When the mr got home from work last night, her got himself a super great dinner suprice

Pizza, on a Monday. Woo Hoo! (I am so awesome, my sister even texted to congratulate him on his unexpected pizza dinner)

But here is the thing. I think pizza is a completely acceptable dinner any night of the week just as long as it is not covered in a shit tone of greasy cheese or any other kinda heavy and not so good stuff.  This is a not one of those types of pizzas. This pizza is light, the crust rolled slightly thin, covered in a creamy sweet pea and cashew cream, (which is really pretty) and topped off with a tons of shaved asparagus and sliced radishes.It’s a celebration of spring time veggies and tastes so f*ing good. Sweet and creamy from the peas cashew cream, a nice crispy freshness from the asparagus, and a nice little spicy kick from the radishes. All the flavors that make me happy. It’s oh so good. .

And really, It’s almost like eating a big salad with a piece of bread. Not a bad dinner right? So do yourself a favor and make that salad and bread into this kick ass pizza.

You can, you should, you, must.

The stuff. Peas (fresh or thawed out frozen.. my were frozen) some cashews soaking in water, a bunch of asparagus (I had purple but you can just use green) ans a few radishes. Also need a lemon, some nutritional yeast, a few coves of garlic, salt and pepper, and a little olive oil. Oh, and a pizza dough.

To get the cashew pea cream going, strain the water from the cashews and dump them into a blender along with the peas, garlic, nutritional yeast, juice of half of the lemon, and a pinch of salt. Turn blender on and slowly add in a bit of water, just enough to get the stuff to start blending. Keep on blending until nice and smooth.

And now shave the asparagus down. I found the easiest way to do this is to chop op the crown part then place the stock on the counter and peel away from you. Not all peels are going to be uniform and perfect, which is good for a textured pizza. Any pieces that break off or shave off weird, keep them too, it;s all going on the pizza. If you asparagus is not super fresh, they might have woody ends.  When done shaving just toss those into a bag and save for a soup later.

And now that the asparagus is done, thinly slice the radishes up.

Get that pizza dough onto a baking devise (use a baking sheet, pizza stone, or whatever you usually make pizza on. I used a lightly oiled baking sheet)  and smear lots of that cashew pea cream all over it.

Pile on the shaved asparagus and all the ends and tips that we cut off or broke off.

Top with the radishes and a good pinch of salt and lots of fresh cracked pepper.

Into the oven it needs to go.

Pulled from the oven, looking all pretty and springy and smelling so amazing.

Drizzled with a little of the left over cashew pea cream and a few squeezes of fresh lemon.

Your good to go!

Pizza on a weekday, it’s what you need in your life.

-C

• 1 12oz pizza dough (use this recipe, your own, or store bought)
• 10-15 or so stalks of asparagus (about 1/2 a pound)
• 3-4 big radishes
• 1/2 cup peas
• 1/2 cup cashews (soaked for about 1/2 an hour)
• 2-3 cloves garlic
• 3 tablespoons nutritional yeast
• 1/8-1/4 cup water
• A lemon
• olive oil
• Salt and pepper

Preheat oven to 450

First off, prepare your pizza dough or remove it from the fridge to come to room temperature.

Strain the water from the cashews and add them to a blender with the peas, the juice of half a lemon, 1/8 cup of water, the nutritionalyeast, and a sprinkle of salt. Blend until smooth. If you need to, add in another splash or two of water to thin it out.

Grab your asparagus stalks ans chop off the top crown parts. Take the remaining stalks and peel them. Do this by holding the stalk flat on the counter and while holding to the end, peel the stalk away from you.  I(f your asparagus is not super fresh ans had woody ends, use those to hold on to and when done shaving, just toss them into a bag and save for a soup later)  Shave each piece until you cant shave any more. Some pieces are going to be super thin, some kinda thick… that’s totally cool, it add dimension to the pizza.

  And now, as thinly as you can, slice the radishes.

To assemble pizza- Roll out dough kinda thin and place on a lightly oiled baking sheet.(you can bake your dough any way or on any thing that you usually do)  Smear a good amount of the cashew pea cream on dough. You will probably have a little left over which you can either water down a little as a drizzle for the done pizza or just save for a sandwich or a veggie dip for later.  Topthe smeared dough with all the shaved asparagus and chopped off crowns then layer on the radishes .Sprinkle with salt and pepper and stick into the oven. Bake for 15ish minutes or until your crust golden brown and done to your liking.

When you remove the pizza from the oven, feel free to drizzle the remaining cashew pea cream all over and definitelytop with a squeeze of more of fresh lemon.

Cut into pieces (square, triangles or what have you) and serve to your open mouth!

Happy Spring Eating!

Yesterday the mr and I bought windows! It was a total fluke but when we went to get our winter tires changed to our summer one (GOOD BYE WINTER), my brother in law (who was doing the tire change) gave us the keys to his truck and sent us to be productive with ourselves instead of sitting in the customer lounge drinking all the free coffee. So we ended up at the hardware store with the truck and no real expectations for anything other then browsing. But lo and behold we stumbles onto the windows that were just meant to be. So we bought them, loaded them into the truck (I don’t know how we would have fit them all into our little car..truck meant to be) and brought them to their new home. We now have six new wood interior, al clad exterior double hung windows (yet to be insulted) minus wait for it, one very large front door window.

Yup, I smashed the front door window. When we brought the windows we also bought a bunch of 2×4’s. While unloading them, I accidentally, but on purpose, smashed threw the front door with the wood. The door was starting to close on me and instead of just letting it, my reflexes got the better of me and I threw the wood, right into the window and apparently almost took the mr’s head off at the same time. Mother FUCKER!

Good times.

So that sums up the week. Some great ups, some down downs. Feeling lots of feels.  Working a lot but spending time doing things like a little hike with the family and the pup, a trip across the lake with my mom and little sister to the Target, and the mr and I took a trip to see his brother and sister in law and the new addition to the family.. A 12 day old little nugget that is just to freaking cute. And it’s spring and the weather is amazing so I am trying to get out into the gardens and get that going too.

As for today, we are going going to keep plugging away at the house, gots to the keep the momentum going while it’s good. But I am for sure going to make a trip to the library, and plop my butt in some sunshine with a steaming cup of coffee and a good read at some point today.  A little work, a little relaxation… And so much coffee!

Internet fun finds from the week.

– You can now do you business on this 18 karat gold toilet, on display and in use at the Guggenheim. The line might not be worth the wait.

-Check out this 100 year old lady boss. I hope if I make it to 100 that I can be as kick ass as her.

–Runners High. It’s for real

-I love this idea, but a problem I might encounter is that I would start drawing, not stop, then completely abandon my To Do list. Try Drawing Your To-Do List Instead of Writing It

-Oh Prince, you will be missed. Music and hair.. Prince’s Hair Styles From 1978 To 2013

–Plant Porn

-I have tried meditation and I am so so, but this seems like it would be perfect for me. This new kind of meditation has you listen to cuss words

– Funky and colorful interior inspirations.

– And I am kinda in love with Dusty Rose Pink Velvet Seating.. just not sure the mr would be into it.

-I am in the market for new sheets and these or these are my new favorite (but kinda expensive)

And some fun time pictures.

Everyone is asking how that house is going so I figured an update was in order.

Around the beginning of March we hired a guy (with another guy that was like 80 years old) to remove the back roof and to frame out the addition. We were planning on doing it ourselves but when it came down to it, it was going to take to long and was not something that I was entirely comfortable doing. It was still winter out, I have never removed a roof, and it just seemed like it was better to just have someone that does it all the time do it. And oh am I glade we did. These guys were awesome and a little nuts. We had a start date for a Tuesday, but on Monday morning, the mr gets a phone call from the head guy asking if he was going to go to the house and let him in. “Of course, I’ll be there at 8 tomorrow” said the mr.  “No, we are here right now” said the roof ripper off man. “Ok, be right over” and the mr rushes over to the house. When he gets there, the guys were already in the house. The had claimed onto the roof and started ripping it off from the outside.

And then two days later , the roof was gone and the skeleton of the addition was up.  It was fantastic and amazing and we were so excited. SO worth hiring it out!!!!

Our next move was the roof,(to keep out the snow ans rain) which those guys ended up came back and throwing on for us. That was another job we were planning on doing, but when the mr crawled onto the roof to measure for materials, he came back down and said to me”hell no. not doing it” (He is terribly afraid of heights)

After the roof went up, we still had a lot of demo to do. It took us a few days to finish removing the rest of the walls and all the layers of flooring. Then it got really freaking cold out so we boarded off the upstairs with insulation and did some stuff downstairs.

We were on a good roll, getting shit done, about to start framing, then the shittest shit ever happened and Sean died. We didn’t go back over to the house for like 2 weeks. (shit head, you were suppose to help us) We lost all motivation and I was in no state to be doing any work that required power tools or crow bars.( I probably would have cut a hand off or accidentally set the house on fire) So yeah, no house work. But over these past 2 weeks we have slowly gotten back into the swing of things. We have cleaned up the upstairs, framed out all the wall and are moving right along. Next is windows, (which is now more just a matter of picking some we like and ordering them) running all the electrical, plumping the bathroom, insulation the ceiling and walls, then getting an inspection! But that will be a breeze…. haha.

So that’s what’s been going on in the house. Fun fun fun!

Hopefully I will have another update on other parts of the house for you guys soon!

-C

Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to’s have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can’t blame them really. Food has not been top priority.  If they will eat pasta, well then that’s what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)

But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza…. what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!

We (really me) went all out fresh with a hugmongo salad of broccoli and lentils.  Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us,  although I think I might make it again for tonight to bring to the sisters house for dinner.

A salad that that makes me (and the mr) happy to eat and will make you happy too!

The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.

Start by getting those lentils and water into a pot and on the stove to cook.  Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)

Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)

Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.

Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.

And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.

Hooray! A no pasta, starch, mayo smothered salad for everyone!

Happy eating.

-C

Serves 3-4 as a side. 2 as a meal

• 1 big head of broccoli (about 2 1/2-3 cups chopped)
• 1/2 cup dried green lentils
•  1 1/4 cup water
• a small red onion
• 1/2 of a ripe avocado
• around 1/4 cup red wine vinegar
• salt and pepper

Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.

While the lentils are cooking, grab a big bowl.  Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.

Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado,  cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.

This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.

Whenever you decide to eat it, just grab a fork and dig in!

Not going to lie. Today is a hard day. It’s Sean’s birthday… He would be 27.

Thump thump (that’s my head hitting a wall)

I am not at the point yet where I think of Sean and am not sad because well, I am sad all the time. But I really want to get there, where when I think of him, it makes me happy, or well, more happy then sad. I know it’s going to take time (I just have to say that I hate how everyone says it just takes time. No shit) and that I will get there someday.  But today, I am, for him and for me, try spending today thinking about all the good times and not be so sad. 

So yeah, going to spend 1/2 the day doing some work (keeps the mind at bay) and the other half with the family. They are grilling up hot dogs while I eat lettuce by the head, and we are just going celebrate Sean the way we celebrate everything in our family. Together with food. We will sit around, talking about everything and nothing, let the littles run around , let the dogs run wild, and just be. The is sun is shinning, the world is warm, and the family will be surrounded by each other. (like everyday for the past two weeks.. so much family time) And of course Sean will be the center of attention, not there physically, but in all the spirit.

And as for taking the day to chill, I am postponing my day of nothing until tomorrow and locking my door on the world. I love my family oh so much but if I don’t take a day to myself… I might bite someones head off.

Anyway.  Got some stuff from the good old internet that happen to be of some interest to me.

-Did you know it’s National Park Week.. National parks are the best so you should go get your butt to the closest one, it’s free! (Bring a picnic and some hiking boots)

– This coloring book needs to happen.

– I feel in love with these photos that a mom took of her kids.  They are amazing

-Screw GI Joes, if you want plastic action figures get these. Yoga Joes

–House love.

-Ever wonder how museums keep their art collections clean? Check this guy out cleaning a Pollack.    There is no way I could do anything close to that, I would loss my shit.

-I will be looking for this book next time I am at the library (for the littles of course) ‘Can I Eat That?’ a Whimsical New Children’s Book

–Tree houses in house plants.. two of my favorite things together in one.

-What Do Recyclable, Biodegradable & Compostable Really Mean?

-This is just one reason I avoid eating out.. I am paranoid, and for good reason… ‘Farm To Fable’? Tampa Probe Finds Many Restaurants Lie About Sourcing

Some new pictures from the past week.

Hope everyone is having a great day and enjoying life.

Happy Birthday Sean, Love you!

-C

There is a big difference between thinking about doing something and being motivated enough to actually do it. I have been thinking a lot about doing some baking (among other things, like being a functional human) but I haven’t been feeling all that motivated to actually do it.  To my defence we haven’t really been home and food situations have been taking place at sisters or moms house. So yeah, can’t exactly bake a cake, take pictures, and not pull my hear out with 15 people running around the kitchen.. But yesterday I had the afternoon at home to get some shit done and it was the perfect time to open the door,(it wasalmost warm enough to have the door open!!!) put on some tunes, and bake a little something something before we headed over to dinner at my sisters.

Nothing to fancy or overly pretentious, just something that people will eat (especially my mom, she needs all the cake in the word). And a loaf because loafs travel well and sometimes a cake just calls for 90 degree angles. Chocolate because it’s chocolate (everyone likes chocolate) with and orange glaze for a slight pop of brightness and honestly, cause I bought a shit ton of oranges a few weeks back and they need to be used up asap.

A welcome back to the kitchen, simple chocolate loaf cake. And after it was devoured by the family (mom loved it) I thought aboutchanging the name to a “Freak Yeah, Damn Tasty, Super Fantastic, Simple Chocolate Cake”…..  but that’s kind of a long name.

The stuff. Got abowl with flour, cocoa powder, salt, baking soda and baking powder, and sugar. Then a cup of what is 1/2 soy milkand 1/2 coffee, some vanilla extract, a little apple cider vinegar, and some oil. That’s cake stuff. The glaze stuff is the powdered sugar, the orange, and another pinch of salt and splash of vanilla.

Super simple. Whisk all the dry together

Then just dump all the wet stuff into the dry and mix it all up until everything is evenly incorporated.

Batter goes into a greased loaf pan and into the oven…….45 minutes later……  it’s all cooked and stuff. Ttake it out and let it cool.

While the cake is cooling, make that glaze. Powdered sugar, orange zest, a pinch of salt and a splash of vanilla go into a bowl. Whisk together with just enough orange juice to make it all come together and is all glaze like.

When the cake is completely cooled, drizzle (dump) glaze all over cake. And really, make sure the cake is cooled or else the cake will just absorb the glaze.

Drip drip drip…. Next time I will remember to do this over a plate or something, there is sugary glaze everywhere.

And now the loaf cake is done, ready for eating.

Have a great day, get motivated and start planning for the WEEKEND! (Cake should be included in those plans)

-C

Makes one loaf cake

• 1 1/2 cups flour
• 1/3 cup cocoa powder
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cups sugar
• 1/3 cup oil (any oil but if you use coconut, make sure it’s melted)
• 1/2 soy milk
• 1/2 cup brewed coffee
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla

the glaze

• an orange (about a tablespoon of fresh zest and 1/2 the juice of half of the orange)
• 3/4 cup powdered sugar
• pinch of salt
• splash of vanilla

Preheat oven to 350

In a large bowl, mix together the flour, cocoa powder, sugar, salt, baking soda and powder. Dump in the rest of the ingredients and mix until evenly incorporated. Pour batter into a greased a 9x5loaf pan then stick into the oven. Bake for about 45 minutes or until a tester comes out clean

To make the glaze, mix the sugar, a tiny pinch of salt and the zest of the orange together. Add in a splash of vanilla and slowly add in orange juice until the glaze is the consistency that you want.(not to thick or to thin)

Once cake has completely cooled, drizzle the glaze all over the cake.

Now you can grab a knife, cut a slice,and call it a day.

Sean Tyler Stem. April 17, 1989- March 29, 2016

 About a week and a half ago my little brother passed away of a drug overdose. Mother Fucker, fuck fucker fuck.

I am okay. I might not be in the best head space being that I am so fucking sad and feel wounded, but okay. . Everything just feels so weird. It’s like a part of me is missing but at the same time it still doesn’t seem real. So yeah. Fuck fuck fuck. (apparently I swear A LOT when I am sad)

I want people to know about Sean and what and why it happened, but at the same time I kinda don’t want to talk about it yet. It’s still really raw. Also I am not the greatest with emotions and right now I am still processing and feeling and just being. But I do want people to know that Sean may have had his problems but he was such amazing, kind, sometimes a cocky, but such a talented person. He was so full of the brightest light, laughter, generosity and so so much love.  He really was a great person (and I am not just saying that cause he is dead) A person that I am so blessed and lucky to get to call my little brother. He made everyone smile, even when you didn’t feel like it. Every person that came into his life are greater for having had him here. 

The rest of the family is doing. It’s so weird being together as a family without one of us, it seems so off because wealways do everything together and I keep getting that weird feeling that I am waiting for his ass to show up (he was always late for everything). Oh man, it’s a hurt that will not quit.  So yeah, we have been spending all of our time together (so much togetherness it’s kinda sick). We laugh and cry and get angry and are sad, and go for walks and eat (well they eat. People keep bringing food, all meat pasta dishes so I am just nibbling on carrots… FYI people, sad people eat veggies too!) It’s been rough, but we have so much love for each other, the same sick sense of humor (the things we have been saying…and he can’t talk back. HA!)  and are so close.  We truly are so lucky to have each other. (even if we are driving each other crazy)

And Life, gots to keep doing it.  So I am going to start trying to get a little consistency back into mine this week, start working on the house again, catch up on bills and paperwork, and clean the sheets on my bed. (it’s been 2 weeks.. gross)  Also going to try and do a post or two… I miss it and the kitchen is my therapy.

I miss my little brother. He was such a shit, a good shit, but a shit no less. But just because he is dead doesn’t mean he doesn’t exist. He will always exist.

-C

Here is the obituary of Sean T Stem written by my sister Shannon with the help of her friend Hilary.

[Above photo was taken off of his facebook page. It’s one of my favorites.]

Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to’s have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can’t blame them really. Food has not been top priority.  If they will eat pasta, well then that’s what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)

But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza…. what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!

We (really me) went all out fresh with a hugmongo salad of broccoli and lentils.  Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us,  although I think I might make it again for tonight to bring to the sisters house for dinner.

A salad that that makes me (and the mr) happy to eat and will make you happy too!

The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.

Start by getting those lentils and water into a pot and on the stove to cook.  Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)

Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)

Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.

Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.

And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.

Hooray! A no pasta, starch, mayo smothered salad for everyone!

Happy eating.

-C

Serves 3-4 as a side. 2 as a meal

• 1 big head of broccoli (about 2 1/2-3 cups chopped)
• 1/2 cup dried green lentils
•  1 1/4 cup water
• a small red onion
• 1/2 of a ripe avocado
• around 1/4 cup red wine vinegar
• salt and pepper

Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.

While the lentils are cooking, grab a big bowl.  Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.

Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado,  cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.

This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.

Whenever you decide to eat it, just grab a fork and dig in!

Not going to lie. Today is a hard day. It’s Sean’s birthday… He would be 27.

Thump thump (that’s my head hitting a wall)

I am not at the point yet where I think of Sean and am not sad because well, I am sad all the time. But I really want to get there, where when I think of him, it makes me happy, or well, more happy then sad. I know it’s going to take time (I just have to say that I hate how everyone says it just takes time. No shit) and that I will get there someday.  But today, I am, for him and for me, try spending today thinking about all the good times and not be so sad. 

So yeah, going to spend 1/2 the day doing some work (keeps the mind at bay) and the other half with the family. They are grilling up hot dogs while I eat lettuce by the head, and we are just going celebrate Sean the way we celebrate everything in our family. Together with food. We will sit around, talking about everything and nothing, let the littles run around , let the dogs run wild, and just be. The is sun is shinning, the world is warm, and the family will be surrounded by each other. (like everyday for the past two weeks.. so much family time) And of course Sean will be the center of attention, not there physically, but in all the spirit.

And as for taking the day to chill, I am postponing my day of nothing until tomorrow and locking my door on the world. I love my family oh so much but if I don’t take a day to myself… I might bite someones head off.

Anyway.  Got some stuff from the good old internet that happen to be of some interest to me.

-Did you know it’s National Park Week.. National parks are the best so you should go get your butt to the closest one, it’s free! (Bring a picnic and some hiking boots)

– This coloring book needs to happen.

– I feel in love with these photos that a mom took of her kids.  They are amazing

-Screw GI Joes, if you want plastic action figures get these. Yoga Joes

–House love.

-Ever wonder how museums keep their art collections clean? Check this guy out cleaning a Pollack.    There is no way I could do anything close to that, I would loss my shit.

-I will be looking for this book next time I am at the library (for the littles of course) ‘Can I Eat That?’ a Whimsical New Children’s Book

–Tree houses in house plants.. two of my favorite things together in one.

-What Do Recyclable, Biodegradable & Compostable Really Mean?

-This is just one reason I avoid eating out.. I am paranoid, and for good reason… ‘Farm To Fable’? Tampa Probe Finds Many Restaurants Lie About Sourcing

Some new pictures from the past week.

Hope everyone is having a great day and enjoying life.

Happy Birthday Sean, Love you!

-C

There is a big difference between thinking about doing something and being motivated enough to actually do it. I have been thinking a lot about doing some baking (among other things, like being a functional human) but I haven’t been feeling all that motivated to actually do it.  To my defence we haven’t really been home and food situations have been taking place at sisters or moms house. So yeah, can’t exactly bake a cake, take pictures, and not pull my hear out with 15 people running around the kitchen.. But yesterday I had the afternoon at home to get some shit done and it was the perfect time to open the door,(it wasalmost warm enough to have the door open!!!) put on some tunes, and bake a little something something before we headed over to dinner at my sisters.

Nothing to fancy or overly pretentious, just something that people will eat (especially my mom, she needs all the cake in the word). And a loaf because loafs travel well and sometimes a cake just calls for 90 degree angles. Chocolate because it’s chocolate (everyone likes chocolate) with and orange glaze for a slight pop of brightness and honestly, cause I bought a shit ton of oranges a few weeks back and they need to be used up asap.

A welcome back to the kitchen, simple chocolate loaf cake. And after it was devoured by the family (mom loved it) I thought aboutchanging the name to a “Freak Yeah, Damn Tasty, Super Fantastic, Simple Chocolate Cake”…..  but that’s kind of a long name.

The stuff. Got abowl with flour, cocoa powder, salt, baking soda and baking powder, and sugar. Then a cup of what is 1/2 soy milkand 1/2 coffee, some vanilla extract, a little apple cider vinegar, and some oil. That’s cake stuff. The glaze stuff is the powdered sugar, the orange, and another pinch of salt and splash of vanilla.

Super simple. Whisk all the dry together

Then just dump all the wet stuff into the dry and mix it all up until everything is evenly incorporated.

Batter goes into a greased loaf pan and into the oven…….45 minutes later……  it’s all cooked and stuff. Ttake it out and let it cool.

While the cake is cooling, make that glaze. Powdered sugar, orange zest, a pinch of salt and a splash of vanilla go into a bowl. Whisk together with just enough orange juice to make it all come together and is all glaze like.

When the cake is completely cooled, drizzle (dump) glaze all over cake. And really, make sure the cake is cooled or else the cake will just absorb the glaze.

Drip drip drip…. Next time I will remember to do this over a plate or something, there is sugary glaze everywhere.

And now the loaf cake is done, ready for eating.

Have a great day, get motivated and start planning for the WEEKEND! (Cake should be included in those plans)

-C

Makes one loaf cake

• 1 1/2 cups flour
• 1/3 cup cocoa powder
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cups sugar
• 1/3 cup oil (any oil but if you use coconut, make sure it’s melted)
• 1/2 soy milk
• 1/2 cup brewed coffee
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla

the glaze

• an orange (about a tablespoon of fresh zest and 1/2 the juice of half of the orange)
• 3/4 cup powdered sugar
• pinch of salt
• splash of vanilla

Preheat oven to 350

In a large bowl, mix together the flour, cocoa powder, sugar, salt, baking soda and powder. Dump in the rest of the ingredients and mix until evenly incorporated. Pour batter into a greased a 9x5loaf pan then stick into the oven. Bake for about 45 minutes or until a tester comes out clean

To make the glaze, mix the sugar, a tiny pinch of salt and the zest of the orange together. Add in a splash of vanilla and slowly add in orange juice until the glaze is the consistency that you want.(not to thick or to thin)

Once cake has completely cooled, drizzle the glaze all over the cake.

Now you can grab a knife, cut a slice,and call it a day.

Sean Tyler Stem. April 17, 1989- March 29, 2016

 About a week and a half ago my little brother passed away of a drug overdose. Mother Fucker, fuck fucker fuck.

I am okay. I might not be in the best head space being that I am so fucking sad and feel wounded, but okay. . Everything just feels so weird. It’s like a part of me is missing but at the same time it still doesn’t seem real. So yeah. Fuck fuck fuck. (apparently I swear A LOT when I am sad)

I want people to know about Sean and what and why it happened, but at the same time I kinda don’t want to talk about it yet. It’s still really raw. Also I am not the greatest with emotions and right now I am still processing and feeling and just being. But I do want people to know that Sean may have had his problems but he was such amazing, kind, sometimes a cocky, but such a talented person. He was so full of the brightest light, laughter, generosity and so so much love.  He really was a great person (and I am not just saying that cause he is dead) A person that I am so blessed and lucky to get to call my little brother. He made everyone smile, even when you didn’t feel like it. Every person that came into his life are greater for having had him here. 

The rest of the family is doing. It’s so weird being together as a family without one of us, it seems so off because wealways do everything together and I keep getting that weird feeling that I am waiting for his ass to show up (he was always late for everything). Oh man, it’s a hurt that will not quit.  So yeah, we have been spending all of our time together (so much togetherness it’s kinda sick). We laugh and cry and get angry and are sad, and go for walks and eat (well they eat. People keep bringing food, all meat pasta dishes so I am just nibbling on carrots… FYI people, sad people eat veggies too!) It’s been rough, but we have so much love for each other, the same sick sense of humor (the things we have been saying…and he can’t talk back. HA!)  and are so close.  We truly are so lucky to have each other. (even if we are driving each other crazy)

And Life, gots to keep doing it.  So I am going to start trying to get a little consistency back into mine this week, start working on the house again, catch up on bills and paperwork, and clean the sheets on my bed. (it’s been 2 weeks.. gross)  Also going to try and do a post or two… I miss it and the kitchen is my therapy.

I miss my little brother. He was such a shit, a good shit, but a shit no less. But just because he is dead doesn’t mean he doesn’t exist. He will always exist.

-C

Here is the obituary of Sean T Stem written by my sister Shannon with the help of her friend Hilary.

[Above photo was taken off of his facebook page. It’s one of my favorites.]

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

Ok, I figured it out. Date sauce.

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

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

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

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

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

-C

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

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

Salted Date Caramel

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

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

Preheat oven to 350

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

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

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

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

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

Sean Tyler Stem. April 17, 1989- March 29, 2016

 About a week and a half ago my little brother passed away of a drug overdose. Mother Fucker, fuck fucker fuck.

I am okay. I might not be in the best head space being that I am so fucking sad and feel wounded, but okay. . Everything just feels so weird. It’s like a part of me is missing but at the same time it still doesn’t seem real. So yeah. Fuck fuck fuck. (apparently I swear A LOT when I am sad)

I want people to know about Sean and what and why it happened, but at the same time I kinda don’t want to talk about it yet. It’s still really raw. Also I am not the greatest with emotions and right now I am still processing and feeling and just being. But I do want people to know that Sean may have had his problems but he was such amazing, kind, sometimes a cocky, but such a talented person. He was so full of the brightest light, laughter, generosity and so so much love.  He really was a great person (and I am not just saying that cause he is dead) A person that I am so blessed and lucky to get to call my little brother. He made everyone smile, even when you didn’t feel like it. Every person that came into his life are greater for having had him here. 

The rest of the family is doing. It’s so weird being together as a family without one of us, it seems so off because wealways do everything together and I keep getting that weird feeling that I am waiting for his ass to show up (he was always late for everything). Oh man, it’s a hurt that will not quit.  So yeah, we have been spending all of our time together (so much togetherness it’s kinda sick). We laugh and cry and get angry and are sad, and go for walks and eat (well they eat. People keep bringing food, all meat pasta dishes so I am just nibbling on carrots… FYI people, sad people eat veggies too!) It’s been rough, but we have so much love for each other, the same sick sense of humor (the things we have been saying…and he can’t talk back. HA!)  and are so close.  We truly are so lucky to have each other. (even if we are driving each other crazy)

And Life, gots to keep doing it.  So I am going to start trying to get a little consistency back into mine this week, start working on the house again, catch up on bills and paperwork, and clean the sheets on my bed. (it’s been 2 weeks.. gross)  Also going to try and do a post or two… I miss it and the kitchen is my therapy.

I miss my little brother. He was such a shit, a good shit, but a shit no less. But just because he is dead doesn’t mean he doesn’t exist. He will always exist.

-C

Here is the obituary of Sean T Stem written by my sister Shannon with the help of her friend Hilary.

[Above photo was taken off of his facebook page. It’s one of my favorites.]

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

Ok, I figured it out. Date sauce.

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

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

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

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

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

-C

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

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

Salted Date Caramel

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

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

Preheat oven to 350

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

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

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

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

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

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

• 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 fo food, grab a bowl (add anything you want to add to the bottom ad fill that bowl up with the beet salad and top with roasted hazelnuts.

Grab a fork and eat.

I was cleaning out the fridge and found that I had a good few really ripe avocados that were in need of eating ASAP. (I bought like 8 at once… super sale!) My first thought was I wish I could freeze these and save them for later. Then I thought well why the heck don’t I freeze them. So that’s what I did. I pureed them up, added a little lemon juice and stuck a jar of tangy green creamy goodness into the freezer and all throughout the week found myself standing in front of the fridge with a spoon scraping at the jar of avocado. It was so good. I even added a little fruit to it toward the end. Avocado and fruit = oh hell yes.

And now that is is officially spring we should be eating popsicles (right?!). I figured you guys are cool enough that I would share my new found love of frozen avocados and you would be down with it.

I know, some might think that plain old frozen avocado doesn’t sound amazing, but when you add a little sweetness and swirl it around with super sweet and creamy mango. Trust me, it’s freaking amazing. The flavors go perfectly together, and the texture, it’s almost like ice cream… SO GOOD! Anyway, I know that it might not be the perfect spring weather as of today, but the beauty of these is that you make them, freeze them and leave them until the perfect moment. Say a good long day of raking up all the cat poop that the neighbors cat has left in all your spring flower beds, or picking up all the recycling that has blow into the bushes all winter long. Maybe a day of cleaning out the closet or dusting the ceilings. Make these popsicles now and treat yourself to one after doing some kind of crappy spring chores, its what you need to do.. Or better yet, bribe a little with a popsicle to do your spring cleaning….. Yeah, I might just do that.

Or just make them and eat them… no spring chores required.

The stuff. A nice ripe mango and a nice ripe avocado. A bit of lemon juice (from half a lemon),  a little maple syrup, and a some water.

Scoop the avocado into a jar and cut up the mango ans stick into a jar…..

Splash a little water into each jar and blend them up. (I used my hand blender. but use the blending device of your choice) Add the maple syrup to the avocado.. as much as you need, and if your mango is not super sweet, you can add a little to that too.

Scoop the avocado puree into the mango and gently swirl it around

Now pour/scoop the mixture into your popsicle molds. And because mine was thick enough, I was able to stick the wood sticks without them sinking.

Noe get them quick into the freezer

A good few hours (I didn’t even check until the next day but I bet 4-5 hours in a good freezer will do) the popsicles are nowposicles!!!!!

Pop them out of the mold (a few minutes on the counter and or a quick rinse under warm water) and do what needs to be done.

So creamy sweet and refreshing… This is a happy spring popsicle for sure.

Have a great day!

-C

Makes four 4oz popsicles

• 1 ripe avocado
• 1 ripe mango
• 1/2 a lemon or lime
• 1-2 tablespoons maple syrup (or any sweetener of you liking)
• about 1/2 cup of water

Note.sIF your mango is not super sweet you might want to add a little maple syrup to thatto that as well. And depending on the actual size of your mango and avocado, you might find yourself with a little extra fruit puree…. so maybe an extra popsicle can be made or you can just eat it now.

Scoop avocado into a jar and cut and dice mango and place in a separate jar. Add maple to the avocado (and the mango if you want) and about 1/4 cup of water to each.  With a hand blender, blend each until smooth ( or use a regular blender) Once both are blended, dump one into the other and gently swirl around. Pour mixture into popsicle molds, add the sticks and stick into the freeze. Keep freezing until frozen which should take at least 4-5 hours.

And once frozen, pop out of molds (run mold under warm water or just leave on counter for a few minutes) and eat them like it hot!

 Happy Spring people! Aren’t you so excited? I know I am. The daffodils are starting to pop up, the birds are out like crazy with their churp churping and there is a hint of buds grazing all the tree. We are in for warmer weather, fresh green spring veggies, and lots of mud… I mean, what’s not to be happy about. (there are things but we don’t need to talk about them right now)

Yesterday the mr and I finished ripping up all the floor stuff (I managed not to hurt myself until the very last piece and stuck a nail into my hand) and then traveled the city looking at all the windows in all the stores. Window shopping is such a pain in the ass. If you never have to do it, don’t. But we have to and we need to make some decisions like now because this week a bunch of men are making their way over to the new house with their saws and hammers and a big dumpster and are going to cut the back roof off. I am so excited! The addition is going up and the best part is we decided it was just to much for the two of us to do so we hired out the hardest part. We don’t have to tear it down or frame it up anymore and oh does this make me happy. I was not to into the idea of me and the mr ripping of the roof ourselves. The mr, sure he knows what he is doing, but me, I would have probably taken the whole house down.

Anyway, going to be doing house stuff until we can’t which I am ok with because I am really starting to feel crazy and am ready to move.  I know it’s still a few months away but I have this weird feeling that I can’t really stop and chill until we are in the new house and I am relaxing there.. so we better get on it. 

And I can’t forget the cake. I need to make us a bunny with lots and lots of jelly beans.

Internet browsing from me to you.

-I think I might just spend my day making these. DIY GIANT ORIGAMI BUNNIES!

-My new house crush.

Pasta Hair packages are so cool. Creative Packaging Design Turns Pasta Into Hair

It works. Smart Tip: Peel an Entire Head of Garlic in 10 Seconds

-These 27 Solutions Could Help The U.S. Slash Food Waste

-Not Happy With the Candidates? Try Out a New Country. I know I have threatened to move if things go south around here.

-Of course this make all the sense. Greenery (or Even Photos of Trees) Can Make Us Happier

–LUSHNA VILLA: TINY SHELTERS FOR GLAMPING Yes! The mr and I will be making something like this for sure.

-My someday CARIBBEAN Home.

-I am really into (at the moment)  using light colored wood in fun ways at the house..Even thinking about plywood floors……we will see.

-More then just a great actor with an amazing voice. -Morgan Freeman Changed His 124 Acre Ranch Into A Bee Sanctuary To Help Save The Bees

And a few pics from the week.

Have a great weekend and again, Happy Spring!

-C

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

Ok, I figured it out. Date sauce.

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

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

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

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

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

-C

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

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

Salted Date Caramel

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

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

Preheat oven to 350

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

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

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

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

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

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

• 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 fo food, grab a bowl (add anything you want to add to the bottom ad fill that bowl up with the beet salad and top with roasted hazelnuts.

Grab a fork and eat.

I was cleaning out the fridge and found that I had a good few really ripe avocados that were in need of eating ASAP. (I bought like 8 at once… super sale!) My first thought was I wish I could freeze these and save them for later. Then I thought well why the heck don’t I freeze them. So that’s what I did. I pureed them up, added a little lemon juice and stuck a jar of tangy green creamy goodness into the freezer and all throughout the week found myself standing in front of the fridge with a spoon scraping at the jar of avocado. It was so good. I even added a little fruit to it toward the end. Avocado and fruit = oh hell yes.

And now that is is officially spring we should be eating popsicles (right?!). I figured you guys are cool enough that I would share my new found love of frozen avocados and you would be down with it.

I know, some might think that plain old frozen avocado doesn’t sound amazing, but when you add a little sweetness and swirl it around with super sweet and creamy mango. Trust me, it’s freaking amazing. The flavors go perfectly together, and the texture, it’s almost like ice cream… SO GOOD! Anyway, I know that it might not be the perfect spring weather as of today, but the beauty of these is that you make them, freeze them and leave them until the perfect moment. Say a good long day of raking up all the cat poop that the neighbors cat has left in all your spring flower beds, or picking up all the recycling that has blow into the bushes all winter long. Maybe a day of cleaning out the closet or dusting the ceilings. Make these popsicles now and treat yourself to one after doing some kind of crappy spring chores, its what you need to do.. Or better yet, bribe a little with a popsicle to do your spring cleaning….. Yeah, I might just do that.

Or just make them and eat them… no spring chores required.

The stuff. A nice ripe mango and a nice ripe avocado. A bit of lemon juice (from half a lemon),  a little maple syrup, and a some water.

Scoop the avocado into a jar and cut up the mango ans stick into a jar…..

Splash a little water into each jar and blend them up. (I used my hand blender. but use the blending device of your choice) Add the maple syrup to the avocado.. as much as you need, and if your mango is not super sweet, you can add a little to that too.

Scoop the avocado puree into the mango and gently swirl it around

Now pour/scoop the mixture into your popsicle molds. And because mine was thick enough, I was able to stick the wood sticks without them sinking.

Noe get them quick into the freezer

A good few hours (I didn’t even check until the next day but I bet 4-5 hours in a good freezer will do) the popsicles are nowposicles!!!!!

Pop them out of the mold (a few minutes on the counter and or a quick rinse under warm water) and do what needs to be done.

So creamy sweet and refreshing… This is a happy spring popsicle for sure.

Have a great day!

-C

Makes four 4oz popsicles

• 1 ripe avocado
• 1 ripe mango
• 1/2 a lemon or lime
• 1-2 tablespoons maple syrup (or any sweetener of you liking)
• about 1/2 cup of water

Note.sIF your mango is not super sweet you might want to add a little maple syrup to thatto that as well. And depending on the actual size of your mango and avocado, you might find yourself with a little extra fruit puree…. so maybe an extra popsicle can be made or you can just eat it now.

Scoop avocado into a jar and cut and dice mango and place in a separate jar. Add maple to the avocado (and the mango if you want) and about 1/4 cup of water to each.  With a hand blender, blend each until smooth ( or use a regular blender) Once both are blended, dump one into the other and gently swirl around. Pour mixture into popsicle molds, add the sticks and stick into the freeze. Keep freezing until frozen which should take at least 4-5 hours.

And once frozen, pop out of molds (run mold under warm water or just leave on counter for a few minutes) and eat them like it hot!

 Happy Spring people! Aren’t you so excited? I know I am. The daffodils are starting to pop up, the birds are out like crazy with their churp churping and there is a hint of buds grazing all the tree. We are in for warmer weather, fresh green spring veggies, and lots of mud… I mean, what’s not to be happy about. (there are things but we don’t need to talk about them right now)

Yesterday the mr and I finished ripping up all the floor stuff (I managed not to hurt myself until the very last piece and stuck a nail into my hand) and then traveled the city looking at all the windows in all the stores. Window shopping is such a pain in the ass. If you never have to do it, don’t. But we have to and we need to make some decisions like now because this week a bunch of men are making their way over to the new house with their saws and hammers and a big dumpster and are going to cut the back roof off. I am so excited! The addition is going up and the best part is we decided it was just to much for the two of us to do so we hired out the hardest part. We don’t have to tear it down or frame it up anymore and oh does this make me happy. I was not to into the idea of me and the mr ripping of the roof ourselves. The mr, sure he knows what he is doing, but me, I would have probably taken the whole house down.

Anyway, going to be doing house stuff until we can’t which I am ok with because I am really starting to feel crazy and am ready to move.  I know it’s still a few months away but I have this weird feeling that I can’t really stop and chill until we are in the new house and I am relaxing there.. so we better get on it. 

And I can’t forget the cake. I need to make us a bunny with lots and lots of jelly beans.

Internet browsing from me to you.

-I think I might just spend my day making these. DIY GIANT ORIGAMI BUNNIES!

-My new house crush.

Pasta Hair packages are so cool. Creative Packaging Design Turns Pasta Into Hair

It works. Smart Tip: Peel an Entire Head of Garlic in 10 Seconds

-These 27 Solutions Could Help The U.S. Slash Food Waste

-Not Happy With the Candidates? Try Out a New Country. I know I have threatened to move if things go south around here.

-Of course this make all the sense. Greenery (or Even Photos of Trees) Can Make Us Happier

–LUSHNA VILLA: TINY SHELTERS FOR GLAMPING Yes! The mr and I will be making something like this for sure.

-My someday CARIBBEAN Home.

-I am really into (at the moment)  using light colored wood in fun ways at the house..Even thinking about plywood floors……we will see.

-More then just a great actor with an amazing voice. -Morgan Freeman Changed His 124 Acre Ranch Into A Bee Sanctuary To Help Save The Bees

And a few pics from the week.

Have a great weekend and again, Happy Spring!

-C

Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no,  green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go.  Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)

No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!

But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage.  This is my kind of pot roast.

Now go quick.. the cabbage sales will be over soon.

The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.

Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.

Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.

While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.

And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.

Beans looking a bit plumped..

Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…

Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown

Look at that… Tender roasted veggies, plump beans. Everything about this is right.

Grab a knife and cut the cabbage (its so tender) into big wedges.

A wedge into a bowl along with a big spoonful or two of the beans and veggies..

Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!

Eat away and Happy St Patrick’s Day.

-C

serves 3-4

• 1 cup dried kidney beans
• 3-4 cups water
• a medium sized head of cabbage
• 2-3 carrots
• 1 large onion
•  a potato or a a small rutabaga(or both)
• 1 heaping teaspoon caraway seeds
• 1 heaping teaspoon fennel seeds
• 1 heaping teaspoon ground mustard
• a bay leaf
• salt and pepper

Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.

While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.

Preheat oven to 375

Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.

Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.

Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.

Eat until your full.

.

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.

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

Ok, I figured it out. Date sauce.

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

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

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

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

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

-C

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

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

Salted Date Caramel

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

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

Preheat oven to 350

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

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

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

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

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

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

• 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 fo food, grab a bowl (add anything you want to add to the bottom ad fill that bowl up with the beet salad and top with roasted hazelnuts.

Grab a fork and eat.

I was cleaning out the fridge and found that I had a good few really ripe avocados that were in need of eating ASAP. (I bought like 8 at once… super sale!) My first thought was I wish I could freeze these and save them for later. Then I thought well why the heck don’t I freeze them. So that’s what I did. I pureed them up, added a little lemon juice and stuck a jar of tangy green creamy goodness into the freezer and all throughout the week found myself standing in front of the fridge with a spoon scraping at the jar of avocado. It was so good. I even added a little fruit to it toward the end. Avocado and fruit = oh hell yes.

And now that is is officially spring we should be eating popsicles (right?!). I figured you guys are cool enough that I would share my new found love of frozen avocados and you would be down with it.

I know, some might think that plain old frozen avocado doesn’t sound amazing, but when you add a little sweetness and swirl it around with super sweet and creamy mango. Trust me, it’s freaking amazing. The flavors go perfectly together, and the texture, it’s almost like ice cream… SO GOOD! Anyway, I know that it might not be the perfect spring weather as of today, but the beauty of these is that you make them, freeze them and leave them until the perfect moment. Say a good long day of raking up all the cat poop that the neighbors cat has left in all your spring flower beds, or picking up all the recycling that has blow into the bushes all winter long. Maybe a day of cleaning out the closet or dusting the ceilings. Make these popsicles now and treat yourself to one after doing some kind of crappy spring chores, its what you need to do.. Or better yet, bribe a little with a popsicle to do your spring cleaning….. Yeah, I might just do that.

Or just make them and eat them… no spring chores required.

The stuff. A nice ripe mango and a nice ripe avocado. A bit of lemon juice (from half a lemon),  a little maple syrup, and a some water.

Scoop the avocado into a jar and cut up the mango ans stick into a jar…..

Splash a little water into each jar and blend them up. (I used my hand blender. but use the blending device of your choice) Add the maple syrup to the avocado.. as much as you need, and if your mango is not super sweet, you can add a little to that too.

Scoop the avocado puree into the mango and gently swirl it around

Now pour/scoop the mixture into your popsicle molds. And because mine was thick enough, I was able to stick the wood sticks without them sinking.

Noe get them quick into the freezer

A good few hours (I didn’t even check until the next day but I bet 4-5 hours in a good freezer will do) the popsicles are nowposicles!!!!!

Pop them out of the mold (a few minutes on the counter and or a quick rinse under warm water) and do what needs to be done.

So creamy sweet and refreshing… This is a happy spring popsicle for sure.

Have a great day!

-C

Makes four 4oz popsicles

• 1 ripe avocado
• 1 ripe mango
• 1/2 a lemon or lime
• 1-2 tablespoons maple syrup (or any sweetener of you liking)
• about 1/2 cup of water

Note.sIF your mango is not super sweet you might want to add a little maple syrup to thatto that as well. And depending on the actual size of your mango and avocado, you might find yourself with a little extra fruit puree…. so maybe an extra popsicle can be made or you can just eat it now.

Scoop avocado into a jar and cut and dice mango and place in a separate jar. Add maple to the avocado (and the mango if you want) and about 1/4 cup of water to each.  With a hand blender, blend each until smooth ( or use a regular blender) Once both are blended, dump one into the other and gently swirl around. Pour mixture into popsicle molds, add the sticks and stick into the freeze. Keep freezing until frozen which should take at least 4-5 hours.

And once frozen, pop out of molds (run mold under warm water or just leave on counter for a few minutes) and eat them like it hot!

 Happy Spring people! Aren’t you so excited? I know I am. The daffodils are starting to pop up, the birds are out like crazy with their churp churping and there is a hint of buds grazing all the tree. We are in for warmer weather, fresh green spring veggies, and lots of mud… I mean, what’s not to be happy about. (there are things but we don’t need to talk about them right now)

Yesterday the mr and I finished ripping up all the floor stuff (I managed not to hurt myself until the very last piece and stuck a nail into my hand) and then traveled the city looking at all the windows in all the stores. Window shopping is such a pain in the ass. If you never have to do it, don’t. But we have to and we need to make some decisions like now because this week a bunch of men are making their way over to the new house with their saws and hammers and a big dumpster and are going to cut the back roof off. I am so excited! The addition is going up and the best part is we decided it was just to much for the two of us to do so we hired out the hardest part. We don’t have to tear it down or frame it up anymore and oh does this make me happy. I was not to into the idea of me and the mr ripping of the roof ourselves. The mr, sure he knows what he is doing, but me, I would have probably taken the whole house down.

Anyway, going to be doing house stuff until we can’t which I am ok with because I am really starting to feel crazy and am ready to move.  I know it’s still a few months away but I have this weird feeling that I can’t really stop and chill until we are in the new house and I am relaxing there.. so we better get on it. 

And I can’t forget the cake. I need to make us a bunny with lots and lots of jelly beans.

Internet browsing from me to you.

-I think I might just spend my day making these. DIY GIANT ORIGAMI BUNNIES!

-My new house crush.

Pasta Hair packages are so cool. Creative Packaging Design Turns Pasta Into Hair

It works. Smart Tip: Peel an Entire Head of Garlic in 10 Seconds

-These 27 Solutions Could Help The U.S. Slash Food Waste

-Not Happy With the Candidates? Try Out a New Country. I know I have threatened to move if things go south around here.

-Of course this make all the sense. Greenery (or Even Photos of Trees) Can Make Us Happier

–LUSHNA VILLA: TINY SHELTERS FOR GLAMPING Yes! The mr and I will be making something like this for sure.

-My someday CARIBBEAN Home.

-I am really into (at the moment)  using light colored wood in fun ways at the house..Even thinking about plywood floors……we will see.

-More then just a great actor with an amazing voice. -Morgan Freeman Changed His 124 Acre Ranch Into A Bee Sanctuary To Help Save The Bees

And a few pics from the week.

Have a great weekend and again, Happy Spring!

-C

Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no,  green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go.  Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)

No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!

But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage.  This is my kind of pot roast.

Now go quick.. the cabbage sales will be over soon.

The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.

Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.

Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.

While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.

And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.

Beans looking a bit plumped..

Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…

Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown

Look at that… Tender roasted veggies, plump beans. Everything about this is right.

Grab a knife and cut the cabbage (its so tender) into big wedges.

A wedge into a bowl along with a big spoonful or two of the beans and veggies..

Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!

Eat away and Happy St Patrick’s Day.

-C

serves 3-4

• 1 cup dried kidney beans
• 3-4 cups water
• a medium sized head of cabbage
• 2-3 carrots
• 1 large onion
•  a potato or a a small rutabaga(or both)
• 1 heaping teaspoon caraway seeds
• 1 heaping teaspoon fennel seeds
• 1 heaping teaspoon ground mustard
• a bay leaf
• salt and pepper

Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.

While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.

Preheat oven to 375

Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.

Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.

Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.

Eat until your full.

.

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.

 Happy Spring people! Aren’t you so excited? I know I am. The daffodils are starting to pop up, the birds are out like crazy with their churp churping and there is a hint of buds grazing all the tree. We are in for warmer weather, fresh green spring veggies, and lots of mud… I mean, what’s not to be happy about. (there are things but we don’t need to talk about them right now)

Yesterday the mr and I finished ripping up all the floor stuff (I managed not to hurt myself until the very last piece and stuck a nail into my hand) and then traveled the city looking at all the windows in all the stores. Window shopping is such a pain in the ass. If you never have to do it, don’t. But we have to and we need to make some decisions like now because this week a bunch of men are making their way over to the new house with their saws and hammers and a big dumpster and are going to cut the back roof off. I am so excited! The addition is going up and the best part is we decided it was just to much for the two of us to do so we hired out the hardest part. We don’t have to tear it down or frame it up anymore and oh does this make me happy. I was not to into the idea of me and the mr ripping of the roof ourselves. The mr, sure he knows what he is doing, but me, I would have probably taken the whole house down.

Anyway, going to be doing house stuff until we can’t which I am ok with because I am really starting to feel crazy and am ready to move.  I know it’s still a few months away but I have this weird feeling that I can’t really stop and chill until we are in the new house and I am relaxing there.. so we better get on it. 

And I can’t forget the cake. I need to make us a bunny with lots and lots of jelly beans.

Internet browsing from me to you.

-I think I might just spend my day making these. DIY GIANT ORIGAMI BUNNIES!

-My new house crush.

Pasta Hair packages are so cool. Creative Packaging Design Turns Pasta Into Hair

It works. Smart Tip: Peel an Entire Head of Garlic in 10 Seconds

-These 27 Solutions Could Help The U.S. Slash Food Waste

-Not Happy With the Candidates? Try Out a New Country. I know I have threatened to move if things go south around here.

-Of course this make all the sense. Greenery (or Even Photos of Trees) Can Make Us Happier

–LUSHNA VILLA: TINY SHELTERS FOR GLAMPING Yes! The mr and I will be making something like this for sure.

-My someday CARIBBEAN Home.

-I am really into (at the moment)  using light colored wood in fun ways at the house..Even thinking about plywood floors……we will see.

-More then just a great actor with an amazing voice. -Morgan Freeman Changed His 124 Acre Ranch Into A Bee Sanctuary To Help Save The Bees

And a few pics from the week.

Have a great weekend and again, Happy Spring!

-C

Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no,  green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go.  Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)

No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!

But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage.  This is my kind of pot roast.

Now go quick.. the cabbage sales will be over soon.

The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.

Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.

Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.

While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.

And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.

Beans looking a bit plumped..

Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…

Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown

Look at that… Tender roasted veggies, plump beans. Everything about this is right.

Grab a knife and cut the cabbage (its so tender) into big wedges.

A wedge into a bowl along with a big spoonful or two of the beans and veggies..

Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!

Eat away and Happy St Patrick’s Day.

-C

serves 3-4

• 1 cup dried kidney beans
• 3-4 cups water
• a medium sized head of cabbage
• 2-3 carrots
• 1 large onion
•  a potato or a a small rutabaga(or both)
• 1 heaping teaspoon caraway seeds
• 1 heaping teaspoon fennel seeds
• 1 heaping teaspoon ground mustard
• a bay leaf
• salt and pepper

Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.

While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.

Preheat oven to 375

Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.

Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.

Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.

Eat until your full.

.

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.

Yeah SPRING!!!!! Not officially, but we don’t need official.The birds are a chirping, world is bright and warm and green things are popping up all over. And the mud. THE MUD! So much mud, all over my house, tracked in by the mr and the dog. (not ever me) It’s a never ending battle of vacuuming and mopping (but II secretly kinda love all that mud.. yea, I am a werido)

So how was your week? Mine was good, mostly full of work stuff. Lots of papers and tearing up floors. The floors are going ok, except yesterday we got to the kitchen and found that the previous owner had installed a sub floor of wood slats that contain 8 million nails per inch. I have never seen so many freaking nails in a single piece of wood in my life and it’s making for a very slow and frustrating floor tearing up process. I thought for sure we would be done by now, but this super find has delayed us in a big way. So we were planning on putting in another full day of floor ripping up today but my waking up, my body is kinda telling me to stop of else body will break in half and my arms will fall of. Yeah, I am a bit beat up. You should see all the cuts and bruises on my legs and arms.. I look like I fell down a side of a cliff.. (that’s what I tell people if they ask) Hum, I wonder if they make a construction worker barbie?

Should we continue on with the hammers and crow bars and the floor of a million nails or take the day completely off, apply some ice, drink lots of coffee and nap? I am voting for the coffee and the naps (so happy for the extra hour of light, not so happy about having an hour taken away from me on a Sunday… take an hour out of Monday!) And I think that the mr will agree. Rest day today, get back to it tomorrow. Maybe if we take the day off I can enjoy some of this fantastical sunshine and ride my bike to the library.. Ah, that sounds so good!

You got any big plans for today? Whatever your plans, just make sure to take it easy and give yourself a break..and maybe a nap. you did lose an hour of after all.

Internet things from the internet.

-8 Weird Ways Daylight Saving Time Affects Your Health.

Be Amazed By This Marvelous Music Machine, Powered By 2,000 Marbles.. I am amazed

-It’s not always about the money. Urban Farms Fuel Idealism. Profits? Not So Much

-I don’t know how I stumbled on this, (so awesome) but here , Pee-Wee Herman’s blog... and peeps flavored milk.

-I am obsessed with my pens.. this lady knows what I like

– I need to stop looking at other peoples houses, like this one, or this one. I want them all.

– Allthe different types.. I did not know. All About Buttercream & How to Make 6 Different Types

-Lovely bird houses.  3500 Birdhouses From Scrapwood

-Are your sheets getting in the way of your sleep? 9 truths about bedding

–Whole Foods Has Struck a Deal to Sell Ugly Produce. It’s great and all, but why do they gots to go and call it ugly?

And of course some pictures of stuff from the week

Just about every night I make some type of side salad for the mr with dinner. Its usually just whatever veggies I am eating on a bed of kale with s splash of vinegar. I used to add chunks of fruit, but he kept saying that he really hated when I stuck fruit in his salad. HATED. So I stopped, kinda. I never really believed he hates fruit in the salads, I just think he was confused or something……

But being the sweet guy that he is, and always down to try anything, he was cool with it when I told him I was making a fancy (not fancy) salad with pears. He told me he would go with me on my fantastical salad journey.. and guess what. He ate the crap out of it.. said it was fantastic.I mean, how could anyone not get down with this combo. Sweet pears slightly soften with sweet maple and balanced out with a nice acidic vinegar. Walnuts for crunch and creaminess all on a bed of bitter greens…. My mouth is watering just thinking about it. And you know how the internet is all abuzz about eating salads for breakfast (if you didn’t you do know) this would be a great salad to start out your day.

So greens with fruit… Always a good idea.  As for the mr, I knew that he was bull shitting me about the fruit, or at least I hoped he was cause its go time and there is going to be all sorts of crazy salad stuff going on in here!

The stuff. A big bowl of a some bitter spicy arugula (you can use any greens you like, but the more bitter ones pair well with the sweetness of the pear) A nice firm pear, some walnuts, a little maple syrup,some balsamic vinegar, and salt and pepper.

Cut the pear in half, remove seeds and stem and slice the pear into slices, not to thick, or to thin.

Place those slices into a preheated,  dry skillet with a handful of walnuts. to start toasting the walnuts and the pear slices get a little seared.

Note..If your pear is really ripe, skip the sear….i will get mushy and fall apart.

After a minutes or two of searing the pears on each side pour in the maple and vinegar and turn heat down to medium low. 

Continue to cook for just a few more minutes until the liquid starts to thicken a bit. Look at those beauts….ready for action.

Grab a bowl, fill it with greens and top (dump) with the pears, walnuts and all the liquid in the pan. Sprinkle with salt and pepper and call it..Time to eat.

Such a good bowl of stuff.

Happy Thursday!

-C

Serves 2

• 1/4 lb (a few big handfuls ) of arugula ….Any green works, but the more bitter the better
• 1 large firm pear (I used an anjou but any type would work)
• 2-3 tablespoons maple syrup
• 3-4 tablespoons balsamic vinegar
• good handful of walnuts
• salt and pepper to taste

Stick a large fry skillet on the stove and preheat to medium heat.

Now grab yourself a nice firm pear, cut it in half, remove the seed and slice into thin pieces. Place the slices into the preheated dry skillet with the walnuts. The pear slices can touch, but make sure they do not overlap. Sear(they wont turn brown) each side of the pears for about 2 minutes, just to soften it a bit but not to soft or they will get mushy. Also, toss around those nuts a bit to give them a little toast. Once both sides are seared, turn heat to medium low and dump maple and the balsamic vinegar. Cook for another few minutes until the liquid starts to slightly thicken then remove from heat. Place the greens into a bowl and top with the pears, walnuts, and all the liquid left in the pan. Sprinkle with salt ans pepper.

Grab a fork cause a spoon wont work here and eat yourself full of goodness.

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

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

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

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

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

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

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

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

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

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

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

And into the oven they go…

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

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

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

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

Have a super duper day!

-C

Make about a dozen

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

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

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

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

Preheat oven to 350.

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

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

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

Enjoy!

We have been doing work on the house for a while now, ripping things out, patching things up.. must mostly ripping things out. Well yesterday we made our first purchase for something that is going into the house… A vintage green pedestal sink. YES!!! I scoured the internet,looked in salvage yards, all the while not really thinking I would find anything (anything I could afforded) but lo and behold, two days ago I found one on craigslist. Crazy, and only a little drive away. So the mr and I jumped on that and yesterday we drove out to the country, stopped at the pig farm, feed the cutest 5 week old piglets stale donuts and retrieved out new green sink from the frozen mud. I am so excited. We have officiallybought our first major piece for the house.  And it’s so pretty and green and almost tacky, (could get tacky) but is going to be perfect.  Oh how I love me the craigslist.

Other news.  Have you hear about the pre-peeled oranges from Whole Foods, the ones that made everyone all crazy and waere all over the news and internet? So stupid right. (Like yeah it’s kinda stupid to sell pre-peeled oranges and a waste of plastic, but is it any more dumb the to sell single serve plastic coffee pods, shrink wrapped potatoes, or plastic wrapped junk food. Just saying.) The mr and I were watching the morning news when the story came on. We started to have very normal discussion about who and why and all that when I guess I made a comment about how I have to peel his oranges. (I don’t peel his oranges, but I might have helped start a orange a few tines) And then all of a sudden this light hearted discussion about pre-peeled oranges went down hill. The pre peeled oranges made us turn on each other (our argument might not been entirely about the oranges…) Long story short. probably not going to be buying oranges for a while….Or maybe I’ll take it one step further and just stock the fridge with pre-peeled, sectioned off segments of oranges.

HAHAHAHA. I am brilliant!

So oranges, new green sink, and the temperature outside is going up up UP. Life is life and going pretty good.  I am excited and ready and going to pull my bike out of the basement today. As soon as all the ice is melted out of the road… look out world! And clean. All I want to do it clean. Have you gotten the spring clean itch yet? My itch is like a rash. I want to get ride of EVERYTHING and power wash the inside of the house. I also want to invent something that keeps the dog nasty off of my life kinda like a bath). Yeah, maybe we will wash Washer today. That could be fun (not at all fun)

Other then that, not sure. Hoping for a long leisurely walk (pre-dog bath), a spring time salad situation involving lots of fresh baby arugula and pears and at least one small nap on the couch with window open. Not to much to ask, but we shall see.

Here, some links to take you on my internet findings.

– Slice The Price Of Fruits And Veggies, Save 200,000 Lives? I think so.

-We don’t buy dog treats, sometime I make them, but mostly he gets apples and carrots as treats. 11 Healthy Fruit & Vegetable Treats for Your Dog or Cat

–Get ready for a Mary-Kate and Ashley Olsen museum... Buying a yearly pass..hahaha!

-Some might say I have a mouth like a sailor.. and they are probably right, but I can’t help it. What Makes Swearing So Damn Satisfying, Anyway?

– This nursery is perfect. Maybe one day…..

-Completely in love with this house. And this cabin.. yes please.

–7 Types of Fruit Trees You Can Grow in Your Living Room. and I want to grow the ALL!

-I totally get this.  No one will make you do the things you love–so here’s how to make yourself

-I pretty much only use cast iron for everything. so this is cool to see. How Lodge Cast Iron Skillets Are Made in Tennessee

– Yup, this would work for me. Exercise Bike Doubles As Washing Machine

-This is good news for the little ones.Peanut Mush In Infancy Cuts Allergy Risk.

And yes, picture of baby pigs, and some other stuff.

Yup. this is the current kitchen. Everything is ripped out (besides the floors… doing that on Monday)

And now the big question…What are we doing? Honest, I have no freaking idea. No that’s not true, I have way to many freaking ideas. The internet is driving me crazy with all of it’s pretty pictures and cool ideas, it’s so overwhelming. And then there is the budget. Did you know that everything is not free? I know, sucky, but we are on not in a position to spend away… Plus I like my things used or recycled with character and charm. (and free of cheap(but well made))

And it’s not like this isn’t like my 100th kitchen remodel, but this one is personal. Like has potential to me the kitchen of my (our, but mostly my) dreams. And that’s a lot of pressure. Here is the list of the big things we need to figure out. Soon.

• Do I eat grass and dirt for a few months and save enough money to get a wolf gas range or do I get a way less expensivedecent stove that I will probably burn out within 5 years (I burn out ovens… I like to cook hot!)
• Where does the fridge go ? Currently the old fridge is on the opposite wall, and it almost kinda works there, but I wanted that wall to be bare. so?
• Dish washer? I could live without, but the mr wants one. He is probably right but we have been hand washing for so long now that I might miss it. (ok, probably not)
• And the sink. Old farm sink or a newer 2 bay?
• Do we do a tile back splash? And if yes, white subway or what ?(no color or anything trendy…)
• The floor. We know that if the there is hard wood or any nice soft wood under the layers of shit on top, we will sand and keep. I am hoping for that, but it’s not looking good from what we see so far. So then what? I don’t think I want tile but should we really lay hardwood down?
• Lighting. Actually not a big deal here cause I feel like lighting is so easily changed out for us that if we don’t like it,we’ll just change it.
• And the biggy big big.. Cabinets and counter tops.  I know no laminate and no wood countersbut I don’t want fancy or expensive or ugly. And the cabinets could possibly come from ikea and we face them ourselves or I find some cool old dressers!?

What we do know is that we are going to stick some type of french door situation here. The doors have to be cool, old, and be half, if not entirely made of glass. I have my heart set on a pair of antique garden doors that came from FranceI saw last year at a reclaim store which have sense been sold.. SO whoever bought them give them back. That’s not a lot to ask right?

Yeah. Just looking for the right set. We might even find cool doors we like and DIY something. We want the doors soon, but are not going to settle on anything mah… we will wait for the right ones.

Thinking that the stove is going to go on the far wall where the black is. Have a little counter and a long counter against the opposing wall…. Still not 100% The sink is (was) in a good spot so it’s staying under the window.

Definitely our favorite spot in the house. The heater is getting removed, but other then that, again, not sure. Just know that it has to stay a fantastic nook for coffee consumption.

So that’s where we are right now with the kitchen. We have a little more time, but soon all ofthese decisions have to be made and we will start putting it all back together (SO EXCITED!) Until then, I will continue to scour the internet for ideas , the salvage yards and craigslist for all the cool stuff, and all the vending machines for any left change.

-C

 Happy Spring people! Aren’t you so excited? I know I am. The daffodils are starting to pop up, the birds are out like crazy with their churp churping and there is a hint of buds grazing all the tree. We are in for warmer weather, fresh green spring veggies, and lots of mud… I mean, what’s not to be happy about. (there are things but we don’t need to talk about them right now)

Yesterday the mr and I finished ripping up all the floor stuff (I managed not to hurt myself until the very last piece and stuck a nail into my hand) and then traveled the city looking at all the windows in all the stores. Window shopping is such a pain in the ass. If you never have to do it, don’t. But we have to and we need to make some decisions like now because this week a bunch of men are making their way over to the new house with their saws and hammers and a big dumpster and are going to cut the back roof off. I am so excited! The addition is going up and the best part is we decided it was just to much for the two of us to do so we hired out the hardest part. We don’t have to tear it down or frame it up anymore and oh does this make me happy. I was not to into the idea of me and the mr ripping of the roof ourselves. The mr, sure he knows what he is doing, but me, I would have probably taken the whole house down.

Anyway, going to be doing house stuff until we can’t which I am ok with because I am really starting to feel crazy and am ready to move.  I know it’s still a few months away but I have this weird feeling that I can’t really stop and chill until we are in the new house and I am relaxing there.. so we better get on it. 

And I can’t forget the cake. I need to make us a bunny with lots and lots of jelly beans.

Internet browsing from me to you.

-I think I might just spend my day making these. DIY GIANT ORIGAMI BUNNIES!

-My new house crush.

Pasta Hair packages are so cool. Creative Packaging Design Turns Pasta Into Hair

It works. Smart Tip: Peel an Entire Head of Garlic in 10 Seconds

-These 27 Solutions Could Help The U.S. Slash Food Waste

-Not Happy With the Candidates? Try Out a New Country. I know I have threatened to move if things go south around here.

-Of course this make all the sense. Greenery (or Even Photos of Trees) Can Make Us Happier

–LUSHNA VILLA: TINY SHELTERS FOR GLAMPING Yes! The mr and I will be making something like this for sure.

-My someday CARIBBEAN Home.

-I am really into (at the moment)  using light colored wood in fun ways at the house..Even thinking about plywood floors……we will see.

-More then just a great actor with an amazing voice. -Morgan Freeman Changed His 124 Acre Ranch Into A Bee Sanctuary To Help Save The Bees

And a few pics from the week.

Have a great weekend and again, Happy Spring!

-C

Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no,  green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go.  Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)

No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!

But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage.  This is my kind of pot roast.

Now go quick.. the cabbage sales will be over soon.

The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.

Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.

Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.

While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.

And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.

Beans looking a bit plumped..

Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…

Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown

Look at that… Tender roasted veggies, plump beans. Everything about this is right.

Grab a knife and cut the cabbage (its so tender) into big wedges.

A wedge into a bowl along with a big spoonful or two of the beans and veggies..

Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!

Eat away and Happy St Patrick’s Day.

-C

serves 3-4

• 1 cup dried kidney beans
• 3-4 cups water
• a medium sized head of cabbage
• 2-3 carrots
• 1 large onion
•  a potato or a a small rutabaga(or both)
• 1 heaping teaspoon caraway seeds
• 1 heaping teaspoon fennel seeds
• 1 heaping teaspoon ground mustard
• a bay leaf
• salt and pepper

Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.

While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.

Preheat oven to 375

Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.

Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.

Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.

Eat until your full.

.

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.

Yeah SPRING!!!!! Not officially, but we don’t need official.The birds are a chirping, world is bright and warm and green things are popping up all over. And the mud. THE MUD! So much mud, all over my house, tracked in by the mr and the dog. (not ever me) It’s a never ending battle of vacuuming and mopping (but II secretly kinda love all that mud.. yea, I am a werido)

So how was your week? Mine was good, mostly full of work stuff. Lots of papers and tearing up floors. The floors are going ok, except yesterday we got to the kitchen and found that the previous owner had installed a sub floor of wood slats that contain 8 million nails per inch. I have never seen so many freaking nails in a single piece of wood in my life and it’s making for a very slow and frustrating floor tearing up process. I thought for sure we would be done by now, but this super find has delayed us in a big way. So we were planning on putting in another full day of floor ripping up today but my waking up, my body is kinda telling me to stop of else body will break in half and my arms will fall of. Yeah, I am a bit beat up. You should see all the cuts and bruises on my legs and arms.. I look like I fell down a side of a cliff.. (that’s what I tell people if they ask) Hum, I wonder if they make a construction worker barbie?

Should we continue on with the hammers and crow bars and the floor of a million nails or take the day completely off, apply some ice, drink lots of coffee and nap? I am voting for the coffee and the naps (so happy for the extra hour of light, not so happy about having an hour taken away from me on a Sunday… take an hour out of Monday!) And I think that the mr will agree. Rest day today, get back to it tomorrow. Maybe if we take the day off I can enjoy some of this fantastical sunshine and ride my bike to the library.. Ah, that sounds so good!

You got any big plans for today? Whatever your plans, just make sure to take it easy and give yourself a break..and maybe a nap. you did lose an hour of after all.

Internet things from the internet.

-8 Weird Ways Daylight Saving Time Affects Your Health.

Be Amazed By This Marvelous Music Machine, Powered By 2,000 Marbles.. I am amazed

-It’s not always about the money. Urban Farms Fuel Idealism. Profits? Not So Much

-I don’t know how I stumbled on this, (so awesome) but here , Pee-Wee Herman’s blog... and peeps flavored milk.

-I am obsessed with my pens.. this lady knows what I like

– I need to stop looking at other peoples houses, like this one, or this one. I want them all.

– Allthe different types.. I did not know. All About Buttercream & How to Make 6 Different Types

-Lovely bird houses.  3500 Birdhouses From Scrapwood

-Are your sheets getting in the way of your sleep? 9 truths about bedding

–Whole Foods Has Struck a Deal to Sell Ugly Produce. It’s great and all, but why do they gots to go and call it ugly?

And of course some pictures of stuff from the week

Just about every night I make some type of side salad for the mr with dinner. Its usually just whatever veggies I am eating on a bed of kale with s splash of vinegar. I used to add chunks of fruit, but he kept saying that he really hated when I stuck fruit in his salad. HATED. So I stopped, kinda. I never really believed he hates fruit in the salads, I just think he was confused or something……

But being the sweet guy that he is, and always down to try anything, he was cool with it when I told him I was making a fancy (not fancy) salad with pears. He told me he would go with me on my fantastical salad journey.. and guess what. He ate the crap out of it.. said it was fantastic.I mean, how could anyone not get down with this combo. Sweet pears slightly soften with sweet maple and balanced out with a nice acidic vinegar. Walnuts for crunch and creaminess all on a bed of bitter greens…. My mouth is watering just thinking about it. And you know how the internet is all abuzz about eating salads for breakfast (if you didn’t you do know) this would be a great salad to start out your day.

So greens with fruit… Always a good idea.  As for the mr, I knew that he was bull shitting me about the fruit, or at least I hoped he was cause its go time and there is going to be all sorts of crazy salad stuff going on in here!

The stuff. A big bowl of a some bitter spicy arugula (you can use any greens you like, but the more bitter ones pair well with the sweetness of the pear) A nice firm pear, some walnuts, a little maple syrup,some balsamic vinegar, and salt and pepper.

Cut the pear in half, remove seeds and stem and slice the pear into slices, not to thick, or to thin.

Place those slices into a preheated,  dry skillet with a handful of walnuts. to start toasting the walnuts and the pear slices get a little seared.

Note..If your pear is really ripe, skip the sear….i will get mushy and fall apart.

After a minutes or two of searing the pears on each side pour in the maple and vinegar and turn heat down to medium low. 

Continue to cook for just a few more minutes until the liquid starts to thicken a bit. Look at those beauts….ready for action.

Grab a bowl, fill it with greens and top (dump) with the pears, walnuts and all the liquid in the pan. Sprinkle with salt and pepper and call it..Time to eat.

Such a good bowl of stuff.

Happy Thursday!

-C

Serves 2

• 1/4 lb (a few big handfuls ) of arugula ….Any green works, but the more bitter the better
• 1 large firm pear (I used an anjou but any type would work)
• 2-3 tablespoons maple syrup
• 3-4 tablespoons balsamic vinegar
• good handful of walnuts
• salt and pepper to taste

Stick a large fry skillet on the stove and preheat to medium heat.

Now grab yourself a nice firm pear, cut it in half, remove the seed and slice into thin pieces. Place the slices into the preheated dry skillet with the walnuts. The pear slices can touch, but make sure they do not overlap. Sear(they wont turn brown) each side of the pears for about 2 minutes, just to soften it a bit but not to soft or they will get mushy. Also, toss around those nuts a bit to give them a little toast. Once both sides are seared, turn heat to medium low and dump maple and the balsamic vinegar. Cook for another few minutes until the liquid starts to slightly thicken then remove from heat. Place the greens into a bowl and top with the pears, walnuts, and all the liquid left in the pan. Sprinkle with salt ans pepper.

Grab a fork cause a spoon wont work here and eat yourself full of goodness.

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

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

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

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

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

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

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

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

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

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

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

And into the oven they go…

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

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

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

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

Have a super duper day!

-C

Make about a dozen

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

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

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

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

Preheat oven to 350.

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

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

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

Enjoy!

We have been doing work on the house for a while now, ripping things out, patching things up.. must mostly ripping things out. Well yesterday we made our first purchase for something that is going into the house… A vintage green pedestal sink. YES!!! I scoured the internet,looked in salvage yards, all the while not really thinking I would find anything (anything I could afforded) but lo and behold, two days ago I found one on craigslist. Crazy, and only a little drive away. So the mr and I jumped on that and yesterday we drove out to the country, stopped at the pig farm, feed the cutest 5 week old piglets stale donuts and retrieved out new green sink from the frozen mud. I am so excited. We have officiallybought our first major piece for the house.  And it’s so pretty and green and almost tacky, (could get tacky) but is going to be perfect.  Oh how I love me the craigslist.

Other news.  Have you hear about the pre-peeled oranges from Whole Foods, the ones that made everyone all crazy and waere all over the news and internet? So stupid right. (Like yeah it’s kinda stupid to sell pre-peeled oranges and a waste of plastic, but is it any more dumb the to sell single serve plastic coffee pods, shrink wrapped potatoes, or plastic wrapped junk food. Just saying.) The mr and I were watching the morning news when the story came on. We started to have very normal discussion about who and why and all that when I guess I made a comment about how I have to peel his oranges. (I don’t peel his oranges, but I might have helped start a orange a few tines) And then all of a sudden this light hearted discussion about pre-peeled oranges went down hill. The pre peeled oranges made us turn on each other (our argument might not been entirely about the oranges…) Long story short. probably not going to be buying oranges for a while….Or maybe I’ll take it one step further and just stock the fridge with pre-peeled, sectioned off segments of oranges.

HAHAHAHA. I am brilliant!

So oranges, new green sink, and the temperature outside is going up up UP. Life is life and going pretty good.  I am excited and ready and going to pull my bike out of the basement today. As soon as all the ice is melted out of the road… look out world! And clean. All I want to do it clean. Have you gotten the spring clean itch yet? My itch is like a rash. I want to get ride of EVERYTHING and power wash the inside of the house. I also want to invent something that keeps the dog nasty off of my life kinda like a bath). Yeah, maybe we will wash Washer today. That could be fun (not at all fun)

Other then that, not sure. Hoping for a long leisurely walk (pre-dog bath), a spring time salad situation involving lots of fresh baby arugula and pears and at least one small nap on the couch with window open. Not to much to ask, but we shall see.

Here, some links to take you on my internet findings.

– Slice The Price Of Fruits And Veggies, Save 200,000 Lives? I think so.

-We don’t buy dog treats, sometime I make them, but mostly he gets apples and carrots as treats. 11 Healthy Fruit & Vegetable Treats for Your Dog or Cat

–Get ready for a Mary-Kate and Ashley Olsen museum... Buying a yearly pass..hahaha!

-Some might say I have a mouth like a sailor.. and they are probably right, but I can’t help it. What Makes Swearing So Damn Satisfying, Anyway?

– This nursery is perfect. Maybe one day…..

-Completely in love with this house. And this cabin.. yes please.

–7 Types of Fruit Trees You Can Grow in Your Living Room. and I want to grow the ALL!

-I totally get this.  No one will make you do the things you love–so here’s how to make yourself

-I pretty much only use cast iron for everything. so this is cool to see. How Lodge Cast Iron Skillets Are Made in Tennessee

– Yup, this would work for me. Exercise Bike Doubles As Washing Machine

-This is good news for the little ones.Peanut Mush In Infancy Cuts Allergy Risk.

And yes, picture of baby pigs, and some other stuff.

Yup. this is the current kitchen. Everything is ripped out (besides the floors… doing that on Monday)

And now the big question…What are we doing? Honest, I have no freaking idea. No that’s not true, I have way to many freaking ideas. The internet is driving me crazy with all of it’s pretty pictures and cool ideas, it’s so overwhelming. And then there is the budget. Did you know that everything is not free? I know, sucky, but we are on not in a position to spend away… Plus I like my things used or recycled with character and charm. (and free of cheap(but well made))

And it’s not like this isn’t like my 100th kitchen remodel, but this one is personal. Like has potential to me the kitchen of my (our, but mostly my) dreams. And that’s a lot of pressure. Here is the list of the big things we need to figure out. Soon.

• Do I eat grass and dirt for a few months and save enough money to get a wolf gas range or do I get a way less expensivedecent stove that I will probably burn out within 5 years (I burn out ovens… I like to cook hot!)
• Where does the fridge go ? Currently the old fridge is on the opposite wall, and it almost kinda works there, but I wanted that wall to be bare. so?
• Dish washer? I could live without, but the mr wants one. He is probably right but we have been hand washing for so long now that I might miss it. (ok, probably not)
• And the sink. Old farm sink or a newer 2 bay?
• Do we do a tile back splash? And if yes, white subway or what ?(no color or anything trendy…)
• The floor. We know that if the there is hard wood or any nice soft wood under the layers of shit on top, we will sand and keep. I am hoping for that, but it’s not looking good from what we see so far. So then what? I don’t think I want tile but should we really lay hardwood down?
• Lighting. Actually not a big deal here cause I feel like lighting is so easily changed out for us that if we don’t like it,we’ll just change it.
• And the biggy big big.. Cabinets and counter tops.  I know no laminate and no wood countersbut I don’t want fancy or expensive or ugly. And the cabinets could possibly come from ikea and we face them ourselves or I find some cool old dressers!?

What we do know is that we are going to stick some type of french door situation here. The doors have to be cool, old, and be half, if not entirely made of glass. I have my heart set on a pair of antique garden doors that came from FranceI saw last year at a reclaim store which have sense been sold.. SO whoever bought them give them back. That’s not a lot to ask right?

Yeah. Just looking for the right set. We might even find cool doors we like and DIY something. We want the doors soon, but are not going to settle on anything mah… we will wait for the right ones.

Thinking that the stove is going to go on the far wall where the black is. Have a little counter and a long counter against the opposing wall…. Still not 100% The sink is (was) in a good spot so it’s staying under the window.

Definitely our favorite spot in the house. The heater is getting removed, but other then that, again, not sure. Just know that it has to stay a fantastic nook for coffee consumption.

So that’s where we are right now with the kitchen. We have a little more time, but soon all ofthese decisions have to be made and we will start putting it all back together (SO EXCITED!) Until then, I will continue to scour the internet for ideas , the salvage yards and craigslist for all the cool stuff, and all the vending machines for any left change.

-C

Wowzers…Is it for real Memorial day weekend? Where has all the time gone? Let’s talk about a week gone by fast. My brain is on complete overdrive and I am having a hard time keeping it from exploding…SO MUCH TO DO! (Not bad stuff, just a lot of stuff) But lo, that’s life right? There is always a lots of “stuff” to do, but today I am going to try and let that stuff chill and maybe give myself a few hours of coffee, (so much coffee) reading a book in the sunshine, gardening, and just some overall chillin. 

Hopefully.

And hopefully you party people out there will be able to do a little of the same, or at least the chillin part. It is a 3 day weekend after all (not for us, but whatever)

Some internet fun finds.

-Sleeping in a loft that I have to crawl to get to the bed… this  Gallery of Gorgeous Attic Bedrooms makes me so jealous..

-This new startup wants to sell you ugly fruit and veggies. I still don’t get it, it’s not ugly, its awesome.

-So cool and reminds me of my late brother in law. Wet Fold Origami Technique Gives Wavy Personality to Paper Animals by Artist Hoang Tien Quyet

-Could this be my new home? And I love a good plant lady. BURSTING WITH PLANTS, A 1910 PORTLAND FOURSQUARE FOR A FLORIST AND BARISTA

-Its so weird how try this is. Going, Going, Gone: 30+ Items That Are Disappearing from Our Homes

-We are doing this is the humongus pot hole in front of our house(we want to anyway) Treats in the Streets: Artist Jim Bachor Fills Potholes with Ice Cream Mosaics

-Holy shit is this the mister. 5 Conditions That Afflict the Reluctant Dishwasher. (1 and 2  really hit the nail)

A few photos from the weekGoodbye fiddleheads…. Hello ferns 

On our way to a geo catch…. And note clothing options for 2 in the afternoon. I am much fond of that little guy wearing a rain jacket without a shirt in when its sunny and 80 degrees. And a pink poke dot bath robe.. I mean, it’s so the cool thing to do. 

We didn’t find the geo, but we found this gigantic mushroom. Just as cool, maybe even cooler.

I love brick and there is one street in all of burlington (that I know of) that has brick sidewalks. I like to walk down it a lot. 

Nurse lady making food… I compare this to a big foot sighting. I have heard stories that she cooks,but have never actually witnessed it myself. (Just kidding….kinda)

Happy long weekend! (if you are lucky to have one!)

-C

My oldest sister graduated from nursing school this past weekend (wahoo!) and the friends and family had a party for her. I made these cupcakes for the party.But really, I made them just for her.

See, she is not a lady big on sweets. When I asked her what kind of dessert she wanted me to make her, she said if I could make a cake out of french fries, well that would be great. (I was close to making a french fry cake) But instead, I went a slightly different route and made cakes out of thing that I know she loves and can eat. Jalapeños because she is obsessed. Strawberries cause she likes her some fruit and are in season and I think, go with everything. Avocado frosting because she loves avocado and cornmeal because it makes the cakes a tad less sweet and a little more hearty. I also used GF flour cause she is GF. 

 Wow, I am the best sister. And here are a few more reasons why..

• I went to the party (I am not a big party person.. But I did have fun and her friends were cool)
• I changed into a clean outfit for her party (I really didn’t want to)
• I stayed out past my 6 (I made it until 7.. what!!!)
• I make her food
• I am awesome (I think so anyway)

So yeah. The cupcakes. The Nurse lady totally got down with these. I am pretty sure that I heard the words, amazing and oh my good,  while they were being noshed on. The day after,  the nurse lady told me that they were the talk of the party (bullshit, but thanks)

Whatever, I was just glad she liked them.

The stuff. For the cupcakes; cornmeal and some pre blended gluten free flour. Sugar, salt, baking powder and baking soda. Soy milk (use whatever milk you want) oil, apple cider vinegar, strawberries and a couple jalapeños . For the icing; an avocado, a lemon, and some powdered sugar.

This is not a hard batter to work, no need for a mixer or to cream anything, it can all be done with a wooden spoon.

 First, preheat the oven.

Then trim and tiny dice the strawberries, remove seeds and tiny dice the jalapeños and toss it all into a bowl. Sprinkle with a bit of sugar.

In a large mixing bowl, whisk together the flour, cornmeal, baking soda and powder, salt and sugar. Then add in the rest of the stuff. Stir together until combined.Now fold in the chopped berries and jalapeños and scoop batter into a well greased (or lined) cupcake tin.

Stick into oven to bake…

Check cakes after 20 minutes and remove from oven when they are golden brown and a tester comes out clean when poked.

Remove from pan and place on a wire rake to cool. 

While the cakes are a coolin, add avocado to a blender with the zest of half a lemon and the juice of that half of lemon and blend smooth.  Add in the sugar and blend.  

The icing should be thick, but spreadable. Using your judgement and you taste buds, add more sugar  if the icing seems to thin or lemon juice if it seems to dry.

And once the cakes are cooled, spread with icing and top with sliced strawberries.

Your welcome Nurse Shannon!

Happy Friday!!!

-C

Jalapeño Strawberry Cornmeal Cupcakes with Avocado Frosting

makes 24 cupcakes

• 1 1/2 cup gluten-free flour blend (if you don’t need or want it gluten-free, just use all-purpose flour)
• 1 1/2 cups cornmeal
• 3/4 cup white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 tablespoon apple cider vinegar
• 2 cups nut or plant milk
• 1/2 cup oil
• 1 1/2 cups diced fresh strawberries
• 2 jalapeños

For the frosting

• 1 whole avocado
• 1/2 lemon (zest and juice)
• 2-2 1/2 cups powdered sugar

Pre heat oven to 350

Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.

In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapeños.

Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool. 

While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth.  The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.

Now Ice cupcakes and top with sliced strawberries.

Eat for breakfast, lunch, dinner or dessert.

No utensils required, just some teeth. 

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

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

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

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

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

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

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

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

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

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

Happy Tuesday!

-C

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

Preheat oven to 400 degrees

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

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

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

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

Eat with at knife and fork like a fancy person.