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.

     WOO WHOA!! MARDI GRAS! I wish I was down in New Orleans today celebrating… and soaking up some warmth and sunshine, catching beads, maybe even  taking my shirt off(?!!?) 

No, I keep my shirt on today because I am not like that, and also, I would die of hypothermia. Today I wear a shirt, underneath 5 other shirts ad sweaters.  Because today is just another day of -20 below here in Vermont. 

To keep me from going completely crazy, I am thinking of warm weather and I am thinking of New Orleans (love that place!) and the humongo celebration that’s been going on there for the past week. Everyone partying out in the streets. Big floats and beads all around. I might be feeling a little jealous, (more of the weather then the partying) but thats ok, I have TV to watch and a warm comforter to wrap myself up in. And maybe I should have done a post of fried donuts or of some type of alcohol party drink to celebrate the day, but I really just wanted to make something warm and spicy, so I went with some dank cajun beans. And also I wanted to sing…. “Beans Beans the musical fruit, the more you eat the more you toot!!” hehe

But for real, these beans  are sooooo f-ing tasty and super versatile. You can serve the spicy beans with the rice or just eat just the beans. You could do the beans and  add to a bed of kale (me) or add cheese, guacamole and a few  corn tortillas to the mix (the mister).  Simple to make, super tasty and full of flavor!  And pretty freaking heathy to boot! This dish gets an A+!

This dish is so full of flavor but so simple to make. We start with presoaked black beans drained and rinsed. Cajun seasoning (which is basically 1 part onion powder, thyme, oregano,  and 2 parts paprika, garlic powder, cayenne power, and salt and pepper) Sliced onion and jalapeno, and a few tablespoons of tomato paste. Oh, and the rice.

     Beans are in a pot filled with water unit beans are completely sumerged. Add in the onion, jalapeño, tomato paste and cajun seasoning. Bring to a boil then cover with a lid and simmer for about 45 minutes…..  After about a half hour, start up the rice. Water in pot with rice, bring to a boil, cover and simmer for 15-20 minutes. 

The rice is done and fluffed with at fork. The beans are cooked with just the tiniest bit of bite, bathing in a thick spicy tomatoey sauce. The chunks of onion and jalapeño have broken down and are hiding in every bite…. Oh so good!

 Now get ready for the bowl!!! Bringing a little spice and  nice to this crazy cold winter day or any fun festivities you may have planned.  

Have a Fantastic Day.. Stay Warm or if you already are.. lucky you!

-C

Cajun Black Beans and Rice

Ingredients

• 1 1/2 cups dried black beans* soaked for at least 4 hours or overnight..Rinse and strained
• 2 tablespoons tomato paste
• 2 tablespoons Cajun seasoning
• salt and pepper
• 1 Jalapeño
• 1 small yellow onion
• 1 tomato (I used a large roma)
• 1 1/2 cup of dried rice plus 3 cups water

*If you want to use canned beans, go for it…Just sub in 2 cans rinsed and strained black beans and only add a cup of water to the beans. Pre sauté the onion and the jalapeño before adding to the beans and only simmer the beans for about 15 minutes. 

Place you soaked beans into a pot and fill with water until the beans are completely summered.  Slice the jalapeño and onion and add to the pot along with the  tomato paste and the cajun seasoning.  Bring to a boil then place a lid on it and turn heat down to low. Let simmer for about 45 minutes or until the beans are completely cooked.

When the beans are about half way done, add rice to water and bring to a boil. Once boiling, place a lid on pot and turn heat down to simmer and cook for about 15 minutes or  until all water is absorbed and rice is tender. Fluff with a fork.

To sever. place a scoop of two of rice to a bowl and top with a scoop of two of beans.… Top with diced tomatoes and scallions… (The mister added shredded pepper jack to his and thought it was excellent)

Eat with a fork or spoon.

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

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

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

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

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

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

Stacked on parchment….oh so pretty

Ready to go….. To share or to hoard. 

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

Enjoy your brownies! 

-C

Black Bean Carob Brownies

Ingredients

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

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

Let cool for 10 minutes, cut into squares and serve!

CHILI MONDAY!Well it is, but I am talking about making some super duper, yes I’ll have seconds, tummy filling, bone warming, pumpkin chili.. And heathy oh so healthy to boot. Reals, it’s the best.

This pumpkin chili recipe had evolved over the years. The first time I made pumpkin chili was for my very first dinner party that I  threw back in college.  Instead of cutting the pumpkin and adding it into the chili, I chopped the little pumpkins in half, roasted them, and used the halves as bowls..A good idea except no one at the pumpkin and I was left with a bunch of slobbered on roasted pumpkin halves. ( I probably should have said something, but being a few drinks in, I didn’t think to say anything about the edible bowls and I don’t think I noticed the abandoned pumpkins until the next morning). After that somewhat failed attempt, I started adding the pumpkin to the chili and left the drinking tip after the food is served. ( I learned so much in college)

But yeah, this recipe has traveled a few years with me and every time I make it, I always think, jeez, why don’t I make this every weekend.  Well maybe now I will.

Don’t let this spread scare you.. it’s just veggies from the fridge, a chopped up pie pumpkin and pre soaked beans. Oh and some canned tomato and spices. It took about 10 minutes of hands on time and one big pot. No big mess to clean up and you can get rid of those veggies in the fridge that are on the way out. WIN WIN WIN!

All the chopped veggies, the chopped pumpkin go into the pot with salt. pepper , and spices.( I added a fresh jalapeno and about 5 cloves of garlic to this mixture) Let the mixture sweat for about 5 minutes, giving it a  quick stir or two.

Now toss in the beans and the tomatoes… Add a cans worth of water as well. Bring to a boil, then turn to low heat and cover.

A last minute addition.. I added a few chopped up kale leaves. I wanted a little more bright color and adding kale to anything is a good idea.

I added a little sliced avocado to one of the bowls (I only had enough for one) and cut up some lime wedges to squeeze on top. (I did, Nick didn’t) 

Best chili I have made in a long time…and yes, there is a bunch of left over which is fantastic because now I have lunch for the next couple days… 

HOORAY FOR FOOD!!!

Have a good Monday!

-C

•  small sugar pie pumpkin
• 2 cups dried beans..I used a 1 1/2 cups black and 1/2 cup kidney or 2 cans of beans
• 28 oz can of crushed or diced tomatoes
• 1 small onion
• 1 small
• 1 carrot
• 1 /4 head of cabbage
• a small broccoli crown
• 1/4 head of cauliflower
• a few kale leaves
• 1 jalapeño 
• 5 cloves garlic
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon coriander
• salt and pepper

Either the night before or morning of, presoak dried beans..(beans in pot with about 4 cups water and a sprinkle of salt)

Take pumpkin and slice in half, de-seed and chop flesh into little chunks. (You can peel it if you want, but really, there is no reason to) Rough chop all the veggies (minus the kale) and stick into a large pot with the pumpkin. Pot on medium heat.. let the veggies sweat for about five minutes.  Now add the garlic and the spices and let cook for a few more minutes.

When the mixture starts to become fragrant… drain, rinse and add presoaked (or canned) beans. Then the tomatoes, and 1 1/2 cans worth of water. 

Bring chili to a boil then cover and reduce heat to low. Let cook for about an hour, giving it a stir every now and then………

Add in chopped kale a few minutes before serving

Serve in a bowl and top with sliced lime, avocado, a sprinkle of cheese….Whatever you want. 

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.

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

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

My Pickling method……

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

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

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

A little about these specific pickles……

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

And they be amazing!!!!

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

-C

Another week has flown by….whew……. But it was such a good week. The mister had a birthday that I think went pretty good. We received a fair amount of snow that turned the world into a snow globe. We took our first road trip in the new car down to NYC to visit Nicks brother his girlfriend.(They were awesome..We had a great time) And now we are home. .…. a lot of happy things this week.It’s kind of turned into a Nick birthday tradition for us to hike up Mount Philo. We started with a couple inches of snow and a little freezing rain at the bottom of the trail and ended at the summit hiking in a foot of snow. So beautiful.            Our Christmas tree tradition. Every year after we cut our tree down, we string up the lights, pop a giant bowl of popcorn and string it up for the tree while watching Elf. I look forward to this night for weeks. We started stringing popcorn too many years ago when we were living in our first apartment. We didn’t have any ornaments or money so we just did popcorn. Then we added Elf to the tradition. How can it get better? It’s really the highlight of the season.                                                   The tree…….minus the ornaments. I am still up in the air about putting anything else on it this year, I love the way it looks now.

A kitchen supply store in NYC. I could have spent the entire day in this store. There was something for everything. I walked out with nothing. It’s ok, I can always go back.

The Chelsea Market in NYC was really fun. Its located in such a sweet building with a bunch of neat little shops. We made our way there for the Etsy craft fair which was really cool. We even made it early enough for the door prizes!  And just look at these light!  By far the best light display I have seen this year.Nick and I always joke about getting a bike with a side car…..I think it was meant to be.Waking up earlier then everyone else and hitting the streets. Walking around the lower east side at 6 am on a saturday is really fascinating. The streets were almost complexity empty and there was less of a  hurry hurry energy. I got to see the sun coming up. A bowl of delicious grapes. Can make anyone happy, right.

Ahh,, and back to Sunday. I am going to clean, unpack, shovel a bit and get ready for the week. Then I am going to hang  with the puppy(I missed him) and I am also going to drink to much coffee, read and nap throughout the day. A low key kind of day. I think I kind of deserve it, and I think you deserve a day to do what you want too!

Hope you have some happy!!!

Oh, it definitely was a long week. Did a lot of holiday stuff, watched a lot of littles( got peed on) got sick and lost my voice for a couple of days.(that was fun). All sorts of good stuff. But for real, I had a great week. Here are some bits. Persimmons.,,,,,,,,,,,. Do I need to say more?

This new tea… I wasn’t sure I was going to like it but oh do I. It’s so freaking good, I have been drinking it every day. I must stock up before its gone!

Everything about getting our Christmas tree makes me happy. Every year, the mister, the dog, and I drive down to the rangers station,, get our tree tag , and hike into the Green Mountain National Forest to hunt for and cut down our Christmas tree. The tree is the thing for me. I don’t want presents, no shopping, take the food, just the tree and I will be happy.  Its our most fantastical tradition. We make is a whole day event. A nice drive, lunch, listening to Christmas music, lots of hot coffee, a long hike in the most beautiful place in the world. The perfect day. Look at how happy this guy is. Its hunting season and we forgot his bright colors so we improvised. Yellow trash bag ribbons. His new nickname is now Trash dog. It fits him.

Watching this little. She is an amazing human being and I love love love her.. I think she might be mine. She really likes soup..

My elf candle holders I got from CB2. I wanted them so bad for years and finally the last year they sold them I bought myself these guys. I heart them

Oh you like my new milk crate show bench? Its awesome,, one of the best uses of scrap wood and milk crate that I have ever done(Yes there has been other scape wood milk crate projects) Well you are in luck..I will show you how to made it.. watch for it next week!

I love old strainers. I kind of have a thing for them. This big guy is now in my collection. Bonus, green AND purple kale….

Hanging out with my sister. I haven’t seen her for what seems like the past 4 months(she is in nursing school). This was her last day of classes  so we cleaned her house, folded laundry while listening to music and I made her dinner.We wrapped up the night by mass texting our other sisters inappropriate pictures of the elf on the shelf. It got pretty crazy.  It was such a great night. I love my sisters.

Hope you found some bits of happy this week, if not, your not doing it right.

HAPPY HAPPY HAPPY!!!

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. 

When something goes on sale at the grocery store, I tend to buy it. Being that it is Valentines Day this week, all the stores are having specials on all sorts of sexy things… and strawberries are one of them.  Now I am not a huge fan of buying produce that is terribly out of season, but I can’t help myself…a good deal is a good deal and the strawberries were a super good deal. I was just going to make some sweet ass strawberry jam or maybe a lovely strawberry cake with them (and I probably still will), but these strawberries are actually super juicy and full of flavor, and it’s always nice to eat some full flavor freshy strawberries… especially soaked in balsamic vinegar.  And yeah,  I think that this salad is pretty sexy, so it makes for a perfect Valentines day dish.

A handful of ingredients and 5 minutes will get you to a fantastic salad experience.

A bowl of  baby spinach, a few chopped up strawberries*,  half a sliced avocado and a small handful of toasted almonds.. Oh, and don’t forget the balsamic vinegar…. 

*Note.. Strawberries are kind of heart shaped already so if you want, reserve a few slices to fancy up you salad presentation, but chop up the rest into smaller pieces.

Pour the vinegar on the strawberries and let sit for at least 5 minutes. (the longer the strawberries can sit with the vinegar, the better)

 Pile it on..  thinly slice avocado.. rough chopped toasted almonds… It’s pretty much as easy as it can get.And last but not least, toss on the balsamic soaked strawberries and drizzle the remaining vinegar. (if you made hearts, place on top to make pretty) Sprinkle with a pitch of salt and pepper and pow! Fancy, sexy, delicious salad.

Not to shabby for  5 minutes and a handful of ingredients.  Anyone (don’t feed to a person with nut allergies) would be so syked to be fed a salad like this… You yourself should be pretty excited to eat a salad like this. Heck, I am excited to eat a salad like this!

A love salad for everyone and everyday!

YAY for Thursday and Happy meal planning!!!! 

-C

♥ Balsamic Strawberries on Spinach Almond Avocado Salad ♥

Ingredients for 1 large or 2 small salads

• 3-4 ripe strawberries
• handful of roasted almonds (slivers or whole)
• 1/2 avocado
• 2 tablespoons Balsamic Vinegar 
• 3 cups baby spinach
• Pinch of salt and pepper 

Dice strawberries into small pieces (reserve a few whole slices for heart shapes if you want) and toss in a small bowl  with the balsamic vinegar. Let sit for at least 5 minutes. Rinse and dry spinach. Place in a bowl(s) and top with thinly sliced avocado, chopped almonds and balsamic soaked strawberries. Drizzle the residual vinegar on top and sprinkle with a pinch of salt and pepper. 

Eat with a fork

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. 

Last week I bought this nice hunk of locally made tofu to bring to my sisters for dinner. I was planning on making T.A.L.T.’s, but when I told her what I planned on making, she turned it down. She asked, ” is there bacon with that? If not, I don’t really feel like tofu”. And I was like, “No there is not F**king bacon….. when did I  mention bacon?”

We still went over for dinner, Just me,her,and the Mr. I brought myself a big salad. The other two ended up eating a frozen pizza and  blue cheese dressing (I think they might have eaten dressing with a little bit of pizza…barf) But whatever, her lose, cause I made the T.A.L.T.’s  a few days later. They were amazing (the tofu was soo good!) and I am pretty sure she would have loved them. Oh well, now she will just have to make them for herself if she ever decided to she wants one.

So here.. To everyone  and to Shannon….. How to make a T.A.L.T. .. There is NO BACON!

The stuff… Some nice firm tofu, half a ripe avocado,lettuce (I used baby greens), and some sliced up fresh and tasty tomato. To spice up the tofu, we use galic powder, salt pepper, and a nice smokey paprika. Oh.. and a big hunk of a soft and crusty baguette to stick it all in. 

To get this TALT going, thinly slice up as about a 1/3 of a block of tofu. (for one sandwich) Or slice up the whole thing to make more sandwiches.

On a plate or in a bowl, mix together the garlic powder, paprika and a little salt and pepper. Gently dredge both sides of each piece in the mixute. 

Paprika is so bright and pretty.

Place the tofu in a lightly oiled and preheated skillet on medium heat. Cook each side until crispy and golden brown.

Slice you bread open and toast if you want.  Scoop avocado onto the bread( a little on both sides). Add the tomato and the seasoned tofu and last but not least,  pile on the greens. 

TA DA! A Sandwich… a damn good one at that .

-C

Makes on 6-8 inch sandwich

•  1/3 block of extra firm tofu*
• 1/2 of a ripe avocado
• 1 small tomato thinly slices
• a handful of baby greens or a few lettuce leaves
• A 6-8inch hunk of a soft and crusty baguette (use a gluten free bread of choice if needed)
• 1 tablespoon SMOKEY paprika*
• 1 tablespoon garlic powder*
• salt and pepper.*

*Note.. This is enough for one sandwich. If making more then one, use the whole block, or even if you not, you might as well cook the whole thing for and have some extra for later use. If you do cook it all, just add another tablespoon or so of the paprika and the garlic powder.

Remove tofu from package and stick between a clean dish towel. Press as much liquid out as you can without smooshing it. Cut tofu into 1/4 inch thick slabs. Mix the spices with a pinch of salt and pepper in a shall bowl or plate and dredge both side of  the tofu in the mixture. Lightly oil and preheat a skillet to medium heat. When the tofu is seasoned, stick onto skillet and cook each side until crispy and brown. Remove from heat and let cool for a minute. (If you like you tofu a little more on the crunchy and dried out side you can stick the tofu in the oven for a few minutes)

To assemble. Slice bread, toast if you want. Place  equal amounts of  avocado  on each side of bread. Layer on the sliced tomatoes, the cooked tofu and add on the greens. Close up sandwich and place on a plate.

Bite, chew, swallow. 

Smile

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. 

Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do….Completely empty the fridge  and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table. As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass.  I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now. 

Look at the is beast. I don’t call it a monster sandwich for nothing.

The stuff included in this monster veggie sandwich..

Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give  more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right.  Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.

Lucky that today is farm share pick up cause the fridge is pretty much on empty. 

Yea it’s Thursday!!!!

-C

Note. This is just a guide.. Feel free to use whatever veggies you fancy. 

• Either a bagel, 2 slices of bread, or a big chunk of baguette (use a gluten free bread if you want or need too)
• Hummus- Homemade or store bought
• Mustard
• Something pickled like pickles, banana peppers , jalapeños or all three 
• Lettuce, spinach or some kind of leafy green
• Tomato
• Avocado
• Onion
• Radishes
• Cucumber
• Shredded Carrots
• Shredded Beets
• Shredded Cabbage

To assemble. Ready your bread.. Toast if you want, and stick it on a plate

On either side, smear the hummus and the mustard.  

Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and  giving a little smooth to keep it together.

And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.

I know that it it spring, but I still have a winter farm share for another month and will be cooking and eating roots and squash until the summer share starts in early June. And I am good with that cause I love me some root veggies and butternut squash.  But, yes, it is spring and my body isn’t craving the super hearty, rich foods that it was just a few short weeks ago (more like last week) When the temperatures first start to go up, I usually want my food to not feel as heavy or my spices to be quite at warming (I am still all over curries and hot hot hot sauces in the summer). It’s like I have said before, I tend to change up my spices with the seasons.  

So to give a lighter feel to a heartier squash, I busted out one of my favorite spices, the oh so lovely tarragon. It has a sweet, light, fruity and floral taste that pairs beautifully with the squash and onions. It give the dish a nice spring like flavor that will leave you feeling satisfied without wanting to move directly onto the couch and hide under a blanket. This is a eat and ride you bike kind of dish ( you don’t actually have to go for a bike ride if you don’t want to)

Note. If I had a grill, I would definitely cook this dish on it. As of now, I don’t own one so I am left to cook on the stove. But by all means, if you have a grill, do it up!

Half of a medium sized butternut squash (or use a whole one.. I had a half in the fridge that was waiting to be cooked)  and one whole onion (two if you use a whole squash)  Apple cider vinegar, olive oil, salt , pepper, garlic powder, and, last but not least, the oh so fragrant and tasty, tarragon. 

Chop the onion  and the squash into big chunks. If you don’t like the skin of the squash, you can peel it, but I like it so I don’t peel. Drizzle olive oil in a pan or a baking sheet, toss the veggies in and add the garlic powder, tarragon, salt and pepper and a few splashes of apple cider vinegar. Toss around. Stick into oven at 425 degrees for about 30-40 minutes. When the squash is tender and the onions are cooked, remove from oven.  

I am pretty sure you can figure out the rest.

Happy day!

-C

Tarragon Butternut and Onions

• Half of Medium Butternut Squash
• 1 Large Onion
• 1 Tablespoon Dried Tarragon (use fresh if you have it.. 2 tablespoons)
• 2 Tablespoons Apple Cider Vinegar
• 1 Teaspoon Garlic Powder
• Salt ans Pepper
• Olive Oil

Chop squash and onions into similar size pieces. Toss in a skillet or on a oiled baking sheet and add the rest of the ingredients. Toss around and place into a 425 degree oven for about 30-40 minutes or until squash is fork tender.  

Remove from oven and eat.

 Make as a side dish or add to a salad. Eat as a light lunch, or a midnight snack… eat it however you want.

Happy Friday!

A simple post for the simplest of soups. Minimal ingredients, no fuss, fast to make but can be left all day to simmer……. And oh so very very good. 

This has been one of my go to soups this winter. Warming, hardy, comforting….every kind of soft cozy feeling that I need when I can’t leave my house because it’s so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That’s the my plan for the weekend) But it’s also good for any type of weekend activities you might have… it’t kind of the perfect soup.

The Stuff. A medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water. 

Note.. I didn’t add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup. 

    The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve. 

When the soup is simmering, thinly slice the shallots and toss into a pan. Sauté until soft and fragrant. 

 Finish off with a drizzle of balsamic vinegar and top with the  sautéed shallots.

Soup and a spoon. So simple, so good.

Have a great weekend…..Try and stay warm!

-C

Butternut Broccoli Soup

The Stuff 

• 1 medium butternut squash 
• 1 pound of broccoli (crown and stem and can use frozen)
• 4 shallots
• Balsamic Vinegar
• salt and pepper

Split squash in half, remove seeds, and dice into chunks.  Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or  until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve. 

When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant.  

To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with sautéed shallot.

Eat with a spoon

Lets kick the weekend off right, with a nice warm and hardy salad. Not a frilly little salad, but a salad that fills you up and leaves you feeling warm and cozy.   A salad with a lot of squash! So here’s the thing, I eat a lot of winter squash, maybe 4 plus a week. Because I eat so many, I store a good amount in a cold storage area outside of the little warm living space we call home. Last week we had a drastic temperature change and  a good few of the my butternut and spaghetti squash froze.. then started to de-thaw. Not good. That was the second bad food experience of the day….. Earlier that day I had bought about 2 dozen super ripe bananas that I had been planing on freezing and what not. There were four bunches and each bunch was wrapped in plastic and were in a bag that I left near the back door. The thought crossed my mind, but I hastily brushed it away. Washer won’t eat those….. Well guess what? The shit ate half of my freaking bananas…plastic and all. Needless to say, I was kind of pissed already so finding my squash on the way out really set me off. I was not about to let more food go to waste.(or be eaten by the dog) I went into rescue mode..Chop chop and dice…boil, roast and steam…and eat eat eat…. and eat. I have been eating butternut for breakfast, lunch and dinner for the past week and that’s ok with me cause man it does taste oh so tasty. But for some people in my life, eating mashed squash out of a jar all day long does not hold the same appeal so I have been sneaking it in where ere I can.  

So some of that diced squash tuned into this lovely warm salad. Even the mister liked it and he is not a fan of warm salads(he says he is not, but I think he actually is, as long as I don’t call them “salads”) Any who…This salad hits all the marks…. Fantastically filling, super delicious, fast and healthy.  Check, check, and check! I am so good. 

Easy peasy….

Diced butternut squash, half a vilalia onion,  prepared lentils and a bunch of kale… Nothin else.(salt and pepper, but they don’t count)

Diced butternut and a mediumly sliced onion..(mediumly is a new cooking term) Spritz a bit of oil in a pan and toss the squash and onion in there and sprinkle with salt and pepper. Shove into the hot oven and roast until squash and onion are tender and tasty.

Remove the pan from the oven and toss in finely chopped kale and a big scoop of lentil… Mix it up and let the sit in hot pan for a few minutes…it will make the kale get soft and warm.

Plate it and eat eat… I drizzled a little balsamic vinegar on mine…Nick like his straight up. Do what you will cause either way, it’s going to be awesome!!!!

Hooray for Friday and for winter squash!!!!

-C

Warm Winter Salad

Ingredients (This made one good sized salad…and exact measurements were not used so feel free to add greater or lesser amounts of any of the ingredients)

• 1 1/2 cup Diced Butternut squash
• 1/2 Vidalia Onion(or any variety you like)
• 3-4 large Kale leaves
• 1/2 cup Precooked Lentils
• salt and pepper to taste
• Balsamic Vinegar 
• drizzle of oil for pan

In a 425 degree oven,  place diced squash and sliced onions in a slightly oiled pan, sprinkle with salt and pepper, and roast for about 20 minutes until tender. Remove pan from oven and toss in chopped kale and lentils and let sit in hot pan for a few minutes… Plate and drizzle with balsamic vinegar.

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

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

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

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

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

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

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

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

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

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

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

Happy Sunday!

Happy February!

And if you are into it….

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

-C