%u2026 A perfect meal to have in rotation when you know that you are not going to have or want to spend much time cooking in the kitchen because you will be outside playing in the dirt and soaking up the sun. And think about all the picnics and BBQ%u2019s to come. These suckers are fantastic to have at any outdoor eating event. They are even peanut free so you can safely bring them to potlucks and such and don%u2019t have to worry about accidentally kill a peanut allergy person. And you can make them gluten free as well if you sub in your favorite gluten free pasta. These noodles, I am telling you. They are a winner in every way.

So with out further ado, the noodles!

The stuff. Spaghetti noodles, tahini, a few cloves of garlic, some toasted sesame oil, soy sauce, red wine vinegar, honey (used whatever sweetener you like), red pepper flakes, tasted sesame seeds some cabbage, half a red onion and a carrot.

Get pasta cooking. Boil water, drop noodles in, you know the drill. Cook as long as the the noodles need cooking, just make sure to not over cook them cause soggy noodles are nasty.

Chop, shred and julienne the cabage, onion and carrot. Nice and thin.

Mince the heck out of the garlic. Or use a garlic press if you want.

Now make the sauce. Add the minced garlic, along with the soy, sesame oil, vinegar, sweetener, and chili flakes to the bowl with the tahini. Mix, mix, mix until it is all incorporated and not lumpy. And that is that.

Noodles should be done by now so strain them out.

Add the prepared veggies to a big bowl.

Add in the cooked noodles

Cover with sauce and toss all around until all the noodles are coated and delicious. Sprinkle with sesame seeds and a pinch or so more of pepper flakes.

And then it is time. Eating time.

Happy spring!

-C

serves 3-6

• 3/4 lb (3/4 of a package) of your favorite spaghetti noodles (or linguine or similar noodle)

• 2 tablespoons toasted sesame oil

• 1/4 cup soy (low sodium if you have it and gluten free tamari if needed)

• 3 tablespoons red wine vinegar

• 3 tablespoons tahini

• 2-4 teaspoons red chili flakes

• 1-2 teaspoons sweetener of choice (maple, honey, or brown sugar)

• 4-5 cloves garlic

• 1-2 tablespoons toasted sesame seeds

• about a 1/4 head of cabbage

• a carrot

• small red onion

Bring a pot of water to a boiling cook the noodles as directed on package. You want them al dente, cooked all the way, but barely. No soggy noodles. (unless you like them soggy)

In the mean time, shred the cabbage, julienne the carrot (or shred it) and slice the onion so very thinly. Place into a large bowl. Now mince garlic and place into a bowl along with the soy, sweetener, vinegar, tahini, sesame oil and a teaspoon or two (more for spicier) of chili flakes and whisk until completely incorporated. Taste and adjust if needed. Add more tahini for more body, more sweetener if needed or more hot pepper flakes for more spice.

Once noodles are cooked, drain and place into large bowl along with the shredded and julienned veggies. Pour in the sauce and toss it all around until all the noodles are covered. Sprinkle in the toasted sesame seeds and a small pinch more of the red pepper flakes.

Eat. Eat warm, room temp, or cold. They are delicious any way.

Any left overs just stick in fridge. Can be reheated or not. Also, you can make the sauce and the noodles a few day ahead of time of when you want to have the dish Just mix the sauce with the noodles when you are about to serve them%u2026 So simple!

I am one of those people that hangs out for far to long in the grocery store, mostly in the bulk section, looking al all the types of rice, and grains, and beans, and seeds, admiring the variety and colors and also wishing I was one of those people that had an extra $25 to drop on a pound of pistachios.%u00a0%u00a0(Them were some pricey pistachios fo sho.) I take my time, peruse the bins, maybe take a little taste or two, %u00a0and go for what I need. And maybe if something is on sale, get a little of that too. Things that usually make the list are spices,%u00a0oats, beans, maybe rice or quinoa, flours, and seeds. Pumpkin seeds were on sale so those were the seeds of choice and I also got some barely because when I was starting at all the grains,%u00a0it dawned on me that I don’t know many people that eat barley, or even care about it, which is a shame because it is awesome. It might not be trendy like farro or freekeh, but it is just as good, and damn if it is not a hell of a lot cheaper.%u00a0

With the barley and pumpkins seed in hand, I had the start of a salad. So I grabbed some oats, a few spices, some beans and ran away from the builk section, past the nuts before things got bad and I either a) got kicked out for eating my weight in cashews and almonds,%u00a0pretending to just need a taste, or b) paid the $25 for a pound of pistachios that I might not eat because I would need to save them for something really special because they cost $25 a pound. Then I grabbed veggies, walked around the wellness section for good measure, did another lap around the store just in case I forgot something, then finally made my way out of the store only to realize when I got home that I forgot something. (I always forget something)%u00a0

But I had all I needed for a barley salad situation so things went well. This is a fantastic salad. It’s quick and easy and tasty and good. Barley, tahini, veggies and pumpkin seeds… It’s all you need for a just right dinner, or a fantastic side to any meal. Or as a snack at anytime. Bring it to a BBQ, a graduation party, or a pot luck. it will get eaten, and if by chance you end up with a little left over, bring it on home and eat it for breakfast. It will still be just as good.%u00a0%u00a0

The stuff. Pearled barley, tahini, pumpkin seeds and garlic. And some red wine vinegar, salt and pepper, kale, a carrot, some cauliflower, a lemon, a red onion, and a cucumber. (you are not going to need the full amount of all these veggies)%u00a0

First off, cook the barley. The barley and water go into a pot, brought to a boil, then left on low %u00a0to cook until tender. Once cooked, strain away excess water

While barley is cooking (or is cooked) chop up the veggies into mouth sized pieces. I used half the cucumber, half the onion, some of the cauliflower, all the kale, and all the carrot. It’s not an exact measurement, you just want a good amount to toss into the salad.%u00a0

Barley in bowl, topped with the veggies and pumpkin seeds…. The pretty before the mix. You don’t need to add it like this, I just did it cause it looks good.

And the tahini sauce. Mince garlic and add to a jar or bowl with the juice of the lemon, vinegar, a pinch of salt and pepper and give it a really good mix.

Creamy, zippy, oh so good.%u00a0

Drizzle and toss the dressing with the barley and veggies.

And that’s that. Now you are ready for eating.%u00a0

Enjoy wherever this salad takes you.%u00a0

-C

If eaten as a meal, serves 2-3. As a side dish, serves 6-8

• 1 cup pearl barley%u00a0
• 3 cups water
• 1/4 cup tahini%u00a0
• 1 large lemon%u00a0
• 3 tablespoons red wine vinegar
• 2 cloves garlic
• salt and pepper
• 1/2 of a cucumber%u00a0
• 1 small carrot
• 2 large kale leaves
• 1/2 of a red onion
• 1 cup of cauliflower florets%u00a0
• 1/4 cup toasted pumpkin seeds

Note. The vegetable amount and type is more of a preference. You could use all cucumber and onion or add %u00a0broccoli and pepper, just make sure to have a least 3 good cups of some chopped up color.%u00a0

Place barley and water into a pot and bring to a boil. Turn heat down to low and continue to cook until barley is tender, but not mushy, which should take about 45 minutes. Once cooked, strain excess water.

While the barley is cooking, chop all the veggies into small mouth sized pieces.%u00a0%u00a0And make the tahini sauce. Mince garlic and place in a bowl or jar. Add in tahini, the juice of the lemon, and the vinegar. Mix well until smooth then season with salt and pepper to taste. %u00a0

When barley is cooked and drained, let cool for a few minutes then place in a big bowl. Add in all the veggies and the toasted pumpkin seeds, then drizzle with the tahini sauce and toss all around. Season with salt and pepper to taste..%u00a0

Now eat still warm, or later at room renature, or place in fridge for it to get cold. It can be a filling meal or a great side dish.%u00a0It’s good all ways, any way.

Another note. This salad is great for parties and BBQ’s and can be made a day or two ahead. If you do make ahead, hold off on mixing the pumpkin seeds and the tahini sauce with the rest of the salad until you are about to serve it.%u00a0

I love watermelon, I mean, who doesn’t, but i don’t often buy them for myself for one main reason. They are so freaking big and once you cut open a melon, the rest of what is not eaten needs to be refrigerated which would be fine but I have a very tiny fridge and sticking a watermelon in there takes up about half the space. And sure, I could maybe eat a whole melon all to may face in one sitting, but then I would explode. And yes, I know you can buy smaller wedges of melon at the store, but I refuse. Those wedges just seem gross and expensive and wrong to me.%u00a0 When I buy watermelon I take my chances and buy the whole thing and just eat the crap out of it until I make room for other food in the fridge.

It has been so hot out (too hot) and I really just needed a watermelon, so I bought a watermelon (the biggest one I could find because of course). I waited for a day until the fridge was near empty and cut the beast up. Half went into the fridge right away (I had just eaten the last of the greens to make room) and the other half, well only a 1/4 was eaten. I could have kept going and eaten the rest or I figured I would just make a nice tea drink with the rest. And that what I did and that’s this drink I show you here. Smooth, bright, and earthy iced green tea with fresh sweet watermelon, it’s all summertime up in you mouth. And pureeing up watermelon into a liquid definitely takes up way less space in the fridge. I am a genius.

The stuff. Some watermelon, a few green tea bags, a lime( or a lemon), a spring or two of mint, and some water.

Start off with making the tea. Hot water to tea bags, steep for 5 or so minutes then remove bags. Stick tea in fridge to cool.

Now for the watermelon. Remove the rind from the fruit , and cut it up into chunks. Toss in a few mint leaves and…..

So you have cooled tea, pureed watermelon and the juice of a lime.

Pour it all together and mix it all up.

And there you have it. Fresh watermelon green ice tea, ready for your drinking.

All you need now are glasses full of ice and little wedges of melon.

All the summertime, all the watermelon.

Hope you are all staying cool.

-C

make 6 1/2 cups

• 4 green tea bags
• 4 cups water
• 1/4 of a watermelon (about 2 1/2 cups liquid watermelon)
• 1 lime (lemon works too)
• a few sprigs of mint (optional)

Bring water to an almost boil (I let my tea pot whistle, turn it off and sit for a minute or two) and pour hot water over tea bags. Let steep for about 5 minutes, then remove bags and refrigerate tea until cold.

When the tea has cooled, take you melon, remove the rind, and puree the fruit along with the mint, with a blending device of you choice. Squeeze in the juice of the lime and give it all a good stir.

Pour tea over ice, garnish with a sprig of mint and a slice of watermelon if you want some fancy.

What a week, what a week. I have barely had time to think, let alone cook food.%u00a0

I had the rhubarb that was in need of cooking, the corn is all over the place all super fresh, and I had me a few minutes in between running around to make some food.

%u00a0I made this (what I now realize is succotash, which is such a fantastic word for food) a few weeks back, fell in love with it so I wanted to make it again. I also wanted to see if the mr would like it this time (he didn’t so much the last time) Says he is not a corn fan. But I don’t know, I still think he loves corn and just wants to be a pain in my ass and tell me he doesn’t. I figured that this time I made it, he would finally declare his love of corn, I mean, there is butt load of rhubarb in it too. And big creamy lima beans and nice sweet onion, and tomatoes. Yes it has a lot of corn, but it has so much more.

Well, he didn’t declare his love of corn.%u00a0 He did have a big scoop on his dinner plate, ate a bite or two then, picked out all the lima beans and chunks of rhubarb then told me that corn love wasn’t going to happen. He also aid that I should stop messing with the rhubarb and just make another pie.

What a butt face.

Whatever, more for me! And if you are awesome and you like sweet corn, tart rhubarb (corn and rhubarb together is the best) ,and are in need of a great summer side for any and all of your summertime food time needs, this is a winner.%u00a0 Super fast and easy to make, eaten warm or cold, and keeps well. It screams BBQ time. (Or 10 o’clock at night, standing in front of the fridge, eaten with a big spoon) It’s good whenever.

The stuff. Rhubarb, fresh corn, and some cooked lima beans. Also need a tomato, a sweet onion, red wine vinegar, salt ans pepper, a little olive oil and water (not pictured) and a few sprigs of fresh parsley.

The onion and rhubarb gets chopped up and tossed into a big skillet with a tiny bit of olive oil and a few splashes of water and place on the stove to cook a bit.

Corn needs to come off the cob. Do it the way you like, but I find holding corn vertical in a big bowl and cutting it down works best.

Slightly soft rhubarb and onions, ready for the other stuff.

Dump the corn, the tomato (chop it up first) the lima beans(drained) and a few splashes of vinegar into the skillet. Stir it all up and keep on heat for a few more minutes until the corn is just barely cooked and all the flavors have had a few minutes to meld.

Toss in some fresh chopped up parsley and season with salt and pepper…..

Into a pretty bowl for eating now or eating later.

This big ass bowl is all for me!!!!

Have the greatest weekend!

-C

• 2 ears of corn
• 4 fat stalks rhubarb (mine where about 10 inches long)
• 2 cups cooked lima beans
• 1/2 a sweet onion
• 1 tomato
• fresh parsley
• salt and pepper
• few tablespoons red wine vinegar
• olive oil
• a few splashes of water

Chop the onion into small pieces then chop the rhubarb into smallish chunks. Toss the rhubarb and onion into a skillet with just a tiny bit of olive oil and a few splashes water. Place on the stove on medium heat and cook until the onion and rhubarb are slightly tender, but not to soft.%u00a0 If you need to, add a bit more water to the skillet to keep the stuff from browning or burning.

While the rhubarb is cooking, remove the corn from the cob and chop up the tomato into small chunks.%u00a0 Toss the corn, the tomato, the lima beans (drained) into the skillet with the rhubarb and onion. Pour in about 2-3 tablespoons of vinegar and season with salt and pepper. Mix and cook for another few minutes just until the corn get slightly cooked and all the flavors have had a few minutes to meld.

Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over

Serve right away warm or stick in the fridge and serve cold later.

I know what you are thinking, you are thinking “It’s Memorial Day weekend. Unofficial start of summer. Lots of BBQ’s now I have to make a potato salad!” (it’s a law right?) and “I want a pickle, dill to be specific”. Ok, maybe you weren’t thinking that, but I was. (I often think about pickles…)

Pickles. And potato salad. It only made sense to make a pickled potato salad. So make it I did. And oh boy oh boy, there is nothing better then a rich and creamy salad consisting of potatoes other then a rich and creamy and pickle tart salad of potatoes. I hit the nail right on the head with this one. The mr and I ate the entire salad all to ourselves and way to fast. Now it is gone and I didn’t get a chance to share with anyone. But it’s ok, cause this is definitely going into the summertime potato salad rotation.

Now you are thinking “creamy dill pickle potato salad.. this girl is a genius!” and to that, I say yes. I would have to agree with you on that. (hehe)

And to all who may not be a pickle fan, or need to make 2 potato salads, (it is always good to have a variety of potato dishes at any BBQ ) try this guacamole potato salad, another favorite.

The stuff. Potatoes of course and half a sweet onion, a cup or so of navy beans in the aquafaba ( bean water), left over pickle juice, fresh dill, dried dill, garlic, olive oil ,salt and a pepper.%u00a0

Yes there is a lemon pictured, but I was actually using that to squeeze into my water so yeah, not needed in the potato salad but you should grab a lemon and a big tall glass of water and drink it. Keep yourself hydrated.

Get the potatoes going. Chop them up into small piece and place into a big pot. Cover with cold water and add in a good bit of salt. Stick the pot on the stove and boil those taters.

While potatoes are boiling, strain the aquafaba (bean water) from the beans.

And chop the onion into little pieces and stick into a big bowl along with the strained (and now rinsed) beans.%u00a0 Pour in half the pickle juice and give it a good toss then set aside and let the pickle juice do it’s thing.

Now it’s the sauce time. Blend up aquafaba, garlic,%u00a0 dried dill, a little pickle juice and pinch of salt. As your blending, pour in olive oil until the sauce becomes rich and creamy dill sauce (vegan mayo my friends)

The potatoes are boiled until fork tender and drained..

Toss the strained potatoes back into the pot and add in the bean/ onion mix and the rest of the pickle juice. Give it all a good toss and stick the pot into the fridge for about an hour until the potatoes are cool.

And now we assemble. The cooled off pickle juice infused potatoes, beans, and onions are stuck into a bowl (or just leave in the pot if you want) and slathered with the creamy dill sauce and mixed with as much fresh dill as you want and lots of freshly cracked pepper

And a pickle. If you have one, I highly, HIGHLY, recommend chopping one up and adding it… I mean it is a pickled potato salad after all.

So now you have a great,%u00a0 fantastic, knock your socks off, salad to make for any of your weekend BBQ needs.

Your welcome.

Now have a great, extra long weekend!

-C

Serve 4-6

• 5-6 red potatoes
• 1 cup pickle juice (use a good pickle juice that you like the taste of)
• A small sweet yellow onion (or half a big one)
• 1 cup navy beans
• 3-4 tablespoons aquafaba (bean water)
• 1/2 cup olive oil
• 2-3 cloves garlic
• 1 tablespoon dried dill
• a handful of fresh dill
• salt and pepper
• pickles (optional)

Chop up the potatoes into mouth little chunks ans place into a pot . Rinse them and them cover about with about an extra inch of cold water, Ad d in a a good sprnkle of salt (like a tablespoon) and stick on the stove. Bring the pot to a rapid boil then turn heat down a bit to a low boil and cook until the potatoes are fork tender.

While potatoes are boils, strain you beans away from the aquafaba, and keeping about 3-4 tablespoons of the liquid. Rinse the beans and place into a big bowl. Chop the onion into little pieces and add that in with the beans and about 1/2 of the pickle juice. Set aside

Now grab the strained bean juice, about a tablespoon of pickle juice, the garlic, and the dried dill,%u00a0 Either with a hand blender or regular blender, start blending all that together while slowly pouring in olive oil (about 1/2 a cup ) until the sauce is thick and creamy. Season with salt and pepper to taste and place in fridge to hang until you need it.

And once the potatoes are cooked, strain them then add them back to the pot along with the bean/onion mixture and the rest of the pickle juice. Toss around to coat evenly and place into the fridge to cool. After about a half hour its a good idea to give it a toss to make sure the juice is getting to all the potatoes.

Once potatoes are cooled, dump into a serving bowl. (or just keep in pot) It’s ok if there is a little remaining liquid.. it will get sucked up by the potatoes. Get the sauce from the fridge and pour it and toss it around to evenly coat all those yummy potatoes. Chop up fresh dill and toss that in too (as much fresh dill as you like.. more is better!) And lately, if you have a spare pickle or two, chop it up and add it on in (or place in a bowl on the side for people add in themselves)

I added the pickle. You should add the pickle. It is so good with the pickle

Like any potato salad, serve with your favorite foods and keep in the fridge when not being eaten.

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

• 3 ears fresh corn ( about 1 1/2 cups of kernels)

• 1 1/2 cups rolled oats (gluten free if needed)

• 1/2 teaspoon baking powder

• 2-3 scallions

• 1 tablespoon flax meal

• 3 tablespoons water

• salt and pepper

• 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.

I am sadly at my last few bags of frozen garden foods from last season. As of now I have a bag of tomatoes, a couple bags of shredded zucchini, and a bag of rhubarb. Well, had a bag of rhubarb. I think I have eaten almost all of it already. My rhubarb patch better get up and producing stalks soon. And as for the rest of the veggies that I will require. Guess I am going to be surviving mostly on roots from farm share (we are getting a lot more greens though!!!!) and probably doing a bit more grocery shopping then I care too. A few more months. I can do it.

Anyway, enough about my freezer and lack of fresh produce problems.

Here in Vermont maple season is well on it%u2019s way making it a perfect time for anything maple. And rhubarb. Yeah I am using my frozen rhubarb from last year, but any time now (after the snow melts) there will be plenty of stalks for the taking. There will be so much maple and so much fresh rhubarb which are the perfect taste combination. Exciting times! And when added to oatmeal, things just get more gooder. (I know gooder is not a word but I think it should be) Oatmeal, especially baked, is the stuff where all gooder things start.

Have you had baked oatmeal yet? It truly is fantastic. Not at all gummy and gloopy like stove topped cooked oatmeal (but I like it like that too). It still has a good bite to it while still being soft and creamy and boy oh boy is it just the bees knees. With the addition of some crunchy almond friends, well even better. Trust me. If you are a oatmeal eater, you must try it baked. Best part is that it can be eaten as breakfast but also I have been serving it to the mr for dessert with a healthy drizzle of more maple. It%u2019s that good friends. From breakfast to dessert. Everyone is happy.

To the baked oatmeal.

The stuff. Old fashion oats, cinnamon, salt, baking powder, rhubarb (fresh or frozen), REAL maple syrup, some plant milk, a few flax eggs, a bit of tahini, and some almonds.

To start. Oats, cinnamon. salt, baking powder and almonds get a quick toss together in a big bowl.

If you rhubarb is not already chopped up into inch long pieces, do that. I already did before freezing it so yea me. Once its chopped, layer almost all of it (reserve a few small needful to toss on top) into a lightly greased 9×9 inch baking dish then cover evenly with the oat mixture.

In now empty bowl mix together the milk, the flax eggs, the tahini, and the maple until evenly incorporated.

Pour the wet mixture all over the oats and let it absorb.

Once the liquid is all absorbed , top with any left over almonds and the left over rhubarb. For good looks.

Pop into a hot oven to bake.

Golden brown with crispy edges. Rhubarb and maple baked oatmeal for all your maple, oaty and rhubarbie needs.

Fresh from the oven scooped warm into bowls. Top with extra maple if thats what you should want do.

Enjoy and happy maple season!

-C

Make a 9×9 pan of oatmeal

• 2 1/2 cups old fashion oats (make sure gluten free if need be)

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 teaspoon cinnamon

• 1/3 cup maple syrup plus more for serving

• 1 tablespoon tahini or any other nut butter

• 2 flax eggs (2 tablespoons ground flax seed with 6 tablespoons warm water)

• 2 1/2 cups fresh or frozen rhubarb chopped into inch long pieces

• 1 1/2 cup plant milk (water works but it won%u2019t be as creamy)

• 1/2 cup chopped almonds (optional)

Preheat oven to 375

Lightly grease a 9×9 inch baking pan (I used metal because it makes for crisper edges but glass works too) and dump 2 cups of the rhubarb in and evenly distribute on the bottom. In a large bowl mis the oats, the baking powder, salt, and cinnamon together. Mix in chopped nuts if you are using. Evenly cover rhubarb with oat mixture. In now empty bowl mix together the milk, flax eggs, maple syrup, and tahini until evenly incorporated. Pour mixture over oats. Let the mixture sit for a few minutes until the oats have abosbed all the liquid. Toss the rest of the diced rhubarb and a few more chop nuts to the top and pop into the oven to bake.

Bake for 30-40 minutes (shorter time for a wetter oatmeal, longer for a denser crispier oatmeal)

Once baked to your likeness, remove from oven and let cool for a few minutes just so it is not super hot. Scoop into bowls and serve warm with extra maple and milk or whatever you might want to serve with it.

Left overs last great in fridge for 3-4 days or individual portions can be frozen for a month or two. Just pop into microwave for a couple minutes to warm up.

What is any good holiday season without some sort of gingerbread? Am I right, or am I right? I am right. The smell alone smacks a smile on my face. Spicy and sweet and all sorts of comforting. If smells could be objects, the smell of gingerbread would be a warm soft blanket that you can curl up next to a fire, with hot beverages and a good book. Yup, that is exactly what gingerbread smells like.

Gingerbread cookies were an option for all the gingerbread goodness but right now there is a heavy influx of people making cookies of the gingerbread variety so I figured I should do something a little different and honestly, a heck of a lot easier and faster. Plus scones are a way more expectable breakfast food then cookies (who am I kidding, cookies are a completely expectable for breakfast) and I was looking for a good breakfast treat to feed the mr this week because its his birthday week and I wanted a little something special for him for breakfast. I know, I am just so great.

Anyway, these scones fit the holiday gingerbread bill. I mixed them up, added the chocolate chips for a little extra something, then tossed them into the oven and bathed in the smell as they were baking. Pulled them from the oven, poured some coffee, and set out a delightful afternoon snack for the mr, right after he was finished laying on the freezing ground trying to fix the tire on the truck. I think he really appreciated the smell of a warm blanket. And he really enjoyed the scones too. All birthday week long.

So what are you doing this weekend? I think probably making scones. Yeah, do that.

Here we go.

The stuff. In the bowl there is flour, old fashion oats, baking soda and baking powder, and salt. Also need the spices of ginger, cinnamon, clove, and black pepper. Molasses, brown sugar, vegan butter, soy milk, and chocolate chips finish of the list.

In the bowl add in all the spices and the brownl sugar. Mix until completely combined and there are no brown sugar lumps. Drop in the cold butter and cut it in with a fork. You don%u2019t want it blended, you want the butter in little bits.

You want it to look like this. Crumbly.

Toss in the chocolate chip.

Dump the molasses into the milk and mix until combined. Doing this helps minimize the amount of mixing you do which will help make sure your scones are not tuff. So don%u2019t not do this.

Pour the molasses milk into the mixture

With a fork, lightly fold and mix batter until it just starts to come together.

Dump dough out onto a lightly flour surface and gather together with your hands.

Flatten into a big disk and cut into 8 equal wedges. Or as equal as you want to make them%u2026 you could even make a few more wedges if you want more. You do you.

Place the scones onto a baking sheet. Brush a little milk on each then sprinkle the tops with a little brown sugar and some oats.

Pop them into preheated oven and let bake.

Gold brown and ready for the world.

After letting them cool for a bit on a wire rack, stack onto a plate and feed them to your people. And yourself of course.

Chocolate chip oatmeal gingerbread scone and a cup of coffee. A perfection in all the ways.

Enjoy the weekend. It will be great, especially if you make some of these scones.

-C

Makes 8 scones

• 2 cups all purpose flour

• 1/2 cup old fashion oats plus 1/4 cup to sprinkle on top

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground ginger

• 2 teaspoon cinnamon

• 1/2 teaspoon fresh ground pepper

• 1/4 teaspoon cloves

• 1/3 cup packed light brown sugar plus 2 tablespoons more to sprinkle on top

• 2 tablespoons molasses

• 1/2 cup cold vegan butter

• 2/3 cup soy or your favorite plant milk

• 2/3 cup semi sweet chocolate chips

Preheat oven to 375

In a large bowl, whisk together the flour, oats, baking powder and soda, salt, all the spices, and the brown sugar. Make sure there are no big lumps of brown sugar in the mixture. Once dry mixture is all mixed up, cut in (do not blend in) the cold vegan butter until the mixture looks crumbly. Toss in the chocolate chips.

Grab your measure out milk and mix in the molasses until completely mixed together. Dump the mixture into the bowl of dry and lightly mix with a fork until a dough forms. Dump out the dough onto a lightly floured surface and bring it all together with your hands .Flatten dough out into a circle about and inch thick them with a knife or dough scraper, cut into 8 even sized wedges. Place scones onto a baking sheet and lightly brush a little milk onto the tops.. Mix together the extra oats and brown sugar and sprinkle on the tops. Place into preheated oven and bake for 25-28 minutes, or until nice and golden brown. Once baked, remove and place on a wire rack to cool.

Eat. Store left over scones in an airtight container at room temperature for 3-4 days. Individual scones freeze well.

One of the mr’s little brothers really likes peanut butter cookies. He is always asking me to make them for him so this past weekend, for his 24h birthday, I did just that. Peanut butter chocolate chip birthday cookies,%u00a0 Just for him. (I know, I am the best)

After rushing home the evening before to make this awesome cookies for the boy, I waited until a decent time the next day and I shot him a text.. “Happy Birthday! Where are you?, I want to bring you cookies!”. That was at noon. I get a text back around 3… “just woke up, I’ll come get them later.” (Sleeping until 3pm.. that must have been a crazy ass birthday morning!)

Well guess what. That little shit didn’t come get the cookie that I made all special like for him so now the mr has slowly been picking them off. And the mr. says that these cookies are like magic. That they are so freaking good, probably the best peanut butter cookie he has ever had.%u00a0 (he doesn’t usually say things like that about cookies so the really must be amazing)

So if you are reading this Qui.. you have a a few magic cookies left…but I can’t promise anything after tonight.%u00a0 The sister is coming over for dinner and I’ll just give them to her for dessert……….

The stuff. Rolled oats, peanut butter, brown sugar, sea salt and chocolate chips. Also a bit of baking soda, some vanilla extract and a bit of water.%u00a0 You need no flour, eggs or butter, these cookies are all about simple goodness.

Notes. Chunky or smooth peanut butter is cool here and you can use natural or skippy.. the skippy cookie will just be a bit sweeter. And the sea salt. If you don’t have sea salt, add a teaspoon of table salt to the cookie batter. The sea salt is for the tops of the cookies and you should NOT use table salt for that.

Start by sticking the oats into a food processor and blending until your oats become oat flour.

Then dump everything else in (water first), EXCEPT the chocolate chips.

And pulse until it all comes together into a yummy peanut butter cookie dough.

Dump the dough into a bowl and now mix in the chocolate chip.%u00a0 Once you do that, stop eating the dough and stick the bowl in the fridge for 10-15 minutes to slightly chill….%u00a0

After the bout in the fridge, grab your dough and scoop out like sized balls of dough and place them on baking sheet. Give each ball a smoosh (use a fork or your fingers) and sprinkle the tops with a small little pinch of sea salt (again, if you don’t have sea salt, so not use table salt… just skip this)

And into the oven they go…

Only until slightly golden brown and just starting to look almost done….. that’s when they are done (about 8 minutes)

Let the cookies cool for a minutes on the baking sheet then transfer to a wire rack to finish.

Super awesome and super duper duper good. Made with love and good intentions for a little shit… but left to be eaten by others

But really these are so easy and fast to make. I’ll probably just end up making the boy a new batch. (again, so nice)

Have a super duper day!

-C

Make about a dozen

• 1 cup old fashion oats
• 1/2 cup warm water
• 1 heaping cup peanut butter (creamy or chunky)
• 2/3 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 ish cup chocolate chips/chunks (the tiny chips work the best)
• flaked sea salt (optional)

Note. Flaked sea salt is a perfect finish for the cookie but if you don’t have it or don’t want to use it, add a teaspoon of table salt to the cookie batter but don’t sprinkle the tops with it.

Place oats in food processor ans blend until it turns into flour. Add in water, pulse, then add in the rest, EXCEPT the chocolate chip.%u00a0 Pulse until a dough forms. Dump the dough into a bowl and now mix in the chocolate chips.

Stick the dough in the fridge for about 15-20 minutes…. In the mean time, do the dishes and a little cookie dance.

Preheat oven to 350.

With a scoop or spoon. scoop out your preferred sized cookies onto a baking sheet. Give each cookie ball a little smoosh with either a fork for a pattern or just your fingers. Sprinkle each smooshed cookie with a pinch of sea salt.

Stick the cookies in oven and bake for 8-9 minutes, until just barely golden brown. Remove from oven, let cool for a minutes then remove from sheet to cool on a wire rack.

Place a cookie or two on a plate, stash the rest away (or else you will eat them all) grab a nice cold glass of some milk situation or a pipping hot cup of coffee and sit down with a good book or even a smutty magazine (no judgment here), read, eat cookies and be happy.

Enjoy!

I wanted to be in the kitchen so I asked the mr what he wanted me to make him. Anything he wanted, like a cake, or cookies, or donuts.

He asked for granola bars. (so cute)

I think the reason that he requested granola bars was that he knew I wanted to test out the golden syrup that I brought back from Ireland and I had mentioned that I was going to make myself some granola.%u00a0 (not him, me) but I went with it. And really, I was excited to bust out the golden syrup.

Now what kind of granola bars was the question, but I didn’t even ask him I just went with tahini chocolate chip. Tahini cause its amazing, chocolate chips because, just because. And the golden syrup. The bit of research that I have done on golden syrup had told me that this stuff is like glue (it really is) and that it can be used in lu of other binders that I would normally add to granola bars (like dates) It is pure can sugar that has been turned into a thick, golden syrup (hence the name) and has a more nutty, earthy flavor then just sugar, which went together quite nicely with the oats ans tahini in these bars. (next thing to try it with.. rice crispy treats!)

%u00a0So I got some kitchen time, the bars where made, the syrup was used, the mr was happy.

Win win win. WIN!

The stuff. Oats, tahini, golden syrup, cinnamon, sesame seeds, chocolate chips, and sea salt. Not a whole lot of stuff and nothing else is needed. But if you are feeling it, add some more. (cranberries, chopped dates, coconut, some nuts)

In a big bowl, combine the oats, cinnamon, sesame seed and chocolate chips.

In a separate (microwave safe) bowl or jar mix together the golden syrup and the tahini. Stick it in the microwave for 15 seconds, take it out, stir it, then another stick it in for another 15 seconds. You just want the mixture to be runny. Another way you could do this is on the stove top or, Like me, place jar in the oven and stir until loose. (I don’t have a microwave and I didn’t want to dirty a pot)

Pour the warm mixture into the oat mixture and stir until all the oats and stuff are all coated.

Dump the mixture into a parchment lined pan and press it down as hard as you can with your hands or a bottom of a glass

And optional, but really good, sprinkle the top with sea salt. (do not use table salt)

Now here is the deal. You can do one of two things. If you want a chewer granola bar, place these bars in the fridge for at least an hour until they set up and call them done. For a cruncher bar,%u00a0 stick the granola into the oven for a little bit to give them a slightly crunchier texture

I tossed my into the oven, just for like 12 minutes, just to give them a little color and a bit of crunch. (the longer you leave them in there, the harder and crunchier they become)

Pulled from the oven, chillin out and waiting to be cut.

And piled high. a stack of bars, awaiting a mouth to eat them.

What a bar. The mr is a lucky guy.

Happy day to you!

-C

makes 8 Bars

• 3 cups oats (gluten free if needed)
• 1/3 heaping cup golden syrup (can be bought at some grocery stores but can be found online as well)
• 1/3 heaping cup tahini
• teaspoon of cinnamon
• 1/2-1 cup of chocolate chips
• a few pinches of sea salt(optional)

Note. Feel free to add more mix ins if you want (nuts, coconut, dried fruit) just don’t add more then another 1/2 cup of stuff.

In a large bowl toss together the oats, cinnamon, sesame seeds and chocolate chips. In a separate microwave safe bowl (or a pot), combine the golden syrup and the tahini. Place in microwave for 15 second increments,%u00a0 stirring in between until the mixture is loose and pourable. (or heat on stove on low heat until pourable)

Add tahini mixture into oat mixture and mix until all the oats are evenly coated.%u00a0 Dump into a parchment lined, 9×9 inch baking pan and evenly press the granola down as hard as you can with either your hands or a bottom of a glass (or whatever) Sprinkle the top with sea salt.

And now you have two decide if you want a more chewy granola bar or or a slightly crunchier bar. For a chewier one,%u00a0 stick the pan into the fridge for at least an hour until they firm up. For a but more crunch,. place bars in the oven for 10-15 minutes at 350, just until they get a slight golden brown and a little bit of crunch on top.%u00a0 Remove from oven and let cool.

Once bars are ready, remove from pan, grab a knife, cut into bars (or whatever shape you want) and eat them. Store extra in an airtight container (raw ones in the fridge, baked ones are ok on the counter)

Sunday was the first, and probably the biggest Thanksgivings we are going to this week. It was my family, which consists of my mom, 8 siblings (plus a few spouses) and 9 little%u2019s. A small little house bursting at the seems with a bunch of shit heads. There was a pumpkin pie food fight, secret Santa%u2019s name picking that had to be redone 3 times (because we cant count) and much to much time devoted to sister selfies.%u00a0 It was a blast.

%u00a0And my mom always requests everyone to bring something to diner so I of course wanted to contribute a pie.%u00a0One pie, something that would appeal to as many of those crazies with dietary restrictions as possible, that was a not gross, but still not full of crap, and that people would want to eat. So I went with an apple and acorn squash pie that happen to be vegan, gluten free, and a little on the less sweet side. (Look at me trying to be all nice an accommodating)

%u00a0But guess what. My mom, well she bought 5 other freaking pies from the farm stand to supplement my pie. And yeah, when the time came for dessert my pie got a few nibbles, and I was told that it was fantastic, but they all went for the super sugary, full on butter and fat, custard pies%u2026 Dietary restrictions thrown aside. And I am ok with that because my pie got divided up between a few of the ladies and they ended up easting it for breakfast. So my pie turned out to be the day after thanksgiving breakfast pie. And that might even be better then being the night of pie cause everyone knows that left over pie eaten for breakfast is the best kind of pie!

So if you are looking for a good pie that is great the day of Thanksgiving and be good for breakfast the next day, this is the pie for you.

The stuff. Apples, an acorn squash (only going to need half), some old fashion oats, earth balance, brown sugar and a lemon. Also need a little bit of cinnamon, ginger, and salt. oh, and a bit of water.

Oats, earth balance, some sugar, a pinch of salt and a bit of cinnamon all go into a food processor to blend.%u00a0While its blending, add in a tablespoon or two of water to help all the stuff come together. %u00a0Once it starts to pull away from the sides, turn off and call it ready.%u00a0

remove about 1/2 a cup of the crumb and set aside for topping and dump the rest into a pie plate. Press into the dish until it looks like a pie crust.

Stick into the oven to pre bake.%u00a0

The crust is in the oven and the apples and the squash are not going to cut themselves up so you are going to have to do it. And personal preference here, peel the stuff or don’t (I wouldn’t usually but I know the people eating %u00a0the pie and they are peeled people) So remove all seed and stems and slice both the apple and squash intto 1/2 inch slices. Cut the squash into pieces that are similar to the apple,%u00a0

Earth balance into the skillet first then topped with all the chopped stuff, the spices and some sugar and stick it on the stove to cook down. You want to get the pan hot with a medium high heat then turn it down to a low heat, stirring and them placing a lid on the stuff until the squash and apples are slightly tender (not falling apart)%u00a0and the sugar has caramelized.

And note.. If you notice that the sugar is caralized before the squash and apples are tender, just add in a splash of water and mix around to prevent the sugar from burning.

Filling all ready to go, just add in the juice of the lemon here.

The left over crust crumble, some more earth balance, cinnamon, oats and sugar get mix together to make a little crumble to sprinkle on top.%u00a0

And now all there is left to do is to put it all togehert. Filling goes into pre-baked crust.

And gets topped with the crumble.%u00a0

Into the oven it goes (give it about 45-50 minutes to bake)

And pulled out when the top is all golden brown and smelling pretty.

Left to cool for a few minutes, then sliced into thinck pieces and shared all around!

Now thats a pie that’s meant for breakfast!

-C

Apple Acorn Squash Pie with an Oat Crust%u00a0

Makes 1 pie

The Crust%u00a0

• 3 cups %u00a0old fashion oats
• 2 tablesppon brown sugar
• 4 tabelsoons earth balance
• 1 teaspoon cinnamon
• 1-2 tablespoons water

Filling

• 1/2 %u00a0acorn squash (about 3 cups chopped)
• 4-5 %u00a0apples (any kind will do)
• 1 tablespoon cinnamon
• 1/2 teaspoon ginger
• 1 lemon
• 4 tablespoons earth balance
• 6 tablespoons brown sugar

Crumb topping

• 1/2 crumb that is set aside
• 1/2 cup old fashion oats
• 2 tablespoon earth balance
• 1 teaspoon cinnamon
• 3-5 tablespoon brown sugar (more if you like it sweeter)

Start by making the crust. This crust is going to be prebaked so preheat the oven to 375.

Stick the oats, some super soft or even melted earth balance, brown sugar, a pinch of salt and cinnamon, and a splash of water into a food processer and pulse until a fine crumbly crumb is made. Remove about 1/2 %u00a0cup of the crumb and dump the rest into a pie plate. Press into the dish evenly and once you are happy with the looks of the crust, stick it into the oven. Bake for about 20 minutes or until the crust is just starting to brown.

While crust is prebaking, peel (if you want),%u00a0core and slice apples into %u00bd inch pieces. Now grab the squash while you are at it and cut it in half, remove seeds, peel (if you want) and slice into %u00bd inch pieces (make them about the same size as the apple pieces.) Get yourself a big skillet and add in the earth balance, all the chopped up apples and squash, the spices and the sugar and stick on the stove one medium high heat. When the skillet is nice and hot, the butter all melted and the sugar is starting to melt, turn heat down to medium low, stick a lid on the pan, and cook for a few more minutes (like 7 minutes) until the squash and apples are slightly fork tender , but not falling apart. If the sugar starts to caramelizes before the stuff is tender, add in a splash or two of water to stop the sugar from burning.%u00a0Remove from heat, add in the juice of the lemon,%u00a0and set aside.

%u00a0And for the crumble. Just add all the crumble ingredients together and mix around (I used my fingers).

So crust is pre-baked, filling is precooked, and crumble is ready. So now all you need to do is put it together.

Dump the filling into the crust and then top with the crumble. Stick the pie into the oven and bake for about 45-50 minutes or until the filling is fork tender and the crumble on top is nice and golden brown.

Remove from oven and let cool for at least 5 minutes (15 minutes is even better), and serve it on up!

Chomp Chomp Chomp%u2026 The sound I make as I eat this freaking fantastic crunchy granola. You know it’s good when the person sitting next to you is annoyed by the sound of you face while eating.%u00a0 I eat a lot of crunchy stuff. And I am pretty sure I annoy the mister a lot.%u00a0

Oh well, he will live, and he eats his fair share of annoying stuff too so we can just call it even.

So granola. I love it. I make a batch every few weeks or so, and I usually make it just for me. (I almost never make things just for me) I like to keep it simple but flavorful. A tad sweet, but not really, and crunchy, without the oily fried taste. I also like a variety of sizes, some big clusters and some small pieces.%u00a0

This granola fits the bill perfectly. Made with 5 ingredients, no oil, and the perfect sweetness level. %u00a0It’s one of my favorite flavors yet. And I know I said I made it just for me, but the mister really liked it too. (I can’t help sharing)

The simplest of stuff. 1 smashed banana, a cup of pureed butternut squash, Vietnamese cinnamon*, honey, and old fashion oats. (and a dash of salt, not shown)

*Note. I only ever use Vietnamese cinnamon because once I start using it, regular old cinnamon just won’t %u00a0cut it anymore. It is a bit sweeter and a lot more spicy. If you don’t have it or don’t want to use it, use regular cinnamon and add in 1/2 a teaspoon of all spice.Toss the cinnamon and salt with the oats. Mix together the banana, squash and the sweetener and combine with the oats until full incorporated.%u00a0

Another note. Because I made this granola for me and no body else, I actually omitted the honey (I think that banana abs squash make it sweet enough) But if I was making this for lets say, the mister, or a friend, I would use add a bit. The sweetness level and sweetener of choice is up to you, but 2-3 teaspoons of honey or maple syrup is usually sweet enough for %u00a0people.

Dump the mixture on a parchment lined baking sheet and give it a little pat, you know, to settle all the bit and pieces together, all cozy and evenly spread out. Now stick into a preheated oven and after about 20 minutes, take out of oven and give the granola a toss, breaking apart any super big chunks or overly wet pieces. Put back into oven for another 20 minutes. (I like my granola super crispy crunchy so I cook it a little longer, like 30 more minutes)And when you are happy with the crunchiness of you granola, remove from oven and let cool, trying not to eat all of it while it sit’s on the counter looking all pretty and smelling like happiness.%u00a0

Grab a bowl, stick the rest into a jar with a lid, hide it from others, and chomp chomp chomp away!

-C

Banana Butternut Granola

• 3 cups old fashion oats (use gluten free oats if needed)
• 1 ripe banana, mashed%u00a0
• 1 cup butternut squash puree (can use canned)
• 2 tablespoons Vietnamese cinnamon (or 2 tablespoons regular cinnamon and 1/2 teaspoon of allspice)
• 1-3 tablespoon honey or sweetener of choice (use greater amount for sweeter)
• dash of salt

Preheat oven to 375

In a large bowl, mix together oats, cinnamon and salt. Mix the mashed banana, squash, and sweetener of choice together and combine with the oats. If the mixture%u00a0seems really dry, add in a very small splash of water to loosen just enough to mix.

Dump mixture onto a parchment lined baking sheet and evenly disperse the mixture. Give it a kind of smoosh to compact the oats and to make sure all its all the same thickness on the pan.

Stick into oven for 20 minutes. Remove and give granola a little toss, maybe breaking apart any really big chunks (unless you like really big chunks) and put back into oven for another 20 minutes. (30 for a crunchier granola) Remove from oven and let cool on %u00a0baking sheet before storing in an air%u00a0tight container. If you find that it is not as crunchy as you would like or is a few days old and lost some of its crunchiness, just stick it back into the oven for a few minutes to re crunch.

Eat as is, as a cold cereal, %u00a0dip in peanut butter, add to popcorn or whatever way you want to eat it. No utensil required.

It hasn’t stopped snowing, the temperature is dropping fast (it’s getting to the point the dog doesn’t even want to be outside) and the mister is busy hand shoveling three long driveways. So I figured that in between all the laundry folding, plant watering , and all around sitting on my butt %u00a0that I am doing %u00a0INSIDE, that %u00a0I would be so super nice and crank the stove up and make my love some cookies.I love making cookies, especially when I have chores to do. I think part of it is that cookies are baked in batches which breaks up the chores and gives a sort of rhythm to things. Plus everything is nice when the house smells like cookies. %u00a0I was going to make chocolate chocolate chocolate cookies, but realized that I didn’t have cocoa powder, so I went with fresh cranberries (I just scored a pound of organic cranberries for 89 cents!) coconut flakes and chocolate chips. Plus I wanted to make them oatmeal because the mister likes oatmeal and oatmeal makes the cookies a little more hardy. (We need hardy when the temperature dips below zero)The verdict%u2026.. chewy, soft, slightly sweet oatmeal, bittersweet chocolate, nutty floral coconut, and the zing and pop of the fresh cranberries. He told me to hide them%u2026 hide so he will stop eating them%u2026.. because they be amazing!

The base of this cookie%u2026.We are using regular old fashion oats and flour. %u00a0Salt, baking soda and baking powder. %u00a0Vanilla, chia seeds in hot water, coconut oil %u00a0white and brown sugar%u2026. You know, all the cookie stuff.%u00a0 Then all the goodness.. Chocolate chips, coconut flakes, and fresh cranberries. Goodness.Oh yeah, and they are vegan%u2026if that matters to you.Warm%u00a0the coconut oil and mix with the white and brown sugars. Then add the chia seeds soaked in hot water. %u00a0Stir until nice and silky smooth.In goes some more stuff.%u00a0%u00a0I just dumped all the dry right on in that bowl and mixed it up nice and nice.Chopped the fresh cranberries into chunks%u2026 One at a time%u2026%u2026Just kidding, I actually laid a cutting board on top of the cranberries, applied a little pressure and sliced through the cranberries.. Does that make sense? I hope so, because its is much easier and faster and the cranberries don’t all roll away.The chopped cranberries, coconut flakes and the chocolate chips go in to be mix all up.%u00a0I used my hands to form the balls and gave%u00a0each mound a little smoosh, but not completely flat. %u00a0Then into a preheated 375 degree oven for about 13-15 minutes or until a nice golden brown.A cup of hot coffee and a plate of warm cookies%u2026 I am the nicest, right! (After his nice cookie rest I proceeded %u00a0to do a little nagging, so the day evened out)So today is probably a great day for everyone to make cookies. It’s freezing out, %u00a0its saturday and well, just cause. You might even be looking for a great recipe to make for that big party your going to.You should make these cookies.%u00a0Have a Fantastic Weekend!!!-C

Oatmeal Fresh Cranberry Coconut Chocolate Chip Coookies

Ingredients

• 1 cup old fashion oats
• 1 1/4cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup coconut oil
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 1 tablespoon chia
• %u00a04-6 tablespoons hot water
• 1/2 cup chocolate chips
• 1/2 cup fresh chopped cranberries
• 1/2 cup coconut flakes

Preheat oven to 375To start, take the chia seed and soak them in the 4 tablespoon hot water for a few minutes. Then in a large bowl, mix together the white and brown sugar with warmed coconut oil. Add in the gelled chia seeds and vanilla and stir until silky and combined. (the warm chia seeds will help everything mix together nicely)%u00a0Now mix in all the dry. I start with the oats, dump on flour, toss in the baking powder and soda and salt. Mix until fully combines. If the dough seems to dry, add in another tablespoon or two of hot water.%u00a0Chop the fresh cranberries into halves or smaller and dump them, the coconut and chocolate chips into the bowl of dough and mix.Using a scoop, spoons, or your hands, make little balls and place on a cookie sheet, giving each ball a little smoosh. Into the oven for 13-15 minutes or until golden brown.Remove and cool on rack.Eat a few and hide the rest for later.

     I have never in my life seen, let alone received, a kohlrabi as big as the one I picked up from my farm share last week. It was, no joke, bigger then my head. (completely nuts)  If I didn’t know the farm and the farmers of my CSA, I would have to question whether or not it was grown in radioactive sludge…(kind of like the dandelions in the Teenage Mutant Ninja Turtle movie from the 90’s)

What is a kohlrabi you ask? It’s kind of a cross between a turnip and a cabbage that is usually the size of a baseball. It can be eaten raw (I like chunks dipped in mustard) or cooked. (roasted chunks dipped in mustard)  It pairs well with sweet stuff like apples and honey, or in any savory stuff. Its one of my favorite vegetables (I say that about them all!)

So now that you know about kohlrabi (if you didn’t already) its time to get yourself some and make this soup. Because for real,  I am not kidding when I say that this is one of the best soups that I have ever made.  You really must try it. And do it soon because hopefully in the next few weeks the soup weather will turn into fresh pea weather and we might not want soup as much (I eat soup all year long)

A gigantic kohlrabi cut in half ( I only used one of the halts) A whole yellow onion and 2 large carrots. I also added in 4 cloves or garlic

Peel the kohlrabis tough skin off and chop up into chunks. Chop the carrot, garlic and onion as well .

   All of those chopped veggies get thrown into a pot with two cups of water and a good sprinkle of salt and pepper. Cover and place on medium heat for about 20-25 minutes. (give a stir ever now and then) Keep cooking until the veggies are fork tender. 

Once the chunks are all cooked up, its time for the  immersion blender. (or into a regular blender) Add in at least 3 cups of water, but more to thin out to your desired consistency and let it rip. Stop blending once the soup is nice and creamy. Taste and season with salt and pepper to taste. Leave on low heat to bring back to a good soup  eating temperature.

 Now the soup is done.. and you can eat it just as it is, but you should really add in the asparagus. It is just so f*ing good. Just grab a few spears, dice them nice and small, and throw into the soup pot. Let it cook for another 5 minutes and wa la.. Soup is done. Ladle into bowls and if you want a little fancy presentation, add a swirl of mustard (it’s so good) and a whole cooked asparagus spear.

And eat one of the greatest soups ever!

Happy Day Wednesday!

-C

Creamy Kohlrabi Soup with Asparagus

• 3-4 kohlrabi (or 4 cups chopped Kohlrabi)
• 2 large carrots
• 1 large onion
• 4 or more cloves of garlic
• Salt and Pepper
• 4-6 spears of Asparagus (extra if you want to garnish)
• Yellow Mustard (optional)

Peel outer layer of kohlrabis. Roughly chop the onion, carrot, kohlrabi and garlic and stick it all into large dutch oven or stock pot. Add water until veggies are half submerged . Add a good sprinkle of salt and pepper and place on burner on medium heat and cover. Check ever 5 or so minutes and give the pot a good stir. After about 25 minutes, all the veggies should be very tender and almost fall apart when stuck with a fork. With an immersion blender or regular blender, blend till smooth, adding water until soup is at your desired constancy. Return soup to medium heat. Small dice asparagus and add to pot. (I added 2 extra whole pieces and fished them put once cooked for garnish.) Keep on heat for another 5-10 minutes until asparagus is cooked. 

Scoop into bowl and squirt top with yellow mustard and top with a spear of cooked asparagus.

Eat with a spoon and lick bowl clean.

You ever have one of those days where its  9 am and your ready to call it a day? . Yesterday was one of those day for me. Its spring vacation around here (more like an  arctic vacation) and I had volunteered my day to babysitting/ hanging out with 2 of my nephews, ages 11 and 13. (I know, I am the greatest sister). I had all of these great ideas and plans of things to do, but when it came down to it, they wanted to do nothing but play video games and not really listen to anything I said. I basically had to drag them outside to go for a walk we me and that’s all I could get them to do  My great little nephews, I love them so much, but yesterday they had their minds set on being little monsters.

I needed a drink. And I needed lunch. And so I was inspired to make this bloody mary tomato soup. Its got all the essentials to a great drink, the tomato, the spice, the zingy flavors, but warm and thick to eat as soup which was a perfect lift for a freezing cold dragging day. And no, I didn’t add the vodka to it because that would be irresponsible of me.  I am not about to serve up lunch soup to a couple  young boys with alcohol in it. I am not a dumb ass…Save the vodka for when the kids go home!

 What we have going here…… Chopped up onion, celery, and carrot in a pot. Stick that pot on the stove for a few minutes on medium heat to start the cooking process.  While that happening get the other stuff ready.  A big can of diced tomatoes, hot sauce, worcestershire sauce*,  prepared horseradish*, celery salt, garlic powder, salt and pepper And last but not least a good squirt of yellow mustard. Now add it all to the pot and bring to a boil. Turn down to low and stick a lid on it.

*I used  the horseradish that is made with only horseradish and vinegar…..You can use the other stuff that contains sugars and milk, but I don’t know how tastes. And the worcestershire sauce I used did not contain fish but be aware that a lot of the popular brands do, so if you care, check labels!

After about 20 minutes the veggies should be soft and the flavors should all have melded together. Taste  soup as it is cooking and add any more spice that you want.

Now in goes the emulsifying stick of fun! (Or dump in a blender) Blend blend blend!  

I stopped when I got to a smooth consistency with the littlest bit of texture.

And now the soup is now ready for the bowls!

And there it is…served with a stock of celery and a wedge of lemon (I forgot to add them to the pictures!)  A bloody Mary to take the edge off any drag of a cold weather day. And best part..   left over soup is great served chilled with a shot of vodka to loosen this Mary up!

Have a Happy Day!

-C

Bloody Mary Tomato Soup

The Stuff

Side note…The spicier ingredients…hot sauce, horseradish, and worcestershire sauce are pretty flexible. My advice is to start with the lesser amounts of the ingredient and work your way up until you get to your happy soup place.

• 32 oz can of crushed or diced tomatoes
• 2 medium carrots
• 1 small onion
• 2 stalks or celery plus more for garnish
• 1-2 teaspoons horseradish
• 1-2 teaspoons worcestershire sauce
• 1-2 teaspoons hot sauce or  ground cayenne pepper
• 1 tablespoon yellow mustard 
• A lemon cut into wedges (To squeeze on as a garnish)
• 2 teaspoons celery salt
• 1 teaspoon garlic powder
• Salt and cracked pepper to taste

Dice up carrots, onion and celery and place in a large pot and cook on medium heat for about 5 minutes. Once the  veggies are slightly soft, add in the rest of the ingredients plus one tomato can  worth of water. Bring to boil, cover and turn heat down to low. Cook for another 15-20 minutes or until all the veggies are super soft and the flavor have all developed.  Add salt and pepper, taste and add any additional spicier spices that you want.

When happy with taste, either  in a blender or with a hand emulsifier, blend soup until smooth (or to your desired constancy) Soup is now ready to serve.

Ladle or pour into bowls  and serve with a stalk of celery and maybe a wedge of lemon. Crackers or croutons are welcome too.

Eat with a Spoon

Soup left overs are great refrigerated and served cold. Add a splash of vodka to make it fun.

Happy Friday!

A simple post for the simplest of soups. Minimal ingredients, no fuss, fast to make but can be left all day to simmer……. And oh so very very good. 

This has been one of my go to soups this winter. Warming, hardy, comforting….every kind of soft cozy feeling that I need when I can’t leave my house because it’s so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That’s the my plan for the weekend) But it’s also good for any type of weekend activities you might have… it’t kind of the perfect soup.

The Stuff. A medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water. 

Note.. I didn’t add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup. 

    The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve. 

When the soup is simmering, thinly slice the shallots and toss into a pan. Sauté until soft and fragrant. 

 Finish off with a drizzle of balsamic vinegar and top with the  sautéed shallots.

Soup and a spoon. So simple, so good.

Have a great weekend…..Try and stay warm!

-C

Butternut Broccoli Soup

The Stuff 

• 1 medium butternut squash 
• 1 pound of broccoli (crown and stem and can use frozen)
• 4 shallots
• Balsamic Vinegar
• salt and pepper

Split squash in half, remove seeds, and dice into chunks.  Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or  until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve. 

When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant.  

To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with sautéed shallot.

Eat with a spoon

     Before we get to the fries, I just want to mention that  yesterday was one of those fantastic winter days that reminds me why I love living in Vermont.  Pretty white snow everywhere, the sun was out, and 20 degrees without a gust of wind. The trash dog an I were even able to go for a little hike.  It was so nice and soooo sooo needed!  Anyways, the other day as me, my sister and the mister where putting together  one more piece of Ikea furniture, (I am the master at Ikea assembling!)  a little runs into the room and presents the mister with a Dominos pizza. Yup, a whole pizza just for him. Why you might ask? Well I guess my sister was  delivered the wrong pizza and the place didn’t want it back and she didn’t want it, so she gave it to him.

A whole pizza to himself. I didn’t mind too much..he was just going to be eating it for lunch and dinner until it was out of the fridge. But for dinner I did want him to eat something of the vegetable matter that didn’t come out of a box. I was going to make him a big salad, but then realized that would mean sharing the last of the greens that I had for MY dinner and I was not about to do that, so I made him parsnip and carrot fries instead. No biggy, just some slicing, a little tossing and a bit of time in the old oven. And I figured I might as well make a nice sauce for those fries because I be so very nice.

The biggest problem that I ran into when I made these fries was that I didn’t make enough, so you should probably make twice as many as you think you will eat. If you end up not eating them all (which you probably will), well then you now have a great start for a soup or a nice addition to a salad. Either way, you will eat them because they are amazing and addicting… and as healthy as can be!

The carrots and the parsnips are all sliced up into big matchsticks and ready to be baked to crispy browned perfection.  I added the oil to the pan to toss the fries in and then sprinkled with a fair amount of salt and pepper.  If you don’t have and or want to use a cast iron pan, a baking sheet works just the same.

   Oh saucy sauce stuff. Tomato puree, sriracha, and yellow mustard. Add a little bit of honey to lighten it up (can use brown sugar if keeping it vegan), a splash of apple cider vinegar and a couple minced cloves of garlic. Topped off with the smokey delightful spice of cumin. I cold eat this on everything…and I kind of did. 

All mixed up in an oven safe dish, I stuck it into the oven for a about 8 minutes until it got a little bubbly, just to let all the flavors fuse together…

Fries are done, Sauce is ready. Served in super cute tea cups.(from now on I want to serve everything in tea cups.) A perfect side dish, snack, or even a light meal.  It lead the mister to ask the question…What pizza? 

Happy Day!

-C

Parsnip and Carrot Fries with Smokey Sriracha Sauce

The Stuff

For the Fries

• 2 large parsnips
• 2 large carrot
• salt and pepper
• 1 tablespoon oil

For the Sauce

• 1 tablespoon Sriracha
• 1 tablespoon mustard
• 2 tablespoon tomato puree (or 1 tablespoon tomato paste and 1 tablespoon water)
• 2 cloves or garlic
• 1 teaspoon honey or brown sugar
• 1 teaspoon cumin
• a splash of apple cider vinegar
• a pinch of salt

Preheat oven to 425.

Wash and trim carrots and parsnips and cut into large matchsticks (any shape is good, just make them all uniform) Toss with oil and sprinkle with salt and pepper. Place on cast iron pan or baking sheet and stick in oven for 30 or so minutes, and rotating after about 20. The fries are done when  crispy and brown.

For the sauce. Mince garlic and add to all the sauce ingredients in an oven safe bowl. stick into oven for about 8 minutes until slightly bubbly and hot.

Dip fries in sauce

     WOO WHOA!! MARDI GRAS! I wish I was down in New Orleans today celebrating… and soaking up some warmth and sunshine, catching beads, maybe even  taking my shirt off(?!!?) 

No, I keep my shirt on today because I am not like that, and also, I would die of hypothermia. Today I wear a shirt, underneath 5 other shirts ad sweaters.  Because today is just another day of -20 below here in Vermont. 

To keep me from going completely crazy, I am thinking of warm weather and I am thinking of New Orleans (love that place!) and the humongo celebration that’s been going on there for the past week. Everyone partying out in the streets. Big floats and beads all around. I might be feeling a little jealous, (more of the weather then the partying) but thats ok, I have TV to watch and a warm comforter to wrap myself up in. And maybe I should have done a post of fried donuts or of some type of alcohol party drink to celebrate the day, but I really just wanted to make something warm and spicy, so I went with some dank cajun beans. And also I wanted to sing…. “Beans Beans the musical fruit, the more you eat the more you toot!!” hehe

But for real, these beans  are sooooo f-ing tasty and super versatile. You can serve the spicy beans with the rice or just eat just the beans. You could do the beans and  add to a bed of kale (me) or add cheese, guacamole and a few  corn tortillas to the mix (the mister).  Simple to make, super tasty and full of flavor!  And pretty freaking heathy to boot! This dish gets an A+!

This dish is so full of flavor but so simple to make. We start with presoaked black beans drained and rinsed. Cajun seasoning (which is basically 1 part onion powder, thyme, oregano,  and 2 parts paprika, garlic powder, cayenne power, and salt and pepper) Sliced onion and jalapeno, and a few tablespoons of tomato paste. Oh, and the rice.

     Beans are in a pot filled with water unit beans are completely sumerged. Add in the onion, jalapeño, tomato paste and cajun seasoning. Bring to a boil then cover with a lid and simmer for about 45 minutes…..  After about a half hour, start up the rice. Water in pot with rice, bring to a boil, cover and simmer for 15-20 minutes. 

The rice is done and fluffed with at fork. The beans are cooked with just the tiniest bit of bite, bathing in a thick spicy tomatoey sauce. The chunks of onion and jalapeño have broken down and are hiding in every bite…. Oh so good!

 Now get ready for the bowl!!! Bringing a little spice and  nice to this crazy cold winter day or any fun festivities you may have planned.  

Have a Fantastic Day.. Stay Warm or if you already are.. lucky you!

-C

Cajun Black Beans and Rice

Ingredients

• 1 1/2 cups dried black beans* soaked for at least 4 hours or overnight..Rinse and strained
• 2 tablespoons tomato paste
• 2 tablespoons Cajun seasoning
• salt and pepper
• 1 Jalapeño
• 1 small yellow onion
• 1 tomato (I used a large roma)
• 1 1/2 cup of dried rice plus 3 cups water

*If you want to use canned beans, go for it…Just sub in 2 cans rinsed and strained black beans and only add a cup of water to the beans. Pre sauté the onion and the jalapeño before adding to the beans and only simmer the beans for about 15 minutes. 

Place you soaked beans into a pot and fill with water until the beans are completely summered.  Slice the jalapeño and onion and add to the pot along with the  tomato paste and the cajun seasoning.  Bring to a boil then place a lid on it and turn heat down to low. Let simmer for about 45 minutes or until the beans are completely cooked.

When the beans are about half way done, add rice to water and bring to a boil. Once boiling, place a lid on pot and turn heat down to simmer and cook for about 15 minutes or  until all water is absorbed and rice is tender. Fluff with a fork.

To sever. place a scoop of two of rice to a bowl and top with a scoop of two of beans.… Top with diced tomatoes and scallions… (The mister added shredded pepper jack to his and thought it was excellent)

Eat with a fork or spoon.

CHILI MONDAY!Well it is, but I am talking about making some super duper, yes I’ll have seconds, tummy filling, bone warming, pumpkin chili.. And heathy oh so healthy to boot. Reals, it’s the best.

This pumpkin chili recipe had evolved over the years. The first time I made pumpkin chili was for my very first dinner party that I  threw back in college.  Instead of cutting the pumpkin and adding it into the chili, I chopped the little pumpkins in half, roasted them, and used the halves as bowls..A good idea except no one at the pumpkin and I was left with a bunch of slobbered on roasted pumpkin halves. ( I probably should have said something, but being a few drinks in, I didn’t think to say anything about the edible bowls and I don’t think I noticed the abandoned pumpkins until the next morning). After that somewhat failed attempt, I started adding the pumpkin to the chili and left the drinking tip after the food is served. ( I learned so much in college)

But yeah, this recipe has traveled a few years with me and every time I make it, I always think, jeez, why don’t I make this every weekend.  Well maybe now I will.

Don’t let this spread scare you.. it’s just veggies from the fridge, a chopped up pie pumpkin and pre soaked beans. Oh and some canned tomato and spices. It took about 10 minutes of hands on time and one big pot. No big mess to clean up and you can get rid of those veggies in the fridge that are on the way out. WIN WIN WIN!

All the chopped veggies, the chopped pumpkin go into the pot with salt. pepper , and spices.( I added a fresh jalapeno and about 5 cloves of garlic to this mixture) Let the mixture sweat for about 5 minutes, giving it a  quick stir or two.

Now toss in the beans and the tomatoes… Add a cans worth of water as well. Bring to a boil, then turn to low heat and cover.

A last minute addition.. I added a few chopped up kale leaves. I wanted a little more bright color and adding kale to anything is a good idea.

I added a little sliced avocado to one of the bowls (I only had enough for one) and cut up some lime wedges to squeeze on top. (I did, Nick didn’t) 

Best chili I have made in a long time…and yes, there is a bunch of left over which is fantastic because now I have lunch for the next couple days… 

HOORAY FOR FOOD!!!

Have a good Monday!

-C

•  small sugar pie pumpkin
• 2 cups dried beans..I used a 1 1/2 cups black and 1/2 cup kidney or 2 cans of beans
• 28 oz can of crushed or diced tomatoes
• 1 small onion
• 1 small
• 1 carrot
• 1 /4 head of cabbage
• a small broccoli crown
• 1/4 head of cauliflower
• a few kale leaves
• 1 jalapeño 
• 5 cloves garlic
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon coriander
• salt and pepper

Either the night before or morning of, presoak dried beans..(beans in pot with about 4 cups water and a sprinkle of salt)

Take pumpkin and slice in half, de-seed and chop flesh into little chunks. (You can peel it if you want, but really, there is no reason to) Rough chop all the veggies (minus the kale) and stick into a large pot with the pumpkin. Pot on medium heat.. let the veggies sweat for about five minutes.  Now add the garlic and the spices and let cook for a few more minutes.

When the mixture starts to become fragrant… drain, rinse and add presoaked (or canned) beans. Then the tomatoes, and 1 1/2 cans worth of water. 

Bring chili to a boil then cover and reduce heat to low. Let cook for about an hour, giving it a stir every now and then………

Add in chopped kale a few minutes before serving

Serve in a bowl and top with sliced lime, avocado, a sprinkle of cheese….Whatever you want. 

First official week of summer plus #popsicleweek means we all have to make popsicles. It is not a option, it’s a must. The question is what kind of popsicles to make.

Well here you go, I got one for you right here. Pineapple, cucumber, spinach popsicles.%u00a0I highly, highly recommend them because they are amazing and you and everyone will love them.%u00a0No joke. I had two littles tell me that they are the best popsicles they have ever eaten. Then Koko damn near ate my hand off when I was trying to slow the baby down while he was eating his so he didn’t get brain freeze. After he finished off his popsicle, he turned around and went after his brothers popsicle. It was crazy. Screaming, green faced, baby charging after a popsicle. It was like an animal planet episode.%u00a0

%u00a0And so there you have it, all the littles we into them, the mr was into his, and me, I might eaten one or two and maybe I was licking all of them in between taking pictures. Ha. And big plus, unlike a lot of popsicles,%u00a0there is no extra shit in these, like no added sugar. And there is veggies in them.%u00a0They are basically an all around, eat for breakfast, lunch, dinner, snack, or dessert popsicle.%u00a0%u00a0How can you even go wrong with that.%u00a0

You can’t.

Now it’s popsicle time!

The stuff. Fresh pineapple, fresh spinach, a cucumber, and a lime. That’s it, nothing else.%u00a0

Pineapple and juice from lime into the blender. Blend until smooth.

Add in the cucumber, blend until smooth%u00a0

Last but not least, add in spinach, blend until smooth.

Bright green goodness. And that’s pretty much it. And really, you could just stick it all into blender at once, I just blended the ingredients one by one for the sake of the pictures.

Pour that goodness into popsicles mold and either stick th sticks in now if they don’t sink or wait about an half hour after they have been in the freezer, just don’t forget the sticks (I almost did).

Mid freeze stick sticking.

Once they are frozen and when it’s feeding time,%u00a0%u00a0you pop them out of the mold and feed the people. Watch your fingers.%u00a0

Happy summer, Happy #popsicleweek

-C

Make 8 3.5 onze popsicles%u00a0

• 2 1/2 cups fresh pineapple*
• 1 Lebanese %u00a0cucumber (or half of an English cucumber)
• 3 large handfuls of spinach%u00a0
• Juice of a lime

*Note. You can use frozen pineapple, just thaw it out so it starts to release some of it’s juices. That way you don’t need to add water to the blender to blend everything up.%u00a0

Place all ingredients into a blender and blend until smooth. Pour puree into popsicle molds and stick into freezer. After about 1/2 hour, remove from freezer and stick the popsicle sticks into the molds. Place popsicles back into freezer until completely frozen (about 4-6 hours)%u00a0

Enjoy anytime.

Did you wake up at 3:30 because your body is used to waking up at 4:30 but we add an extra hour and now you don%u2019t even really know what time it is for real? Yeah, that would be me. I look at my phone, at my computer, but don%u2019t trust all the self resetting clocks. I have to check the kitchen stove to see what time it was yesterday before I can figure out the time today and then check the technology clocks to see if they really know. But woo hoo, daylight savings. I am one of those people that really likes it. I like the light in the morning, I like the early as shit dark. It suits my life (early to bed, early to rise) and also gives off a feeling of coziness that I can%u2019t quite describe. Plus I am a slight creeper and love walking around the neighborhood after dinner when it is dark and seeing inside peoples house. Not like too creepy where I go an actively peer in, just looking in if their windows are open, checking out their decor, seeing what they are watching on tv, or what they are eating for dinner. Don%u2019t judge, you know you do the same thing too.

This week was a blur. On Sunday we spent way to much time walking around Ikea, checking out the Christmas stuff and choosing a new duvet cover. We had time to kill before Barbs plane landed from Italy (and it was late). So Ikea was the natural waiting place. It wasn%u2019t bad, the mr got to try the new veggie dogs, said they were absolutely fantastic and we actually did buy a duvet cover. But as soon as the plane landed we jumped in the car a drove circles around the terminal until the ladies appeared with smiles and bottles of wine and olive oil, which I have still yet to receive. Then a drive back home to where we stopped for drinks, I opened the trunk of the car and smacked my head on the door so hard I think I broke my skull. Anyway, she made it back from Italy and I am pretty sure I gave myself a concussion. Good stuff.

The week started. I spent the first half doing paperwork and making all sorts of phone calls about things that I don%u2019t know anything about trying to gather information to make said phone calls and blah blah blah.

And then it was Halloween and we didn%u2019t do a damn thing. We were suppose to take, at the very least, Judah out, but Coco got super sick again and landed himself a bed up at the hospital. Things got confusing and crazy and he ended up going with a family friend and their kids. We were pretty bummed, and so was he. What a bust. And we had only enough candy tor give 3 little kids so we didn%u2019t do that either. Another Halloween come and gone. Meh. But the next day we had the littles over for a school night sleep over. Not as fun as a weekend sleep over because there is bedtime, homework, the need to shower, and waking up early. But those guys championed, did all their homework, took their showers, and brushed their teeth without a single rebuke, and we had a grand old time. They even went to bed and woke up without giving me any shit. Then after a humorous breakfast of dried cereal, eggs, and toast, they got themselves ready and I dropped them off at school, again, with out any complaining. Those littles%u2026 So good. On the way to school I tried to explain why we do daylight savings. Things got off topic a bit and I might have blamed all the time changing on Voldemort and magic and yeah. Someone is going to need to sort that out with them someday. OR not.

After dropping them off I worked at the studio for the rest of the day. Megan came to visit me and bring me coffee. Which probably saved my life. Then I pugged clay for way to long and had to have the mr come to the studio and help me take the bolts out of the pug machine so I could take it apart to clean it, or more like I pugged, he took it apart and he cleaned it. My mr, he be so nice.

Yesterday was a burn out day. Might be getting a head cold (or it%u2019s the concussion) and I could barely keep my head from falling off, SO much pressure, even my eyes looked bleak and blue. But I did some stuff. The mr and I took a research drive, I got the grocery shopping done, did laundry, cleaned he house. And then went to bed early.

And now I am awake and it%u2019s early. My head is still pretty pressurized, but I think it might be starting to deflate a little which is good because today the mr and I have some outdoor plans. What exactly the plans are is still up in the air. It is suppose to be sunny and slightly warmer so we need to get to and get us some woods. I almost want to try and convince him that we should go camping and I totally would if I hadn%u2019t packed away everything and we had fire wood and if I wasn%u2019t afraid of the bears coming to eat me. One last meal before hibernation. Haha. No, its not the bears I worry about, our bears don%u2019t eat people here, it is the hunters I am actually worried about. I don%u2019t own any blaze orange and I move like a graceful doe in the woods. Yikes!

Some internet stuff I read this week.

-The mr sent me this link. He thinks I am crazy because I said that I want to live the next day without the extra hour yet and take my extra hour on Monday around 2, for like a nap time or something. I think I can do it, but only if I don%u2019t look at my phone clock. If I lived in the city, this guy could make it happen for everyone. The Man Who Turns Back New York City%u2019s Clocks, Hand by Hand. What a badass job.

-You Can Wrap All of Your Friends Christmas Gifts With Your Face This Year. Hahaha. I hate gift wrap, think it is a complete waste, but this is hilarious

-Another reason to get your shut eye. How Sleep Deprivation Messes With Creativity

-Do you love or loathe coffee? Your genes may be to blame. Both my parents drink pretty much nothing else but coffee so I think I am made up of like 25% coffee. Now I have a 99% tolerance to caffeine. The only thing that is does to me (that I notice) is that I get a major headache if I don%u2019t have it. But I am one of those people that could drink a pot of coffee and sleep like a baby for 8 hours. Same as the parents. Got to be genetic.

-If I lived in a brownstone in a loft in Brooklyn, this would be the one I would want.

–How Do You Move A Bookstore? With A Human Chain, Book By Book. This is just so fantastic.

-Just because it is not summer anymore and we are no longer gardening does not mean that there is any less produce out there to eat. Your Ultimate Guide to Fall Produce

-About That Monstrous Black Hole We%u2019re All Orbiting. Just in case you want to know. Life and black holes. What are you gonna do?

-Do any of yo have a septic system and grow ferns on top?. Something I have been thinking about fo septic system landscaping purposes. Anatomy of Ferns

–Thick Strokes of Paint Create Featureless Portraits in Abstracted Paintings by Joseph Lee

Pictures from the week. I didn%u2019t take very many, but I did get Barb eating so there is that.

Happy first week of the year. How has it been going for you? Mine, well it has been kind of a bust.%u00a0

New Years Day came and went. Too cold to go for a hike, too cold to even go for a walk, and the mr ended up dealing with a faulty heater for a full day at an apartment so we didn’t get spend the day doing anything that we had planned. But shit happens, and we were going Ikea in Montreal the next day so we didn’t let it bum us out too much.

Ikea on Tuesday was kind of a bust too because everything I wanted was sold out. I got a few things, but the cookie cutter stamps that I have been lusting over for months were sold out. So was the drying rack and light fixture. Again,%u00a0I guess that happens and maybe better luck next time?..? ( I really want those cookie cutter stamps)%u00a0At least the mr and I got to spend the -8 degree day (it was colder even up north) in the warm car, see an Ikea clown,%u00a0and have coffee and hot dogs for lunch (me coffee, the mr had the hot dogs). So maybe not a total bust.%u00a0When we got home we ended up getting Judah for dinner because he was suppose to have an appointment that the mr was taking him to which actually %u00a0ended up being the wrong day, so we just kept him.%u00a0Plus his sisters was sick…… She had the stomach flu. Oh boy. But Judah was fine and happy and we were like ok, but wash your hands all the time and do not touch me and it was all good. So we feed the boy, he played with the new soccer goals we got for him and then brought him home.%u00a0%u00a0We were both pretty tired after that and jumped into bed by 8.

Wednesday was like the calm before the storm. The mr was feeling pretty sick but somehow %u00a0he was pushing through and doing some work and got rid of the mountain of recyciling in between long naps.%u00a0I was getting things done and had a laundry list of things that I needed to do on the next few days to get the week back on track. I was determined to have it all done, the Christmas tree and decorations gone, the house spotless, and a good start on taxes %u00a0Him being sick and me, well I was starting to not feel so good either. we were both in bed by 7. The next morning the mr woke up feeling a little better and I woke up and basically half dead. I only left my bed to vomit. (too much? yeah well it was for me too) I couldn’t open my eyes, I couldn’t sleep, I couldn’t think or stop thinking. It was hell, and worst yet, Taylor Swift (whom I now realize haunts me whenever I am feeling under the weather) was on repeat singing,%u00a0Look what you made me do,%u00a0in my head. All. Day. Long. I will probably boot if I ever hear that song again. And food. Whenever I am trapped in my head I start thinking about food. Well that was horrifying and made me want to kill myself. Food was the enemy and I was convinced that I would never eat again.

%u00a0I don’t get sick like that ever. The last time I was sick like that was in college, so like a long time ago.%u00a0A whole day of my life, gone. I didn’t get to any of my to do list. I didn’t start taxes. The tree was still up and I I missed farm share. (now I am left having to ration what little food I have left until next week) It was just the worst. But bight side, at least it was during some super cold ass snow bomb apocolype weather so it wasn’t like I was missing much of the cold outside world.%u00a0

Luckily when I woke up on Friday I was not feeling quit like death. I actually got out of bed at 6 (I usually wake at 430 so this was late) and watched the news. When the mr woke up I had a cup of coffee and was even starting to think that tI could possible eat something. I boiled myself a carrot in cups of water and tried that out on myself. It turned out ok so I made soup (yesterdays post). While it was cooking I %u00a0took down the Christmas tree and all the decorations, then ate the soup. Then we gave the cat a bath and then I went back to bed. I was able to watch a movie and check my email and stuff and lucky me did I find an article about lettuce recall and e coli. Spent another hour in bed searching e coli symptoms, pretty much convinced I had (maybe have) it before passing out again.%u00a0

I woke up yesterday feeling ok, but still kind of crummy and grumpy. And that’s when the cranks comes out and I can sometimes get a little mean. Ask the mr. I have a magical mouth when I am not feeling good. I think it’s just the stress of being sick and not getting things done that need to be which is not an excuse, but that’s how I am so , well sorry. I guess. Anyway,%u00a0I had some coffee, the mr threw boiling hot water into the air and made it snow (I have a video but don’t know how to upload it, but there is a picture) and I started to clean the house a bit. But then I kind of crashed again. I managed to eat some soup for lunch, go to the post office, buy a bunch of kale that froze from store to car, and start a load of laundry.(I am washing it all, even the pillows on the couch. No way am I getting sick again)%u00a0%u00a0Then it was couch time for a while. Soup for dinner, a crazy bundled up walk around the block, and bed by 8.%u00a0

So the beginning of the year has not started off exactly the way I would hope for.%u00a0

Hoping today goes better. I am awake, I feel ok. My body hurts a little but I feel like that it because I haven’t been to the gym in 3 days and only out of the house for brief excursions. I am determined to set us up for a good week.%u00a0I think if I am feeling up to it a little later I am gong to try the gym for a little, maybe make another big batch of soup, maybe get outside for longer then 5 minutes even though it is currently -19 (without windchill), but the temperature is suppose to get above freezing today.%u00a0Whoop whoop!!%u00a0Maybe I’ll even get a little paperwork in order and and just start to think better thoughts about life. And keep my magical mouth shut for a while. I know the mr would appreciate that. Hey, what can I say other then,%u00a0I am a stable genius. Hahaha. Crazy Motherfucker.%u00a0

Internet links from some of my week.

-I blame all of my grumpy’s on “sickness behavior” It’s a real thing and I really get it, we all do.%u00a0

-And this is the reason I think I have e coli.%u00a0Food-Safety Experts Say Avoid Romaine Lettuce If You%u2019re Not Into E. Coli

–%u00a0Photographs of Waves Crashing Against the Setting Sun%u00a0Soothing when you think you have e coli.%u00a0

-Thinking about a trip the the city soon and am eyeing the exhibitions at the American Museum of Natural History. %u00a0I really want to go the planetarium.

–We need to call American breakfast what it often is: dessert. For reals, sugar and sugar and more sugar. It is kind of crazy.%u00a0

-About time.%u00a0Vermont House Votes to Legalize Marijuana

-Do you know you can be face blind, like not be able to recognize people by there face? I didn’t until I read the book Holding up the Universe (great book). What is face blindness?%u00a0

– I actually really like this (this being chatbooks)%u00a0and am toying with the idea of getting some books made. It’s almost as cheap as getting photos printed out at any store. And the covers are really cute.

-Not usually a fan of neon lights but these are some pretty sweet lights%u00a0Explosive Light-Based Installations

-Very interesting.%u00a0Should American books have more underlying issues? It’s funny that they seem to stress happiness and Americans not necessarily seem to be the happiest people. Huh? %u00a0What’s The Difference Between Children’s Books In China And The U.S.?%u00a0

And some pictures from the week.

Have a great week. Enjoy the thaw to come!

-C

What, you don’t have a large trough full of kittens?

Yup, that’s right, the mr and I are currently foster parents to 4 little itty bitty kitties and oh hell are they cute and stinky and all sorts of crazy. But lets back it up here. The beginning of the week started off like any other. Did some work, picked a shitload of berries and all the cucumbers, had the kiddos over for brinner (breakfast for dinner), you know, the usual.%u00a0 Then on Wednesday we went to Belvidere and spent some time with my family in the most magical place..We played in the waterfall, the mr went fishing, we found some cool rocks, just hung out with my people. Then it happened. Thursday, the mr and I were over at one of our apartment buildings where we have a barn that we keep all of scrap wood looking for well, wood. And there they were, a pile of freaking kittens, tiny as can be, living in the pile of wood in the barn. Long story short ,a few hours of super carefully moving wood, we managed to grab them all and get them in a box. And now they are living with us until they can find new homes. We have four crazy kitties that went from swatting and hissing to snuggles and love and now are the neediest little things ever.%u00a0 Only is mad at us and doesn’t want to come inside. I think he is jealous. We feel kinda bad so he got a can of tuna.

Barb came over Friday night to have a sleep over kitten party.%u00a0 I had planned an epic night of Wayne’s World watching (she hasn’t seen them..Asphinctersayswhat?) before the morning trip to Ikea, but the evening turned into kitten time. And honestly, it’s all turned into kitten time, but that’s ok, we will Wayne’s World party time, excellent soon.We did end up named them; Farro (the only boy) Quinoa, Tofu, and Jumper. Tofu because she is the runt and barb so tofu is the runt of the meat world. Jumper because she is constantly trying to jump out of the box, and Farro and Quinoa because we were talking dinner and that happened.

After finally settling down and getting a little sleep,%u00a0 we woke up. played with kitties, the headed north of the border to Ikea where barb and the mr eat handfuls of hot dogs, we got a new kitchen faucet and some clothes hangers, then drove back through the craziest rainstorm any of us have ever seen. We all thought we were going to die. But we didn’t because we needed to get back to the kittens..

Needless to say that today is probably going to a kitten heavy day. The mr made a little playpen for them to play in and I found that last night I ended up watching them for like an hour without even noticing.%u00a0 Plus they all pooped last night next to the litter and managed to walk all in it so now all the kitten are covered in poop and I have to wash them all. So cute, so nasty….this is my new life for a little while.

Email me if you want a kitten. (seriously)

Stuff I saw on the internet that isn’t about how to bath kittens.

–Gnawing Questions: Is Sugar From Fruit The Same As Sugar From Candy? Candy bar or bag of grapes…. Go with the grapes.

– How to Be Better at Stress. We could all be better.

-I have been on the seltzer wagon for a long time now. I drink Polar. Vanilla, grapefruit , and the new pineapple grapefruit are my favorites. Seltzer’s Popularity Bubbles Up In The U.S.

-100 Years in the Kitchen: A Century of Kitchen Color Trends. I am all about the70’s colored appliances. My fridge is harvest gold with wood accents and it’s the best. 100 Years in the Kitchen: A Century of Kitchen Color Trends

-I want one of these. I have a very real fear that me or the mr are going to lose some fingers. Despite Proven Technology, Attempts To Make Table Saws Safer Drag On

–A 100-YEAR-OLD, PERFECTLY PRESERVED FRUITCAKE WAS DISCOVERED IN ANTARCTICA. Eat up!

-My sister wore this shirt all throughout her tween and early teen years. This shirt and kissing Steven Tyler posters. She was scary.

–What Brands Are Actually Behind Trader Joe%u2019s Snacks? I knew it!!!

-So much neon light. Ultraviolet Break of Day: A Midnight Walk Through the Neon-Hued Streets of Asian Cities

–Traffic Accident Leaves Arkansas Highway Covered in Frozen Pizzas

For a little while now, we have been telling this lady (my little sis) we would take her to the big city up north. She had never been, (which is crazy%u00a0cause we live so close) and wanted to just explore and take some pictures.%u00a0So last week when she finally finished school for the summer, the mr, this lady, and I made the trip.

%u00a0I guess the best way to start a little road trip%u00a0is with a bowl or egg noodle covered in the smelliest%u00a0teriyaki sauce ever ( it was 9 in the morning). Gross as hell, but i give her credit for creativity. This lady has a fantastic (and pretty freaking dirty) mind.%u00a0

And really, what’s a trip to Montreal without stopping at%u00a0Ikea. It’s like a house%u00a0ware themed playground.%u00a0So much tomfoolery!%u00a0

The mr. wants to know, “is%u00a0it really frozen yogurt, cause it’s too good to be yogurt?”%u00a0The lady%u00a0just wants an Ikea closer so she can eat ice cream and hot dogs all day, everyday.%u00a0

The balls we plastic and full of water%u2026.and after wondering aloud if the balls ever dropped, this one fell onto my head.

Once in the city, we parked and set out on foot. The goal for the day was to walk, see some cool shit, and get a good cup of coffee. All of which we did. So after a few hours, tired, hot and sun burnt (we forgot the sunscreen), we dragged ass back to the car and drove home.

Until next time. (maybe we’ll take her to a strip club)

-C

I don’t think I need to tell anyone about how weird the past few weeks of weather have been, so I will just leave it alone because we don’t need to keep thinking about how stupid cold it is outside or that the next week is only suppose to get worse. Booooo, but oh well. More time for cooking, reading, and trolling the internet (I have spent a little more time then usual getting sucked into the world-wide web.) Beacause I have been spending a little more time interneting, I have added an addition to %u00a0my usual happy bits, %u00a0a%u00a0few links that I have stumbled upon that I think are cool and of things that I want or want to make%u2026 Cool internet stuff%u2026..a bit of internet happy.%u00a0

• So I recently discovered that I can waste a good amount of time on pintrest, especially looking at interiors and architecture and clothes (which I found really weird, but with one pin, an open can of worms%u2026Dangerous stuff). I have a long way to go before I have nearly as many pins as other folk, but I am getting a good a start. Check out my boards…
• I smiled so much when I read %u00a0 this%u00a0article.%u00a0%u00a0 %u00a0So sweet and are some of the coolest tattoos %u00a0ever.
• The original nomad.%u00a0I am not a hot tub person (it makes me feel like I am being cooked..) But I might be able to get into one of these when doing some camping.
• I practically started salivating when I saw%u00a0this%u00a0falafel.%u00a0 I am so going to make it%u00a0for a special mister and me dinner!
• I don’t have any big kitchen utensils%u2026 like a kitchen aid or a panini grill, and for now, I am ok with that, but I really want this waffle iron. I could so use the crap out of it.

So that’s some internet stuff and here are a few life moments%u2026..

I got to%u00a0hang out with my little sister for the first time in like a month%u2026 She is just so busy being busy. I guess high school,play practices and boys and friends can fill up ones time at 15%u2026 but I miss her so much! I was very excited that she was able to hang out with me this week. %u00a0What did we do? Well we spent most of out time together taking pictures of her in my glasses, making food and then taking pictures of her eating food. %u00a0(She is eating whipped carob moose%u2026 like one should eat it) A fantastic day of silliness.%u00a0

I have been feeling like I might be fighting off an illness so I have been eating this Turmeric Ginger Garlic Carrot soup%u00a0which I have been adding cabbage and topping with these pickled heart beet, all week long. So tasty and full of so much good.

%u00a0Oh yeah. Me, the mister, my sister, and her lovely little little went to Ikea this week. (the littles first international trip!!! Over the border and into Montreal) And of course at the end of any good shopping trip there is some type of food%u2026. She %u00a0was so excited for the hot dog and frozen yogurt cone at check out. Champion food eater this one is.

And what’s not to love about pretty flowers (primrose)%u2026..Sadly this is not a current picture. I need to get me some color today.%u00a0

Which leaves me with my goals for the day..

• Get 2 new library books (and return the huge stack by the door)
• Make something tasty good for dinner and prep food for the week
• clean bathroom and change sheets
• buy flowers
• Take a nap

Hope you all have a great day and the%u00a0most splendid week!

Stay warm!

-C