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.

This summer has been weird. And when I say weird, I mean too stupid freaking hot and humid and it’s screwing up my life. I think I have gone a month, maybe more, without making soup. That is just not right. For as long as I can remember I have made soup, or at least eaten soup, just about everyday, even all summer long. But the terrible heat and humidity this year, I just have had no desire. It has been straight up shredded zucchini and whole tomatoes for some time now. I just don’t want to have any residual added heat to my life.  But the other day, oh how lovely. I woke up with a chill,  enough that I needed to grab a long sleeve before leaving the house, and had the very strong urge to return home and get my soup on. And soup on I did!

For my first trip back into soup (oh how I missed soup!), I went simple and used what I, and many, many people have ample supplies of right now. Tomatoes. And beans because I wanted my soup to be thick and creamy and I had the beans so why the heck not.

This soup really requires very little and you get the most thick, delicious, creamy, tomatoey soup. Perfect to eat alone, but is fanatic with some crackers, or a hunk of crusty bread. And it uses a lot of tomatoes which is nice because I am (as are many of you.. My neighbor is bringing me HER tomatoes now too) trying to make a dent in the ever growing pile or these beauties on the counter. This soup dented it, until I went out to the garden a few minutes later. My pile is bigger then ever, which is fine because I am back on my soup game. 

The stuff. Lots of tomatoes, some white beans (I used navy, but any white bean would be good) a large onion, a carrot, salt and pepper, a lemon, some olive oil, and honey (optional).

First off, chop the carrot and onion into chunks.

Toss the chopped stuff into a big ol’ pot with a drizzle of olive oil and cook on a medium heat until nice and soft. 

While veggies are cooking, core and cut up all those tomatoes. 

When the veggies have cooked up a bit, add the tomatoes, the beans, and a sprinkle of salt and pepper to the pot and give it a good mix. Return to high heat, stirring even so often, until the tomatoes give off enough juiced to start boiling then turn heat down to medium and cook for a little while, like 1/2 an hour or 45 minutes.

Until it looks lit this. The tomatoes have all fallen apart and the beans, carrots and onions are mushy. 

Blended with the juice of the lemon and a sprinkle of pepper and more salt if needed. 

Now serve into a  bowls. Garnish with a drizzle of honey if you are feeling it. Sliced cherry tomatoes make for fancy garnish. 

Creamy tomato bean soup for everyone!

Hurray for soup!

-C

Makes about 1/2 gallon (enough to serve a crowed or enough to serve one for a few days and maybe freeze some for later)

• 10-12 large tomatoes 
• 2 1/2 cup or 1 can of cooked white beans (I used navy but any white bean will be good)
• 1 large onion
• 1 large carrot
• I lemon
• olive oil
• salt and pepper
• honey (optional)

Start by chopping the onion and carrot up into small chunks. Grab a large heavy bottom pot, drizzle a teaspoon or two of olive on the bottom then toss in the chopped veggies. Place the pot on a medium heat, stirring occasionally until the onion and carrot start to soften. 

While the veggies are cooking, core and cut up all the tomatoes. Once the veggies are soft, dump in all the tomatoes, along with the beans and all the liquid they are in. Sprinkle with salt and pepper and turn heat up to high, giving it a good stir until the tomatoes start to get super juicy then bring the pot to a boil. Once boiling, reduce heat to medium and cook for another half hour to 45 minutes, giving it a stir ever so often.  When the tomatoes have completely fallen apart and the carrot, onions, and beans are mushy, you know its done. 

Remove the pot from heat and dd in the juice of the lemon. Using a hand blender, blend until it’s a smooth creamy consistency. If you only have a counter belnder, let soup cool a little before handling and  be really freaking careful and blend a few cups at a time, making sure to have the blender lid on. Hot soup in the face is no fun.

Once soup is creamy and smooth, serve in bowls with a drizzle of honey (totally optional, but some people really like a touch of sweetness to their tomato soup) and more pepper to a taste. Garnish with thinly sliced cherry tomatoes if you are feeling fancy. 

Any extra soup can be refrigerated for up to a week. Can also be frozen. 

What are you doing this weekend? It is suppose to be cold and rainy (if not snowy) and crappy and just not a good weekend to be hanging outside, which makes it the perfect weekend to spend some time inside, SPRING CLEANING! Haha. Doesn’t cleaning get you excited? No, well, sorry for you. Me, I like to clean, and I really like to tackle jobs that really really need to be tackled, like cleaning out the fridge. And a crappy weather spring weekend is probably the best time to do it. 

The refrigerator. My pride and joy of the kitchen. It’s an old harvest gold Fridgaire from like 1970. This is the fridge I spent almost a year hunting down and finally finding on craigslist from a man who was cleaning out his dead mothers house. The fridge that I almost gave up on when I couldn’t find it and almost bought a big stainless steal thing instead.mBut last minute, I found it, like it was  meant to be. And this fridge has a story all of it’s own. It was a prize won by on of the ladies daughters from a cereal company contest. The family kept it for all these years and took such good care or it because of that. A well cared for and loved fridge. It is a good one with faux wood trim and metal shelving. It keeps my food cold and frozen  (sometimes frozen when it shouldn’t be. The back top shelve  in the fridge has a few cold spots the might freeze whatever is there. My solution to that is to not stick things in the cold spots.) and is just as pretty as can be. Some people question it, don’t understand why I didn’t just buy a matching fridge to my stainless steal stove, but you know what, if you don’t like it, well I really don’t care. It makes me happy and I love it.

And to what goes on on the inside. To know me is to know what is inside of my refrigerator. It is always packed. There is and always will  be carrots, beets, lemon, cabbage, turmeric, greens, greens, and more greens in there. There will always be some hummus of some kind, mustard, bread dough, tofu, and lots and lots of any and every veggies you can think of. Plus a bunch of  jars and container, which I have a bad habit of not placing lids on all the time, full of lentils and beans, rice, and quinoa.  There is usually a  baked sweet potato or some squash and more likely the not, tomatoes and plant milk. In the freezer, well that’s getting pretty empty now, but after harvest in the fall, it is packed to the brim with bags of frozen veggies. Now it has a few bags of veggies, frozen bananas and berries,flours, and nuts. But the fridge, The fridge is always full. And it an get a little messy….

And now I it’s time to clean it out. 

I spot clean and straighten it out often. Usually before I pick up farm share I go through it and tidy up, make more space, and pull stuff out that needs to be eaten first. But that is just the surface cleaning. Stuff gets sticky, stuff gets stuck, and especially with veggies, stuff gets dirty.  Spot cleaning has a place but it’s not cutting it anymore. It’s spring and it’s time for a full fledge deep clean. 

Now I know most people have their own methods for cleaning but here are a few tips and techniques that I have to tackle the beast.

-Prepare. You don’t want to just go at it without a plan and supplies. Get out your cleaning supplies. Grab a recycling can and a compost bucket, and have a big lean surface ready to place stuff on. The vacuum or a broom should be handy too. 

–Cleaning solutions. It is a fridge so you don’t want to be cleaning it with a bunch of chemicals. What I use is a vinegar solution. 50/50 white vinegar and water and a squirt of dish soup. It cleans, degreases, disinfects, and won’t kill you. 

–An empty sink or bathtub to wash all the drawers and shelving off. 

–A few clean containers. Just have them on hand, with lids, to place stray things roaming around in there. 

–Clean from  top to bottom. This avoids crap falling into something you already cleaned.

–Labels. Any containers that are not clear might benefit from a label. And if you tend to leave things in the fridge for a long time, a label for the date of opening is also a good idea. 

–Inventory. Knowing what is in the fridge is very important, this prevents food waste.

–Too many condiments. I don’t know how many times I have looked in peoples fridges and seen 5 different bottles of ketchup or Italian dressings open. Consolidate.  And if you don’t like it or don’t use it, get rid of it.

–Wipe it all down. Not just the fridge itself, but all the stuff going back into it. So many times I have stuck the soy sauce in the door and had it leaked all over. 

–Know your fridge and place accordingly. Most people don’t have super old fridges, but even the new ones have some quirks. Know if there are cold spots or dead zones or places that things get stuck and place food accordingly. Also think about where you are placing food. It don’t make sense to but the milk way in the back if you use it all the time.

–Under and behind. Don’t forget to clean under the fridge and behind the fridge. It will be dusty, maybe a little gross, but it must be done.

–Music. A good playlist is always going to make you better are cleaning.

As for the Use it Up Soup, do just that. This is the perfect time to use up what you got. I know that I have way more veggies then the average person, but don’t let that stop you. You could even pull stuff out and fill in missing ingredients form the store if you want. And be creative,  pickled hot peppers, all the frozen veggies, any wilted greens. Even almost empty bottles of mustard. If you think it sounds good in soup, use it up. Add some canned tomatoes and a handful of spice, you are gonna end up with something tasty.

. A clean fridge and soup, how can it get any better? 

The before. Veggies all over. Jars and containers stacked, with and without lids. A stray half of banana, and empty water bottle, and a half eaten salad in a bowl just having out.  The shelves are kind of gross. The veggie drawers are nasty, and I think almost everything is wet because I dumped over a container of tofu the other day and all the tofu water leaked all over…… This deep clean was a long time coming.

I always have so many bags and containers of veggies and beans in the fridge.

The stuff in the door too. This is actually a lot of crap. The last dinner party we had someone brought over salad dressings. The mr and I don’t use salad dressing, but I guess it’s not so bad to have them here. The littles like them and I know that they will be eaten.

And the stuff that is going to be soup. I found a wrinkly parsnip, some celery, carrots, a few cooked potatoes, some cooked butternut squash and a half a kale and carrot salad. The jar of almost gone lentils, and jar of tomatoes. Some ginger and turmeric root which is always is the fridge. A rutabaga, some cabbage, an onion, and I also grabbed some frozen green beans and the rest of the frozen rhubarb ( resh rhubarb is on it’s way) 

I chopped it all up, tossed it into a big pot. Added some spices and  water and stuck it on the stove to cook away while I got to the cleaning. 

After. Clean fridge wand clean food. All organized and pretty.

The freezer before. It looks a little crazy but there really isn’t that much in there. 

After. I pulled it all out, wiped it down, and put it all back, organized, and wth lids (again, my bad habit of no lids) 

And all the while I was cleaning, the soup was cooking.

Clean refrigerator. Makes this lady happy here. 

And the reward for all of your cleaning. A big bowl of soup.

-C

Whether you are stuck at home because you have the flu or because you do not want to leave the house for fear of turning into a human popsicle, or maybe even you just don’t want to because this is the first weekend that you have no plans, no obligations, no parties, well then you are in good company. 

Unfortunately for me, I have to leave the house. I have obligations, I am getting over the flu, and I am pretty sure I am going to turn into a popsicle because when -8 is the high for the day, well, it’s bound to happen. 

But lucky for me I already made the soup, in my fitful sicky, but able to think about and eat food again state. Yes I had the flu, or better yet, the stomach flu. And the stomach flu and food do not mix. Even the thought of food would send me reeling and it was just no good. I seriously thought I would never be able to think or better yet, eat food again without turning straight to the bucket. But I will stop there because you don’t need to hear about my misery. Anyway, the death spiral subsided and food was no longer the enemy. I actually wanted (kinda of) to eat again. So food it was to be.

Because it was my first day back to food, I really wanted to take it super easy. (Before I made this soup I actually boiled a carrot until it was mush and ate that just to test my tummy)  Nothing heavy, obviously hot and warming, not to spicy.  Just soothing and nourishing. And I didn’t really want think about it and worry about it and spend much time in the kitchen. Sure I could have bought a can of soup but actually no, canned soup is not for me. And I know the mr would have thrown something together for me but I was determined to be a slightly productive human and do something with my day even if it was minimal.  I had to make the soup, I had to do it. 

This soup was exactly what I needed and could not have been any easier to make. Chop up some shit, toss it into a pot, and walk away (or nap on the couch) for a little while. It can be done on the stove, in a slow cooker, or if you have a Instapot and want to do that, I should say go for it. And I am not saying this because I was starving, but  this was one dang fantastic tasting soup. Right in every way. It’s going on my semi permanent soup rotation for the next few months.    

No bad after 48 hours of dying and no food. (stupid flu)

The stuff. Carrots, celery, a small rutabaga, and and onion. A red potato, a parsnip, some green been, garlic, canned tomatoes, navy beans,  thyme, rosemary, a bay leaf, and salt and pepper.

Note here that all this stuff was already in my house. Say you do not have a rutabaga or a parsnip, it’s totally fine. You can add 

Here is the hardest part. Chop it all up into little pieces. All of it all mixed together, just get it chopped.

And toss it all into a big pot with he green beans, a handful of dried beans, and the spices.

Add in the can of tomatoes

Then fill the pot with water.

Now stick the pot on the stove and bring to a boil then reduce heat to a little lower the medium and loosely cover with a lid. 

A couple hours later, once the beans are cooked and the veggies are tender, you got yourself a big ol’ pot of some fantastic home made, easy as can be, vegetable soup. 

Chunky, hearty, and easy as can be. And the best part is that I have left overs and we all know that left over soup is the best soup. 

Stay warm, don’t turn into a popsicle.

-C

Makes a big pot of soup

• 2 carrots
• 3 stalks of elery
• 1 onion
• 1 small rutabage
• 1 red onion
• 1 parsnip
• 2 cups frozen green beans 
• 1/2 cup navy beans
• 3-4 cloves garlic
• 1 28oz can  (no salt added) crushed tomatoes
• 1 teaspoon roasemary
• 1 teaspoon thyme
• 1 bay leave
• salt and pepper
• water

Note. You might not want rutabaga in this or you might want to add some cauliflour or peppers, so go for it. It’s a pretty adaptable soup so use what you got and like. 

Grab all you raw veggies, give them a quick wash, then chop them all up into bite sized pieces. Mince up the garlic. Dump it all into a large heavy bottom pot. Add in the frozen green beans, the dried beans, the spices and the can of tomatoes. Add a pinch of salt and pepper and  enough water to cover the everything 3-4 inches. 

Place pot on stove, bring to a boil, then reduce heart to medium low and loosely cover wit a lid. Cook, giving it a stir once in a while,  for a least 1.5 hours ( can cook all day on long on simmer if you like)  or until the beans are coooked through and the veggies have soften. Add more water if needed.

Serve when you are ready to eat. Refrigerate leftovers.

It’s finally getting cold around here which I know some people are pretty bummed about but not me, I am ready for the days of it being cold and dreary (seriously). These are the days that I like to hunker down and keep myself all warm and cozy. And what is more cozy then a big bowl of hot soup? Nothing I say. Or maybe a big cup of hot tea and a cozy blanket by the fire, but I don’t have a fire so soup it is. 

And I know a few of you people have a little pie pumpkin or two laying around from Halloween and are thinking ” what the heck am I going to do with it”. Well I got you here. You are going to make that pumpkin into something great and amazing that is not a dessert (because you are still working your way through all the Halloween candy). You will make it into soup and then you will eat it and then you will thank me later. 

The stuff. A little old sugar pumpkin, some red lentils, celery, a carrot, and an onion. A few heads of garlic, turmeric, coriander, cumin, and ginger, salt and pepper, and water to round it out. 

Start with dicing up the carrot, celery, onion and garlic. 

Into a heavy bottom pot they go. Stick the pot on heat to sweat the veggies a bit.

Dicing up the pumpkin. No fuss here, just chop it in half and scoop out the seeds (keep seeds to roast and  top soup with) then cut into little chunks. 

Grab the pot that the veggies are cooking in and toss in the pumpkin, the spices, the lentils, and the water. Give it a good stir and back to the stove.

All cooked, smelling and looking so good.

A smooth creamy delicious bowl of pumpkin warmth and goodness. A soup to take into the chilly days ahead. 

serves 3-5

• 2 1/2 -3 cups diced pumpkin (one small sugar pumpkin)
• 1/2 cup red lentils
• 1 medium onion
• 3-4 cloves garlic
• 2 stalks celery
• 1 carrot
• 1  teaspoons ginger
• 1 teaspoon turmeric 
• 1 teaspoon coriander 
• 1 teaspoon cumin
• 3-4  cups water or veggie stalk
• salt and pepper
• olive oil
• toasted pumpkin seeds for garnish (optional)

Start by dicing up the carrot, celery, onion and garlic. Toss into a large heavy bottom pot with a splash of olive oil. Place on medium heat to start cooking. Now grab pumpkin, cut in half, and remove all the seeds (reserve seeds for roasting) Dice up the pumpkin and toss into the pot with the veggies. Add in the spices, the lentils,3 cups of the water or stock, and a pinch of salt and pepper. Bring pot to a boil then reduce heat to low. Place lid on pot, but not tightly, and let the soup cook for about a 1/2 hour or until the pumpkin is fork tender. 

Once everything in the pot is all cooked up it needs to be blended. You can either transfer to a blender or use a emersion blender and blend until the soup is a silky smooth  Either way, be freaking careful cause the soup is hot! While you are blending, if you think you need to add more liquid, go for it. You can make this as thick or thin as you like.

And now soup time! Laddle into bowls, top with parsley and roasted pumpkin seeds (optional) and get to eating all the good. 

Place any leftovers in fridge and heat up later (makes a great breakfast soup)

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

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

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

Split pea for life!

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

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

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

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

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

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

And that is it.

You know what to do from here.

Soup time!

Stay warm and have a great weekend.

-C

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

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

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

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

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

Today is the day, the moment of truth. The concrete counter tops that we poured a few days ago are getting un-molded, flipped, and set into place. I am so super excited and very much scared. Finally we will have a counter and we will be that much closer to a finished kitchen. But what if?  What if something happens between removing the mold and placing the counter, like what if it doesn’t fit right or maybe it breaks? I shouldn’t be even thinking about that. It will be great and awesome and the best freaking counter ever.  (and Ikea is only a few hours away and sell emergency counter tops)

The house. Oh have we got ourselves a little gem. All week we have been staying here, doing all our living here (minus showers, we take those at the loft) and still managing to get a bit of work done here. Working in the place you live is such a bitch.  Plus it’s the holidays which makes everything not covered in tinsel and lights seem unimportant, but we are getting there. A few more weeks and I tell you, we will most likely have ourselves a pretty nearly done 98% livable house. 

Even though the house might not be perfect, we still had a the littles over for a school night sleep over where we finished decorating the tree, watched the Santa Clause, made claims on table settings and ate black beans for breakfast. That was a tough morning with -20 cold and no desire to leave the house. We might have been a few minutes late for school, but hey, I never drive in the mornings and didn’t realize 20 minutes wasn’t enough time to compete with the crazy ass traffic. And they might not have been late, so yeah. (I didn’t ask) What else….Well have been on the hunt for doors and glass for doors and all the odds and ends that we need. Every day it seems we end up at the hardware store, the junk store, or the salvage yard looking of that one thing that may or may not exist. It is driving me nuts. The mr, he is really good at the back and forth. Me, not so much. I really wish there was a store made for just me that sold (or gave me for free) everything that I could possible need. Doors, carrots, socks. That would be great. Oh and my crock pot. It has turned into the center of our living because it’s not our main source of hot food. It has been entirely new territory for me (never used a crock pot before last week) and there were a few soups that might not have so great, but I think I have got the hang of it and we have been eating hot food from the crock like champs. I’ll have to share some of my soups and tips with you guys soon. (once the kitchen is done there will be sooooo many new recipes and food fun coming your way!)

So besides the counter tops today, I think I have some serious cleaning to do. The loft is a mess, the house is getting a little on the dusty side, and the pile of dirty clothes has gotten out of hand. I might drag the hamper to the loft, be domestic for the afternoon and do some chores. A little Christmas music, lots of coffee, and amazon prime last minute gift shopping. It should be an interesting afternoon to say the least.

Links brought to you by the internet.

-I want this, it would bring me so much joy. This Infinity Galaxy Puzzle Has No Beginning or End

–5 of Humanity’s Best Ideas of What Dreams Actually Are

-Lapland is on my travel bucket list. 10+ Reasons Why Lapland Is The Most Magical Place To Celebrate Christmas

–Meet The Spleen, The Strange Little Organ That Can Multiply

-Gift idea for your stinky loved ones. Shreddies flatulence filtering garments

-The mr and I are starting to plan our next cross country trip. National Parks all the way (free days are great but if you are planning on going to a lot of parks, get the pass) WHEN TO VISIT ANY US NATIONAL PARK FOR FREE IN 2017

-An Eleven-Story-Tall Tree Hugger Sprouts on the Side of a Building in Chile. Imagine painting that…..

-Food is always a good present.10 Last-Minute Recipes to Make for Homemade Food Gifts

The week in pictures.

Yes that is a giant tree monster about to eat a Christmas tree. So good.

Have a great day!

Yesterday we had a few pieces of really log ass metal roofing delivered to the new house so we can finish the little side parts of the roof off. The funny thing is we ended up with way more wood then metal. The roofing is super light and flexible so it has to be strapped to a super long wooden structure. And it was perfect. The mr and I have pretty much finished the fence except for the gate from the driveway which sucks because we still can’t bring Washer over to play without it ans we pretty much fenced the yard in for him. But the long ass wooded palette things.. IT was perfect. Well a perfect for now solution. A Already constructed tall and long (too long, we had to cut it down) wooded wall that is now our temporary gate.What a score! And now the pup can spend all day long laying around outside and not getting into any neighborhood fights with the other dogs. And look at us making use of all the scraps. We are so awesome.

Ok, so besides our awesomeness and the new temp gate, let talk about this greenest freaking soup that there ever was. It is probably the best green soup that I have ever tasted. (I know,  I have habit of proclaiming all of my soups as the best soup ever, mostly because they are.) It’s one of those soups that is super fast and so simple to make and is perfect for all the spring and summer time eating that will be going on. Eaten hot or cold and out of a bowl or a drank out of a glass. A soup for any time, any place. The mr even liked it and he says he doesn’t like peas. (but he so does). Who doesn’t like the best soup ever?

Now here is how to make it.

The stuff. A big bowl of fresh spinach and a bowl of peas (fresh or frozen.. mine were frozen) Also need an onion, a carrot, a few cloves or garlic, water, olive oil, and salt and pepper.

First thing first. Get the onion and carrot all nice and chopped up and tossed into a big pot with a drizzle of olive oil, a little splash of water,and salt and pepper. Stick that pot on the stove on medium high heat and start to cook cook.

Soften and yummy carrots and onion. I am not exactly sure if my carrots turned the onion orange or if my pot because it is so stained with turmeric that it turns everything yellow. Keep the pot on low heat and mince and stir in the garlic.

And for magic. The pot is sill on low and you are going to pile all the fresh spinach right on in to the pot. Add a few splashes of water and a lid and let it cook for a few minutes. And when you go back and remove the lid..Ca bang ! All the spinach is gone (not really, it just wilted).

It’s time for the peas and water to be added.The blender comes out and the soup gets blended until super smooth.

So green, so good.. This soup is all ready to go. But here is the thing, you can eat it at any temperature and it will be amazing so if you want to heat it up a little more, go for it. Cold soup shooters, just stick it in the fridge for a while and wait until its chilled. Or both. I ate a bowl warm then had cold soup for dessert.

And to finish, you must serve with fresh lemon and if you have it, a pretty little mint plant. I love the flavor of a little fresh mint added, but not all do. So mint if you like( it really is so good) but lemon in a must!

Enjoy all the green things!

-C

serves 3-4

• 2 cup peas (fresh or frozen.. I used frozen)
• 3 packed cups fresh spinach
• a few sprigs of fresh mint (optional)
• 3 cups water
• 1 small onion
• a carrot
• 3 cloves garlic
• 1 lemon
• olive oil
• salt and pepper

Small chop onion and carrot and toss into a big heavy bottom pot with a drizzle of olive oil and salt and pepper. Stick on stove on medium heat and cook until it becomes soft and fragrant. Now mince garlic and add that it too. Stir and cook for another minute or two then add in all the spinach and a splash of water. Place o lid on pot and let until cook until spinach is all wilted. (give it a stir to get it all cooked down). Once wilted, add the peas and the water. Stir all together and let simmer for a few minutes then remove from heat. Now blend the crap out of it until silky smooth.(use your blending device of choice).

And it’s done. You can either serve right away as a hot soup or sick it in the fridge and serve cold! Just remember that you need to serve it with cracked pepper, a squeeze of fresh lemon and some chopped up fresh mint(mint it optional but so good)

Eat with a spoon or forget the spoon and slurp out a a cup like the cool kids.

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.

I am good. You good? Hopefully not super crazy and feeling stressed about holiday stuff? Don’t let it get you. It is suppose to be fun and happy so take a few minutes and just do you. No stress.

Monday was the mr’s actual birthday and we celebrated by taking a day trip out to the North East Kingdom to explore and see some nature. Got lunch, checked out a cool hardware store, blasted the heat in the car, and drank a lot of coffee. Came home and made lasagna and went to bed kind of early. I was a nice end to his birthday week. Until next time.

The rest of the week was up and down. We were suppose to go the PA to visit Dad this weekend with Meg but the plans got canceled when someone (Justin) got the flu. We ran around trying to get a bunch of stuff done, stressing out, but then once we knew we weren’t going, well we still have been running around trying to get a bunch of stuff done. Or better yet, running around yes, but also a couple of those day we spent siting around for hours (HOURS!!!!!) on hold trying to figure out our heath insurances. That was the worst. I don’t know how many times I almost threw my phone against the wall (many). All part of being an adult right? Blah. The waiting time did give me a chance to tackle the Christmas cards I have been working on for a few weeks now so that was good.

What else.. I woke up the other night to pee, tried to get out of bed but got caught in the blankets and fell, almost smashing my head against the radiator. The mr freaked, turned on the light and found me just lying there. It was a rough fall and I am still feeling it all over. On a different note, I finally got a new broom which might just be the highlight of my week. It was actually a 2 pack with a dustpan and sweeps like a champ. The old broom was so bad that I stopped using it because I swear sweeping with it just left a streak of more dirt. Yeah for new broom!

Yesterday was a blast. The first annual cookie house contraction day (now a annual tradition). I would say gingerbread house, but I used sugar cookies instead because I know the littles and it was the right thing to do. I woke up early, baked off all the pieces, gathered a ton of candy and had people bring some too, and off we went. Miley, Judah, So, Alex, Coco, and Barb, plus me, the mr, and Megan. Enough to build a village. Got everyone well fed before construction (Mac and cheese and pb and J) and got to work. Construction might not have gone as smoothly as I hopped (canned frosting doesn’t work as well as the sugar glue I made) but we figured it out. And once the houses were up, it was one big plume of sugar. Frosting and candy everywhere. There was so much sugar that I swear I was getting contact sugar high from all the littles. But the houses, they were coming out so awesome. I was truly impressed. Most of the houses stayed upright, but there were a couple the might have had a little too much candy (definitely Miley’s) and had the roof collapse. All good though because she just starting to eat it and well, yeah. After the doses of sugar the littles ran circles around the house, and then left. I stayed and spent the rest of the day scraping sugar off of every surface in the house wishing that I had bought a steam mop with that broom. (I used to have one and it broke but it was amazing and that is all I want for Christmas now)

Today the mr and I are commuted to finishing all the Christmas cards, getting them addressed, and sending them out TOMORROW. I plan on going to the gym and grocery store this morning but then hunkering down for the rest of the day, listening to Christmas music and getting them done. They need to be done. We are way late on sending them out this year. Oops.

Internet from the week.

–Santa Is Nothing but Stress for Families Who Don’t Believe in Him. I remember when I stopped believing in Santa.. sad day. And now with all the littles, some believe and some don’t. it is hard to keep their little mouths shut.

–Not everything needs to come in pill form. See the diverse ingredients in traditional Chinese apothecaries

-How freaking badass. Horse-Riding Librarians Were the Great Depression’s Bookmobiles

-Why People Wait 10 Days to Do Something That Takes 10 Minutes. I never ever procrastinate cleaning. It’s just not worth it. And I am crazy.

–How best to harness the power of garlic in your everyday cooking. So many ways to use one simple ingredient and it can turn any dish from one thing to another.

-Never!!!! I Bought My Live Christmas Tree on Amazon — Here’s How It Went.

–Google’s 10 Most Searched Foods in 2018. Keto is a big deal huh? Me, I for sure googled romaine a few times.

–Why is the night sky dark? It’s all about the stars.

-If I have kids, wooden blocks are all I will have for toys, well those and a basket of river rocks and lots and lots of art supplies. But no plastic and NOTHING that needs to be plugged into anything or needs batteries. How Melissa & Doug captured the toy market, one wooden block at a time

–It’s Time to Stop Calling Foods ‘Crack. Agreed

Pictures from the week

What a busy week.

Sunday we spent that day getting our tree which was an experience to say the least. Up in the Green Mountain National Forest, there was 2 feet of snow in places, and it ws freezing pouring rain. It was freaking miserable and I was so so so cold. It was the fastest we have ever picked a tree. We didn’t even hike in to the woods very far. We were drenched and cold (did I say that already) so it was a “ find a tree and get the F out of there before we die” type of deal. But we did it, found a snow laden tree, cut it down, dragged it out, wrapped it up in a sheet of plastic (not recommended) and got it on the car before we froze. In the end, we came home with a pretty nice, normal sized tree which we in turn cut to the cutest little tree. Short and fat and a little on the lithe side. Absolute perfection.

And the week was off. Started with a b-day party for So who turned 6 . Baked her a cake but her being so awesome helped me frost and decorate it like a professional. It was also the unofficial start of the mr’s birthday week which means all week I have had to be extra special nice, not nag too much about all the extra coffee cups lying around and to not say anything about the amount of cheese he is eating. I am doing my best but not bitching about the dirty cups has proven to be very much difficult. Ha

Beside it being the mr’s birthday week, we have been busy. I have been running into the studio a lot. Unloading a few kilns, loading them up and trying to get some of my own work done before the holidays. There has been some annoying work and apartment stuff that has had to be dealt with, tire troubles, the mr’s lingering illness. But all is good. And we have had the littles over a few extra times this week for food (always food) and snow flake making. Barb came over to eat. I baked special breakfast scones to smell the good smells and basically tried to stay sane and warm. Oh, and I have been listening to all the Christmas music because yes!

Friday night we had a birthday party for the mr, the kick off of his birthday weekend. I spent the day working then came home really fast to finish making whoopie pies (perfect party dessert). Dinner was grilled cheese and chunky veggie soup because it’s tradition and because the mr really likes to make grilled cheeses. Everyone in the house, kids running around, Christmas tree lit, music playing. We sure do know how to have a good time. And with that my house was trashed, All the dishes dirty, Coco drew all over the floor with crayons, and there was little bits of whoopie pie all over the house. It was very successful and everyone and the mr most importantly, were happy.

Yesterday instead of spending the day cleaning (because it is the mr’s birthday weekend remember. But I did get a 1/2 hour while he had to run out to vacuum up the cake ) we went for a little drive to see the giant middle finger sculpture and get out of the house. Then the littles came back over for a sleep over. Pizza, left over whoopie pies, and stringing popcorn while we watched home alone. (there is popcorn EVERYWHERE!) A perfect birthday slumber party for a 36 year old if I do say so myself. Ha ha But oy, the mess is getting dangerous. There is a serious day of cleaning going on in the near future for sure.

Today is the mr’s birthday eve. Not sure what we are doing today or tomorrow for that matter, but I do know we will have some fun. The littles are still a sleep so I am going to skip on over to the gym until someone wakes up and tells me to come back. Last night Miley and I rolled out a cinnamon bun sitiation so I am baking them off as we speak for them to eat when they do decide to wake up. Hopefully by the time I get back they will be fed and ready to do something. Or not. It all depends on how late they really stayed up (I told them they could stay up and watch Nailed It when I went to bed. I am pretty sure they were up til at least midnight, if not later) So who knows, maybe they will all still be asleep when I get back. And then, well, I’ll just start vacuuming.

Morning Update.. Just got back from gym. Littles are still asleep. Time to vacuum.

Some internet surfing from the week.

-Trying to save some money? Pretty simple place to start is to cook your own food. Simply Abundant Living – Frugal Food edition

–If you’re an average American, you’ll live to be 78.6 years old. Vermonters have a year or two more… Good to know where I stand in life I guess.

-Fucking idiot.. Trump, Noted Garbage Enthusiast, Wants Kids to Be Free to Eat More Garbage

–How to Eat Dinner in Bed Like an Absolute Champion. And with this I say HELL NO. I am 100% against food in bed. But that be me.

–Dear Internet: Goats In Sweaters Are Cuter Than Kittens In Mittens There are some pretty rad goats pictured here.

– I am in love with this SUNDERLAND QUILTED CAR COAT.

–Now if this cup was a bottomless magic cup I would be all about it. Ember Temperature Controlled Mug

–MEET GEORGES STORE.. All the pretty light fixtures and colors. So nice.

-What does grade B ketchup look and taste like? 12 weird science facts to share with your family this holiday

–Geometric Animals Come to Life in DIY Lamp Kits by OWL. I’ll take the rhino please and thanks.

Pictures from the week.

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.

I am good. You good? Hopefully not super crazy and feeling stressed about holiday stuff? Don’t let it get you. It is suppose to be fun and happy so take a few minutes and just do you. No stress.

Monday was the mr’s actual birthday and we celebrated by taking a day trip out to the North East Kingdom to explore and see some nature. Got lunch, checked out a cool hardware store, blasted the heat in the car, and drank a lot of coffee. Came home and made lasagna and went to bed kind of early. I was a nice end to his birthday week. Until next time.

The rest of the week was up and down. We were suppose to go the PA to visit Dad this weekend with Meg but the plans got canceled when someone (Justin) got the flu. We ran around trying to get a bunch of stuff done, stressing out, but then once we knew we weren’t going, well we still have been running around trying to get a bunch of stuff done. Or better yet, running around yes, but also a couple of those day we spent siting around for hours (HOURS!!!!!) on hold trying to figure out our heath insurances. That was the worst. I don’t know how many times I almost threw my phone against the wall (many). All part of being an adult right? Blah. The waiting time did give me a chance to tackle the Christmas cards I have been working on for a few weeks now so that was good.

What else.. I woke up the other night to pee, tried to get out of bed but got caught in the blankets and fell, almost smashing my head against the radiator. The mr freaked, turned on the light and found me just lying there. It was a rough fall and I am still feeling it all over. On a different note, I finally got a new broom which might just be the highlight of my week. It was actually a 2 pack with a dustpan and sweeps like a champ. The old broom was so bad that I stopped using it because I swear sweeping with it just left a streak of more dirt. Yeah for new broom!

Yesterday was a blast. The first annual cookie house contraction day (now a annual tradition). I would say gingerbread house, but I used sugar cookies instead because I know the littles and it was the right thing to do. I woke up early, baked off all the pieces, gathered a ton of candy and had people bring some too, and off we went. Miley, Judah, So, Alex, Coco, and Barb, plus me, the mr, and Megan. Enough to build a village. Got everyone well fed before construction (Mac and cheese and pb and J) and got to work. Construction might not have gone as smoothly as I hopped (canned frosting doesn’t work as well as the sugar glue I made) but we figured it out. And once the houses were up, it was one big plume of sugar. Frosting and candy everywhere. There was so much sugar that I swear I was getting contact sugar high from all the littles. But the houses, they were coming out so awesome. I was truly impressed. Most of the houses stayed upright, but there were a couple the might have had a little too much candy (definitely Miley’s) and had the roof collapse. All good though because she just starting to eat it and well, yeah. After the doses of sugar the littles ran circles around the house, and then left. I stayed and spent the rest of the day scraping sugar off of every surface in the house wishing that I had bought a steam mop with that broom. (I used to have one and it broke but it was amazing and that is all I want for Christmas now)

Today the mr and I are commuted to finishing all the Christmas cards, getting them addressed, and sending them out TOMORROW. I plan on going to the gym and grocery store this morning but then hunkering down for the rest of the day, listening to Christmas music and getting them done. They need to be done. We are way late on sending them out this year. Oops.

Internet from the week.

–Santa Is Nothing but Stress for Families Who Don’t Believe in Him. I remember when I stopped believing in Santa.. sad day. And now with all the littles, some believe and some don’t. it is hard to keep their little mouths shut.

–Not everything needs to come in pill form. See the diverse ingredients in traditional Chinese apothecaries

-How freaking badass. Horse-Riding Librarians Were the Great Depression’s Bookmobiles

-Why People Wait 10 Days to Do Something That Takes 10 Minutes. I never ever procrastinate cleaning. It’s just not worth it. And I am crazy.

–How best to harness the power of garlic in your everyday cooking. So many ways to use one simple ingredient and it can turn any dish from one thing to another.

-Never!!!! I Bought My Live Christmas Tree on Amazon — Here’s How It Went.

–Google’s 10 Most Searched Foods in 2018. Keto is a big deal huh? Me, I for sure googled romaine a few times.

–Why is the night sky dark? It’s all about the stars.

-If I have kids, wooden blocks are all I will have for toys, well those and a basket of river rocks and lots and lots of art supplies. But no plastic and NOTHING that needs to be plugged into anything or needs batteries. How Melissa & Doug captured the toy market, one wooden block at a time

–It’s Time to Stop Calling Foods ‘Crack. Agreed

Pictures from the week

I am kind of sick right now. A chest cold thing and maybe e coli from all the romaine. Plus my arm hurts a shit ton from kind of dropping a 500 pound cast iron sink on it. Oh and I spilt boiling hot water on my leg and burn the shit out of myself, and I grabbed a falling cactus which got a hand full of prickers stuck into it. Plus I am still feeling all sorts of sad about Only. I guess you could say I am not at my finest right now. But this time nest week, I am sure I will be radiant and gleeful. HAHA. (But I sure do hope so.)

The past two weeks have been a blur. Only getting sick and then having to put him down took it all right out of me. Dealing with him being so sick and then the week after him being gone…just so shitty. But there was good stuff too.. There was lots of snow that made me so so happy. Shannon had a pizza birthday party. The family did the annual pre -Thanksgiving Thanksgiving, which the mr and I only spent a short time at because we had to bring Only to the vets. There were dinners with the littles, more snow, cold weather, work stuff, broom shopping, heavy cast iron sink moving. There was stuff.

Then we did a little Thnaksgiving on actual Thanksgiving with Erin and the littles. We played board games (well, they did, I was cooking), made Christmas decorations, listened to Christmas music and danced a little. I made tofu lasagna, mac and cheese, potatoes, and bread. And of course there were veggies and fruit, but yea, starch bomb. But that is what the littles wanted. I am nothing but accommodating. Quite, low key, and everyone was happy. It was a just what I needed.

And then the day after Thanksgiving was Erins birthday so the littles came over again and we made her a cake and they slept over and we watched more Christmas movies and ate pancakes for breakfast all the while I was feeling like garbage. So after we brought them home, I kind of curled in on myself. I can’t deal with being sick.

So today the mr and I are going to keep it a low key day, probably just putz around the house, maybe hang the Christmas lights outside, read a lot, drink lots and lots of hot tea (and coffee). I don’t want to get any sicker then I am so I need to kick it. That’s the goal for the day Get un-sick!

Some stuff from the internet that I looked at that you can look at too.

-I asked the mr if he could ever do a fake tree. He hesitated but said no. (the hesitation shocked me) I could never get a fake tree, or scratch that. I must always have the main tree be real. Having extra fake trees is ok. Hking in the woods to cut our tree down is probably one of my favorite things ever. Real all the way. Real And Fake Christmas Tree Sellers Fight For American Hearts And Minds.

–Reading Fiction Makes You a Little Nicer. With all the reading I do, should I be nicer. Ha

-We must ACT NOW! It isn’t a freaking joke. Shit is already hitting the fan. Climate impacts grow, and U.S. must act, says new report

–Sweet Potatoes: It’s A Thin Line Between Love And Hate. Sweet potatoes are amazing. I can’t understand how some people hate them. They just haven’t had it roasted with cumin and chili powder or covered in tahini.

-Can Anyone Save PBR? The beer that conquered Brooklyn is on the brink of extinction. I know a lot of people who will be so sad if PBR goes away. (the mr for sure)

–Why Does It Seem Like Everyone Is Getting Sick from Salad? Another reason to eat as local as you can. (although more then half my food is local but I am still convinced I got E coli form the romaine… I need my own farm to grow ALL my own food!)

-Holiday crafting is the best. I am working on something like this.

–Breathing Through the Nose May Offer Unique Brain Benefits. To smell all the smells.

-I am really feeling these shoes…but I will never buy them because I don’t buy shoes. But someone needs to get a pair.

-Oh, The Places You’ll Go: Toilet Signs Try To Help

Pictures from the past two weeks. There are not a lot because I pretty much didn’t take any pictures for a week.

The thing with having an abundance of squash in the house, and having the abundance keep growing (we get a lot of squashes at farm share) is that I need to cook just about every meal with said abundance, which I am totally on happy to do. I welcome all the squash. I am excited about all the squash. I could eat al the squash all day, everyday. And I do. But that is me. The mr and the others the I sometimes cook for, they are not as squash crazy as me and get sick of plain old roasted squash so I am trying to change it up and make new and interesting things out of the squash so no one gets bored with it.

Yes, I know stuffing an acorn squash is hardly a new idea, but this squash is not stuffed with the usual rice and stuff, it stuffed with lots of black beans and cumin and chili powder spiced cauliflower (and a few other things). The combination of all the flavors with the acorn squash really hit all the right spots for a tasty, not boring squash meal. It is a brilliant combination of flavors that even the not so keen on squash person will love.

That is my opinion of course but it will be your opinion too after you make and eat these. We will brilliant together.

To the stuffed squash.

The stuff. An acorn squash, some cauliflower, cooked black beans, an onion, and a few kale leaves. Also need some cumin, chili powder, salt and pepper. salsa, and olive oil.

Start by cutting the squash in half and scooping out all the seeds.

Place the squash open side down on a baking sheet or in a skillet lightly oiled and then stick into a hot oven to roast.

After the squash goes in, dice up the onion and cauliflower into small little pieces.

Place the chopped stuff onto a baking sheet. Drizzle with olive oil and toss with the cumin, chili powder, salt, and pepper. Get that into the oven too.

Roasted, and ready. Stop, do not eat it all, but you might want too, it is so freaking good.

And once this guy in fork tender, its ready as well.

Scoop out a bit of the cooked squash from each side making the well bigger. More room to stuff.

Get everything together. Chop the kale, grab a bowl.

The black beans, salsa, scooped out cooked squash go into bowl. Add in the roasted cauliflower and onion and the chopped kale and mix.

Now stuff each side. Get as much in as you can, mound it as high as you can and place back into oven to bake for a little bit longer.

Cooked and slightly crispy in all the right ways.

These stuffed suckers are everything we all wanted and didn’t know we needed. Fantastic, and all the more when serves with extra salsa, sliced avocado, and a wedge of lime.

Go get at it.

Bye!

-C

Makes 2 stuffed halves. This recipe is very easy to fiddle with and can easily be double or tripled.

• 1 medium sized acorn squash

• 1 1/2 cups cooked black beans

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

• a small onion

• a few kale leaves

• 1/4 cup thick and chunky salsa

• 2 teaspoons cumin

• 1 teaspoon chili pepper

• salt and pepper

• olive oil

• Avocado, lime, extra salsa (optional)

Preheat oven to 400

Slice acorn squash in half and scoop out all the seeds. (seeds can be roasted). Place both halves cut side down on a lightly oiled baking sheet or oven safe skillet and place in oven to roast for about 30-35 minutes or until the squash is fork tender.

Once squash is in oven, dice the onion and cauliflower into small pieces and place on a baking sheet. Drizzle with olive oil and toss together with the cumin, chili powder, salt, and pepper. Place into oven along with the squash. Roast for 15-20 minutes or until the cauliflower is lightly browned and tender.

When the cauliflower is roasted and squash is cooked, get all the rest of the ingredients ready. Dice up the kale . Take each side of squash and scoop out about an inch more of cooked squash, leaving a good sized well. Place cooked squash into a bowl and kind of mash it up. Add in the beans, the salsa, the kale, and the roasted cauliflower and onions. Season with salt and pepper and mix it all up. Take filling and fill the squashes, stuffing as much as you can in and mounding it on top. Place the halves back onto baking sheet or skillet and place back into oven for 10-15 minutes until nice and browned and slightly crispy on top. Pull from oven and serve. Although not necessary, extra salsa, avocado, a lime are much appreciated.

Are you so excited that it is spring? I know I am.  But I am also realistic and know that even though it is “officially” spring, it is not going feel like spring here for a little while. There are still a few more weeks of potential snow storms and cold weather and then there is mud season before we really get to spring and things growing and green.  And plus there are still plenty of roots to finish up before we get into all the fresh spring veggies. You can’t plant broccoli and pea into frozen snow covered soil. 

I love me some root veggies, they are some of my favorite, although like every year around this time I am starting to tire of them. But what are you going to do? Stop complaining and stuff them into a spring roll with some lighter veggies and enjoy while you can because once the roots are gone, they are gone (until the fall).  

These spring rolls are good, I mean really really good. The combination of the roasted roots with a fresh tangy mixture of crispy crunchy veggies and fresh ginger and soy and they are just really good. When I made these, it was still vey cold outside so I even went an extra step and baked the rolls to give them a little crispiness to the wrapper  because crispy warm food is kind of nice when its cold out. Because it is still cold out. 

Happy Spring!!!

The stuff. For roots we are using beet, celeriac, parsnip, and carrot. Then we need onion, kale, cabbage, garlic, fresh ginger and rice spring roll wrapper. Also some sesame seeds, soy or tamari, apple cider vinegar, and a little oil or avocado oil. 

First thing to do is get the roots roasting. Cut the roots into !/4 inch thick disks  and place right onto a lightly oiled baking sheet then stick into the oven to roast until browned and tender. 

As soon as the roots are in the oven, chop the kale nice and small. Thinly slice the onion and the cabbage and mince and grate the ginger and garlic. Cute the carrot into very thin matchsticks. 

Toss it all into a bowl and mix with the soy and the vinegar… (this mixture is so very very good.. might just be a salad here soon) 

Don’t be gentle, toss with your hands. You can lick then after too. 

Roasted and cooled roots get a nice matchstick chop so they fit into the rolls. 

About time for assembly time. Damp wrapper with a pile of the  cabbage, kale, carrot, onion mixture and a few pieces of each of the roots topped with a sprinkle of sesame.  Oh so pretty all waiting to be wrapped up. 

Fold sides over, fold bottom up, and roll nice and tight. Easy peasy. 

Place the rolls on a lightly oiled baking sheet. Lightly brush each roll with a little oil as well and stick them into the oven. After 10 minutes, flip them over was bake for 8 or so minutes more until both sides are lightly crisp.

And the they be done. Eat right away and serve with extra soy sauce. 

See, we are still happy to eat our roots. And spring veggies will be here before you know it. 

-C

make 6-8 spring rolls

• 1 beet
• 1 parsnip
• a small bulb of celeriac (celery root)
• 1 carrot
• 1/4 head of cabbage
• 1 small red onion
• 2-3 kale leaves
• 1 tablespoon soy or tamari 
• 1 tablespoon fresh grated ginger
• 2 cloves garlic
•  2 tablespoons apple cider vinegar
• tablespoon oil
• about 2tablespoons sesame seeds
• 6-8 rice spring roll wrappers 

Preheat oven to 400.

Slice the parsnip, celery root, and beet into 1/4 inch thick  disks and place on a lightly oiled baking sheet. Bake for 15 minutes, flip, then bake for 10 or so more minutes  or until the veggies are browned and tender.

When the roots are in the oven, thinly slice the cabbage and  onion and toss into a bowl. Chop the kale into small pieces and thinly slice the carrot into matchsticks about 2-3 inches long. Place it all into the  bowl with the grated ginger, minced garlic, vinegar and soy sauce. Toss it all around and let it sit while the other veggies are roasting.

Once the roots have cooked, remove form oven and let cool. Keep oven on. When they are cool enough to handle,  slice the disks into matchsticks 2-3 inches long.

Time to assemble. Grab all the veggies

Take a shallow dish that can hold a little water and is big enough for a wrapper to fit and add warm water to it.

Keep your baking sheet from the veggies close and lightly oil it again.

Place a wrapper in warm water then place on a wet surface. (keep surface slightly wet or the wrapper will stick)  Add a good pinch or so or the cabbage/kale/carrot veggie mix into the center of the wrapper then add a few of each of the matchstick roots on top. Sprinkle with sesame seeds and then roll. Once rolled, place on baking sheet. 

When all the rolls are made, lightly brush the tops with oil and  place into the oven and bake foe 10-15 minutes, flipping half way through

Remove from oven when each slide is lightly crispy and serve right away, preferably with more soy sauce to dip in. 

Ah winter. Warm and sunny one day, then bam, snow and wind and bitter bitter cold. Why you got to be so fickle winter? 

I shoveled quite a bit this week. We didn’t get as much snow as some, but.we got enough to keep me busy.. The world is now heavy with fluffy (although it’s pretty heavy now) white. With all the snow we were able to go for a nice long winter hike AND we went snow showing which was fantastic and beautiful and was a great little end of winter treat. Now my hope is that we were going to finish up winter with this last hurrah this week  (another storm is a’comin). One more week is fine, I can handle one more week of really cold and snow and ice  because it will all of a sudden be spring. Then we can finally put the boots away and I can uncover my bike that I prematurely brought out into the world and is now a bike icicle (a bicycle.. haha)  I can make it one more week, I think I kind of have too.

Besides the snow the rest of the week stuff went mostly well. As always there was work, littles, and a grocery cart full of cabbage,  although I did break my freaking camera. I first I thought I just smashed the lense but there is definitely something broken it the body. How it happened? I got the strap caught on a handle while I was taking pictures and it kind of tugged/yanked out of my hand and smashed into the wheel of the kitchen island. So son of a bitch I have to get a new camera. But hey we got new tooth brushes and we all know that new tooth brush day is always a fine day.

Friday night we went out on the town and hit up the opening night of Mileys play Mary Poppins. First off, Miley was awesome and did a fantastic job. Secondly, holy crap was that torture. I totally and completely understand that the play was more for the kids, and like the mr said, we were there to watch the kids learn and have fun, but 3 hours of sitting in plastic chairs with grumpy littles and not being able to even hear a word the kids were sayings… It was rough and it kind of kicked my ass. Yes, an elementary school play kicked my ass. But jeez, 3 hours…I guess I am not one for the theater. 

It’s Sunday and I am feeling fine. The house is clean, I washed my hair last night so I don’t have to do it today, and I have a good book to keep me reading throughout the day. I am contepletaing weather or not to play around in the kitchen and maybe start making some bagels?… If not today, this week for sure. I might just settle for a  good long walk, coffee, and reading all day long. That would make me pleased as punch. Hopefully your day will make you pleased as ouch too. 

Internet reading from the week.

–The Science of How Your Diet Affects Your Mental Health. Of course it does and in so many many ways. 

–I heard on tv or something that the Unicorn is Scotlands national animal. I didn’t believe it but it’s true. Why is the Unicorn Scotland’s national animal?

-Tennessee ‘Natural’ Burial Ground Will Offer A Simpler Farewell — Casket Optional. Talking about what’s good after death isn’t always fun, but you know, it’s gonna happen some day. This place sounds just about right although I  don’t want to be buried in Tennessee, I want my own VT natural burial ground. 

-This is my kind of tiny house.

-I am partial to the dumpsters. Haha. But really, kinda of into this. In Britain’s Playgrounds, ‘Bringing in Risk’ to Build Resilience

 -I watched Even Stevens when I was in middle school and had a little crush on Shia LaBeouf. This biopic should be interesting. to say the least..Shia LaBeouf’s Hollywood Comeback Begins with a Movie About Shia Labeouf

–Miniature Faux Fur Landscapes

-Do you hate it our love it? I very much love it.  We Know (Some) People Hate Cilantro, but Why?

-I played (and won) a shit ton of Jenga in college. Meet Leslie Scott: The Woman Who Invented Jenga

–IKEA Made the “Fast Food of the Future” and It Includes Vegan Hotdogs Crickets and carrots and green buns for the win.

Pictures from the week. 

What time is it really? Do you play that game when it’s Daylight Savings? For the past week I have been walking around saying it’s 4, but it really it’s going to be 5 in a few days. So yeah, a little confusing because I can do that to things. But these year I have been proactive about the change and going to bed a little earlier ever night  (we spent an evening laying in bed, cause we couldn’t fall asleep so early, looking up obscure meanings of words and things about birds. Did you know that a bunch of flamingos is called a flamboyance? Sometimes I hate the internet, but sometime, sometimes it is full of magic.) and waking up a little earlier (me, not the mr) And even better, we officially lost our hour yesterday, like I set the clocks forward when I woke up(the mr was confused all day but mostly went along with it). I wanted to get it out of the way so that today can be normal and I can stop thinking about the clock. Look at me, I am so smart, or maybe just really weird, but whateva, I am one (hour) up on everyone. 

The week had been pretty full and fun.. There was and has been lots of snow falling and melting and falling again. I have loved it all because warm snow days are like the best. On one of those nice days we took the littles and Barb and climbed a little mountain. (You know when you walk to the top of a mountain and see a snow penis? No,well its pretty freaking fantastic, especially when you have two littles with you. There was no shortage of wiener jokes for the rest of the day) The mr made Coco a sweet ass toddler bed and now he is sleeping in his own bed like a toddler boss. We found the last remaining light fixture needed for the bathroom and put that it, and now the house is completely done, except for wanting to start all over again. (we need to find a new shitty house to fix).  I got a bunch of chores done, cleaned a bunch more, and every day getting a little more pumped about spring and outside and all the things I need to do outside once the ground thaws. I can’t wait to play in the dirt!.

Then a couple days ago the mr took me on a driving adventure that ended up at an outdoor church in the middle of nowhere to pick up some free church pews. And to see all the geese flying home. But church pews, yeah that was interesting. I didn’t really want them, but the mr was all about them and has some ideas for them. (cutting in half and sanding)  SO we loaded up the truck and drove an hour with large cross incrusted pews sticking out of the. truck bed. (The things we end up doing.) As for the pews, they are cool, but I really don’t think I need a church pew in the house, way to clunky and it just doesn’t seem right. 

As I said before, we lost our hour yesterday so the day was a little wonky. Ate lunch at 1 but dinner at 5 but it was really 12 and really 6 but went to bed at 8 and his clock said 4 but mine said 5,  but who’s 5 were we talking about. Yeah, it was confusing but we got through it, mostly because we didn’t have anything time sensitive going on. During the day the mr and I each ended up with a little. The boys went and did some wood shop stuff and us loadies stayed here and went over her play lines and  baked cookies. Or I baked cookies and the girl watched baking shows and ate cookie dough. And then I washed my hair, ate dinner and went to bed. 

So today.. my brain is good but my body is still adjusting to time so I already know that I am going to need a nap today, hell, I might even just go back to bed for a little while (no, I probably won’t) Then I am going to strip the sheets and blanket and I am going to make the bed with the spring sheets and blankets because time change means it is basically spring which means I should probably get out my shorts and mud boots and get on it. But that is all after the nap, and the million cups of coffee I will be drinking today. But spring guys!!!! 

Interesting internet that interested me. 

-Are you a fan or do you hate the time changing? One Hundred Years Later, the Madness of Daylight Saving Time Endures

–For a Brief, Brief Moment Ketchup Was Green. I just had a conversation with the littles about the colored ketchup.. they didn’t believe me. 

–We are getting closer and starting to prepare… are you?  Companion Vegetable and Herb Planting in Raised Rows

–The Joyful Dancing Boys of Instagram. Amazing. These little dudes remind me of my nephew Jackson when he was a little… The kids could dance like no other..and then cry whe he messed up. SO cute. 

-I always wondered why the hell you can’t recycle the cartons and try to avoid them as much as possible. I hate not being able to recycle, it makes me mad.  In The Recycling World, Why Are Some Cartons Such A Problem?

-LEGO Goes Green With Sustainable Bricks Made From Sugar. So can you eat them?

-I could see us needing this pretty soon because living in a van…. This Solar Energy System Is Perfect For #VanLife

-How cool would it be to see wild flamingos, they are so pretty. Florida’s Long-Lost Wild Flamingos Were Hiding In Plain Sight

-More fantastic terms for groups or flock of birds. 

 –These shoes... I really want these shoes. 

And pictures from the week. 

Another week come and gone. The month of February is already flying by and I would be lying if I said I cared, because I kind of don’t. It’s not that I am not appreciative of every day and all that good stuff, but I am, and more so everyone around me, are in the midst of some serious winter crazy. It happens, and I accept it, but I just want to open all windows, stop having to wear all the layers, sleep under a tree, and get away from all the people. I could do all that now, but then I would be really cold , so I wait, and I deal with all the crazy. At least I like winter weather and have been able to escape outside when I need to. But I think that hardest part for me right now it food. I miss freshy fresh food. This is probably my slimmest month for food, which is basically all roots.  I have gone through pretty much all of my back stock of frozen and canned stuff from last summer. I have already gone through all my farm share which  is basically all roots and hasn’t had much for greens lately and probably won’t for another few weeks. I am starting to really crave the fresh stuff, more greens, beans, tomatoes, eggplants, you know, the spring and summer stuff. Yeah sure I can go buy that food at the grocery store, but it is all  out of season and would probably taste like shit so I will settle for bitching a little here and wait for the good stuff to be more in season. That is the natural thing to do. 

Enough of the bitching because it really hasn’t been a bad week.  The mr and I went for a little hike in the woods which was just so very very nice. Did a bit of babysitting of just the baby. (he is obsessed with his Woody and Jessie calls.. so dang cute) We hung out with the bigger littles and talked lofted bed building, and my mom and Barb came over to eat the cutest little heart jam hand pies. The mr got his new mud hawk which he now carries around the house everywhere with him and has also been bringing home more and more tools to add to the collection on the back porch (aka, the wooden spoon carving work shop)  He is now officially obsessed. 

The Olympics started and I have sound myself on more then one occasion watching the people do the craziest of things.(are you watching?) I never used to really care but I don’t know, I found myself a little more interested this year, especially in the figure skating. Those athletes are beasts. How the heck they do what they do  it is beyond me. I guess that is why we watch them right? 

I was talking last week about how I wanted to start painting everything. Well I haven’t painted everything, but I did paint the kids rooms cave a really dark blue. I am really excited to finish painting all the stars and set the room up more for the kids and also so that the mr and I can use it a bit too.  House projects.. I am trying to not get myself to deep into anything right now, at least until I can open the windows to air out the fumes. (paint fumes are not joke) 

I am not are whats going on today. The mr is running around, doing some  landlord stuff, some moving , some shaking. (That guy, I tell you, he is always doing something for someone else. He really is a gem of a person.) Me, I might lend a hand too, but I really just want to keep on painting the room, do laundry, take a walk into the woods, and nap. Or drink all the coffee in the world, embrace the crazy stirring inside of me, and see where I end up. Maybe I’ll go take a crack at some figurer skating.. hahaha. I don’t not need to spend the day in the hospital. 

A few internet links from the week.

-If you are watching the Olympics ice skaters and have no idea how it is possible and what the hell is going on.  Figure skating jumps, explained

-These are some cray cray potties. Japanese-Designed Public Restrooms in the Shape of Fish, Crabs, Tree Stumps

-Everyone pees in the shower. If you say you don’t, I don’t believe you. Is it OK to Pee in the Shower?

–Space X sent a cute red Tesla Roadster into space. Here’s what’ll probably happen to it. Car accidents happen, even in space. 

North Korea’s Cheer Squad. Whoa ladies, whoa.

–Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline. I eat more greens in a week then the average person does in a year. I will never loss my mind!!!!

-I am not a barque of roses type of girl, but I know that a lot of people are. But do you ever wonder Why Do We Give Roses On Valentine’s Day?

–Why Your Brain Clings To False Beliefs (Even When It Knows Better) 

–Sorry, I’m a Mammal: A History of Women & Body Hair // RAZOR BURN: A Brief History of How We Got Tricked Into Shaving. Lucky me, I was not tricked although it does piss some people off.

–FABRIC IN THE WIND. Something about billowing fabrics makes things slow down and gives me some feelings. 

Pictures from the week

I woke up this morning with a very vvid recollection of the dream I was having. In it I was the inventor of a thing called The Fire Stick, which essentially was a fishing pole with fire on the end that you stick in water( know, it makes no sense ) and it somehow propels you around. In the dream, I was using my Fire Stick to cruise down a river on a makeshift raft because I was fleeing something and I needed to leave by water.  Thats it, but I know in my dream I was damn proud of my Fire Stick. Dream me is very strange and scares me a little. 

The mr and I have no big projects going on right now so he is doing a bunch of side work and I am doing little things around the house plus trying to get through the taxes (I am procarsinationg so hard) I am getting a touch of cabin/spring cleaning fever and am starting to think about running away or  repainting all the walls… which is crazy because  it hasn’t been more then a year since I last painted. So I guess that leaves running away. Ha.  What I really need to do is build a shit ton of shelves and reorganize the closets, but that takes measuring and buying wood and power tools and the mr so it will have to wait. ( I have to sweet talk him into having a shelf making day with me.. I would do it alone, but it will be much easier and nicer if he helps) And the running away part, well we are working on that part too. 

Other then my crazy, the week has been pretty good. The mr got me another new power tool (I am returning the scroll saw in favor of band saw) The back porch has unofficially turned into a wood carving studio. And not just for me, the mr is really into wood carving right now too. We even braved negative temperatures to walk around on the beach to find cool pieces of drift wood to make spoons out of. (he gets pretty jazzed about stuff and there is not stopping him) Before that freezing  cold returned there was a day where we were able to walk the wold without jackets and that was the day we took Shannon out for a walk. That lady just got a new hip and already she is walking better then I can. Maybe I will get myself a new hip too. Or new knees. I could be unstoppable. 

 Qui came over for a vegan banana bread baking how to, which got me thinking that  I should start teaching vegan baking.  Then Barb came over for chili and a dance party party, and  then we had the little over for a sleep over and all around house trashing. I don’t know how they do it, but those littles  make the biggest mess out of nothing. And they are sticky and gross and even surface needs to be wipes after they leave. 

We did treat ourselves to a little culture and went to the Shelburne Museum to check out the Sweet Tooth art exhibit. It was cool, but not exactly what I was expecting.  It was only a small room with a handful of pieces and I wanted more, and bigger and more, like the giant ring pops. Those were cool. I want a room full of giant candy, but no candy wrappers. The wrappers freak me out. But the next exhibit I am really interested in seeing too. It’s a puppet exhibit and that’s got be be some kind of fantastic. 

Are you super bowling today? Yesterday the mr and I ran into the grocery store and it was packed with people, with shopping carts all full of chips and beer and garbage food. It was kind of crazy. We figured it was all for the football game. Then we started to blame everything that was annoying on the football game. It’s nice to have a reason for it all.  This football game day thing always makes me feel like it is a holiday that I am not celebrating and I am ok with that.

So no football here today, just keeping it easy, maybe getting out into some woods at some point then maybe some reading or Netflixing some Grace and Franky.  Keeping it low on this non holiday day. People be crazy and I want to stay away from them. Plus I have the Fire Stick to think about. Haha.

Stuff from the internet that I read this week. 

–The ‘IKEA Effect’ — And Getting Kids To Eat Their Veggies. Eat what you make and be proud of it, veggies and all. 

-Things we should all know. Why Dogs Have Floppy Ears: An Animated Tale

–It’s Reportedly Becoming ‘Normal’ to See Whole Foods Employees Cry at Work. I think I cried a little when I worked at Heathy Living. 

-I have had a conversation with the littles  about what shape carrot tastes better (when they are cut into chips) Does Chopping Change Your Vegetables? 

-Interesting planned, one that I think humans should leave alone. It’s enough to destroy one plant, lets stay away from the others.  Pictures of Mars

–The Many Questions We Have About These Cookbook Covers. When I saw this, all I could think was douche bags. If anyone came up behind me while I was chopping anything, well there might be a unintentional stabbing. 

-I don’t know if I ever will do this, but I really like the idea. HOW TO MAKE A LARGE SCALE (PATCHWORK) DIY RUG

-This is no Why Procrastination is Good for You

–What to Do When You Worry Yourself Awake.  Do your worrying during the day. 

–Axe-Throwing Bars: Why Mixing Weapons And Beer Is Surprisingly Good Business. But is it? Got to keep the hipsters happy. I guess it is kind of like really big darts, which I could totally get behind, but there is some real potential for some crazy shit to happen. 

Pictures from the week. 

Two days ago,  I was doing my least favoritie thing on my computer (bills) when the computer started to act a little funny and throwing me off the internet and just vein stupid. So what did I do? Well, like every other electronic that I have ever had issues with, I just turned it off and restarted the thing. When I turned it back on, already in a bad mood (stupid bills), I was greeted to a blank blue background where one lived a really cute picture of the mr and the pup. “Weird” was the thought that passed through my mind but didn’t think to much about it, just that I needed a new photo. So I went to my iPhoto library to pick out a new picture and what did I find? NOTHING! Not a single f*king picture. My entire photo library from the past 5 months…GONE!! Yup. I totally freaked out. I have no clue what happened. I searched and looked up all sorts of things, but found no help. I even brought the computer to my sisters, who told me that I should have no problem getting the stuff back, I just need to  time machine you computer. But guess what, that little nifty function was turned off on my commuter. WHAT THE F!(I have sense turned it on) Long story shot.. the picture, they be gone.. and I am not willing to fork over hundreds of dollars to see if someone in a fancy blue shirt  might be able to get them back. 

Just going to take it as a lesson learned to BACK UP YOUR COMPUTER!!!!!!  

Agh. So that happened, but so did this soup. These pictures are  the last pictures that I had on my camera sim card that I accidentally  didn’t remove the last time I loaded up my pictures. After the afternoon and evening of franticly trying to restore my pictures, it was nice little surprise to find one thing left.  I think it was meant to be, to have to share this soup with the world cause this soup be banging!  Made all creamy and nice with one of my favorite veggies,  celeriac and broccoli , and a touch of cheeeniess from a little nutritional yeast. A spin on the classic cream of broccoli. A soup so good I ate 3 bowls in one sitting (ok, so they were small bowls, but still) And the last of the photos from before that day that I will recur to now as “Stupid Fucking Computer Day, or SFCD” 

Anyway, a fantastic soup, a shitty day. But you know what? It could have been a lot worse. I could have totally destroyed everything on my computer or even broke the thing. Sure, I lost a bunch of pictures, but I am ok with it now. I am just taking it like I have a clean slate.  And now I am going to be way better about backing shit up.  I will think about it everytime I make soup. Maybe it will be my new thing, back computer up  while I make soup.

The stuff. A big head of broccoli, with a big stalk, some super knobby celeriac, an onion and a couple carrots. Also gonna need a lemon, some garlic and garlic powder, nutritional yeast, salt and pepper and a little olive oil. 

Start by dicing up the carrot, onion, and the garlic and toss it into a large heavy bottom bot with a drizzle of olive oil. Stick that pot on the stove on medium heat and let those veggies get a kick start in cooking. And now is a good time to dice up the celeriac (I do not peel it, but you can if you want)  and cut the broccoli florets off of the stalk and dice up the stalk.

Dump the stalk and celeratic into the pot as week, giving it a sprinkle of salt and a splash of water. LEt everything cook for a fe wore minutes, or until the stuff starts to brown and the water is evaporated.

Now pouter in water.. enough to full submerge the veggie goodness. SPrinlle the whole pot with a bit more salt and pepper and add in the garlic pepper. Bring the pot to a boil, then turn heat down to low, stick a litd on it, and list simmer for about 20-25 minutes.

And the veggies are all super nice and tender 

Now grab your hand blender… and do what needs to be done. Turn the burner off and  blend until smooth and creamy. If you need to, add in more water, as much as you like. The more water, the thinner your soup.( IF you add to much, just simmer soup longer and let it cook out) Now chop chop chop the broccoli florets into little pieces and dump them into the creamy goodess. Turn the burner back on to medium heat.

Add in the nutritional yeast and the zest of the lemon and and any more salt sand pepper that you like, give it a good stir, and let cook for a few more minutes or unit the little pieces of broccoli are nice and tender. 

And right when you are ready to serve, add in the juice of the lemon.. or just serve each bowl with a wedge. Garnish with pretty green chopped up broccoli if you like.. some cracked pepper or whatever. 

And don’t forget a spoon !

Souping.. that what I do.

Now go back up your computer!

Have a great day!

-C

Makes enough for 4-5 people

• 2 celeriac bulbs (softball-ish sized)
• 1 large head of broccoli with a big stalk
• 1 large yellow onion
• 2 carrots
• 4-5 cloves of garlic
• 2 teaspoons garlic powder (optional..I like a lot of garlic)
• 1/4 cup nutritional yeast
• 1 lemon… zest and juice
• olive oil
• salt and pepper to taste
• 4-5 cups water

Grab yourself a big heavy bottom pot and drizzle it with a little olive oil. Chop up the carrot, onion and garlic and toss that stuff  into the pot.  Give it a stir and let cook for a few minutes on medium heat.. Meanwhile, chop up the celeriac into small chiunks and  chop the florets from the broccoli, set floteets aside ,and dice up the remaining parts and stalk of the broccoli.  Toss the chopped broccoli stalk and the chop celeriac into the pot with the onions and carrots , give the pot a big splash of water, a sprinkle of salt and give it a good stir. Let the veggies cook for a few more minutes or until the water has completely evaporated. 

Now add in  water.. enough to fully submerge all the veggies. Add in a little more salt, pepper and the garlic powder, give it all a good stir, bring to a boil, then reduce heart to medium low and cover the pot with a lid. Let veggies simmer for about 20- 25 minutes or until the veggie are nice and tender. 

Turn heat off and grab the emulsifying blender and blend until smooth (can use a normal blender) Once smooth, chop  the broccoli florets into little pieces and add to the pot , along with the nutritional yeast, the zest of the lemon,  and any more salt and pepper that you would like.  Turn heat back on to medium low and continue to cook until the little piece of broccoli are tender.Once ready to serve, add in the juice of the lemon.

Serve in bowls, sprinkle with broccoli bits, pepper or whatever, and eat you heart out. (I ate 3 bowls in one sitting)

I think of myself as a problem solver. I see a problem and I look for a solution. And not to sound like a broken record, but the problem that I am having now is that it is winter here in Vermont, but you wouldn’t know it cause it’s 50 degrees and there is no f-ing snow. Yes, this is a problem for me. I don’t think its just me, everything around here is acting weird.  My plants are not going into winter mode and are starting to droop and be sad. My fall allergies are coming back, plants are starting to bud again, Washer is shedding like crazy, and my snowshoes have not left the barn. It’s just weird and it makes me sad.Vermont is suppose to be cold ans snowy right now. Sure, there are people that might like this wonky weather, think they are getting a little extra treat, but not me. NOT ME!  So this is the problem. And the solution that I have come up with, short of moving, is to cover all the windows with wax paper snowflakes.

See. Problem solver.

We have been spending a good amount of time over at the new house working away so this is where I decided to plaster my flakes. In between cleaning up pieces of broken wall and moving 500 lb bags of trash out of the house, I sat down at the little table, plugged in the Christmas lights, turned on some Christmas music, and totally zoned out. Sipping coffee and sniping away..it felt so right. And the results were quite good if I do say so myself. A window full of flakes that made me smile. Maybe the snow gods will see my effort and grace us with a huge ass storm. Wouldn’t that be so lovely!

All you need to make some flakes is

• wax paper (mine is slightly tan because it’s not bleached)
• scissors
• tape

Optional things

• glitter/glue
• paint/brush
• Christmas music
• A hot beverage such as coffee or cocoa

Note. Why wax, well wax paper is really thin and makes cutting through all the folds easy. It also lets light shine through rather nicely and best part, the wax keeps the paper from getting soggy and gross from window condensation. But if you want, use paper. I don’t mind.

This is how learned to make a snowflake… Start with a square piece of wax paper (any size you like) and fold it in half on the diagonal. Then fold that in half at the point.  And fold old again at the point. One more time after that. (from start to finish, 4 folds) You end up with a little dart like triangle with a little extra point at the top. Cut that extra bit off.

And snip away.. It can be thought-out or random (I like random snips)  Just make sure that you don’t cut off all the folded paper parts cause that is what is holding it together.

Now for the most exciting part. Open (very gently) and see your snowflake creation.

Note. This is important to remember.. No snowflake is the same, and no snowflake is ugly.

Now tape the flake to where ever it should land (the window)

Stand back and enjoy all of the snow you can handle. I have gotten to one window, just 10 more to go!

This one is my favorite.

Happy weekend full of snow!

-C

The mr was being awesome and spent the afternoon in the pantry adding a few finishing touches I requested ( more shelves and more supports) There really isn’t enough room in there for the both of us and the air compressor, but I needed to be close by to tell him what to do (in a non annoying way) so I figured the best way I could help was to be in the kitchen and make cookies. That’s helpful right? Answer is yes, cookies are always helpful. 

It’s been a while since I made cookies and I am pretty sure that these were the first cookies that I have made in this kitchen which seems crazy and I should go on a cookie making binge. I finally moved all of my food and baking stuff over from the loft so now I can bake on a whim. Cookies, cakes, bread… whatever I want whenever I want.  It is so nice having my baking things all around me. I feels like home.

And I think from now on whenever we have a house project that I am not to interested in doing (like we need to empty and clean out he basement) I will just make cookies instead. I’ll be like “Oh, I could help with that or….I can make you favorite cookies” (with a wink, wink and a kissy face)  We will see if that floats with the mr. I’ll let you know.

The stuff. Coconut flour, regular flour, and a little bit of salt. Sugar, coconut oil, ground chia seeds with water and a lime.

Zest the limeand mix into the flour.  Add the juice to the chia seeds.

Mix together the chia seeds, sugar and melted coconut oil until evenly combined

Then dump dry into wet and mix until it turns into dough.

Take any liberties in shape you want here. I rolled some into balls and some I made into hearts. These cookies don’t spread so pretty much any shape you make it’s going to stay that way. Just make sure to smoosh the doughwith you hand or a fork to an even 1/2 inch so it bakes evenly.

Once the baking sheet is full, stick it in the preheated oven.

12-15 minutes laterthe kitchen smells all nice and the cookies are golden and ready. Stick them on a rack to cool.

Oh but wait, why not add some chocolate drizzle.  Easy easy. Justmelt some chocolate chips with a bit of coconut oil.

And drizzle it all like yeah

Sweet coconut lime goodness. My pantry is all done and the mr got some love cookies. All in a days work.

bye!

-C

makes about 12-15 cookies

• 1/2 cup flour
• 1/2 cup coconut flour
• 1/2 cup sugar
• 1/2 cup coconut oil (melted and cooled)
• 1 lime (juice and zest)
• 1/2 teaspoon salt
• 2 tablespoons plus 4 tablespoons water
• 1/4 cup chocolate chips and teaspoon coconut oil for drizzling (optional)

Preheat oven to 350

In a medium bowl, whisk the flours, the salt and the zest of the lime. After zesting lime, juice it and mix2 tablespoons of the juice into the chia seeds along with the water. In a separate larger bowl, mix together the sugar and coconut oil until combined then mix in the chia seeds. Dump the dry mixture into the wet and mix until combined and dough has formed.

Roll cookie dough into balls the size of walnuts. Place on cookie sheet and about 1/2 inch smoosh flat with either your hand or a fork. If you want, shape the dough into a shape (like a heart) just make sure to flatten it so it bakes evenly. The cookies don’t spread so you can place then really close together on the cookie sheet. Place i oven and bake for about 13-15 minutes or until the bottoms of the cookies are a nice deep golden brown. Place cookies on a wire rack to cool. Now they don’t need it, but I was told the chocolate drizzle was awesome…

Place chocolate chips and coconut oil in a microwave safe bowl and place in microwave at 30 second intervals until the chocolate and oil can be mixed together into a drizzable consistency. Now take that and drizzle all over tops of cookies.

Eat. Store uneaten cookies in airtight container

AAAaahhh!!! It Worked !!. My wax paper snowflakes to the gods sent us some real, bona-fied snow.. like 2 whole freaking inches. I was so excited when saw it at 430 am this morning that I even woke up the mr to make hii come look..(“Oh, cool.. now let me sleep!”) I finally feel like the black whole inside of me has been filled, and it’s filled with fluffy white snow. Aah. I feel normal again.  ( I will not think about the fact that it still suppose to be in the upper 50’s on Christmas)

On that note, oh shit yes. It is indeed Christmas in 5 freaking days. How did that happen, I can not tell you, but what it more crazy is that this year is almost over.  I can’t wrap my head around. I guess we have been so busy with the house and other life stuff that the these last few months have just kind of flown on by, but I guess that is how it is for everyone.  But one day at a time folks. So today let’s all take some time to meditate and relax and enjoy the simple little things, like a fresh cup of coffee or being the first one to walk on freshly fallen snow, or napping. Coffee naps. Walking through the snow with coffee and coming home to take a nap. Simple.

And on another fantastical l note. the mr and I… We bought plan tickets to Ireland! And along the way we are going to be spending a few days in Copenhagan and in Iceland. Holy Fuck right?(Merry Christmas/Happy Birthday/we have been trying to take a trip Ireland for a few years/to us. So yeah) I am so excited I can barely stand it. We are leaving at the end of January so I have a month to obsess over the absolute cheapest things to do, places to go, things to eat (I am scared of the food in Iceland) and modes of transportation. (If you got any good tips, please, throw them my way!)  Oh boy world, get ready!

And seriously people, chill. No need for a bunch of shopping, just make everyone cookies. IT will make everyone happy.

The weekly web stuff.

– 52 Favorite Tips for Smarter Holiday Baking

-So true. Why It’s Better To Give Experiences, Not Things

-I used to make this all the time. DIY Lavender Linen Spray

– Love this  Parisian Flat

– I totally have a thing for cool old mirrors.

–Call me jealous. A VINTAGE AIRSTREAM ADVENTURE ON THE ROAD

-And check out this bus!!

–A little chemistry lesson on yeast and why it makes bread rise.

-Would you eat at atHello Kitty Themed restaurant?

-Inspiration for my windows at the new house. 10 Cozy Little Window Benches

-Thank you NPR for making this awesome list of books for me to read

Pretty things in picture form from the week