And that’s how I know that this is a winner. As an awesome aunt, when I have any of my nieces or nephews,  I feel the need to make something special for dinner, something that the kiddos might not get very often, but also keep it on he healthy side. I have 2 littles for the night which gives me the perfect opportunity for a trash food recipe. You know trash food, things like boxed mac and cheese, beefaroni in a can, or, in this case, sloppy joes.

Sloppy yes, trashy, not so much. These are made with beans and bulgur. No meat.

And I figured it is nice enough out that I can make the kiddos some messy food and then just bring them out back and hose them off… I mean, why not right?

The stuff… We start with onion and green pepper, chopped into pieces. Black beans, bulgur, can crushed tomatoes. Chili powder, garlic powder, a bit o apple cider vinegar (which I forgot to picture) ,and some salt and pepper. Oh and cheese if you want… Plus a bun of some sort is necessary.      Toss the chopped onion and peppers into a deep skillet or pot with a drizzle of oil. Cook on medium heat until tender and toss in the spices. Give a stir. Add in the beans, bulgur, and tomato, a splash of vinegar. Stir it all up, cover, and let simmer for about 15 minutes, or until the bulgur has absorbed the liquid and is nice and tender.

If you are a bun toaster… toast while waiting. If not, just get the buns ready And Then dump a good heaping pile right onto a bun. Add some cheese, or not..and eat with wild abandonment,  making sure to get as much on your face as you get in you mouth. 

Fantastic Friday!! Live it up. 

-C

Black Bean and Bulgur Sloppy Joes 

• 2 cups or 1 can cooked black beans
• 1 16 oz can crushed tomatoes
• 1/2 cup bulgur
• 1/2 cup water
• 1 small onion
• 1 green pepper
• 1 teaspoon garlic powder 
• 1 teaspoon chili powder
• salt and pepper
• a splash of apple cider vinegar
• olive oil
• 4-6 burger or bulky buns
• cheese (optional)

Dice the onion and the pepper and toss with a drizzle of olive oil into a large skillet. Sauté on medium heat until veggies become tender. Add in the spices, stir in and let cook for a minutes, then add in the beans, the tomato,water and the bugler. Cover skillet and let simmer until bugler becomes soft.

When the slop is ready, either toasted or not, scoop a generous portions onto buns. If so inclined, add some cheese. 

Eat with hands… Sloppy is good.

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

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

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

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

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

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

Enjoy the day..Smile lots 

-C

Roasted Carrot Beet Salad and Avocado Lemon Dressing

Salad

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

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

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

Dressing

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

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

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

 Being that it was St. Patricks day this week and lots of folks buy up a good amount of cabbage, I figured that this is a good time to get people to try one of my most favorite of favorite meals…..Beet bean and cabbage steaks. I love to play around with food, how to pair textures and colors plus tastes while trying to make whatever I am making healthy and balanced. This is one of my fav creations. And sure,  this may seem like a somewhat weird combo, maybe a little like a extremely hippy dippy vegan fake meat thing, and you might be kind of right, but screw if it doesn’t taste like A-mazing. First off, notice how freaking dang pretty this thing is. The roasted beets bring a earthy hearty flavor but also pack a huge punch of color, especially when blended together with the ever so sweet white bean, which  brings a nice mellow taste and a great serving of protein. (Beets and beans are meant for each other). Spread that  brightly colored, tasty mixture onto of a huge slab of one of my favorites, roasted cabbage with all its crunch and cabbagy flavor and you got yourself a hearty healthy meal of deliciousness.  

So maybe this might seem a little out of your normal food routine, but why not try it? Trust me….you will love it and everyone you make it for will think you are a number 1 badass too.

Cabbage, white beans, and beets. There is a lemon involved, but it didn’t make it into the picture.

Notes…. I used white beans, but I have also done this with chick peas and lentils. All are fantastic. Also, I did not peel my beets because I never do.(I do not peel anything the skin is full of goodness and I love the taste) If you don’t want to eat the skin, then peel them. Cabbage is cut into inch thick slabs… I like to us the inter most part of a cabbage head cause I like the core. But use any cut that you want.  2 beets are chopped into chunkers and both the cabbage and the beets are placed on a lightly oiled baking sheets, seasoned with salt and pepper,  and stuck into the oven for 20-25 minutes at 400 degrees.

Once the beets are tender and the cabbage is cooked to a nice withered golden pretty, take out of the oven, but leave the oven on.  Leave the cabbage on the pan but throw the beets into a blender or a big bowl if using a hand blender  with the white beans

    Beans and beets get pureed together. Add the juice of 1/2 a lemon (or the whole lemon, depending on your taste) and a pinch of salt and pepper. With a big spoon or spatula, scoop equal amounts of the bean/beet mixture on top of the cabbage steaks and spread around. Sprinkle with cracked pepper and place back into oven for another 5-10 minutes. (You could totally skip the second bake, but I like my cabbage well done and crispy)

Oh ho boy… And with a good squirt of mustard to finish off… I could eat this all day, everyday 

And now I am #1

Happy Wednesday… Keep it good!

-C

Makes 2 Thick Cut Steaks

• 1/2 head of cabbage (green or red)
• 2 cups or 1 can of cooked white beans
• 2 medium beets
• 1 lemon
• salt and pepper
• Mustard (Optional)

Preheat Oven to 4oo degrees

Cut two 1 ish inch thick rounds of cabbage from the widest part of the head. Place on a lightly oiled baking sheet. Chop beets into chunks and toss on same baking sheet.(Peel if you want) Sprinkle everything with salt and pepper. Stick into oven for 20-25 minutes or until the beets and cabbage  are tender. Remove veggies from oven and place roasted beets into a  blender (or bowl if using a hand blender) but leave the cabbage on the baking sheet. Add the white beans, the juice of half a lemon, and salt and pepper to the beets and puree until smooth. Scoop equal amounts of the mixture to each cabbage steak, sprinkle with pepper and place back into oven for another 5-10 minutes to give the beans and beets a nice crunchy crust (You can skip this step if you don’t want to be crusty)

Remove from oven, stick on a plate and drizzle with mustard….Fork and knife are good ways to eat it, but eating it with you fingers makes less dirty dishes.

Chomp Chomp Chomp… The sound I make as I eat this freaking fantastic crunchy granola. You know it’s good when the person sitting next to you is annoyed by the sound of you face while eating.  I eat a lot of crunchy stuff. And I am pretty sure I annoy the mister a lot. 

Oh well, he will live, and he eats his fair share of annoying stuff too so we can just call it even.

So granola. I love it. I make a batch every few weeks or so, and I usually make it just for me. (I almost never make things just for me) I like to keep it simple but flavorful. A tad sweet, but not really, and crunchy, without the oily fried taste. I also like a variety of sizes, some big clusters and some small pieces. 

This granola fits the bill perfectly. Made with 5 ingredients, no oil, and the perfect sweetness level.  It’s one of my favorite flavors yet. And I know I said I made it just for me, but the mister really liked it too. (I can’t help sharing)

The simplest of stuff. 1 smashed banana, a cup of pureed butternut squash, Vietnamese cinnamon*, honey, and old fashion oats. (and a dash of salt, not shown)

*Note. I only ever use Vietnamese cinnamon because once I start using it, regular old cinnamon just won’t  cut it anymore. It is a bit sweeter and a lot more spicy. If you don’t have it or don’t want to use it, use regular cinnamon and add in 1/2 a teaspoon of all spice.Toss the cinnamon and salt with the oats. Mix together the banana, squash and the sweetener and combine with the oats until full incorporated. 

Another note. Because I made this granola for me and no body else, I actually omitted the honey (I think that banana abs squash make it sweet enough) But if I was making this for lets say, the mister, or a friend, I would use add a bit. The sweetness level and sweetener of choice is up to you, but 2-3 teaspoons of honey or maple syrup is usually sweet enough for  people.

Dump the mixture on a parchment lined baking sheet and give it a little pat, you know, to settle all the bit and pieces together, all cozy and evenly spread out. Now stick into a preheated oven and after about 20 minutes, take out of oven and give the granola a toss, breaking apart any super big chunks or overly wet pieces. Put back into oven for another 20 minutes. (I like my granola super crispy crunchy so I cook it a little longer, like 30 more minutes)And when you are happy with the crunchiness of you granola, remove from oven and let cool, trying not to eat all of it while it sit’s on the counter looking all pretty and smelling like happiness. 

Grab a bowl, stick the rest into a jar with a lid, hide it from others, and chomp chomp chomp away!

-C

Banana Butternut Granola

• 3 cups old fashion oats (use gluten free oats if needed)
• 1 ripe banana, mashed 
• 1 cup butternut squash puree (can use canned)
• 2 tablespoons Vietnamese cinnamon (or 2 tablespoons regular cinnamon and 1/2 teaspoon of allspice)
• 1-3 tablespoon honey or sweetener of choice (use greater amount for sweeter)
• dash of salt

Preheat oven to 375

In a large bowl, mix together oats, cinnamon and salt. Mix the mashed banana, squash, and sweetener of choice together and combine with the oats. If the mixture seems really dry, add in a very small splash of water to loosen just enough to mix.

Dump mixture onto a parchment lined baking sheet and evenly disperse the mixture. Give it a kind of smoosh to compact the oats and to make sure all its all the same thickness on the pan.

Stick into oven for 20 minutes. Remove and give granola a little toss, maybe breaking apart any really big chunks (unless you like really big chunks) and put back into oven for another 20 minutes. (30 for a crunchier granola) Remove from oven and let cool on  baking sheet before storing in an air tight container. If you find that it is not as crunchy as you would like or is a few days old and lost some of its crunchiness, just stick it back into the oven for a few minutes to re crunch.

Eat as is, as a cold cereal,  dip in peanut butter, add to popcorn or whatever way you want to eat it. No utensil required.

Whenever my little sister comes over for dinner, I always end up making lentils in some form or another because she, like me, is awesome and loves a good lentil. It makes me so happy that she has such great taste in food and wants to eat what I make.  It’s validation from a teenage girl which is the best kind of validation. 

So last night when she came over after school for dinner and trash talk (she likes to verbally abuse Nick)  we decided  to make both of our favorites … Lentils AND sweet potatoes. How can you go wrong with that combo? Well I am telling you that you can’t. The rich creamy soft and slightly sweet sweet potato mixed up with the hearty, earthy, oh so fantastically tasty lentil. Add in a bit of kale and cheese if you wish and serve with salsa and guac… Whoa, it’s the best!!!

Such a great evening, I get to the cooking, the sister gets to the verbal abuse and the mister, begin the champ that he is, takes it and dishes it right back. 

I am the greatest(coolest) sister. 

Baked sweet potatoes, cooked lentils, chopped up kale and monetary jack cheese (Cheese is optional.. and make it vegan cheese if you want) And you don’t need then, but salsa and guacamole are the best toppings.. So you have them. 

Cut the cooked potato in half lengthwise and scoop the flesh out into a bowl. With a fork, smooth the potato , sprinkle with salt and pepper and mix in lentils and kale.

Stuff the mixture back into the skins of the potato.

And add some cheese (The mister and the sister wanted lots of cheese, no cheese for me) and stick the potatoes into the oven and let bake for another 5 or so minutes or until the cheese is all melty or the top is nice and crispy. 

Remove and plate… Serve with salsa and guacamole and maybe some corn chips.  

I am the greatest sister

-C

Makes 2 serving

• 1 Large Sweet Potato
• 1 cup Prepared Lentils
• 1 cup Chopped Kale
• 1/2 cup Grated Monetary Jack Cheese (Vegan style or not) 
• Salsa (optional)
• Guacamole(optional)

Place potato in oven at 400 degrees for 30-40 minutes or until soft a baked throughout.

While potato is baking, prepare lentils.  2 cups water to 1 cup lentils. Add water and lentil to pot, bring to a boil, add a sprinkle of salt, and reduce to simmer until lentils are tender. 

When potato is cooked, remove potato  and let cool for a few minutes. Cut in half lengthwise and scoop out most of the flesh out of the skins and place into a big bowl. WIth a fork, mash the potato a bit  Add in the lentils and the kale, a sprinkle of salt and pepper, and mix to combine. Stuff the mixture back into the skins of the potatoes and top with cheese. (if using ) Place potatoes back into oven for 5-10 minutes until cheese is melty and bubbly or the top of the potato is a bit crispy. Remove from oven and serve on a plate with salsa and guacamole.

Eat and be happy. 

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

Mustard Roasted Celeriac with Split Pea Gravy

• 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.

Is it really for real April? Where has all the time gone and where the hell is the warm weather? It’s not funny anymore. I am officially OVER winter!  Ok, so now that I got that off my chest…..

Last night the misters Dad came over for a long awaited dinner accompanied by talk of life goals and what her referred to as “narratives” or the story of our lives. Some deep shit to be talking about at dinner, especially with zero alcohol to be had.

Me, being so super awesome, was all up in taking charge in making the food. Except that  last night I didn’t have a bunch of time and honestly, much energy to be doing anything.  And sure, I could have just made a pot of spaghetti, but that just felt like cheeping out. So Polenta it was. And because I just made a hug pot of navy bean, those were going into the polenta too.

Beany polenta baked in the oven with a tomato sauce cooked on the stove. About 5 minutes of hands on time and an hour to cook it all. It’s the perfect meal to make when you have guests coming over. Fast prep, into the oven and on the stove, and then you have an hour to clean and make yourself presentable. See, I am a thinker. (I ended up skipping the making myself presentable part… I stayed in my gym clothes.. no need to impress family right?) Then after about and hour you end up with a hearty healthy pretty meal, all from scratch, that seems like you spent the afternoon cooking. When in fact you spent the past hour vacuuming and watching Gilmore Girls. 

The Stuff. Cornmeal, water, navy beans and parmesan for the polenta. Crushed tomatoes, garlic, dried basil, onion, carrot, zucchini, and summer squash for the sauce. Salt, pepper, and olive oil all around.

Cornmeal and water go into a cast iron skillet (or any oven safe dish) with a pinch of salt and pepper. Give it a little mix and stick it into the oven at 400 degrees .

Once the polenta is in the oven, make the sauce. Chop up all the veggies and stick into a dutch oven or sauce pot with a pinch of salt, the basil and a good drizzle of olive oil. Stick on medium heat and let veggies cook down a bit.  When the veggies are tender, add in minced garlic, crushed tomatoes and another drizzle or oil.  Turn burner to lowest setting and simmer (giving it a stir every now and then) for about 45 minutes or until the polenta is done. After about 30 minutes when the water had pretty much all cooked down, take the polenta out of the oven and stir in the beans, the parmesan, a tablespoon or two of olive oil and salt and pepper. Smooth top out and sprinkle with more pepper, parmesan and drizzle with a bit more oil. Stick back into oven for another 1/2 or until polenta  has formed a crust and no longer giggles when you wiggle the pan.

Pull polntna from the oven and let sit for at least 1o minutes.

Two big spoons and a pile of plates. Have the people serve themselves!

Have a Happy Day! 

-C

Baked Navy Bean Polenta with Chunky Tomato Sauce

Serves 4 hungry people

For the Polenta

• 1 1/2 Cups Course Ground Corn Meal
• 4 Cups Water
• 3 Cups Prepared Navy Beans (Or just use to cans)
• 1/2 Cup Parmesan Cheese or Vegan Parmesan (Optional)
• 3 Tablespoons Olive Oil
• Salt and Pepper

For the Sauce

• One 28oz Can of Crushed Tomatoes
• 1 large Carrot
• 1 Small Onion
• 4 (or more ) Cloves Garlic
• 1 teaspoon Dried Basil
• 1 Small Zucchini
• 1 Small Summer Squash
• Olive Oil
• Salt and Pepper

Preheat oven to 400

In a large skillet, mix together the cornmeal and the water and add a good pinch of salt and pepper. Place into oven for about 30 minutes or until the polenta starts to congeal at the edge of the skillet nd most of the waster has cooked down.

Remove skillet from oven and with a whisk or wooden spoon, mix in the beans, the parmesan (if using) and 2-3 tablespoons of olive oil. Smooth out mixture, sprinkle with salt, pepper, parmesan and drizzle with olive oil. Stick back into oven for another 30 minutes or so.  Polenta is done when it no longer wiggles when you giggle the skillet.

For the sauce

Small dice the carrot and the onion and stick into a medium dutch oven oor sauce pan with a drizzle of olive oil. Place on medium heat and cook until the veggies are tender. Add in tomato, minced up garlic and basil. stir and let simmer on stove top for about 45 minutes. When you place the polenta back into the oven for the second bake, dice up zucchini and squash and add to sauce. Stir and keep on simmer until ready to serve.

Once the polenta has completely cooked, remove from oven and let sit for at least 5 minutes…10 is better to solidify.

Spoon big piles of polenta on a plate or in a bowl, top with a big heap of tomato sauce. Sprinkle with a little more parm  and maybe another dash of pepper .

Eat…..Spoon or fork is recommeded.

Happy Food!

Because it is cold outside. Because I had an hour to kill before I needed to leave the house and because I wanted to make a sweet treat for the mister (who had been dealing with frozen pipes all day) and for the little littles that I was going to hang out with.  My original idea was to just make regular old snickerdoodles, but as  I was riffling around my tea drawer for a mid day tea (it’s usually coffee, but I am trying to cut back on drinking one thousand cups a day) I got hit with a little inspiration. Chai tea spiced snickerdoodles. Yes! a nice black chai, full of flavors or cinnamon, ginger, cardamon, allspice, and pepper. So many good time tastes.  And while I am at it, why not add some chocolate to that mix, because, well just because.

Chai, chocolate, and sugar equals….Bada da da….. awesome Cookies! And who doesn’t want awesome cookies?

The stuff…Flour, salt, baking powder, cinnamon, and allspice. Cocoa powder, brown and white sugar. Veggie Oil  (you can use butter, or vegan butter instead for a chewier cookie) vanilla, a little vinegar and a nice cup of  chai tea…  Also a little bowl of cinnamon and sugar to doodle the cookies.

    The sugars, oil, tea, vinegar, and vanilla go into a big bowl. Beat for a minute on medium, then add the rest of the stuff and beat some more until fully incorporated…. Simple simple. 

Preheat the oven to 375 and get the cookies all dressed up in a cinnamon sugar suit by taking globs of dough and kind of rolling it into ball (perfection is not necessary) Drop dough balls into the cinnamon sugar and toss around to fully coat. Place on cookie sheet and give a good smoosh to flatten the cookie balls out to about 1/2 inch thick. Now into the oven for about 9-11 minutes to bake. 

Aahhhh…….pulled from the oven and placed on a rack to cool. Fluffy, chewy, pillowy soft and spicy cookies. Oh the smell of so good!Made extra large to make extra little littles happy. The best part? I made each little sing me a song for a second cookie… I am the greatest!

Heres to a Happy Hump Day!

-C

Chocolate Chai Snickerdoodles 

The stuff-

• 2 cups all purpose flour
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon allspice
• Chai teabag steeped in 1 1/4 cups boiling water
• 1 cup brown sugar
• 1/4 cup white sugar
• 3/4 cups vegetable oil (can substitute butter or vegan butter for a more chewy cookie)
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar 
• 2 tablespoons each of cinnamon and white sugar to coat cookie balls in

Preheat oven to 375

In a cup, steep tea bag in 1 1/4 cups boiling water. Let tea steep for 10 minutes.

In  Large bowl, add sugars, oil, vanilla, vinegar and steeped tea and beat on medium speed for about 2 minutes. Add the rest of the ingredients (besides cinnamon and sugar for coating) and beat on low until everything is fully incorporated. 

 Add the cinnamon and sugar to a small bowl and mix together. Take globs of dough and roughly formed  ball then drop into cinnamon sugar and toss to coat. Place coated balls on cooke sheet and smoosh down so cookies are about 1/2 inch thick. Place in oven for about 9-11 minutes or until cookies are just barely cooked through. Remove and let cool on a wire rack.

My suggestion for sharing….If they want one, make them sing and dance for it!

One of the best things about winter is that I can have something in the oven at any time and not worry about how hot the house is going to get.  I get to spend my free time (or my in between free minutes) baking up all the thing that I would not dare bake in the summer. (lots of bread and cakes) Yeah, I might complain a little about how cold it is outside (to my defense, -20 is kind of a bitch) but then I think of the super hot humid days that come during the summer and cringe.  At least when its cold out I am able to get warm, (que oven)  but when its super hot and humid, I just turn into something that border lines a wet towel and the rabbit animal… Not so pleasant.   I much prefer cooler weather. So no big surprise….I made bread.. or focaccia to be exact. And now you should too because first off, you want to eat it, and secondly, you can probably whip this up faster then it would take to get all of you winter warmies on and leave the house. Don’t leave, just turn the oven on.  The stuff, which isn’t a whole lot… Flour and salt.  A mixture of honey, water, and yeast. And olive oil. Its pretty much my pizza dough recipe, tweaked with the addition of oil, less flour and no kneading.  Mix together the wet and dry…I used my nifty dough whisk, but a wooden spoon or even your hand works. Mix mix mix. The dough should  be really slack and sticky.  And guess what.. no need to knead! Just make sure the dough is uniformly incorporated…hehe.. uniformly incorporated… sounds weird.         Drizzle the dough (don’t worry about making it into a ball, a blob is good) with a little oil and place in a nice warm place topped with a towel to rise for about an hour or until dough has doubled in size. Once is has fully risen, drizzle 2 tablespoons oil in two 9 inch cake pans.  Divide dough in half, and kind of smoosh dough into pans. Cover and let rise for another 20 minutes or so. When dough has finished its second rise, drizzle each  with another tablespoon of oil and with your fingers, fill out the pan and indent the dough, kind of like playing a piano or tickling a puppy(?)….Then layer your toppings (if you want any)  Start with any herbs, then the veggies. Then last, any cheese you got. I used thyme, cracked black pepper, tomato, onion, topped with parmesan cheese. And the other one is just plain old salt.  Pulled from the oven when nice and golden brown..set on a wire rack to cool for a few minute and removed from the pans. The mister was practically salivating waiting for a slice… and he was so not disappointed. Crispy outside with soft airy insides… Everything a perfect focaccia should be. The one with the toppings was the favorite for the first night, but for a peanut butter and cheese panini for lunch the next day…plain is the way to go.. My suggestion, do what I did, jazz one up and leave one plain. And then make more if you need too because the forecast call for another week of below zero!!! Oh the things that I’ll get to make! (me being positive) Stay warm! -C

Focaccia with out without stuff

• 3 cups all-purpose flour 
• 1 tablespoon salt plus 2 teaspoons for topping (can use more or less if you want)
• 2 teaspoons active yeast (or one package)
• 1 1/2 cups warm water
• 1 tablespoon honey (or sugar if vegan)
• 6 tablespoons olive oil

Optional toppings

• Fresh cracked pepper
• Thyme or any other spices
• Thinly sliced tomato
• Thinly sliced onion 
• Parmesan Cheese 
• Anything you want!

In a bowl or jar, mix honey (or sugar), yeast and warm water together and let sit for about 5 minutes or until yeast is activated and starts to foam In a large bowl, whisk together flour and 1 tablespoon of salt. With either a wooden spoon, dough whisk, or if you have one, a stand mixer with a dough hook, mix the yeast mixture with the flour. The dough is going to be really sticky so mixing might get a little gloppy, but keep at it until everything is full incorporated.. for about 3-5 minutes and don’t be afraid to use your hand… you can wash it off.  Once mixed drizzle with oil and cover with a towel. Let rise for about an hour or until dough has dubbed in size. When dough has double, coat two 8 or 9 inch cake pans each with 2 tablespoons olive oil. Dump dough onto floured surface and cut in half. Take each half a place in pan. cover and let rise again for another 20ish minutes. preheat over to 400 degrees After second rise, lightly take your fingers and push down dough, making little indents all over the surface. Drizzle each with another tablespoon of olive oil and sprinkle each with a teaspoon of salt. If using spices or any other toppings, nows the time to layer them on. And do any cheese last! Place in oven and bake for about 30 minutes or until the tops are golden brown. When done, place on a wire rack and let cool a bit before removing  from pans. Done!!  To store, place in a paper bag.. best eaten within a few days!

The official, unofficial, last weekend of summer. A little sad, but not really, cause I am super pumped for fall. I have my sweaters unpacked, my knitting started, and am looking forward to eating nothing but apples and pumpkins for a while. I am ready.

Now to get through the next few days of close to 90 degree weather. (Globaly warming… you suck!)

This past week of summer has been great. We have managed to get a lot of work crap done, but also had time to do a little river hopping, have a sleep over with a few littles, and go to a family gathering. The mr, being the most bestest guy, even hand mowed out little yard so we can actually sit outside without being surrounded by 3 ft tall weeds and hay. He is so nice. We did get a chance to pick a few apples from our community garden (not sure of the variety, but they are so good!) and we played on one of the coolest,most dangerous, playgrounds around here. All in all, not a bad way to leave the summer behind.

And now it’s Sunday and I am feeling good. Going to sit around and read, knit, garden, and drink so much coffee. And best part? Tomorrow is Labor Day! Three day WEEKEND!!! so I will probably make tonight a party night and stay up past 9:30 (yes, I am an old lady) and  binge watch the rest of season 1 of Playing House (fucking fantastic show) before it goes away and I don’t get a chance.

Lofty goals, but I think I can manage. 

So how about you? Is this a three day weekend for you as well? Hopefully so and hopefully you are spending it doing you, and having fun, relaxing and remembering not to labor or at least not labor to hard.

Some internet stuff for you to peruse if you want. 

–Another dream home/studio/camper. Why don’t I live here?

-Because I am support to live here! (This is the pretty much perfect in every way)

-Got 230K? If you do, you can buy a whole Spanish Village

-An oh so lovely home

–Writing in trees looks cool, but not something I would want to of by hand.

-Inspiration from 5 Super Organized Garages… If only

-Are you a stinky farter? Check these out! (hahaha)

-Which Hogwarts House Do You Belong In? Your Cooking Style Will Tell. I am a Ravenclaw 

-So I don’t have a baby or one on the way, but when/if I ever do, I want this for baby.

-Why Are We Drawn To Heirloom Fruits And Veggies? 

-A carrot cake that tastes like carrot. Because it should.

And some pictures from the past week.

Happy Weekend.. Hope your able to enjoy a long one!

-C

Can you believe it… August already. What the what?

 I was in the great big Coscto store this week and saw Halloween costumes and I am pretty sure there was some Christmas shit too. (I wasn’t  about to look to closely and fall down that rabbit hole) I mean, jeeze, It’s still summer and I like to think that I live a little more in the somewhat present moment.  I have a hard time figuring out what I am going to be doing in 2 weeks, let alone 2 months from now.  But man, seeing that stuff really sent me into a time whirl… It’s just flying by so fast. 

Anyway, August. One of my favorite months of the year. The farm shares are gigantic (I got corn and watermelons at the last pick up!) and the garden is bursting with so many goodies. The days are still really warm, but the nights are starting to cool off, The wild flowers are in abundance all over. Plus my Dad always comes back to Vermont in August for a long visit (he;s here now!), which means lots of family stuff, a Stem family reunion, lots of hiking, and of course lots of food eating. And it’s getting close to back to school time. The littles are all getting equally exctited/depressed about the going back. I am kind of excited for them to go back too! 

My goal for August.. try to check off some more of my summer bucket list and also try to buy some plane tickets to a far away land.( I hear that tickets prices this month are at the lowest they have been in years!) At the same time I want to try not to worry to much about doing a bunch of stuff..  just try to enjoy what’s left of the summer. No pressure!

So what about you? Got any end of summer plans? 

I’ll leave you with some good internet stuff from the week.

-I know I have said this before, but this is the house I am meant to live in.

-Cocoon in a tree!?!!…but where do you pee?

–Get it here…IKEA 2016 CATALOG!

-I love a good tub. The World’s Most Beautiful Bathtubs

–Whoa. How Birds See Our World 

-This wood is so pretty. 

–Different types of summer squash

-I am a plant whore so this makes me happy. A Plethora of Plants in Every Room

-Oh to be one of these littles… The Kids of Burning Man

And hiking and bee pictures from the week

Be Happy and enjoy the rest of the weekend!

-C

 Today I am going to spend the day hiding inside (it’s suppose rain all day) binge watching Top Chef, while baking as many cakes and cookies as I can. For I stumbled upon the amazing world of aquagfaba (bean water, which when whipped, act almost exactly like egg white). It’s freaking amazing and I now I must devote my life to it. (no, not really).

Other then the bean juice, this week had been good. Lots of amazing clouds in the sky, more super fresh summer veggies, bke rides, gardening, summertime fun. We really wanted to go camping this weekend, but sadly our plans fell through, which is probably a good  because I really don’t think my body can survive any more bug bites. I think I might have contracted west nile from the 100 trillion bug bites that I got while strawberry picking. I also might have gotten a little poison ivy (can’t tell if its just more  bug bites). Either way, my skin is destroyed and I am ready to tear it all off. Oh well, we did get to spend  a day on a river where the mr fished and I played with rocks. Good times.

So today, baking with aquafaba, a little T.V, some watercolor painting, and maybe a little of that stinky pink lotion on my legs. And coffee. Lots and lots of coffee. Sounds like a pretty good day to me. Hope that you out there are going to do the same (maybe not play with bean water, but have a relaxing day) 

Some fun and awesome internet stuff to peruse if you are hanging around the old computer.

– This is such a great design… I want one.  Tiny Footprint: A Prefab Home for Two, in 183 Square Feet by Michelle Slatalla  

– How To Make Slime…. My life is now complete.

-2015’s Crime Stories Are Riddled With Hangry People . My headline  would be ..”Vegan girl reverts to cannibalism. Eats boyfriends arm off while stuck in traffic on the way to the farmers market”… HAHAHA

-Are You Flossing Or Just Lying About Flossing? The Dentist Knows. Just so you know.  

– J.K. Rowling Announces ‘Harry Potter and the Cursed Child’ Will Hit London Stage. And of course it’s all the way in London. What about me?

– Really need to get me one of these. Camp in the Air: New Suspended Treehouse Tents and Hammocks

-Andrés Jaque’s giant water purifier unveiled in MoMA PS1 courtyard 

– I am so going to be making this as soon as the chard is ready in the garden .A Genius Trick for Lighter, Smoother Hummus 

-This is Real: The Baby Cage. NOO..but YES!!!!

And some pictures from the week.

Happy summer!! Happy Fathers Day!! Happy happy!! 

Can you believe it? We are already getting toward the end of June. This is just crazy to me. I feel like I should have gotten more summer stuff done already. Aaaaaaaaah! Pulling my hair out! Whatever, it’s all cool. I’ll get there (where?  not exactly sure) but I think this week was a good start. We did a little road trip to Montreal, a few good bike rides, hung out with some littles that are officially on summer vacation (again. AAAAAHHHHH), a drive to the country to collect wildflowers…. I mean, I did a good amount of awesome stuff this week.  I also did a fair amount of not so much fun crap, but we don’t need to go there. All this summer talk got me thinking.. What do I want to do this summer? So I made a list

SUMMER BUCKET LIST

1. Hike Camels Hump (and some other mountains)
2. Start knitting a sweater so it will be ready for fall
3. Fly a kite
4. A kayaking Day Trip
5. At least one EPIC bike ride
6. repot all my house plants
7. spend a n entire day in bed (or at least at home)
8. Make popsicles at least once a week
9. Fly somewhere
10. go swimming in a river
11. Clean out the barn
12. A few good camping trips (can combine with #1,2,3,4,6, and 9)
13. Road Trip!!! (another one)
14. Shave my legs and get a hair cut
15. Every kind of berry picking

I could add a few more, but this is a good start.  Do you have a summer bucket list? If so, something you got that I am missing? I am open to suggestions,

Anyway, here is what this week in internet had for me…

 –  I am in love and inspired by this. STUDIO TOUR: KIKI SLAUGHTER

– A Gallery of Beautifully Eclectic Living Rooms 

–Yes, Coffee Can Actually Improve The Power Of Your Power Naps

-Nick and I were just listening to this TED talk. Very interesting. Shifting Time  

 – I love  a good  Horseshoe.

-This hotel room, I could live in.  AN APARTMENT-LIKE HOTEL ROOM FOR THE TRAVELING PROFESSIONAL 

-Your Inner-Child Will Love This Playground Decor I think I want the side.   

And some pictures from the week.

The gardens looking good, no?

Sticks and farting noises make the best of times.

Weekly CSA…..so AMAZING!!!

I rode the mr’s  bike for a few days after my tire popped. I liked having a basket, I felt like the wicked witch of the west.

HEY HEY HEY!! HAPPY SUNDAY!!!

So what do you guys think of the new site? For reals, I would love to know cause I spent a shit ton of time making it and it would be nice to know if you like of hate it or if there is some weird wonky thing going on that I have not noticed. The sight itself has pretty much the same content as the old one, but is a little cleaner and easier to get to. (I think) And yes, I am still fin tuning so there might be a slight little change here or there over the next few weeks, but other then that….. WOO HOO!!!!

So apart from spending my week rebuilding this site,(I think I might have spent 20 hours on changing around fonts alone) the mister and I have been super busy busy with the rest of our life, a.k.a. crazy June apartment turnovers. Toilets, trash, painting, cleaning… You know, fun landlord stuff. Its been hectic, as usual, but we got it done.. And on top of that stuff,  we had a little or two at least 5 different times this week, so needless to say, we are some freaking tired party people here and today this very sunday, we are going to take a break. I see a river, a picnic, and a book in my future., followed by naping and the drinking of lots of coffee.

Note to anyone with wants or needs from us today….Leave us alone! (hehe, not really, but really)

In the meantime, here are a few little bits from the internet I liked this week.

-I am all about this! Trader Joe’s Ex-President Opens Store With Aging Food And Cheap Meals 

-If you have a dog…At Vermont’s Dog Mountain, Comfort And Community For Pet Lovers 

-Glamorous Gold Kitchen Cabinets & Islands  I am not sure, but I think I really love it, although would never want it in my own house.

-Another lovely home I could get down with  

-This Guy Crochets Hilarious Food Hats And Wears Them Himself. Need I say more?

-I love this song. All the instruments. Awesome.  Ben Folds And yMusic, ‘Capable Of Anything’

And some eye candy from recent park, garden and bike ride adventures.

A little credit to my little sister Barb, for snatching my camera and taking a few of these badass pictures (which ones, we are still disputing)

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

What a week. Was it summer where you  are this week as well? I mean jeez, talk about one extreme to another. Oh well, at least the world has turned green, the winter stuff is completely out of sight and I found the box that contained all of my shorts and summery clothes (pants and long sleeves in 90 degrees is just gross)  And honestly, it’s been great. In between work, chores and just plan old being busy, we have manage to get a few bike rides and long walks in. Plus all the veggie starts are doing great, the flowers are coming up everywhere and life just has a little bit more of a relaxed feeling. So what if my allergies are turning my face into big red puff or that the past few night have been so hot that the act of sitting has caused me to break a sweat. I’ll take it.

Oh and I can’t forget…. 

Happy Mother’s Day ladies!!!!

Here I give you a few thing from the internet this week …

– I didn’t believe they were paintings at first. Hyper-realistic Cactus Paintings that Bristle with Detail by Kwang-Ho Lee

-I’ll take any one of these The 5 Fanciest French Press Coffeemakers We Could Find

-Love love the floors in This house.

-Spending a bit of time making summer camping plans here…Vermont State Parks. I can’t wait to get the tent out!

 -I think this should be happening everywhere. Recycled Drinking Water: Getting Past the Yuck Factor

– And there is this. ABC Brings Muppets Back To Prime Time As News Emerges About Fall Shows

And that, here are a few pictures from the week.

 My boys. I long socks and sneakers… these guys know cool. Took the super cutie cuties out for an ice cream cone.Our first bike ride picnic down on the waterfront. I love bike ride picnics!So many succulents. I didn’t actually buy any because I need to stop being a plant whore.I have made a batch of this stuff evey day this week. I can’t stop eating it, it’s like eating summer. So good

Have a wonderful day and to all that it applies to…

Happy Moms Day!

-C

It’s been a long, packed, but very fantastic week. Everyday has been full of work, chores, family, and trying to get in a least one good bike ride or walk in.  I made a list of a few important points to mention from the past week.

• Spring is real, not an imagined season in my head. (HOORAY!!!!). 
• Banana ice cream is everyones favorite snack
• Planting things from seed and watching them grow is magic
• Riding a bike with kinda flat tires really sucks
• The little people in my family are the best most fantastic humans
• Don’t tell a 2 year that ants will bite her or you will end up caring that child around everywhere because she is afraid to walk outside (Anyone know  good therapist for a 2 year old?)

Anyways, I am hoping to take it easy today, catch up on my coffee consumption, do a bit of gardening, reading, bike riding, all without pressure or expectations. Everyone should have a day for no expectations.

Some fun internet stuff from the week.

-I need an RV or camper. THE BRAVE // vintage rv renovation inspiration

-Who cares if not everyone is pleased, I would be if my lunch bags looked like this. These Parents Make Lovely Lunch Bag Art. Not Everyone Is Pleased

-So lovely. Urban Jewelry: New Lace Street Art by NeSpoon

-Alternative energy Woo Hoo!  Tesla’s Powerwall Home Battery Wants to Make Fossil Fuels Obsolete

-I am really excited to make this… I have a feeling that I will be incorporating it into many of my recipes. ChefSteps’ Genius Roasted Onion Cream

-Another house that I could get down with. 

And a few pictures….

The mister and the worlds biggest crayon, which is made of scraps of blue crayons from all over the world. I could totally use a big ass crayon like this.The coolest most badass 95 year old lady that I know (I know a few), Grammy Stem. And the little, getting a lift. (I could have used a lift too!)Brothers. The guy in the green is my Dad.Aftre dinner ice cream break.The sky has been on point all week longAnd made myself some veggie chips. The colors alone are delicious.

Have a great day!

-C.

  You ever make dish, completely on the fly, just to use something up (I have a lot of ripe tomatoes) with no real expectation, just because… Then have it be one of the best freaking things that you have ever made? This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made…. this week.

A salad compiled of all things amazing, taking just a few minutes to make and is the perfect balance of uber fresh with baby spinach, raw kale, and crunchy quick pickled onions. Then adding a touch of warmth with the sweet and juicy seared tomatoes and big chunks of creamy avocado.

I mean, for reals. ……Best Salad Ever !!!! (this week)

Now let’s do this.

 The Stuff. A big bowl of baby spinach and chopped up kale, a few sliced up roma tomatoes, some super thinly sliced red onion, half an avocado, red wine vinegar and salt and pepper.  Before you do anything, place the sliced onions into bowl, sprinkle with a pinch of salt and add a few glugs of the red wine vinegar. You want the onions to sit in the vinegar for at least 5 minutes on the counter cause the longer they sit the more crispy pickly they get. (after eating onions like this, you will never want to eat them any other way) Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and  place tomatoes right on in, snugly, but not overlapping. Let cook for about 3-4 minutes, or until the bottoms start to brown. Flip and cook other side for another few minutes.Once the tomatoes are seared on both sides, remove them gently from skillet and toss them on top of the bowl of greens.

Take the pickled onions and toss those right on top, with any of the residual vinegar, add dice and scoop the half of avocado and toss that on in as well.And now eat the best salad ever (this week).

Make the day good!

-C

Skillet Seared Tomato and Quick Pickled Onion Salad

Serves 2 as a side, 1 for a hungry eater

• 2 large or 3 smaller roma tomatoes
• 1/2 of a red onion
• 2-3 tablespoons red wine vinegar
• 1 1/2 cups baby spinach
• 1 1/2 cups chopped kale
• salt pepper
• 1/2 a ripe avocado 
• olive oil (to grease pan)

Thinly slice red onion and place in a bowl.  Add vinegar into a and sprinkle with salt. Let sit on counter for at least 5 minutes, if not longer,

Slice tomatoes into 1/2 inch thick rounds and sprinkle with a pitch or salt and pepper.  Lightly oil a skillet and preheat it on medium heat. Once the skillet is preheated, stick the tomatoes on it (watch out for splattering tomato juice) Cook first side for about 3 minutes or until the bottom has browned, then flip and do the same for other side. 

One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And  dice up  avocado and add that on top too. 

Now eat your salad, fork or fingers…  

And I know, ba-daaaamn. So good.

Happy summer!! Happy Fathers Day!! Happy happy!! 

Can you believe it? We are already getting toward the end of June. This is just crazy to me. I feel like I should have gotten more summer stuff done already. Aaaaaaaaah! Pulling my hair out! Whatever, it’s all cool. I’ll get there (where?  not exactly sure) but I think this week was a good start. We did a little road trip to Montreal, a few good bike rides, hung out with some littles that are officially on summer vacation (again. AAAAAHHHHH), a drive to the country to collect wildflowers…. I mean, I did a good amount of awesome stuff this week.  I also did a fair amount of not so much fun crap, but we don’t need to go there. All this summer talk got me thinking.. What do I want to do this summer? So I made a list

SUMMER BUCKET LIST

1. Hike Camels Hump (and some other mountains)
2. Start knitting a sweater so it will be ready for fall
3. Fly a kite
4. A kayaking Day Trip
5. At least one EPIC bike ride
6. repot all my house plants
7. spend a n entire day in bed (or at least at home)
8. Make popsicles at least once a week
9. Fly somewhere
10. go swimming in a river
11. Clean out the barn
12. A few good camping trips (can combine with #1,2,3,4,6, and 9)
13. Road Trip!!! (another one)
14. Shave my legs and get a hair cut
15. Every kind of berry picking

I could add a few more, but this is a good start.  Do you have a summer bucket list? If so, something you got that I am missing? I am open to suggestions,

Anyway, here is what this week in internet had for me…

 –  I am in love and inspired by this. STUDIO TOUR: KIKI SLAUGHTER

– A Gallery of Beautifully Eclectic Living Rooms 

–Yes, Coffee Can Actually Improve The Power Of Your Power Naps

-Nick and I were just listening to this TED talk. Very interesting. Shifting Time  

 – I love  a good  Horseshoe.

-This hotel room, I could live in.  AN APARTMENT-LIKE HOTEL ROOM FOR THE TRAVELING PROFESSIONAL 

-Your Inner-Child Will Love This Playground Decor I think I want the side.   

And some pictures from the week.

The gardens looking good, no?

Sticks and farting noises make the best of times.

Weekly CSA…..so AMAZING!!!

I rode the mr’s  bike for a few days after my tire popped. I liked having a basket, I felt like the wicked witch of the west.

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

Mustard Roasted Celeriac with Split Pea Gravy

• 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.