Blog

Summer at it’s fullest and greatest. And not so great, at it’s hottest. At least this past week was freaking amazing, especially compared to last weekend. That humid heat damn near killed me!

The week started off with a soggy hike and a heat soaked day of camping and fun times. Groton State forest, at the Stillwater campground. The mr and I were both a little drained and tired from being so so hot but we managed alright, went and did some hiking, the mr did a little fishing, I sat around and read. The normal, just a little slower then usually. But it all changed that night. We woke up and walked down to the water to watch the sunrise and take in the fresh, glorious, air. It was not hot and humid and we was alive again. HA

Then after camp, home we went, back to the week. Stuff happened, like stuff that needed to happen, like those taxes that I have not wanted to talk about… They are pretty much done. HOORAY!!! All the ups and downs. The few tears, the rage, the anxiety. Over. And now I can stop worring about them for a least a few more months, until next year that is. Because every year. Blah. Stupid taxes.

Besides taxes, there was a dentist appointment that I sat around and waited for but never got to be seen. (SO PISSED) Paul came over for resume help and food. The mr, Barb, Coco, and I spent an afternoon at the park. I weeded for hours in the garden. And lets talk about the garden. Whoa it is going and going. Right now it’s all about the squash, chard, and greens and the tomatoes will be booming soon!!!!!!!!!! That on top of farm share, well I am just one happy, full to the brim, lady.

The rest of the week was and went.

Friday I worked the studio all day then the mr and the littles picked me up. We ran to the store to get supplies, then went home for our first backyard campout. The rule was, besides me, no one was allowed inside at all until just before bed time to use the bathroom and brush our teeth. (Or to go number two. They needed to use the toilet for that. Ha). And so I got dinner stuff ready (In the house but I needed to use the fridge and because I could), we ate dinner at the picnic table, set up the tents, made a fire, did so-mores, played with fire, and the kids ran around hopped up on sugar. We went to the park, walked around the neighborhood, and when it got dark, lit up some sparklers. It was the best! The kids were so happy, the mr and I were happy to be camping again, even if it was just the backyard, and really, it just was so great. Even when we were in our tent trying to fall asleep and all I could hear was Miley and Judah whispering and giggling and playing cards in their tent. Because that is what you do when you camp and it had me falling asleep smiling.

When we woke up (I woke up 3 hours earlier then everyone, made a pot of coffee and read on the porch) the breakfast stuff was ready outside. Eggs and toast on the camp stove. Hot chocolate, and freshly picked raspberries from the bushes in the yard. Then back to the park, and home they went. Probably some of the best camping yet. And now that we know they are awesome in a tent, we are taking them to a state park in the next few weeks. That’s gonna be fun.

Today we are heading south to camp. Lake St. Katherine or maybe Half Moon. Not sure yet. The plan is to get close and see which one feels right. We were going to bring the kayaks but It might rain and thunderstorm during the afternoon and tonight so I figured we can just go hiking instead. I would rather be in the woods and not in the middle of the lake during a lightning storm. That would kind of suck. But watch, it probably won’t rain, and even if it does, I am ok with that. We won’t melt.

Endeavors into the world wide web.

–IKEA Upcycles Furniture Into Homes For Birds, Bees, and Bats. Some sweet ass, fun-tastic looking homes for those birds, bees, and bats.

-I am not a beach person, partially because of this. Sun, Sand And Sewage: Report Shows Many U.S. Beaches Unsafe For Swimming. Happens here in Burlington too.

–What are algae blooms and why are they bad?. Another reason I avoid the beach.

–Questions We All Ask Ourselves: Why Does the Beanbag Chair Even Exist? Because who doesn’t love to sink into big ol’ bean bag?

-I can’t wait until the fennel starts flowing at the farm. It is the BEST! Fennel: The Best Ways to Pick It, Cook It, and Eat It

–Why Science Can Be So Indecisive About Nutrition. There is always something about something. Heck, even kale was bad for you at one point.

–This common plastic packaging is a recycling nightmare. When is the plastic craziness going to stop? And when are people going learn that just because it says it is recyclable, doesn’t mean that it is actually going to be recycled. We should just stop worring about recycling and focus more on reducing freaking plastic all together.

-Not sure what I think about this. Petition to change date of Halloween gets more than 80,000 signatures

-Soemthing about these photgraphs that I really like. Murky waters: Karine Laval’s dreamy photography takes you from the deep end to a surreal space

–A Needle Pulling Thread. Sashiko is the perfect simple, low-cost hobby to get you off your phone. Or just have another hobby. I have been meaning to Sashiko all the big holes in my couch cushions.. Maybe it will be my winter project?

Pictures from the week.

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.

Basically we just got back from a long camping weekend and I am dead tired. In between all the hiking, meandering, and not sleeping due to my pointy bones and a mr that snores but is snoring especially loud these days (allergies), I am ready to bed myself. But it was a blast. Now all I need is a shower, a good night sleep, and to check on the garden, then I will be ready to get back out there. I love me the great outdoors!

Being shit ass tired, I am giving myself a pass on accounting caompetley for last week. Basically is was crazy, the mr was crazy, I was crazy. We didn%u2019t go camping. The bar top is in an looking oh so fine. We had food with people. I loaded kilns, the mr worked all over town, we watched my skyscraper sunflower grow even bigger, and baked cupcakes with the littles. That was the gist of it, I think. Basically, just look at the pictures because that is how I remember what I did. HA. (for real) As for this past weekend camping pictures, I get to those later.

And since it%u2019s already Monday, we are already back at it. I got bills bills bill and lots of paperwork to get through today. There is food to process, dentist appointments to go to, art work that needs to be hung for art hop, on top of an apartment floor we need to remove carpet from, sand, and urethane by the end of the week. So yeah, gonna get on that. But first I nap!

The pictures from the week.

Summertime is in full swing. Hot ass days, garden fresh veggies, zucchinis as big as whales, and did I mention that hot ass heat? If you have been around here before, you know how well I handle the heat. (NOT WELL AT ALL!)

I think we are all hot these days. But really, lets just focus on the good things, like fresh summa veggies!

This sandwich is all about summertime and not having to turn on a single flame or heat source and takes all of 5 minutes to make. Zucchini because it is everywhere, beans for more substance and they are delicious, all mixed up in a creamy bean and tahini sauce. Super fast, fresh and oh so delicious. I made a big batch for sandwiches but also I was just eating it with a fork. It%u2019s a tasty one that will be on the summer rotation for sure for the next few months, or until the zucchini runs out and I dare to turn the oven on again. (Ok, I am being a whine ass. It%u2019s not THAT bad and I did turn the oven on, early morning, to bake bread. So yeah.) But for real. This is a great, super fast, throw together, fresh, light but filling, sandwich situation for any and all of your summertime eating needs. What more do we need? The mr said all he needed with the sandwich were chips. Chips and a nice cold drink.

Done sir. Done.

Now to the sandwich!

The stuff. White beans, a zucchini, and a fresh spring onion. Also some tahini, a lemon, a few cloves of garlic, a little vinegar and water, and salt and pepper. And to serve as a sandwich you need bread. lettuce, and tomato. Well you only need the bread, but you get what I am saying.

Fist off. Half the white beans go into blender or jar with the tahini, the juice of the lemon, garlic, vinegar and a splash of water. Blended unit nice and creamy smooth. And yes, it is basically hummus but whatever.

Julienne the zucchini and chop up the onion.

Note. You don%u2019t have a mandolin or done%u2019t want to julienne with a knife, well just chop the zucchini into small little chunks.

Bean, onion, and zucchini in a bowl. Add in the bean tahini mixture and mix. And ta da, all done. All of 5 minutes and no heat. Good for us.

Now here is the thing. This salad is ready to eat now. You can continue onto the sandwich path or just eat it like it is with a fork. What I really liked to do is scoop spoonfuls into lettuce cups with a slice of tomato and a squirt or mustard. So yes sandwich, but also whatever else you want it to be.

But as a sandwich%u2026. Bread. And lettuce and tomato and heck, whatever else you want to throw on there. (Again, mustard is A+)

Now stop. Sandwich time.

Stay cool!

-C

makes 3-4 sandwiches

• 1 medium sized zucchini

• 2 1/2 cups cooked and strained white beans (a can will do)

• 1 spring onion (or a small white or red onion)

• 3 tablespoons tahini

• 2-3 cloves minced garlic

• 1 lemon

• 1 tablespoon white or red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

• And to serve as a sandwich

• bread or wrap of your choice

• tomato slices

• lettuce

• anything else you want

Place half of the beans, tahini, garlic, juice of the lemon, and the vinegar into a jar and use a immersion blender or a regular blender and blend until creamy smooth. Add in a tablespoon at a time of water until the consistency is just slightly thinner then hummus.

Grab zucchini and using a mandolin or a knife and julienne it. (You can also just cut into small little cubes.) Dice the onion up into small pieces and toss with zucchini, onion, and the other half of beans into a big bowl. Dump the bean tahini mixture all over and veggies bean mixture and toss around. Add salt and pepper to taste.

To make it a sandwich%u2026 Place a scoop onto a bread situation, add some lettuce and tomato and whatever else you want, and eat it.

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.

Cucumber melon is a classic food pairing. It also reminds me of when I was a young tween, stealing my older sisters cucumber melon face mask that you smeared all over your face, let dry, then peeled off like a layer of skin. I remember thinking that that stuff was the shit and if my sisters where using it, then I really should start using it too before I got an old lady face. Plus it was cool to peel off and made me feel grown up because I was taking care of my skin. So steal it I would until I eventually started buying it myself. Then one day I realized, I could get the same results with a bottle of Elmers glue and also I didn’t really want to spend my money on face mask when I could be buying other unmentionable things.%u00a0%u00a0And that was the end of that.%u00a0

I wonder if they still sell that shit…. I wouldn’t buy it though cause you know it is probably really is just sweet smelling glue. Plus it’s to late for me. I am already old. Ha.%u00a0

Anyway. Back to the cucumber, cantaloupe, avocado, mint salad. What can I say that the name doesn’t? That is is f-ing fantastic and refreshing and easy to through together and required ZERO heat to make. Also that on the hottest of hot and nasty days, this here combination , what with the refreshing mint and crisp clean flavors of the cucumber and melon, really can make a shitty day feel a little less shitty, maybe even %u00a0a little brighter. I don’t know about you, but this past super hot heat wave week was hard for food, like I didn’t really want to eat anything. This salad was fresh and clean enough to eat all day, everyday. It was so good, even the mr liked it and he says he hates fruit in any salad situation. (I have called bullshit in this so many times. He actually does like it, he just wants to give me a hard time.)%u00a0

Fresh crisp, all sorts of refreshing. A true blue summer salad. Get on it.%u00a0

The stuff. Some cantaloupe, a cucumber or two, an avocado, a lemon, mint, cracked pepper, and even though it’s not in the picture, sea salt.

Remove seeds and rind from cantaloupe then chop into small mouth sized pieces ans toss it into a bowl.

Cut the cucumber up into simutlar sized pieces as cantaloupe and toss into bowl.

. I ended up only using %u00a0one and a half of the cucumbers so the cucumber/ cantaloupe ratio was the same. Plus I wanted to eat the half of cucumber tight then and there.. so I did.%u00a0

Scoop the avocado meat onto the cutting board. Sprinkle it with sea salt and a little squueze of lemon juice and roughly chop. You don’t want it mashed, but a little mashy avocado is good. Perfect cubes are ok too. You do you.

Mince some mint leaves. You know where they go.

It’s all there. Cantaloupe, cucumbers, avocado, mint. Salt and pepper and all the lemon juice. Now just stir it up and you are good to go.%u00a0

A simple summer dish. No heat, not sweat, just fresh and clean goodness.

Stay cool friends.

-C

Serve 2-3%u00a0

• 1/4- 1/2 of a fresh cantaloupe%u00a0
• 1-2 thinned skinned %u00a0cucumbers (like 2 Persian or 1 English)%u00a0
• 1ripe avocado
• 1 lemon
• 15 -ish mint leaves
• sea salt and cracked pepper%u00a0

Note. This salad is so simple and easy and really, you can adjust the quantities of any of the ingredients to your liking. You could also try subing basil or dill %u00a0for mint leaves and you could use any other type of melon for the cantaloupe.%u00a0

Remove seeds and rind from melon and cut into small mouth sized pieces and place into a big bowl. Cut cucumber(s) into small mouth sized pieces (same size as cantaloupe) and toss into bowl. Scope the meat of the avocado onto cutting board, add a sprinkle of sea salt and %u00a0a little squeeze of lemon juice and with your knife, roughlycut/ slighty mash it into a chunky pile. Scope the avocado into the bowl. %u00a0Mince the mint leaves and add those to the salad. Lastly, squeeze the juice of the lemon all into that bowl too.%u00a0Grab a spoon and mix it all together. Sprinkle with pepper, a pinch more sea salt (to taste) and thats that.

Eat. Left over s last a day or two in fridge but you should just probably just eat it all right away.%u00a0

These popsicles are bananas!!!!! (pun intended) I forgot how much I freaking love roasted strawberries and don’t even get me started on roasted bananas.%u00a0 Then when they are all mash up and stuck into a popsicle mold… Just amazing. Rich, creamy and full of so much good flavor plus made with only good stuff. I mean you can’t get much better. This is now my new favorite go to frozen treats.

So a little confession. I made these popsicles with the intention to give them to the littles for a special popsicle breakfast but when I took the first bite of the first popsicle I changed my mind. These popsicles where too good and I wanted then all to myself. I know that makes me sound like a ass but really, they can’t miss something they didn’t know they were going to get.%u00a0 Don’t worry,%u00a0 we ended up at the store that night getting ice cream (for dessert) and a box of Captain Crunch with crunch berries for breakfast the next day instead (which they didn’t even eat because the mr made them with chocolate chip pancakes instead). They were happy, I was happy. Win win.

And lesson learned, make two batches for next time so I can share. I will share next time (maybe).

The stuff. 3 ripe bananas, ripe freshly picked strawberries (they don’t have to be freshly picked) cashew milk, and salt.

Chop bananas into chunks and strawberries in half ans place onto a greased baking sheet.

Pop into a hot oven to roast.

Roasted and all sorts of good (If you are prone to eating you roasted fruit before using it for popsicles, roast extra).

Scoop all the banana into a blending device (I used a hand blender so they went into a measuring cup) add in a pinch of salt ans the milk. Blend until creamy smooth.

For the strawberries just mash them up with a fork on the baking sheet.

Grab your popsicle mold and fill. Start bu scooping a bit of the banana in first, add in a little strawberry, then banana again. Keep layering until the mold is full. Then top off with a popsicle stick.

Into the freezer for the freeze.

And once frozen there are no rules. Eat a popsicle and be super happy.

Enjoy and stay all sorts of cool.

-C

Makes four 3.5 oz popsicles

• 3 ripe bananas
• 1 cup strawberries
• 1/4 cup plant milk (I used cashew, but any is good. Cow milk would work too)
• pinch of salt

Preheat oven to 400

Grab a baking sheet and lightly grease it up. Peel bananas and cut into i inch pieces. and place on baking sheet. Remove stems from strawberries and cut in half. Stick those onto baking sheet as well then place the baking sheet into the hot oven.

Roast for about 20 minutes.

Remove from oven and let cool enough to handle. Place the roasted bananas into a blending device, add a pinch of salt and the milk. Blend until smooth. Take a fork and mash up the strawberries, which can be done directly on the backing sheet.

Scoop a bit of banana into each mold, then add a little mashed strawberry.. Continue layering until each mold is filled to the fill line. Add in popsicle stick then pop the filled molds into freezer,

Freeze for at least 4 hours, but 6 to 8 is safer.

Once frozen, pop from molds and eat. You can share but you don’t have too.

Where did the past week go. I feel like the days are just flying by and before I know there is going to be snow on the ground. I mention snow cause right now I am to stinking hot and my eyes itch like crazy (allergies) that I am fantasizing of cooler days, cozy sweaters, and no mosquitoes. And apples. I am very excited for apple season. It will all be happening soon enough so I should just stop whining and enjoy the sunshine and tomatoes.

Like that picture of the mr right there? We ended up pulling that claw foot tub out of a yurt in the middle of the woods. That was fun, a little crazy given that we were dragging 600lb of cast iron on a tiny little hobbit path, and I might have ripped half the skin off of my finger while moving it, but hey, we got a sweet ass tub that’s got a little history.

Not much new news. The week was full of work so I don’t need to tell you about that but I did manage to make a cake this week. I am really starting to miss my kitchen time but so soon I’ll have a brand new kitchen to cook in so kitchen time for now will have to wait. Yesterday we played hooky for the afternoon and headed out of town to check out a vintage camper show. So many sweet little campers and cute old people that drive around the country in them. It was so cool seeing what people do with a little metal shell on wheels. Life goals right there.

On this fine Sunday the mr and I will find ourselves over at the house, doing some house work, talking about the floors once again. The upstairs is no longer a crazy work zone so I get to move all the tools and lifts downstairs and into the basement, clean,and get ready for priming, painting and eventually sanding the floors. I can just barely see the light at the end of the tunnel.

My internet browsing history this week.

-Love the modern cabin look

-The firefly of the ocean I had to look it up after cause I didn’t believe it was a real thing. Blue Rivers of Bioluminescent Shrimp

–Simple little trivets that I think I have to make

-The Best Time to Do Stuff You Hate Is When You%u2019re at Your Happiest.

-To me, cooking anything down, sweet it savory, to a jam like consistency is a jam. What Makes A Jam A Jam? Surge In Savory Spreads Presents Riddles For Purists

-The mr loves the smell of pools. Little does he know. EVERY SWIMMING
POOL IS FULL OF PEE. hahaha, he is smelling pee.

-Pesticides on Produce: The New %u2018Dirty Dozen%u2019 List

-Toast beer?Sound interesting. Artisanal Food Waste: Can You Turn Scraps Into Premium Products?

-The dark side of a food trend. This explains why many are requesting that we STOP eating avocados.

-I think we are going with this tile for bathroom floor….to boring?

And pictures from the week.

I am running extremely low on food in my house, like there isn’t a can of beans or a box of pasta left. Yeah, I have a few zucchini left, but I think that mr might be getting a bit sick of it. (He has had zucchini noodles for lunch and dinner for the past few day). And I was going to go to the grocery store before dinner, but then I didn’t. Why? well because I didn’t really feel like it.

Turns out that I didn’t need to go to the store for dinner.I had a few mushrooms, an onion, and a few stalks of chard left in the fridge. (but pretty much nothing else) I just bought a 25 lb bag of flour so I am all stocked up on that and last minute I found a avocado that I thought was a beet in the fridge. All I needed to make a dinner, and a quick and easy, and really tasty one to boot. Plus being so mother F*ing hot, it was perfect because there was no need to turn on the oven.

Now the question is,now that dinner was made and being that the fridge is so empty, should I clean and defrost it? Answer is yes, yes I should, but am I going to? Probably not. I just don’t have it in me to stand in font of the fridge, hacking ice away with a large spoon and boiling water for an hour. It’s to hot. I’ll do it later.

The stuff. Flour, baking powder, olive oil, salt ans water for the skillet bread. A few humngo stalks of red chard, a couple mushrooms (I would have used a few more if I had them). an onion, and a few cloves of garlic.%u00a0 Missing is the pepper and the avocado and lemon that I found while rummaging the fridge.

The bread is super easy. Just whisk together the flour salt, and baking soda then add in the oil. Mix until it’s crumbly then mix in the water until it turns into a soft dough. Gather into a ball and stick in bowl then into fridge for a few minutes to let the dough rest.

After the dough has rested, take it and cut into 4 equal pieces. Roll each piece into ball and then roll out as flat as you can. Heat up a skillet to high heat and once hot, place rolled out flat onto (dry) skillet. Cook first side for about 3-4 minutes or until browned and cook, then turn heat down a bit, flip and cook other side until browned. Remove bread, turn heat back up, and repeat with remaining flats.

For the rest. Remove the leafy part of the chard and set aside .Thinly hop up the mushrooms, onion, and the chard stalk. Mince up the garlic. Toss it all (not the garlic yet)into a lightly oiled skillet , season with salt and pepper, and cook on medium heat until starting to brown. Now toss in a few splashes of water and the minced garlic, mix around, and cover wit a lid. Cook for another 8-10 minutes until the veggies are nice and soft.

Cooked and ready, but wait, chop up the chard leaves and toss them into skillet. Another splash of water and a few more minutes under a lid will wilt them up real quick.

Skillet beads are made, veggies are all nice and cooked up. The avocado and lemon where found, sliced.

Not bad for a last minute-lean out the fridge of all food-dinner. Not bad at all.

Don’t melt

-C

Make 4 flatbread

For the skillet bread

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4-5 tablespoons cold water

For the rest

• 2-4 white mushrooms
• 2-3 large stalks of chard (any color)
• 1 sweet onion
• 2-3 cloves garlic
• salt and pepper
• olive oil
• water
• An avocado and a lemon (optional)

To make the skillet bread. Mix together the flour, salt, and baking soda in a large bowl. Pour in olive oil and mix until crumbly then add in 4 tablespoons of water (5 if it seems to dry) until a dough forms. Gather dough into a ball, stick in bowl and cover, and place in the fridge to rest for about 10 minutes. Once dough has chilled, remove and cut into 4 equal sized pieces. Roll each piece into a ball then, on a clean surface, roll out as flat as you can. Grab a skillet and place on high heat. Once skillet has heated up, place a rolled out dough on hot, un-oiled surface and let cook for about 3-4 minutes or until the bottom cooked with golden brown spots. Turn heat to medium and flip bread. Cook the other side for another 4-5 minutes or until browned. Remove flat and turn heat back up. Cook the rest of the bread like the first one.

For the rest. Remove leafy parts of the chard from the stalk and set aside. Take stalk and chop into pieces about 1/ 2 inch think. Slice onion and mushrooms up as thinly as you can. Mince garlic. Garb a skillet, stick on medium heat and drizzle with a little olive oil. Toss in chard stalk, onions, and mushrooms, sprinkle with salt and pepper and mix around until the stuff starts to brown a bit. Add in a few good splashed of water and the garlic and then place a lid on the skillet. Cook for about 10 minutes, giving the mixture a good stir every few minutes. Once the veggies are all soft and yummy, chop up the remaining chard leafs and place them into the skillet. Add another splash of water and place the lid back on. Cook until the leaves have wilted.

To assemble. Flat bread on plate. Scoop some of the sauteed veggie mixture on top. A few slices of avocado on top with a squeeze of lemon juice and a bit of cracked pepper…You are good to go.

Ah summertime. I hope that you are finding yourself on a beach or river(or someplace you want to be) with nothing but time to relax and enjoy yourself. It’s Sunday and we all need to relax today. We deserve it.

The past week has been pretty satisfying. The house is going gang busters. We had some insulators come and blow insulation into the walls on the first floor and later next week the upstairs is going to be spray foamed insulated…. And then we can move it (No not really) but this is huge. But now got to get ready for the guys to come and finish so we have to hall ass ans finish wiring, prepping and all the good stuff that they need us to do. We got a deadline to meet, but once that’s done its on. We can start hanging sheet rock (who wants to help?) and finish the bathrooms and kitchen and everything!1 AAAAHHHHH!, but we are all good. It’s getting done and starting to seem like we might actually get to move in before the winter.

But it wasn’t all work. The days when the insulators where at the house we took off for the mountains and found some rivers. The mr went fishing, the pup went swimming (and now I don’t need to give him a bath for a while) and I played with river rocks and read. We also visited with the bees up on the roof just to check how the ladies are doing and so far this season they are doing great, buzzing along like the bees do.

Today is one of those days that could go either way. We can work, maybe we really should work, but it’s suppose to get hot and humid and I really don’t want to. What I really want to do is go to the library and pick up (and drop off) books, go see the littles that just got back from Germany and share the watermelon that has been sitting on my counter all week with them. Maybe even go for a bike ride and take a nap.%u00a0 Sounds nice right?%u00a0 Hum. We shall see. At least I know there is a carrot popsicle in the freezer with my name on it.

Stuff of interest on the internet.

– A Golden Girls-themed caf%u00e9….And now I have the theme song”Thank you for being a friend” stuck in my head.

– A USED CARGO VAN BECOMES A MOBILE STUDIO.

-I have all sorts of ideas for making myself a little reading nook. NOTHING QUITE LIKE A PRETTY NOOK.

–Summer Produce Guide from Saveur

-Did you know there is a naked restaurant? I don’t know about you, but IF I wanted to eat naked, I would just do it at home, for free.%u00a0 The Fascinating (and Infuriating) Experience of Dining in the Nude

-I feel like I have lucid dreams, but that could be just in my dreams….What to Do During the Day to Increase Your Chances of Lucid Dreaming at Night

-I want a concrete bathroom floor. The mr does not. What do you think (that I am right, right!) Raw Beauty: 14 Gorgeous Spaces with Concrete Floors

-I am getting this app just as soon as I can figure out my apple ID. THE %u2018SHAZAM%u2019 FOR PLANTS WILL IDENTIFY ANY PLANT FROM A PICTURE

-All about the shoes. Gravity-Defying Shoes Installed on the Streets of London

–Inside the World of Large-Scale Food Heists. It’s for real, even around these parts (stolen maple syrup happens more then you think)

Pictures of some of the awesome that happened this week.

Have a great summertime Sunday.

-C

Do you have a pumpkin yet? I don%u2019t but I think this might be the week where I start stocking up on pumpkins. For decoration yes, but really, just to eat. I had my first taste of winter squash for the season (delicata) and once that happened, there is no turning back. Fall food is here. Apples and pumpkin (all winter squash) and big old pots of hot soup. Eaten with wool socks and cozy sweaters while watching the leaves fall from the trees. Fall is here (basically) and I am all in.

Last week started off at Ascutney State Park and oh was it gorgeous. We hiked to the summit of the mountain, I climbed the observation tower while the mr cowardly sat at the bottom, and took in all the views. Bopped around some more trails and basically just tired ourselves out enough to go hang around at the campground (which was empty) to eat , read, and and enjoy getting warm by the fire. These are the best camping days for sure. The simpleness of it all, just being able to be outside. Maybe get a little chilly but then warmed by fire. Watching the stars come out. And no one else is really around. Life can be pretty dang good, you know?

And then we crawled into the tent, slept, woke up, drank coffee, and back home we came.

Not much other then the usual happened the rest of the week. A bit of work, a bit of play. Hung out with Megan and Anthony and talked about how he is a genius with SAT scores of 1480 which then translated to the mr that he will someday be super rich and be able to financially support him. HAHA. We got our first batch of winter squash from farm share and probably our last batch of cucumbers. The giant sunflowers are dying and going to seed. I%u2019m back to working with adults at the studio instead of kids now that they are all be back to school. And the mr started to dig a giant hole on the back side of the house to make an access door to the basement form under the porch. He comes home from work everyday and digs and smashed concrete for about an hour then tracks dirt all over the house. So maybe the week has been a little dirtier then usual. Actually, a lot dirtier if I am telling he truth, but a door from outside right into the basement%u2026 It%u2019s worth it.

In a few hours the mr and I are tossing the kayaks on the car, grabbing the camping stuff, and heading south to Half Moon state park. A little pond in nowhere Vt. This has been one of the parks that I have been saving to visit until this time of year when it is quite and gorgeous out and sparse of people. If the campground is anything like it was last weekend at the other park, it should be empty and all ours to enjoy. But if not, well, it will still be great. Great,great, great!

Internet stuff from the week.

-Remember when there was news that to much kale would kill you? 10 Out of 10 Sensationalized Food Study Headlines Will Kill You Dead

-Food information. How to Ferment (Almost) Everything

–Fabric dyes are a toxic problem. These beautiful alternative colors are made out of food waste. I accidentally dye my clothes with beet juice and turmeric all the time.

-I hate that I love this shit so much. Cabin Porn. A new book af all the cabins I need.

–The Weirdly Untraceable Origin Story of Ants on a%u00a0Log. Ants on a log are the best. Add a few carrot rounds on Bothe ends and you got a race car too!.

-A simple hat pattern. Thinking this will be a hat I am gonna knit for myself!!!

-The mr had been saying he wants to put a hole threw the house and install a laundry shoot. I just throw things down the stairs. No hole required. Laundry Chutes Have a Dirty History (But I Still Want to Bring Them Back)

–Scrunchies Are Little Rainbow Reminders That Millennials Are Old. I had so many scrunchies and have even thought about making a few to wear now but. But. I feel like I am just not cool enough (too old) to wear them.

–Why Are American Homes So Big? Why have a big house if you don%u2019t need the space. Simply put, it%u2019s stupid.

–British Authorities Scramble To Find Stolen Solid Gold Toilet. I have it.

Pictures from the week

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….Completely empty the fridge  and 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. As 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.  I 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. 

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  more 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.  Heres 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. 

Yea it’s Thursday!!!!

-C

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

• 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 , jalapeños or all three 
• 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.  

Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and  giving 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.

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….Completely empty the fridge  and 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. As 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.  I 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. 

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  more 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.  Heres 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. 

Yea it’s Thursday!!!!

-C

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

• 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 , jalapeños or all three 
• 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.  

Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and  giving 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.

My contribution to last nights dinner at my sisters…. Freshy fresh veggies spring rolls.I had about 30 minutes between work and getting over to my sisters house to throw something together so it needed to be something fast, easy, and something I could make without going to the store. She was making the main course (some teriyaki situation and rice) so I was doing up the veggies.

I had just bought a package of spring roll wrappers…. Bingo! The perfect and logical choice. I grab the wrappers, a variety of veggies and after spending 12 of my 30 minutes trying to scrub the oil based paint off of my face and hands, I still managed to completely prepare, construct, and take pictures of these lovely tasty spring rolls. and get over to my sisters in time for dinner.

Impressed?  

Damn right!

The stuff. Carrot, beet, asparagus, red cabbage, and kohlrabi, which all (except asparagus, which I just cut into thirds) got cut into matchstick sized pieces with my mandoiln. Then there are the rice spring roll wrappers that we need to make the veggies into rolls. Also a bit of red wine vinegar to drizzle onto the veggies for a little extra zing. And lastly, soy, fresh ginger, and a couple cloves of garlic for a spicy salty dipping sauce.Start by having everything set out and ready to assemble. Fill a large shallow dish or baking sheet with really warm water. Working with one at a time,place a rice wrapper into water and let sit for about 10 seconds or until the paper starts to soften. Remove from water and place on a damp surface (just splash a little water on the counter) Take a little bit of everything and and place on the lower middle part of the paper. Fold in the sides first, then tuck and roll the wrapper as tightly as you can without ripping the wrapper.

Repeat until you have used up all you veggies.For the dipping sauce. Finely grate ginger and garlic and add to soy sauce. Stir… and it’s done.Freshy, pretty and fantastically delicious. And for real, took about 8 minutes to make. (I even had enough time to wash the dishes before we left!)

I am so awesome!

Hump Day Pow!!!!!

-C

Fresh Veggies Spring Rolls 

Makes 8-10 but can easily be increased or decreased to desired amount 

• 8-1o rice spring roll papers
• Splash of Red wine or rice vinegar
• 1/4 cup soy or tamari sauce
• 2 cloves of garlic
• teaspoon  freshly grated ginger
• 1 medium carrot
• 1 medium beet
• 1/4 head of purple cabbage
• 10 thin fresh asparagus
• 1 small kohlrabi

Note… I used the veggies that I had in the fridge at the moment. If you have a bunch of veggies but not these particular ones, use what you have. Pretty much all veggies taste good inside a spring roll!

Gather your veggies and prep by either using a mandolin, a grater, or some sick knife skills, and julienne, shred, or slice you veggies into thin match sticks. Once all the veggies are prepared, sprinkle a little vinegar over the top.

For the rolls…Grab a large shallow vessel  (a rimmed baking sheet works great) and add in warm water. Working  one at a time, place the wrapper into the water for about 10 seconds or until the wrapper starts to soften. Remove and spread onto a clean, damp work surface. Gather a bit of each veggie that you are adding and place towards the bottom  middle of the wrapper. Now fold the sides in over the pile of veggies. Then with the side closest to you, tuck and roll wrapper away from you, trying to keep it tight, but not to tight that it rips.. (Hopefully that makes since.) Place finished rolls onto a damp surface to keep from sticking and if not serving right away, drape with  a damp towel or paper towel to keep from drying out.

For the soy ginger dipping sauce. Add grated ginger,  minced garlic, and soy into a bowl and mix together.  Serve with spring rolls. 

Eat one, two, or a plateful. It’s nice to share but not a necessity.

I usually base my meals on what I know I have for food in the house and what I know needs to be eaten. I was a little surprised when muling around in the freezer to find a block of extra firm tofu. (I don’t remember buying). Maybe a tofu fairy left it in there for me, or maybe it has been in there for years and I just am now stumbling upon it. Either way, I found it and it had to be eaten. So I cooked it up, and I cooked it up nice and good. Tofu is a pretty vertical food, being that its basically a flavorless block of protein. It can go sweet or savory, mashed, chopped or blended. Add fresh garlic, any type of sauce  or even  peanut butter. (the possibilities are quite endless)  I was going for a dinner dish so I decided on a simple cubed tofu with lots of ginger and garlic (so good to ward of those winter sicko bugs out there) and baked it up nice and crispy with fresh bright green broccoli and soba noodle.  Quick, easy, tasty and healthy.. I did it again.  Thanks tofu fairy!

  This noodle dish is super easy to make and take only about a half hour. We start with extra firm tofu, a package of buckwheat soba noodle, a nice big broccoli crown, honey, fresh ginger, garlic and soy sauce. oil for pan and lime for a finish.  Nothing fancy. Dice the tofu into small cubes and place onto a clean dish towel and pat dry…It really helps the tofu suck in more flavor and become nice a and crispy.

 Tofu get moved into a lightly oiled skillet,  ready to go into a hot oven. Why baked instead of sautéed on the stove? I find that the tofu keeps it shape and crisps up better when baked. But do whatever you want….. But just bake it.

While the tofu is baking, make up the sauce. Grate about 2 tablespoons of fresh ginger and4 large cloves of garlic into a bowl. Whisk together with 2 tablespoons honey, 1/3 cup  soy ( tamari or brags aminos works too) and 1/3 cup of warm water.  Taste it, and if you think it needs more anything, add it. I actually used 6 cloves of garlic, but I really wanted a garlic packed sauce.    

Oh and start a pot of water to boil noodles in.

 After 15 ish minutes, give tofu a flip, then after about 25 minutes, the tofu should be nearly done. Remove from the oven and toss in the chopped broccoli and 1/3 cup of the sauce. Its a little watery but thats what you want, it will cook down in the oven. Now stick the skillet goes back into the oven and boil the soba noodle.

   Another 10 minutes in the oven and the sauce starts to caramelize and the broccoli is cooked but still nice and crisp.  Remove skillets from oven and toss in the cooked noodles and the rest of the dressing. Toss and toss and place on a plate, or a bowl, or if your into it, just eat out of the pan. (it happens)

I added a small handful of fresh shopped cabbage to add a bit more crunchy bite.  I also added a squeeze of lime juice on top for a nice acidic finish. Lemon works and even a slash of vinegar would be nice, but plain is good too. What ever you do, just EAT! 

A quicky yummy, noodley dinner!  And leave a little extra for left overs because these noodles are fantastic cold… think lunch, or a later that night fridge snack. 

keep it in the reals!

-C

Ginger Soy Tofu and Broccoli Soba Noodles

Ingredients

• 1 package of extra firm tofu
• 1 package Soba noodle 
• 1 large crown of fresh Broccoli
• 2 tablespoons grated fresh ginger
• 3-4 cloves garlic
• 1/3 cup low sodium soy sauce
• 1/3 cup water
• 2 tablespoons honey (or brown sugar for vegan)
• Lime wedges(Optional)
• Chopped cabbage(optional)
• coconut or oil for skillet

Preheat oven to 425

Remove tofu from package, cut into cubes and lay on a clean dish towel and pat dry. 

Tofu goes into a oiled skillet and placed in oven for 25 minutes. Give tofu a flip after about 15 minutes. While tofu is baking, make the dressing, chop the broccoli and boil water for soba noodles.

For dressing, grate fresh ginger and garlic into a bowl. Whisk together with soy, water and honey (or brown sugar).

When water is at a boil, add soba noodle and cook until done ( about 6-8 minutes..Follow instructions of package)

When tofu has baked for 20 minutes, remove skillet, toss in chopped broccoli and 1/2 cup of soy ginger dressing Return skillet to oven for another 10 minutes or until dressing just starts to caramelize.  Remove for oven and toss in cooked soba noodles and the rest of dressing. If you want a little more veggie bit, add in some fresh chopped cabbage. Plate and serve with a wedge of lime or lemon or even a sprinkle of red wine vinegar.

Now EAT!

This year for Christmas my family decided to do a mid day brunch lunch thing. Everyone has their own little families that they do the morning with and then everyone goes their own ways that nigh(Nick and I do our own Christmas celebrating at night)…That leaves a chunk of mid day to hang, talk, play, exchange stockings and then usually someone gets a little pissed and yup, time to go. Its totally cool, we see each other too much anyway. So food wise, it was pretty basic. Eggs, hash browns, a ham, fruit and bagels… The hash browns were store bought, Me and nick did the eggs frittata style and the ham was just stuck in the oven….Not much to do. But then one of my lovely sisters requested gravy…..and so it was made. And a basic brunch was turned into a gravy laden food feast. And so you know, I am not a huge gravy fan, or I never really have the opportunity to eat gravy, its just not in my food rotation..until now. I was really impressed with myself on this one.

We have white mushrooms, kale, red onion, garlic, soy, nutritional yeast(if you don’t have, no worries, you can get away with not using it), sage and thyme and corn starch…

Dice up onion, mushroom and garlic… Into a pan on medium heat with a bit of olive oil…just to soften up

Toss in the spices, nutritional yeast and the soy sauce and let meld together for a minute or 3

Add 2 1/4  water and whisk in a tablespoon of  corn starch….and let it simmer

 Once the gravy gets to that super nice consistency…add in finely chopped kale and let gravy simmer for another 5 minutes or so

Transfer to a nice bowl or gravy boat, stick a ladle or big spoon and get to graying up all your food!!!!!

Everyone was to busy eating for me to get a good picture of the gravy on food, but trust….it was all over everything!

-C

Makes about 2 1/2 cups 

• 7-8 white or cremini  mushrooms
• 1/2 small red onion
• 2 kale leaves
• 1 1/2 tablespoons soy or tamari
• 1 teaspoon ground sage
• 1 teaspoon thyme
• 1 tablespoon nurtitional yeast
• 2-3 cloves garlic
• 2 1/4 cups water
• tablespoon corn starch

Dice onion into small bits, slice mushrooms nice and thin and dice garlic into wee little pieces.. Toss into a skillet with a bit of olive oil on medium heat and let mixture soften and smell nice and fragrant. Toss in the dried herbs, nutritional yeast and soy sauce and let cook for another few minutes until the mixture sucks up all the soy sauce and the veggies start to brown.

Add in the water and whisk in the corn starch. Turn heat to low and let simmer until gravy starts to thicken. Finely chop the kale and toss into gravy when its about done.. Simmer for another 5 or so minutes or until you can’t wait any longer….Serve straight from the pan or transfer to a gravy holding device,. Pour gravy on everything!

YUM YUM YUM 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.

And now the cucumbers are growing shit crazy.

Every time I open the fridge, at least one (if not a few) come falling out from all the places that I have managed to squeeze%u00a0them in.%u00a0(the egg tray in the door is not a safe place for cucumbers) This is a slight problem, but a problem that I%u00a0kind of like having.

This past weekend I had planned on doing a bunch of pickling and canning. Like a whole day of music blasting,%u00a0dancing around the kitchen in a cute little apron with%u00a0wooden spoon in hand, (pretending its a microphone)%u00a0canning%u00a0all sorts of fruits and veggies that a piling up in massive amounts%u00a0for the winter months.%u00a0

That didn’t happen, and%u00a0I still%u00a0have a million cucumbers and not a whole heck of a lot of time this week to inact%u00a0my canning day day dream.

My simple solution. Cut um%u00a0up,%u00a0stick in a bowl with a%u00a0some fresh dill, a lithe%u00a0vinegar%u00a0and leave them on the counter%u2026.. %u00a0And watch as they disappear. It’s crazy. I find%u00a0if you leave a bowl of cut up anything on the counter, anyone that walks by will stop and eat a few pieces (if not the whole bowl) It’s a scientific fact (no not really, but maybe)

As for my blissful canning day. It will be happening soon. But until then, this is the way to go with those all those%u00a0cucks. (this works fantastic%u00a0will zucchinis too!)

The stuff. Cucumbers, onion, fresh dill, salt, pepper, and red wine vinegar.

Slice up the cucumber and onion and toss into a bowl. Spinkle with salt, pepper, and lots of fresh chopped up dill. Splash in the vinegar and toss it all around.

Let it sit on the counter for at least 2 minutes, but the longer they sit, the more pickley they taste.

And eat. %u00a0Leave on%u00a0the counter until they are all gone..which%u00a0won’t take too%u00a0long.

Enjoy the Tuesday!

-C

• 2-3 medium to large%u00a0cucumbers
• 1 medium %u00a0sweet%u00a0onion
• a bunch of fresh dill
• salt and pepper (fresh cracked is best)
• red wine vinegar

Slice cucumber and onion into thin slices. and stick in a big bowl. Sprinkle with salt. pepper,%u00a0chopped up dill. Pour%u00a0on a few glugs of vinegar. Toss around, taste and adjust seasoning if needed and let sit on the counter for a few minute%u2026 or as long as you want*.

Eat all day long or until they are gone.

IF there are still cucumbers left over after 2 hours and you are worried about leaving food out all day %u00a0(I don’t worry, but that’s me), stick in the fridge until you ar ready to eat them.

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.

Short of the long… I am trashed. We just got back from a 6 1/2 hour drive from the Poconos where I now have a sweet ass new summertime home in the woods (actually not mine, but my dad just bought a house and moved there so it’s pretty much mine..haha)%u00a0 Summer fun time all the time long. A short few days for an initial, get to know the place and see the new house, go hiking, biking, more hiking, and basically run around and play with the dogs and the neighborhood deer, visit. It was an all out exhausting, amazing time. (I would tell you more about it, but right now my mind is mush I I am surprised Ian even type right now)%u00a0 So now we are back home to maybe get a few hours of sleep and then back to the house for few hours of work. Got to get ready for the boom truck of a million pieces of sheet rock that are coming in the morning!

Now I am really, really freaking tired and need to like, for real, sleep for a bit before I keel over. Oh thanks the world for coffee cause today is going to be a couple pot of coffee kind of day. Wish me luck.

Some stuff the from the early week internet browsing.

-Not sure if I would want to stick my head in a one after all the other people have. Levitating Clouds Provide a Dreamlike Resting Place During the Festival des Architectures Vives

-I think we could be best friends. Meet a Woman Who Keeps 500 Plants in Her Brooklyn Apartment

–How to Keep Berries Fresh for Longer

-So into these Origami Bird Lights.

-I have got to try and make this mozzarella aquafaba cheese

-It’s that time of year again. Canning here we come! Making Fruit Jelly Using Apples for Pectin

–A coloring cook book. Brilliant.

And a few pictures from the past few days.

OF all the places that we went on our adventure, this place was the craziest. Maybe it was because we had been traveling for a while by then and I might have been a little loopy and hungry and full of traveling endorphins , but Iceland felt more like we had traveled to a different planet. Covered in snow and ice, gigantic , jagged mountains, and barely a tree to be seen. The sun was limited,%u00a0 rising around 1030am and setting around 330pm. %u00a0The landscape has a very barren, almost aggressive feel, but at the same time, really pulled me in. We only got to spend 4 days there( and they were the coldest 4 days they have had all year) but what time we did spend only made us want to go back (int he summer) to explore even more.

Our bnb wasin Hafnarfj%u00f6r%u00f0ur,%u00a0 a town outside of the big city. It isright next to a harbor with all the house build snuggled close on the hill in between rocks and boulders. The houses are so cute with a very danish feel, lots of clean edges, metal sidings, and fun colors. And the lights. Just about every house had some type of twinkly lights in there yard making the town light up like a fairy land at night. It was magical and beautiful and made me very happy.

We ended up taking a bus tour of the Golden Circle. I had never taken a bus tour before so I wasn’t exactly sure of what to expect. And I am not going to lie, I am so glade we did it, the tour lady had lots of really interesting stories and facts about the country to tell us andwe wouldn’t have been able to see any of what we saw if we didn’t do it, but I am not a fan of the bus. Eight hours of cramped seats, cold and damp withridged time restricted… not my cup of tea, but whatever, it was still really cool.%u00a0 Oh and did I mention the elves and trolls yet?%u00a0%u00a0 I had heard this before we went, but Icelanders believe in another dimension where mystical creatures live and that sometimes travel to this world. YES YES YES!!!!%u00a0 Isn’t that just freaking fantastic! On the tour, our guide was telling us all about it (she even believed in them) and how these creatures live under and in all the big rocks and boulders and those rocks and boulders cannot be moved or else you will disturb them. And not joke, there is anationalpsychicthat talks to the creatures in the matters of the roadand new building construction (are we to close to you boldermr. elf?) They take care not to disturb their natural habitats. (When I heard this I was just so happy.) All I know is thatI need to start believing in elves.

And the people. To be honest we didn’t have a lot of interactionwith local Icelanders. We stayed with the sweetest couple at theairbnb we rented, but they had only been in Iceland for a year. We did talked to people, but it seemed that everyone we talked to were traveling as well. The boys we were staying withm as wel as the tour guide had mentioned that the locals were not excatly the most friendly people. Not that they were mean or anything, just maybe a little standoffish. We kind of got that feel, but whenever we needed any help, the people we dealt with were very nice, but I kinda got what everyone was saying. It’s not the most jolly la la la place for people.%u00a0

Another strange part of being in Iceland was the food.%u00a0 Eating was difficult and very expensive. There was a restaurantin the town, but they mostly served meat ans seafood.%u00a0 There grocery store stocked very little in ways of fresh produce and what they did has was crazy freaking expensive ($6 for quart pund of carrots.. OUCH) Luckily I was able to score a bag of lentils, some apples, and a head of cabbage, so that’s what I lived off for the time we were there. Next time we go, I am for sure going to be packing a checked bag full of carrots. yeah, that’t what I will do.

So much, so much. I am sure I forgetting to tell you all about something I was going to tell you, but now I am just drifting in and out of all the pictures (I have so many more pictures)%u00a0 and am having a hard tie concentrating.%u00a0 So I will leave you with these to look. Andbefore I go, a little advice.%u00a0 Next time you find yourself going to Europe, take advantage of the Icelandic layover. The place is not the cheapest, but how can you pass up a free stop in a crazy cool country. (think about it..)

Have fun times today!

-C

Second leg of our adventure was Copenhagen which was fantastic. The city was beautiful with spindly topped buildings, cobblestone roads and just the smell. The city smelled like one big pastry. I loved it and we have decided that we must go back, just next time in the summer (it was pretty freaking cold and windy)

So we only spend 3 days there, but with what little time we did have, we spent walking, and walking, and walking. We walked our buts off. We figure there is no better way to get a good feel for a place then to walk the streets. And boy was there a lot to see. The bikes alone. Oh man where there so many bikes and the coolest ones at that. (it really made me missed my bike) and again, baked good galore. Everywhere you turned, someone was eating a pastry and the smell just wafted. There were flower shops and flowers on the streets. Little danish art galleries and danish pottery studios (I wish I could have bought it all) And a bike shop on every corner. The coffee was good (far better then Ireland), the veggies were plentyful and the people were very nice.

I have to mention the littles. The place we were staying there was around the block from a little preschool. Every morning I would walk by and see the fleets of moms ans dads biking their littles inbike containers (or thrown over a bike bar) , on their way to school. The kids all wearing the cutest jumpers, laughing and being happy. The preschool itselflooked so cool with huge outdoor space and a nature made playground.. It made the fever great.%u00a0 I love the way danish people raise and take care of there kids. (maybe we should move to Denmark and have us a cute little that sleeps outsideand smells like a pastry…)

But enough about the littles…%u00a0 Here are pictures of our adventures. It’s funny cause I thought that I was taking a million and one photos, but when I downloaded them, I didn’t take as many as I thought. I guess I was so into my made up little danish world that I somewhat neglected the camera which I totally cool with. My head is full of the city.

What can I say, Ireland was everything and more that I thought it was. The landscape is amazing, the people are so kind and friendly, stone walls a plenty, a pub or 5 on every corner, and the driving.. Oh man, that shit was cra cra!

It all started from Boston, after a four hour drive in the snow, we made it to the airport to sit around for a few hours before boarding my first plane ride ever. The excitement and fear were real, sending me into a walking fit where I went from bathroom to bathroom to pee (I pee when I am nervous… TMI?) But then we boarded and squeezed into out sets and the plane took off. And let me tell you, after taking 6 flights over the course of 2 weeks, that very first flight was a nightmare. The entire flight was constant turbulence and I had gotten a touch of vertigo. I though I was going to barf and was pretty sure the plane was going to crash. But I didn’t and it didn’t and that was that.

So three plane rides and one 8 hour layover later, we landed safely at the Dublin airport. It was late, to late to get our car, so we ended up sleeping (but not really) in the food court where the seats we plush and there was free wifi. At the very first second we could we rushed to the car rental place and got out sweet little ride, with the steering wheel all wrong. It was fantastic. The mr was the driver, for reasons of many, mostly I am a chicken shit and was to scared so I never did any of the wrong side driving, which was great cause the mr, he was a pro, like he had been driving on that side all his life.

And off we went, over the hills, into the countryside, around and around all the roundabouts. Hoping around every few days from bnbs (we did airbnb all the way and it was awesome) and just kept on going, going and going. We saw so much. Little towns, ocean for miles, the cliffs, the beaches, the green. Huge stone ruins all over the place. Castles, churches, sheep and cows. Everything was so lovely, so green even in the winter, and just so dang pretty.%u00a0 The weather was fine, never to cold, always a little drizzly (which I kind of liked) but the wind.. The wind was ferocious and nearly blew me away on many occasions. And again, the people.. We talked to so many folks and every one of them were so kind and helpful, it really made the place feel homey. Oh, and the produce. I ate my weight in fresh cabbage ans carrots, all grown in the country! But the one not so great thing that I must mention is the coffee. We had a heard time finding a decent cup anywhere. It was all about the tea. Tea and scones everywhere. I was coffee depleted by the end of the first day.

I could keep telling you every little detail, but I won’t,%u00a0 Ill just leave you with lots of pictures (I have so so so many pictures) and let you imagine yourself there.

And now I can’t wait to go back, but next time we want to bring our camping stuff and maybe rent some bikes Travel around like cool kids. (I would be ok with not driving over there anymore)

Have a great day and maybe go plan a trip to Ireland.

Bye

-C

Hey hey hey!!!%u00a0

Just checking in with the world….. I have been totally neglecting the Internet and pretty much all of normal life since we have been gone. So how are you doing?%u00a0

As of today, the mr and I are in Iceland, the land of trolls, elves, and kFC(I’ll tell you about it later) and are heading back home tomorrow night, so today we are going to spend it exploring for those elves and trolls(among other thing).

And I have so much to share. So when I get back, get my sleep back to normal and my life in real world mode again,%u00a0I’ll post lots and lots of pictures and tell you all about it.

until then, hope everyone is happy, healthy, and living the dream!

-c

Our adventure so far has been pretty freaking fantastic. We have driven all over the mid west coast of the Irish country side (driving on the left.. so weird, but so cool) Walked the cliffs of Mohr, collected seashells on the ocean, visited a few little cute as hell towns,%u00a0talked politics and agriculture over tea for hours with our Airbnb hosts, and have eaten a fair share of cabbage (nothing changed there). The only complaint that I have is that I am getting a wee bit sick and I am blowing snot like its my job.(cause you needed to know that) %u00a0Oh, and I have been getting like 4 hours of sleep a night. I can’t seem to shake the jet lag. (so if %u00a0I sound like I am rambling, I probably am)

The internet where we have been staying is not very strong. It takes a long time for a page to download and there is no streaming, which I though was going to be a problem, but honestly, I have quite enjoyed. It has been so nice to unplug from everything (no i phones, and one in a great while check the social media stuff and only texting when we need to check in). There was even a point in our trip that I was so absorbed in my surrounding and the beauty of it all that I completely forgot to take pictures. I alway have my camera on me, but I also have realized that sometimes its nice to just see and experience without trying to capture. (I am a little sad that I missed taking pictures of some of the stuff%u2026I will next time I am here.) And at the moment, or really until I get %u00a0home to my computer, all my pictures are stuck on memory cards, which is not a bad thing %u00a0because it will give me so much pleasure to look through photos when I do get them on the computer %u00a0So until then%u2026 The one picture I did manage to download is from the plan on over here. I might not like to fly, but the view%u2026.. can’t complain too much.

So I could go on and on, but I am not going to. We are getting ready to head out for the day in search of castles and dolphins.

Hope you all are having a great weekend!

-C

Sitting at the airport in Copenhagen %u2026%u2026

What What!!! %u00a0Thats right people. Our travel adventure has begun!

And you guys, I made it alive, my very first (%u00a0and second) plane ride ever! And oh boy was it a dozy.

The flight from boston to Iceland was just about as scary as I could have imagined. The plane felt like it was jolting back and forth the entire time. So much turblance. I pretty much couldn%u2019t lift my head off of the mr%u2019s shoulder the entire flight or else I was going to barf. And sleep. Not a chance. I was to busy wondering how long we would make it in the sub artic waters if the plane went down. I was thinking a similar situation to Kate and Leo in the Titanic, although I would never let Nick go. (gag. I did a little too.)%u00a0

So now we are sitting and hanging at the airport waiting for eight, yes EIGHT HOURS for our next flight into Ireland. Yeah, we are a little bored and sure, we could lock up our bags and venture out into the city, but honestly, we are beat ass tired. We kind of planed on hanging here anyway so we could spend a little time recouping from the time difference (sleeping like bum style)%u00a0and checking out the place so when we do come back next week for our stay we will know what to do. And really, just sitting here watching all the cool people with there funky luggage and hockey sticks??.. It%u2019s a good bit of fun. I just wish I packed me one of those donut pillows.

Anyway enough about our travel adventures for now cause I know what you really want to know about is this salad.

This is one of those salads that leaves your mouth puckering and wanting more. Sweet, acitic, spicy.. it hits it all.%u00a0I really wish I had me some of this salad right now. I made it this past weekend and as I am sitting here writing this, all I can think about it how I wish I packed it to bring we me.%u00a0I actually might done that but I was worried that any fantastic food I brought with me to the airport was going to get confiscated. So all I have left to eat, until we get to Ireland and a grocery store, is a can beans.%u00a0%u00a0Oh well. Next time.%u00a0But you, you can go make this salad right now and eat it and be happy. I’ll just have to wait until I get back to make it again.

The stuff. A persimmon (I used half), a small jalapeno (red or green) half and avocado and some red onion.%u00a0 Then you need some greenage in the form of kale or whatever greens you want and a lime, some red wine vinegar, and a bit of salt.%u00a0

Slice the persimmon and the onion nice and thin and into mouth sized pieces. Cut the avocado into chucks and de-seed and slice the jalapeno into thin little pieces

Stick it all into a bowl and cover with the juice of the lime, a splash splash of vinegar , and a pinch of salt.

%u00a0Toss around and let chill for a bit (the longer the better)

Chop up the kale into piece that will fit into your mouth

And then dump the stuff right into the greens

Agh, I want some salad%u2026.Jjust one more plane ride.

Have a swell day my friends!%u00a0

-C

serves 1-2

• %u00bd of a ripe persimmon
• %u00bd of an avocado
• 1 small jalape%u00f1o (red or green)
• %u00bd of a red onion
• %u00bd a bunch of kale
• 1 lime
• a few splashes of red wine vinegar
• salt and pepper to taste

Note.. You as much or as little the stuff as you like.

De-seed the jalape%u00f1o and thinly slice it, along with the persimmon and onion and place into a bowl. Cut the avocado into small chunks and into the bowl that goes too. Add in the juice of the lime and about 2 splashes of vinegar along with a pinch of salt. Toss around ad let sit on the counter for at least 5 minutes, but the long the better. And chop up your greens. When your marinating stuff tastes good enough to eat, toss into the greens. Sprinkle with pepper and grab a fork.

Eat. Yum.

The past few weeks, whenever the mr and I have a free couple of hours, we have been hitting the countryside, in such of the best rivers (for me to play in and for him to fly fish)%u00a0

We have been to many, but this one is my new favorite. There is shade to sit in, sun to bath in,%u00a0and hiking trails to hike. There are little wading pools, deep spots that are great for fishing, and lost and lots of the most amazing rock formations. And bonus,%u00a0the was not a mere person in site, only a few cute little frogs.

%u00a0No matter that I think I broke the bottom of my foot walking barefoot in the water and jumping hard onto a rock, or that the mr came back with a touch of poison ivy (poison something). We still both love it and are looking forward to our next trip back with shoes and long sleeves!

You got any plans this weekend? If not, I am recommending that you hit a river. Bring a book, bring a picnic, and bring a little bucket for your river treasures. Soak up the last bits of the summer, take a break from the crazy, and just go. Trust, you will be happy you did.

I’ve gone on a complete split pea binge. I have been making it (or reheating it if I have left overs) every day for the last two weeks, no joke. (This lady needs her protein) I get home, grab what ever veggies I see first in the fridge, a few jars of some spices, the giant jar of dried peas, and make quick work of lunch. Chop chop, dump, splash, stir. I am a soup (stews and bisques too) master. Soup for lunch. Right in all ways and just needs to happen.

Sometimes I’ll make soup and it’s just good soup.%u00a0 Sometimes it will end up being really good .This soup, well this soup is really freaking awesome and is my new go to for split peas. Thick and creamy, mildly sweet from the parsnips and ginger, but mellow at the same time. Add a little or a lot of pepper (lots of pepper here) and you got yourself perfection.

Soup that warms you up from the inside out and leaves you happy and full.

Split pea for life!

The stuff. Dried split peas, parsnips, a carrot, and onion, some Italian seasoning, ground ginger, bay leaves, and salt and pepper. Also need water.

Chop the veggies. Smaller chunks are good, but don’t worry to much, it’s all getting blended up anyway.

Now toss all those veggies into a big heavy bottom pot and mix in all the spices. Stick o stove with a splash of water and turn up the heat to give the veggies and spices a few minutes alone to active all the goodness.

Once the smell hits you nose and the veggies look like they need some water, dump in the split peas and add enough water to completely cover everything plus a few extra inches. Bring the pot to a boil then turn down to low, stick a lid on pot, and let cook. Check an stir every 10 minutes or so. If it starts to look dry, add in another few cups of water.

Peas are soft, veggies are cooked and now soup is almost ready to go.

Just blend it until smooth. Take liberty hear and smooth it as much or as little as you like. Also if you want to thin it out, just add more water. Want to thicken it up, just cook for a little while longer. ( spit pea is so easy).

And that is it.

You know what to do from here.

Soup time!

Stay warm and have a great weekend.

-C

makes a large pot of soup that will feed 4-6

• 1 pound dried split peas
• 1 medium yellow onion
• 1 large carrot
• 1 pound (about 4-5) parsnips
• 2 tablespoons Italian seasoning*
• 2 teaspoons ground ginger
• 2 bay leaves
• salt and pepper
• water

*Note. Italian seasoning is pretty basic and you probably have it, but if not you can make your own by mixing equal parts thyme, oregano, basil, and rosemary.

Start by rough chopping all the veggies and placing them in a large heavy bottom pot. Mix in the spices and bay leaves. Stick on the stove with a splash of water and cook for a few minutes to let the spices ans veggies heat up and smell all nice. Add in peas and enough water to completely cover everything in the pot plus a few inches. Bring to a boil, them turn heat to low, cover pot, and let cook for about 1/2 hour-45 minutes, checking and stir ever 10 minutes. If the soup seems to get too dry, just add in a few extra cups of water.

Once the veggies and peas are soft, turn heat off and using the blending device of your choice, blend until smooth. Season with salt and pepper to taste and eat hot but watch your tongue.

After spending a good few hours driving around to different stores with the mr looking at all sorts of appliances mostly stove, all I wanted to do was bash my head against a dish washer. But then I would have to choose one to bash against and I can’t seem to do that.%u00a0 Agh, I hate shopping, especially for something that I really need and cost a lot of money and I don’t want to screw up.

It’s all about the stove, the main tool in the kitchen. I want it to be awesome, pretty, super functional. It needs to be able to not break (I break ovens) when I crank the heat way up. I don’t want or need anything fancy like infer red censors or a led touch pad(that is just more things for me to break), I just want a simple, easy to clean, power house that will do my bidding and not look like shit. Oh, and not be a million bucks.%u00a0 And that there lies the problem. Those un-fussy powerful ovens are the super duper expensive ones. Yup. I am all over the place with this and it’s got me overwhelmed. To top it all of, there is a deadline. The stove needs to bought and in the house but the end of next week.

What I am hoping for now is that appliance fairy from the super duper expensive oven store comes by my house and drops me a stove for the reason none other then I want it. Mahaha. Dreams.

When the shopping trip ended the mr dropped me off at home to do a few things while he went back to the house and painted trim. My plan was to sort through bills, research ovens some more( so much researching) and clean the car(its stinks). As soon as I walked into the house I realized something. I haven’t been home at this time in like a month. There is sunlight, I can open the door cause it’s warm out, and I just didn’t really give a crap about doing anything. I took a look around my tiny loft and with my tiny kitchen and tiny oven. My tiny oven, no fancy, no gadgets, not even very powerful, but has baked and roasted and boiled so so many things. That’s when I decided that I wasn’t going to do anything that I came home to do, I was just going to bake something, spend a little more time in my tiny, one wall kitchen. And so that’s what I did. Parsnip snickerdoodles. The idea popped into my head a few weeks back and I just so happened to have a few parsnips left in the fridge (I was saving them for my dinner but I figured the mr deserved cookies), so there really was no question. I was making cookies. After the past few weeks I think we all need to bake some mother F-ing cookies.

Cookies came out fantastic, the house smelled amazing, and I got to just chill for a bit, not thinking about new ovens or bills or money, just watching the cookies bake. It was nice.

The stuff. Gonna need a parsnip or two along with some flour, sugar, coconut oil, salt, baking soda, vanilla extract, cream of tarter, and cinnamon.

First thing is to soften the parsnip. Chop it up and place into a pot with about and inch of water and steam until fork tender. Once done, toss into a food processor to puree it all up.

Parsnip puree for the cookies ans enough left over for a quick snack.

The measured puree goes back into processor with sugar, vanilla, and coconut oi and get pulsed all together until combined.

Then the rest of the dry ingredients go in.

Pulsed until a nice dough forms.

A ball of cookie dough awaiting a cinnamon sugar bath.

Make little balls of dough them coat them in the cinnamon sugar and place on a cookie sheet.

I give the cookies each a little squish with my fingers cause thy are not going to spread much.

And into the oven they go.

Minutes later and out they come.%u00a0 Cinnamon sugar Parsnip goodness.

Nothing beats not doing the things that need to be done them baking a pile of cookies.

-C

makes 2 dozen

• 1 large or 2 small parsnips (1/2 cup pureed parsnip )
• 2 cups all purpose flour
• 1/2 teaspoon cream of tarter
• 1 teaspoon baking soda
• 1/3 cup coconut oil
• 1/2 cup sugar plus 2 tablespoons
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/2 teaspoon salt

Grab parsnips, chop into chunks andtoss into a pot with about an inch of water. Stick on stove on high until water boils then down to a simmer with a lid on pot until the parsnip chunks are fork tender.

Dump cooked parsnips into food processor and blend until smooth. Scoop out puree, measure a 1/2 cup (any extra is a snack) and add it back to processor. Add in coconut oil, sugar and vanilla and pulse until combined. Add in the cream of tarter, baking soda, salt, and flour and pulse it all together until a a dough forms. Dump dough onto counter and bring together.

Preheat oven to 350.

iI a small bowl, mix together the remaining 2 tablespoons of sugar with the cinnamon. Take small lumps of the dough and roll into balls. Roll the balls all up in the cinnamon sugar mixture and place onto a baking sheet with a little space between them. With your hand or a fork if you want,%u00a0 smoosh the cookie somewhat flat. When the sheet is full, place into oven to bake. Cookie should take about 9-10 minutes or until slightly rised and the bottom is a light golden brown.

Remove cookie from oven, place on a rack to cool, then you know, eat them.

Guess what guys %u2026.I got myself a sick vintage waffle/ griddle iron. I couldn’t be more thrilled!!!%u00a0I found this thing at the local recycled goods store the other day, along with a very beautiful old white pyrex mixing bowl. It was one of my best thrift store scores! (Checking out the inventory and the condition of all the old things that day, I would say an old lady had just died and all her perfectly keep, mint condition kitchen stuff had just been donated. %u00a0But it’s cool, cause I get the feeling that she was at least 90, with a big loving family, and was happy until the day she died. And I am sure she would be pleased that I have taken over the waffle maker. Thanks old lady!)

%u00a0And now I am pretty sure that %u00a0everything I make for the next week will be cooked on said waffle/griddle. I am serious, I already have a list of things to try and cook on it; cookies, biscuits, granola bars, potatoes, fruit, some type of pasta situations%u2026. the list of possibilities is endless and I bet that at least 1/2 of these things will be totally awesome and amazing.

But first thing first. I need to make dinner.

So waffles for dinner!!%u00a0

Note. These waffles are completely 100% fantastic for any meal you want to make them for. They consist of nothing more then beans, a shit ton of veggies, and just a bit of cornmeal. But don’t let that fool you because they are super packed full of so much flavor, have a really soft tender inside, with a nice crispy outside and are so super pretty. They are wonderful!%u00a0The stuff. First, we got a big old pile of shredded up veggies which include; carrot, beet, sweet potato, onion, parsnip, celeriac, and a little bit of kale. %u00a0A we got a bowl of rinsed and strained white beans, a little bit of cornmeal and salt, pepper, and garlic powder.%u00a0

The makings of something amazing!Before you do anything. get your waffle iron out and preheat it.%u00a0

While thats going on, take you beans, %u00a0add 3/4 cup water and puree until smooth with whatever blending device want to like to use. (I used my hand blender%u2026less to clean)Now collect all the shredded veggies and dump into a big bowl with the bean puree, the spices and the cornmeal. Mix until combined. The batter should be thick, but not dry. If its seems to wet, add more corn meal, or too dry, add a little more water.

Note how my batter turned a magical pink%u2026 I love beets, they make everything pretty! And check out that bowl!When your waffle iron is preheated, oil it if needed (if your not sure, add a little oil just to really make sure your waffles don’t stick) and take appropriate size spoonfuls of the batter and stick on iron. Close it and wait%u2026..My iron has a little light that turns on when the waffles are done cooking, so I waited patiently (ok iI did open it a few time) until light tuned on and removed the perfectly cooked waffles.

Did I mention how awesome my new/old vintage iron is?

SO AWESOME!!

I made a little gaucamole and gave the mister and little bowl of plain Greek yogurt with lemon juice, but feel free to top, drizzle, or dump whatever you want onto these beauties%u2026%u00a0

Happy waffle Wednesday!!!

-C

Veggie Bean Wonder Waffles

Makes 8-10 waffles (in my iron) feeds 2-3 peeps

• 1 small carrot shredded
• 1 small parsnip shredded
• 1/2 a small celeriac root
• 1 small beet shredded
• 2 kale leaves chopped into tiny bits
• 1/2 an onion, shredded
• 1/2 a small sweet potato shredded
• 1/2 cup cornmeal
• 2 cups(or 1 can) cooked, rinsed and strained white beans
• 2 teaspoons garlic powder
• teaspoon each salt and pepper
• oil for iron(if needed)

Note on veggies%u2026 I used what I had in the fridge and shredded, it came to about 3 cups. If you don’t have these specific veggies or only want to use a few.. go for it. Just make sure to have 3 cups of whatever veggies you use.

Take you beans and blend them up with whatever device you would like to use. Once creamy, add to a bowl with the rest of the ingredients. Stir until combined.

Once the waffle iron is preheated, oil it( if needed) and place the recommended amount of batter right on it there. Close and cook until golden brown and waffly.

Serve on a plate with topping of your choice, A few suggestions.. Guacamole, salsa, hummus, mustard, greek yogurt%u2026 anything that tastes good to you.

Eat as breakfast, lunch or dinner…

Fork into face

%u00a0I’ll let you know now, I am a make and eat soup all year long person. I can think of few things better then sitting outside, basking in the sun, hopefully with a light wind, a book in hand, enjoying a nice big cup of some good homemade soup. (Doesn’t that sound so freaking lovely?) This soup right here is perfect for just that. Parsnips are the best, kind of like a big white sweet, yet starchy carrots. And cooked together with a little bit of light and lemony thyme, rich earthy turmeric and a couple more chopped veggie%u2026.. you got yourself a%u00a0nice thick and fragrant bowl of happiness that fills you up without weighing you down. It’s food you can eat that fills you up, leaves you feeling cozy, yet still wanting to hop on a bike or lace up the running shoes. %u00a0Hearty without the feeling of all the heaviness.

A perfect soup for spring! (or summer, winter, or fall)

The stuff. Parsnips, carrots, onion and garlic. Thyme and turmeric, salt and pepper. the tinniest bit of oil and water (water not shown)Chop all the veggies and the garlic, drizzle a dutch oven or a pot with oil, toss in the veggies. Add the turmeric, the thyme, and 1/2 cup of water.%u00a0Sweet sweating the veggies. Turn pot on medium and cook until the water completely cooks out. When the veggies start to brown and stick to the pot, deglaze with water. Give a good stir and keep cooking. Repeat the deglazing process until the veggies are super soft and ready to blend. (I did this 4 times.. it only took 10 minutes)Add enough water to cover the cooked veggies.%u00a0And now blend the heck out of it.. Go as smooth or chunky as you want. I blended as smooth as I could get with this crappy immersion blender. (Blender on loan until I finally decide on, and buy a new one)And there you have it. Scoop into bowls, add lots of cracked black pepper, and go to town. I made enough to save a bowl for later%u2026 %u00a0it didn’t last for later.%u00a0

Soup so good.%u00a0

-C

Parsnip Thyme and Turmeric Soup%u00a0

• 4 large parsnips
• 2 carrots
• 1 whole onion
• 3-4 cloves garlic
• 2 teaspoons thyme
• 2 teaspoons turmeric%u00a0
• salt and pepper
• olive oil
• water

Dice up the parsnips, carrots, garlic and onion and place into a large dutch oven or pot. Drizzle with a bit of olive oil, %u00a0sprinkle on the spices, salt and pepper and add about 1/2 cup of water. Turn heat on medium and start cooking down the veggies. Once the water evaporates and the veggies start to caramelize, deglaze pot with about a 1/2 cup of water. Give pot a stir, and continue to cook until water evaporates. %u00a0Repeat this 2-3 more times until the veggies are super soft and fragrant.%u00a0

When the %u00a0veggies are ready, add enough water to the pot to submerge the veggies. Bust out the immersion blender or dump into a blending device and blend until smooth (or the consistency that you want) Have a cup of water ready to thin out if needed. When blended, taste for salt and pepper, add more if you want, and cook on low heat until you are ready to serve.

Garnish with a lot of good cracked pepper

Eat from a vessel, use a spoon

%u00a0 %u00a0%u00a0 Before we get to the fries, I just want to mention that %u00a0yesterday was one of those fantastic winter days that reminds me why I love living in Vermont. %u00a0Pretty 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. %u00a0It was so nice and soooo sooo needed!%u00a0 Anyways, the other day as me, my sister and the mister where putting together %u00a0one more piece of Ikea furniture, (I am the master at Ikea assembling!) %u00a0a 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 %u00a0delivered 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%u00a0out 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%u00a0sharing the last of the greens that I had for MY%u00a0dinner 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%u2026 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. %u00a0I added the oil to the pan to toss the fries in and then sprinkled with a fair amount of salt and pepper. %u00a0If you don’t have and or want to use a cast iron pan, a baking sheet works just the same.

%u00a0 %u00a0Oh 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%u2026and I kind of did.%u00a0

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%u2026

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. %u00a0It lead the mister to ask the question…What pizza?%u00a0

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%u00a0and trim%u00a0carrots and parsnips and cut into large matchsticks%u00a0(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 %u00a0crispy 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

It is cold. I am cold. Vermont is cold. But that’s ok, I like it.(until around mid march, then not so much) Ok, so I am not always cold, I actually wake up warm., but as %u00a0the day progresses, I lose body heat and by lunchtime, I am freezing. In comes a bowl of hot spicy, hearty soup. It’s like a soft, fluffy, footed adult sized onesie, wrapping me from head to toe%u2026%u2026..Soup is where it’s at. This particular soup is one of my go to flavors. I don’t always add the exact same veggies(I use what I got) but the spices are some of my favorites. Feel free to mix it up a bit, add little bit of that, more or less of this, and maybe a dash of whatever you want. Soup is so versatile, isn’t nearly impossible to screw it up.(I have screwed up a few batches in my time so don’t feel bad if you have too)

What I had in the old crisper. Carrots, a parsnip, celery, garlic and onion. A fantastic bunch. I don’t think I ever make a soup without carrots or onion. They are considered major staples in my kitchen.

A beautiful array of spices:.Curry, cumin, red pepper, chili, paprika, and coriander. All toasty and warm spices. Perfect for those 10 below 0 days. Now doesn’t this little plate look nice? You must arrange your spices like this in order for the soup to work(no not really, but it is really pretty!) Chopped up veggies sweating in a big pot. I always sweat the veggies for soup, it helps cook time, enhances the flavor of the veggies and toasts up the spices.(Throw in the spices while doing this, it helps to bring out the flavors) When I chop my veggies, I usually do not do a uniform chop, i like a few different sizes. Smaller pieces cook faster and melt a bit and bigger chunks retain more crunch and texture when cooking%u2026.But by all means chop them all the same. Just telling you what I do.%u00a0 %u00a0Once the veggies are tender and the bottom of the pot is starting to brown a bit, add a splash of vinegar. Mix for a minute to dislodge stuck on veggies than in goes the tomato base. I buy big cans of San Marzano tomatoes, use what I need and refrigerate the rest in a big ball jar. I use the whole can within a few days.(Seriously, I soup every day). If you don’t use a lot of tomatoes, just use a 28 oz can. Crushed or whole is the way I go, but whatever floats you boat works too. %u00a0Anyways, you got the tomatoes in so now dump in the lentils and a bit of water.. I’ll give you measurements, but honestly, I just usually throw in half a jar or lentil and whatever water is left in the teapot. You can never have to many lentils and if you go to heavy on the water, you can just cook it down. No biggy.

%u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0%u00a0A handful of a hearty green helps to add depth, texture, color and flavor. I love kale in soup. Chop it up into small pieces and throw in a the last-minute. It’s fine to add it in at the beginning with the tomato and stuff, but I find I like the texture and flavor better when I add it towards the end.%u00a0%u00a0 %u00a0 %u00a0 %u00a0Topped with a few roasted chick peas that I just happen to be snaking on when I was serving up the soup.. Crunchy chick peas are good on anything. Try it, but don’t worry about it if you don’t happen to have any on hand. You can add anything you like if you want a little crunch. Maybe some toasted squash seeds or some cracker crumbs. Or nothing. You don’t need anything here, this soup is good enough without it.

%u00a0 %u00a0 %u00a0 %u00a0

And that the soup. Hearty and warming, keeping my bones from the death grip of the cold.

P.s. Make a double batch of this soup%u2026Left overs are the best and take a few minutes to reheat.

HAPPY FRIDAY!!!!!

Curried Lentil Veggie Soup

• 28 oz can crushed tomatoes
• 28 oz water
• 1/2 cup dried lentils
• 1 large carrot
• 2 stocks celery
• 1 small onion
• Few kale leaves
• 2-3 cloves garlic
• 1-2 oz of %u00a0apple cider vinegar
• 1 teaspoon Curry Powder
• 1 teaspoon Cumin
• 1/2 Teaspoon Red Pepper flakes
• 1 teaspoon coriander
• 1 teaspoon %u00a0Paprika
• Salt to taste
• Pepper to taste
• Roasted Chick peas to garnish(Optional)

Rough chop the carrot, celery, onion, and parsnip and place in large pot with a dash of salt and pepper. %u00a0Place on medium heat with lid and let the veggies sweat for about 5 minutes. Chop garlic and add along with spices and vinegar.Replace lid and let cook for another 5 minutes.

Remove lid and add tomatoes, water, and lentils. Bring to a rolling bowl then reduce heat to low and give a good stir, making sure to scrap the bottom of the pot to dislodge any stuck veggies. Replace lid and %u00a0simmer for another 20-30 minutes, stirring on occasion. Soup is done when the veggies and lentils are cooked to your liking. This is when I add kale. Small chop the leaves and throw into pot and stir. Let sit in hot soup for a few minutes.

And Your Ready!

EAT AWAY THE COLD!