For the longest time now, I have been drinking a little turmeric with a little lemon first thing in the morning. It started as a medicinal drink, but quickly became a tasty habit. I have some stupid weird circulation condition called raynaud’s where changes in temp turn my fingers and toes into icicles. And for me, the worst time of the year for this condition is the spring (but spring is still my favorite). All the up and down of temperature and the wet cold damp weather is my trigger, not to forget to mention that those temp swings can get a girl sick. (I can’t get sick!!)

So way back when I started to drink for my health and the feeling in my fingers. Turmeric, ginger, and cinnamon , all super warming spices that help greatly with blood circulation, not to mention a whole bunch of other good things. (I could tell you and go on and on, but you can just look it up yourself) Ever since I started drinking and eating lots of these spices, my raynauds has gotten soooo sooo soooo much better. I still get cold finger and toes, but no where as severe and the way less often.

Now a few weeks ago the mr started making himself an afternoon turmeric tea. He read something on the internet about how it’s the best anti-inflammatory and good for achy joints. (Sure dude, listen to the internet and not me) Being a big guy doing construction and such, he gets really achy joints and there is only so much arnica and frozen peas a guy can do. So now he drinks this and I think he is starting to notice a difference. (less time with the frozen peas) And since he is making himself tea every afternoon, I started to make a spicy tea for myself in the afternoons too. I figured that a little extra goodness to ward off the chills and any larking illness is only a plus. It’s our after lunch treat that tastes good, is warm and soothing and is doing the body all sorts of good.

Spicy turmeric tea. You will get addicted and feel like awesomeness.

The stuff. Ground turmeric, ground ginger, saigon cinnamon and hot water. Additional yums with a little lemon and some honey if you like it sweet or have a scratchy throat.

Spices into a drinking vessel (I like a big jar)

And in goes the hot water. Give it a good stir and a squeeze of lemon (and sweeten if your gonna)

And watch it swirl. A drink that keeps this girl happy and healthy.

Something great to look forward.

-C

• 1 tablespoon ground turmeric
• 1 teaspoon ground saigon cinnamon (can use regular, but it’s not as spicy sweet)
• 1/2 teaspoon ground ginger
• 1 1/2- 2 cups hot water (not quite boiling)
• honey to taste (I only use if my throat is sore)
• lemon juice (optional)

Note… My measurements are just guidelines. You might like a little less turmeric or more ginger so make this drink any way that tastes best for you.

Grab yourself a big mug or jar, add in the spices and hot water, honey if you want it and a squeeze of lemon juice if using. Stir with a spoon and drink. Keep spoon handy to give it a good stir every now and then

For the longest time now, I have been drinking a little turmeric with a little lemon first thing in the morning. It started as a medicinal drink, but quickly became a tasty habit. I have some stupid weird circulation condition called raynaud’s where changes in temp turn my fingers and toes into icicles. And for me, the worst time of the year for this condition is the spring (but spring is still my favorite). All the up and down of temperature and the wet cold damp weather is my trigger, not to forget to mention that those temp swings can get a girl sick. (I can’t get sick!!)

So way back when I started to drink for my health and the feeling in my fingers. Turmeric, ginger, and cinnamon , all super warming spices that help greatly with blood circulation, not to mention a whole bunch of other good things. (I could tell you and go on and on, but you can just look it up yourself) Ever since I started drinking and eating lots of these spices, my raynauds has gotten soooo sooo soooo much better. I still get cold finger and toes, but no where as severe and the way less often.

Now a few weeks ago the mr started making himself an afternoon turmeric tea. He read something on the internet about how it’s the best anti-inflammatory and good for achy joints. (Sure dude, listen to the internet and not me) Being a big guy doing construction and such, he gets really achy joints and there is only so much arnica and frozen peas a guy can do. So now he drinks this and I think he is starting to notice a difference. (less time with the frozen peas) And since he is making himself tea every afternoon, I started to make a spicy tea for myself in the afternoons too. I figured that a little extra goodness to ward off the chills and any larking illness is only a plus. It’s our after lunch treat that tastes good, is warm and soothing and is doing the body all sorts of good.

Spicy turmeric tea. You will get addicted and feel like awesomeness.

The stuff. Ground turmeric, ground ginger, saigon cinnamon and hot water. Additional yums with a little lemon and some honey if you like it sweet or have a scratchy throat.

Spices into a drinking vessel (I like a big jar)

And in goes the hot water. Give it a good stir and a squeeze of lemon (and sweeten if your gonna)

And watch it swirl. A drink that keeps this girl happy and healthy.

Something great to look forward.

-C

• 1 tablespoon ground turmeric
• 1 teaspoon ground saigon cinnamon (can use regular, but it’s not as spicy sweet)
• 1/2 teaspoon ground ginger
• 1 1/2- 2 cups hot water (not quite boiling)
• honey to taste (I only use if my throat is sore)
• lemon juice (optional)

Note… My measurements are just guidelines. You might like a little less turmeric or more ginger so make this drink any way that tastes best for you.

Grab yourself a big mug or jar, add in the spices and hot water, honey if you want it and a squeeze of lemon juice if using. Stir with a spoon and drink. Keep spoon handy to give it a good stir every now and then

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

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

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

Soup so good. 

-C

Parsnip Thyme and Turmeric Soup 

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

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

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

Garnish with a lot of good cracked pepper

Eat from a vessel, use a spoon

There is a joke about Vermonters, that all we talk about is the weather. Well, it’s kind of true. But to our defense, we get a lot of weather, and it’s always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather. And on that topic, I am trying so hard not to complain, but honestly, I am getting a little sick, both physically and mentally from all of these  super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning)  and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can’t  stay outside for too long or else I will probably die. The dog  is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold…..he is officially cold)

 And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining

Because  I do really love the winter and all the pretty snow!!!!

But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing. 

So whether  you are feeling a little mah, or just a little hungry.…this soup is where it’s at!

Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don’t have the cauliflower and or a beet, just use  ares pepper or another 2 carrots.. no biggy. 

Then we have the fresh ginger ( you can use powdered) turmeric and garlic.  All the good healthy spicy and yummy stuff. 

I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose… yeah, let’s go with that.  Chop the garlic and he ginger into    chunksAnd toss into the pot to warm and activate. Just a little toasty toast. 

And the veggies are roasted and tender and smell so good.  It took a lot of will power to not eat the whole pan right there.

I added the roasted veggies and 3 cups water straight into my pot  with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.

Pretty much all blended together….(I left a few big chunks in there to snack on while I was waiting to eat serve…I was really hungry) and let to simmer for a little longer…

And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that’s why we wait. Then  I sprinkle some chopped kale and chives. (do it if you want, but not necessary)

Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.

And lets hope for some warm (above 0!!) weather!

-C

Turmeric Ginger Carrot Soup

Ingredients

• 5 large carrots
• 1 small onion
• 1 small beet*
• quarter head cabbage ( or a cup of frozen)*
• 2-3 teaspoons  turmeric 
• 2-3 tablespoons fresh  ginger (1/2 teaspoon if using powdered)
• 4-6 cloves garlic
• salt pepper
• raw honey (omit if vegan)

* If you don’t have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots. 

Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt.  Stick in oven at 425 for about 30 minutes or until all veggies are fork tender. 

In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to  simmer and let cook for an addition 10 minutes. 

When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)

Holy crap, it’s Easter…. Well Happy Easter to you (if you celebrate it). And if no, happy beautiful spring day. It’s going to be so nice and warm and sunny today. I am really excited… spring is finally here!

This past week was epic for th house. The roof was ripped off and now the new addition is up! It all started on Monday when the mr got a phone call asking if he could go let the guys into the house(they were a day early). and three days later they were done, the walls and the roof were up!(not the roofing, we are doing that next week) It was like magic ad I couldn’t be happier. The upstairs is now huge and bright. Our new bedroom space is bigger then our entire living space now. I am all like Woo hoo!

When the guys were finished, the work started for us. We had to finish knocking all the walls down and ripping up all the shit floors. It’s been a hard on the body kinda week of work and every single muscle in my body is aching. (the mrs too but he doesn’t complain. He is a champ) 5 years ago I was able to rip apart a house and be like ” what what” the next day. Now I am like What what no.. creak creak” I am officially an old lady and now I need a break!

WE are taking a semi break today( although there might be a little framing and light cleaning might be in store) because it’s Sunday and it’s Easter. The family is getting together for food, fun and a egg hunt, which I am really excited about., and lots of sitting outside absorbing the warm sunshine and fresh clean springtime air. It’s going to be great. I am even planning on bringing a book and passing out on the back porch at some point.

What about you, any fantastic Easter/Sunday plans? Are you going to spend the day hunting down specially hidden Easter eggs, eating lots of chocolate eggs (and carrots I hope) and hanging with loved one?. I sure hope so. And don’t forget to get outside. We could all use the fresh air.

Some stuff to read if you get sick of all the jelly beans.

-Ever wonder how those magazines get those amazing photos of food? Well this article explains it all. Ceci N’Est Pas Ice Cream (Actually It’s Lard And Food Coloring)

-I love spring and all the pretty bloom that comes with it. 

-I went and got avocados right after I saw this (haven’t tried it yet though) HOW TO MAKE AN AVOCADO ROSE

-I was thinking about making the pup a new bed. I really like this design. (and fabric)

-Did you know that Ikea sold candy? I had no clue but here is a guide for the good and the bad. Top 10 IKEA Pick & Mix Candies You Need to Try

-One mans weed is another mans salad. How to Cook with Weeds

– I sometime think I can see a few more colors then is normal….A New Study Helps Explain Why Some People Can See So Many Colors

–These plates would make me so happy.. and not just for Easter. And these molds even though I don’t need them

–Trend Alert: 8 Techno Toilets cause we all need a gadgety toilet seat(no, not really)

– Is this for real? Unicorn Kisses Seltzer Water... As a seltzer water junky, I really freaking hope so.

And a couple photos.

For the longest time now, I have been drinking a little turmeric with a little lemon first thing in the morning. It started as a medicinal drink, but quickly became a tasty habit. I have some stupid weird circulation condition called raynaud’s where changes in temp turn my fingers and toes into icicles. And for me, the worst time of the year for this condition is the spring (but spring is still my favorite). All the up and down of temperature and the wet cold damp weather is my trigger, not to forget to mention that those temp swings can get a girl sick. (I can’t get sick!!)

So way back when I started to drink for my health and the feeling in my fingers. Turmeric, ginger, and cinnamon , all super warming spices that help greatly with blood circulation, not to mention a whole bunch of other good things. (I could tell you and go on and on, but you can just look it up yourself) Ever since I started drinking and eating lots of these spices, my raynauds has gotten soooo sooo soooo much better. I still get cold finger and toes, but no where as severe and the way less often.

Now a few weeks ago the mr started making himself an afternoon turmeric tea. He read something on the internet about how it’s the best anti-inflammatory and good for achy joints. (Sure dude, listen to the internet and not me) Being a big guy doing construction and such, he gets really achy joints and there is only so much arnica and frozen peas a guy can do. So now he drinks this and I think he is starting to notice a difference. (less time with the frozen peas) And since he is making himself tea every afternoon, I started to make a spicy tea for myself in the afternoons too. I figured that a little extra goodness to ward off the chills and any larking illness is only a plus. It’s our after lunch treat that tastes good, is warm and soothing and is doing the body all sorts of good.

Spicy turmeric tea. You will get addicted and feel like awesomeness.

The stuff. Ground turmeric, ground ginger, saigon cinnamon and hot water. Additional yums with a little lemon and some honey if you like it sweet or have a scratchy throat.

Spices into a drinking vessel (I like a big jar)

And in goes the hot water. Give it a good stir and a squeeze of lemon (and sweeten if your gonna)

And watch it swirl. A drink that keeps this girl happy and healthy.

Something great to look forward.

-C

• 1 tablespoon ground turmeric
• 1 teaspoon ground saigon cinnamon (can use regular, but it’s not as spicy sweet)
• 1/2 teaspoon ground ginger
• 1 1/2- 2 cups hot water (not quite boiling)
• honey to taste (I only use if my throat is sore)
• lemon juice (optional)

Note… My measurements are just guidelines. You might like a little less turmeric or more ginger so make this drink any way that tastes best for you.

Grab yourself a big mug or jar, add in the spices and hot water, honey if you want it and a squeeze of lemon juice if using. Stir with a spoon and drink. Keep spoon handy to give it a good stir every now and then

For the longest time now, I have been drinking a little turmeric with a little lemon first thing in the morning. It started as a medicinal drink, but quickly became a tasty habit. I have some stupid weird circulation condition called raynaud’s where changes in temp turn my fingers and toes into icicles. And for me, the worst time of the year for this condition is the spring (but spring is still my favorite). All the up and down of temperature and the wet cold damp weather is my trigger, not to forget to mention that those temp swings can get a girl sick. (I can’t get sick!!)

So way back when I started to drink for my health and the feeling in my fingers. Turmeric, ginger, and cinnamon , all super warming spices that help greatly with blood circulation, not to mention a whole bunch of other good things. (I could tell you and go on and on, but you can just look it up yourself) Ever since I started drinking and eating lots of these spices, my raynauds has gotten soooo sooo soooo much better. I still get cold finger and toes, but no where as severe and the way less often.

Now a few weeks ago the mr started making himself an afternoon turmeric tea. He read something on the internet about how it’s the best anti-inflammatory and good for achy joints. (Sure dude, listen to the internet and not me) Being a big guy doing construction and such, he gets really achy joints and there is only so much arnica and frozen peas a guy can do. So now he drinks this and I think he is starting to notice a difference. (less time with the frozen peas) And since he is making himself tea every afternoon, I started to make a spicy tea for myself in the afternoons too. I figured that a little extra goodness to ward off the chills and any larking illness is only a plus. It’s our after lunch treat that tastes good, is warm and soothing and is doing the body all sorts of good.

Spicy turmeric tea. You will get addicted and feel like awesomeness.

The stuff. Ground turmeric, ground ginger, saigon cinnamon and hot water. Additional yums with a little lemon and some honey if you like it sweet or have a scratchy throat.

Spices into a drinking vessel (I like a big jar)

And in goes the hot water. Give it a good stir and a squeeze of lemon (and sweeten if your gonna)

And watch it swirl. A drink that keeps this girl happy and healthy.

Something great to look forward.

-C

• 1 tablespoon ground turmeric
• 1 teaspoon ground saigon cinnamon (can use regular, but it’s not as spicy sweet)
• 1/2 teaspoon ground ginger
• 1 1/2- 2 cups hot water (not quite boiling)
• honey to taste (I only use if my throat is sore)
• lemon juice (optional)

Note… My measurements are just guidelines. You might like a little less turmeric or more ginger so make this drink any way that tastes best for you.

Grab yourself a big mug or jar, add in the spices and hot water, honey if you want it and a squeeze of lemon juice if using. Stir with a spoon and drink. Keep spoon handy to give it a good stir every now and then

For the longest time now, I have been drinking a little turmeric with a little lemon first thing in the morning. It started as a medicinal drink, but quickly became a tasty habit. I have some stupid weird circulation condition called raynaud’s where changes in temp turn my fingers and toes into icicles. And for me, the worst time of the year for this condition is the spring (but spring is still my favorite). All the up and down of temperature and the wet cold damp weather is my trigger, not to forget to mention that those temp swings can get a girl sick. (I can’t get sick!!)

So way back when I started to drink for my health and the feeling in my fingers. Turmeric, ginger, and cinnamon , all super warming spices that help greatly with blood circulation, not to mention a whole bunch of other good things. (I could tell you and go on and on, but you can just look it up yourself) Ever since I started drinking and eating lots of these spices, my raynauds has gotten soooo sooo soooo much better. I still get cold finger and toes, but no where as severe and the way less often.

Now a few weeks ago the mr started making himself an afternoon turmeric tea. He read something on the internet about how it’s the best anti-inflammatory and good for achy joints. (Sure dude, listen to the internet and not me) Being a big guy doing construction and such, he gets really achy joints and there is only so much arnica and frozen peas a guy can do. So now he drinks this and I think he is starting to notice a difference. (less time with the frozen peas) And since he is making himself tea every afternoon, I started to make a spicy tea for myself in the afternoons too. I figured that a little extra goodness to ward off the chills and any larking illness is only a plus. It’s our after lunch treat that tastes good, is warm and soothing and is doing the body all sorts of good.

Spicy turmeric tea. You will get addicted and feel like awesomeness.

The stuff. Ground turmeric, ground ginger, saigon cinnamon and hot water. Additional yums with a little lemon and some honey if you like it sweet or have a scratchy throat.

Spices into a drinking vessel (I like a big jar)

And in goes the hot water. Give it a good stir and a squeeze of lemon (and sweeten if your gonna)

And watch it swirl. A drink that keeps this girl happy and healthy.

Something great to look forward.

-C

• 1 tablespoon ground turmeric
• 1 teaspoon ground saigon cinnamon (can use regular, but it’s not as spicy sweet)
• 1/2 teaspoon ground ginger
• 1 1/2- 2 cups hot water (not quite boiling)
• honey to taste (I only use if my throat is sore)
• lemon juice (optional)

Note… My measurements are just guidelines. You might like a little less turmeric or more ginger so make this drink any way that tastes best for you.

Grab yourself a big mug or jar, add in the spices and hot water, honey if you want it and a squeeze of lemon juice if using. Stir with a spoon and drink. Keep spoon handy to give it a good stir every now and then

   

Because I love beets, I love celeriac and I love to pickle things…. And I love hearts. And Valentines Day is just around the corner so I though it appropriate to share these little darlings with you because even if you are not a fan of pickled beets or celeriac, you have to admit that these are just the cutest pickles you have ever seen. I have made a batch, sitting in the fridge, awaiting some sweet little dinner date that me and the mister will have come Valentines day. Or not, we might just eat them all before hand… because everyday is like Valentines day for us! (blah, barf, but awe, we are so cute!)

This is my basic pickling recipe….I figured you will want to pickle everything and anything once you realize (if you haven’t already) how amazing pickled everything is! And how easy it is to do it yourself.

My Pickling method……

1. Choose the jar that the pickles will live in
2. Prepare and pack the stuff  that is going to be pickled into the jar… leave about and inch of head space
3. Fill the jar to the top with a half water and half vinegar solution (I usually use apple cider vinegar because I think it adds a bit of sweetness.. I don’t like to pickle with sugar)
4. If going for a crispy pickle (like green beans or crunchy carrots)…. strain liquid into a pot with a teaspoon of salt per cup of liquid and any spices* that you want to use and bring to a boil  Add back to jar
5. If going for a more tender pickle (like beets or celeriac), dump the liquid and the veggies into a pot with a teaspoon of salt per cup of liquid and any spices* you want to use. Bring to a boil for a few minutes, then remove and replace back into jar.
6. Place lid and stick in fridge for at least a day….(I alway cheat and end up taking a bite within the first few hours) The flavor only gets better after being in the fridge for a couple of days.

*You can spice your pickles anyway you see fit…. I like to use peppercorns, garlic, mustard seeds, celery seeds red pepper flakes. Or for a little sweeter and more fragrant pickle, cinnamon stick, cardamom pods or star anise…the possibilities are endless.

Pickles are usually good for about a month, but I have never been able to keep them that long!

A little about these specific pickles……

I used one medium celeriac root, and 2 small beets. Sliced about a 1/4 inch thick and then used a cookie cutter to make the hearts.  The chosen vinegar was apple cider, and yeah ,you must pickle both the inner and outer hearts….don’t waste the outer heart! And the spices I used were black mustard seed and peppercorns. 

And they be amazing!!!!

Have a Fantastic Weekend!! Hopefully full of  warm weather, fluffy clouds, and lots of pickles!

-C

     

What a way to start the day, with a mouth full of c words…….Caraway, cauliflower, chick peas and cabbage…What did you think I meant?

This week has been nippy, no, its been chilly…..nah, it’s been freaking freezing! Yeah, freezing cold. When I woke up this morning to walk the pup, it was 5 degrees. So needless to say, when it gets this cold, I like to keep inside. Tying not to be a complete lazy bones, I went to town on my spices… refilling jars with all the little baggies scattering the kitchen, screwing on lids, and wiping down the shelves. Not a bad accomplishment for a day. While cleaning I came upon a little bag or caraway seeds,  Not enough to warrant a jar on the wall, but defiantly enough for one dish.  

When I think of the bright, somewhat sweet and peppery caraway, I think cabbage.(anything cabbage and I am sold) A big pan cabbage, added cauliflower for the mister,(his favorite) creamy chick peas because we need  protein and they be tasty, and of course mustard, because everything tastes better with mustard.(I’ll let you in on a little secret.I eat a lot of mustard, I am kind of obsessed. Mustards of all kind; grainy, homemade, dijon…but usually just plan old yellow. And I eat it on everything.. but my go to is French’s yellow mustard and carrots…don’t judge) A warm, bright and filling dish, perfect for a freezing cold evening stuck inside. You can eat it as main dish or add a pile of quinoa or wild rice, or even a big plate of greens. What ever say you eat it, you and your stomach will be happy.(If your worries about cabbage bloat..don’t be. Cooking cabbage helps breaks down the enzymes that create gas, plus caraway has anti bloating properties…WIN!) 

Cabbage, cauliflower,(fresh of frozen….I used frozen in this recipe) pre-cooked or canned chick peas, caraway seeds, yellow mustard, and salt..(I added pepper too)

Chop the cabbage and toss into a lightly oiled pan with the rest of the stuff. Heat pan with everything but water  for a couple of minutes.. to warm the caraway and give everything a cooking head start, then add the water. Stick a lid on it and let simmer. After about 15 minutes, give it a stir or two and do a taste test. At this point, it’s up to you…how cooked you want the veggies? I kept mine cooking for another 10 minutes. I also added another 1/2 cup of water. Not enough water and the pan will burn, a little extra water is good, it creates a yummy broth.

When you are happy with the flavor and doneness, eat it. I made myself a  bowl with a heap of pickled beets(holy yes!). I am sorry if you don’t have any pickled beets, but the dish is still amazing without them.  Fresh ground pepper really does the trick too!

So there you go, make it tonight, it will make you warm,smart and happy

-C

serves 2-3

• 1/2 small head of green cabbage(about 2 cups chopped)
• 2 cups cauliflower(fresh or frozen)
• 1 cup cooked chick peas
• 1 1/2 -2 cups water
• 1 tablespoon caraway seed
• 2 tablespoons yellow mustard
• salt and pepper to taste

Lightly oil a medium sized skillet and add all ingredients except water. Heat for a few minutes to warm up veggie and caraway seeds then add a 1 1/2 cups of water. Keep on medium heat with a lid and stir on occasion If water evaporates completely out, add another 1/2 cup.  Dish is done when veggies are tender.. about 20 minutes….but whenever tastes best to you!

My morning walks as of lately have had me doing a bit of raspberry, cherry tomato, and husk cherry picking.  Can it gt any better then that? (I sometimes pick flowers too). And yesterday I got my first pie pumpkin of the season. It is so cute and pumpkiny that I kind of want to keep it sitting on my counter for a while, but no.. My plan is to roast that shit for dinner tonight and eat it all to my face. There will be plenty of pumpkins to decorate with soon. This one is meant for my belly.

But before pumpkin, the mr and I ARE GOING to figure out the paint situation. I have never in my life had such a hard time picking colors for any apartment or house we have painted (and we have painted a lot) We nailed the wall color(on the second try) and both love it. I spent a good part of the week repainting the entire upstairs, but now we need to figure out the trim. I picked out a lovely grey that I looked fantastic for about a minute, but now I kind of hate it. I blame it on all the light and angles of the space. No two walls look the same color so I might just have to go with white trim and call it a day. Either way we go, I need to get the paint at least picked out today, its driving me fucking crazy.

I really should stop bitching, we have had such a productive week. We ended up picking up a new set of cast iron radiators, which I will tell you was no easy feat (the first or second time we did it, each of those things weight like a 800 lbs a piece) The old ones we got were not big enough to heat the space efficiently but the new ones, they are perfect and pretty and work. Score on that one. (thanks Mark the plumber) And while I was painting away upstairs, the mr was downstairs doing all sorts of stuff like moving all the tools and trash out, figuring out the radiant flooring for the first floor and sanding and painting the ceilings. The house looks so good that I am almost tempted to just move on in now, but then I think back to all the places we have lived during construction and the temptation goes away. Far far away. I can wait, at least for a bathroom with a sink that is not a hose and bucket.

Yup, another busy crray cray week. After we get paint, I think I am going to crash for a while, let my body and brain have a little time to shut off. We really should try to go apple picking or something, but honestly, I think we are both just really tired and could use a bit of time not doing anything. I say this but I know the mr will keep on working until his arms fall off, me, I will just fall asleep on the floor.

One thing I really need to do at some point today is to bust out all of my cozy sweaters. I am so very excited because sweaters are my jam and I have me aplenty of them. My wardrobe triples once the sweaters come out and I don’t look like such a bum wearing all my big baggy paint covered t shirts. A sweater classes me up bit.

Yes, I can be classy (kinda)

Internet findings from the week.

-What a bad ass lady. Urban Beekeeper Delivers Pollinators by Bike to Community Gardens Across Chicago

–A Dictionary Is Telling Everyone to Calm Down About Using ‘Literally’ Wrong

-So jealous. I would have loved to have taken a coffee class in college. STEM To Steam: How Coffee Is Perking Up Engineering Education

-Thinking we might go with black doors. (maybe, what do you think?)

-Always thought these windows were a bit strange.The Bizarre Story Behind This Common Home Amenity In Vermont

-I am serial lane switcher. To Pick the Fastest Line, Follow People With the Most Items

–The Power Vegetables Pantry. The 12 ingredients that will supercharge your vegetable cooking.

-This dude spent a lot of time and energy figuring out how to best drink a coke. (coca-cola, not coke like the drug) The 24-Year-Old Coca-Cola Virgin

-This place has got to be amazing. WHERE DOES LOST AIRLINE LUGGAGE GO? TO AMERICA’S GREATEST THRIFT STORE.

-I have a mini dance party to this song every day. Also love it cause it reminds me of Alana and Abby from Broad City (when is season 4 coming???? I NEED it)

Now for a few pictures

Last Sunday of August. Phew, we blew through this month fast.

The past week has been one of many accomplishments. Things at the house are moving along with vigor. You can tell a real difference when you walk into the house because the entire first floor is covered in a thick coating of white dust that came from all the sanding upstairs. But hey, now those walls are all primed and ready for paint!

Highlight of the week. I was at the grocery store and there was local, freshly picked, paula red apple totes for sale. It’s officially apple time. I was so happy I bought like 10 pound and eaten half of them. Does this mean I can unpack all my sweaters and flannel sheets? I don’t know about you, but I am more then ready for some cool fall weather and just a change in season. This summer was hard (emotionally ans physically) and I am over it. Bring on the pretty leaves and warm apple cider, just don’t get to cold to fast before we get any heating installed in the house.

Speaking of heating. I think for today the mr is prepping the new boiler and on demand hot water heater at the house.( This guy, man he is like a superhero, he can do it all) l Me, I think I will be spending a good chunk of time just cleaning up dust. And I will make lunch and bring us coffee. I’ll be good at that.

Internet stuff for internet browsing if you want to browse the internet.

-To all those super duper , always obnoxiously happy people. You’re Not Supposed to Be Happy All the Time

–Gorgeous Architectural Watercolors

–Why Do We Love Some Animals But Eat Others?. Think about it.

-We(or me) are picking paint for the house!!!! Going with all white walls but which white(there are thousands!) No-Fail White Paint Colors Edwards Droplet and Seed Pearl are nice.(but weird ass names) What do you think?

–10 INSPIRING CHILDREN’S PLAYSPACES.  Am I told old to play on these?

-Elmore Mt. Bread! Back in the early days, the mr and I used to save our pennies to buy fresh baguettes from them. Bread Grains: The Last Frontier In The Locavore Movement

-I am going to live forever! Friendships Might Not Help You Live Longer, But Family Does

–Tiny animals with tiny casts.

-I love this little bungalow

-And because we all love her of some version of her (don’t deny it) Britney Spears has been a pop icon for 20 years. To understand her, you need to understand her hair.

And a few pictures…I kept the camera away most of the week, didn’t want to get it full of dust.

Is it really Sunday already? This week has flown by, probably because it was to freaking hot that my brain kinda melted.  At least the heat is gone now and I can finally, maybe, function like a human being again.

Even with all the heat, lots of stuff has got done over at the house. Plumbing, walls fixed, tile samples bought. We even have narrowed down the kitchen design and are going to start doing the kitchen stuff soon. Everyday we get a little bit closer…. Now for the outside of the house, well not as great. Neither of us have dragged the mower out it a while and now there 3 ft tall thistle everywhere. Barefoot in the yard is not a good idea.And even though we worked worked worked all week, we did made a little time to finally pick our strawberries from our farm share. Now we eat nothing but zucchini and strawberries. Good stuff.

Other then that, not much else new. Not going to lie and say I haven’t been thinking about all the crazy shit that has gone on this past week in the country. Sad, alarming, frustrating. It’s a lot of heavy and it sucks. I am doing my best to send all good and loving energy out to the world. Kindness goes a log way.

As for today. hopefully the mr and I will be smart enough to chill a bit today, get in a little r&r, maybe bake some bread and go for a little bike ride before hitting it hard again tomorrow. (we will probably work at least some today too..the mr just won’t stop)

Some things to brows via the internet .

–2016 Will Be One Second Longer Than Expected. Well at least we get a bit more tine eh?

-Duh. Getting Kids to Like Vegetables Could Be As Simple As the Right Cartoon

-Do you feel a lot? You might be a empath?

-I could totally win this.. maybe next year. Move Over, Hot Dogs! There’s a Kale-Eating Competition Happening This Weekend.

–Holy shit, so crazy cool.

–  Everything is connected to everything. Your Senses Are Talking Behind Your Back

-Ink Paintings of Ghostly Felines and Chickens

-Super cute and happy house.

-Oh shit, just one more thing that sucks about the hot hot heat. There might be a huge avocado shortage. Hoard as many as you can!

–Learning From Healthy Bears (You Mean We Should Hibernate?).. I am in.

And some pictures from the weeks shenanigans of rivers farms,  and family crazy.

Holy crap, it’s Easter…. Well Happy Easter to you (if you celebrate it). And if no, happy beautiful spring day. It’s going to be so nice and warm and sunny today. I am really excited… spring is finally here!

This past week was epic for th house. The roof was ripped off and now the new addition is up! It all started on Monday when the mr got a phone call asking if he could go let the guys into the house(they were a day early). and three days later they were done, the walls and the roof were up!(not the roofing, we are doing that next week) It was like magic ad I couldn’t be happier. The upstairs is now huge and bright. Our new bedroom space is bigger then our entire living space now. I am all like Woo hoo!

When the guys were finished, the work started for us. We had to finish knocking all the walls down and ripping up all the shit floors. It’s been a hard on the body kinda week of work and every single muscle in my body is aching. (the mrs too but he doesn’t complain. He is a champ) 5 years ago I was able to rip apart a house and be like ” what what” the next day. Now I am like What what no.. creak creak” I am officially an old lady and now I need a break!

WE are taking a semi break today( although there might be a little framing and light cleaning might be in store) because it’s Sunday and it’s Easter. The family is getting together for food, fun and a egg hunt, which I am really excited about., and lots of sitting outside absorbing the warm sunshine and fresh clean springtime air. It’s going to be great. I am even planning on bringing a book and passing out on the back porch at some point.

What about you, any fantastic Easter/Sunday plans? Are you going to spend the day hunting down specially hidden Easter eggs, eating lots of chocolate eggs (and carrots I hope) and hanging with loved one?. I sure hope so. And don’t forget to get outside. We could all use the fresh air.

Some stuff to read if you get sick of all the jelly beans.

-Ever wonder how those magazines get those amazing photos of food? Well this article explains it all. Ceci N’Est Pas Ice Cream (Actually It’s Lard And Food Coloring)

-I love spring and all the pretty bloom that comes with it. 

-I went and got avocados right after I saw this (haven’t tried it yet though) HOW TO MAKE AN AVOCADO ROSE

-I was thinking about making the pup a new bed. I really like this design. (and fabric)

-Did you know that Ikea sold candy? I had no clue but here is a guide for the good and the bad. Top 10 IKEA Pick & Mix Candies You Need to Try

-One mans weed is another mans salad. How to Cook with Weeds

– I sometime think I can see a few more colors then is normal….A New Study Helps Explain Why Some People Can See So Many Colors

–These plates would make me so happy.. and not just for Easter. And these molds even though I don’t need them

–Trend Alert: 8 Techno Toilets cause we all need a gadgety toilet seat(no, not really)

– Is this for real? Unicorn Kisses Seltzer Water... As a seltzer water junky, I really freaking hope so.

And a couple photos.

Tuesday tater tot time!

Sometimes you just want a tater tot. So what are you to do about it? Well I fought off the feeling for far too long (why? I do not know) and finally gave in got my shit together, got some potatoes, and made the tots. And then I was happy.

What was taking me so long?  Tater tots are freaking good.

These are nothing like those tots that were served in the lunch room cafeteria that we all know and loved. No these are sooooo much better, and probably (definitely ) way way healthier too cause they are baked, not fried. And to make’em even better, after making the tater tot tower you’re ready to eat, you can eat them up with whatever dippy type thing you can think of. Sure you could go with straight up ketchup (me, not a fan) or you could go nuts and make a big bowl of guacamole, grab the mustard and the hot sauce, and do that. Tater tots go so well with all sorts of stuff. (I was even thinking peanut butter but stopped myself for the time being)

. Next time I make them, I am so going to make a tater tot castle!

Tots away!

The stuff. Potatoes (duh), an onion, garlic powder, olive oil, and salt and pepper.

First thing to do is boil the potatoes…just a bit. Cut each potato into 4 wedges and stick into a big pot full of cold water, salted water. Stick pot on the stove ans bring to a boil, then turn heat down a little and continue to cook the potatoes until they are just barely for tender. Strain from the water and set aside to cool.

Once the potatoes have cooled off enough where you can handle them, grab a grate and grate them all up, along with the onion. ME, trying to use the least amount of dishes possible, I just grated it all onto the baking sheet that I was using to bake the tots off…. Worked like a charm. And once your taters and onion are grated, sprinkle in the garlic powder, a good amount of salt ans pepper ans drizzle it all with a little bit of olive oil. Mix it all around (I used my hands but a fork would work) and if you are using the baking sheet , just push the mound to one side.

And start forming the taters into tots…. Just grab a handful and squeeze it together into a tot shape.

Note. Have a dish towel close by to wipe your hands when they get to starchy… the tots stick together better when made with dry hands.

Tots ready for the oven. Bakes for 30-35 minutes at 400.. Flip after about 20 minutes.

Golden brown, all crispy an tot like. Ready for your eating pleasure.

Plate them up, serve with your favorite condiments (try guacamole , mustard and hot sauce) and eat them. Eat them all.

-C

serves 3

• 2 big russet potatoes
• 1 sweet yellow onion
• 1 tablespoon or so garlic powder
• olive oil
• salt and pepper

Slice the potatoes lengthwise into quarters and place into a pot of cold, salted water, making sure the potatoes are completely submerged.  Bring the potatoes to a boil then turn heat to medium and keep boiling until the potatoes are just barely fork tender., like 8-10 minutes. Drain the potatoes and let them cool.

Preheat oven to 400

Once cooled, grate the potato, along with the onion into a bowl or onto a baking sheet. Sprinkle with the garlic powder, add a good amount of salt ans pepper and drizzle with olive oil. Toss around until its evenly coated then start forming the mixture into tots. Place the tots on a baking sheet and once all the tots are formed ans ready to go, stick into the oven. Bake for about 20 minutes, remove, flip them over, then continue to bake for another 10-15 until they are all nice and golden brown.

Remove from oven, grab your favorite condiments and eat right away.

Every year I play this game with myself.. Is it allergies or am I sick. The past few days I have been feeling kinda crappy, waking up with itchy, gunky eyes. My throat hurts, my head is like a balloon, and I am just feeling beat.. 

I think it’s that I am sick (because I don’t want to have allergies) but whatever it is, it sucks, but usually goes away after a week (like every year because its really allergies). Blah.

But enough about my balloon head, lets talk these maple banana walnut oat squares. These yummy gems of the oat square world are just what you need in your life. Healthy, protein packed, nutty, and a touch sweet. No junk, just good stuff all made with little to no effort. If you like banana bread, you will be all into them. I was inspired to make these by the extremely ripe bananas that need to be eaten asap and the mr’s lack of eating a healthy breakfast (I want him to eat, and I want it be oatmeal). I know him well enough that if I make a snack like thing and leave it out to eat, that he will eat it. For breakfast.

So weather or not you are looking for a good way to get in some good stuff into your tummy or just want some good tasting stuff in your mouth, this is the breakfast/dessert for you.

The stuff. A couple of ripe bananas, a bunch of rolled oats, some yummy walnuts, real maple syrup, cinnamon, baking soda and a wee bit of water.

Start with the walnuts in a food processor. Turn it on and process until….

You got this walnut butter. Do not eat it, it’s for the squares (it is so good).

Add in the oats, cinnamon and baking soda and turn the processor back on until you get a nice unified crumbly mixture.

Now in goes the bananas and the maple syrup. And you guessed it, blend some more. While you are blending, if the mixture seems to dry, add in a splash of water, to wet, just toss in another handful of oat. The mixture should be like a muffin batter consistency.

And that’s it. If you want some nut chunks, add in a handful more of walnuts (do it) and pulse just to get them mixed into batter.

Then pourthe mixture into a well greased 9×9 baking pan and spread out evenly. Toss those suckers into the oven to bake.

Oh so good bananas give off the best smell when baking. After about a 1/2hour, these bars are nice and golden brown and a fork stuck in the center comes out clean, which means, they are done.

Cut into square , eat one or two, and save the rest. Eat for breakfast, as a snack, or for dessert. And a smear of peanut butter on top is aces too!

Later dudes.

-C

• 3 cups old fashion rolled oats (gluten free ones to keep in GF)
• 1 cup plus a a small handful walnuts
• 1/2 cup maple syrup
• 2 rip bananas
• 1 /2 teaspoon baking soda
• 1 teaspoon cinnamon (optional)

Place 1 cup of walnuts into a food processor and blend until it turns into walnut butter.. about 3 minutes. Add in the oats and blend together until it becomes a crumbly mixture. Add in the maple, baking soda, cinnamon and the bananas (break into chunks) and blend until incorporated. If the mixture seems lie its too dry, add in a splash of water, and if to wet, add in another handful of oats. The batter should resemble a muffin batter.  Once blended, mix in the remaining walnuts and pulse just to mix them in.

Pour mixture into a well greased 9×9 baking pan and stick into the fridge for 10ish minutes and preheat oven 350

And after the time in the fridge, remove the pan and slide them into the oven. Bake until golden brown and a tester stuck into te middle comes out clean. (about 30 minutes)

Remove and let cool. Pop out of pan, cut into square, and eat to you face.

Squares will last 3-4 days in a airtight container or freeze them and they will last until you eat them.

My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really,  I think I kinda don’t care.  So pink my things will be.

Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven’t in a long long time.  I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don’t you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!

 And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying.  As long as you don’t hate beets (how could you) then you will love it.

Now you get those beets!

The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange… not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)

Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)

And grab the beet and a shallow dish and grate it all up.

Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.

And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.

Everything all ready to go.. Any extras are added to bowls.

Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)

Isn’t that just something. Beets are so pretty,, but more importantly, so freaking tasty good.

Enjoy Today!

-C

makes enough for 2 people as a side

• 1 large beet or 2 smaller beets
• 1 orange (I used blood orange but any orange would be good)
• handful of hazelnuts (either already roasted or raw that need to be roasted)
• apple cider vinegar
• salt and pepper
• Optional – quinoa (any grain would work) and or greens

If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don’t like the skins, place nuts in a clean towel and rub the skins right off.

Wash beet(s) and grate into a swallow bowl. I don’t peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)

When you are ready for food, grab a bowl (add anything you want to add to the bottom, like quinoa or greens) and fill that bowl up with the beet salad and top with roasted hazelnuts.

Grab a fork and eat.

The other day I had me a humongo stack of paper work that needed my immediate attention, like a really big stack, full of bills, notices, and time sensitive material. So I decided that the best way to go get through all the papers was to stop and make cinnamon buns, cause that was what I really really needed to do (so not really)

I admit that I do thisoften. Not that I completelyignore or neglect adult tasks (sometimes adult-ing sucks) but I am a expert at the art of procrastination. But I am strategic about it. Like these buns. I made sure that what I was baking was yeasted so I had a time frame to work by. I make dough, let it rise for an hour and in that hour I have to do work. Then I roll out dough,fill it, let rise again, and in that time, more work. Buns go Into the oven, and whilethey are baking, still working. See, it totally makes complete since and can even be kind of fun (and messy. Papers and sticky dough and sugar everywhere!) I recommend to anyone that is having a hard time focusing on somewhat tedious tasks to bake some buns while doing said task. It really makes it easier, plus, at the end of said task there are buns to eat. Win win!

Anyway, no matter the means to the buns, the end was what we are looking for. These buns, well what can I say. Everyone that ate them went nuts for them. Even my little (gigantic, 18 year old) brother who doesn’t like anything, especially anything with carrots in it. (he ate 2) And the little, they got down with them too, although they picked out the bigger chunks of cranberries (they don’t know better) So yeah, these buns are fantastic for all around happiness and for getting paper work done.

To the bun making!

The stuff. Flour, sugar, almond milk, salt and yeast. A couple of carrots, some cinnamon and ginger, earth balance. And finally, fresh cranberries and walnuts.

First thing that needs to happen is that the carrots need to be chopped up and stuck into a pot, ans boiled until tender.

Then those cooked carrots need to get blended up intoa nice, mostly smooth puree.

Carrot puree goes into a bowl (still warm) along with the earth balance.  Let it kinda melt. Then add in a bit ofsugar and cinnamon, andthe yeast. Mix it all up and set aside for a few minutes until the yeast is clearly activated (starting to bubble a bit)

Now add in the flour. Start with the lowest amount and add in a little bit more until you get to a good doughy, slightly sticky dough.

And for my favorite part, dump the dough onto a floured surface. Have about 1/4-1/2 cup of flour off to the side and start to knead the dough, adding a little more flour to the surface every time it gets sticky.

After about 5 minutes,, the dough should look something like this…. Not to sticky, but not dry. A little glossy and elastic-y.. All ready to rise.

Stick dough back into the bowl and rub down with at little oil. Cover with a towel and place in a warm spot to rise (about an hour)

Sometime while that dough is rising,  prepare the filling. Chop up the cranberries and walnuts into little (or big, or medium) pieces and stick into a bowl with the cinnamon, ginger, earth balance and sugar. Mix it all together and set aside.

Pretty dough, all doubled up in size

Take the dough and roll it out onto a lightly floured surface. You are looking for a rectangular shape that is about1/2inch thick.

Once rolled out, spread the filling all over the dough ( I found my hands worked the best)

And roll the dough onto it self, cut in half, then scoreand cut the two halves into equal sized pieces (I did 7 each, but could get away with 8)

Place the buns into greases 9 inch round cake pans, (or whatever pans you want to use) cover, and let sit for about another 20 minutes for the second rise.

Note… If you want,  at this stage, take one of these pans wrap it up in plastic ans stick it into the freezer for another day. (that’s what I did). When you are ready to bake them, just remove from freezer ans let the dough coke to room temperature.

Look at those buns all cozy and snug. Now into the oven they go!

So while the buns are baking, grab some powderedsugar and a clementine   to make the glaze. All you need to do is add the juice to the sugar until you get a good gooey, not to thick, not to watery consistency.

And after about 35minutes in the oven, these buns are done! Grab them out of the oven.

Let the buns cool for a bit then drizzle on a bit of glaze. And let cool a little longer and add some more. (add as much or as little as you want)

And look at that, ooey, gooey goodness. The product of my severe procrastination.

Hope you folks are having a great week! Maybe we will get lucky around here and get some snow soon!!!!

-C

Carrot Cranberry Walnut Cinnamon Bun with Clementine Glaze

Makes 14-16 buns

for the dough

• 3 1/2-4 cups all purpose flour
• 1 cup milk (I used almond, but any milk works)
• 2-3 carrots (need 1 cup of carrot puree)
• 1 teaspoon salt
• 2 teaspoons yeast
• 3 tablespoons earth balance
• 1 teaspoon cinnamon
• 2 heaping tablespoons sugar

For the filling

• 1/3 cup sugar
• 2 heaping tablespoons cinnamon
• 3 tablespoons room temperature earth balance
• 1 teaspoon ginger
• 1 cup cranberries
• 1/2 cup walnuts

for the glaze

• a clementine
• about 2 cups of powdered sugar

First off, chop up the carrots and boil them until tender, then puree them into a pretty smooth consistency. 

Once you have the carrot puree, and while its still warm, add in the earth balance and mix it in till its melted. Then add in the almond milk, sugar and yeast. Mix all together and set aside for a few minutes until the yeast is visibly activated. Add in the salt and the flour and mix together until the dough is starting to pull form the bowl. Dump dough onto a floured surface and flour your hands cause you are now going to knead the dough for about 5 minutes. Have about a 1/2 cup of extra flour near by to flour the counter as you are kneading. The dough is good once it starts to look glossy ans is no longer sticking to the counter and has a bit of elasticity to it.  Place dough into a bowl, cover with a little oil, then cover bowl with a towel. Place bowl in a warm place to let dough double in size (about an hour.

While the dough is rising, chop up the walnuts and cranberries and mix together in a bowl with the sugar, cinnamon, ginger, and the earth balance. Set aside.

Once the dough has doubled in size, dump dough back onto a lighty floured surfave and roll out into a big rectangle about 3/4 inch thick. Grab the filling and spread evenly all over the dough. Starting at the closest end to you, roll the dough up length wise, somethat tightly, until the doeugh is completely rolled. Cut in half then cut each half into 7-8 pieces that are about the same size.

Grab two 9 inch cake pans (or pans of similar size), give them a good greasing and place the buns into the pans. Cover the pans and set aside for another 20ish minutes to rise again!

Note… If you want to just bake off one batch, just stick the bun, wrapped in plastic, into the freezer at this point. When you are ready to bake them off, just remove from freezer and let the dough comet o room temperature.

Preheat the oven to 375.

Once the dough has risen again (they dont exactly double, butthey get pretty big) place the buns into the oven. Bake until the buns are nice and golden brown, about 35 minutes,

While buns are baking, make the glaze. Powdered sugar in a bowl and whisk in the juice of the clementine. if its to thin, add more sugar, and to thick, add more juice.

When the buns are done baking (you can also check with an instant read therometer that reads 190) remove from oven and let cool in pans. Drizzle the buns with the glaze, while still slightly warm. Let coolsome more and then drizzle a bit more on top. Serve right away.

Note

  I use to suck the juice out of the seeds (they are actually called arils) of the pomegranate and spit out the actual seeds… I thought that the seeds were poisonous. (I blame my sister for this .She is the one that told me that).  And it turns out that it is an actual thing. That other people think that the seeds are not edible, so I guess don’t feel so duped. But I leaned. The seeds, they are very much edible, and very much tasty. I love biting into a pomegranate seed, letting the juice flood my mouth, followed by a nice little crunch from the seed inside, just like little crunchy red jewels. And the method of removing the seeds just makes them that much better. When you have to whack a fruit for it’s edible parts, it got to be good. And to make this clear…. to all the people out there that thick the seeds are poison… the seeds are NOT POISION. In fact, they are quite good for you.

Now that that has been established, we can get to eating these little pearls the right way.  And being all holiday and jolly lala, I was thinking of some classic side dishes that are typical around this time.  Creamed spinach came to mind, but that just seemed a little boring. That’s where the pomegranate comes in.  You add pomegranate to anything and it’s not boring anymore. Also I switched out the creamed part and replaced it with cashew cream, and spinach with kale… cause that’s what I do. And the results are fantastic! Sweet, creamy, crunchy, earthy… All the best flavors. And even though I ate most of it hot, it’s definitely a side that moves from hot to cold and still taste super great. Would even make a nice sandwich or maybe add a little bed of grains and you got yourself a nice little lunch.

But the again, you probably wont have any left overs

The stuff. A bunch of kale, some cashews that have been soaking for a little while,  and a pomegrante  (I only used half of one). We also need us some more fresh water, a lemon, a few cloves of garlic and salt and pepper.

Remove the arils (thats what the juicy seeds ae called) by placing half the pomegranate into a bowl and whacking  it with a big wooden spoon. (martha stewart taught me this)

Strain the soaking cashews and dump them into a blender with the juice of the lemon, the garlic, some fresh water and some salt and pepper.

Turn blender on and blend until a nice smooth consistency

Chop up the kale and place into a really big skillet with a few splashes of water.

Once the kale has wilted, pour the cashew cream all over it. 

Add in the pomegranate  seeds

And get yourself a fork (bowl is optional( and eat. 

Creamed food never tasted this good!

-C

makes 3-4 servings 

• 1 bunch (abut a pound) Kale
• 1/2 cup cashews that have been soaking in water for a little while
• 3/4 cup water
• 1 lemon
• 2-3 loves garlic
• 1/2 cup pomegranate seeds (about 1/2 a pomegranate)
• salt and pepper to taste 

Take your pomegranate , slice in half, and place half seed sside down into a bowl. Take a big wooden spoon or something like it, and whack the outside of the fruit. The seeds will all fall out.. but check for any stuck seeds

Strain cashews from soaking waterand dump into a blender with the juice of the lemon, the garlic, ¾ cups of water, and a pinch or two of salt. Blend until a smooth a creamy cream. If you think the cream is to thick, add in another splash of water

After washing kale, chop it up into smallish pieces. (remove stems if you want.. I don’t, I like the stems) Stick the kale into a large skillet with a few splashes of water and a sprinkle of salt and place on the oven on medium high heat. Stir around until kale is wilted and the water has evapotated. Pour on the cashew cream, mix around and top with the pomegranate seeds.

and eat..hot or cold. Its all good.

You know how some people are brussels sprouts people and some are not. I am a for sure a spouts person. 

I can even remember my first introduction to the cabbage like veggie.  It was about 15 years ago and honestly, up to that point in my life, I had never even seen, let alone eaten brussels sprouts  (Growing up, my family pretty much ate only peas, beans, and corn). So one night at my friends and the mr’s house (this was before we were dating) I stayed for dinner and there was as big bowl of steamed brussels sprouts on the table. First thing I noticed was that they kinds smelled like fart, but I wan’t exactly sure if the sprouts were the culprit (they were) Second thing I noticed was that everyone at dinner seemed to be really excited, or at least not offended by the sprouts. It was kind of weird because I had a preconceived notion that brussels sprouts were nasty and nobody actually enjoys wearing them. But up close and personal with the things, they didn’t seem so bad.  So not wanting to seem rude, plus I was pretty curious,(and hungry) I grab a few. And then I ate them (minus the mayo that everyone was dipping them in)  And then I knew. I was hooked.  Brussels sprouts for life!

Now here is the thing. Those first sprouts that I had, they came from a bag in the frozen food section a the grocery store. (I know cause my friend had made them) And not that I don’t like me some frozen veggies (I eat frozen veggies on the reg) but there is nothing like a fresh stock of brussles sprouts. Slightly sweet, leafy, tender and crisp… They don’t even need to be cooked, which, if you are not a fan of the slight aroma that comes from cooked sprouts (kinda like fart) is great cause they don’t really smell! Fresh sprouts are were it’s at.

So if you are one of the cool ones (a brussels sprouts person) this salad is for you. And if you think you don’t like them, well my suggestion is.. Try them again cause you probably will. And watch. They will probably turn into the new green superfood, so you are going to have to like them eventually anyway so you might as well get used to them now!

The stuff. Brussel Sprouts, toasted walnuts and an onion. Also have some brown mustard, maple syrup, red wine vinegar, and some salt and pepper.

Take those lovely sprouts and slice them all as thin as you can.. and do the same to the onion. Then stick it all into a bowl, sprinkle with salt and give it a toss. Set aside.

Grab a big skillet and dump in the maple, mustard and vinegar. Stick it on the stove on medium high heat, constantly mixing.

Keep mixing, and after a few minutes, the stuff has started to thicken and brown a bit… and smells so good!

Now grab the bowl of chopped sprouts and dump the contents into the skillet. Add in a splash of water just to loosen up the sauce. Give it all a good mix, making sure that everything is evenly coated. Now let skillet sit on the heat for just another minutes or two.

After a few minutes hanging in the hot skillet, remove from heat and dump the sprouts into a big bowl.

Top with the toasted walnuts, and garb yourself a fork. OR stick it in the fridge and save it for later (taste Fantasitc freshly made.. even better after a few hours.. so eat whenever. Your call)

To all the brussels spouts people out there.. WE ARE AWESOME!

TGIF!!

-C

Makes enough for 2 people as a side, or a nice lovely salad for 1

•  1 1/2 -2 lbs  fresh brussels sprouts(removed from the stalk)
• 1 small onion (red or white works)
• handful of toasted walnuts (if not toasted.. sticking a dry skillet, high heat for a few minutes to toast)
• 1/4 cup brown mustard
• 2 tablespoons maple syrup
• 2-3 tablespoon red white vinegar
• salt and pepper
• splash of water

Rinse sprouts and remove any of the gross leaves then slice them as thinly as you can. Grab the onion and slice that as thinly as you can too. Toss into a bowl, sprinkle with a little salt, and toss everything together. 

In a large skillet, mix together the maple, mustard, and vinegar. Place on medium high heat and stir constantly until the mixture starts to thicken and brown a bit. Grab bowl of sprouts and toss them into the skillet, mixing everything together until the sprouts are all coated. Give the skillet a little splash of water. and let cook for another minutes or two, just so the sprouts are not completely raw (you can cook them longer if you like) Remove from heat and dump back into bowl. Toss on the walnuts and give it all a good stir. Serve immediately , or let it sit and serve later (tastes even better after a few hours!)

My oven is fixed!! The part came in yesterday afternoon, right before we were about to leave for dinner at my sisters. The mr ripped the package open, popped the stove out and within 5 minutes I had a brand new, working ovens! (not really brand new, but it is much cleaner now after taking it apart and seeing how nasty it was)

But before this happened, I was working with no oven. And all I wanted to do ( all I wanted to do all weekend) was bake something.  So yesterday, instead of just waiting around moping, I decided to make something with the part of the oven that still worked. And being that it’s the week before Halloween, I have got candy on my mind, plus  a hugmongo bag of walnuts. Hmm, the possibilities. 

No oven, big bag of nuts, candy thoughts = Spicy maple candied walnuts A perfectly sweet and spicy treat that packs lots of flavor, protein, and healthy stuff and not a bunch  of shit. Made on the stove top with no fancy equipment., takes about 5 minutes to make and tastes like Woo hoo! A (kinda )candy to feel good about eating.

Ask the mr. I think he ate them all last night. And I am ok with that cause it’s way better then him eating that shit candy and also, he fixed my oven. Thanks love! 

Now to the nuts!

The stuff. Whole walnuts, real pure Vermont maple syrup, cayenne pepper and salt. 

Stick the walnuts into a dry skillet and place on the stove on medium high heat to give the nuts a little pre toast and to preheat the skillet.

While the walnuts are slightly toasting, dump the maple syrup in a bowl with cayenne and give it a little stir.

Once the skillet has heated and the walnuts are slightly toasted and starting to smell all nutty ,dump the syrup into the skillet while string until the nuts until all are coated.

And for the next few minutes, continue to stir the nuts until the maple syrup starts to caramelize and  there is no longer any liquid left in the pan.(like 3-5 minutes)

Now dump the nuts onto a lined baking sheet and spinkle with a pinch or two of salt, and if you like spice, a pinch more of cayenne pepper (you can make them as salty and spicy as you like!)

Note. As soon as you dump the nuts, stick your skillet in the sink and fill with water to avoid a crappy stuck on sugar mess.

Walnuts a plenty cooling off. 

Oh man.. dez nuts! (I am sorry, I couldn’t resists)

Snack on these, it will make you happy.

Enjoy your Tuesday! 

-C

• 1 1/2 cups raw, whole walnuts
• 1/4 cup maple syrup
• 1/2 teaspoon cayanne powder (more if you like really spicy)
• a couple pinches of salt 

Place walnuts into a large dry skillet  and stick on stove on medium heat. In a little bowl, mix the maple and the cayenne pepper together. When the skillet has preheated and the walnuts are slightly toasted ash giving off a nutty smell, pour mixture onto walnuts, string to evenly coat each nut. COntinue to cook and stir for another 3-4 minutes or until the syrup has caramelized ash dried. Once done, dump the mixture onto a lined baking sheet  and sprinkle with salt and maybe more cayenne pepper if yu want. Let cool, then eat…

These suckers make a great snack,  tossed into salads, or added to some apple strudel. Eat them whatever way floats your boat. 

Sometime the best things in life are the simplest things. For example; a walk through the woods, a really pretty smooth rock, a perfectly timed 80’s ballad song for the last push during a workout, or falling asleep on the couch and managing to not drool all over the newly washed pillows.(You know what I am talking about). I mean, can one really ask for much more?

Same goes with food. The simplest foods can really the best. Take this cashews cheese for example. All it is is soaked and blended up cashews with a bit of seasoning to cheese it up. Nothing fancy, nothing labor intensive, just straight up and straight out. You can up the greatness by adding thick cuts of fresh, sun kissed, bright and happy tomato, and a chunk of fresh bread…Not much better then that. So simple and yet so good.

 And bonus. No need to turn on any heating units in order to make this cause that would suck, given that we are again having another fucking heat wave. 

Agh stupid hot weather. STUPID!!!! But enough about that..

Cheese time.

The stuff. Cashews that be soakin for a while in some water, nutritional yeast (to give it that cheesy flavor), lemon, garlic, and salt and pepper. That’s for the cheese, but you are, and should, want to eat it with a large, so fresh and juicy, tomato and some kind of fresh bread situation. So you need that too!

Simple as can be. Strain cashews from soaking water and dump into a food processor with the garlic, nutritional yeast, juice of the lemon, a pinch of salt and pepper, and a little water.  Turn on processor.

And it’s done when its all smooth and creamy .Adjust salt and pepper to taste.

Tranfer  the goodness to a lovely jar 

And that’s that.. some cheese of the cashew.

But wait, you need to eat it.. Smear all over the bread situation, cut up the tomato, place big fat slabs directly onto cashew butter and spinkle with a salt and pepper.

SImply the best… Better then all the rest!

Happy today! Stay cool my friends…stay cool.

-C

makes about 1 1/2 cups of creamy, cheesy goodness

• 1 cup of raw unsalted cashew soaked in water for about an hour 
• 1/2 cup fresh water
• 2-4 tablespoons nutrional yeast 
• juice of a lemon
• 2-3 cloves garlic (optional )
• salt and pepper

And not that you have to, but having some freshy tomatoes and some nice bread to eat the cheese on is pretty fantastical. 

After you cashews have been soaking for about an hour, strain water and add them and all of the other ingredients to a food processor. Blend until smooth and creamy. Scoop into a jar.

Eat some right away on a hunk of fresh bread with lots of thick cuts of fresh tomato and place the rest in the fridge.

The cheese will get a bit thicker after being refrigerated for a while.

Use on anything , in anything, or all on it’s own. Licking jar clean is encouraged.

As the weather gets warmer and the days get longer, my food brain turns to fresh colorful simple spring food. (which is totally a thing). Spring food is a combination of the last of the winters hardy root veggies combined with the springs bounty of fresh greens and early growers. Spring food is the best!

This lovely. oh so gorgeous salad has been on repeat in my meal repertoire. It’s so yummy and so simple. Beets and carrots roasted and sliced, tossed onto a bed of tender spinach and topped with a creamy, lemony avocado dressing. Fresh, fast, light, and filling. Everything a perfect  spring salad needs. Not to mention it takes no time at all to make because with all this nice weather , we want to spend as much time basking in the warmth and glow of the sun. I might even take my spring salad outside today. Maybe.

Dressing stuff. A nice and ripe avocado, the juice of a juicy lemon, a bit of garlic powder (raw garlic is nice too, but grate it super fine) and salt. Simple simple and sometimes simple can be the best.All stuff get mashed super mashed until smooth and scooped into a jar with a lid. Add about 1/4- 1/2 cup water (depending on how thick you like it) and shake that jar all around.

That’s it. You now have super creamy avocado lemon dressing. Drizzle on anything and everything… especially this roasted carrot and beet salad..

A roasted beet and carrot, all sliced upTossed onto a bed of tender baby spinachAnd topped with creamy avocado dressing. Fantastic, so pretty, and makes the day super springy!

A salad suggestion….  Add some roasted chickpeas toasted nuts, or sunflower seeds to this or any salad. Adds a little proteins and the crispy crunch is a nice addition. 

Enjoy the day..Smile lots 

-C

Roasted Carrot Beet Salad and Avocado Lemon Dressing

Salad

• 2-3 cups Baby Spinach
• 1 large carrot
• 1 medium beet
• Toasted nuts, beans, or seeds (Optional)

You can roast the veggies a few ways.. Slice the carrot and beet, place on a baking sheet and  stick into the oven at 425 degrees until tender. Or you can just toss a the carrot and beet onto a baking sheet whole and roast.( What I usually do)

Once the veggies are roasted and cooled, thinly slice and toss onto the bed of baby spinach. Top with Avocado Lemon Dressing (recipe below) and some toasted crunchy thing.

Dressing

• 1 Ripe Avocado
• 1 lemon
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4- 1/2  cup water

Scoop avocado fruit into a bowl and mash with a fork until a paste is formed. Scoop mashed avocado into a jar and add remaining ingredients. Stick lid on jar and shake tip combined. Use on anything. 

Dressing lasts a few days in the fridge. Should stay green, but add a layer of lemon juice to top to keep from browning.

Tuesday tater tot time!

Sometimes you just want a tater tot. So what are you to do about it? Well I fought off the feeling for far too long (why? I do not know) and finally gave in got my shit together, got some potatoes, and made the tots. And then I was happy.

What was taking me so long?  Tater tots are freaking good.

These are nothing like those tots that were served in the lunch room cafeteria that we all know and loved. No these are sooooo much better, and probably (definitely ) way way healthier too cause they are baked, not fried. And to make’em even better, after making the tater tot tower you’re ready to eat, you can eat them up with whatever dippy type thing you can think of. Sure you could go with straight up ketchup (me, not a fan) or you could go nuts and make a big bowl of guacamole, grab the mustard and the hot sauce, and do that. Tater tots go so well with all sorts of stuff. (I was even thinking peanut butter but stopped myself for the time being)

. Next time I make them, I am so going to make a tater tot castle!

Tots away!

The stuff. Potatoes (duh), an onion, garlic powder, olive oil, and salt and pepper.

First thing to do is boil the potatoes…just a bit. Cut each potato into 4 wedges and stick into a big pot full of cold water, salted water. Stick pot on the stove ans bring to a boil, then turn heat down a little and continue to cook the potatoes until they are just barely for tender. Strain from the water and set aside to cool.

Once the potatoes have cooled off enough where you can handle them, grab a grate and grate them all up, along with the onion. ME, trying to use the least amount of dishes possible, I just grated it all onto the baking sheet that I was using to bake the tots off…. Worked like a charm. And once your taters and onion are grated, sprinkle in the garlic powder, a good amount of salt ans pepper ans drizzle it all with a little bit of olive oil. Mix it all around (I used my hands but a fork would work) and if you are using the baking sheet , just push the mound to one side.

And start forming the taters into tots…. Just grab a handful and squeeze it together into a tot shape.

Note. Have a dish towel close by to wipe your hands when they get to starchy… the tots stick together better when made with dry hands.

Tots ready for the oven. Bakes for 30-35 minutes at 400.. Flip after about 20 minutes.

Golden brown, all crispy an tot like. Ready for your eating pleasure.

Plate them up, serve with your favorite condiments (try guacamole , mustard and hot sauce) and eat them. Eat them all.

-C

serves 3

• 2 big russet potatoes
• 1 sweet yellow onion
• 1 tablespoon or so garlic powder
• olive oil
• salt and pepper

Slice the potatoes lengthwise into quarters and place into a pot of cold, salted water, making sure the potatoes are completely submerged.  Bring the potatoes to a boil then turn heat to medium and keep boiling until the potatoes are just barely fork tender., like 8-10 minutes. Drain the potatoes and let them cool.

Preheat oven to 400

Once cooled, grate the potato, along with the onion into a bowl or onto a baking sheet. Sprinkle with the garlic powder, add a good amount of salt ans pepper and drizzle with olive oil. Toss around until its evenly coated then start forming the mixture into tots. Place the tots on a baking sheet and once all the tots are formed ans ready to go, stick into the oven. Bake for about 20 minutes, remove, flip them over, then continue to bake for another 10-15 until they are all nice and golden brown.

Remove from oven, grab your favorite condiments and eat right away.