Sometime you look back at a week and think, blah, or whatever, or that sucked. This week I look back and smile. It was a good week. Nothing to special, just springy and warm. I got to hang out with my peoples, see the world turn green and lush, and I didn’t stress too much about anything because what is the point? Plus I bought a single pink carnation at the grocery store at the beginning of the week for the mr. and every time I see it, I smile a little. Sometimes just a little something something is all we need.

So yeah, the week was good. There was the normal stuff of work and what not but also a fair amount of not work stuff. I saw my moms for Mothers day and brought her food. The mr and I went for some long walks that did not involve any outdoor clothing (just normal indoor clothing) We hung out with the littles for a good afternoon of tree house chilling, baby running, three wheeling, and all sorts of other fun. Miley was super pumped to show off her new shoes that are partially gold. She was obsessed and needed to wash them off at the end of the day. Those were the days,when you cared about your shoes? (I am assuming you don%u2019t now , like me, but maybe you do.) Also Barb finally come back to me (school is over so she has time again) me and I feed her soup. Megan also came over for a soup lunch and a walk because that is what we do. (We are a family of eaters and walkers.) I worked on some clay rainbows, planted some more plants, and cleaned under my fingernails. The one big thing that I tried to accomplish and haven%u2019t yet managed is the bike thing. I have been shopping for a new bike and it is so so so HARD! I am not good at buying anything in general, especially when it is for me, and not food, and costs more than 5 bucks. But not just that, it%u2019s that there are so so so many bikes to choose form. I am all like , YIKES! And so I did myself a favor and just gave myself another week to ponder and look and decide. The right bike will present itself when it is suppose to, or when I finally break down and just buy this one.

Yesterday was a good solid day of getting shit done. I got the winter tires changed to summer (thanks Justin!) and hung with Alex while it was happening. We talked music and cassette tapes and how music is everything. Then I went home to the yard and all the massive piles of leaves, dead tree(so sad) and over all lawn degree and the mr and I got it all into the truck to send off to compost land. After hitting the transfer station to offload we made a really quickly stop over to see Anthony getting ready for his prom%u2026.Oh my shit. The kid is like not a kid anymore and was wearing a tux and looking all old and what not. The shinny ass shoes alone were too much for me. (more shoes that need cleaning). How is it possible that I have a sister that is old enough to have a kid that is old enough to be going prom? OH, because I am getting old. That is how. Ha.

And after that, it was back home to finish cleaning and eat dinner and water the garden and feel exhausted but accomplished. I don%u2019t mind being super tired, just as long as I have something to show for it (The yard looks A+ so I am happy)

I think today mainly going to be a work day. The mr has a project that he is in the middle of so he is going to be doing that all day and I have a few things I need to get done and then a ton of other things that need doing as well. Don%u2019t worry, I will be spending some of that time outside with the green things in the dirt, making sure I have sun screen on, listening to some good tunes and drinking coffee like it is going out of style.

The ways of the internet this week.

– The news of abortions and women reproductives rights has been front and center this week. The lengths women have to go to to do what is right for themselves is shameful at best, but basically pretty fucking grotesque. These are the people that are trying to help. The Secret Baby Catchers of Alabama.

–Report: U.S. Navy Cracks Case Of Majestic Sky Dick. Phew. Now we know who to hire for our own sky dick.

-Can%u2019t wait for that new pool to be build around the corner%u2026NOT. And really, didn’t we all know this already? Your Neighborhood Pool Is Full of Unshowered Pee-ers

-A lot of breakfast food in America is basically junk food if you really think about it. Muffins (really cupcakes), pancakes (really cake covered in maple sugar), Pop tarts (pie) yogurt (almost ice cream)%u2026 Its all just desert with a different name. I Broke Breakfast. Americans eat a narrower variety of foods for breakfast than anyone else.%u00a0

-Imagine the magic.. I get feels just thinking about this place. A Fleeting Dandelion Wish Processing Facility Appears For Two Days Outside of Los Angeles

–ECLECTIC DINING STYLE.. I want all the tables and chairs. Just where to put them%u2026%u2026????

-After reading the list, I feel pretty dang awesome cause I clean all that shit! Cleaning Supplies Might be Spreading Dirt Around Here%u2019s How to Clean Them This Weekend

–How Did Chickpea Flour, A Staple Of Indian Cuisine, Become A Health Food Sensation? Because it is amazing. See recipe for Socca.

–Have you tried plogging, the Instagram trend that might be the sustainable sport of the future?. Even if it%u2019s trendy and a way to be cool, well it is pretty cool and great and I am all for it.

–Can %u201cIndie%u201d Social Media Save Us? Something needs too.

Pictures from the week.

And all of a sudden the world is green and it is mazing and magical. The best time of the year, when all the cool and wet weather pays off with sunshine and flowers and the greenest greens. No longer freezing and it is yet to be too freaking hot. Spring spring SPRING. It is not lost on me. I take it, I suck it up, I appreciate it all. Even the cray cray rain storms. What a time, what a time.

Last week we started off Sunday going to see some jumping fish. We packed our lunches, grabbed the camera, drove the 2 hours to the river and sat around watching and waiting. Sadly we saw no jumping fish. And that was that in case you were wondering. One of these years we will see it.

The rest of the week has been a little crazy. In between work and chores and life stuff, just about every day we have had anywhere between 2-4 littles. What for their parents needed a sitter or a ride here and there cause their car broke down. Or just some aunt and uncle hang time because who doesn%u2019t want to hang with us? So beside the mr finish off the trophies for the Lund Family Fund Raiser, me working the pug mill at the studio, or us trying to trade off the car in hopes that we both can get where we need to go in time for getting there. (Oh man the car thing, that is a whole other beast.) Yeah, it%u2019s been busy and hectic. On the bright side we have spent a lot of the time running around outside, drawing, and eating. A few little highlights. One of the nights So was feeling a little sick and Coco was feeling mean and wouldn’t let her nap on the couch so she ended up dragging a bunch of pillows into the pantry and falling asleep. It just made sense. Then there was Judah with his mad drawing skills drawing me pictures of vegetables (amazing) then farting with his armpits. And Miley, with her tude and phone. Getting her to hang out and just be sweet was nice. And Coco. That freaking little. Always happy, always eating, always causing trouble. Loves to run into the garden and jump all over the couch covered in peanut butter. (that is the baby, not me. ha) We found him a three wheeler. His legs might be too short but we will figure it out. It is gonna be a fun summer!

After the week long little marathon that ended with sticky littles eating pancakes (and being dangerously low on maple syrup), thrift store shopping (I scored the best new photo piece), and stopping in on my maybe future new bike(???), I came home and cleaned the crap out of everything. It never fails to amaze me how gross kids can be. The toilet alone, well, lets not go there.

Today, as it is Mothers Day and all, I am going to be a dutiful daughter and go see my Mama. Right now (at the wee early hour of 5 am, I%u2019m about to pop some bread and then a cake into the oven as offerings. We are going over around lunch so I%u2019m going make focaccia grilled cheeses (with the fresh bread) and hand over the blueberry cake that she loves. Then hopefully just spend a couple hours drinking lots of coffee and chilling on the porch.

Look at me, I am such a good daughter.

Links of interest on the internet.

–Yes, I’m In School for Nutrition. No, I Don’t Want to Hear About Your Diet. I feel this. Sometimes people feel like they need to tell me everything they eat, for approval or something. And I actually don%u2019t mind talking about what people eat. I’ll even make suggestions about foods that I like to eat or ways to prepare certain things but I stay away from telling people what not to eat%u2026 (people always assume I am going to tell them to not eat meat. I say, I do me. You do you.)

-I don%u2019t know how may times I have seen Bill and Teds Excellent Adventure. This should be good. PlusI totally have a thing for Keanu Reeves. Bill & Ted are embarking on a third excellent adventure next year

–How Weeds Help Fight Climate Change. Weeds are not the problem friends. The chemicals that people use to get rid of them are!

-If you are interested in VT State Parks, here its the list of all the parks opening days. Can%u2019t wait for CAMPING!!!

-Did you go through an Arizona iced tea phase? I had a very brief stint with the green tea%u2026 I can%u2019t even imagine drinking one now. The Dream of the %u201990s Is Alive in AriZona Iced Tea

–An Interview With A Man Who Eats Leftover Food From Strangers’ Plates In Restaurants. I think this is awesome and have much respect.

-A question the I didn%u2019t know I wanted answered until I read this article. Why do cats%u2014and so many other animals%u2014look like they%u2019re wearing socks?

-I get all sorts of feels when I see pandas. MY favorite favorite animal growing up. I carried a pink polka dotted panda around with me for years. SO many panda things. So this is fantastic and I hope to visit one day and hug me a panda (with pink polka dots) China%u2019s new panda park will be three times bigger than Yellowstone

–I have heard and seen some crazy fights in the past in places we have lived. A good few actually. It is never a comfortable thing but sadly, we got used to it. Listening to My Neighbors Fight

-Mothers Have Been Complaining About Mother%u2019s Day Breakfast in Bed for More than Half a Century. Why Does It Go On?. I am a strict, NO FOOD! in bed person. It just have zero desire to eat in bed so breakfast in bed sounds terrible to me. Plus I am awake at 430 every morning and I don%u2019t eat for a few hours after I wake up. It just wouldn%u2019t work.

And pictures from the week.

Hey hey hey! Happy Sunday. Hope you are finding yourself happy and relaxed and enjoying all the good things the world is giving us. Like coffee and green things. All the coffee, all the green things for sure.

Another week that came and left and now it%u2019s May. MAY! Can you even? The time, where does it all go? (an existential question for you) Our week (and time) started off with a chilly wet jaunt to a river. We were going to go out to the kingdom to watch the salmon jump out of the river but it was just to dang cold and rainy so we decided to hold off on it. But we did make our way to a river near by so the mr could officially toss in a fly line into some water. I guess fishing season started a week or two back but we have had so much rain that it has not been great for fishing, or being outside much for that matter. Anyway, he got a few casts in so he is happy.

Wet and raw weather wise was the way of the weather this week. We did have a few breaks of sun which lead to an impromptu afternoon hike just because the sun came out. It was fantastic, or started off that way. Up and down and around the woods to the very flooded lake. Half the way through the hike we ended up at a boardwalk that had a little water coverage, which was fine because someone placed nice big rocks to pass over. Or so I thought. A few steps in and the bridge gave away and into the lake I went. Just my feet and up my legs a bit, but yeah. I just stood there in shock for what seemed like minutes but eventually made my way to the other side of the bridge, drenched boots and all. The rest of the hike was soggy, but hey, I was outside and there was sun and I wasn%u2019t freezing cold so yeah. Could have been worse. It could have been the mr who went in and I really really would not want to have had to deal with him hiking back with drenched feet. Now if my hiking boats would dry out. That would be great.

Other then our little outdoor adventures, the week went the way the weeks does with work and all. The mr running around frantic, having doors, making room for giant ass wood slabs in the barn, wheeling and dealing.

Friday was all day studio work. Lots and lots of pugging clay. While I was at work the mr picked up littles (Miley, So, and Judah) and they all came to the studio to pick me up. It is always a great way to get people to listen and leave the studio when they are suppose to when a bunch of kids rush in and start demanding food. People, at least the clay people, are scared of hungry little kids. Ha. Off we all went, me covered head to tow in clay. Found out in the car that Judah was sick (so sad) so he went home and it turned into a girls night sleep over. Pizza, soup, and peanut butter sandwiches for dinner. We went walking/piggyback riding, the mr and Miley played with the new wood brander which included fire and hot metal. The mr took them to the store to pick out ice cream while I tried to clean myself up, they came back ,ate lots of ice cream, then showered and brushed hair without arguments. They picked out movies without fighting (movies about ballerinas and singing animals) and happily curled up together on the floor. Me being me with no attention span or energy left skipped the movies and went to bed. When I went to wake them up the next morning, I found out that they had woke up (or never went to sleep) in the middle of the night to draw and do yoga? Yeah, I don%u2019t exactly know what went on. What I do know is my yoga mat was upstairs and I remember waking up in the middle of the night to sounds of the wall being kicked a bunch, and there were drawings of crazy things and colored pencils everywhere that were not there when I left them the night before. Hey, if that is what they want to do in the middle of the night, more power to them.

After pancakes and cartoons, the ladies and the mr spent the morning going through a million awesome shells. I guess someone had massive shell collection and gave it over to the mr. Neither of us are really shell people, I mean a few cool ones, but this collection was INSANE. SO we gave them all to the littles. And gave the littles a boxes to bring home to their siblings. They can have all the shells, we are good here.

We dropped girls off, ran around doing errands, then came home and I putz in the yard before going about cleaning the house. Lots of dirt and mud and sticky shit on everything. I just don%u2019t know where it comes from. Well I do actually. And it%u2019s mostly not me so yeah.

Today the mr and I actually are heading out to the kingdom. We need to see some fish jump. A few hours back and forth will give me time for some open window car rid air and reading if it doesn%u2019t make me puke. Picnic lunch by the river and afternoon road coffee. Hopefully we get home in time for me to spend at least a good few hours in the garden to ooh and awe at the stuff that is starting to pop out of the ground and maybe figure out if it%u2019s a perennial I planted or just a weed. Good thing I like weeds too or else I would be terribly disappointed a lot of the time.

Have a few extra minutes? Take a look at some interesting internet from the week.

–The Obamas Are Making a Kids%u2019 Food Show on Netflix. Oh HELL YEAH! And I am not a kid but I am gonna watch it.

-What a great business/environmentally awesome/ logical/ just plain right idea. Toronto Restaurant Fights Waste By Chopping Menu Prices Till Food Is Gone

-Some serious boldness. Bold Line Drawings Layered on Top of Deconstructed Images of Fruit, Flowers, and Animals in Tattoos by Mattia Mambo.

–Rise of the Lady Backpack. Purse. Please. Back packs are the best, but to be honest, I mostly stick to nothing, just my wallet and keys in a pocket. Back pack for biking and hiking and a tote bag for the groceries, the library, or the occasional kitting project. Simple.

-I struggle hard with my OCD cleaning. I sometime wish I had the ability to let things be mess, but then again%u2026. The Unbridled Joy of (Occasionally) Letting Your Room Get Really, Really Messy

–What Comes After a Rut? Take the good with the bad and all the craziness that is the ebb and flow of life.

– Why the Kentucky Derby is a 145-year-old celebration of hats. Now imagine if people went around wearing those hats all the time. The world would be a better place.

-Maine, you so smart. Maine just banned Styrofoam food containers

–How to be assertive without being called a bitch. Why are women always considered bitches? Well I am anyway%u2026.

-I love this and only wish I was ablate %u201cGramp%u201d when my grandparents were alive. ‘Gramping’ Is the Latest Travel Trend Grandparents Need to Know About

And some pictures from the week.

This week has definitely gone by really slow except that it has flown by super fast, you know what I mean? It%u2019s probably because of all the up and down weather and my overall crazy brain that is pulling me all over the place New seasons do that to me, make me crazy.

The week started off with Easter. We went to my moms (half the family didn%u2019t show up (butthole reasons), did some lunch, played outside, and that was that. Then I came home to continue yarding (yarding is a new word I invented that means to spend time in the yard doing yard stuff)

The rest of the week went. We worked, the mr finished putting the floor down in the porch (I forgot to take a picture) He moved the camper and created a new workshop, applied large stickers to doors, made me 6 more raised beds (4 are TRIANGLES!!!). He has been doing all sorts of stuff. Me, I have been spending as much time outside I as I can, in between the piles of papers that I am trying to deal with, working at the studio, throwing pots, thinking about fixing my bike, and all around trying not run through a wall. I am in that head space where everything needs to be done and I am trying to do everything. All at once. Thats my spring brain. All of a sudden and BAM, my brain is awake, the world is awake, and there is a ton of shit to do.

On one of the nicer days (it has been a little chilly and rainy all week) we spent a few hours with Megan her littles and I grabbed the other littles. We took them outside, into the world, away from screen for a little jaunt in the woods, some time on the playground, and a bagel sandwich lunch. Fresh air, stick collecting, and see sawing was the highlight of the afternoon and a highlight of the week. I mean, gown ass people and little littles on the see saw, well you will see. Haha.

Saturday morning, 8 am, grocery store. If you need to grocery shop, this is the time. Yesterday I got to the store and no one else was there except all the stockers who had nicely stocked everything that I was looking for. I got to it before all the other people did and was rewarded with the best cabbages and apples! After that I went home, the mr took off to work with his work guy and I ended up staying home for the morning, cleaning house, doing laundry, and trying to organize the unorganizable. After that the mr came home we went and hung out with the littles for a few and got texted $5 each of store credit to the hardware store which in turn turned into a bunch of new seeds. Yay free seeds!

Today the mr and I were planning on hitting up the Kingdom to watch some jumping trout, but with the weather being as it is (raining and cloudy) we are going to hold off on that and just find a nice little, not too flooded stream for the mr to fish in and for me to sit nearby and spend some time reading. With all the coffee my can cup and bring. It%u2019s gonna be great.

Some stuff you might find of interest from the internet.

–Our Grocery Stores, Ourselves. Loyalties to the grocery store are deep. I know I have mine, kind of. (I shop around and I am more loyal to the farm then any grocery store.) But I do think there is a definite quality difference to stores, at least around here. You get to know which store sells local. Which stores have the crappy greens, or which store charge and extra $2 for the same exact thing you can get at a different store for that much cheaper. Straight to the farm . Always best.

-Always water, mostly because it is free and I hate having to have stock or broth on hand. WHEN WATER CAN BE THE KEY TO MORE FLAVORFUL SOUPS

I am pretty into these murals Maybe i%u2019ll try not do something like on one of my walls. Interior Murals by Camille Javal

-I could, and should, and dang it I am going to make something like this A frame. Simple and sweet. Now were to put it?

-Just in case you don%u2019t know. What%u2019s the Difference Between Jam and Jelly?

–Wait, I Should Clean My Fridge *How*%u00a0Often?. Yes folks. And I tell you, clean the stove every time! It%u2019s one of the best habits I have ever created.

-I wish I could embroider like this. Pretty freaking awesome. Graceful Figures and Shimmering Peacocks Embroidered on Tulle

–Can Nothing Change Your Life? Essence of flower is a thing and it might just be what you need in your life.

-Trees are magical. Trees by starlight%u2026 Whoa. See the world%u2019s oldest trees by starlight.

–I am very excited to find this pattern for this FRENCH MARKET BAG. Now I just need to learn how to crochet%u2026%u2026%u2026Yeah.

And pictures from the week.

I am so happy for spring. It is my favorite season for sure. All the new, green things popping form the ground.. Warmer but not hot days, rain and sun then rain and more sun. No more winter jackets but sweaters are still good. People are in good moods. Flowers are coming out of the ground. The world is just a delight.

The week started off with a bang. I turned all of the garden beds over and did a great big yard rake and cleaning so things are looking pretty good back there right now. I repotted my tomatoes and peppers and started a bunch of greens and peas which makes me feel awesome. I think this might be the first year that I am actually on top of the planting season like I want to be. Yeh me. I also busted out the bike and went for the first ride of the year. Sure it was only a few blocks, but it was still fantastic. Now what I really need to do is give the old gal a tune up cause the chain was grinding and the tires need air and maybe new brakes? Not sure but I need to get to it, like asap because I plan on making the bike my means of transportation for the summer.

aside from all the that stuff, we also did some work, the mr did even more work (he is always working). I finished up a couple clay projects that have been lingering for a while. We went for lots of walks without jackets and I wore sandals all week. We managed a good stop by to see the littles and bring them carrot cookies. They ate all the cookies (2 dozen), beat the shit out of the mr, and managed to clean while they were doing it. We were impressed to say the least. The mr was sore from getting wacked a bunch.

Then Wednesday was Seans birthday. Would have been 30 years old%u2026Whoa. The family, friends, all of Seans friends went to the basketball court for a little pick up basketball game to celebrate and be together. It was fun, and sad, and good to see all the boys, but sad, but good. Never going get used to it. You know what I mean? Life.

Rest of the week came and went with the usual plus lots of rain and gray, but again, I was all about it because it is spring. worked at the studio on Friday where I moved all the clay in the world, got stabbed so hard by a stray pointy tool that was in slop bucket and got blood everywhere. I also managed to get so much clay in my hair and was overly praised for my height by all the studio ladies. They really appreciate my abilities at grabbing things on high shelves.

And the weekend. Yesterday we woke and basically ran out of the house to moms to borrow her truck (still haven%u2019t found a car to buy). We then drove the truck up to the greater north of Vermont and picked up all the cedar wood we need for the porch. Loaded up, drove back to the porch and unloaded all the wood. I came home for a few hours of power cleaning while the mr ran around all over some more and then back to moms for dinner. (Mom made ham, I brought my own dinner) We ate, Mom brushed my hair and then Barb breaded it which I love love and will never be able to do myself. I raided moms books (found nothing I haven%u2019t read already), searched for a missing bowl, made fun of the boys. Then I came home just in time to passed out.

Today, well today is Easter so after the gym and a few Sunday errands I need to do this morning, we are going to be doing a little easter lunch thing and an egg hunt for the littles at moms with the fam. After that I am coming home and continuing my quest for perfection in the yard, maybe tinker with the bike a bit, take a nap, read, drink all the coffee.. Looking at some sunshine and 70 degrees for the afternoon.. It%u2019s going to be a fine fine day.

And I still have not washed my hair so I need to do that. Most of the clay dried and fell out, but there still is some left%u2026.SO yeah, I need to do that today. I really hate washing my hair.

Internet links to check out.

–Fireflies Will Soon Light Up the Skies In Mesmerizing Harmony %u2014 Here’s How to See Them. I love me some fireflies, how cool would it be to see this.

– The Single Most Useful Snacking Rule I Give My Kid. I don%u2019t have my own kids, but when I have other peoples, I go by a rule like this too except my rule is you can eat veggies any time all the time.

-Want to grow your own avocado tree, here is how. Good luck.

–THE VINTAGE ROMANTIC BATH.. All the clawfoot tubs. Can%u2019t go wrong

-I am so ready. The first official %u201cStranger Things%u201d Season 3 trailer

–4 Natural Ways To Fertilize Houseplants. Now is a good time to fertilize!

-Hate the dentist? Read this and you will only hate it that much more. The Truth About Dentistry

-If ever I was to live on a house boat, this boat would be the one. And the floors in this place%u2026 swoon!

–How One Woman’s ‘Magically Delicious’ Pot Brownies Changed%u00a0History. Brownie Mary, what a lady.

-What the freaking f@ck? I am pretty sure I don%u2019t like where this could go. Neuroscientists just brought pig brain cells back to life.

Some pictures from the week

I think we did it, we made it through the winter. That little bit of snow the other night, well that was it. Until next winter!!!!! Now lets all just do all the spring things and enjoy the niceness of moderate temperatures and the sight of green things growing. We are in it and it is wonderous.

The past week flew by so fast. A lot of being everywhere at once and alll over. Now that spring has sprung there has been much to do. Besides working and the usual (the little apartment projects are just piling up) we have looked at not 1, but 3 different cars. The one van on Sunday was a bust (the guy was crazy and the car was dead. Craigslist. A definite miss there), and two others. Those were not good either (but not nearly as bad) so the hunt continues, as does the back and forth car sharing situation. We are definitely getting to our limit with sharing one small car but I have faith we will find something soon. Our poor car. It%u2019s getting trashed.

In between the work and life stuff we got to spend the most magical raining morning harvested wood from an apple orchard for future spoon projects. That might have been the highlight of the week, especially because I have now realized that I am suppose to live and work on apple orchard. I think it is my calling so I got to get on that. Other fun things included an evening of egg dying with Qui, Adrianna, and the littles which was fun and gross and I actually hate the whole real eggs and dying them thing, but the mr was all about it so%u2026.We also got to spend (babysit) an afternoon with So where she basically spent the entire time to beating on the mr and feeding us unicorn jellybean soup. Good times with that one.

And then there were taxes. I spent ever single free minute attempting to finish the stupid taxes and learn all about tax laws and try to be component. It got to the point where I was almost in tears%u2026 then I gave up. As of Friday morning, I now have until October to get those stupid things done. And I think we are just going to find a new accountant because really, I don%u2019t want to spend all my time learning tax law. Not my thing. I mean, when it takes me twenty minutes to figure out that the form won%u2019t summit because I am entering the wrong date (2018, not 2019), well, I should just leave it to a professional.

Saturday was the gem. Woke up to temperatures in the mid 50%u2019s, went for a nice walk, spent the morning throwing pots, and did some light cleaning. For the afternoon we met up with all the sisters, the littles, Mom and had lunch. The boys went away (they hung out at the park being dangerous) while us ladies went to the theater%u2026..Mamma Mia. Us girls bought the tickets for Mom%u2019s birthday present a few weeks ago. Not exactly my thing, but I was game.. And it was better then I was expecting, although I was%u2019t sure what I was expecting. I don%u2019t think I would have gone if not for many other circumstances, but it was fun and my mom had a great time. My biggest complaint was it was really loud and there were a ton of people. Oh, and that I have a Dancing Queen ear worm. But other then that, not bad.. After the show, the mr picked me up, we rushed to get some more things done before going home to finish cleaning. That might not sound fantastic but it was still light out, the world was still warm, the doors and windows were open and it just felt so good. Oh yes. Spring is finally here!

Today is going to be good. I plan on spending most of it out in the yard doing yard work. I am going to lather on the sunscreen, grab the tunes, the rake, hoe, and the shovel and get to it. Then hopefully I%u2019l be able to throw some seeds into the ground which I am already getting concerned about. The squirrels have come out full force and are looking hungry!.

Let the garden battles begin!

Some stuff I read on the internet from the week.

Again, I filed an extension. Why do they have to be so freaking hard? Another thing they have right in the Netherlands. Filing Your Taxes Is an Expensive Time Sink. That%u2019s Not an Accident.

-So my kind of home. This 650-Square-Foot Family Home in Ohio Is Off-Grid %u2018Country Minimalism%u2019

–Day hikers are the most vulnerable in survival situations. Here’s why. We have lost the trail before and it was actually kind of scary. Luckly we were on a small mountain and we knew there was a road at the bottom. We just kept going down until we hit the road. Ever since I stay very away of the trail.

-Genius. Pure genius And they are Vermont students too!. SheFly: Answer Nature’s Call

–How to Get Out of Your Own Head. I spend a lot of time in my head but that is where I feel the least crazy.. Or is that crazy. People make me crazy. They can%u2019t get me in my head.

-I exclusively clean with vinegar. Even my hardwood floors. Vinegar Is the Only Floor Cleaner You Need (Even for Carpet!)

–Oprah Bought an Avocado Orchard Because Grocery Store Avocados Were Too Expensive. The lady has got her priorities straight. For real, I would buy an avocado orchard too if I was Oprah rich too.

–Are Plastic Bag Bans Garbage? We (humans) just need to stop making more and reuse all the junk we already have. Reusable bags made out of all the old clothing and shit has no purpose anymore.

–“Do Skunks Like Their Own Smell?” And Other Stumpers! I always thought that skunks deals with their stink kind of like a person deals with their own farts%u2026 They just deal. HA

And pictures from the week.

I think we are pretty much out of the clear. Yes I woke up yesterday morning to a light coating of snow on the ground, but I feel like that was it. It has got to be because I have to wash my winter jacket that is as of now, covered in dirt and concrete so it needs to be washed. And once it is washed, it is getting packed away with all of the other winter stuff. So you see, we really cannot have any more winter jacket weather because I won%u2019t have a jacket anymore. It must be sweater weather or warmer and that is that. Are you listening weather?

The week good, if not a bit hectic and all over. There was work, paper work, the %u201cmust not be mentioned%u201d and no they are not done yet but must be by next Monday or else. The mr has been running around all over town doing this and that which has been a slight pain because when he is super busy and I am busy and we only have one car and my bike needs a good tune up before it is safe%u2026 Well it makes things some what difficult. But so far we have managed and there wasn%u2019t too much arguing over car. We did manage to take a nice walk down by the lake, I also was able to sneak in a warm afternoon of clearing out the garden and picking up yard trash. The back porch is almost ready for summer living and green things are popping up all over the place making me ache for more more more. Think of it, trees with leaves. I am getting more excited every day.

Friday was a crazy day. Woke up, went to the gym with no plans other then work at the studio and having the littles over for dinner. By the time I came home I had plans to quickly make a cake before work because the littles pizza party turned into a family birthday party for Megan. So I made that cake, ran to work, moved 700lb of clay and loaded kilns. The mr picked me up with littles in tow, we ran home in time for all the family and partied partied until I kicked everyone out of the house at 7 because I was exhausted and plus Megan needed to go to Costco so she needed to leave anyway. Ha.

Yesterday, after a near sleepless night due to a racing mind, we woke up (again, to snow. BLAH), I bundled up and out we went to spend half the day pouring wet, heavy, cold concrete. I must say, pouring concrete usually isn%u2019t the worst, but yesterday, well it was. First off, we were working in very tight quarters making moving somewhat difficult.. Secondly, I was sore from all the clay moving the day before. And I was freezing. And tired, so so tired. By mid morning my fingers and toes had tuned to ice, I was covered in so much dirt and concrete, the mr was basically rolling around in dirt (reference picture above) so was trashed worse then me, but we were getting it done. The mr was brilliant and saved us so much time and hassle by coming up with a tarp and jostle concrete mixing technique so that was good. Anyway, the concrete was all poured and it is over. (Now we wait for it to set to finish porch construction) The rest of the day was short and went by with cleaning the house. I don%u2019t know how my family does it but there were sprinkles from the cake EVERYWHERE!

Today, after a quick romp to the gym, the library, the grocery store, and all the other little chores I need to do, the mr and I are going for a drive to look at a van. We need a work car. The life car is getting trashed, we have been having to get materials delivered (which costs money and stupid time) because we cannot fit wood and big stuff in the car, and it is just not practical for us to share. So van. A van for work, A van for cross country travel. A van for sanity. Hopefully this van is the one. Wish us luck.

Some stuff from the internet that you might care to look at.

-Thinking real hard about buying these Birkenstocks%u2026but not sure. Any opinions?

–Stop Asking Kids What They Want to Be When They Grow Up The question forces children to define themselves in terms of work. And really, what do you consider grown up?

-Gluten sensitive? Try sourdough. Why Some Gluten-Sensitive People Can Still Eat Sourdough Bread.

–Kitchen spices look startlingly different in the wild. So pretty

–Brown is one of my favorite colors

-Got a power drill? If yes, you also have a oven cleaner. I Cleaned My Oven with a Power Drill

–All Right. Some Cats Do Fetch. Only never fetched. That would have been beneath him. But he did respond to his name. Cats Might Not Act Like It, But They Know Their Names As Well As Dogs

-I very much like this house.

-Will Kevin Costner be my neighbor? Floating cities could ease the world%u2019s housing crunch, the UN says

–10 Things Nobody Tells You About Plywood. I love a good application of ply wood. We have plywood floor tiles in the pantry and our kitchen cabinets are plywood and they are great.

And some pictures from the week.

Hey there people. Happy end of March. Yes, it is true, already a quarter at the way through the year. And no, I don%u2019t know how it happened either. But so that is the way of time now isn%u2019t it.

A week, oh what a week. Not going to lie and say it as all to fanatic to start with. We have been so busy with work and other stuff. Other stuff being bills and paperwork and me trying to get the taxes done. (New rule. We just not mention taxes again until they are done). We did manage a warmish walk to with the littles to spend an hour arguing over weather they can get a king sized candy bar at the store over a lollipop (ended up with gummy worms). There was also a little wood carving, yarn weaving, library pursuing , and neighbor visiting to be had, but other then that, not much else of interest. The week just came and settled into what it was.

And then it was Friday which was a shit day. First off, it was the anniversary of Seans death so you know, already a not great day. But better yet, I Woke up at 4, stub my toe hard on the way back from the bathroom, laid in bed in pain until the throbbing subsided, went to the kitchen to start coffee. As soon as a I turned the faucet on, a little mouse ran across the counter. It took me a good minute of just staring at counter before I registered what happened and started to scream FUCK, FUCK FUCK! I woke the mr up with my profanity. Yup, a mouse in the house, munching on the a bowl of squash seeds I left on the counter. So what can you really do at 4 in the morning? Not much so I went to the gym. I then came home and started cleaning before I had to work at the studio but as I started in on cleaning, the vacuum decided to stop working. Agh. And so the cleaning ceased, I went to work, came home, ate dinner, emptied all the food from the pantry into bags and boxes, then felt all to defeated and sad to do much of anything so just crawled into bed. I figured I would just deal with it all Saturday and I just really needed the day to be over.

Yesterday was the lady, my moms, 60th birthday. Whoop whoop!!( HAPPY HAPPY TO MY MOM). I woke up, baked two cakes, two batches of focaccia, and home made mac and cheese, salad, prepared other foods, and then something for my dinner (my breath still have not recovered from the funk that is of a red onion eaten raw).There was a quick detour during the bake-a-thon to the library for the annual seed swap plus I definitely took out everything from the pantry and vacuumed and sprayed every surface and inspected every piece of food for mice disturbance. (I pretty much have the cleanest pantry ever now.) As for the rest of the house, it is still a mess. Not anything to do with mouse mess, just my Saturday, tear the house apart before I clean and put it back together, mess. While baking I starred in on my weekly clean but things happen and all of a sudden it was time for the mr and I to pack up all the food and head over to my moms house. There we finished food preparing, helped Erin decorate and clean up the house, and then lost my mind a bit. After a near breakdown due to lack of sleep, I mellowed out in time for everyone to show up while Mark and Paul were out with my mom for coffee. When they came home, Mom walked into a house full to the brim with all her kids and most of the grandkids. She was so very happy, I think%u2026.. Ha, no, she was. We then ate the dinner I spent the day slaving over, played outside, went for a walk that looked like a parade, came back for cake and ice cream and presents (everyone got her plants.), and whoa, before I knew it it was 7:30 pm and I was still awake and not in bed. Craziness. But that was it, I lost all steam. We came home to a half trashed house and I basically just assed the f out. The mr set the mouse traps. Have- a-heart, but also some not. I don%u2019t want to know. I just can%u2019t.

Today I am going to clean clean clean. Then maybe clip my toes nails, brush my hair, and get my head ready for the hectic week to come. It%u2019s going to be a full one. There is concrete pouring, the dreaded %u201cnot the be mentioned until they are done%u201d papers, I have a shit ton of stuff that needs to be glazed, seeds to start, yards to clean. It%u2019s spring. Everything needs to be done. Good thing the world has coffee. I am going to need it all.

P.S. It is official. The sandals are out. No more shoes for the next 6 months!

Here are some interesting reads from the interent this week. Read what you want.

-The most significant event in the history of earth. Thats some shit. The Day the Dinosaurs Died

–Why Do I Put Off Doing Things I Love? I know I have been guilty of doing before but I really try to use what I have, especially it is my favorite. Having shit just stashed away is pointless. Use it (whatever it is)

-I want to experience the greatness of the cherry blossom. 25 gorgeous photos of cherry blossoms

-Life we would be something with giant cats. Japanese Illustrator Imagines A World Where Humans Live Among Giant Animals

-I love airbnb but this is definitely something that has crossed my mind and kind of freaks me out. Airbnb Has a Hidden-Camera Problem. But there are cameras and hidden cameras everywhere so%u2026.

–Why Rewatching the Same Shows Is Actually Good For You. I get this. I barely watch tv, but when I do, I like to watch old shows that I have watched before. Gives me good feels and plus I don%u2019t have to pay attention. Plus. Too Much Video Streaming To Choose From? It’s Only Going To Get Worse

-Whoa dude. Yep, You Can Juice a Lemon Without Cutting It%u2014Here’s%u00a0How

–14 ways to break your plastic habit. Even doing a few of these things will make a difference.

-Awesome. KAWS Floats a Massive Inflatable Sculpture in Hong Kong%u2019s Victoria Harbour

–GREEN IN THE KITCHEN. Yes to all of them.

Pictures from the week.

August for real. What happened to the year? This summer is just flying by and even though it has been so freaking dumb hot for like ever, It feels like it just begun. I bet it’s because of the heat, that my brain is not functioning right and that I have lost all concept of time. But you know what August means.. August means soon to be fall. And that is just fine by me because I really am craving some apples and I miss my sweaters. Oh how I miss them so. 

Last week started off at Bread and Puppet which was awesome per usual. Lots of big puppets, lot of people in white, people sprawled all over the grass. Politically charged, funny and beautiful. I am always so entranced when we go to the circus. If you are anywhere near Glover VT on a Sunday this summer, go, check it out, it’s freaking awesome. And right down the road from the puppet field is Jes’s farm where ee tried out her new Hipcamp site. The spot was great, the views were awesome, and the mr was right near a stream so he was a happy fisher. I on the other hand was just excited to be away from town. Read for a while and crawled int the tent as soon as the sun went down (kind of similar to my bedtime routine at hime too)  And sure there was a tick (the mr), a leech,(also the mr) and a lot of peeing on ones foot while squatting (me) but other then that, it was fantastic and just what we needed.

Then we returned and did life. Had dinner with my mom and the littles, placed Coco in a planter, made Miley and Judah gigantic ice cream cones, and watched Barb make all the best faces a happy, peppy 18 year old girl can make. Wednesday Nicks sister Emma came over for dinner and shot the shit with us for a while then Thursday came around which entailed  lots of mid summer running around, fixing this, doing that, farm share (so many tomatoes) and getting ready to leave the coming day.

Friday Shannon, Megan, the mr, and I hopped into the car and drove down to Rhode Island for the afternoon to spend some time with our Uncle Seth. The mr drove the whole way there while Megan squeaked and squealed in the back set and us girls counted and organized the amount of times and where we moved to growing up (I was at 19 times by 16.. I guess we were a family of gypsies). Had a good lunch with David, checked out a grave yard and a giant glass circle, then made our way over to Seths loft for a visit. We were all in need of a good Seth visit. Just to hear him laugh or see him smile was such a great gift. And after our visit   we went to Whole Foods to buy Whole Foods, and jumped back into the car, the mr driving the whole time, Megan squeaking and squealing in the back set, until we made it home…..Very late. I feel asleep for a few hours, woke up, went to work, loaded and unload some kilns, came home, cleaned the house, then pass the fuck out. It was a long week. 

The mr and I are doing Sunday like we did last week. We both have a few things to do this morning but then we are going to meet at home for lunch and head out. Where to, not exactly sure, but we aren’t coming back until tomorrow morning. The camping stuff is still out, the weather is suppose to be hot and humid but sunny, so there really isn’t any reason to no run away up a mountain or into the woods.  And I think I deserve a good long day of not talking to anyone. Camp coffee, a good book, and a soft place to set my head. It will be good. 

Internet reading from the week. 

-WHen anyone complains about any anything, the first thing I ask is if they have had any water lately… Most people, especially littles, say no. Off Your Mental Game? You Could Be Mildly Dehydrated

–Which Vision Of Farming Is Better For The Planet?.

-Kind of in love with these Improvised Wall Tapestries Crafted with Vibrant Thread Combinations. I want rub my face into them.

–These animals spend their whole lives waiting to have sex, and then they die. So there is that. 

–When Your Name Doesn’t Feel Like You. I can totally see show this could be a thing that some people have to deal with. I like my name, and I think it totally fits me.  But I have known (take my uncle Seth for example) people that have hanged their names. I mean, it’s something you have to deal with for your entire life so you know, own it or change it I guess. 

-I would barf if I lived here, but it’s cool. A Colorful, Geometric Wonderland That Might Feel Like You’ve Jumped Inside a Kaleidoscope

–Why Does It Seem Like Everyone Is Getting Sick from Salad? This is one good reason (of many) to eat as locally as you can and know exactly where your food comes from. 

–How Explorers Sleep in Extreme Spots. Whoa.

-I have definitely rented a book because of its pretty flower cover (I just picked up My Absolute Darling) How Publishing’s Floral-Print Trend Came to Rule the World’s Bookshelves. I really appreciate a good cover. For some reason pictures of people on overs bother me. 

–For More Flavorful Desserts, Forget This Ingredient. IT would probably benefit more then just flavor too. 

Pictures from the week… and Barb eating pizza. Ha

Let%u2019s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It%u2019s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. %u2665%ufe0f

This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.

Tasty and delicious, and nutritious. This soup does it all.

To the soup!

The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.

A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.

Now add in the broccoli and cauliflower to the pot and cook until tender.

Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.

Last but not least, the peas. Add them in and they just need a few minutes to cook through.

And then it all gets blended to become this green creamy goodness.

Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don%u2019t forget a little more pepper and another pinch of sumac for good measure.

Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.

-C

Makes about 4 serving

• 1 1/2 cups fresh or frozen peas

• 1 1/2 cup chopped fresh or frozen cauliflower

• 1 1/2 cup chopped fresh or frozen broccoli

• 1 large onion

• 3-4 cloves garlic

• 4-5 cups water

• Salt and pepper

• 1 teaspoon sumac

• 2 tablespoons tahini

• 2-4 tablespoons warm water

Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes

Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.

For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.

To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.

Spring is here for reals, I think. No, it is here, it has just been a bit raw and maybe a bit more rainy then it really needs to be, but whatever, it is spring and it is good. Things are greener by the day, the temperatures although not exactly warm are still inhabitable and without cause for winter jackets (although I have still been rocking the mittens) and spring veggies are popping up all over. Things are looking good.

So last week I made a pie crust with the intention to make a veggie pot pie and stuck it into the freezer. When the time came to make said pot pie, I forgot to take it out of the freezer so the crust was not meant to be for pot pie (it will probably end up as a rhubarb pie%u2026we shall see). Without pie crust, I wasn%u2019t exactly feeling like I should make a pot pie, but a tart, well yeah, sure. A crispy and chewy crackery crusted thing with almond ricotta a spring veggies because that is where the mind went and what the mr agreed sounded good. (When I make up recipes I just start taking about ingredient and preparations and wait til the mr says %u201cYea, that loud good. I%u2019ll eat that %u201c He usually will say it right away and for anything. Very easy to please or he just doesn%u2019t care%u2026hum? )

And so the tart was made and the tart was eaten in all entirety for dinner by the mr alone. Usually when he eats all of something it means it was one of the really good things. Or he is really really hungry. But he said it was a really good thing. I trust him because I agreed. I got in a few spoonfuls of the almond ricotta mixture and it is really freaking good if I do say so myself (I could eat bowls of almond ricotta all day long).

Anyway, heres to spring and all things that are green and good.

To the tart.

The stuff. Flours (white and white whole wheat), baking powder, and a little salt in the bowl. Water and olive oil, blanched almonds, a lemon, a clove of garlic, asparagus, peas, frozen and thawed spinach, a small red onion, and salt and pepper.

Start with making the crust. Mix the dry together then add in the oil and water to form a dough. Knead dough a minutes until the dough is uniform and place back in bowl and cover. Dough needs a few alone minutes to rest. I can relate to that.

While dough is resting, make the almond ricotta. Almonds, garlic, the juice of the lemon, and a bit of water go into blender. Add in a pinch of salt and pepper too.

Blend until creamy and smooth.

Dump in the spinach and blend, just until combined.

Scoop ricotta into a bowl and mix in the peas. And sure give it another taste but try not to eat it all.

Grab the onion and slice it all nice and thin.

And after the resting time, grab dough and roll it out. Try for a rectangular shape or as rectangular as you can get it, but nice and thin. Thiner is better.

Place rolled out dough onto a baking sheet and poke the bottom with lots of little hole. Take ricotta mixture and spread evenly all over crust, leaving a 1 1/2 border all the way around.

Then top with the asparagus and more onions.

Fold over the edges of the crust, sprinkle with a pinch of salt and pepper, and into the oven it goes to bake.

And then it is baked. And ready to eat (after a few minutes of cooling).

Nothing left but to cut it up and eat it.

Spring. Green. Food.

Things are good.

-C

Makes a 8×12(ish) tart

• For the Crust

• 1/2 cup all purpose flour

• 1/2 cup white whole wheat (can sub for all purpose)

• 3 tablespoon oil

• 1/3 cup room temp water

• 1/4 teaspoon baking powder

• 1/2 teaspoon salt

• For the Almond Ricotta and Veggies

• 1/2 cup blanched almonds

• 1/4- 1/3 cup warm water

• 1 lemon

• 1 clove garlic

• 1/2 teaspoon salt and pepper or more to taste

• 1/4 cup frozen and thawed spinach squeezed of liquid

• 9-10 spears of Asparagus

• 1/4 cup peas (fresh or frozen and thawed)

• 1 /2 red onion

First make the crust. Whisk together the flours, salt, and baking soda. Add in the oil and water and mix until a dough forms. Form dough into a ball and knead for minute or two on counter then place dough back into the bowl and cover. The dough needs to rest for 10-15 minutes.

While dough is resting, make the almond ricotta. Place almonds, garlic, and juice of lemon into a blender. Start blending and add in the lesser amount of water, adding a little more until the stuff all starts to blend. Blend on high for a minute or two until the mixture is nice and creamy. Season with salt and pepper, blend a second to mix then add in the squeezed out spinach. Blend until mix together then dump or scoop the mixture into a bowl and mix in the peas. Then thinly slice up the onion.

Preheat the oven to 450

After doughs little rest, lightly flour a counter and roll it out, thin as you can, in a rectangular shape. Try for at least 12in x 16in. The rectangle doesn%u2019t need to be perfect. Rough is good.

Place the rolled out crust onto a baking. Take a fork and dock the surface (poke holes into it to prevent air bubbles). Take the ricotta and pea mixture and spread evenly on crust, leaving about a 1 1/2 inch border all the way around. Add a layer of sliced red onion and then take asparagus (trim off woody ends) and either lay on whole or break in half and lay on. Add more onions on top. Fold the border of the crust over the top. Sprinkle the whole thing with pepper and place into the hot oven.

Bake for 22-25 minutes or until the crust becomes a nice golden brown. Remove and let cool a few minutes

And then cut up and eat. Right away or at room temperature. Or some now and some later. All up you you.

Store left over in fridge in air tight container for up to a few days. the crust will not be crispy but more chewy. Can stick it back in oven for a few minutes to crisp it up.

It is spring yes? I know it is officially spring but around here it has been more or less still winter which is to be expected but is, at this point, no longer welcomed. I, as well as everyone else I talk to, are over it. Enough snow. enough of the hats and jackets. Just enough.

But the bright side of the chilly, cold weather is that we can and still want to turn the oven on and cook things. And because I turned the heat off a little prematurely, I am cold so I really want the oven on.

One skillet, a little chop action, a stir, some good time in the oven and there you go, food for your belly. Not a ton of dishes to do, steps to fallow, thoughts to think (other then eating thoughts). A good old, hearty, simple to toss together, spicy, delicious skillet of goodness. Prepare it fast, pop into warm oven, sit in kitchen drawing up plans for the spring veggie garden, and then eat yourself warm. What more can we ask for?

We can ask for spring weather because seriously. But other then that.

To the goodness of cajun lentils and rice!

The stuff. Lentils, brown rice, cajun seasoning, some crushed tomatoes, an onion, a carrot, a few cloves garlic, some cauliflower, water, oil, and salt and pepper.

First off, mince garlic and chop up the cauliflower, carrot, and onion into small pieces.

Toss it all into a good sized oven safe skillet with a splash of oil. Mix in the cajun seasoning too and stick o nth stove on medium heat for a few minutes.

Cook until fragrant and slightly tender. Taste it, it is good.

Dump in the lentils and rice. Then dump I the tomatoes and the water. Give it all a mix.

And after. All done. Now dinner.

Grab some green thing to chop and toss on for some color.

Now grab some bowls, a few forks, and get to eating.

-C

Serves 4-6

• 3/4 cup uncooked brown or white rice

• 3/4 cup dried green lentils

• 2 cups crushed tomatoes (preferably not salted)

• 2 1/4 cups water

• 3 tablespoons cajun seasoning (see note)

• 1 large carrot

• 1/4 head of cauliflower (about 2 cups chopped)

• 1 large yellow onion

• 2-3 cloves garlic

• 1 tablespoon olive oil

• salt and pepper

Note. Store bought cajun seasoning usually contains salt and pepper so when seasoning, be aware of the amount of salt (if any) you choose to use.

Preheat oven to 350

Start by chopping the carrot, onion, and cauliflower into small pieces. Mince the garlic and toss it all into the skillet with the olive oil. Stir in the cajun seasoning and sprinkle in salt and pepper if it needs it. Place skillet on medium high heat and cook veggies until fragrant and slightly tender which should take about 5 minutes then remove from heat. Dump in the lentils, rice, water and tomatoes. Stir until mixed then either place a lid or foil over the top. Place into preheated oven for about an hour, removing the lid or foil after 40ish minutes and giving it a stir when you do. The bake is done when the rice and lentils are fully cooked, but if you are into a crispy top and crunchy sides, by all means, cook a little longer.

Remove from oven when fully cooked and you are happy with crispness. Let cool for a few minutes, toss on some chopped green something or another if you want, and serve it up.

Left overs store great in the fridge for a few day and freeze well too.

It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.

So I smoothied. And I like it (a lot).

This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.

You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.

To the smoothie goodness!

The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.

Everything goes into blender.

And blended until smooth. Hence the word smoothie.

Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)

And done.

A banana oat smoothie.

Let the good time roll!

-C

makes 1 smoothie

• 1 very ripe banana

• 1/3 cup raw old fashion oats

• 1 1/2 cups water

• pinch of salt

• a tablespoon or two of any sweetener you like (optional)

• a pinch of cinnamon (optional)

Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.

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

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

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

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

To the baked oatmeal.

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

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

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

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

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

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

Pop into a hot oven to bake.

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

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

Enjoy and happy maple season!

-C

Make a 9×9 pan of oatmeal

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

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 teaspoon cinnamon

• 1/3 cup maple syrup plus more for serving

• 1 tablespoon tahini or any other nut butter

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

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

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

• 1/2 cup chopped almonds (optional)

Preheat oven to 375

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

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

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

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

I can%u2019t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)

Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.

But enough about how many lentils I eat, what we need to address is this chili. It doesn%u2019t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it%u2019s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.

And it%u2019s chili and chili is the best so you really should just get it made. It%u2019s what you need, I can tell.

To all the lentil goodness!

The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalape%u00f1o, and salt and pepper.

Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.

Grab that jalape%u00f1o and remove steam (and seeds if you want heat) and dice into very very small piece.

Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.

Looking good.. So good I wanted to eat it all, but don%u2019t, it%u2019s for the chili.

Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.

Well look at that, chili.

And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.

Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.

Lentil chili. Grab a bowl, kick up your feet, and dig on it.

-C

makes a lot of chili, like 10-12 servings

• 1 pound green lentils

• 1 large onion

• 5-6 cloves or garlic

• 1 cubanelle pepper (or any green or sweet pepper)

• 2 large carrots

• 3 cups chopped cauliflower (fresh or frozen)

• 6 cups (two 28 oz cans) crushed tomatoes

• 2 hefty tablespoons cumin

• 1 hefty tablespoon chili powder

• 1 teaspoon ground ginger

• 1 jalape%u00f1o pepper

• 6-8 cups water

• salt and pepper

• diced avocado for serving (optional)

Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalape%u00f1o pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.

Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.

To serves, ladle into bowls and tope with diced avocado.

Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.

Roasted veggies of any kind can get this girl in trouble. Place a sheet pan meant for many full of roasted veggies and watch out, I will probably eat them all. I can%u2019t stop, won%u2019t stop and you know what, I am not sorry, especially if its roasted brussel sprouts and squash.l I am grabbing at every last bit, especially all the really crispy, almost burnt pieces. Burnt food is one of my favorite flavors.

This dish is pretty basic, but also not. A slightly overlooked grain, spelt, makes for a hearty backdrop to the magic of roasted sprouts and squash, covered with a sunflower butter sauce which is a nice spin on a traditional peanut sauce. It%u2019s pretty easy to make and pretty to look at as well. A nice hearty and warming meal for all of those cold winter nights. And it%u2019s not going to make you feel heavy or gross, like if you sat and ate an entire lasagna. No, you will feel full and fantastic and ready for a cookie (it is the holidays after all).

The ingredients in this dish are mainly inspired by the half eaten jar of sunflower butter a friend of mine gave me at the gym, plus the fact that I have been getting a few stocks of brussel sprouts each week at farm share so we are eating them at ever meal, (plus I LOVE brussel sprouts) and me trying to use up all of the grains and such in the pantry before restocking anything more or new. A dish of convenience sure, but also a damn delicious one at that. With this being said, if you had a different grain you wanted to use, or an abundance of some other veggies that you have or prefer, well go ahead and use them. You do you my friend.

And really, I was thinking of you when I made this dish. Sometimes at this time of year people tend to forget to eat, or tend to eat on the not so healthy side. This grain bowl situation is just what your body is in need of. Simple delicious nourishment.

The stuff. Spelt that has been soaking in water for a while, half a butternut squash, brussel sprouts, a red onion. Also sunflower butter, a few cloves garlic, a lime, soy sauce, a touch of maple, salt and pepper, and olive oil.

The spelt will probably take the longest so get it on the stove. Strain away the soaking water and place into with fresh water. Bring to boil then reduce heat to a simmer. Place a lid on pot ans let it go.

Next, get to the veggies. Halve the big sprouts (small ones can stay whole) chop onion into chunks and cube the squash.

A drizzle of oil, a sprinkle of salt and pepper, and a good toss around and it ready for the oven.

Meanwhile, make the sunflower butter sauce. Its pretty basic. The sunflower butter, minced garlic, soy, maple, and juice of the lime all into a vessel that can hold it. Add a couple tablespoons of warm water to thin it out and done. Sunflower butter sauce. Easy Peasy.

After about an hour, your slept should be cooked (that sounds aggressive to me) Tender and chewy and just right.

The veggies should be roasted and done too. Crisp as you like ( I actually like mine even darker, but the mr does not so I went a light roast this time)

And it%u2019s all ready for you to eat.

Roasted butternut squash and brussel sprouts on a warm bed of spelt covered in sunflower butter sauce. Living the good life here.

Take care of yourself this week, and always for that matter. Eat some good food. Your body will be happy for it.

Bye.

-C

Serves 2-3

• 1 cup spelt berries (soaked in water overnight if you remember)

• 3 cups water

• about 1/2 of a butternut squash

• about a pound of Brussel sprouts

• a medium red onion

• 1/4 cup sunflower seed butter (unsalted and unsweetened)

• 2 tablespoons liquid amionos or soy

• 1 teaspoon maple or honey

• 1 lime

• 2 cloves garlic

• salt and pepper

• olive oil

Preheat oven to 425

Place soaked spelt berries in a pot with water and a pinch of salt. Bring a boil then reduce heat, place a lid on pot and simmer for 45 minutes to an hour or until spelt berries are tender and all the water has been absorbed.

While spelt is cooking, cut sprouts in half (unless they are very small), cube the butternut into pieces about an inch big, and chop the onion up into chunks. Place all that you just chopped onto a baking sheet, drizzle with a teaspoon or two of olive oil and toss around. Sprinkle the veggies with a pinch or so of salt and pepper and pop into the hot oven. Roast for 40-45 minutes or until roasted to your desired doneness. (I like things a lot darker then the mr so I would leave my veggies in for closer to an hour)

For the sunflower butter sauce. Mince garlic and place into bowl or cup with the sunflower butter. Add in the maple, soy, and the juice of the lime. Mix together and add in a 2 tablespoons of warm water to thin out. Add more water if needed to get to a thick but pourable consistency.

Once the spelt is cooked, the veggies are roasted and the sauce is made, well you can assemble and eat. Spelt in a bowl, toss on some roasted veggies, and cover in the sauce. And then you eat it.

A lot of times I make food that I don%u2019t nessasrily care to eat because well, I love to make for other people. Take all the cakes, I love to make cake, it makes me so happy to make a cake, but I don%u2019t eat cake. I never eat cake.

This is not one of those times. I basically made these cabbage rolls all for me. Sure I shared them with the mr because it was dinner but honestly, he was%u2019t the biggest fan (he hate celery). And to be honest, I was glad he didn%u2019t really like them because these things were bonkers amazing to me whichh means I got to eat them all myself. In fact I thought they were so good that I made them twice this week. And not just because I have a shit load of cabbage right now, (I stocked up on cabbage and have like 15 heads in the pantry and stuffed in the fridge), although it helped that I do.

I %u2665%ufe0f cabbage.

And now I %u2665%ufe0f these cabbage rolls.

To the rolls!

The stuff. A head of cabbage, a can of butter beans (cooked from dried beans or canned), crushed tomato (also home made or canned), a couple stocks of celery, a carrot, an onion, some garlic, Italian seasoning, salt and pepper, and a little olive oil.

Start by getting the cabbage leaves to roll the filling in. You are basically just going to dunk the whole head of cabbage, with the core removed, into a big pot of boiling water until the outer leaves are tender enough to peel away. You are going to want to 12-14 nice leaves so peel away using tongs. Once you have all the leaves, remove the rest of the cabbage ans place the leaves back into the pot to cook until completely tender and soft. Remove then from the water and place them into a bowl and let them cool.

Meanwhile the filling. Take roughly half of the remaining cabbage and rough chop it up along with the celery, carrot, onion and garlic.

Place it all into food processor and pulse until its a small chunky chunk consistancy.

Add a splash of olive oil to a pan then dump the veggies on in. Sprinkle with salt and pepper and the Italian seasoning then set on a medium heat on the stove to start to cook the veggies a bit.

One the veggies are out and cooking, pulse up the butter beans in the food processor until not quite smooth. Some chunk is good.

Dump the veggies back into the food processor with the beans, along with a little of the crushed tomato. Pulse a few times.

That is the filling. Time to roll.

Pat each leave dry and lay flat on counter. If your cabbage leaves have thick ribs you can slice them down the middle, just not to far up into the leaf. Add about 1/3 of a cup of the filling (add less for smaller leaves) and then roll as tightly as you can like a burrito without the filling coming out. Repeat until all the filling is gone.

Place all of the rolls nice and cozy into a oven safe pan, preferably the pan you have been using to cook the veggies in (you want them to fit close together, it helps then from opening up during cooking ) and cover then all up with crushed tomato.

Now all you need to do is stick the whole thing in the oven.

If you got it, spinkled with some green scallions and parsley for color and flavor and the all you need to do it eat. Eat one or eat them all because they are freaking fantastic!

P.S. Left overs are just as good, if not better cold.

YAY CABBAGE!

Stay cool.

-C

• A medium sized head of cabbage

• 2 cups (or 1 can) cooked butter beans

• an onion

• 1 large carrots

• 2 stalks of celery

• 3 cloves garlic

• 3 1/2 cups crushed tomatoes (or a 28 oz can)

• 1 tablespoon Italian seasoning

• olive oil

• salt and pepper

First thing, bring a large pot of water to a boil. Remove the core from the head of cabbage and place the cabbage head into the boiling water. Gently peal away 12-14 of the outer leaves from the head then remove the head. Place the leaves back into the boiling water until they are soft and plyable. Remove from water and place in a large bowl.

Preheat oven to 400

Rough chop about half of the remaining cabbage head (like a little more then a cup) the carrot, celery, onion, and the garlic and place into a food processor. Pulse until its a small chunk consistency. Add a drizzle of olive oil to a skillet (if you can, use a oven safe skillet the can also be used to bake the rolls in) and dump the veggies in. Sprinkle with the Italian seasoning, salt and pepper, and place on a medium heat to cook for a few minutes. While the veggies are cooking, drain the beans and dump them into the food processsor. Pulse until not quite smooth. After the veggies have started to become fragrant and are not completely raw, dump those veggies back into the food processor with the beans. Add about 1/3 cup of the crushed tomato and pulse until combined.

To assemble the rolls. Pat the leaves dry and lay flat. If a leaf has a really thick rib, cut it down the middle, but not to far up the leaf.. Place about 1/3 cup of filling into each leaf (less if the leaves are small) and roll each one up like a burrito, as tight as you can without ripping the cabbage. Place rolls into oven safe skillet, bumped up against each other if they can. Once all the rolls are assembled and in skillet, pour the crushed tomatoes all over, getting the sauce in between each of the rolls.

And then place the rolls into oven to bake for an hour.

Once the rolls looked cooked and maybe a little crisp on an edge or two, remove and let cool a few minutes before serving.

Chopped parsley and scallions are nice to sprinkle on top if you got it.

Eat, and eat some more. Any left over should be placed into the fridge and eaten just a short few hours later cold, while standing in from of the fridge because these cold are almost better then hot. So good!

Who doesn’t like a good bun, right?  And just because this is where my mind wonders, peachy sweet buns. Doesn’t that sound like a pick up line or something you say to your significant other. Like, “Oh hey peachy sweet buns, you are looking good. Woo hoo”…….. Anyway, this is not about anyones peachy sweet buns, it it about actually sweet buns so u-hum, yeah. 

I am not trying to float my own boat here, but I am really really good at making buns, and you know what, I bet that you are too. They may seem a little intimidating, but really, it’s quite easy. I think what throws some people off is the yeasted dough and having to knead and waiting for the dough to rise, but don’t let that stop you from sweet sweet buns. They are no harder to make then a boxed cake (maybe a little harder) and the results are by far more amazing and delightful (we don’t use the word delightful enough around here) then any old box or pre-made thing will ever be. Ever. Freshly made buns are what is right in this world.

If you are awesome and decide to make buns like any good person with a baking itch or a need for some sweet bun goodness does, make them peachy because its peach season and how can a peach bun not be that much more amazing?  Just think. Soft sweet dough, jammy cinnamon peaches, covered in a sweet lemony glaze……

Go on now, go and get yourself some peachy sweet buns.

The stuff. Flour and salt in the bowl, melted earth balance, brown sugar, yeast, warm soy milk, cane sugar, cinnamon, powdered sugar, a couple of lemons, and af course, peaches.

Warm (not hot) soy milk, yeast, cane sugar, an melted (but again, not hot) earth balance go into a big bowl and get whisked around. Then add in the flour and salt ans mix around until you just can’t.

Time to knead. Dump the dough ad all the little bits onto a flour surface. Gather it all together and knead away, for about 5-8 minutes, or until the dough looks like….

This. Nice and soft and glossy.  Lightly grease the bowl ans stick the dough back into it, covered with a towel, and set for about 1 hour to rise and double in size. 

As soon as the dough is set ti rise, start on your peach filling. Chop up enough peaches that you have about 2 1/2 cups of chunks.

Brown sugar and peach chunks go into a pot and stuck on a medium heat until they start to bubble then set to a low simmer for about 20 minutes or until the peaches all break apart and reduce by half.

Add in the cinnamon and stir.. Peachy goodness. Now quick and stick that shit in the fridge or freezer to cool down.

BOOM. Dough did what it’s job and doubled. Time o make the buns. 

Place the dough on a lightly floured surface and roll our into a rectangle of sorts that is about 1/2 an inch thick 

Cover the surface with all the peachy jammy goodness, and sprinkle on the remaining finely chopped peaches.

And roll, as tightly as you can, without squeezing all the filling out. I roll towards me, but roll away from you if it is easier.  It might get a little sloppy… it’s ok, just lick your fingers and keep going. 

Rolled and cut into 12 pieces.

Place the rolls carefully onto a grease and parchment lined baking 9×13 baking dish. In my picture I used a baking pan, which was not what I wanted to do, but I wasn’t thinking properly and so that’s what I did. Something with sides is preferable, but the baking pan did the job so really, your call. 

When you place the buns in the dish, place them toughen a bit, it helps then bake up high instead of out.  And any remaining go on jam that spilled out can get scraped right on top of the buns, if you didn’t already eat it.

Now into the preheated oven these  babies go.

Look at those beauts. And they smell. A-MAZ-ING!! 

Right away get that glaze made. Powdered sugar, lemon zest, ans lemon juice. Super easy, just add the zest and juice to sugar and mix until smooth and glaze. 

Pour glaze over warm buns. Make sure to hit them all or someone is going to be pissed they didn’t get enough glaze….. 

Then it’s really just up to you whether you wait for coffee or tea or not, but really, just eat right away. There should be very little time between newly glazed buns and a bun in your face.

Enjoy the peaches!

-C

Makes 12 Buns

• For the Dough 
  • 3 1/2 cups all purposes flour
  • 1/4  cup cane sugar
  • 1 cup warm soy milk
  • 2 teaspoon or 1 packet yeast
  • 4 tablespoons melted vegan butter 
  • 1 teaspoon salt
• For the Filling 
  • 3-4 good sized ripe peaches (about 3 cups chopped peaches)
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • Juice of half a lemon
• For the Glaze
  • 1 lemons
  • 1 1/2 cup powered sugar

In a large bowl mix together the yeast, warm (not hot) soy milk, sugar, and melted but cooled butter. Now add in  the salt and the flour. Mix until it’s too hard to mix then dump it all onto a lightly floured surface and knead for 7-10 minutes until the dough is  soft, elastic-y, and smooth. Place dough back into a clean lightly greased bowl and drape with a damp towel. Let dough rise for about 1 to 1.5 hours or until it has doubled in size.

While the dough is rising, chop the peaches up until you have about 3 cups. Place 2 1/2 cups of the  peaches into a medium sized pot with the brown sugar and lemon juice and stick on medium heat. Set the rest aside. Cook for about 20 minutes, stirring and mashing with a wooden spoon every few minutes, until mixture has become thick and reduced by about 1/2. Remove from heat, stir in cinnamon,  and place in fridge to cool. 

Once thee dough has doubled, dump onto a flour surface and roll our into a retacnge that is about 1/2 inch thick  Grab your peach mixture and spread the mixture evenly over the dough. Evenly distribute  the remaining chopped peaches over jam.  And then it’s the to roll.

Start from the long side and start to roll toward the other end, keeping it as tight as possible without squeezing out all the filling.  Once rolled, slice into 12 even sized buns.

Place on a lightly greased and parchment lined 9×13 inch baking sheet or pan and let rest and rest for another20 minutes or so. OR if you want to wait to bake them off, cover them with plastic and set into the fridge for up to 24 hours. When you are ready to bake, remove from fridge and let the buns set on counter to come to room temperature before baking. 

Preheat oven to 350.

Place rolls into oven. Bake for 30-35 minutes or until all the buns have gotten a nice golden brown on top, and if you want to take the internal temp, that the temp has reached 190. 

Once the buns are done  baking, mix together the zest and juice of the lemon and powdered sugar. If the glaze seems to thick, add more juice or water, to think, add more sugar. Pour glaze all over warm (but not hot) buns.

And now all you need to do is serve up those buns right away, nice and warned.

Any left overs should be stored in the fridge for 3-4 days but should definitely be warmed up in the microwave for a minute or two before serving. They also freeze well too. 

Sometime you look back at a week and think, blah, or whatever, or that sucked. This week I look back and smile. It was a good week. Nothing to special, just springy and warm. I got to hang out with my peoples, see the world turn green and lush, and I didn’t stress too much about anything because what is the point? Plus I bought a single pink carnation at the grocery store at the beginning of the week for the mr. and every time I see it, I smile a little. Sometimes just a little something something is all we need.

So yeah, the week was good. There was the normal stuff of work and what not but also a fair amount of not work stuff. I saw my moms for Mothers day and brought her food. The mr and I went for some long walks that did not involve any outdoor clothing (just normal indoor clothing) We hung out with the littles for a good afternoon of tree house chilling, baby running, three wheeling, and all sorts of other fun. Miley was super pumped to show off her new shoes that are partially gold. She was obsessed and needed to wash them off at the end of the day. Those were the days,when you cared about your shoes? (I am assuming you don%u2019t now , like me, but maybe you do.) Also Barb finally come back to me (school is over so she has time again) me and I feed her soup. Megan also came over for a soup lunch and a walk because that is what we do. (We are a family of eaters and walkers.) I worked on some clay rainbows, planted some more plants, and cleaned under my fingernails. The one big thing that I tried to accomplish and haven%u2019t yet managed is the bike thing. I have been shopping for a new bike and it is so so so HARD! I am not good at buying anything in general, especially when it is for me, and not food, and costs more than 5 bucks. But not just that, it%u2019s that there are so so so many bikes to choose form. I am all like , YIKES! And so I did myself a favor and just gave myself another week to ponder and look and decide. The right bike will present itself when it is suppose to, or when I finally break down and just buy this one.

Yesterday was a good solid day of getting shit done. I got the winter tires changed to summer (thanks Justin!) and hung with Alex while it was happening. We talked music and cassette tapes and how music is everything. Then I went home to the yard and all the massive piles of leaves, dead tree(so sad) and over all lawn degree and the mr and I got it all into the truck to send off to compost land. After hitting the transfer station to offload we made a really quickly stop over to see Anthony getting ready for his prom%u2026.Oh my shit. The kid is like not a kid anymore and was wearing a tux and looking all old and what not. The shinny ass shoes alone were too much for me. (more shoes that need cleaning). How is it possible that I have a sister that is old enough to have a kid that is old enough to be going prom? OH, because I am getting old. That is how. Ha.

And after that, it was back home to finish cleaning and eat dinner and water the garden and feel exhausted but accomplished. I don%u2019t mind being super tired, just as long as I have something to show for it (The yard looks A+ so I am happy)

I think today mainly going to be a work day. The mr has a project that he is in the middle of so he is going to be doing that all day and I have a few things I need to get done and then a ton of other things that need doing as well. Don%u2019t worry, I will be spending some of that time outside with the green things in the dirt, making sure I have sun screen on, listening to some good tunes and drinking coffee like it is going out of style.

The ways of the internet this week.

– The news of abortions and women reproductives rights has been front and center this week. The lengths women have to go to to do what is right for themselves is shameful at best, but basically pretty fucking grotesque. These are the people that are trying to help. The Secret Baby Catchers of Alabama.

–Report: U.S. Navy Cracks Case Of Majestic Sky Dick. Phew. Now we know who to hire for our own sky dick.

-Can%u2019t wait for that new pool to be build around the corner%u2026NOT. And really, didn’t we all know this already? Your Neighborhood Pool Is Full of Unshowered Pee-ers

-A lot of breakfast food in America is basically junk food if you really think about it. Muffins (really cupcakes), pancakes (really cake covered in maple sugar), Pop tarts (pie) yogurt (almost ice cream)%u2026 Its all just desert with a different name. I Broke Breakfast. Americans eat a narrower variety of foods for breakfast than anyone else.%u00a0

-Imagine the magic.. I get feels just thinking about this place. A Fleeting Dandelion Wish Processing Facility Appears For Two Days Outside of Los Angeles

–ECLECTIC DINING STYLE.. I want all the tables and chairs. Just where to put them%u2026%u2026????

-After reading the list, I feel pretty dang awesome cause I clean all that shit! Cleaning Supplies Might be Spreading Dirt Around Here%u2019s How to Clean Them This Weekend

–How Did Chickpea Flour, A Staple Of Indian Cuisine, Become A Health Food Sensation? Because it is amazing. See recipe for Socca.

–Have you tried plogging, the Instagram trend that might be the sustainable sport of the future?. Even if it%u2019s trendy and a way to be cool, well it is pretty cool and great and I am all for it.

–Can %u201cIndie%u201d Social Media Save Us? Something needs too.

Pictures from the week.

Hey hey hey! Happy Sunday. Hope you are finding yourself happy and relaxed and enjoying all the good things the world is giving us. Like coffee and green things. All the coffee, all the green things for sure.

Another week that came and left and now it%u2019s May. MAY! Can you even? The time, where does it all go? (an existential question for you) Our week (and time) started off with a chilly wet jaunt to a river. We were going to go out to the kingdom to watch the salmon jump out of the river but it was just to dang cold and rainy so we decided to hold off on it. But we did make our way to a river near by so the mr could officially toss in a fly line into some water. I guess fishing season started a week or two back but we have had so much rain that it has not been great for fishing, or being outside much for that matter. Anyway, he got a few casts in so he is happy.

Wet and raw weather wise was the way of the weather this week. We did have a few breaks of sun which lead to an impromptu afternoon hike just because the sun came out. It was fantastic, or started off that way. Up and down and around the woods to the very flooded lake. Half the way through the hike we ended up at a boardwalk that had a little water coverage, which was fine because someone placed nice big rocks to pass over. Or so I thought. A few steps in and the bridge gave away and into the lake I went. Just my feet and up my legs a bit, but yeah. I just stood there in shock for what seemed like minutes but eventually made my way to the other side of the bridge, drenched boots and all. The rest of the hike was soggy, but hey, I was outside and there was sun and I wasn%u2019t freezing cold so yeah. Could have been worse. It could have been the mr who went in and I really really would not want to have had to deal with him hiking back with drenched feet. Now if my hiking boats would dry out. That would be great.

Other then our little outdoor adventures, the week went the way the weeks does with work and all. The mr running around frantic, having doors, making room for giant ass wood slabs in the barn, wheeling and dealing.

Friday was all day studio work. Lots and lots of pugging clay. While I was at work the mr picked up littles (Miley, So, and Judah) and they all came to the studio to pick me up. It is always a great way to get people to listen and leave the studio when they are suppose to when a bunch of kids rush in and start demanding food. People, at least the clay people, are scared of hungry little kids. Ha. Off we all went, me covered head to tow in clay. Found out in the car that Judah was sick (so sad) so he went home and it turned into a girls night sleep over. Pizza, soup, and peanut butter sandwiches for dinner. We went walking/piggyback riding, the mr and Miley played with the new wood brander which included fire and hot metal. The mr took them to the store to pick out ice cream while I tried to clean myself up, they came back ,ate lots of ice cream, then showered and brushed hair without arguments. They picked out movies without fighting (movies about ballerinas and singing animals) and happily curled up together on the floor. Me being me with no attention span or energy left skipped the movies and went to bed. When I went to wake them up the next morning, I found out that they had woke up (or never went to sleep) in the middle of the night to draw and do yoga? Yeah, I don%u2019t exactly know what went on. What I do know is my yoga mat was upstairs and I remember waking up in the middle of the night to sounds of the wall being kicked a bunch, and there were drawings of crazy things and colored pencils everywhere that were not there when I left them the night before. Hey, if that is what they want to do in the middle of the night, more power to them.

After pancakes and cartoons, the ladies and the mr spent the morning going through a million awesome shells. I guess someone had massive shell collection and gave it over to the mr. Neither of us are really shell people, I mean a few cool ones, but this collection was INSANE. SO we gave them all to the littles. And gave the littles a boxes to bring home to their siblings. They can have all the shells, we are good here.

We dropped girls off, ran around doing errands, then came home and I putz in the yard before going about cleaning the house. Lots of dirt and mud and sticky shit on everything. I just don%u2019t know where it comes from. Well I do actually. And it%u2019s mostly not me so yeah.

Today the mr and I actually are heading out to the kingdom. We need to see some fish jump. A few hours back and forth will give me time for some open window car rid air and reading if it doesn%u2019t make me puke. Picnic lunch by the river and afternoon road coffee. Hopefully we get home in time for me to spend at least a good few hours in the garden to ooh and awe at the stuff that is starting to pop out of the ground and maybe figure out if it%u2019s a perennial I planted or just a weed. Good thing I like weeds too or else I would be terribly disappointed a lot of the time.

Have a few extra minutes? Take a look at some interesting internet from the week.

–The Obamas Are Making a Kids%u2019 Food Show on Netflix. Oh HELL YEAH! And I am not a kid but I am gonna watch it.

-What a great business/environmentally awesome/ logical/ just plain right idea. Toronto Restaurant Fights Waste By Chopping Menu Prices Till Food Is Gone

-Some serious boldness. Bold Line Drawings Layered on Top of Deconstructed Images of Fruit, Flowers, and Animals in Tattoos by Mattia Mambo.

–Rise of the Lady Backpack. Purse. Please. Back packs are the best, but to be honest, I mostly stick to nothing, just my wallet and keys in a pocket. Back pack for biking and hiking and a tote bag for the groceries, the library, or the occasional kitting project. Simple.

-I struggle hard with my OCD cleaning. I sometime wish I had the ability to let things be mess, but then again%u2026. The Unbridled Joy of (Occasionally) Letting Your Room Get Really, Really Messy

–What Comes After a Rut? Take the good with the bad and all the craziness that is the ebb and flow of life.

– Why the Kentucky Derby is a 145-year-old celebration of hats. Now imagine if people went around wearing those hats all the time. The world would be a better place.

-Maine, you so smart. Maine just banned Styrofoam food containers

–How to be assertive without being called a bitch. Why are women always considered bitches? Well I am anyway%u2026.

-I love this and only wish I was ablate %u201cGramp%u201d when my grandparents were alive. ‘Gramping’ Is the Latest Travel Trend Grandparents Need to Know About

And some pictures from the week.

I am so happy for spring. It is my favorite season for sure. All the new, green things popping form the ground.. Warmer but not hot days, rain and sun then rain and more sun. No more winter jackets but sweaters are still good. People are in good moods. Flowers are coming out of the ground. The world is just a delight.

The week started off with a bang. I turned all of the garden beds over and did a great big yard rake and cleaning so things are looking pretty good back there right now. I repotted my tomatoes and peppers and started a bunch of greens and peas which makes me feel awesome. I think this might be the first year that I am actually on top of the planting season like I want to be. Yeh me. I also busted out the bike and went for the first ride of the year. Sure it was only a few blocks, but it was still fantastic. Now what I really need to do is give the old gal a tune up cause the chain was grinding and the tires need air and maybe new brakes? Not sure but I need to get to it, like asap because I plan on making the bike my means of transportation for the summer.

aside from all the that stuff, we also did some work, the mr did even more work (he is always working). I finished up a couple clay projects that have been lingering for a while. We went for lots of walks without jackets and I wore sandals all week. We managed a good stop by to see the littles and bring them carrot cookies. They ate all the cookies (2 dozen), beat the shit out of the mr, and managed to clean while they were doing it. We were impressed to say the least. The mr was sore from getting wacked a bunch.

Then Wednesday was Seans birthday. Would have been 30 years old%u2026Whoa. The family, friends, all of Seans friends went to the basketball court for a little pick up basketball game to celebrate and be together. It was fun, and sad, and good to see all the boys, but sad, but good. Never going get used to it. You know what I mean? Life.

Rest of the week came and went with the usual plus lots of rain and gray, but again, I was all about it because it is spring. worked at the studio on Friday where I moved all the clay in the world, got stabbed so hard by a stray pointy tool that was in slop bucket and got blood everywhere. I also managed to get so much clay in my hair and was overly praised for my height by all the studio ladies. They really appreciate my abilities at grabbing things on high shelves.

And the weekend. Yesterday we woke and basically ran out of the house to moms to borrow her truck (still haven%u2019t found a car to buy). We then drove the truck up to the greater north of Vermont and picked up all the cedar wood we need for the porch. Loaded up, drove back to the porch and unloaded all the wood. I came home for a few hours of power cleaning while the mr ran around all over some more and then back to moms for dinner. (Mom made ham, I brought my own dinner) We ate, Mom brushed my hair and then Barb breaded it which I love love and will never be able to do myself. I raided moms books (found nothing I haven%u2019t read already), searched for a missing bowl, made fun of the boys. Then I came home just in time to passed out.

Today, well today is Easter so after the gym and a few Sunday errands I need to do this morning, we are going to be doing a little easter lunch thing and an egg hunt for the littles at moms with the fam. After that I am coming home and continuing my quest for perfection in the yard, maybe tinker with the bike a bit, take a nap, read, drink all the coffee.. Looking at some sunshine and 70 degrees for the afternoon.. It%u2019s going to be a fine fine day.

And I still have not washed my hair so I need to do that. Most of the clay dried and fell out, but there still is some left%u2026.SO yeah, I need to do that today. I really hate washing my hair.

Internet links to check out.

–Fireflies Will Soon Light Up the Skies In Mesmerizing Harmony %u2014 Here’s How to See Them. I love me some fireflies, how cool would it be to see this.

– The Single Most Useful Snacking Rule I Give My Kid. I don%u2019t have my own kids, but when I have other peoples, I go by a rule like this too except my rule is you can eat veggies any time all the time.

-Want to grow your own avocado tree, here is how. Good luck.

–THE VINTAGE ROMANTIC BATH.. All the clawfoot tubs. Can%u2019t go wrong

-I am so ready. The first official %u201cStranger Things%u201d Season 3 trailer

–4 Natural Ways To Fertilize Houseplants. Now is a good time to fertilize!

-Hate the dentist? Read this and you will only hate it that much more. The Truth About Dentistry

-If ever I was to live on a house boat, this boat would be the one. And the floors in this place%u2026 swoon!

–How One Woman’s ‘Magically Delicious’ Pot Brownies Changed%u00a0History. Brownie Mary, what a lady.

-What the freaking f@ck? I am pretty sure I don%u2019t like where this could go. Neuroscientists just brought pig brain cells back to life.

Some pictures from the week

Hey there people. Happy end of March. Yes, it is true, already a quarter at the way through the year. And no, I don%u2019t know how it happened either. But so that is the way of time now isn%u2019t it.

A week, oh what a week. Not going to lie and say it as all to fanatic to start with. We have been so busy with work and other stuff. Other stuff being bills and paperwork and me trying to get the taxes done. (New rule. We just not mention taxes again until they are done). We did manage a warmish walk to with the littles to spend an hour arguing over weather they can get a king sized candy bar at the store over a lollipop (ended up with gummy worms). There was also a little wood carving, yarn weaving, library pursuing , and neighbor visiting to be had, but other then that, not much else of interest. The week just came and settled into what it was.

And then it was Friday which was a shit day. First off, it was the anniversary of Seans death so you know, already a not great day. But better yet, I Woke up at 4, stub my toe hard on the way back from the bathroom, laid in bed in pain until the throbbing subsided, went to the kitchen to start coffee. As soon as a I turned the faucet on, a little mouse ran across the counter. It took me a good minute of just staring at counter before I registered what happened and started to scream FUCK, FUCK FUCK! I woke the mr up with my profanity. Yup, a mouse in the house, munching on the a bowl of squash seeds I left on the counter. So what can you really do at 4 in the morning? Not much so I went to the gym. I then came home and started cleaning before I had to work at the studio but as I started in on cleaning, the vacuum decided to stop working. Agh. And so the cleaning ceased, I went to work, came home, ate dinner, emptied all the food from the pantry into bags and boxes, then felt all to defeated and sad to do much of anything so just crawled into bed. I figured I would just deal with it all Saturday and I just really needed the day to be over.

Yesterday was the lady, my moms, 60th birthday. Whoop whoop!!( HAPPY HAPPY TO MY MOM). I woke up, baked two cakes, two batches of focaccia, and home made mac and cheese, salad, prepared other foods, and then something for my dinner (my breath still have not recovered from the funk that is of a red onion eaten raw).There was a quick detour during the bake-a-thon to the library for the annual seed swap plus I definitely took out everything from the pantry and vacuumed and sprayed every surface and inspected every piece of food for mice disturbance. (I pretty much have the cleanest pantry ever now.) As for the rest of the house, it is still a mess. Not anything to do with mouse mess, just my Saturday, tear the house apart before I clean and put it back together, mess. While baking I starred in on my weekly clean but things happen and all of a sudden it was time for the mr and I to pack up all the food and head over to my moms house. There we finished food preparing, helped Erin decorate and clean up the house, and then lost my mind a bit. After a near breakdown due to lack of sleep, I mellowed out in time for everyone to show up while Mark and Paul were out with my mom for coffee. When they came home, Mom walked into a house full to the brim with all her kids and most of the grandkids. She was so very happy, I think%u2026.. Ha, no, she was. We then ate the dinner I spent the day slaving over, played outside, went for a walk that looked like a parade, came back for cake and ice cream and presents (everyone got her plants.), and whoa, before I knew it it was 7:30 pm and I was still awake and not in bed. Craziness. But that was it, I lost all steam. We came home to a half trashed house and I basically just assed the f out. The mr set the mouse traps. Have- a-heart, but also some not. I don%u2019t want to know. I just can%u2019t.

Today I am going to clean clean clean. Then maybe clip my toes nails, brush my hair, and get my head ready for the hectic week to come. It%u2019s going to be a full one. There is concrete pouring, the dreaded %u201cnot the be mentioned until they are done%u201d papers, I have a shit ton of stuff that needs to be glazed, seeds to start, yards to clean. It%u2019s spring. Everything needs to be done. Good thing the world has coffee. I am going to need it all.

P.S. It is official. The sandals are out. No more shoes for the next 6 months!

Here are some interesting reads from the interent this week. Read what you want.

-The most significant event in the history of earth. Thats some shit. The Day the Dinosaurs Died

–Why Do I Put Off Doing Things I Love? I know I have been guilty of doing before but I really try to use what I have, especially it is my favorite. Having shit just stashed away is pointless. Use it (whatever it is)

-I want to experience the greatness of the cherry blossom. 25 gorgeous photos of cherry blossoms

-Life we would be something with giant cats. Japanese Illustrator Imagines A World Where Humans Live Among Giant Animals

-I love airbnb but this is definitely something that has crossed my mind and kind of freaks me out. Airbnb Has a Hidden-Camera Problem. But there are cameras and hidden cameras everywhere so%u2026.

–Why Rewatching the Same Shows Is Actually Good For You. I get this. I barely watch tv, but when I do, I like to watch old shows that I have watched before. Gives me good feels and plus I don%u2019t have to pay attention. Plus. Too Much Video Streaming To Choose From? It’s Only Going To Get Worse

-Whoa dude. Yep, You Can Juice a Lemon Without Cutting It%u2014Here’s%u00a0How

–14 ways to break your plastic habit. Even doing a few of these things will make a difference.

-Awesome. KAWS Floats a Massive Inflatable Sculpture in Hong Kong%u2019s Victoria Harbour

–GREEN IN THE KITCHEN. Yes to all of them.

Pictures from the week.

We got the little spring teaser. 2 beautiful days, high 50%u2019s, a bit of sunshine. Most of the snow and ice melted and little green shoots appeared underneath all that snow. I even opened all the windows and left the front door open to air out the house. It was amazing. And the sun. When it is out, it is out and feels so so nice. ( I am definitely vitamin D deficient). But again. It was a tease. Back to it being not so warm and a little more snow ( it snowed last night). Aye Yai Yai!! Just be spring already!

Week was and now its over minus that hour we lost which actually kind of kicked my ass. The beginning of the week, rolling out af bed at 4:30 to get to the gym, well my body didn%u2019t like it much and gosh was I tired and dragging ass. But I am all adjusted now and everything is good. And we have more light at night which is nice I guess. I don%u2019t mind reading in bed with natural light. HA.

There were a few good walks, one down by the lake, another with Megan down to the river. (We are all trying and needing to stay off of hiking trails for a little while because they are either covered in ice or mud and we don%u2019t want to trash them) The mr spent a good amount of time ripping up a porch and doing porch things all the while being on rat duty for friends of ours. Barb was suppose to come over for lunch and a hike of some sort be she kept ditching me with oversleeping. I have been plugging away, ever so slowly and because they are taking over my life, at taxes. Barf. I did manage to start tomatoes and pepper seeds, have the littles over for dinner and popsicles, worked at the studio, contemplated renting and driving a bulldozer %u2026 Nothng big or grand. Not yet anyway.

Today, after the gym and doing a few little chores, we are going to pack a lunch and head out of town. I%u2019ll grab the binoculars and maybe we can find a good place to do a little bird watching. That is how the day is feeling. Slow and lovely and full of birds. They are coming back, I can hear them more and more, bringing with them the spring.

Links from the week to browse at your leisure.

–Why Southeast Asia Is Flooded With Trash From America And Other Wealthy Nations. And now we are all going to feel the affects because they don%u2019t want to buy our recycling anymore. How to actually recycle

–Did Cooking Really Give Us The F-Word? The science of language and how it has evolved

-It%u2019s not fancy but this is the Sweater of my dreams.

–The One Thing I Hate About Being a Wellness Influencer. You are allowed o eat, even things that are not considered healthy. Stop being haters.

-One at a time. Nobody Blows Out Birthday Candles Like Mitt Romney. I actually kind of love it. Next time I need to blow out candles%u2026%u2026

–The Pineapple Hack That%u2019s Taking Over the Internet Right%u00a0Now

-Shall I get myself a cottage like this one in Scotland too? I think so.

–A Popular Benefit of Houseplants Is a Myth. But I don%u2019t care, they improve life.

-Welcome to Vermont. Goat starts term as town’s pet mayor. And did you hear. Bill would place Vermont on year-round daylight saving time

-All the lovely chairs. THE TIMELESS BEAUTY OF BENTWOOD.

And some pictures from the week

Ok, I think I hit that wall. The wall that all of a sudden I am over it. I am ready for spring, like hella ready. I think what broke was the day I didn’t need my coat outside or to wear socks in the house. I just realized how sick of wearing a coat every time I leave the house. And the day I was walking around the house barefoot without socks. Let me tell you, my feet couldn%u2019t have been any happier. And then it got cold again and I am now, well, now I am done. Bring on Spring! (summer can wait, still not ready for that)

As for the week, it was up and down. It started off all good and well. Had a sister dinner at my moms house, we%u2019re getting ready to leave for the week to go see my Dad and Grandmother, but before we got a chance to go, Grammy passed away. Sucky sucky suck. We knew it was going to happen, the old broad was 98 for pets sake, but still. We just thought we were going to be able to get down there and see her before it did. So yeah it%u2019s been kind of a sad week. And because she passed we are waiting til next week to leave now because of funeral and all the jazz.

The rest of the went kind of unscripted and strange. We were all feeling sad and bummed. Also we didn%u2019t have a lot planned because we thought we were leaving, but we also had (have) a lot to do so we tried to get some stuff done. We did take some time to go see green stuff at the garden center, walk in some woods, and hang with the littles. But towards the weekend, we both started to feel like garbage. The mr especially. He was ok and then he was not. The littles slept over Friday night and after we got rid of them Saturday, he crashed and spent the rest of the day pretty much immobile and I still felt like trash. So basically I cleaned house, he slept on the couch, we ate some dinner, we walked around the block before the sun went down, came home and crawled into bed. We watched Waynes World because sheyeah, right, and fell right to sleep. Nothing but boring old us to make your life seem exciting right? Haha.

Today so far I am feeling ok. As for the mr, he hasn%u2019t woken as of yet (I am sure that he has since awaken while some of you are reading this) so I am not sure about him. I am hoping for a full recovery on his part and we can spend some of today doing that shit that we needed to do yesterday, like the chores, but maybe even a little hike or a little walk down by the lake. I need outdoors to wash the yesterday off me.

Links to stuff from the internet that don%u2019t suck.

–Recipe Introductions Matter. Here’s%u00a0Why. If you don%u2019t want to read what I write, well then don%u2019t.

-History and study about the neighborhood where I grew up. ONE NEIGHBORHOOD PROJECT

-You know what pisses me off? Going to the store and seeing that they are out of celery because it is now what everyone wants to drink. I just wanted to eat it. Is that allowed abymore> Actually, You Can Just Drink Some Water

-This is a thing and it is awesome. A New Book Explores the Wide Range of Charming Homemade Cat Ladders in Switzerland

-I love this TREE HOUSE

-30, no 60 (one for me, one for the mr) outfits that I need to make. AMAZING! HAHA 30 Laughable His-And-Hers Fashions From The 1970s You Wouldn%u2019t Wear In Public Today

-The mr and I were just talking about making artificial coffee for when the world goes to hell and we can not longer grow the bean. Someone also had the somewhat same idea. Atomo: We hacked the coffee bean – invented molecular coffee

–You Can Now Book a%u00a0Golden Girls Cruise, Complete with Cheesecake, Bingo and More!. A cruise I would take, just as long as I could still go to bed at 7pm. HA

-Poptarts? I guess so. In London, The American Food Aisle Is Filled With Nostalgia And Preservatives

-The dream. Sometimes. I bought a house%u2014and then moved into a van

And some pictures of the week.

Is it too early to be thinking and planning my garden? I woke up with the sudden urge to browse all the seed catalogs even though I told the mr I was not going to buy any seeds this year. I%u2019m going to depend entirely on last years seeds and seed swaps. No need for more then what I need. So that is where my head is at right now. Seeds. Growing all the lettuce. Tomato varieties galore. I am starting to really crave dirt, like playing in it, not eating it. But I am craving coffee too so I should do that soon before I loss my mind.

Lets see, what did I do this week. Nothing really out of the norm, unless you call ice skating my way around the outside world not normal. (it was not normal) Everyitng has been covered in ice and I don%u2019t know how many times I have nearly smashed out all my teeth or broken all my bones from almost slipping. Sure I could have chosen to not adventure out on icy iciness, but who would I be if I was not outside. Anyway, besides ice world, we had the littles come for dinner and fighting (with each other, not us) Barb came for dinner and all the college age gossip our brains could handle. The mr started a new hobby of weaving baskets (already he is fucking awesome at it) and also decided to make more creepy ass doll head cars. I did some painting, cleaned my studio all up and nice, make cupcakes, bought new running shoes, returned new running shoes (not the right size) We worked, we played, we spend as much time outside during the warm snap as we could, hoping all the ice would melt and being rewarded with more ice. It was basically a basic week without any extravagances. No real incidents (besides me cracking my head on a metal bed lift bar and leaving myself with a nice egg bruise on face), no crazy stories (besides some of the stuff Barb told us but that is not mine to tell). Quiet and semi clean. Keeping it average and that is good for now.

I have very little in the way of plans so far for today. I%u2019ll hit the gym, library, and probably the grocery store this morning but after that, empty. The mr is going to be in and out of the house all day working so I will probably try to get some work done too. Or not. I am not opposed to keeping things mellow. Maybe a long walk down by the river or into the trees. I could use some trees right now. Options open with no expectations other the I expect to do something.

My internet browsing for your taking.

-Important coffee stuff. Know what you are drinking. What’s the Difference Between Light and Dark Roast Coffee?

-What. The once a month that I actually clean my water bottle is not good enough%u2026.Wait, You Need to Clean Your Water Bottle *How*%u00a0Often? Well then.

-So much truth. ON STRUGGLING TO BE AN ADULT. I am always shocked whenever I realize that I am not 18.

-Would you ship your luggage ahead of a flight? I have been thinking about the best way to get a butt load of camping shit to a destination without paying a million and half dollars. This might be it. Skip the stress.Ship your luggage.

–New ‘unicorn’ mantis species found in Brazilian rainforest. The new cool unicorn.

-Do you eat breakfast? I don%u2019t, unless you count as much coffee as I can get in my mouth, but that is because I am not really hungry in the morning. Sometime I wonder if I would be a better person if I ate sornething earlier in the day. But then I think I don%u2019t really care to be all that much better and after reading this, I don%u2019t need to eat. Breakfast Isn%u2019t Pointless, But It%u2019s Having an Identity Crisis

–Cat Power. All the feels. Every. Single. Time.

–Tiny houses have a dark secret. I guess some people just want to live in a tiny house but store all of their shit in a regular house. Hum.

-I am not ready for an animal right now, but this I could handle. You Can Build Your Own Life-Size Cat Using These Blocks.

–Why Do Elephants Have Trunks? Why Do Giraffes Have Purple Tongues?. Also good to know that if I ever get a cut, just have giraffe lick me and all will be good.

And pictures from the week.

Are you a frozen popsicle? Did you make any popsicles or a pair of those frozen pants that I am seeing all over the news? I should have made frozen pants.. maybe next time. Done and done, the polar vortex had come and gone and I am hoping that is stay up up and away for thirst of the winter. My nose and butt have nearly frozen off this week. Give me temps in the teens and I will be all set thank you very much.

The week was a week as any week could be as weekly as can be. Does that make sense? Not really but kinda. Nothing new, cold as fuck, but still kind of nice. I didn%u2019t do much in the way of work besides a little paper work and worked at the studio. Honestly, I spent a good amount of time this week reading and trying not to freeze (for someone trying not to freeze, I sure did go outside a lot). The mr did his usual running around all day everyday. Things have been a little harder since the truck is kind of dead and now we are down to the one car, a car the is not meant for totting around toilets so we have some car stuff to deal with. Sunday we did make it outside for a few hours of some fantastic snow shoeing and tree hugging. Basically throughout the week we did lunches, one with my mom, So, and Megan, one with Barb. The mr made a new jacket rack by the front door, glued more doll heads on cars, and placed frozen hands all over the neighborhoods. We didn%u2019t see the littles very much as they were all busy, too busy for us, but whatever. (I miss them%u2026sad face) And yesterday we took Barb on a snack shopping trip, went to the mall (fist time in like 5 years) and watched Barb contemplate a soft pretzel or not (she just got a lemonade). A weekly week week. See what I mean?

Today the mr and I are suppose to go in such of an ice castle. That is the plan, well that and make the bed with clean sheets because it%u2019s Sunday. I%u2019ll let you know how it turns out. (The sheets always turn out A+.)

Interent from the week.

–Think this polar vortex was cold? It should have been colder. Yup, that little snap was nothing and that is not a good thing.

-Science things. The surprising science of why ice is so slippery

–So You%u2019re Saying My Seltzer Is Not Made of Crushed Up Bliss. What a bummer.

-This is the best tassel wall hanging I have ever seen. Maybe I will actually make it. DIY Tassel Wall Hanging

–Beyonc%u00e9’s Offering a Lifetime Supply of Concert Tickets to 1 Winner Who Goes Vegan But what about the already vegan folks?

-I think anyone living in Vermont could tell you cell service sucks. One Man’s Quest To Prove Vermont Has Terrible Cell Service

–Life goals for next project. Guy Documents 14 Years Of Excavating His Basement With RC Toys

-Thank you Macauley Culkin. Color Of The Month: Coral? Peach? Salmon? Fuck. Get Me The Swatches.

–Irresistible Baby Houseplants. They are so cute. I want them all.

-This is really awesome, just not sure how it%u2019s gonna work out because babies are well, they be babies, but If I worked for the state with a baby, this would make me very happy. Vermont to Allow State Workers to Bring Their Infants to Work.

And some pictures from the week.

I found another bag of frozen rhubarb in the chest freezer which is never a bad thing, but my rhubarb patch outside is growing strong and I will have all the fresh rhubarb I could possible eat within the next few weeks. So found rhubarb just means I need to eat it right fast before the fresh stuff comes in. (I haven%u2019t had a problem with that. it%u2019s almost gone already). Plus the other day while I was digging up and transplanting raspberry bushes to the back yard, my neighbor came over and gave me a gallon of frozen raspberries, harvested from said bushes that I was currently planting in my yard. Score for me! Free bushes and berries%u2026I have such nice neighbors.

So the logical thing to do with my new found and giving bounty was of course to hurry up and bake something. Cobbler. Why cobbler? Well, why not? I figured the mr would really like it and eat it and I also didn%u2019t want to make anything to fussy because I was just to dang busy spending all of my extra time outside doing outside things. And cobbler, it%u2019s not fussy because it is basically biscuits and jam baked up all together. Not a lot to think about and comes out looking all homey and sweet and smelling all nice and cozy. Doesn%u2019t that sound nice? And not a pain in the ass?

And best part. A made cobbler works as dessert or breakfasts or just a snack. Just asked the mr. He ate it for all the reasons. With a dollop of yogurt or cream of course because he is fancy like that.

And yeah the fruit I used was frozen, but fresh works just the same here too.

Now, lets get to that cobbler.

The stuff. Raspberries (frozen), rhubarb (frozen), sugar, flour, salt, baking power, cinnamon ,almond milk, apple cider vinegar, cornstarch, and oil.

Raspberries, rhubarb, sugar, cinnamon, cornstarch. Its all there in the bowl. Just needs to be mixed. So mix it.

Dump fruit mixture into well greased 8 inch pan and pop it into a hot oven to get a head start on baking.

While the fruits in the oven, make the biscuit dough. Mix the dry together then mix in the wet until just incorporated and a sticky dough forms.

Pulled from the oven, the fruit is starting to cook down and whoa, it just smells so good!

Drop on the biscuits dough on top of the fruit (careful of the hot pan). Evenly if possible, but don%u2019t work to hard to make it look perfect. Imperfection makes it look perfect, you know?

Once biscuits are on, lightly brush the tops with a little milk and sprinkle with more sugar then pop it back into the oven for another 25-30 minutes or until the biscuits are baked.

Pulled from the oven with a bubbly filling and a golden brown biscuity top. Things are looking good here.

And now it%u2019s time.

Dig on in my friend. Sever with something creamy like whipped coconut cream or some type of yogurt or ice cream situation of your choice. And again, this can be your breakfast.

Happy spring people!

-C

make a a 8 inch round which serves 5-6

For the Filling

• 2 cups raspberries (fresh or frozen)

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

• 1 1/2 tablespoons corn starch

• 3/4 -1 cup sugar (lesser amount if you like a little more tartness. I used lesser amount)

• 1 teaspoon cinnamon

For the dough

• 1 cups all purpose flour

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 3 tablespoons sugar

• 3 tablespoons neutral flavored oil

• 1/2 cup plant based milk

• 1 teaspoon apple cider vinegar

Preheat oven to 350.

In a large bowl mix together the rhubarb and raspberries with the corn starch, sugar, and cinnamon. Grease a 8 inch round pan the is at least 2 inches deep (can use a slightly large pan or a square) and dump in fruit mixture. Place into oven to bake for about 15 minutes or the fruit starts to break down.

While fruit is baking, mix up biscuit dough. Flour, salt, 2 tablespoons sugar, and baking powder go in a large bowl and mixed until combined. Add in the oil, the milk, and the vinegar. Mix until just incorporated and a dough has formed.

Remove the fruit cooking from the oven. Turn heat up to 375.

Carefully drop spoonfuls of biscuit batter on top of fruit. Brush the top of the biscuits with a little milk and sprinkle with remaining tablespoon sugar. Place the pan back into the oven and bake for another 25-30 minutes or until the biscuits are all nice and golden brown on top.

Remove from oven and let cool for a few minutes before serving. Serve warm with a scoop or dollop of soothing creamy (coconut cream, yogurt, ice cream%u2026..whatever floats your boat.)

Left overs can be stored in pan, just cover it with something and place in fridge. Can be eaten cold to or reheated in microwave or oven.

It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.

So I smoothied. And I like it (a lot).

This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.

You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.

To the smoothie goodness!

The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.

Everything goes into blender.

And blended until smooth. Hence the word smoothie.

Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)

And done.

A banana oat smoothie.

Let the good time roll!

-C

makes 1 smoothie

• 1 very ripe banana

• 1/3 cup raw old fashion oats

• 1 1/2 cups water

• pinch of salt

• a tablespoon or two of any sweetener you like (optional)

• a pinch of cinnamon (optional)

Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.

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

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

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

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

To the baked oatmeal.

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

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

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

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

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

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

Pop into a hot oven to bake.

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

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

Enjoy and happy maple season!

-C

Make a 9×9 pan of oatmeal

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

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 teaspoon cinnamon

• 1/3 cup maple syrup plus more for serving

• 1 tablespoon tahini or any other nut butter

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

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

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

• 1/2 cup chopped almonds (optional)

Preheat oven to 375

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

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

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

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

I have very strong feelings for heart shaped baked goods. I think that everything, all year round, should be heart shaped. How lovely would that be? It would be ever so lovely, or I would think so anyway. And yes, ok, I was thinking about Valentines Day when I made these cupcakes but don%u2019t let that be the only reason you make a cupcake, cake, or any other baked good into the shape of a heart or pink for that matter.. Hearts are just so sweet and cute and dare I say cuddly? (Can you cuddle baked goods? Let me know if you have and do. We should talk about that). And pink is just a fantastic color, especially when it is the color of the flavor. Purple-y pink equals a taste like berry so all just makes sense.

Anyways. Cupcakes. Made with nutty almond meal to taste all nutty, frosted with blackberry and clementine frosting which is a pairing that all party and non party people will love. A down right deeelightful combination that will, no matter your circumstance in life, make you smile. Because lets get this clear, these cupcakes might look all lovey dovey and Valentines Day-e and are very much a perfect Valentines Day treat, but also can be an everyday, run of the milll, straight up any day, all day cupcakes. Valentines Day does not own the heart or pink.

These cupcakes are for you to love and you don%u2019t need to worry if they love you back. That would be weird.

Slightly off topic thought. How awesome would it be if someone made a cute little teddy bear that when you squeezed it it would scream %u201cWHAT THE HELL! GET OFF ME!%u201d Hahahaha. That would be amazing.

To the cupcakes!

The stuff. Flour, almond meal, baking soda, baking powder, salt, sugar, soy milk, oil, vanilla extract, and apple cider vinegar. Also some blackberry jam, powdered sugar, some vegan butter, and a clementine.

In a big bowl, whisk together the granulated sugar, flour, almond meal, salt, baking powder, and baking soda.

Add in the oil, vanilla, milk, and apple cider vinegar. Mix until fully incorporated.

And that is some mixed batter.

Scoop the batter into well greased muffin tins. I used to different shapes and sizes because I wanted too. You can do the same, just be aware different sizes will cook at different times.

And into the hot oven they go.

Baked, popped out of the tins, and cooling to cool.

Frosting time. Butter, clementine zest, and jam mixed together makes for the prettiest color.

Add in the powdered sugar and juice of the clementine and beat with a beater.

Pretty pink frosting. All natural.

And now that the cupcakes are cooled (you must wait until they are completely cooled) get them frosted.

And of course, adding sprinkles will only make them that much better.

And now you got the cupcakes which makes it cupcake time.

Look at that smile. Thats a smile just for cupcakes, not at all because I told him too.

Happy happy.

-C

Makes 12-16 cupcakes (depending on size)

• 1 1/2 cups all purpose flour

• 1/2 cup almond meal

• 1/3 cup neutral oil

• 1 1/4 cup almond milk

• 3/4 cup white sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon salt

• 1 teaspoon vanilla or almond extract

• For the frosting

• 3 tablespoons blackberry jam or preserves with or without seeds

• 2- 2 1/2 cups powdered sugar

• 4 tablespoon vegan butter

• 1 clementine (zest and some juice)

Preheat oven to 350.

In a large bowl whisk together the flours, salt, baking soda and powder and sugar until fully combines. In a separate bowl mix together the oil, milk, vinegar, and vanilla. Pour into the dry and mix, by hand, until full incorporated. Scoop batter into well greased muffin tins (heart or other shape up to you) and place into oven for 13-18 minutes (shorter time for smaller cupcakes, longer for larger sized) or until lightly browned and a tester stuck into a cake comes out clean. Pull from oven when done and pop from tin. Place on a wire rack to cool.

While cakes are cooling, make frosting. Beat together the butter, zest of the clementine, and jam. Add in the sugar and the juice and beat until fully incorporated. If the consistency is to thin, add a little more sugar, to thick, more clementine juice or if out of juice, a splash of milk.

Once cupcakes are full cooled, frost, add sprinkle if you would like, and then the only thing left to do is eat them.

Eat cupcakes, store left overs in an air tight container in the fridge for up to a week.

I love pomegranates but barely ever buy them because they are usually really expensive. A few weeks ago I was pleasantly surprised to find that that the grocery store was selling them at a reasonable price so I bought one. Duh. Anyway, that was a few weeks ago and I have had the pomegranate chillin in the fridge, just waiting for the perfect time to bust open and retrieve all the bright pink jewel like seeds. But I also kind of forgot about it. It was hiding behind a giant rutabaga. When I finally grabbed the rutabaga for some soup, the pomegranate reviled itself again. It was time, it needed to be eaten. And me being me, I can%u2019t not share right? So I asked the mr what he wanted me to bake. He said muffins, and that is how I came to pomegranate orange and poppyseed muffins. Look at me, poster child for sharing good things. I should get a gold star!.

Anyway, these muffins came out awesome. First, they smell so good because anything baked smells good but the orange really shines and the smell is still lingering in my hair. Secondly, people really were into them. The mr said they were amazing when I finally let him eat one (two actually because I made them mini) and when I brought them over to Megans house for dinner, my Dad at one, then two, then three.. ..He stopped at 5, and this was after dinner. When a guy eats 5 muffins and is not a muffin man, you take it as a good sign.

Do yourself a solid this cold ass weekend and bake something. These muffins are a good place to start.

To the muffins!

The stuff. Flour, baking soda and powder, and salt in a bowl. Poppy seeds, an orange, a pomegranate, sugar, oil, vanilla extract, and a little apple cider vinegar.

First, remove arils from the pomegranate. Cut the fruit in half, hold the cut side face down in your hand and place over a large bowl. Take a wooden spoon and wack the outside of the fruit and the seeds will just fall out. And yes , the juice stains so watch out.

Next, whisk together all the dry ingredients and add in the sugar, poppyseeds and the zest of the orange. Whisk again to combine.

And then add in the oil, milk, vanilla, and the juice of the orange.

Mix until just combined. Don%u2019t over mix or the muffins will get gummy.

Last but not least, fold in the pomegranate arils.

Such a pretty muffin batter.

Scoop batter into well greased muffin tins and pop into a preheated oven.

Orange and crimson and golden brown goodness.

Out of tins and onto a rack to cool

And now you eat.

Stay warm this weekend and bake some muffins.

-C

makes 24 mini muffins or 12 regular muffins

• 2 cups all purpose flour

• 2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1/2 cup white sugar

• 1/3 cup canola oil

• 1 teaspoon vanilla

• 1 tablespoon apple cider vinegar

• 1 cup soy or plant based milk

• 1 orange

• 1/4 cup poppyseeds

• 1 cup pomegranate arils

Note. To easily remove arils (the seeds) from a pomegranate, cut it in half, hold the cut side down in the palm of your hand over a large bowl and wack the outside of the fruit with a wooden spoon. The arils will fall right out into the bowl.

Preheat oven to 350

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Zest the orange into the bowl and add in the poppyseed and whisk. Next add in the oil, juice of the orange (about 1/4 cup) the milk, and the vanilla. Mix until just combined. Fold in pomegranate seeds.

Scoop batter into well greased muffin pans and place in oven to bake until golden brown and a tester stuck into the muffins comes out clean, which should take about 15 minutes (22 fish if normal sized)

Once baked, pull form oven and pop from pans. Place on a wire rack to cool.

Eat at your leisure.

I love making cookies. There something about having to keep a close eye on the oven, the anticipation of the perfect time to pull them from the oven. Not too early, but never to late. You have to pay close attention. A cookie is not very forgiving if left in for a minutes or two too long. Those minutes can make or break a great cookie. OS baking them is , to me anyway, like a form of meditation. You can%u2019t be distracted, thinking about things like %u201cwho came up with the name Banana Republic and then used it for a clothing store?%u201d, or looking up %u201c large metal rolling balls%u201d. No, you need to pay attention to cookies, or else your cookies might burn. But don%u2019t let that scare you, and really, you can totally think of all the random, but important, things you want while baking, just use a timer or think those thoughts while watching the oven.

These cookies are the cookies that you want to make. A cookie yes, but almost like little soft cakes, full of chocolate chips and pumpkin seeds and warm spices to elevate the pumpkiness of the pumpkin. A perfect cookie to bake when you are freezing and want nothing else then to sit in front of a warm oven, spacing out, and revealing in the smell of a fall kitchen.

Fall pro tip. Place outwear in the kitchen while baking. I had my jacket on a stool close by while the cookies were baking and even now, a few days later, it still smell like cookies.

To the cookies!

The stuff. Brown and granulated sugar, flour with salt, cinnamon, allspice ,nutmeg, and baking soda and baking powder. Pumpkin puree vanilla extract, canola oil, chocolate chips, and toasted pumpkin seeds.

Mix the sugars, oil, vanilla, and pumpkin puree together until completely incorporated.

Whisk together all the dry

Add dry to wet. Mix gently, until just incorporated.

A now you have cookie batter. But wait, can%u2019t forget the chocolate and seeds.

I like to give the chocolate chips a rough chop to make the chips a bit smaller. You can skip this step or just use small chips if you want.

Chocolate chips and toasted pumpkin seeds go into batter.

After a gentle mix, it%u2019s time bake.

Scoop the dough onto a parchment lined baking sheet (important to line or use a splat mat, or else they will stick)

Into the oven and out of the oven. Bakes to a plump golden brown perfection.

All the cookies cooling on a wire rack like all cookies should.

And then thats it.

Cookies for you and cookie to share, if you are nice like that.

Happy weekend!

-C

make 2 dozen or so cookies

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 teaspoons baking powder

• 1 teaspoon baking soda

• 2 teaspoon cinnamon

• 1/2 allspice

• 1/2 teaspoon nutmeg

• 3/4 cup cane sugar

• 1/2 cup packed brown sugar

• 1 1/2 cups pumpkin puree

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/2 cup toasted pumpkin seeds

• 2/3 cup chocolate chunks or chips

Preheat oven to 350

In a large bowl, mix together the sugars, purlin puree, oil, and vanilla until completely incorporated. In a smaller bowl, whisk together the flour, baking soda and baking powder, salt, all spice, cinnamon, and nutmeg. Once whisk, dump into the bowl with the wet gas gently mix together until just incorporated. Do not over mix.

Dump your chocolate ships onto cutting board and give them a rough chop just to break some of the chips apart. (or use small chips) Add the chop chocolate and the toasted pumpkin seeds to the batter and gently fold them, just to even distribute them.

Line being sheets with either parchment or use a splat mat and scoop equal size ball of dough onto the baking sheets. Leave enough room for the cookie to rise and spread. Place baking sheets into oven and bake fir 12-14 minutes or until the cookies have risen, are golden brown, and a tester stuck into the middle of a cookie comes out clean. Remove from oven and place the cookies on a wire rack to cool.

Then you eat them.

Any not eaten cookies should be store in an air tight container and can be left out at room temperature for a day or two but should be refrigerated or frozen for longer storage. The mr likes to eat them straight out of the freezer.

Who doesn’t like a good bun, right? %u00a0And just because this is where my mind wonders, peachy sweet buns. Doesn’t that sound like a pick up line or something you say to your significant other. Like, “Oh hey peachy sweet buns, you are looking good. Woo hoo”…….. Anyway, this is not about anyones peachy sweet buns, it it about actually sweet buns so u-hum, yeah.%u00a0

I am not trying to float my own boat here, but I am really really good at making buns, and you know what, I bet that you are too. They may seem a little intimidating, but really, it’s quite easy. I think what throws some people off is the yeasted dough and having to knead and waiting for the dough to rise,%u00a0but don’t let that stop you from sweet sweet buns. They are no harder to make then a boxed cake (maybe a little harder) and the results are by far more amazing and delightful (we don’t use the word delightful enough around here) then any old box or pre-made thing will ever be. Ever. Freshly made buns are what is right in this world.

If you are awesome and decide to make buns like any good person with a baking itch or a need for some sweet bun goodness does, make them peachy because its peach season and how can a peach bun not be that much more amazing? %u00a0Just think. Soft sweet dough, jammy cinnamon peaches, covered in a sweet lemony glaze……

Go on now, go and get yourself some peachy sweet buns.

The stuff. Flour and salt in the bowl, melted earth balance, brown sugar, yeast, warm soy milk, cane sugar, cinnamon, powdered sugar, a couple of lemons, and af course, peaches.

Warm (not hot) soy milk, yeast, cane sugar, an melted (but again, not hot) earth balance go into a big bowl and get whisked around. Then add in the flour and salt ans mix around until you just can’t.

Time to knead. Dump the dough ad all the little bits onto a flour surface. Gather it all together and knead away, for about 5-8 minutes, or until the dough looks like….

This. Nice and soft and glossy. %u00a0Lightly grease the bowl ans stick the dough back into it, covered with a towel, and set for about 1 hour to rise and double in size.%u00a0

As soon as the dough is set ti rise, start on your peach filling. Chop up enough peaches that you have about 2 1/2 cups of chunks.

Brown sugar and peach chunks go into a pot and stuck on a medium heat until they start to bubble then set to a low simmer for about 20 minutes or until the peaches all break apart and reduce by half.

Add in the cinnamon and stir.. Peachy goodness. Now quick and stick that shit in the fridge or freezer to cool down.

BOOM. Dough did what it’s job and doubled. Time o make the buns.%u00a0

Place the dough on a lightly floured surface and roll our into a rectangle of sorts that is about 1/2 an inch thick%u00a0

Cover the surface with all the peachy jammy goodness, and sprinkle on the remaining finely chopped peaches.

And roll, as tightly as you can, without squeezing all the filling out. I roll towards me, but roll away from you if it is easier. %u00a0It might get a little sloppy… it’s ok, just lick your fingers and keep going.%u00a0

Rolled and cut into 12 pieces.

Place the rolls carefully onto a grease and parchment lined baking 9×13 baking dish. In my picture I used a baking pan, which was not what I wanted to do, but I wasn’t thinking properly and so that’s what I did. Something with sides is preferable, but the baking pan did the job so really, your call.%u00a0

When you place the buns in the dish, place them toughen a bit, it helps then bake up high instead of out. %u00a0And any remaining go on jam that spilled out can get scraped right on top of the buns,%u00a0if you didn’t already eat it.

Now into the preheated oven these %u00a0babies go.

Look at those beauts. And they smell. A-MAZ-ING!!%u00a0

Right away get that glaze made. Powdered sugar, lemon zest, ans lemon juice. Super easy, just add the zest and juice to sugar and mix until smooth and glaze.%u00a0

Pour glaze over warm buns. Make sure to hit them all or someone is going to be pissed they didn’t get enough glaze…..%u00a0

Then it’s really just up to you whether you wait for coffee or tea or not, but really, just eat right away. There should be very little time between newly glazed buns and a bun in your face.

Enjoy the peaches!

-C

Makes 12 Buns

• For the Dough%u00a0
  • 3 1/2 cups all purposes flour
  • 1/4 %u00a0cup cane sugar
  • 1 cup warm soy milk
  • 2 teaspoon or 1 packet yeast
  • 4 tablespoons melted vegan butter%u00a0
  • 1 teaspoon salt
• For the Filling%u00a0
  • 3-4 good sized ripe peaches (about 3 cups chopped peaches)
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • Juice of half a lemon
• For the Glaze
  • 1 lemons
  • 1 1/2 cup powered sugar

In a large bowl mix together the yeast,%u00a0warm (not hot) soy milk,%u00a0sugar, and melted but cooled butter. Now add in %u00a0the salt and the flour. Mix until it’s too hard to mix then dump it all onto a lightly floured surface and knead for 7-10 minutes until the dough is %u00a0soft, elastic-y,%u00a0and smooth. Place dough back into a clean lightly greased bowl and drape with a damp towel. Let dough rise for about 1 to 1.5 hours or until it has doubled in size.

While the dough is rising, chop the peaches up until you have about 3 cups.%u00a0Place 2 1/2 cups of the %u00a0peaches into a medium sized pot with the brown sugar and lemon juice and stick on medium heat. Set the rest aside. Cook for about 20 minutes, stirring and mashing with a wooden spoon every few minutes,%u00a0until mixture has become thick and reduced by about 1/2. Remove from heat, stir in cinnamon,%u00a0%u00a0and place in fridge to cool.%u00a0

Once thee dough has doubled, dump onto a flour surface and roll our into a retacnge that is about 1/2 inch thick %u00a0Grab your peach mixture and spread the mixture evenly over the dough. Evenly distribute %u00a0the remaining chopped peaches over jam. %u00a0And then it’s the to roll.

Start from the long side and start to roll toward the other end, keeping it as tight as possible without squeezing out all the filling. %u00a0Once rolled, slice into 12 even sized buns.

Place on a lightly greased and parchment lined 9×13 inch baking sheet or pan and let rest and rest for another20 minutes or so. OR if you want to wait to bake them off,%u00a0cover them with plastic and set into the fridge for up to 24 hours. When you are ready to bake, remove from fridge and let the buns set on counter to come to room temperature before baking.%u00a0

Preheat oven to 350.

Place rolls into oven. Bake for 30-35 minutes or until all the buns have gotten a nice golden brown on top, and if you want to take the internal temp, that the temp has reached 190.%u00a0

Once the buns are done %u00a0baking, mix together the zest and juice of the lemon and powdered sugar. If the glaze seems to thick, add more juice or water, to think, add more sugar. Pour glaze all over warm (but not hot) buns.

And now all you need to do is serve up those buns right away, nice and warned.

Any left overs should be stored in the fridge for 3-4 days but should definitely be warmed up in the microwave for a minute or two before serving. They also freeze well too.%u00a0

I have had a shit ton of rhubarb in the freezer all winter and the other day I just needed it gone so I made a big old batch of rhubarb jam. I was actually saving the rhubarb to make the mr a pie for his birthday, but that was like 2 months ago and he ended up with ice cream sandwiches and that is why the rhubarb was still there. Oops. But now we have rhubarb jam. And I think I was feeling a little guilty about not making the pie so I, like the nicest girlfriend in the entire universe (self proclaimed yes, but so so true), used that jam to make little hand pies. And in the shape of hearts no less because hearts are amazing and it doesn’t hurt that it is Valentine Day next week.%u00a0%u00a0

%u00a0Valentines Day. What does that even mean? I think the primary meaning of Valentines Day is that all things should be in the shape of hearts. The rest is to be determined by however you may feel about the day. Whether you hate it or love it, (we love it, It’s an excuse to take the day off and cover the house in hearts) you get to make the day yours. Just make sure that whatever you do, you make it with hearts. And with pie.%u00a0

These heart pies make for great little additions to hand made Valentines day cards ( I see maybe for a kids class), are great for breakfast because they are basically just like heart shaped pop tarts,%u00a0or even for an evening of bindge watching Netflix with a loved one or by yourself. It’s pie my friends. Eat it whenever, and with whomever you want.

Also, hearts are not just for Valentines Day. And pie sure the hell isn’t either. They both just happen to work for the occasion.%u00a0

The stuff. Basically just pie crust things. Flour, a little sugar, salt, coconut oil, and ice water. Then you need jam. Jam or perseveres of any flavor(s)%u00a0%u00a0you like. I used grape and rhubarb and %u00a0had raspberry here, but I didn’t use it because I didn’t want to open it.%u00a0

Make the crust. Flour gets mixed with the salt and sugar %u00a0and the the coconut oil gets cut in until it %u00a0looks all crumbly.

The water is added %u00a0in tablespoons until a shaggy from forms.

Dump the dough onto the counter to gather all together and rest for a bit. Or if you like, wrap in plastic and refrigerate %u00a0for up to a day or two.

After the dough got a good rest, roll it out and cut your hearts out. (Not your actual heart. Please and thank you)

Half of the hearts get a dollop of jam

Then each heart gets a top and crimped together with a fork. Poke a little hole into the tops to allow for steam to escape then all of the hearts get stuck into the fridge (or place on the back porch) to get nice and cold for a bit.

%u00a0After the chill, off they go into the hot oven to bake and be.

Look at these cuties. A little jam overflow, but all is good.%u00a0

I decided last minute that they needed a little something. Powdered sugar, lime zest, and lime juice. The easiest of glazes. You could do lemon, or vanilla, or almond, or even melt a little chocolate and drizzle that on. Next time I will do chocolate because because.%u00a0

Drizzle that glaze all over.%u00a0

There you have it. The cutest little hand pies ever .

Share if you like, or just eat them all. They are your hearts so do what you will.%u00a0

-C

makes 18 %u00a0three inch pies

• 2 1/4 cup flour
• 1 teaspoon salr
• 1 tablespoon sugar
• 8 tablespoons ice water
• 3/4 cup solid coconut oil
• about 1 1/4 cups of some sweet ass jam (any kind you have)
• 1 cup powdered sugar
• 1 lemon or lime%u00a0

Combine the flour, salt and sugar in a large bowl. add coconut oil in large chunks then with a pastry cutter or a fork (I used a fork) cut the oil into the flour until the flour looks crumbly and there are lots of tiny little chunks of coconut oil throughout the mixture. Add in 5 of the tablespoons ice water, toss around, then add in another 3. Mix around until the dough starts to come together when squished. If it still seems too dry, add in a tablespoon or 2 more water. (I always end up using a little more in the winter months) You want the dough to just be able to come together. Dump dough onto counter and press and smoosh dough into a ball. Let dough sit for 1/2 hour or wrap in plastic and place in fridge and using within the next day or two.%u00a0

After the dough has had some time to sit, flour the counter and roll it out to about 1/2 inch thick. Take a cookie cutter ( I used a 3 inch at the widest part heart cookie cutter) and cut out the hearts (or whatever shape you want) Make sure you have 2 cutouts for each hand pie. After you have cut out as many as you can, gather dough into a ball and roll out again. Repeat until dough it gone.%u00a0

To assemble.

Place a tablespoon of jam into the middle of half of the cut out hearts . Gently place the remaining heart cut outs on top of those.%u00a0. Take a fork and press the edges together and then with the fork or a knife, pierce of cut a small slit into the tops to allow the steam to escape while baking. I did this directly on the baking sheet but found out after it was easier to do on the counter and then move it to the baking sheet. Do what ever it easier for you. Once they are all assembled and on the baking sheet,%u00a0refrigerate for 15 minutes.%u00a0

Preheat oven to 350

After the time in the fridge, remove and place directly into the hot oven. Bake for 20-25 minutes or until the bottoms are a nice %u00a0%u00a0golden brown. The tops will be slightly pale so check the bottoms.%u00a0

Remove and let cool on the baking sheet.%u00a0

While they are cooing, make the glaze. Zest the lime and juice the lime and combine with the sugar. If it is too runny, add a little more sugar, too dry, add in a splash of water. Once the pies are cooled,%u00a0drizzle each one with icing.

Now you have a bunch of cute little heart shaped hand pies and you should probably eat one (or a few)

If you want to get ahold of me for a non stupid reason, shoot me an email. I like questions, comments, suggestions, and even a simple hello. Just please no nuddies… I’m not like that.

You want to be a sponsor or partner with this…. Lets talk….

 I am open to anyone in want or need of recipe development. I can help with that. 

[email protected]

Let%u2019s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It%u2019s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. %u2665%ufe0f

This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.

Tasty and delicious, and nutritious. This soup does it all.

To the soup!

The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.

A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.

Now add in the broccoli and cauliflower to the pot and cook until tender.

Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.

Last but not least, the peas. Add them in and they just need a few minutes to cook through.

And then it all gets blended to become this green creamy goodness.

Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don%u2019t forget a little more pepper and another pinch of sumac for good measure.

Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.

-C

Makes about 4 serving

• 1 1/2 cups fresh or frozen peas

• 1 1/2 cup chopped fresh or frozen cauliflower

• 1 1/2 cup chopped fresh or frozen broccoli

• 1 large onion

• 3-4 cloves garlic

• 4-5 cups water

• Salt and pepper

• 1 teaspoon sumac

• 2 tablespoons tahini

• 2-4 tablespoons warm water

Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes

Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.

For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.

To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.

I am obsessed. For real. That might seem like a strong statement for a feeling about a food, but right now, it is truth. I spend more time then I want to admit thinking and drooling over Socca, which is, to those who do not know, the most basic chickpea flour pancake-y bread thing. Chickpea flour, water and salt. Cooked fast under the broiler in a screaming hot skillet. That is it. And it is amazing. Depending on how you make it, it can be creamy and soft or more cracker like with some crisp crunch to it. Either way, it is just so freaking good. Of course, what I am dreaming about regarding it is not just plan basic socca (which I have made 3 times in the past 3 days) but different flavored soccas (I have experimented with lot of seasoning, and they are all A+) with all sorts of different topping and using it in all sorts of different ways. But for now, I wanted to keep basic so we all know how good simplicity is. We will go from here.

There is no stopping me. There is no stopping the socca.

Now to my new favorite food, the socca.

Chickpea flour, salt and water. That is it. Mix it all up.

Batter all smooth and now in need of a rest. Half an hour or up to a day of rest is good.

Now to cook the socca. You need to use something oven safe like cast iron. The trick here is to preheat the skillet while you are preheating the oven. Crank oven to 450 with the skillet in oven and once the oven reaches temp, turn oven over to a high broil. Let the skillet get really hot for another minute or two then remove skillet from oven (carefully!!!) and give it a splash of oil. Don%u2019t preheat the skillet with oil in it or else it will start to smoke and get gross.

Now that you got a nice hot and oiled skillet, grab the rested batter and pour half of it in. Tilt skillet around to coat bottom then stick skillet back into oven under broiler and cook for 4-8minutes. ( It depends on your broilers strength and your preference for blisters)

Out from the broiler. Cooked and slightly blistered. I went easy on this one. The next one got a few more blisters.

2 soccas, one a little thicker then the other. One a little more blistered then the other. Both in my belly.

So many Soccas to come.

So. many. Soccas.

-C

makes two 10 inch soccas

• 1 cup chickpea flour

• 1 cup room temperature water

• 1/2 teaspoon salt

• olive oil for pan

Mix chickpea flour, salt and water together into a bowl until smooth. Let mixture rest for at least half an hour or up to a day.

When ready to make the socca, preheat oven to 450 with a 10 inch oven safe skillet (I used cast iron but any oven safe dish would work) in oven.

Once oven reaches temp, turn oven over to broil and place skillet under it for a minute to really heat the skillet. Carefully, with oven mitts, remove hot skillet from oven and brush or pour a smidge of oil into the hot skillet to coat bottom. Pour in half the batter and tilt around until bottom is coated then place skillet back into oven under broiler and cook for 4 -8 minutes or until the socca starts to blister. (it kind of depends on your broiler so keep a close eye on it) Remove from oven and slip socca onto cutting board. Sprinkle with salt and pepper. Drizzle with olive oil if you like. Then all you do is cut and eat.

Left over socca can be stored in fridge and reheated in oven or toaster.

Note. IF you want a slightly thicker socca, use a 8 inch skillet. For a thiner, more cracker like socca, pour in 1/3 of the batter at a time (you will end up with 3 instead of 2)

It is spring yes? I know it is officially spring but around here it has been more or less still winter which is to be expected but is, at this point, no longer welcomed. I, as well as everyone else I talk to, are over it. Enough snow. enough of the hats and jackets. Just enough.

But the bright side of the chilly, cold weather is that we can and still want to turn the oven on and cook things. And because I turned the heat off a little prematurely, I am cold so I really want the oven on.

One skillet, a little chop action, a stir, some good time in the oven and there you go, food for your belly. Not a ton of dishes to do, steps to fallow, thoughts to think (other then eating thoughts). A good old, hearty, simple to toss together, spicy, delicious skillet of goodness. Prepare it fast, pop into warm oven, sit in kitchen drawing up plans for the spring veggie garden, and then eat yourself warm. What more can we ask for?

We can ask for spring weather because seriously. But other then that.

To the goodness of cajun lentils and rice!

The stuff. Lentils, brown rice, cajun seasoning, some crushed tomatoes, an onion, a carrot, a few cloves garlic, some cauliflower, water, oil, and salt and pepper.

First off, mince garlic and chop up the cauliflower, carrot, and onion into small pieces.

Toss it all into a good sized oven safe skillet with a splash of oil. Mix in the cajun seasoning too and stick o nth stove on medium heat for a few minutes.

Cook until fragrant and slightly tender. Taste it, it is good.

Dump in the lentils and rice. Then dump I the tomatoes and the water. Give it all a mix.

And after. All done. Now dinner.

Grab some green thing to chop and toss on for some color.

Now grab some bowls, a few forks, and get to eating.

-C

Serves 4-6

• 3/4 cup uncooked brown or white rice

• 3/4 cup dried green lentils

• 2 cups crushed tomatoes (preferably not salted)

• 2 1/4 cups water

• 3 tablespoons cajun seasoning (see note)

• 1 large carrot

• 1/4 head of cauliflower (about 2 cups chopped)

• 1 large yellow onion

• 2-3 cloves garlic

• 1 tablespoon olive oil

• salt and pepper

Note. Store bought cajun seasoning usually contains salt and pepper so when seasoning, be aware of the amount of salt (if any) you choose to use.

Preheat oven to 350

Start by chopping the carrot, onion, and cauliflower into small pieces. Mince the garlic and toss it all into the skillet with the olive oil. Stir in the cajun seasoning and sprinkle in salt and pepper if it needs it. Place skillet on medium high heat and cook veggies until fragrant and slightly tender which should take about 5 minutes then remove from heat. Dump in the lentils, rice, water and tomatoes. Stir until mixed then either place a lid or foil over the top. Place into preheated oven for about an hour, removing the lid or foil after 40ish minutes and giving it a stir when you do. The bake is done when the rice and lentils are fully cooked, but if you are into a crispy top and crunchy sides, by all means, cook a little longer.

Remove from oven when fully cooked and you are happy with crispness. Let cool for a few minutes, toss on some chopped green something or another if you want, and serve it up.

Left overs store great in the fridge for a few day and freeze well too.

It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.

So I smoothied. And I like it (a lot).

This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.

You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.

To the smoothie goodness!

The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.

Everything goes into blender.

And blended until smooth. Hence the word smoothie.

Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)

And done.

A banana oat smoothie.

Let the good time roll!

-C

makes 1 smoothie

• 1 very ripe banana

• 1/3 cup raw old fashion oats

• 1 1/2 cups water

• pinch of salt

• a tablespoon or two of any sweetener you like (optional)

• a pinch of cinnamon (optional)

Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.

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

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

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

So with out further ado, the noodles!

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

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

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

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

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

Noodles should be done by now so strain them out.

Add the prepared veggies to a big bowl.

Add in the cooked noodles

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

And then it is time. Eating time.

Happy spring!

-C

serves 3-6

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

• 2 tablespoons toasted sesame oil

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

• 3 tablespoons red wine vinegar

• 3 tablespoons tahini

• 2-4 teaspoons red chili flakes

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

• 4-5 cloves garlic

• 1-2 tablespoons toasted sesame seeds

• about a 1/4 head of cabbage

• a carrot

• small red onion

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

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

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

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

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

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

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

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

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

To the baked oatmeal.

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

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

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

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

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

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

Pop into a hot oven to bake.

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

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

Enjoy and happy maple season!

-C

Make a 9×9 pan of oatmeal

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

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 teaspoon cinnamon

• 1/3 cup maple syrup plus more for serving

• 1 tablespoon tahini or any other nut butter

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

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

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

• 1/2 cup chopped almonds (optional)

Preheat oven to 375

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

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

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

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

Do you ever wake up first thing in the morning with a craving, a maybe somewhat strange food craving? Lately I have been waking up and within an hour of being up, I start to think about olives. My mouth starts to water and it%u2019s like I can almost taste the salty, briny, fattiness in my mouth, which in itself is kind of weird, but for me is really really weird because up until very recently I completely hated olives. Now, well now I just want to eat them all. And first thing in the morning.

I don%u2019t pretend to understand such things. My brain is going to do what it%u2019s going do. Tell me I like olives, well all right then.

Another thing I am desperately craving is freshy fresh greens which makes complete since because I always crave greens. I am still pretty deep in root veggies and cooked things because winter and Vermont and all, but all I really really really want to eat are buckets of greens. Any kind will do, but the sweet tender baby ones%u2026. So good.

And so I combined my two cravings, greens and olives and hit those craving like POW! BAM! POOF? A salad so simple yet so amazing and mouth watering. I outdid myself here.

To the bestest, most amazingly perfect salad yet!

The stuff. A big ol%u2019 bowl of greens. Black pitted olives, half an avocado, a lemon, toasted almonds, a chunk of red onion, a couple cloves garlic, and pepper.

Almond crumbs. Exactly what it sounds like. Place almonds into a clean food prosessor and pulse until they are crumbs.

Dump the almonds into a bowl. Don%u2019t bother cleaning it out, you are about to use it again. Olives, avocado, garlic, and all the juice of the lemon now get a go in the food processor. Pulsed together into a creamy, kinda of chunky but mostly smooth, mixture of amazing. Add a few tablespoons of cold water if the mixture seems really thick, but other then that, you be done.

Very thinly slice up red onion and slice up a few extra olives.

All here, all ready to go. Just got to toss it together now.

Greens, some slices olives and onion tossed all together in a good amount of the olive avocado goodness then topped with a hardy helping of almond crumbs. Fresh pepper to finish it off.

I was barely able to stop myself from eating it all before snapping a few pictures.

All of my cravings come true%u2026

It%u2019s salad time!

-C

Makes enough dressing and crumbs to feed 2-4 people

• 1/2 of a ripe avocado

• 1 cup pitted black olives

• 1 lemon

• 2-3 tablespoons cold water

• 1-2 cloves garlic

• 1/4 cup toasted almonds

• 2-4 large handfuls of fresh greens (I used a mixture of baby spinach, baby chard, and baby kale. Spring mix or even chopped leaf lettuce would be grand as well)

• about 1/2 a small red onion

• pepper to taste

Place almonds in food processor and pulse until they are crumbly. Not to fine, a few big chunks are good.. Remove and set aside

Roughly chop the garlic and place in the food processor (no need to clean it out after the almonds). Add in the avocado and most of the olives (leave few behind to slice up). Add in the juice of the lemon. Pulse until mixture is combined but with little specks of olive left.or completely smooth if you wanted too. Scoop out into a container. You want it to be slightly loos so it will mix well with the greens. If the mixture seems really thick, add in a a few tablespoons of cold water to thin out.

Grab the onion and remaining olives and thinly slice.

Now to assemble salad. Place a handful of clean greens into a bowl. Toss a some onions and extra sliced olives into greens. Add as little or as much olive avocado dressing as desired then sprinkle as much or as little of the almond crumbs all over that. Top with freshly find pepper

Then eat it.

Nothing here but a mere craving, the fact that I had a fresh head of cauliflower, and I really wanted tahini. TA DA. I made exactly what I wanted and it was so so sooooo good. Maple Cumin is one of those super A+++ taste pairings and anything roasted cover in tahini is basically going to be a win so I had no fear when making this dish that it was going to be anything but fanatic.

And of course I was right. It was so freaking good, like now I am going to make it again and again because I don%u2019t want make cauliflower any other way ever or at least until I get sick of it or of roasted vegetables. But that probably won%u2019t happen for a while.

So if you like cauliflower and tahini and amazingness, here, make this.

To the cauliflower

The stuff. A head of cauliflower, tahini, maple syrup, cumin powder, red wine vinegar, salt and pepper, and olive oil.

Break or cu the head of cauliflower up into florets and toss with a little oil, the maple and cumin, and a little salt and pepper.

Scatter on a baking sheet and stuff it into a hot oven.

Meanwhile mix tahini with vinegar, salt and pepper, and enough warm water to thin out.

Roasted all nice and crisp and delightful.

And now you gather up all that cauliflower and cover with all the tahini you want. Grab a bowl, or just eat off baking sheet, and get to it.

And there is no shame in eating a whole head of cauliflower because hey, its cauliflower.

-C

Makes a meal for one or a side for a few

• a head of cauliflower

• 3 teaspoons cumin

• 2 tablespoons maple syrup

• olive oil

• 3 tablespoons tahini

• 2 tablespoons red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

Preheat oven to 450

Break or cut the cauliflower into medium sized florets. Place in a bowl and drizzle with a teaspoon or so olive oil and toss around. Drizzle in maple, add in the cumin, and a pinch of salt and pepper. Toss until coated then dump the cauliflower onto a baking sheet. Place in hot oven for 25-30 minutes or until roasted to your liking.

While that%u2019s roasting, mix up the tahini, vinegar, and a pinch of salt and pepper. Add in warm water until the mixture is a drizzlable consistency.

Once cauliflower is out of oven, cover with tahini.

Now eat.

There will be no left overs so don%u2019t worry about it.

It happens every year. SO MANY TOMATOES! This is not a complaint, just a fun fact. And so for the forseeable future, besides canning and freezing tomatoes at a rapid pace, I will also be sticking them into everything. Enter here a tomato cracker. But who wants just a tomato cracker? I( bet some would love just a tomato cracker) But a tomato basil cracker, well that is something people will want. And yes, I have a buttload of basil at he moment too.. I cook with what I got!

Tomato basil crackers. First off, I needed to make a road snack for the mr and cut up chunks of raw tomatoes would not have gone down well with him, so I figured what better way to use up some tomatoes then a cracker situation because why the hell not.  I was a little hesitant to use fresh tomatoes and not cook them or roast the in anyway before using them in the crackers, but I glad I didn’t. The tomato flavor really shines through, pairs beautifully with the basil, and you get to skip having to deal with cooking down the tomatoes, which makes them all the more easy to make.

So I made the crackers and gave a baggie to the mr to eat, which he did right then and there (with some sweet ass baba ganoush because yes) then packed a big bag for the road trip. Not only was the mr chowing down, but my sisters were gobbling them up too, even the one who is gluten free.  That is good cracker validation. 

If you have never made your own crackers and you are a cracker person, now is the time to start doing it. I don’t eat crackers personally, but the mr and every one around me really seem to be cracker people so a while back I started to make them at home, and once you make a homemade cracker, the store bought ones will just not be acceptable anymore. But they really are super easy so you really should be making them at home anyway.. No pressure though.

The stuff. Flour, olive oil, tomatoes, fresh basil, and sea salt. 

Chunks of fresh tomato go into blender and get blended up all nice and smooth. Add in basil and oil and pulse until basil turns to little specks.

Pour the blended mixture into the flour.

Mix with a spoon until you can’t mix anymore then dump onto the counter.

Keeping the counter nice and floured, knead dough for a minute until it all comes together into nice ball.

Working with half of the dough at a time, roll out one of the pieces  about 1/4-1/8 inch thick.  (really flour counter and rolling pin) 

And cut into crackers.. Shapes are up to you, but inch to 2 inch squares are easies to cut. 

Place crackers onto backing sheet. Before oven time and after oven time.  They shrink and puff up a little bit in the oven. That is what a cracker is suppose to do. (but if you don’t like that you can prevent it by piercing the crackers with a fork before they go into the oven) 

And that’s it. Simple, and delicious. 

Crackers are looking all pretty like I am about to have party or something. I even made baba ganoush to serve with them. Lucky mr, he got to have this cracker party all to himself. Ha (He did not eat all of these crackers at once, that would be crazy) 

-C

makes between 100 -125 crackers 

• 3 cups flour
• 2 large tomatoes  ( equal to 1 1/4 cup of tomato puree )
• 1/3 cup fresh basil leaves 
• 4 tablespoons olive oil 
• About 2 tablespoons sea salt 

Remove core from tomatoes and place into food processor or blender. Blend until smooth and measure out 1 1/4 cups of the puree. Any left overs rs can be used as food later on. Dump measured puree back into blender and add in the basil and oil and pulse until the basil is in little pieces but not completely blended in.  Add flour to a big bowl then pour in tomato mixture and mix until a dough forms. Dump out onto counter and knead for a minute or two until dough is uniform in texture. 

Preheat oven to 400 degrees

On a floured surface, divide dough in half as to make rolling it easier, and roll dough into a rectangle that is 1/4- 1/8 inch thick. It is important to make sure the rolling pin and counter are well floured to avoid the dough from sticking. Once rolled out, sprinkle with sea salt and lightly roll the dough once more to kind of press the salt in then cut with either pizza cutter or a cracker cutter, or a knife, into 1 1/2 inch squares. The edges are going to be wonky shaped and you can either except them as they are or re roll and recut. (Note. IF you want your crackers to late flat and not puff up while baking, stab the crackers with a fork before they go into oven to create air vents. But honestly, most people really like the puffed up cracker)  Place cut crackers onto a baking sheet and stick into oven. Bake for 15 minutes, checking after 10, until the crackers are golden brown.  Don’t forget to roll and bake off the other half of the dough!

Once crackers look good, remove from oven and place onto cooling rack. They will get crisper as they cool. 

Eat as many as you want. Store extra crackers in a airtight container or bag. 

I have fond memories of young me skipping school and sitting in front of the tv with peanut butter, a package of graham crackers, and a glass of milk to dunk the peanut butter cover crackers in, watching myself some Martha Stewart. I also have some fond memories of the days in college I would skip class (obviously to finish a paper or something), and sit around eating graham crackers covered in peanut butter and nutella, dipped in beer? Wait no, it was coffee. (although….beer? Could be something there.)  Apparently I liked to skip class and eat peanut butter graham crackers. But don’t blame the cracker for the bad behavior, blame the eater. And I didn’t do it all the time, only once in a while. (A girl needed to watch her some Martha or write a 20 page paper.) 

We had a BBQ this week and for some reason I though people want to eat s’mores at a BBQ. (I guess I got that confused with camping.)  I figured even though the days of skipping life and eating graham crackers has passed me by, that I needed to make the graham crackers for others to enjoy. And then I wondered why the heck no one ever makes graham crackers. They are by far the underrated crispy cookie (lets just call it what it is ) of the snack world.  I think I might make it my new thing. I’ll make graham crackers for ever cookie swap situation, every event that requires a dessert, every time a snack is need, until people realize what they are missing. I’ll bring the graham cracker into all it’s glory. 

These graham crackers were raved over by people who like graham crackers and were absolutely perfect for s’mores.  A few of the littles that don’t like graham crackers did not care for them, but I guess you can’t make everyone happy. Tthey just wanted to eat the marshmallows.) They are crispy and crackery, tiny bit smokey and sweet but not to sweet, and perfect for all your graham cracker needs.

The stuff. In one bowl there is graham flour, all purpose flour, baking soda and salt. The other bowl has brown sugar, honey and molasses. Also going to need vegan butter, vanilla, and a little bit of plant milk. 

The big bowl of sweet stuff get beaten together with the butter and vanilla until smooth, then the dry mixture and milk go in an beaten until just combined. 

. This is what graham cracker dough looks like. Course  and chunky, but done. Don’t beat it anymore, just use your hands to gather it tighter. 

Gather the dough into a ball then wrap  in plastic (or stick in a plastic bag)and smoosh flat and rectangular. Place in the fridge for at least 2 hours, if not overnight. IT needs the time firm up. 

After the dough has firmed up, its time to roll it out. Cut the dough in half (place the other half back in fridge until you are ready for it) and roll out on a very floured surface. The dough is sticky and  not super strong so go slow and make sure to keep the surface and the rolling pin floured so it doesn’t stick .

When it’s all rolled out, trim the sides even the cut  into into squares or rectangular (or any shape you want). I was going to measure and make them all the same size and then I was like, yeah, no. I just eyed it and made them kind of the same size. I don’t live in a world where I need perfect graham crackers. 

Gently transfer the crackers ( I used the bench scrapper to list them, but a spatula would be good too) on a parchment lined baking sheet. Run a  line the doesn’t cut all the way through in the middle of each cracker and then poke 6 (or how many you want) hole on each side. You can use a toothpick or a wooden skewer. I used a size 8 kitting needle.

Get all your crackers made and sprinkle the tops with a little graduated sugar. Pop into the preheated oven to bake for 15-20 minutes, rotated around 10 to keep an even bake. 

Done. Golden brown graham cracker success. 

Cool the crackers on a wire rack.

And now you have yourself graham crackers for all your graham cracker needs. 

May I suggest a smear of peanut butter, maybe a glass of milk or coffee and some Martha Stewart on the tv? 

-C

Makes between 20-30 crackers depending on size

• 1 1/2 cups graham flour (unbolted whole wheat flour with the germ and bran)
• 1 1/4 cup all purpose flour 
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 1/2 cup light brown sugar
• 1/4 cup honey (can sub  in golden syrup or brown rice syrup)
• 2 tablespoons molasses (not black strap)
• 1/2 cup vegan butter 
• 1 teaspoon vanilla 
• 1 tablespoon plant milk 
• 1 tablespoon white sugar

Stick the butter, brown sugar, honey, molasses , and vanilla  into a large bowl and beat with an electric beater until smooth, In a smaller bowl, whisk together the flours, salt, and baking soda. Dump the dry into the wet, add in the milk and beat on low until mixture just starts to come together,then use your hand and smoosh and knead the dough into a ball. Either wrap or place dough ball  in a plastic airtight bag, smoosh into a flat rectangular shape, and refrigerate for at least 2 hours, if not over night.

When you are ready to bake the crackers, preheat oven to 325 and line 2 large baking sheets with parchment paper. 

Cut dough in half and place one half back in fridge while working with the other half. Flour a surface and the rolling pin and roll dough our into a retangle about 1/8 inch thick. Trim sides ( a pizza cutter or dough scraper works really well here) to make a sides straight (straight enough) and then cut into equal sizes pieces that are the size of your liking. (What it did was cut in half, then each half into thirds  vertically  then the whole thing in thirds hortiztally. I ended up with 18 pieces)  

Place the crackers on prepared baking sheet and take you cutting instruments and run a line along the middle of each cracker without cutting all the way through (if you cut all the way through, it should fuse back together in baking) Take a wooden skewer  and poke 6 holes into each side. Sprinkle with white sugar. Now grab the second half of the dough and do the same thing. And don’t forget to gather all the trimming and either roll into more crackers or just make one weird shaped blob cracker for taste testing.

Once all the crackers are prepared, stick into the oven to bake for 15- 20 minutes (15 for a softer cracker, 20 for a more crispy cracker) , rotating after 10 minutes to insure even baking. Once the crackers are a nice  golden brown, remove and place on a wire rack to cool.

Eat the way you do. 

Store uneaten crackers in a airtight container for a up to a week. Crackers can be frozen for later use. 

No matter what is going on in my day, seeing a blue sky like this puts a smile on my face….To bad that smile turned to ice and my face froze in place. Because for some reason, winter around here now means below zero all the time. I mean, I love winter, but I am not going to lie… I wouldn’t mind if the wind would stop blowing and we had a couple of days of above zero weather.. and maybe a good foot of snow. I guess I’ll just have to be patient, cause its bound to happen. I mean, we live in Vermont, and if nothing else, we get weather. 

Anyways.. another week full of stuff that fills. I am a little taken aback that its already February… when was it January? Time just keeps going by fast and faster, (especially when I get cabin fever) and I think, “What have I done in the past year?” Well, I have done a lot. I was just looking through pictures from a year ago and found some of our tiny home in working progress. Not to many people can remodel a five unit house and a meat locker to live in, within a year.. by ourselves. (ourselves being Nick and I)..So yeah, that made me feel pretty freaking awesome and accomplished. (I needed to remember that because I haven’t been feeling it) But now I am feeling inspired and am looking forward to some new projects and fun things to come! (hopefully getting my pottery studio up and running, maybe another house remodel and lots of traveling!!…. take that winter blues!) 

Anyway.. here are a few little bits from my week that made me happy.

The mister called these snow mounds goosebumps… I think that is exactly what they are 

The only warm day this week. (20..woo whoo!) Took the little out for a sled ride. She spent the entire time dragging her hands in the fresh snow. 

And oh how I cannot  handle how freaking cute she is!! Plus, a shout out to my brother in law….MADLOVE!

Fresh snow..Even though it was -15, I had to stop and take this picture. The colors were amazing

Cabbage at the farm share pick up! Love ICF!!!

89 cents a pound for fresh organic cranberries. Score!! Made these Oatmeal fresh cranberry coconut chocolate chip cookies with them. Big hit.

This picture was taken exactly a year ago…..The mister and I were finally putting in the bathroom of our tiny little home…. And look at that awesome sink! (another amazing salvage yard find) If you ever need or want to remodel a bathroom, I suggest using a old cast iron utility sink. So practical, so functional, so pretty.….it makes me happy everyday!

Happy Sunday!

Happy February!

And if you are into it….

Happy Football Super bowl Game and or party! ( If you need any awesome fast party recipes, I have bunch, just check out the recipes page!)

-C

Don’t let the fact that these rich, fudgy, soft, oh so yummy brownies that  have beans in them scare you away, it just means that you can eat more, you know, like half a pan, and not think twice about it. (I think that is perfectly acceptable) And the carob. Well one of the things I always do for my birthday is to buy a new ingredient of some sort that I wouldn’t normally buy because it’s either too expensive or is hard to find. Carob is neither too expensive or hard to find, but I couldn’t find the really expensive stuff that I was looking for so I grabbed a bag of carob powder.  If you have never tried carob, it’s a must. It’s kind of like chocolate, but more fruity, sweet, not bitter, and caffeine free, while still  containing  all the good health benefits as chocolate.  It’s really good…..you will like it. (You can use cocoa instead, but then you are going to miss out on the awesomeness of carob and be left with a plain old normal black bean brownie)

I was also thinking that these would make for a fantastic Super Bowl party snack, you know, brownies and protein.. Sounds like a football type of food right. ( I know nothing of football, but I do know about food parties….brownies are good for food parties) 

Anyways, super fast, super simple, super easy. Make these and feel awesome.  And maybe don’t tell people that you made them with beans, they don’t need to know, all they will think is that they are eating something good.  

One bowl. Beans, oil, oats, baking powder carob and vanilla. I used an emulsion blender but a blender or a food processor does the same…..blend together until fully incorporated, smooth and creamy with little speckles of oats. It’s so simple and barely a mess to be made.

Into a greases pan and  into the oven for 25- 30 minutes…. Out of the oven when a toothpick comes out clean

Let cool for at least 10 minutes (ok, maybe 5) and cut into squares of  any size you like.

Stacked on parchment….oh so pretty

Ready to go….. To share or to hoard. 

Excellent for so many reasons. They are tasty, gluten-free, vegan, full of proteins and when consumed, make people happy. My little nephew who is so so picky and doesn’t like anything even really liked these so right there I knew this recipes was a winner.  

Enjoy your brownies! 

-C

• 2 cups cooked black beans (1 can)
• 3/4 carob powder
• 1/2 cup sugar 
• 3/4 cup gluten-free quick oats or rolled oats
• 1/2 cup coconut oil
• 1 teaspoon vanilla
• 1 teaspoon baking power

Preheat oven to 375

Place all ingredients in either a food processor, blender, or a large bowl for a hand blender and blend together until  stuff is fully incorporated and smooth. Transfer into a well greases 9×9 baking pan and stick in over for 25-30 minutes or until a toothpick  stuck in the middle comes out clean. 

Let cool for some  minutes, cut into squares and serve!

I have very strong feelings for heart shaped baked goods. I think that everything, all year round, should be heart shaped. How lovely would that be? It would be ever so lovely, or I would think so anyway. And yes, ok, I was thinking about Valentines Day when I made these cupcakes but don’t let that be the only reason you make a cupcake, cake, or any other baked good into the shape of a heart or pink for that matter.. Hearts are just so sweet and cute and dare I say cuddly? (Can you cuddle baked goods? Let me know if you have and do. We should talk about that). And pink is just a fantastic color, especially when it is the color of the flavor. Purple-y pink equals a taste like berry so all just makes sense.

Anyways. Cupcakes. Made with nutty almond meal to taste all nutty, frosted with blackberry and clementine frosting which is a pairing that all party and non party people will love. A down right deeelightful combination that will, no matter your circumstance in life, make you smile. Because lets get this clear, these cupcakes might look all lovey dovey and Valentines Day-e and are very much a perfect Valentines Day treat, but also can be an everyday, run of the milll, straight up any day, all day cupcakes. Valentines Day does not own the heart or pink.

These cupcakes are for you to love and you don’t need to worry if they love you back. That would be weird.

Slightly off topic thought. How awesome would it be if someone made a cute little teddy bear that when you squeezed it it would scream “WHAT THE HELL! GET OFF ME!” Hahahaha. That would be amazing.

To the cupcakes!

The stuff. Flour, almond meal, baking soda, baking powder, salt, sugar, soy milk, oil, vanilla extract, and apple cider vinegar. Also some blackberry jam, powdered sugar, some vegan butter, and a clementine.

In a big bowl, whisk together the granulated sugar, flour, almond meal, salt, baking powder, and baking soda.

Add in the oil, vanilla, milk, and apple cider vinegar. Mix until fully incorporated.

And that is some mixed batter.

Scoop the batter into well greased muffin tins. I used to different shapes and sizes because I wanted too. You can do the same, just be aware different sizes will cook at different times.

And into the hot oven they go.

Baked, popped out of the tins, and cooling to cool.

Frosting time. Butter, clementine zest, and jam mixed together makes for the prettiest color.

Add in the powdered sugar and juice of the clementine and beat with a beater.

Pretty pink frosting. All natural.

And now that the cupcakes are cooled (you must wait until they are completely cooled) get them frosted.

And of course, adding sprinkles will only make them that much better.

And now you got the cupcakes which makes it cupcake time.

Look at that smile. Thats a smile just for cupcakes, not at all because I told him too.

Happy happy.

-C

Makes 12-16 cupcakes (depending on size)

• 1 1/2 cups all purpose flour

• 1/2 cup almond meal

• 1/3 cup neutral oil

• 1 1/4 cup almond milk

• 3/4 cup white sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon salt

• 1 teaspoon vanilla or almond extract

• For the frosting

• 3 tablespoons blackberry jam or preserves with or without seeds

• 2- 2 1/2 cups powdered sugar

• 4 tablespoon vegan butter

• 1 clementine (zest and some juice)

Preheat oven to 350.

In a large bowl whisk together the flours, salt, baking soda and powder and sugar until fully combines. In a separate bowl mix together the oil, milk, vinegar, and vanilla. Pour into the dry and mix, by hand, until full incorporated. Scoop batter into well greased muffin tins (heart or other shape up to you) and place into oven for 13-18 minutes (shorter time for smaller cupcakes, longer for larger sized) or until lightly browned and a tester stuck into a cake comes out clean. Pull from oven when done and pop from tin. Place on a wire rack to cool.

While cakes are cooling, make frosting. Beat together the butter, zest of the clementine, and jam. Add in the sugar and the juice and beat until fully incorporated. If the consistency is to thin, add a little more sugar, to thick, more clementine juice or if out of juice, a splash of milk.

Once cupcakes are full cooled, frost, add sprinkle if you would like, and then the only thing left to do is eat them.

Eat cupcakes, store left overs in an air tight container in the fridge for up to a week.

Mid January and I love it. Yes I know it is coldest part of the winter and still dark early and people are still crashing over the holidays, but this time of year always makes me feel like the world is all for me. Even the cold, the super cold that is scaring most people inside, well I love that too. Crisp and clean and oh so beautiful. I’ll take this freezing cold any day over being hot. I am a winter lady here through and through.

This past week had been busy busy. Mark and Paul turned 21(Happy Birthday BROS!) and had a little birthday party, alcohol free, but with 2 cakes. Drove out to the North East Kingdom in a freaking snow storm to see some of the mr’s family. We went and made dinner with the littles then watched Miley play her saxaphone in the sixth grade band concert. I finally got to pick up farm share. (I went through more then half my stock of frozen garden veggies over the past week which is sad because I have been rationing them and hoped the chest freezer of veggies would last a little longer..Oh well) The mr spent half a day creating ice sculptured on the porch. We did some work and dealt with annoying things. All this while I have barely been able to move my neck. I think the drive to Rhode Island last weekend started off a tweak in my neck the has turned into a pinch nerve or something and I have been spending more then too much time in pain with either a ice pack or hot water bottle propped up on my neck. It has sucked and still really does. I can’t wait for the day when it doesn’t hurt. It’s gonna be amazing.

Jeff Dad came into town for a long postponed weekend. We did dinner at Megans, I made soup and so much bread. Then yesterday the whole family came over for the postponed Christmas with Dad. Sure I had no tree, and there was no Christmas music or anything, but it was super fun. The kids were all behaving and being nice to each other, probably because they were not all cracked out on sugar. I fixed a bunch of food and it was all eaten. We all exchanged presents. Jackson stuffed his shirt with my squash. Good time. And my house got trashed which was a-ok because it was cleaning day anyways.

And to is Sunday again already. In a few hours the mr and I are zipping, if that is what a 4 hour drive is called, down to Rhode Island again for the afternoon and then zipping that 4 hours back. Excited to see family, not excited to sit in the car for 8 hours. My brain and neck already hurt thinking about the drive.

And then I am taking tomorrow off and doing nothing, or as close to nothing as possible.

Interenting from the internet.

-Have you watched and started to “tidy” your life? My life is pretty tidy so I am good on that but it seems eveywhere I go I am hearing people talking about it. Marie Kondo and the fantasy of a tidy life, explained

-Who knew those little demons were actually helping to grow the rainforest. How termites help rainforests survive climate change

-I never use measuring devices when cooking and even sometimes when I bake (as long as I am not writing a recipe) It really is a lot less dishes and hassle to use the old eyeballs. Your Life Will Change When You Learn to Eyeball Measurements

-I have thought about this on multiple occasions and the song always changes. What’s the last song you want to hear before you die?

–ISLAND: A Cast of Colorful Creatures Pop, Quiver, and Hiccup in a Charming Stop Motion Animation. Only watch if you want to smile.

–How Much Junk Am I Consuming Online Every Day?. People average 12 hours a day…That shit is crazy! I feel pretty good about my 1ish hour of digital anything a day. If you want to stop, read. How to go on a low-information diet

-Good time of year to get all the shut eye you need. Why do people need to sleep?

-Why Costco? 27-Pound Bucket of Macaroni and Cheese and  Costco’s Giant Tubs of Nutella

–Don’t Reply to Your Emails. Ok. I won’t.

-I didn’t know I wanted a net in my house until now. 10 Homes With Nets to Make You Feel Like a Kid Again

Pictures from the week.

What a week. What a year. So much has happened and is happening and is about happen. I guess that is the nature of life and time and all that good stuff.

The week started off fantastic. On Sunday the mr and I grabbed Judah, Emerson, and Barb, piled into the car, and went for a light drive. We walked around a light filled park, drove some more, then ended up at, of all places in this world, Burger King. And they loved it (I packed my own dinner because I do not, will not, eat at almost any place that the littles prefer) Funny, I don’t know if I have ever been inside of a Burger King before, and if I have, it was long before I had a choice in what I ate. Again, they loved it, even though it was trash food, they got their crowns. Coco cheered just about every French Fry that went into his mouth, and the mr got to use Burger King coupons that he had hiding in his pocket (that is basically why we ended up there) It was a fantastic evening and is now going to be a Christmas Eve eve tradition. Light drive with dinner (never Burger King again thank you very much)

After we dropped them off at home, we went home and that is when the mr succumbed to it. IT being the stomach flu. That was fun.

Christmas Eve the mr was an ill man so I forged it alone. With the help of all the Christmas music I could handle, I baked a bunch, prepared the house for the next day when the family came over. I cut up all the fruits and veggies, wrapped the few little presents I had, did bills and a bunch laundry, ran to the grocery store. My mom stopped by and brought me a lemon tree because just because. I just was so freaking productive. And best part, it SNOWED, like a good amount. What I thought was going to be a completely snow free Christmas turned into the most magical snow ever. Christmas Eve afternoon, Big fat fluffy flakes covering the world. I bundled myself up and walked around the neighborhood just taking it all in. It truly was the best Christmas Eve snow ever. And after a full on day of resting , the mr was feeling a bit better so that was good. And then both to bed by 7 because thats our life these days.

Christmas morning had all the right stuff. Woke up and watched the sun rise while drinking a butload of coffee. The house was all clean and glittery and the ltree lights were on and the ground glittered with the fresh snow. After the mr woke up and was feeling a little worse for ware but ok, we bundled up and went for a little stroll on the beach. We usually go for a hike but I was not trying to push the mr too hard. The beach, oh man, was that amazing. The water was still, the snow was like diamonds, and the air was crisp and clean. Not a sound to be heard other then the lapping of water. It was so good. We left before I decided to stay forever and because the mr thought he could walk on ice and ended up with a his foot in a foot of water so we headed on home to meet the hoard of family. Just about everyone came (minus Ryan and the girls and Anthony.. we missed them all) ate food, did a little gift exchange thing (I got some sweet new house plants), plastered Jackson with a very nice shade of lipstick that might have been called whore red, and had a Happy Birthday celebration for Cameron because it’s was Christmas, but it really was his birthday.

Then for the saddest part. We got the news that our uncle had passed away.

Oh Uncle Seth. He had been sick for a while now with Parkinson’s disease, but the past month or so it got so bad. His death was not unexpected but never the less it was not any less painful. My only uncle, the guy who gave me my first car, the man who built a cabin from nothing in the woods and turned it into a place that you could only imagine (or see in a design magazine) A man who taught (he was as professor at RISD), loved the world, loved to travel, loved his work, was so fierce in emotion. SO many little qualities that I saw in him, I see in me. ( I feel like I get a lot of who I am from my dad and my uncle and aunt) The world lost a great man, I lost a great uncle. He is and will always be loved and I know I was just lucky to have been able to have him as an uncle. It is still hard, I don’t think I have fully processed it still, It is kind of a not quite real feeling. Just an overall heaviness that has settled in on my mind and heart. It is so hard to loose any family, but especially hard when they were so full of life and had so much to give to the world. Agh. The words are not even close to adequate here, the full measure of him as a person not explained. To put it simply, he was an amazing, loving and generous person. I am so going to miss him, his creativity, his lust for life. And what I am going to miss most is his hugs and smiles and overall presences in my life. RIP Seth. You really were a fucking awesome uncle.

We got word of the funeral on Wednesday (which was also Anthonys 17th birthday….So old! I stopped by to see him and give him a big hug. Didn’t want a party or cake this year so I owe him granola bars.) and were in the car driving down to RI by Thursday morning. Shannon, Megan, the mr, and me, all packed into the car and off we went. A small family funeral which was very beautiful and full of love, then food with the family. Not a long stay, but we are all going back down next weekend for Seths memorial celebration bash.

We got home and it hit hard. I started to feel kind of crappy (sick wise) and have been feeling blue ever since. Driving to RI really kicked the mr down again. He was so good, no complaining about anything, not the cranked up car heat or driving straight while us ladies spent the entire time talking of childhood memories. He didn’t even put on the music. And by the time we came back home, the guy was sick again, or maybe never was not sick, but he has been down for the count ever since.

So yesterday we did a few morning chores together like got rid of the recycling and retuned amazon stuff to UPS, but by afternoon the mr was out. So I cleaned house, made another ice cream cake for Judah, and did more and more laundry. Another one of those feeling super productive days. Weird, but I am starting to see a pattern here. When the mr is really sick, I get a lot done. I think it’s mainly because. a) I want to stay away from him as to not get sick too. b) I am afraid that if I do get sick none of what needs to be done will get done so I need to do it fast. And c) I don’t have to worry about what he needs to do, it’s all me. Ha.

Today is Judah’s birthday. Nine years old! What an age to be. So basically I am going to the gym then coming home to do a few things and finish making his cake, then heading over to his house for a birthday dinner celebration. I told him and his sister I would go over early and give them haircuts (the boys hair is so long it covers his eyes, He looks cool, but if you can’t see, well looking cool isn’t gonna get you anywhere). It’s gonna be fun.

Goodness, is that it. The end of another year. Hard to wrap my head around so I am just going to ease on in to 2019. Low key and cool. Just like me. Ha.

Happy New Years Friends! Be safe. Be happy. Be good. Be kind.

Interent links from the week

–Just Admit It, You’re in a Bad Mood. All the lead up to Christmas then BAM, its over. Gets me every time.

-I am defintially one of those people who likes to bake when I am feeling anxious. The Rise of Anxiety Baking. Cookies are my favorite to bake too.

-Speakig of cookies. When ‘Cookiers’ Take Holiday Cookie Decorating To A Whole New Level. I had no idea there was a cookie cutter factory in Vt. I must see this place!

-Who doesn’t love a good tree picture? Black and White Photographs Capture the Striking Appearance of Bare Trees Against Snow-Filled Landscapes

–Explorer completes historic Antarctic trek. Some people do crazy things that make me jealous. Not that I want to ski Antarctica, but something crazy would be cool.

-How did I not know until now that there was a monthly round up of trucks spilling shit. We all need this information. This month in overturned trucks: Cash, Christmas trees, cooking oil

–How A Little Science And A Lot Of Shady Advertising Boosted Yeast’s Popularity. I have never eaten a yeast cake, but I eat a shit load of nutritional yeast. MY favorite is a spoonful in the mouth where it gets stuck in my teeth and the roof of my mouth. For real.

-I am going to get a scale sometime soon. I just need to find the right one for the right price (free or very cheap at the thrift store) Until then, this is handy. Weight Conversions for Flour, Sugar, and Other Common Baking Ingredients

-This is something that I have wondered about. I am really happy that it doesn’t get wasted. We Finally Know What Happens to the Leftover Cake on the Great British Bake Off

–The year vegan junk food went mainstream. Yup. Just cause it’s vegan doesn’t mean it is good for you.

And pictures from the week.

Currently it is like 50 degrees outside and raining buckets of cats and frogs and what not. I live in Vt for a few reasons, and one of them is winter, so the warm rain is just not nice. Apparently these cookies are the closest thing to snowflakes I will be seeing for a little while…(sad face inserted here) But I am hoping that juuuust maybe it will turn, and all of a sudden it will be snow coming down and not rain. And that it snows and snows and snows, like a foot or 2 of it. I want so much snow that I am stuck in my house for a least a solid 24 hours (of course with the power still on and all the necessities I would need) and the only way out being by foot or sled. And you know what I would do if I was snowed in? Lounge around in my pj’s all day (or at least until like 10 am), have a never emptying cup of hot coffee in hand, play around outside and make a snow fort, and definitely make cookies. Doesn’t that just sound so nice?

But I am not snowed in, and wasn’t snowed in and probably will not be snowed in for the foreseeable future. But I can still, and did make cookies so there is that. Chocolate cut out snowflakes with orange glaze to be exact. A good all around chocolate cookie jazzed up with a citrus kick. Simple, elegant and perfect for all of your holiday cookie needs. Plus it is just a really pretty cookie. I just might make a few more batches and liter the front yard with them. I’ll make my own freaking snow, even if it is out of cookies. Then I really wouldn’t be able to leave my house due to the crazy fat squirrels attacking the lawn. That would be something. HA.

To the snowflake cookies! (They can be any shape really, but snowflakes are so nice)

The stuff. Sugar, vegan butter, flour, cocoa powder, baking powder, salt, canola oil, brewed coffee, grind chia seeds, vanilla extract, an orange, and some powdered sugar.

First, mix the ground chia seeds with the coffee for caffeinated chia eggs.

Beat the butter with the sugar to give it a good fluff, then add in the oil, vanilla, and chia eggs to the mix.

Place all the dry into a bowl and whisk together until fully incorporated.

Dump the mixed dry into the were and grab a wooden spoon. Start mixing.

Cookie dough is a-formin.

Collect the dough in some plastic and smash into a disk. Place in fridge to rest for at least a few hours, but a day is good too.

Chilled dough, flour, a cookie cutter, and a rolling pin. I think you know what to do. Just really make sure to keep the counter and rolling pin floured or else the dough will stick and that is just so annoying.

Yes this dough is a little delicate, but not in a bad way. It might tear or slightly crumble but you just smoosh it back in there and you are all set. Anyway, after rolling dough out to about 1/2 inch thick, cut cookies out with a well floured cutter.

Cookies on the baking sheet ready for the oven.

Cookies on a baking sheet right out of the oven.

Now those cookies got to cool so get them on a rack.

While cookies are cooling, fix yourself some glaze. The powdered sugar, zest of orange and juice of orange will do the trick.

A good looking glaze. Thick put drizzable consistency.

And to finish. Drizzle the cookies with glaze, dunk the tops in the glaze, or do a little of both (I say both). The glaze does harden after a few minutes so these are very much stackable cookies.

And then what you do with the finished cookies is up to you. I let the mr eat a good few, saved a few for Christmas and dropped some off to some peps. They were well received for sure.

Hope you are enjoying the weekend and are able to get in on some cookie making.

-C

makes about 3 dozen cookies

• 2 1/2 cups flour

• 1/2 cup cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/3 cup vegan butter

• 1/2 cup oil

• 1 cup white sugar

• 1 teaspoon vanilla

• 2 tablespoons ground chia seeds

• 6 tablespoon coffee or water (coffee brings out the chocolate flavor more)

• 1 orange

• 1 cup powdered sugar

In a large bowl, cream together the white sugar and butter until light and fluffy. Add in the oil, vanilla, and coffee chia eggs. Mix until incorporated. In a separate bowl mix together the flour, cocoa. salt. and baking powder. Dump dry into wet and mix until a dough forms. Gather dough into a ball and place in plastic and flatten into a disk. Place in fridge for at least an hour or overnight.

When you are ready to bake, preheat oven to 350

Take dough from fridge and unwrap. Place on a well floured surface and roll until it is about 1/4 inch thick. The dough is delicate and a little crumbly, but don’t worry to much, just squish it back together and keep rolling it out. With a floured cookie cutter, cut your shapes and gently place them on a cookie sheet. Gather remnants of dough back into a ball and re-roll out and cut more cookies until you have used up all the dough. Place cookies into oven and bake for 11-12 minutes or until the cookies have puffed up a bit and the bottoms are slightly browned. Once cookies are cooked, let cool on a wire rack.

While cookies are cooling make the glaze. Mix about a tablespoon of the zest of the orange with the powdered sugar and add in a few tablespoons of the juice of the orange until the glaze is slightly runny. Once cookies are cooled either dip the tops in the glaze or drizzle the glaze on top of cookies (or do some of both). Then eat. If you wait a little while, the glaze will harden and then you can stack them and then if you want, maybe wrap on a few in little packages to give to someone you like. Either way, place uneaten cookies in a airtight container. Should last about a week, but can you not eat them for that long?

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

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

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

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

Here we go.

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

In the bowl add in all the spices and the brownl sugar. Mix until completely combined and there are no brown sugar lumps. Drop in the cold butter and cut it in with a fork. You don’t want it blended, you want the butter in little bits.

You want it to look like this. Crumbly.

Toss in the chocolate chip.

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

Pour the molasses milk into the mixture

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

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

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

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

Pop them into preheated oven and let bake.

Gold brown and ready for the world.

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

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

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

-C

Makes 8 scones

• 2 cups all purpose flour

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

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground ginger

• 2 teaspoon cinnamon

• 1/2 teaspoon fresh ground pepper

• 1/4 teaspoon cloves

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

• 2 tablespoons molasses

• 1/2 cup cold vegan butter

• 2/3 cup soy or your favorite plant milk

• 2/3 cup semi sweet chocolate chips

Preheat oven to 375

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

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

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

Soup is all about comfort and I needed comfort this week. What with being all sad and slightly stressed with a little touch of the holiday blues. And I needed something to warm me up because is has been freaking chilly cold. I needed soup. But I wanted something slightly special, not the everyday, but also not anything fussy or finicky. A soup that I could make really fast or let sit on the stove all day. A soup that would bring a little brightness without being overly rich. A soup to take away the chill and make me happy.

Is that asking to much of a soup? I think not.

This soup, it did it all. But also take into account, this soup is not for the people that do not like squash. Or for the people that do not like apples or cranberries. Or for people that do not like thick creamy soups. But if you are not one of this people (you are a person that likes squash, apples and cranberries, and creamy soup) then this soup is for you. It is for us. Creamy, flavorful, slightly sweet and spicy with a little tang and just so dang delicious. It is like a warm blanket of soup. Comfortable and lovely. I have basically eaten an entire pot all to myself in the past two days.

It has been just what I needed.

Join me.

The stuff. A butternut squash, a couple apples, and some cranberries. Also a carrot, an onion, some fresh ginger, a few cloves garlic, cumin and chili powder, salt and pepper, apple cider vinegar, and a little olive oil.

Start by chopping up the carrot and the onion. Small pieces just because they cook a little faster.

Peel and grate or mince some fresh ginger too.

Toss that all into a big pot with a splash of olive oil and a splash of water and cook on a medium heat until tender and fragrant.

While the veggies cook, chop the squash into small cubes. Remove the seeds, but no need to peel.

And chop up the apple too, but set aside a half of one for the apple cranberry relish.

Now toss all that into the pot along with the cranberries.

Add the spices, salt and pepper, a few splashed of apple cider vinegar, and water to cover it all. Then place it on stove, bring to a boil, then turn heat to medium and let cook.

While the soup is cooking, make the relish. Mince the half apple along with about 1/2 cup of cranberries.

Place in a bowl with a pinch of salt and a few splashed of apple cider vinegar. Then just let it sit and meld.

Soup is looking good. Everything is soft and falling apart and ready to go.

Blend it all until smooth.

Thick and creamy goodness right here. If it is to thick, add more water, too thin, cook it down a little longer. The consistency is up to you.

Now all you need to do is ladle soup into bowls and top with a couple spoonfuls of the relish.

This is comfort. This is good.

Have a great, comfy weekend.

-C

makes 6-8 servings

• 1 small butternut squash (about 5 cups cubed)

• 1 large onion

• 1 carrot

• 2 macon or mac apples

• 2 cups fresh cranberries (you can use frozen too)

• 2 tablespoon cumin

• 2 tablespoons chili power

• 2-3 cloves garlic

• 2 tablespoon fresh minced or grated ginger

• 4-5 tablespoon apple cider vinegar

• olive oil

• salt and pepper

• 6 cups water

Start by chopping the onion and carrot into small pieces. Place into large heavy bottom pot with a splash of water and a tiny splash of olive oil. Mince the garlic and peel and mince ginger. Toss into the pot as well and place it on a medium heat to cook until the veggies are tender and fragrant.

While the veggies are cooking, dice up the butternut squash. Remove any seeds but there is no need to peel. Also dice up the apples, reserving 1/2 of one for the relish. Place the chopped squash and apples into the pot with the cooking veggies along with 1 1/2 cups of cranberries , the chili powder and cumin, 2-3 tablespoons apple cider vinegar, and the water. Place the pot back on the stove, bring it to a boil, then reduce heat to medium and let cook.

Once soup is on the stove, take reserved half apple and the other 1/2 cup of cranberries and dice into very small pieces. Place into a bowl with a little pinch of salt and 2 tablespoons apple cider vinegar. Toss around and set aside.

And back to soup. Once the squash is tender and starting to fall apart, it is time. Remove from heat and either with a immersion blender, or a regular blender, blend the soup until smooth. After its blended and creamy smooth, check for thickness. If you think it is too thick, add more water. Too thin, place back on stove and cook down until it thickens up a bit more.

When you are ready to serve and eat, ladle soup into a bowl and top with more pepper and a spoonful or two of the apple cranberry relish.

Then eat and feel cozy.

Right now it is all about the holiday cookies. There are the chocolate ones, the filled ones, the nutty ones and all at the other ones, but really, what is the holiday without a good basic sugar cookie covered in way to much icing and sprinkles? Not right it what it is.

So to kick off holiday cookie baking I had a cookie decorating and pizza  party with the littles and big littles. Cookies, icing and frosting, and so many sprinkles. I went the smart route with preparation and precut all the cookies before the party. I was thinking that I would have everyone cut there own cookies out but then I was thinking  a bunch of little and hot pans and more likely then not burnt cookies. I just didn’t want to deal with it and it was a good choice on my part. I am so smart. 

These cookies are kind of your basic sugar cookies with a little lemon twist. The lemon adds that extra something, a little zip behind the sweetness, especially after all the glaze. And they can be baked to be slightly soft or to have a nice crisp edge. A good, tasty,  all around cookie, perfect for any holiday cookie party. 

And just a warning about cookie parties. There will be madness and states of being that only an emense amount of sugar can produce.

The stuff. Flour, baking powder sugar, and salt. Squash puree, earth balance, vanilla, and some lemons. 

Sugar, butter, puree, lemon zest, lemon juice and the vanilla get cozy into big bowl and then mixed together.

Some people prefer to do this step with an electric beater but I like to use a wooden spoon because arm powder. Either way, make sure the mixtures is completely mixed and that there are no huge chunks of butter. 

Now add in the dry and mix mix mix until if forms a dough.

 Don’t be afraid to use your hands here.. I started out with the spoon and finish with my hands. It is much easier.

The dough needs a little time in the fridge so wrap it in plastic (or a large plastic bag) and stick in the fridge for a least and hour or up to a day. 

When your ready for cookie cutting time, remove dough and let sit on counter for a few minutes to warm up. Then place on a lightly floured surface and roll out about 1/4 inch thick (you can go a little thinner if you like)

And keep gathering and rolling ou the dough until all the dough is a cookie.

Bake the cookies for anywhere between 10-13 minutes. This is dependent on if you like a softer cookie or one with more of a crunch. 

And you are probably going to want to make some glaze, which is super simple. Powedred sugar, water, corn syrup, and vanilla extract. 

You of course need to get crafty with colors so color the icing  to your liking.

Then it’s all about decorating. The mr and I did a few cookies ourselves before the cookie party began. We figured we wouldn’t really get a chance to once all the littles showed up. We were right. 

Also I bought brand new synthetic paint brushes (important that they are new) to use to paint on the glaze. It was a very good idea. We loved it and so did all the little. 

Our cookie masterpieces. Who doesn’t love a rapper snowman?

Let the party begin. I ended up making 3 batches of cookies because the more cookies the better. And again, so smart to have the cookies all precut and ready. I couldn’t imagine having to deal with cutting cookies with everyone. There would have been tears (most likely mine) 

Christmas music on, happy little littles, it started out so wholesome and good.  Glaze, frosting, so many sprinkles. I could smell the sugar in the air. I also said that there was to be no cookie eating until after dinner so naturally I think that each little ate about 5 cookies before dinner. It would have been worse if I had they could eat any at all. 

And then we ate dinner and more cookies and they all went freaking crazy. Like running around screaming, stoping once in a while to maybe think they might throw up,  then kept on running and screaming.  Sugar can do crazy things. 

 Just a few of the creations from the night. There were snowmen, 3D trees and reindeer, and stars. I guess I don’t have a snowflake which bummed me out but stars made do. And yes, that is indeed a target employee cookie.. so awesome.

All in all, the party was a success. The cookies came out great. The decorations were on point. The littles and big littles had fun and were all in a sugar coma by the end of the night.  Annnd my house is covered in a light film of stickiness. 

Enjoy your weekend and make lots of cookies because that is what you are suppose to do. 

-C

makes 20-25 cookies (all depending on you shapes ands sizes of cutters)

Cookie

• 2 1/4  cups flour 
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup squash puree
• 3/4 cup white sugar
• 1 teaspoon vanilla
• 1/2 cup room temp  vegan butter
• 1 tablespoons lemon juice
• 2 teaspoons lemon zest

Icing 

• 2 tablespoons corn syrup
• 2 cups powdered sugar
• 2 tablespoons plant milk or water
• 1 teaspoon extract (vanilla, almond, or lemon)  
• food coloring (optional) 

preheat oven to 350

In a large bowl beat  together butter, sugar, vanilla, squash, lemon zest and lemon juice until fully incorporated. Add in flour, salt, and baling powder and mix until it all comes together. When dough gets a little hard to mix with a spoon, use your hands and compress the dough into a ball.  Take dough and wrap in plastic wrap or place in a zip lock pulled to dough tight and place in the fridge for at least 1 hour or up to a day.

After the dough has had time in the fridge, remove and let sit for a few minutes.. Lightly flour the counter and roll dough out to about a quart inch thick. Grab your cookie cutter and cut away at rolled out dough. Place cut cookies on a baking sheet, gather up remaining dough and roll out all over again. Repeat process until all the dough has been used. Place cookies  in oven and bake for 10 minutes or until cookies are just barely turning golden brown.  If you like a crispier cookies, cook for 2-3 minutes longer. Remove and place on a cooling rack to cool. 

Prepare your icing.

Mix all the ingerdients together until full incorporated. Color to your liking. 

And once the cookies are  cool its time to start you decorating! You can dip, pour, paint, or pip icing onto cookies. Embellish with sprinkles and candies.

Eat your cookies 

Happy New Year! Hope you are all waking up to sunshine in your strut, happiness in you mouth, and kindness in your soul.

So much has happened in the past few weeks. Holidays full of family, friends, birthdays (Happy to Cam, Anthony, and Judah) and all around craziness. My phone got run over by a car(still works!!!),we finally changed the summer tires to snows (thanks Justin!) and Only has now officially moved in behind the couch and is enjoying the life of an indoor cat. We are getting so close with house, so so close.  I know a few weeks ago I told you we about the counter top and how excited I was to un-mold it. Well what I don’t think I told you was that we un-molded it and it was fantastic. Then, trying to remove the sink mold from the middle with a hammer, I cracked it! AAAGGGHHHH. That was suck a bitch if a day. But we took it it stride and just made another one. And that one, that one is even better and amazing and is all nice and perfectly perfect. Once we did that we threw up a tile wall, hood vent, light fixtures and all sorts of little things that I can’t remember.  Last night we slid the stove into place and fired it up for the first time! It was really stinky and great and I made the mr a pizza for all of his excellent work bringing me fire. It was so freaking satisfying to use an oven and feel slightly normal again. Now all we need to do is finish the cabinets, find a faucet that doesn’t suck, hook up the sink, and a bunch of other stuff and we will be all set. But the oven works so the coming weeks are going to be full of so much oven food so watch out! (i can’t wait to start posting more recipes!!!!)

On top of all the life stuff, I have been sicko all week, and so has the mr. Actually, he has been sick for two weeks and then lovingly gave me his ick. And it sucks. I am tired and snotty and sore and cranks. I have been eating large quantities of raw garlic, swiging apple cider vinegar, and drinking turmeric tea all day. (so I don’t smell the greatest) I bought elderberries to make some syrup a little while back but left them at the loft and we let my dad stay there this week so I didn’t want to go ransack the place looking for them. He is gone now so I’ll go find them and make us a wellness potion. We will be tops soon!

So 2017. You got any resolutions or plans? Me, no resolutions, just to keep on living with intention, kindness and love and to continue to pursue my goals. We have plans for some travels (cross country awesomeness part 2), plans for some life stuff, so we got things. But basically I am just looking forward to making this year good,  and to be better with where I place my camera. (I can never seem to find it when I want to take pictures) 

Sunday. With today, I am going to relax and recoup. Drink my fluids (tea and coffee)  take my naps, and wash the sheets (everyone should start a new year with clean sheets!)

Internet links to click if you like.

-Happiness vs meaning…How about some of both.  In 2017, Pursue Meaning Instead of Happiness.

–15 of Carrie Fisher’s Best, Most Honest Feminist Quotes.

-I already charge my cellphone on the machines at the gym, but it it floated , well that would be swell.  Floating Gym In Paris Uses Human Energy To Sail Down The Seine River

–A Short Catalog of Foods Discontinued in 2016

-Life is bigger then all of us. As A Rough Year Ends, We Turn To The Cosmos For Some Perspective

–Cross stitching awesomeness

– Maybe 2017 will be the year that I wear pretty things. I really like this dress.

–The Best Things We Read and Ate This Year

-I really want to go back to Iceland.(maybe we will this summer?!) 15+ Iceland Photos You Won’t Believe Are From This Planet

-There is sugar in everything. How Much Sugar Can You Avoid Today?

Pictures of some of the crazy.