Whatever you do, do not turn on your oven this weekend! But I guess if you have air conditioning and don’t mind cranking it… well then go for it. And can I come stay with you?

But for the rest of us doing this weekend without the old A.C., we need to feed ourselves, feed ourselves without any fire because 100 degrees is no joke and any added heat from anything will likey tip us over the edge. I am already so close to that edge and it’s a long way down..(Just ask the mr, he could tell you a thing or two about heat and me.. not good)

Enter hummus and veggies.

You can’t really go wrong with a good hummus and veggies meal situation and sometimes it’s all that can be right. I for one could eat bowls and bowls of hummus, and sometime do, so this is not a stretch for me. Especially this hummus. I knew I would like it, but man, was (was because I ate it all) it freaking delicious. The sunflower seeds really did it for me, gave it a little something extra, like a freshness that is still creamy and earthy, but is not quite, I don’t know, dark as tahini? %u00a0It’s kind of hard to explain without having you taste it (so make it and you tell me)%u00a0%u00a0Don’t get me wrong, I love tahini, but sometimes you just %u00a0got to mix it up. (Plus sunflowers seeds are dirt cheap. Tahini is not nearly as cheap so bonus there too.)%u00a0%u00a0Maybe its because the sunflower seeds bring the sunshine to your mouth. A sun filled mouth of pureed seeds and beans.%u00a0 Yup, that’s what it is.

So here ya go, a no heat meal (or snack or spread).%u00a0We got this.

The stuff. %u00a0Cooked chickpeas (no need to cook your own, canned is a okay), sunflower seeds, a lemon, a few cloves of garlic, salt, pepper, a little water, and some herby green like parsley or cilantro.%u00a0

Hummus is pretty basic, it’s just stuff blended up, but because we are starting with raw sunflower seeds, we need to really bend the shit out of them until they turn into a paste, so do that, which is going to a take about 8-10 minutes. Then once its pasty, add in the garlic and the juice of the lemon and blend until its all smooth.

Could almost stop here at this point. Sunflower seed goodness all emulsified. Taste it, it is so good.

Now add in the chickpeas and a pinch of salt and pepper.

Blended until smooth with a little drizzle of water to give just the right consistency. %u00a0And that’s it.

Pile a bowl full enough that you can call it dinner them top with a good amount of fresh herbs. Serve with chopped up fresh veggies or whatever you like and we are good to go.

Creamy, dreamy sunflower hummus, no heat required!%u00a0

Stay not melted!

-C

Makes about 2 3/4 cups

• 2 1/2 cups cooked chickpeas (or one can) drained
• 3/4 cup raw (can use toasted)unshelled sunflower seeds
• l juicy lemon
• 2-3 cloves garlic
• 1-2 tablespoons ice water
• salt and pepper
• handful fresh herbs like parsley,cilantro and or dill (optional)%u00a0

Place the sunflower seeds in food processor and turn on until seeds turn into a paste, which will take about 8-10 minutes. After every few minutes, scrap the sides down to make sure it all gets blended. Once the seeds reach paste consistency,%u00a0add in the juice of the lemon and the garlic. Blend until smooth. Last off, add in the chickpeas and a pinch or salt and pepper and blend until smooth, adding %u00a0in a tablespoon or two of water to get the hummus to the consistency of your liking. Once blended taste and check for seasoning (add more salt and or pepper if needed)%u00a0

When the hummus is done, scrape into bowl(s), and top with lots of fresh herbs and a sprinkle more of sunflower seeds. Now eat it. Eat with veggies, with bread, with pretzels, or with a spoon (or finger). Do what you need to do.

%u00a0Any left over, if there is any, can be store in the fridge for 2-3 days.%u00a0

I am on a major swiss chard kick. Like I am eating it all day, every day. And I don%u2019t know if it the heat or what, but the other night I was laying in bed, super hot mind%u00a0you, and couldn’t keep my mind from racing. All I could think about was swiss chard and how much I love it and all the ways I want to eat it. Yeah, I know, but that is my brain so what can I do? Anyway, I finally fell asleep, and when I did it was dreams of chard and rainbows and all sorts of colorful things that I cannot remember anymore. I do know I woke up hungry. And with a plan for lunch.

I will just tell you now, this chard situation is sooooo good! And besides me being on a major chard kick, I am also on a ginger and cumin kick and an onion kick as well so it just made sense to make something with them all together. Tender and gingery cumin-y chard with crispy pickled onions. Seriously, is your mouth watering yet? I have made it twice in the past few day and I plan on making it a whole bunch more. So freaking good!

If you like chard, or don%u2019t know if you do (you probably do), this is a great way to enjoy it. You will not be disappointed.

Now to the chard.

The stuff. A bunch of chard in a few different colors, a medium onion, a chunk of fresh ginger, cumin seeds, white wine vinegar, and salt and pepper.

First and the sooner the better, cut onion up into very thin pieces and place into a bowl with vinegar, a pinch of salt, and a splash of water. Toss onions around and let sit, for at least 20 minutes, or if you think of it and can make it happen, do it a few hours in advance. . The longer the onions sit in the vinegar the better.

Ginger. If you haven%u2019t grated it yet, do that.

Remove the stems from the greens of the chard then chop the stems into small pieces.

Now here we go. First, before anything, place the cumin seeds into the dry skillet and place on medium heat to toast for a couple minutes, Then add in the grated ginger, the chard stems, a pinch of salt, and about 1/2 a cup of water. Stir around. Keep on medium heat and let cook until the chard stems start to become tender. If all the water evaporates out before they are done cooking, add a little more.

Now chop up the chard greens.

Greens go into the skillet with the stems and a little more water. Cook the greens down until all wilted and lovey and delicious.

Dump the cooked chard into a bowl or on a place and mix in all the pickled onions. Drizzle with a little of the left over vinegar from the onions.

All there is left to do now is add a lot of cracked pepper and grab a fork.

My dreams come true%u2026..Ha.

-C

Serves 1 as a meal or 3-4 as a side

• I bunch (around a pound) Swiss chard Any color or a mixture of colors))

• 1 mediam onion (red or white)

• about an inch or so fresh ginger (1 tablespoon grated)

• 1 tablespoon cumin seeds

• 1/3 cup white or red wine vinegar

• salt and pepper

• around 1 cup water

Grab the onion and slice it very thinly into rings or half rings. Place in a bowl and add the vinegar plus a pinch of salt and about 1/4 cup of water. Toss around and set aside for at least 20 minutes. If you think of it, do this a few hours before saut%u00e9ing the chard. The longer the onions sit in the vinegar, the better.

When you are ready to cook it, grab the chard and remove the stems from the greens. Cut the stems into small little pieces. Grab a big skillet and place on medium heat. Add in the cumin seeds and let toast for a few minutes and while that is happening, grate the ginger. Once cumin is toasted, add in the chard stems, the ginger, and about 1/2 cup of water. Keep on medium heat and cook until the stems are slightly tender. Should take 8 or so minutes. If the water completely evaporates before cooked, add in a little more.

And the greens. roll them up together and slice them into thin pieces. Add all the greens to the skillet with tender stems. Add in a splash more water if needed and a pinch of salt. Mix around and cook for another 4-5 minutes or until the greens are completely wilted. Remove from heat and dump the chard into a bowl or on a plate. Take the onions, remove from the liquid and mix together with the chard. Drizzle a tiny bit of the left over vinegar from he onions on top. Cover with cracked pepper.

Eat. Hot, room temperature, or cold. It fantastic any way.

The radishes in my garden have gone from these tiny little wisps of green to a freaking jungle of greens with bright red bulbs bursting through the dirt. Ah, radishes., those little red balls of zesty crisp goodness that grow like crazy in the garden. They are no fuss, no joke, toss them seeds into the grown and bam, you get you some radishes. No matter how crappy of a gardener you might think you are, I bet you could grow you some radishes no problem.%u00a0

And with those radishes comes a butt load of greens, the greens that everyone seems to just toss away which is crazy because the greens are so good. They are tender and zippy and make for great eating. I usually just toss them into salads or whatever but I guess I went a little overboard with the planting of the radishes and I have so so so many radishes all ready to be pulled now with so so so many greens that need to be eaten. So pesto. Fresh early summer, tangy and bright green goodness. It is super tasty and great. Definitely anew favorite and a great way to use up your radish greens.%u00a0

The stuff. Lemon, olive oil, garlic, walnuts, salt and pepper and a bunch of radish greens.

Pretty freaking simple here. Stick garlic, and walnuts into the bottom of the blender and give that a pulse or two.%u00a0 (I would have used my food processor but the new blade has yet to arrive). Add in all the greens, the juice of lemons, sprinkle with salt and pepper. Turn on low and stream in a oil. You might need to push down greens to get them into the blenders vortex.

And once it’s all blended you have pesto.

Pour it into a jar and it’s ready to go.

Eat it any way you eat your pesto.

Enjoy

-C

Makes about 2 cups

• 4ish cups radish greens (I used the greens from about 10 radishes)
• 1-2 lemons
• 3/4 cup toasted walnuts
• 4 cloves garlic
• about 1/2 cup olive oil
• salt and pepper

Stick walnuts, garlic and the juice of the lemons into a food processor or blender. Give it a pulse or two. Add in a pinch of salt ans pepper then the greens. Turn on blender and stream in olive oil. You might need to stop a few times to push the greens down. Blend until combines. Taste and season with more salt and pepper to taste.

Pour finishes pesto into a jar. Eat with pasta, use as dip, smear on toast, dollop in soup. Eat it however you like.

Lasts for a week or two in fridge and freezes really well .

As I was sitting at the table making this simple little ode to spring salad, it started to snow outside. “Look away”, I told myself. “Pretend you didn’t see it.” Well, I saw it then, saw it before bed, and when I woke up this morning , there was (and still is)%u00a0 a few inches of fresh white covering up my hopes of a warm spring day. I have to admit that it is really very pretty, but what the hell.

This salad is all spring. Fresh spinach from the farm, asparagus in abundance every store I go to. Simple, crisp, refreshing. A nice change from a winter heavy with roasted roots and thick stews. I don’t know about you, but this is the time of year that all I want to eat are fist fulls of fresh green stuff. (I could insert a picture here of me sitting on the couch munching away from a bag of baby kale, but I won’t. You don’t need to see that)

Now if it would just stop snowing and be spring for real, that would be great.

The stuff. Fresh spinach. tender asparagus, a lemon, and salt and pepper..

Snap off the woody ends of the asparagus then dice up the rest.

Toss the chopped up asparagus in a bowl with spinach. Squeeze the juice of the lemon all up in that and sprinkle with salt and pepper. That is it.

Fresh, green, springtime goodness in a bowl.

-C

• 2 large handfuls of fresh spinach
• 10 ish spears of fresh asparagus
• 1 lemon
• salt and pepper

Wash and dry spinach ans place in bowl. Snap off woody end of asparagus (I save this bits for soup) and chop up the rest into mouth sized pieces. Toss the chopped asparagus into bowl with spinach. Squeeze on the juice of the lemon and sprinkle with salt and pepper to taste.

Eat.

Farm share started this week (Hooray!!!) and always the first few pick ups of the season are loaded with a good amount of the freshest, most fantastic greens that there ever was. And I couldn’t be happier! (well maybe if I could just take home creates of the stuff)

While I was down at the farm filling and weighing my bags, I overhead a couple talking about how last year they never ate their greens fast enough and how they always went bad by the next week. What! Fresh greens bad in one week.. no way. A bag of greens can last weeks, just as long as you take the time to store them properly. It made me sad to think about the wasted greens and so now I am determined d to make sure that everyone knows the proper way to clean and store greens so no greens go to waste.

What you need

• Your dirty greens
• resealable gallon sized bags or large plastic containers (Bags are great for space saving if you have a tiny fridge like me and can be used over ans over again)
• a big bowl or wash bin
• A piece of clean muslin or other cotton fabric about the size of a paper towel per bag. (can use paper towels, but why not invest in reusable)
• salad spinner
• clean cold water

I know that some people might not have a salad spinner, but here is the thing. You need one!I am sure that there are people out there that have hacked a way to dry greens without one (like my aunt who is a farmer. She uses an old and very clean washing machine. so smart) but really, you should have one.

To clean. First off, the sooner you get them home and cleaned the better. Having damp greens in a bag is not ideal and will lead to yuk. If I bring greens home and don’t have time to clean and spin them right away, I at least stick a piece of muslin into the bag until I can get to them.

My method for cleaning. Fill a big ass bowl up with cold water and, in small batches,%u00a0 gently dunk and agitate the greens.%u00a0 There are two reason I do it like this. One is that I find running greens under running water doesn’t really get them as clean and sometime can even bruise fragile greens and two, I hate water waste and running water over greens wastes a lot(once I am done with the dirty water, I water my plants with it) If you find the water has gotten really dirty fast (which it will do sometimes) dump water and refresh with clean.

Once the greens have had a good bath, to the spinner they go.%u00a0 When adding greens, make sure to not over stuff the spinner and also spin once, dump water out from the bottom, then spin again. Maybe even three times to get the greens dry.

Line a bag (or container) with muslin cloth and fill it with your clean dried greens. The cloth is important for storing, it keeps the moister away from the greens so they don’t get slimmy and gross. And don’t over pack your greens either. If you have a lot, just grab another bag.

so fresh and so clean clean

And that’s it. Close up those bags and now you can store you greens in the fridge and they will last for a week or more, although honestly, with greens looking this good, how could you resist not eating them all right away (the nearly 2 lbs I brought home lasted about 2 days)

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

Ok, so besides our awesomeness and the new temp gate, let talk about this greenest freaking soup that there ever was. It is probably the best green soup that I have ever tasted. (I know,%u00a0 I have habit of proclaiming all of my soups as the best soup ever, mostly because they are.) It’s one of those soups that is super fast and so simple to make and is perfect for all the spring and summer time eating that will be going on. Eaten hot or cold and out of a bowl or a drank out of a glass. A soup for any time, any place. The mr even liked it and he says he doesn’t like peas. (but he so does). Who doesn’t like the best soup ever?

Now here is how to make it.

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

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

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

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

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

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

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

Enjoy all the green things!

-C

serves 3-4

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

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

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

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

%u00a0%u00a0You 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%u2026 Then have it be one of the best freaking things that you have ever made?%u00a0This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made%u2026. 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. %u2026…Best Salad Ever !!!! (this week)

Now let’s do this.

%u00a0The 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.%u00a0%u00a0Before 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)%u00a0Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and %u00a0place 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%u00a0
• olive oil (to grease pan)

Thinly slice red onion and place in a bowl. %u00a0Add 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. %u00a0Lightly 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.%u00a0

One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And %u00a0dice up %u00a0avocado and add that on top too.%u00a0

Now eat your salad, fork or fingers%u2026 %u00a0

And I know, ba-daaaamn. So good.

Hey there party people%u2026It’s Sunday! Hopefully you all have some good plans for the day. Me, well I %u00a0have a peanut butter and jelly lunch date at the park with some littles, a butt load of plants to stick into the ground, and hopefully%u00a0drinking much to much coffee while basking in the glow of the very lovely world. (which has been on point all week with%u00a0warm weather, sunny days, splashed with the perfect %u00a0moments of rain) Everything is so green and lush and freshy, it’s hard to not to be full of happy and the feeling that anything is possible. It’s fantastical!%u00a0Oh, and I got to give a shout out to my big sister for graduating from nursing school this week%u2026Whoa HOO!!!!! (Does she realize she is from a family of hypochondriacs? %u00a0Texting nurse Shannon%u2026…she is screwed.)

Summer here we come…It’s GO TIME!

Internet links from the week%u2026…

-Going to be making myself one of these this weekRail Road Totes.

-I could see doing somethinglike thiswith my family%u2026 If I didn’t kill them first.

-Interesting%u2026.What If Americans Ate Like South Africans And Vice Versa?%u00a0

-I have felt like popping a few balls in my time.The Good Listener: Can I Deflate The Beach Balls At Concerts?

-My next project/living arrangement? (Hey, if we can live in a tiny room now, we can live in a tiny room on wheels)%u2026 The Vintage Nugget

-I can’ t believe this show was canceled, but thank the tv gods for Hulu….Hulu Saves The Mindy Project

-I am into all of these interiors atFrenchyfancy%u2026..I wish I knew how to read french and wish I was that fancy.

A few pictures from the week%u2026.

The prettiest tree. LILACS!!!!!My yard these days..A wheel barrel full of strawberry plants.%u00a0Pretty in purple

The mister and I%u00a0%u00a0harvested a frame of honey%u2026So pretty

Have a great today!

-C

A couple of days ago, during a grocery store porous, I stumbles upon a produce item that I have not seen sold in stores before, Broccoli leaf. And I%u00a0was kind of surprised %u00a0to see that they were selling bunches of the leaf, %u00a0organic, %u00a0at 2 bucks a bunch.%u00a0I was very excited ! But wait.. You can eat broccoli leaves? Heck yes you can! Broccoli leaves %u00a0are fantastic. They taste kind of like broccoli, have a hearty texture like a collard, and can be used raw or cooked just like any other green. Its just one more super yummy green to add to your repertoire.%u00a0 So when I bring home something that I find to be a good score, like a bunch of broccoli leaves, I feel like I have to share it with the mister. (I am so nice) And this dish was how I shared them%u2026. Tossed into a bowl of garlic raging pasta. The stuff%u2026. A bunch of broccoli leaves, lots of garlic, pasta, olive oil, salt and a lemon. Pretty simple right? Fist off, get your water boiling for the pasta. Once its ready, drop a pinch of salt into the water and stick pasta in for the amount of time recommend by pasta box people. While the pasta is boiling, mince up the garlic (I used my garlic press) into a skillet and add in the oil. %u00a0Stick on a burner on medium for a few minutes, stirring around to make sure the garlic doesn’t stick and burn.%u00a0 %u00a0 %u00a0%u00a0Once you start to smell the garlic, turn heat onto low, chop up the broccoli leaves (stems and all) %u00a0and stir around until wilted and add in the juice of half a the lemon.When the pasta is cooked, remove a few tablespoons of starchy water and %u00a0strain the noodles. Add water and pasta right into the skillet with the other stuff. %u00a0Toss around, taste, season with salt and pepper.%u00a0 Go ahead and add some chopped tomato and or parmesan cheese if you want. %u00a0And serve your amazingly amazing pasta. %u00a0And make sure that you are ok with really smelly garlic breath%u2026Casue it’s going to happen. Keep it good! -C

Broccoli Leaf and Garlic Noodles

• 1 bunch fresh broccoli leaves (about 3 cups chopped)
• 2 servings of your favorite pasta (spaghetti, penne, vegan, gluten free%u2026..)
• 8 or so fresh garlic cloves
• 1/4 cup olive oil
• salt and%u00a0pepper
• lemon (optional)
• parmesan cheese (optional)

Start by bringing a pot of water to a boil with a pinch of salt. Add in pasta and cook per instructions on box. While pasta is cooking, mined garlic and add to a skillet with the oil. Place on a burner on medium heat and cook and stir until the garlic becomes fragrant. Chop the broccoli leaves (stems and all) into bit sized pieces and add to the garlic oil and toss around to wilt the leaves. Squeeze in some lemon juice. Once the pasta is done cooking, remove a few tablespoons of the starchy water and strain the pasta. Add the water and the noodles to the skillet, toss to evenly coat the pasta and call it down. Serve in a bowl or on a plate, topped with freshly chopped tomatoes and parmesan cheese if you so shall please and another little squeeze of lemon juice if you like. Watch your mouth.. it will be breathing out garlic like whoa.%u00a0

Whatever you do, do not turn on your oven this weekend! But I guess if you have air conditioning and don’t mind cranking it… well then go for it. And can I come stay with you?

But for the rest of us doing this weekend without the old A.C., we need to feed ourselves, feed ourselves without any fire because 100 degrees is no joke and any added heat from anything will likey tip us over the edge. I am already so close to that edge and it’s a long way down..(Just ask the mr, he could tell you a thing or two about heat and me.. not good)

Enter hummus and veggies.

You can’t really go wrong with a good hummus and veggies meal situation and sometimes it’s all that can be right. I for one could eat bowls and bowls of hummus, and sometime do, so this is not a stretch for me. Especially this hummus. I knew I would like it, but man, was (was because I ate it all) it freaking delicious. The sunflower seeds really did it for me, gave it a little something extra, like a freshness that is still creamy and earthy, but is not quite, I don’t know, dark as tahini? %u00a0It’s kind of hard to explain without having you taste it (so make it and you tell me)%u00a0%u00a0Don’t get me wrong, I love tahini, but sometimes you just %u00a0got to mix it up. (Plus sunflowers seeds are dirt cheap. Tahini is not nearly as cheap so bonus there too.)%u00a0%u00a0Maybe its because the sunflower seeds bring the sunshine to your mouth. A sun filled mouth of pureed seeds and beans.%u00a0 Yup, that’s what it is.

So here ya go, a no heat meal (or snack or spread).%u00a0We got this.

The stuff. %u00a0Cooked chickpeas (no need to cook your own, canned is a okay), sunflower seeds, a lemon, a few cloves of garlic, salt, pepper, a little water, and some herby green like parsley or cilantro.%u00a0

Hummus is pretty basic, it’s just stuff blended up, but because we are starting with raw sunflower seeds, we need to really bend the shit out of them until they turn into a paste, so do that, which is going to a take about 8-10 minutes. Then once its pasty, add in the garlic and the juice of the lemon and blend until its all smooth.

Could almost stop here at this point. Sunflower seed goodness all emulsified. Taste it, it is so good.

Now add in the chickpeas and a pinch of salt and pepper.

Blended until smooth with a little drizzle of water to give just the right consistency. %u00a0And that’s it.

Pile a bowl full enough that you can call it dinner them top with a good amount of fresh herbs. Serve with chopped up fresh veggies or whatever you like and we are good to go.

Creamy, dreamy sunflower hummus, no heat required!%u00a0

Stay not melted!

-C

Makes about 2 3/4 cups

• 2 1/2 cups cooked chickpeas (or one can) drained
• 3/4 cup raw (can use toasted)unshelled sunflower seeds
• l juicy lemon
• 2-3 cloves garlic
• 1-2 tablespoons ice water
• salt and pepper
• handful fresh herbs like parsley,cilantro and or dill (optional)%u00a0

Place the sunflower seeds in food processor and turn on until seeds turn into a paste, which will take about 8-10 minutes. After every few minutes, scrap the sides down to make sure it all gets blended. Once the seeds reach paste consistency,%u00a0add in the juice of the lemon and the garlic. Blend until smooth. Last off, add in the chickpeas and a pinch or salt and pepper and blend until smooth, adding %u00a0in a tablespoon or two of water to get the hummus to the consistency of your liking. Once blended taste and check for seasoning (add more salt and or pepper if needed)%u00a0

When the hummus is done, scrape into bowl(s), and top with lots of fresh herbs and a sprinkle more of sunflower seeds. Now eat it. Eat with veggies, with bread, with pretzels, or with a spoon (or finger). Do what you need to do.

%u00a0Any left over, if there is any, can be store in the fridge for 2-3 days.%u00a0

I am a year round maker and consumer of soup.

With that being said, the nature of my soups change seasonally. My summertime soups are usually on the lighter side, made with the%u00a0fresh bounty of the season, and spiced more on the light and floral side, opposed to the really deep and warm spices%u00a0that I use all winter long,

This corn chowder is made just right. It had the perfect balance of hearty and creamy from the potatoes and use of pureed%u00a0onion cream, but%u00a0%u00a0still light and refreshing from the sweet fresh corn and the lemony fresh thyme. It is for sure%u00a0a great summertime soup (chowder) Even the%u00a0Mr.%u00a0was even really into it, and he claims he doesn’t like corn. (I say bullshit to that.. he eats corn all the time)

Now to chowder!

The Stuff. Some super fresh corn on the cob, a couple onions, a few chopped up potatoes and a chopped up carrot. Then we have a little oil, a lemon,%u00a0dried thyme and salt and pepper.%u00a0

To start, take an%u00a0onion, chop it up, and toss into%u00a0a large heavy pot with a little olive%u00a0oil and%u00a0a sprinkle of salt. Stick pot on stove on medium heat and cook until %u00a0onions are soft and traslutcent. When the onions are done, remove and%u00a0add to a blender or%u00a0bowl. (if using a hand blender)%u00a0Add in the juice of the lemon%u00a0and blend it all up until nice a smooth.%u00a0

You have now made a nice creamy cream that will help make the final product more, well more creamy without the use of cream (lets say cream on more time !)%u00a0.Set aside.

When the pot is empty again, add in the rest of the stuff, including the cobs of the corn, (they hold a butt load of flavor)%u00a0the dried thyme, and salt and pepper.%u00a0Place%u00a0on stove and add enough%u00a0water to completely%u00a0submerge the veggies. Keep pot on a medium heat, add a lid, and stir ever once in a while. Cook until the potatoes are nice and tender.%u00a0(when the potatoes%u00a0are done, so is everything else)

Now that everything is all cooked up, remove the cobs and stir in the onion puree.

Now with a hand blender, blend up until the chowder is thick and smooth, but still nice and chunky. (If you are working with a blender, just remove about half of the soup and blend up, then dump back in) The optimal chunkiness %u00a0is up to you , so %u00a0blend, check the chunk,%u00a0%u00a0then blend a little more if needed. If you feel that the soup is to thick, add in a little more water, or to thin, just cook down o little longer.

%u00a0Once you like the constituency,season to taste with salt and pepper and%u00a0place pot back on a simmer until you are ready to serve.%u00a0

And thats how we make%u00a0corn chowder

It tastes best serves in the daintiest of the cups, sprinkled heavily with cracked pepper, and with a side of some cracker situation (Saltines would be best, but sometime there are only triscits in the house)

Summertime is for chowder!

HAPPY Humpday Wednesday!!!

-C

Makes a pot big enough for 4-6 nice decent sized servings

• 2 fresh ears of corn
• 3 medium (tennis ball sized)%u00a0red or white potatoes
• 2 white or yellow onions
• 1 carrot
• Juice of a lemon
• 1 tablespoon olive oil
• 1 1/2 %u00a0tablespoons dried thyme
• salt and pepper

To start, peel%u00a0and dice one whole onion and toss into pot with olive oil and stick on medium heat. Cook onions until translucent and fragrant. Remove from pot and add cooked onions and the lemon juice to a blender and puree until smooth and set aside.

While you are cooking down the onions, dice up the carrot and onion, remove the corn kernels from the cob, and chop up the potatoes. Once you have removed the first batch of onions, toss in corn, onions, carrot, potatoes, and the dried thyme.%u00a0Stir around in the pot on medium heat for a few minutes just to warm up the spices. Add the cobs into the pot and fill with enough water to cover the stuff in the pot. Place back on medium heat with a lid and cook for another 20ish minutes, or until potatoes are super tender and almost falling apart.

Remove cobs from pot and add in the onion puree. Now either remove about half the soup and place in the bender and blend up til smooth, or use a hand blender and blend up chowder until you get your%u00a0desired chunkiness. If you think the chowder seems to thick, add in more water, or to thin, just cook down a little longer on the stove.

When ready to eat, ladle chowder into a cup or bowl and add lots of fresh cracked pepper.%u00a0

Serve with a cracker and a spoon to eat it with.

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. Jalape%u00f1os 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.%u00a0

%u00a0Wow, 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, %u00a0while they were being noshed on. The day after, %u00a0the 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 jalape%u00f1os . For the icing; an avocado, a lemon, and some powdered sugar.

This is not a%u00a0hard batter to work, no need for a mixer or to cream anything, it can all be done with a wooden spoon.

%u00a0First, preheat the oven.

Then trim and tiny dice the strawberries, remove seeds and tiny dice the jalape%u00f1os 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 jalape%u00f1os and scoop batter into a well greased (or lined) cupcake tin.

Stick into oven to bake%u2026

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.%u00a0

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. %u00a0Add in the sugar and blend. %u00a0

The icing should be thick, but spreadable. Using your judgement and you taste buds, add more sugar %u00a0if 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

Jalape%u00f1o 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 jalape%u00f1os

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 jalape%u00f1os.

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.%u00a0

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. %u00a0The 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.%u00a0

%u00a0%u00a0You 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%u2026 Then have it be one of the best freaking things that you have ever made?%u00a0This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made%u2026. 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. %u2026…Best Salad Ever !!!! (this week)

Now let’s do this.

%u00a0The 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.%u00a0%u00a0Before 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)%u00a0Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and %u00a0place 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%u00a0
• olive oil (to grease pan)

Thinly slice red onion and place in a bowl. %u00a0Add 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. %u00a0Lightly 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.%u00a0

One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And %u00a0dice up %u00a0avocado and add that on top too.%u00a0

Now eat your salad, fork or fingers%u2026 %u00a0

And I know, ba-daaaamn. So good.

Hey there party people%u2026It’s Sunday! Hopefully you all have some good plans for the day. Me, well I %u00a0have a peanut butter and jelly lunch date at the park with some littles, a butt load of plants to stick into the ground, and hopefully%u00a0drinking much to much coffee while basking in the glow of the very lovely world. (which has been on point all week with%u00a0warm weather, sunny days, splashed with the perfect %u00a0moments of rain) Everything is so green and lush and freshy, it’s hard to not to be full of happy and the feeling that anything is possible. It’s fantastical!%u00a0Oh, and I got to give a shout out to my big sister for graduating from nursing school this week%u2026Whoa HOO!!!!! (Does she realize she is from a family of hypochondriacs? %u00a0Texting nurse Shannon%u2026…she is screwed.)

Summer here we come…It’s GO TIME!

Internet links from the week%u2026…

-Going to be making myself one of these this weekRail Road Totes.

-I could see doing somethinglike thiswith my family%u2026 If I didn’t kill them first.

-Interesting%u2026.What If Americans Ate Like South Africans And Vice Versa?%u00a0

-I have felt like popping a few balls in my time.The Good Listener: Can I Deflate The Beach Balls At Concerts?

-My next project/living arrangement? (Hey, if we can live in a tiny room now, we can live in a tiny room on wheels)%u2026 The Vintage Nugget

-I can’ t believe this show was canceled, but thank the tv gods for Hulu….Hulu Saves The Mindy Project

-I am into all of these interiors atFrenchyfancy%u2026..I wish I knew how to read french and wish I was that fancy.

A few pictures from the week%u2026.

The prettiest tree. LILACS!!!!!My yard these days..A wheel barrel full of strawberry plants.%u00a0Pretty in purple

The mister and I%u00a0%u00a0harvested a frame of honey%u2026So pretty

Have a great today!

-C

A couple of days ago, during a grocery store porous, I stumbles upon a produce item that I have not seen sold in stores before, Broccoli leaf. And I%u00a0was kind of surprised %u00a0to see that they were selling bunches of the leaf, %u00a0organic, %u00a0at 2 bucks a bunch.%u00a0I was very excited ! But wait.. You can eat broccoli leaves? Heck yes you can! Broccoli leaves %u00a0are fantastic. They taste kind of like broccoli, have a hearty texture like a collard, and can be used raw or cooked just like any other green. Its just one more super yummy green to add to your repertoire.%u00a0 So when I bring home something that I find to be a good score, like a bunch of broccoli leaves, I feel like I have to share it with the mister. (I am so nice) And this dish was how I shared them%u2026. Tossed into a bowl of garlic raging pasta. The stuff%u2026. A bunch of broccoli leaves, lots of garlic, pasta, olive oil, salt and a lemon. Pretty simple right? Fist off, get your water boiling for the pasta. Once its ready, drop a pinch of salt into the water and stick pasta in for the amount of time recommend by pasta box people. While the pasta is boiling, mince up the garlic (I used my garlic press) into a skillet and add in the oil. %u00a0Stick on a burner on medium for a few minutes, stirring around to make sure the garlic doesn’t stick and burn.%u00a0 %u00a0 %u00a0%u00a0Once you start to smell the garlic, turn heat onto low, chop up the broccoli leaves (stems and all) %u00a0and stir around until wilted and add in the juice of half a the lemon.When the pasta is cooked, remove a few tablespoons of starchy water and %u00a0strain the noodles. Add water and pasta right into the skillet with the other stuff. %u00a0Toss around, taste, season with salt and pepper.%u00a0 Go ahead and add some chopped tomato and or parmesan cheese if you want. %u00a0And serve your amazingly amazing pasta. %u00a0And make sure that you are ok with really smelly garlic breath%u2026Casue it’s going to happen. Keep it good! -C

Broccoli Leaf and Garlic Noodles

• 1 bunch fresh broccoli leaves (about 3 cups chopped)
• 2 servings of your favorite pasta (spaghetti, penne, vegan, gluten free%u2026..)
• 8 or so fresh garlic cloves
• 1/4 cup olive oil
• salt and%u00a0pepper
• lemon (optional)
• parmesan cheese (optional)

Start by bringing a pot of water to a boil with a pinch of salt. Add in pasta and cook per instructions on box. While pasta is cooking, mined garlic and add to a skillet with the oil. Place on a burner on medium heat and cook and stir until the garlic becomes fragrant. Chop the broccoli leaves (stems and all) into bit sized pieces and add to the garlic oil and toss around to wilt the leaves. Squeeze in some lemon juice. Once the pasta is done cooking, remove a few tablespoons of the starchy water and strain the pasta. Add the water and the noodles to the skillet, toss to evenly coat the pasta and call it down. Serve in a bowl or on a plate, topped with freshly chopped tomatoes and parmesan cheese if you so shall please and another little squeeze of lemon juice if you like. Watch your mouth.. it will be breathing out garlic like whoa.%u00a0

My contribution to last nights dinner at my sisters…. Freshy fresh veggies spring rolls.I had about 30 minutes between work and getting over to my sisters house to throw something together so it needed to be something fast, easy, and something I could make without going to the store. She was making the main course (some teriyaki situation and rice) so I was doing up the veggies.

I had just bought a package of spring roll wrappers%u2026. Bingo! The perfect and logical choice. I grab the wrappers, a variety of veggies and after spending 12 of my 30 minutes trying to scrub the oil based paint off of my face and hands, I still managed to completely prepare, construct, and take pictures of these lovely tasty spring rolls. and get over to my sisters in time for dinner.

Impressed? %u00a0

Damn right!

The stuff. Carrot, beet, asparagus, red cabbage, and kohlrabi, which all (except asparagus, which I just cut into thirds) got cut into matchstick sized pieces with my mandoiln. Then there are the rice spring roll wrappers that we need to make the veggies into rolls. Also a bit of red wine vinegar to drizzle onto the veggies for a little extra zing. And lastly, soy, fresh ginger, and a couple cloves of garlic for a spicy salty dipping sauce.Start by having everything set out and ready to assemble.%u00a0Fill a large shallow dish or baking sheet with really warm water. Working with one at a time,place a rice wrapper into water and let sit for about 10 seconds or until the paper starts to soften. Remove from water and place on a damp surface (just splash a little water on the counter) Take a little bit of everything and and place on the lower middle part of the paper. Fold in the sides first, then tuck and roll the wrapper as tightly as you can without ripping the wrapper.

Repeat until you have used up all you veggies.For the dipping sauce. Finely grate ginger and garlic and add to soy sauce. Stir%u2026 and it’s done.Freshy, pretty and fantastically delicious. And for real, took about 8 minutes to make. (I even had enough time to wash the dishes before we left!)

I am so awesome!

Hump Day Pow!!!!!

-C

Fresh Veggies Spring Rolls%u00a0

Makes 8-10 but can easily be increased or decreased to desired amount%u00a0

• 8-1o rice spring roll papers
• Splash of Red wine or rice vinegar
• 1/4 cup soy or tamari sauce
• 2 cloves of garlic
• teaspoon %u00a0freshly grated ginger
• 1 medium carrot
• 1 medium beet
• 1/4 head of purple cabbage
• 10 thin fresh asparagus
• 1 small kohlrabi

Note%u2026 I used the veggies that I had in the fridge at the moment. If you have a bunch of veggies but not these particular ones, use what you have. Pretty much all veggies taste good inside a spring roll!

Gather your veggies and prep by either using a mandolin, a grater, or some sick knife skills, and julienne, shred, or slice you veggies into thin match sticks. Once all the veggies are prepared, sprinkle a little vinegar over the top.

For the rolls…Grab a large shallow vessel %u00a0(a rimmed baking sheet works great) and add in warm water. Working %u00a0one at a time, place the wrapper into the water for about 10 seconds or until the wrapper starts to soften. Remove and spread onto a clean, damp work surface. Gather a bit of each veggie that you are adding and place towards the bottom %u00a0middle of the wrapper. Now fold the sides in over the pile of veggies. Then with the side closest to you, tuck and roll wrapper away from you, trying to keep it tight, but not to tight that it rips.. (Hopefully that makes since.) Place finished rolls onto a damp surface to keep from sticking and if not serving right away, drape with %u00a0a damp towel or paper towel to keep from drying out.

For the soy ginger dipping sauce. Add grated ginger, %u00a0minced garlic, and soy into a bowl and mix together. %u00a0Serve with spring rolls.%u00a0

Eat one, two, or a plateful. It’s nice to share but not a necessity.

My flowers are coming up, I have packed away my winter jacket, and I haven’t worn anything but sandals for the past week. Plus yesterday I made the first batch of sun tea and saw my first hot air balloon of the season (which lead to a heated discussion with the mister about how hot air balloons take flight. We were both kinda right, but me more than him)So yeah, %u00a0it’s for real%u2026 Winter is gone and spring has sprung, or more like spring sprung then bounced cause now it’s basically summer weather. Not complaining, but I hope we get a least a few more weeks of pleasant, not hot and humid weather.%u00a0

Anyway. Sun tea, one of my favorite summer time drinks. Made by infusing regular old teas with water by using the almighty power of sun.

Why do we want to make iced tea this way instead of just using boiling water? Well you can still do that, but sun tea makes a more mellow, lovely, and I find, more sweeter tea. It brings out more complex flavors that you don’t get with the boiling water method. %u00a0And it’s nice to know that it took zero effort on my part to make the drink (not that boiling water takes that much effort, but still)

It can be made with any variety %u00a0of teas, infused with other fresh herbs, dried spices, or even chunks of fruit. You can also make the teas and add flavors after the infusing is over. Have fun and play with flavor combos.

A few of my%u00a0favorite sun tea%u00a0combinations

• Any mellow black tea like orange pekoe or english breakfast with a few springs of mint
• Chamomile and mint%u00a0
• Green with a fruity tea, like blueberry or pomegranate
• Lemon Zinger with a few springs of Rosemary

These are just a few of the endless possible flavors. And you don’t have to get fancy with it either, you can totally use plain old lipton tea bags (I still do that too)

Now harness the sunshine and feel awesome and fancy by making some tea!

Woo Hoo Wednesday!

-C

SUN TEA

%u00a0What you’ll need

• Tea- Either bags or loose leaf
• Water- Preferably Filtered
• A glass jar with a lid
• Sunshine

I %u00a0use a ratio of 1 tea bag or 1 tablespoon loose leaf tea per 2 cups of water. And I usually make my teas in half gallon ball jars so I use 4-5 teabags or tablespoons of tea. (makes just enough tea for 4-6 tall glasses, depending on you glass size) %u00a0If it’s a mint tea, I usually use a little less because I find that mint teas can become to strong and bitter so I %u00a0use 3 teas bags or tablespoons of loose.

Directions

Place tea loose or bags into jar. Fill with water, leaving about an inch for tea expansion, place lid on tight, and stick in the sun for anywhere between 3-5 hours %u00a0(depending on how strong you like your tea). When tea is infused to your liking, remove teabags or strain the loose tea and stick into the fridge to chill. Serve as is %u00a0in a drinking vessel with a few ice cubes and add sweetener if that’s what you do.

Drink within a day or two, then rinse jar and make a new batch!

%u00a0Happy Cinco de Mayo! And what better day to share my version of %u00a0my oh so fantastic pico de gallo, or as I call it, super freshy salsa.

I love me some freshy salsa, It makes me oh so happy.%u00a0

%u00a0I make this stuff all the time, especially during the warmer months and tomato season. I usually make a batch right before a meal, just enough to eat right away, but sometimes I ‘ll make a big batched of it, thinking I’ll save some for the next day. %u00a0 It never makes it past the second day in the fridge because it’s just one of those things that when you see it, you want to eat it. Weird but true. And it’s totally ok to do so cause it’s basically eating a big bowl of healthy goodness, so eat on!

It takes no time to prepare, tastes super refreshing, goes on everything, and it’s just so freaking tasty. You can eat it with tacos and chips (the mister) or like me, I like to add it to everything; salads, popcorn, or directly in my mouth.%u00a0

Make one batch, make 4, it doesn’t matter cause you will eat it all, and need to make more.

The stuff. Chopped Roma tomatoes, chopped red onion, a diced jalape%u00f1o, lemon, a bunch of cilantro, and salt.

Stick all the chopped stuff into a jar and add in the juice of the lemon. Roughly chop the cilantro and add that on in with a sprinkle of salt.%u00a0

Mix it up%u2026.And thats it. Now eat%u2026 with something or without.

A spoon out of the jar is one of my favorite ways to go at it.

Happy Cinco de Mayo, Happy Tuesday!

-C

Pico de Gallo%u2026 Freshy Salsa

• 4-5 Roma Tomatoes
• 1 small red onion
• 1-2 jalape%u00f1os (Depending on heat preference)
• 1 lemon or lime
• salt
• 1 bunch of cilantro (don’t use it if you don’t like it)

Chop tomatoes and onion and toss into a bowl or jar. %u00a0Cut seeds from jalape%u00f1o(s) and dice up into little bitty pieces and add that to the tomato and onion. Roughly chop the cilantro and toss that in as well with the juice of the lemon or lime. Sprinkle with salt. Stir, let sit for a minutes, taste and then add more salt if needed.%u00a0

Eat right away or make ahead and store in the fridge until ready to use.

Goes great with corn chips, tacos, toss onto salads or eat as is standing in front of the fridge. If someone is judging you, they are stupid.

I picked up out last winter farm share this week which makes me sad just thinking about it. Where am I going to get my food?%u00a0 Luckily it’s only like 3 weeks until the summer share starts so I think I will survive.

At the last pick up we got the usual roots, cabbage,and greens, but we got a bunch of spring greens. 3 lbs of them and I was just all smiles and glee. I legitimately get super excited when there is a large quantity of fresh spring greens in my fridge. Greens make me happy. And of course I share my green wealth with the mr. (I am so nice) He is not thae biggest fan of just handfuls of greens to the mouth for dinner so I figured a nice dressing to dress up those greens and any other veggies was something I could do. And I just so happen to have bought a giant bag of walnuts and walnuts go great with everything so yeah. And it’s really freaking good.

The stuff. Walnuts, oil(I used avocado but walnut or olive oil would be great) a lemon, a little honey, and salt and pepper. Also probably going to need a little water.

Stuff goes into blender and gets blended until creamy. This dressing starts off really thick and can be left thick or a little bit of water can be added to thin it out. Up to you.

Poured into a jar and that’s that.

Creamy walnut dressing.

Not just a salad dressing. You can eat it with anything and everything. I was dipping carrots and apple slices in it and the mr was dipping his pizza in it cause that’s how we roll.

-C

Makes about 1 1/2 cups

• 1 cup toasted walnuts
• 1/4 cup of oil. (I used avocado but olive or walnut would be good)
• 1 lemon
• %u00a0Teaspoon or two of salt and pepper
• 1 teaspoon honey or agave
• Water

Place walnuts, juice of lemon, honey or agave, and a pinch of salt and pepper into a blender or food processor. pulse to break up nuts then turn on and stream in oil. Blend until smooth, adding a few tablespoons of water to thin out as needed. This is a thick dressing so you can add as much water as you like to thin it out, just do it slowly. When blended, taste and season with more salt and pepper if needed. . Pour into a jar.%u00a0 Stick in the fridge when not in use. Will last a couple of weeks if you don’t eat it all.

It SNOWED!!!%u2744%ufe0f%u2744%ufe0f%u2744%ufe0f Finally. And after a good bout of freezing rain. But you know what, I liked that too. But snow. It%u2019s like all of a sudden the natural world makes sense again. No more balmy 50 degree days, just nice and cold. Freezing in fact but I love it. And seriously, my body does too. Those flip days where its damp and cool but not cold makes my hand swell and hurt. Give me teens and I am all good.

Besides the good weather we have had this past week, there hasn%u2019t been to heck of a lot. The mr and I did drive Megans face (and body) down to Boston for a quick hot minute (or literally an hour) to a doctors appointment and then jumped back into the car and drove home. That was a whirlwind of a day. Mostly I have been spending a lot of time down in the basement studio working on mugs and plates and a few other things, trying to stock up on stock for selling purposes and what not. Because after a lot of though and second guessing of myself, I have decided that I am going to try and start selling more of my pottery. Even have a little online store thing (which I am trying to build now and is harder then I care for it to be). I even started a new instagram account for it%u00a0(stemandnode) and am trying to figure out how to sell from that. So yeah, been busy trying to do business things.

Otherwise, same same. The mr has barely been home, working away on a few projects, shoveling snow, and showing apartments. We did get a to have an awesome hang out time and dinner with Judah. We did some drawing, ate some food, and just talked about how awesome we were. (That kid, he is one of my favorite humans.) I also spent time at the studio pugging clay and chatting up members. And finally, with a heavy heart, I moved the Christmas tree out of the house. It now resides on the front porch where it will probably stay for another few weeks. It just looks right out there.

We got even more snow last night (!!!) and snow means snowshoes and that is what we are doing today. I am very much excited. This will be the first time this winter that we are able to go! (due to lack of snow.) After snow shoeing, I think I am gonna hit the library, maybe go restock my spices from the bulk bins at the coop, maybe stop in an see the littles, and then hopefully, just come home and chill a bit. Get ready for a week of things and stuff. Make a big pot of split pea soup and go to bed early. Mellow and quiet. Sounds like an A+ day to me.

Some links from the internet to read.

–How Did Humans Boil Water Before the Invention of Pots? Whoa, what a process.

-Spending to much time looking at kilns. Maybe someday or maybe someone will just buy me one. HA

-Should we buy it?

–Our average body temperatures seem to be dropping. I know my average is like 97 something. I always thought I was special. I guess not.

–Apparently Cleaning Our Homes Gives us Just as Much Adrenaline as Race Car Driving. I guess I know how reach car drivers feel on a regular bases.

–Taking care of yourself has a few more benefits other then not feeling like shit all the time. Scientists Calculated How Much Longer You Can Live With a Healthy Lifestyle

–The New York Public Library Has Calculated Its Most Checked-Out Books Of All Time. I love LOVE that is was a children’s book, about snow!

-Oh this is so tempting. I miss working in coffee shops. This Irish Island Will Pay Room and Board for You and a Friend to Work in a Coffee Shop

–The Dark Side of %u2018Compostable%u2019 Take-Out Containers. Not as good as you thing.

–Awesome. Delicate Embroideries Feature Anatomically Accurate Lungs, Brain, and Facial Vessels

Pictures from the week

I have two questions. Is it crazy that we still have or Christmas tree up? It is just so nice and still looking as fresh as the day we cut it so I am having hard time saying goodbye to it. I did take all the ornaments off, just left on the lights, so it is kind of like a big house plant right? That is what I am telling myself because that it what it is. Once it start dropping needles or most likely, just after this week, to the goat farm. But as of now, it stays.

Anyway, my other question is, where the hell is winter? For real. When I went to bed Friday night there was a few inches of snow on the ground and when I woke up Saturday morning, it felt like freaking late spring and I barely needed to wear clothes, much less a jacket. And everyone I talked to was all, %u201cOooh, so nice. Love it love it , blah blah blah%u201d. Me, I hate it. This overly warm winter shit has got to stop. It is making me sad. I need winter, real winter. And that is global warming for ya. Fuck!

Yup, that and everything else this week. I stole (but not really) a new batch of balloons from the gym (the heart finally went down). Went for a nice pre snow melt, snow hike with the mr. Made lunch for Anthony and fixed his fancy pants. But a big part of the week has been spent over at the loft, packing, cleaning, and fixing things because as of this past Friday, little miss Barb is staying there. And now my back porch is full of all the stuff I brought home that I have been meaning to bring over here for the past 3 years. Mostly books, which we have no good shelves for yet (build shelves are on my list of things to do), and a good amount if shit I have to go through again and get rid of. Agh, I hate stuff. I might just stick it all on the curb with a free sign and walk away.

I also have been trying to get into my studio as much as possible. I threw some more mugs, glazed hearts, cleaned tools. Spent time with myself and my goals for selling more pots more seriously which then kind of turned into spending time with all the paperwork that seems to be flowing in from all the other thing in the rest of our life. Because who could forget, new year means new taxes. Oh taxes. I am going to stop there and not think to much more about them for at least another couple weeks, then I will start stressing. The usual way I do it. Ha.

And now its Sunday. Currently raining and still to freaking warm but is getting colder as the day goes on which means a nice layer of ice on everything making for a crap shoot of any outdoor activities today. I really wanted to try and go or a hike but it%u2019s not gonna happen so I will probably just go to the gym, maybe stop in and see the littles ( I haven%u2019t anyone really this week because everyone is back at school and I have been so busy) and then veg out on the couch with my books (recurrently ready 3), coffee, and a sketch pad. Need to get these book shelves designed and built before the momnuent for the need dies and the books stay in boxes an the porch forever.

Links to things I spent time looking at on the internet.

–Feeling Artsy? Here’s How Making Art Helps Your Brain. Art is life, or my life at least.

–I am a hand eater, or I mean, I eat with my hands, a lot. It is much easier then getting a sharp fork into my mouth with our stabbing myself in the face. HA. Why Food Tastes Better When You Eat With Your%u00a0Hands.

-Plant based is the new buzz word. What Does %u2018Plant-Based%u2019 Actually Mean?

The Germantown Laundromat: An Eco-Minded Gathering Spot in the Hudson Valley, Mending Services IncludedI love everything about this so much!

-Me and the mr.? Meet the couple who sailed across Mongolia in a handmade cart. Yeah, I think so.

-Genius. I would totally be into this if it didn%u2019t mean I had to interact with people. Maybe set it up blog style? Why Cookbook Clubs Should Be the New Way We Entertain

-Every time I start to bitch about the crowds of all the new people in the gym these days I stop myself because really, good for them for being there. Stop Complaining About the Gym Being Packed, Because It’s More Damaging Than You Think

–Planting Trees Is Good. Eliminating Deforestation Is Better. So lets stop cutting down the trees. Yeah, thats a good idea.

-Oh shit, you never know, you might be getting some new next door neighbors. HA. Meghan And Harry ‘Step Back’ As Royals %u2014 What Does That Mean, Exactly?

-Oh hell no. Do Bathtubs Belong in Bedrooms?%u00a0But I guess a lot op people think its a good idea..? And sure, it looks cool, but wet water in the bedroom, just seems wrong to me.

Pictures from the week.

December in action and we are taking it at full speed. All the activities, the birthdays, the holiday celebrations%u2026 So much and I love it all, even if I feel like a crazy lady and want to run screaming from groups of people bigger the 2. I%u2019ll deal with the interactions now and just plan to spend the month of January hiding and recovering. I%u2019ll be ok.

The week started with the hunt for our Christmas tree. The Green Mountain National Forest, seventh year running, and this year did not disappoint. A fantastic hike into the woods near a beaver pond with lots of trees, snow on the ground, and no people. Exactly how I like to find our tree. And find it we did, the most perfect (too perfect?) tree. And it only took about an hour of almost cutting down like 20 other trees. Once we were positive, the mr cut it down, we said our thanks to the world, then hiked our tree out of the woods and slid it into the back of the car. Hopped in, cranked the Christmas music, and we were good to go. A perfect Christmas tree expedition.

Then life. Kind of a busy week in terms of birthdays. The beginning of the week Justin turned older by a year, then the next day Sophia did to so we partied with spaghetti, chocolate chocolate cake with tiny apples (she wanted it to be apple shaped but I just made little apples instead), and ballerina style dancing. Then there was a little lull in activities as far as birthdays where the mr and I did some stuff like work stuff, (more him then me), decorated, hung out with Barb, did the doings.

And then Friday. After an afternoon of loading kilns next to other kilns that were 2100 degrees and almost burning my face off, it was a rush to get home and prepare for the masses. Not technically the mr%u2019s birthday, but we had his annual grilled cheese and soup birthday celebration. Pretty much the whole fam at the house again. Lots of grilled cheeses sandwiches were made, so much soup was scooped (tomato and split pea per usual), and cake and ice cream concluded the night. And I only found half a grilled cheese sandwich under the couch when I was cleaning yesterday%u2026 Progress? I don%u2019t know, but there definitely was a few big dried soup puddles on the floor. But not on the couch! So there is that.

Back to Sunday. Not sure whats on the agenda for today but I have some stuff I need to do and I know that the mr has some stuff he needs to do. Plus together we have some stuff we need to do so we will see what gets done. Mostly though, I think I am shooting for a small hike, some coffee, and a chill afternoon of reading on the couch, facing the lit up Christmas tree. That would be swell.

Check out what I checked out from the internet this week.

–The Farmers’ Almanac Winter Forecast Is Here%u2014and Brrr!. Give me all the snow!!!!

-I can%u2019t imagine a life without reading. Not A Regular Reader? 4 Strategies To Make Reading A Habit

–Why Your Kid Loves the Garbage Truck So Much. I liked the cement trucks%u2026they don%u2019t stink an they spin.

-I am sorry, but this is some bullshit. Italian Artist’s Duct-Taped Bananas Are Selling for $120,000 Each

–How to Stop Making Excuses and Start Composting Already. And in Vermont, it%u2019t the law!

-Netflix is perverted. Ha! The Brands Are (Literally) Too Horny and Must Be Stopped

–Food delivery and takeout are on the rise. So are the mountains of trash they create.I like the idea of reusable metal tin. Could we get there?

–Here’s Why Your Favorite Headband Always Leaves You With a Headache. I used o wear headbands all the time, but had to stop because of the head pressure it caused.

–How Often, Really, Do You Follow This Recipe%u00a0Instruction?. Never but always. I like to add color to food, but only when it is edible and adds flavor.

-The sink that looks kind of like a mini tub%u2026. Swoon. For a Long Winter%u2019s Nap: A Manor House and a Schoolhouse in the German Countryside, Available for Stays

And pictures from the week

A well placed porta-potty. Enough said. HAHAHA

Summer is really just coming along nicely. I have heard many a people complaining that it is not warm enough yet, but I would like to completely disagree. It is plenty warm and I am loving this not to hot start of summer. Even the rain. The only downside I see to it is the late start planting for farmers. But talking to a few farmers made me feel better about my rain loving self. The are alright and getting things in the ground. They will good. So I can go back to be happy about it again.

Besides the wonderful weather, the week had been pretty good. The mr got to go fishing a couple of different time, I have been biking all over the world (within the surrounding 20 mile radius). We had dinner with Barb which always makes me happy. Miley also came over for her own dinner night. We talked about dealing with mean girls (so hard to not go track each one down and flip the F out on them) and her summer bucket list. Then she ate a gallon of ice cream because why not. I worked the studio, the mr worked the work, and being fully functional adults we did all the doings that needed to be done. We are good like that.

Then there is this thing that I have noticed this week with my brain that is driving me crazy. I think that I might have summer brain fog. I%u2019ll be thinking about something and all of a sudden I forget what I am thinking about. I don%u2019t know if it because I have so much I want to think, and so many little things I want to do, but it keeps happening and is driving me nuts. There is a rabbit hole of reasons for why this is happening that I am trying not to go down. I am not a hypochondriac per say, but I am definitely staying off any web based medical sites that will tell me I have all and any brain diseases possible. I don%u2019t need help visualizing my demise, thank you-very-much.

Today is a day for home stuff. After I bike into town to go to the gym and drop off a hundred library books, I am coming home, throwing on my overalls and spending a good amount of time weeding the garden, mowing the lawn, and lets be honest, sitting around drinking coffee and reading. The mr, I think he is going to finish making a picnic table for me to sit at. I am excited for that picnic table.

Oh, and call my dad cause it%u2019s Fathers Day. #1 Daughter here!

The stuff on the internet that I looked at and am now sharing with you.

-Labels can be tricky and misleading.Good to know what they all mean. Why Food Reformers Have Mixed Feelings About Eco-Labels

-I have been in Love with Keanu Reeves ever since I saw him jump off that bus. And knowing he is not an asshole, only makes me love him more. Keanu Reeves Is Too Good for This World

–The Invention of the %u201cBeach Read%u201d. Sometime a good, easy read is what we (I) need.

-I love the idea of the Prefab Treehouse, but it seems a little sketchy.. Who checks if the trees are safe? But still cool.

–Meet the Coolest Inflatable Pool Ever from Mylle. My kind of kiddie pool. I want one.

–What your grip says about your odds of surviving a health crisis. Now whenever I shake someones hand I am going to crush it. HA

-It is true. Behold, the Age of %u2018Salad Frosting%u2019 Is Upon%u00a0Us. And I kind of think it is brilliant and also wrong.

-I used to hate arches but now, well I am kind of obsessed with them. THE ART OF THE ARCH.

-In love with these Found Leaves with Delicate Crochet Embellishments by Susanna Bauer

–Scientists Are Figuring Out How To Change Blood Types. The things that science and smart people can do is crazy and mazing and scary.

Pictures from the week.

And it%u2019s Sunday again. Time is just flying by.

The camping was amazing. I guess there are not a lot of people that go camping this late in the year because we basically had the entire Lake Carmi state park to ourselves. I think we were the only people there besides and old couple in a cabin far away from us. The weather was perfect, brisk, but not too cold, the sky was a grey, the colors were popping. We went for a jaunt in the fields and a hike in the wood, the mr went fishing off a giant tree, and we enjoyed a lentil and campfire squash for dinner. Simple and sweet and all the best of the world. Sure it rained that night, but we stayed dry and yes it started to pour in the monring while we were picking up camp but then it stopped and all was good. And really, what%u2019s camping all the time without a rain day or two. It%u2019s part of the adventure.

And is was Alex%u2019s birthday, he turned 13, and he had a family birthday party, but we ended up not going cause I was feeling like crap. I think it was a crash and burn, but I was weary because everyone is getting sick around me. Snotty, coughing, grossness. I am trying to avoid it if at all possible.

The next day I woke up tired but feeling better and went about the day doing the this and thats and thats and running around here and there. The mr started a rat trapping job (not for any of our properties) that turned into a whole big week long thing and I just don%u2019t even want to deal with that. I stay away from anything that involves animal. If I were to get involved, we would probably and up with a few pet mice and a squirrel or two. And definitely a skunk or possum. So again, I stay away from that stuff.

Then there was Wednesday. I had one of those days where everything was going wrong. To start my day I woke up with a door handle smashed into my hip which I then thought was broken (the mr sure knows how to open a door). When I got to the gym my toe started throbbing and opened up and starting bleeding again (gross), but whatever, not that bad. I then went and spent a few hours over at the loft cleaning the F out of it so that my dad had clean sheets, toilet paper, and no tools in the middle of the floor when he stayed. We are over there all the time, but something about being there that day was making me just super sad and nostalgic and I basically was just thinking about Washer and I might have cried a little. But that happens and well, yeah Then it was lunch time but I was not getting lunch, which is never a good thing with me, I was taking a trip to the dentist. Hooray for me! Good thing my teeth looked great, said I am doing a good job as usual taking care of my mouth, except I was told again that I should really consider smashing my jaw and my palette and get braces and wire my mouth shut and blah blah blah. Just give the dentist $500 million dollars and they will fix all my screwed up bite and jaw problems. Yeah, no. Dental stuff is a sore subject for me so I%u2019ll just leave it here.. So dentist made me in a bad mood on top of being sad. But I made it home and made a cake for Alex%u2019s birthday party (his friend party) which I ended up burning it. So ok, that shit happens too but then the second cake, looking all perfect when I pulled it out of the oven, well I dropped one of the pans, and burned myself a few time. And then I cried little more..Yup. Oh, and knocked over some greenware pots by my wheel because why not add some more misery to the day. I think after all that I just gave up and crawled into bed at like 730.

Thursday went a lot better. I managed to turn the broken apart cake into a single layer cake (genius) and make it actually look pretty good. I picked up farm share and got out to the fields before it started to rain (hurray for me) Barb came over and made me smile while we talked of all things Italy and I fed her broken cake bits. I hung up all my halloween bats and did some laundry and stuck a dent in paperwork and bills that needed addressing. A way better day.

Friday was a little hectic. The political stuff brought out a slight crazed rage over the craziness of the world and I am still trying to wrap my head around it (along with the last 2 years%u2026) But besides begin little wild eyed, I finish decorating the cake for Alex. Worked at the studio where I loaded 2 kilns and then some. Dropped the cake off to Alex then went to the groocery store for food for the party the next day, and somehow got pizza dough to rise at just the right speed (in and out of the fridge all day) in order to have dough for pizza birthday party for Coco (he turned 2 on Thursday!) that night. The littles came over for just a small something special for Coco. We had pizza, cookies, and a buzz lightyear balloon. He was sick so he ate no pizza and cried at the candle on his cookie, but then he ate it and that sugar made him happy, even when he was blowing super snot bubbles from his little nose. . And then Erin brought him home so he could have a sugar crash and be sick at home and the other littles could sleep over. They watched a Wrinkle in Time, while I started prepping apples and pie dough for Dads birthday pie the next day. And then we all fell asleep early. These darker nights really make it easy to crawl into bed at an early hour. (not complaining at all)

Saturday went swimmingly. I woke up made a pie and a loaf of pumpkin bread all before the littles woke up for breakfast pancakes. Barb came over, they all ate, then off we all went, the mr and I, Barb, Miley, Judah, to the farm for wagon ride and pumpkin picking. It%u2019s out tradition, and this year, we brought Coco too.(and Buzz light-year of course) The ride went great, the pumpkin patch was pristine, we all got a good pumpkin and some gourds, and no one fell off the wagon. A very successful pumpkin picking adventure. After that we all ran home and I got lunch ready, The rest of the family came, ate the food, made the mess. The mr thought it would a great idea for the medium kids to have something productive to do to keep them out of trouble so he gave them all shovels and let them dig a giant hole in the middle of the back yard because why not? Uh huh, yeah. So on top of the normal mess everyone makes, there was a heavy extra layer of dirt tracked in and out of the house. After everyone left, I got to spend a little extra time cleaning late into night. How they got mud on the bathroom walls is pretty impressive.

Today we are doing something with Dad and his other children. Either a bike ride or hike, not sure yet, but something outside that will involve trees. After that, the mr and I are going to try and find a place to camp tonight. The weekly camping is just too good. We can%u2019t not. Plus after a full week of people interaction, I could really use a night of peace and quite in the woods.

Internet from the week.

-Pumpkin Knowledge. The Best Pumpkins for Baking and Cooking. And 3 Ways to Use Those Pumpkin Guts. And What’s Actually in Your Canned Pumpkin Pur%u00e9e?

–Wigstock, ‘An Iconic Piece of Drag History,’ Lets Its Roots Show At 2018 Revival. Oh my.. SO amazing. I wish I could be there!

-100% agree with this, it really is the best brand. The One Flour You Should Buy, According to a Professional Bread Maker

-Have you heard? Drunk birds are wreaking havoc in Minnesota

-Yeah, I would live here (that tree!) or definitely in this row house%u00a0(the front door!)

–Most Introverts Would Like to Be More Extroverted. Yes and no. I love being alone and do not find it lonely, but I do wish I didn%u2019t get completely drained and feel like I have ran a marathon from being around people.

–DARK MATTER IS A HUGE MYSTERY. THIS DEVICE IS TRYING TO DETECT IT. This makes me think of the His Dark Materials Books by Phillip Pullman. (read them if you haven%u2019t, they are in my top 3 favorite books of all time)

-I kind of love this. Banksy auction prank leaves art world in shreds

-I follow this families adoption and it is so heartwarming and amazing and I just love them (Their daughter is so freaking cute, it kills me). And they are adopting again! I love how she does a Q and A about the whole thing.

And some pictures from the week.

The beginning of the week started off with cabin time with family and friends. All the sisters went up with their kids and we ate food, made bracelets, walked to the river, and just hung out for the afternoon. Seeing the family is (almost) always a good time. Then the mr and I ventured our way to our secret camping spot,%u00a0went for a little hike, then ate our dinner in a park where I watched the mr open a can of beans for me by rubbing it against a rock. It was like magic, especially because I was starving and was smashing the end of the can like a rabid beast against, well everything. I forgot to bring the can opener for my can of beans which could have been the end of me. Luck for me the mr is so good and I never will need a can opener again. Anyway we ended up not camping out for the night. Our main reason for camping was to see the meteor shower, but the sky was all clouded so we couldn’t see squat. Plus the mr was tired and feeling sore, I was little tired, so we just headed back home. When we got home we sat under the %u00a0slightly less cloudy sky in the backyard for a bit until the mr sprayed %u00a0bug spray that turned into bug bomb and %u00a0that not only kept all the bugs away, kept me away too. He had to take shower to ge the stink off and still he smelled. The smell lingered for days.. And to think it was just essential oils. %u00a0Then we slept in our bed which was way more comfortable then usual because we were really suppose to be sleeping on the ground.%u00a0

The rest of the week went as usual. %u00a0Had little bursts of rain, although never quite enough to help the heat, only enough to up the humidity. Qui came over for dinner where he drank out a a mug with his face all over it and tried to talk the mr into getting his own scooter. I told the mr if he wants one, well then he should go for it. But I don’t think its happening any time soon.%u00a0%u00a0Barb and So came over for %u00a0lunch and spent time harvesting all the goodies out of the garden. So picked a watermelon that turned out to be not quite ripe (so sad) and Barb picked all the kale that she could stand picking. Other then that, there was farm share, lots of running around, a chocolate zucchini cake, and the realization that I have Summer Seasonal Affective Disorder. (yes, it is a thing) %u00a0A well rounded, semi productive, way to hot,%u00a0week.%u00a0

And then there was yesterday.%u00a0It was amazing.%u00a0Sure I was at work inside most of the day glazing hundreds of pots that little kids made, but when I got out, the sky was covered in big grey clouds with a slight rainy drizzle. The temperature was like 68 degrees, and there was a cool breeze. I might have even gotten a slight chill. It was everything that I have needed all Summer long. Seriously, to much warmth and sunshine is not good for me. I need cool rainy(dare I say snowy) days to help keep that balance, so yesterday really hit the spot. I was even able to wear a long sleeve shirt for like the first time in months. %u00a0And when I went to bed, I was able to sleep under the blanket. So nice. So nice.

And we made it to today.%u00a0The mr and I were talking last night about going comping today so we might do that. Or we might not and just veg out for the day here at home, maybe stop in to see the littles that are home from sleep away camp.%u00a0I am leaning towards camping.%u00a0We skipped out last week and if the nights are going to be anything like last tonight, (%u00a0nice and cool), a fire will be ever so lovely and welcome. %u00a0And I am sure the mr would love to do some fishing and I of course can be happy reading and drinking coffee just about anywhere. %u00a0

Stuff I read on the Internet this week.

-%u00a0Amazing music, amazing person. She will be missed. Aretha Franklin: In Memoriam Playlist.

–The exhilarating history of roller coaster photography. And to have your picture taken at a “Oh Shit Point”… Makes for some good pictures.%u00a0

-This is a place I would love to stay (or build An A-Frame Cabin Celebrates the Zero-Emission Lifestyle in Finland

–We Discovered Helium 150 Years Ago. Are We Running Out?%u00a0I never thought about helium as being anything that we could run out of. Huh.

-Seriously, what the fuck dudes.%u00a0Traces of Weed Killer Found in Cheerios and Quaker Oats Oatmeal-

–Genius Hidden Messages People Didn%u2019t Expect To Find On Everyday Products.%u00a0Sometimes it about the little extra attention to detail, and a little humor that keeps people coming back for more.%u00a0

–12 Signs You Suffer From Summer Depression. See, its for real. and I have it.. number 2 and 6.%u00a0

-Because in VT, we will pee on on your tomatoes. Haha.%u00a0%u2018Pee-Cycling:%u2019 Vermont Researchers Look at Value in Human Urine

-What’s the Difference Between White and Yellow %u00a0and%u00a0%u00a0Popcorn 101: Butterflies, Snowflakes & Mushrooms (oh my!)%u00a0

-The colors and patterns really caught my eyes.%u00a0New Synchronized Photographs of Swimmers by M%u00e1ria %u0160varbov%u00e1

Pictures from the week.

So much nice weather this week. I spent a good chunk of time in and around the garden, getting everything planted (it’s all in the ground) setting up a kinda fence of driftwood and yarn, running a strip of cooper around all the beds to keep the slugs out, and mad running with stick in hand screaming at all the squirrels. It’s been a lot of work but so very very satisfying. The only sucky part is %u00a0with all this nice weather comes those stupid f-ing mosquitoes.%u00a0%u00a0I have already gotten my allotted bites for the year. Back to wearring heavy carports and hoodies while I garden, or walk out the door. Meh.%u00a0

Other then all the gardeining, the week was productive. I did a lot of baking (cookies, banana bread, bread, hot sauce, some other shuff as usual), I picked up the last winter farm share (summer share starts in 3 weeks!!!), purged a bunch of crap, repotted plants, and finally got the taxes DONE. The big goal of the week of was for the mr and I to pick a paint color and buy primer and paint for one of the %u00a0buildings in town we are repainting. We were close. We kind of picked the color but are going to wait until next week to make sure we really like it so we didn’t buy the paint. But we will so we are on track. As for the primer.. A whole day trying to track down what we needed and no one seemed to carry the product that we were looking for. Everyone said it was a %u00a0special order and it will take forever to get. We did manage to find %u00a0a few gallons so it’s a start.%u00a0

And I still have not found the vacuum attachment which I keep looking for. I really should just order a new one, but I know as soon as I do I will find it. Life without the attachment is getting pretty dirty. Gurrrrr.%u00a0

Then the littles slept There was more hole digging (because why not), pizza with Barb,%u00a0tandem bike riding, and apparently while I was inside cleaning up food messes, there was a bike, rope, and scooter thing that only stopped because of a cop?…. Yeah. %u00a0I also taught Judah how to play the amazing card game of solitaire. He was at it all night then after a breakfast of 10 pancakes, went out to the front porch like an old man and contuined to play. He is obsessed and its awesome. And I think I have got the Miley hooked on NPR. I was able to listen to Morning Addition through Wait Wait Don’t Tell ME without complaint. She even asked me to turn it up.%u00a0That right there is win for the week.

I am hoping that today is not all rain, although the garden is loving it all up and I could spend the day doing inside things.%u00a0%u00a0I wanted to go for a bike ride or maybe a little hike of some sort. Going to have to wait and see. Other then that, no big plans. Probably make a few more phone calls about primer, doing a little weeding, drink a pot of coffee, and definitely take a nap. I need to reinstating summer weekend nap time. I end up staying up later during the long light hours so naps are greatly appreciated.%u00a0

Interent links from the week.%u00a0

–Are octopuses aliens from outer space that were brought to Earth by meteors?%u00a0I mean, this just makes you wonder right?%u00a0

–For Animals, Plastic Is Turning the Ocean Into a Minefield. Plastic is just not good. Not good at all.%u00a0

-Avoiding Plastic When Grocery Shopping.%u00a0Learn how to go grocery shopping and stock your kitchen without buying any plastic products.%u00a0Lots of good advice here. Again, think of the animals.

-It’s ok to eat romaine lettuce again, for now.%u00a0How salad became a major source of food poisoning in the US

-Would Your Cat Choose You Over Its Food?.%u00a0The stereotype of cats. Yes is the answer. I know that Only’s one true love in life is food.%u00a0

-This is my kind of Earthship.%u00a0

-Food as art when there are starving people… Something to think hard about.%u00a0THE RISE OF THE EXPERIENTIAL FOOD MUSEUM

-Some of my best memories from my childhood was when my mom would blast music (usually Whitney Huston or Toni Braxton) and make us dance with her. Good good times.%u00a0The Surprising Benefit Of Moving And Grooving With Your Kid

–Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh. I always have a bunch of frozen veggies in the freezer.%u00a0

-Delicate Accumulations of Colorful Spring Flowers Installed in a Historic French Home%u00a0Just lovely

Pictures from the week

I woke up this morning with a very vvid recollection of the dream I was having. In it I was the inventor of a thing called The Fire Stick, which essentially was a fishing pole with fire on the end that you stick in water( know, it makes no sense )%u00a0and it somehow propels you around. In the dream, I was using my Fire Stick to cruise down a river on a makeshift raft because I was fleeing something and I needed to leave by water. %u00a0Thats it, but I know in my dream I was damn proud of my Fire Stick. Dream me is very strange and scares me a little.%u00a0

The mr and I have no big projects going on right now so he is doing a bunch of side work and I am doing little things around the house plus trying to get through the taxes (I am procarsinationg so hard) I am getting a touch of cabin/spring cleaning fever and am starting to think about running away or %u00a0repainting all the walls… which is crazy because %u00a0it hasn’t been more then a year since I last painted. So I guess that leaves running away. Ha. %u00a0What I really need to do is build a shit ton of shelves and reorganize the closets, but that takes measuring and buying wood and power tools and the mr so it will have to wait.%u00a0( I have to sweet talk him into having a shelf making day with me.. I would do it alone, but it will be much easier and nicer if he helps) And the running away part, well we are working on that part too.%u00a0

Other then my crazy, the week has been pretty good.%u00a0The mr got me another new power tool (I am returning the scroll saw in favor of band saw)%u00a0The back porch has unofficially turned into a wood carving studio. And not just for me, the mr is really into wood carving right now too. We even braved negative temperatures to walk around on the beach to find cool pieces of drift wood to make spoons out of. (he gets pretty jazzed about stuff and there is not stopping him) Before that freezing %u00a0cold returned there was a day where we were able to walk the wold without jackets and that was the day we took Shannon out for a walk. That lady just got a new hip and already she is walking better then I can. Maybe I will get myself a new hip too. Or new knees. I could be unstoppable.%u00a0

%u00a0Qui came over for a vegan banana bread baking how to, which got me thinking that %u00a0I should start teaching vegan baking.%u00a0%u00a0Then Barb came over for chili and a dance party party, and %u00a0then we had the little over for a sleep over and all around house trashing. I don’t know how they do it, but those littles %u00a0make the biggest mess out of nothing. And they are sticky and gross and even surface needs to be wipes after they leave.%u00a0

We did treat ourselves to a little culture and went to the Shelburne Museum to check out the Sweet Tooth art exhibit. It was cool, but not exactly what I was expecting.%u00a0%u00a0It was only a small room with a handful of pieces and I wanted more, and bigger and more, like the giant ring pops. Those were cool. I want a room full of giant candy, but no candy wrappers. The wrappers freak me out. But the next exhibit I am really interested in seeing too. It’s a puppet exhibit and that’s got be be some kind of fantastic.%u00a0

Are you super bowling today? Yesterday the mr and I ran into the grocery store and it was packed with people, with shopping carts all full of chips and beer and garbage food. It was kind of crazy. We figured it was all for the football game. Then we started to blame everything that was annoying on the football game. It’s nice to have a reason for it all.%u00a0%u00a0This football game day thing always makes me feel like it is a holiday that I am not celebrating and I am ok with that.

So no football here today, just keeping it easy, maybe getting out into some woods at some point then maybe some reading or Netflixing some Grace and Franky.%u00a0%u00a0Keeping it low on this non holiday day. People be crazy and I want to stay away from them. Plus I have the Fire Stick to think about. Haha.

Stuff from the internet that I read this week.%u00a0

–The ‘IKEA Effect’ %u2014 And Getting Kids To Eat Their Veggies. Eat what you make and be proud of it, veggies and all.%u00a0

-Things we should all know.%u00a0Why Dogs Have Floppy Ears: An Animated Tale

–It%u2019s Reportedly Becoming %u2018Normal%u2019 to See Whole Foods Employees Cry at Work. I think I cried a little when I worked at Heathy Living.%u00a0

-I have had a conversation with the littles %u00a0about what shape carrot tastes better (when they are cut into chips) Does Chopping Change Your Vegetables?%u00a0

-Interesting planned, one that I think humans should leave alone. It’s enough to destroy one plant, lets stay away from the others.%u00a0%u00a0Pictures of Mars

–The Many Questions We Have About These Cookbook Covers. When I saw this, all I could think was douche bags. If anyone came up behind me while I was chopping anything, well there might be a unintentional stabbing.%u00a0

-I don’t know if I ever will do this, but I really like the idea.%u00a0HOW TO MAKE A LARGE SCALE (PATCHWORK) DIY RUG

-This is no Why Procrastination is Good for You

–What to Do When You Worry Yourself Awake. %u00a0Do your worrying during the day.%u00a0

–Axe-Throwing Bars: Why Mixing Weapons And Beer Is Surprisingly Good Business. But is it? Got to keep the hipsters happy.%u00a0I guess it is kind of like really big darts, which I could totally get behind, but there is some real potential for some crazy shit to happen.%u00a0

Pictures from the week.%u00a0

I have two questions. Is it crazy that we still have or Christmas tree up? It is just so nice and still looking as fresh as the day we cut it so I am having hard time saying goodbye to it. I did take all the ornaments off, just left on the lights, so it is kind of like a big house plant right? That is what I am telling myself because that it what it is. Once it start dropping needles or most likely, just after this week, to the goat farm. But as of now, it stays.

Anyway, my other question is, where the hell is winter? For real. When I went to bed Friday night there was a few inches of snow on the ground and when I woke up Saturday morning, it felt like freaking late spring and I barely needed to wear clothes, much less a jacket. And everyone I talked to was all, %u201cOooh, so nice. Love it love it , blah blah blah%u201d. Me, I hate it. This overly warm winter shit has got to stop. It is making me sad. I need winter, real winter. And that is global warming for ya. Fuck!

Yup, that and everything else this week. I stole (but not really) a new batch of balloons from the gym (the heart finally went down). Went for a nice pre snow melt, snow hike with the mr. Made lunch for Anthony and fixed his fancy pants. But a big part of the week has been spent over at the loft, packing, cleaning, and fixing things because as of this past Friday, little miss Barb is staying there. And now my back porch is full of all the stuff I brought home that I have been meaning to bring over here for the past 3 years. Mostly books, which we have no good shelves for yet (build shelves are on my list of things to do), and a good amount if shit I have to go through again and get rid of. Agh, I hate stuff. I might just stick it all on the curb with a free sign and walk away.

I also have been trying to get into my studio as much as possible. I threw some more mugs, glazed hearts, cleaned tools. Spent time with myself and my goals for selling more pots more seriously which then kind of turned into spending time with all the paperwork that seems to be flowing in from all the other thing in the rest of our life. Because who could forget, new year means new taxes. Oh taxes. I am going to stop there and not think to much more about them for at least another couple weeks, then I will start stressing. The usual way I do it. Ha.

And now its Sunday. Currently raining and still to freaking warm but is getting colder as the day goes on which means a nice layer of ice on everything making for a crap shoot of any outdoor activities today. I really wanted to try and go or a hike but it%u2019s not gonna happen so I will probably just go to the gym, maybe stop in and see the littles ( I haven%u2019t anyone really this week because everyone is back at school and I have been so busy) and then veg out on the couch with my books (recurrently ready 3), coffee, and a sketch pad. Need to get these book shelves designed and built before the momnuent for the need dies and the books stay in boxes an the porch forever.

Links to things I spent time looking at on the internet.

–Feeling Artsy? Here’s How Making Art Helps Your Brain. Art is life, or my life at least.

–I am a hand eater, or I mean, I eat with my hands, a lot. It is much easier then getting a sharp fork into my mouth with our stabbing myself in the face. HA. Why Food Tastes Better When You Eat With Your%u00a0Hands.

-Plant based is the new buzz word. What Does %u2018Plant-Based%u2019 Actually Mean?

The Germantown Laundromat: An Eco-Minded Gathering Spot in the Hudson Valley, Mending Services IncludedI love everything about this so much!

-Me and the mr.? Meet the couple who sailed across Mongolia in a handmade cart. Yeah, I think so.

-Genius. I would totally be into this if it didn%u2019t mean I had to interact with people. Maybe set it up blog style? Why Cookbook Clubs Should Be the New Way We Entertain

-Every time I start to bitch about the crowds of all the new people in the gym these days I stop myself because really, good for them for being there. Stop Complaining About the Gym Being Packed, Because It’s More Damaging Than You Think

–Planting Trees Is Good. Eliminating Deforestation Is Better. So lets stop cutting down the trees. Yeah, thats a good idea.

-Oh shit, you never know, you might be getting some new next door neighbors. HA. Meghan And Harry ‘Step Back’ As Royals %u2014 What Does That Mean, Exactly?

-Oh hell no. Do Bathtubs Belong in Bedrooms?%u00a0But I guess a lot op people think its a good idea..? And sure, it looks cool, but wet water in the bedroom, just seems wrong to me.

Pictures from the week.

Hey there friends! You doing alright? You good? Just checking in because I care.

My week was good, even if it did blow on by super fast. That%u2019s the way it always goes for me. The closer to the end of the year, the faster time seems to fly. You too? Anyway. I am talking it all in, trying to stay sane and not get pulled into the crazy that can happened this time of year. Mostly just talking all the long walks I need and staying out of the way but still enjoying the ones around me. There is a balance you know. And I am not afraid to run away when I need to.

So besides the norm of life, Tuesday was the mr%u2019s actual birthday so we celebrated. Just the two of us. After breakfast and heart shaped balloons, we went for an awesome drive to an awesome hike in the national forest. Yes it was a little rainy and the ground was so icy and I fell and jammed by arm, but it was still so so so nice. The waterfalls we saw we raging and there was not another human soul around. It was superb. Then we got lunch (he got lunch, I packed my own) and we ate our food near a much smaller waterfall. After that, coffee and then home where we watched a movie and finished making Christmas cards. Lasagna for dinner (for him, I ate chili) and a little heart shaped ice cream cake I made him (I am the best), gave him his pencil painting, and then we just hung out, I fell asleep, and that was that. Delightful, calm, and just really nice to spend the day together.

Rest of the week went on. Me, I was trying to get a few projects done. Worked at the studio, watched all the lovely snow completely melt. The mr has been working away at this and that and is keeping itself more then.

Yesterday was the 2nd annual sugar cookie house decorating extravaganza. And what a blast we had. A bunch of littles, a bunch of cookies and a bunch of candy. Amazingly enough, everyone ate all there lunches and refrained from eating all the candy. The restraint and force I saw in these littles eyes%u2026Gave me hope for the future. HA. But seriously, they were so into it and everyones turned out so great. Even the mr got into it and made a house topped with marshmallows and cauliflower. And after the houses were built, everyone left and I turned up the Christmas jams, grabbed the vacuum and all the cleaning rags, and set to work. Turns out tootsie rolls smashed into the floor is not easily removed.

Today is a day of catch up and errands. The mr is trying to finish up a project he needs to send off to the world, I need to get on finishing off some more rainbows. And maybe we should do some grocery shopping. And maybe I%u2019ll take a trip to the library. Stuff to do yes, but hopefully still a semi relaxing day. Maybe it will even get cold enough and start to snow. I need a walk in the snow.

Interesting internet from the week.

-I am kind of shocked the the number is so low. Come on people, cooking is awesome and makes you awesome. The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking

–Winter camping is a great way to see more nature and fewer people. I am going to start working the mr to get him to agree to go soon.

– Is it crazy that I miss landlines? OR more so, I think I miss that says of no cell phones. And now with cell phones, you can%u2019t eavesdrop on other people conversations , or like legally and easily anymore. How the Loss of the Landline Is Changing Family Life

–These 3 supertrees can protect us from climate collapse. But can we protect them? Trees are everything so of course trees are part of the answer to helping the planet. Hopefully humans don%u2019t fuck them up too.

-Did you get into the %u201cfinding joy%u201d of all your shit? How did that go? Did Marie Kondo fans keep their houses tidy all year?

–Shopping Sucks Now. I have always though shopping sucks, but I agree, it sucks even more. There is just to much!

–Drink Up, Calm Down. Fancy expensive drinks for wellness%u2026. I don%u2019t know, I totally believe that food is medicine but some of the shit out there%u2026. I guess just beware and don%u2019t fall for fancy pants weird language saying miracle and shit.

-imoprtant. How To Reduce Food Waste

–Do I Really Have to Clean My Sheets Every Week? And 9 Other Things We Were Told Are Mandatory. Yes YES YES to the sheets!

-Lovely. %u2018The Bird & the Whale%u2019 Tells a Short and Sweet Tale Using Paint-on-Glass Animation

And pictures from the week.

Have you ever have lice as an adult? Wait hold on, let%u2019s back up. No I don%u2019t have lice, but I a few years ago I did and whoa that was some shit. (Thats what happens when you hang with littles all the time.) This week my head starting itching like crazy so there was a minute when I thought I might have gotten them again. But I have had it checked, a few times, and it is just dry skin. From all the hats. Because it has been pretty chilly and I have been cold. So no lice, just hats and cold weather making my head itch. Phew!

Anyway, week was up and down. Started off with camping which was amazing. The drive alone down there (Cooliadge State Park) was freaking fantastic. The peak of foliage and oh boy was it peak. And then when we got to the campground, we went on a nice long hike in the most vibrant world of colors. That was a A+ hike fore sure. Then back to the campground to make fire, eat food, cuddle cause it was super duper cold (got to 33) and crawl into the tent for the night. Woke up, very cold, jumped in o the car and hit the road. Back to town we came.

Then another week of stuff. Life stuff. Not fun stuff. Very very stressful stuff. But stuff that needed dealing and is still being dealt with. Mostly the mr, but when the mr is ain%u2019t happy, ain%u2019t nobody happy (HAHA!) so it was kind of another pretty stressful week. And so that is life.

But the good is still good. I don%u2019t have lice, the world is gorgeous, we had a chilly rainy day which are some of my favorite days. I picked up second to last farm share and heavy stocked up on squash and starting knitting a new hat. I made the cutest cookie ever and went to the dentist which actually sucked but is always good to go and be responsible about dental health. Made an ice cream cake and dinner for Barb for her birthday at my moms for her family party (HAPPY BIRTHDAY!) The lady turned 20 and I can’t even. Then I made her birthday pancakes on her actual birthday and we went grocery shopping so she could run up and down the isles with the mr collecting all the packages of batteries. Because she is now 20 and needs batteries? Yeah, we will just say that was it. And napped. I took a nap this week and it was amazing. I don%u2019t think I nap enough.

Other then that, the week just flew by. Dealing with the stuff, hanging with the people, doing the work thing.

Now its Sunday and yes, we are doing it, camping. Second to last, if not the last time. Depends on if we get that rain next weekend that the weather people say we are suppose to get. So we are making tonight really count. Going to some land on a mountain out in the middle of no where. We are so in need of this, to get the heck away for the night. And it is going to be beautiful and amazing and we have a great hike planned out and there is not cell service. Winter jacket, hats and mittens, and all the blankets we can fit into the are. I am excited.

Interent links from the week.

-You can now live like Barbie. Oh freaking jeez. Barbie Malibu Dreamhouse!

–Am I Drinking Too Much Seltzer Water? Good question, one I hear all the time.

–Jesus Shoes. For real? For real.

-I want these toilets. I get these toilets. 10 Easy Pieces: Designer Toilets. Tankless toilet..what a dream!.

–Eat, Drink And Be Wary: Ex-CIA Officer Reveals How Eateries Are Key To Spycraft. Totally makes sense.

-Currently in the middle of reading this book. It is so good. Only problem is that I started reading it a few days ago and it is due back at the library in 2 days (I forgot I had it out). It is 550+ pages long and I am not sure I am going to be able to finish it before it is due back. Might have to occur some late fees for this one.

-Coffee without the beans. The day has come. Inside the Seattle Company Plotting Lab-Made %u2018Coffee%u2019 Without Beans

-Another reason to read. Reading Before Bed Might Make You Healthier and Happier

–What Does Sunny D Taste Like? My dad used to buy it when we were kids and all I can remember it tasting like was shit. I think it actually made me throw up once. I was way more a Hi-C girl.

–6.6 lb bucket of tahini%u2026.It%u2019s in my shopping cart.

Pictures from the week

It%u2019s officially fall and officially fantastic. All of my sweaters are so happy to see me, and me them. So are the sweatpants and the socks. They are here for me to keep me all cozy and warm. Nothing like coming home on a cold dreary day and throwing on a big chunky sweater, a oversized pair of soft sweatpants, and thick wool socks. Add a cup of hot tea, a good book, and a lap blanket and heading out tp sit on the front porch and breathing in all that fresh fall air. So good. So freaking good.

Last Sunday camp was at Gifford State Park. Another Vermont gem. So pretty, so quite, the colors starting to show in the trees. We went for a nice hike into a forest of old growth trees, then launched out the kayaks on a nearby pond and paddles around for awhile. Back to the campsite for lentils and zucchini then the mr fired up some wood and we watched the sun set behind the golden trees. Laid under a sky full of the brightest stars and watching the trees whip around and listened to the wind blow hard and wild all night long. It was dang near perfect. And after the morning coffee making and tent taking down, off into the week we went.

Back in town we got back to it as per usual. The this and that of life. I made gallons of applesauce, fed Barb and went on a tea and pumpkin run (fall essentials). Went over to Moms for dinner and so the mr could fix her sink. I harvesting the last bits of summer from the garden then went to Costco to find a Christmas tree??? (They had them set up right next to the bathing suits and halloween candy. %ud83e%udd37%ud83c%udffb%u200d%u2640%ufe0f) We did some more stuff that needed doing. Looked at land in the wilds of Vermont (found a piece but there were offers on it already. So bummed) I worked the studio, picked up farm share, and I worried about the mr after he stabbed himself in the eye with a screwdriver and almost lost the eyeball. Then we had the boys sleep over Friday for Mileys birthday so she could have a sleep over with her friends at her house. We made pizza, went to the park, and all cuddled up in pile of blankets while they watched a weird cartoon something that I paid zero attention to and I read and kind of fell asleep. The next day after pancakes we dropped the off, the mr and I did the chores and then went back over for a little family party for the birthday lady. The mr made spaghetti, Miley and I decorated her cake, then they ate the pasta, then the cake, and then the mr and I peaced out to come home. Straight up, I was feeling way over stimulated from days of human interaction. So I pretty much passed the F out when we got home. I love my family but jeez can they make a lady tired.

Sunday for reals and I am feeling ready. Today is suppose to be another fantastic day, slightly on the chilly side maybe but not raining so that is good. We are heading out for one of the few camps we have left for the year. Zack Pond Woods. A little pond with a couple of undeveloped designated campsites. It is first come, first to use so we are super hoping that we get there and there will be a place available to set up for the night. If not, we might have to boogie over to a campground near by that we have already been too. But I am feeling like there might not be a ton of people trying to camp out on a Sunday night when it is suppose to get into the 30%u2019s overnight and maybe rain the morning. I am ok with all that, especially if that means other people aren%u2019t and leave us be. HA.

Anyway, hope you all are having a grand old weekend and taking in all the fall and focusing on eating all the apples and pumpkins. We know your priorities!

Links to things that I read and looked at n the internet this week.

-Today is National Coffee day!!!!! Everywhere You Can Get Free Coffee for National Coffee Day

–You%u2019ll Be Shocked by How Much Food Americans Waste Each%u00a0Year. Sadly, I was not shocked.

-Fall medicinal shopping list. These to make a syrup for cold and flu, and this for everything. Get it before you need it (and it%u2019s out of stock)

–Tree-Poaching Is On the Rise. What the fuckers. Also, so sad for trees and for the people.

-If telling people a little more gets them to recycle, well tell them what they want to hear! This simple tweak could drastically raise our pathetic recycling rates

–Vegans are more than what they do not eat. Hear Hear!!!!

-Did you know? Peanuts Aren’t Real Nuts (And More Essential Nut Info). Especially good to know when allergies are involved

–Is corn a fruit, a vegetable, or a grain? What were you thinking?

-IF you are going to smoke weed around people, you have to share it. No way around it unless you are an asshole. HA. How to politely smoke weed

–Why Millennials Are Suddenly So Obsessed With Houseplants. I grew up with a million house plants so thats one reason, but also I need real living things around me to feel good feels.

Pictures from the week

Not just sweater weather, which it had been all week and I am LOVING IT, but it%u2019s lamp light weather too. I forgot that I had all these fantastic lights around my house and yesterday when it was dark out at 6 (it was raining so the sky was cloudy) I got to turn on a couple lamps that haven%u2019t had any action in months. It was soooo nice and cozy. This my friends, this is the best time of year!

Camping last week was great and not so great. The campground was pretty, but our fellows campers were very rawdy and loud and there was a party at the picnic pavilion that had a shitty classic rock cover band playing. The noisy people and shitty music echoed through the park for longer then anyone should have had to deal with it. But I guess that happens, especially on a long holiday weekend. And really, besides the buttheads, we had fun. We went for a nice hike through the woods and into giant fields of wildflowers and goldenrod then spent some great time in the kayaks on a nearby lake (away from all the people). Plus after eating dinner and then packing it in for the night, we didn%u2019t get soaking wet, which we could tell by the many car doors slamming and people screaming at 1am , a good few people did. Our tent stayed nice and dry inside and we even managed to stay dry when we got out of the tent and and realized it was sitting in a giant puddle. We even managed to stayed pretty dry packing up and getting on our way home, in the rain! It%u2019s because we are good at coming I guess.

Then the rest of the week came and went in a fast blur. Mostly some same. Had lunch with Barb, cleaned apartments for new tenants,, made cards for artwork, picked up farm share, and you know, other life stuff. I have been busy in the kitchen harvesting garden food and canning or freezing it as well. Trying to stock up on as much food as I can for the winter. Then the littles slept over Friday. We watched Dumb and Dumber and I fell asleep on the couch. Woke up made waffles (I was so excited to use my waffle iron. It%u2019s been too long) and sent them on their way home to be moody tweens because that is now happening.

Oh, and I can%u2019t forget about how some little shithead smashed in the back of our car. Yup, that happened too. But that is pretty much it. I think%u2026.

Now for today. Mt Auscunty State park if all goes to plan. Should be a fun one with lots of hiking and a big high tower and stuff. I know it is gonna get mighty cold tonight so I am packing my winter long underwear and a jacket, hat, and mittens. So excited!

Links to explore on the internet.

–Doctors are now prescribing houseplants to help treat anxiety and depression. Makes a whole heck of a lot of sense to me. And why not try this simple remedy before trying a bunch of drugs?

-I wasn’t;t surprised much when I read this. Junky processed food is so bad, especially if it is all you eat. .19-Year-Old Goes Blind Due to Diet of Pringles, Bread, Fries, and Processed Meats

–Lush Botanical Forms Translated Into Abstract Embroideries%u00a0. So very pretty.

-Another good reason to ditch that pessimistic attitude and to look at he bright side of things. It doesn%u2019t hurt to try. Optimists For The Win: Finding The Bright Side Might Help You Live Longer

–Why do clowns creep us out?%u00a0Because they are creepy, that is why.

-I want, no, I need this cabin. Totally Off-the-Grid Cabin in the New Hampshire Woods

–This Apple Might Be the Most Anticipated Piece of Produce in History. I heard about this apple few years ago. I wonder if it%u2019s gonna live up tp all the hype. We shall see.

-Why don%u2019t we have one of these? The Otter: The 1950s Amphibious Caravan That Time Forgot!

–Can Bullet Journaling Save You? I am a list maker in all the ways. I a ma doodler to no end. I love pretty things and I love hand writing and have a ton of sketch books but besides the occasional list of note in a sketch book, I have never really gotten into Buju. It%u2019s to time sensitive I think, for me anyway.

–Squeeze in a Quick Nap at Work with This Under-Desk Hammock. A new way to sleep on the job. HA.

Pictures from the week.

August. Then gem of the summer. Warm days, cool nights. The knowledge that yes, it is still summery now, but soon it will be crisp, and cool, and all fall with sweaters and apples and%u2026 I am getting ahead of myself. Still summer here, and I should just enjoy it will it lasts. So that is what I will do.

This past week was busy and a little on the stressful side at times. It started with camping on Sunday which was good, maybe not the best, but no camping is bad camping, unless it is bad. It just that is was terribibly hot and there was a lot of people around and poison ivy everywhere which made me anxious because I was also getting attacked by mosquitoes so I kept thinking I was starting to get it. (I am very allergic to poison ivy). Also I woke up in the middle if the night to the mr yelling because someone was looking into our tent. I didn%u2019t see said person because I was asleep until I wasn%u2019t and I did questioned whether or not he might have dreamed it, but needless to say, I didn’t not sleep much after that. So yeah, other then that, not bad. And then we got out of the tent early, made the coffee and went on our way home. To life. We had (and still have) a lot of stuff going on, all at once because that is how it goes. But we got stuff done, and then some. And we even managed to get in a couple kayak sessions! First of the year because we are butts and also we just finally got around to getting racks for the car.(No more truck to throw them into. Sad). We also made time to look at a big chunk of land that I was sooooo expecting to love but nope, wasn%u2019t for us. We test drove a newer van that was awesome, but again,wasn;t for us. We picked up farm share together and ate ten thousand tomatoes, and are now officially 100% filed and finished our taxes. Checks were wrote, I might have cried a little, but done they are.

So yeah, the week went, we did, I am tired, the mr is really tired, and we are ready to get out of here for the night. Our camping stuff is packed and ready to go. Now where are we going is the question%u2026..Somewhere without night creepers would be nice.

Links from the internet for you to take or leave.

-Plastics Or People? At Least 1 Of Them Has To Change To Clean Up Our Mess. A beach of flip flops. How depressing. People, let%u2019s all just stop buying plastic!

-I don%u2019t know what the heck is wrong with people but curly parsley is the shit! It%u2019s delicious and I can eat handfuls of it. For real. How Did Curly Parsley Get So Uncool?

-Reading this made me sad and angry. Greenland Is Melting Away Before Our Eyes

–This Must Be What It%u2019s Like to Live Inside a Rainbow. I can appreciate it and I would love to say there but I don%u2019t think I could actually live with that much color. Sensory overload!

-Now these rooms. I could live in. Cool Pics Show Hotel Rooms of the U.S in the 1950s and ’60s

-This reminded me so much of my sister Erin. She would do something like this (or already has) Three Cats in Japan Have a Closet Full of Custom-Made Hats Felted From Their Shedded Fur

–This Remote Corner Of Nevada Is One Of The Darkest Places In The World. I want to go. I will go. And I bet everyone else wants to to, so lets all not be assholes and trash the place like happens when cool places are discovered.

-I am a slut for bedding. Just pictures of pretty textiles make me happy. BOHO BEDDING.

–At Burger King, Your Meat-Free Burger Might Come With a Coating of Real Meat Juice. This is another reason why I don%u2019t ever go out to eat. And this 1 In 4 Food Delivery Drivers Admit To Eating Your Food. I trust no one!

–Japanese Way of Making Iced Coffee. Do you drink Iced coffee? I love it but rarely drink it because I have no will power when it comes to coffee and will basically chug it and then it is gone and I am sad. Hot coffee slows me down, if only a little bit.

And pictures from the week.

Already? That week just blew on by. Probably because of the midweek holiday and that always makes time move in weird ways.

This week felt like a lot went on. Some of the same old, same old, but there was a lot of activities thrown in. We went on a bike ride picnic one day, another day we had lunch at the co-oop with my mom. Then on the third of July a lot of places do fireworks and so, after the mr saying we had to do something this year, we decided to go to the fireworks in Montpelier. Whoa did that kick my butt. Staying out and awake past dark was no way an easy feat. But well worth it. Sure the fireworks were ,well, they were what they were (I don%u2019t really care for fireworks) but the lead up was amazing. On our way to the town we stopped on the side of the road at a giant old graveyard. We were so early that we decided it would be something cool to do while it got dark out. Well this graveyard was on a massive hill and when we got to the top, we had the most amazing view of the valley and where the fireworks were going to go off so, duh, we stayed and walked around. And then it happened. Dusk came, it started to get dark, and all of a sudden. Fireflies. Everywhere. It was magical. And then the fireworks went off and we couldn%u2019t get home fast enough. I was dead ass tired.

The next day, I was exhausted, but oh well. The littles came over for the afternoon and we played the day away in the sprinkler and ran around with water guns. Barb and Paul came over too, ate grilled veggies dogs, mac and cheese, chopped cabbage, and popsicles. We lit the sparklers, walked the block, and then off they all went to do more fire stuff and I went to bed super early. I was still trying to recover from being out so late the night before.

The rest of the week was doing little things around the house, going to the studio, running errands. Being hot.

Then yesterday. A very productive day even with the nasty humid. Grocery shopping, the dump, rainbows, cleaning. I even did a good hour of weeding in the garden even though I was sweating through my soul. Gosh it really was gross. And then I went for a little walk and got caught in a crazy downpour of rain. And I wasn%u2019t made about it. Not one bit.

And it is Sunday again. Today is unplanned for the most part. I%u2019ll bike to gym and thats all I got so far. After yesterday, doing anything outside will be fantastic so I am hoping that the mr wants to go for a hike or something. I know he said there was work he needed to do but come on, mid 70%u2019s and no humidity%u2026. I%u2019ll be dragging his ass somewhere.

Internet links from me to you.

-Living in Vermont, we are so lucky to not have to deal with earth quakes. The science behind California%u2019s two big earthquakes

-It%u2019s just about tomato season so you should know this. How to Store Tomatoes So They Stay Plump & Fresh for a Very Long%u00a0Time. And know this too. How to Pick the Right Type of Lettuce for Way Better%u00a0Salads

–After 6-Year Battle, Florida Couple Wins The Right To Plant Veggies In Front Yard. How crazy is it that they were not allowed to plant veggies in THEIR YARD because they were unsightly%u2026 What the F!@K is wrong with people? !

–The Science Of Smiles, Real And Fake. Don%u2019t tell me to smile. I will bite you.

-I think I need a pool. This COWBOY POOL DIY.

–This Skinny House That%u2019s Just 10 Feet Wide Is for Sale in New York. I kinda really want it.

-I alway love the backs of embroidery. These rugs are awesome. Raw-Edges Flips Traditional Embroidery on Its Head with Backstitch Rugs

–The Joy of Not Wearing a Bra. First thing I do when I come home (sometimes even in the car on the way home) is to take my bra OFF! But really, I avoid bra wearing at all cost.

-I want these boots. Grund%u00e9ns Deck-Boss Ankle Boots

-I really wanted to be a water witch when I was growing up. Still kind of do. The Magic of Dowsing Keeps Holding On

Pictures from the week.

It is June. Already. That was fast.

The week started off great. We spent Sunday in Belvedere with family. The weather was perfect. There were barely any life sucking mosquitoes. Not to sunny, no rain. We just hung out, ate food, walked to the water falls, and basked in the glories of the world. Not to mention Judah invented a watch cookie, Shannon read my telepathically read my mind and picked me up the heart shaped baking tins that I was thinking about at a garage sale, and Sophia. She ate all my broccoli. All the littles played without fighting. All the adults talked without fighting. It was really nice.

And then we came home and by Monday afternoon, the shit starting to hit the fan. First off, it was the week before the June first rental turnovers. Always a hectic week. Always a lot of running around. It has been especially crazy for the mr this year because he was dealing with not only our tenant turn over, but a bunch of other apartments for other landlords. Painting, getting rid of garbage, fixing broken things. That in itself was not the issue. The issue was Monday afternoon, after the mr had been working all day, pulled into one of our driveways with the car to grab some paint, got back into the car, and the key wouldn’t turn. And the wheel wouldn’t turn. The car was stuck. Our newish (3 1/2 year old) car. The mr spent more then an hour trying to turn the key. I sent more then an hour on the internet trying to figure out what the heck was wrong. In the end, the car was just left for the night, the mr hitched a ride, and we ended up getting the car towed to the garage. (Note that this is the second tow in within a week.) After getting off the phone with the mechanic the next day, we were told it was going to be a few days before they can even look at it because they were so busy. We were feeling pretty screwed. Luckily for us, my mom is awesome and lent us her truck which if she didn’t , well we would be stuck with the rental car that I rented one afternoon, drove home, had a massive anxiety attack about crashing (we are having bad car juju right now), turned around and returned. I just had a bad feeling about it. So yeah, I rented a car, for about an hour. They laughed at me. I laughed at me too. Then cried a little. HAHA.

By Thursday the shop was able to look at the car. After the mechanic took a look at the car, he told us the master cylinder was stripped and needed to be replace. Or better yet needs to be. Almost a week later. The car is still there. They had to order the part and it won%u2019t be in until Tuesday. Yup. Just a week ago we were sitting pretty with a car and a sweet ass van and now, no cars. Oh, and the lawn mowers stopped working mid mowing. We think its the gas line or something.

Anyway. The week, hectic but not all bad. I found a bike on craigslist that I am going to fix up and call my new bike for a while (I am done bike shopping for the time being). Barb came over for a lunch and a walk one day. I made rainbows and popsicles another afternoon. Working at the studio was calm. That was nice. And the weather. I can%u2019t complain about that at the least bit.

Then yesterday. June first. Tenant moving day. It was cray cray. New tenants moving in and out usually isn%u2019t a big deal because most of the time our tenants are great and leave without issue. But yesterday the mr stopped over to check on all the apartments and found one in pretty awful condition. Long story short, we spent the day scrubbing filth and paint and hair (so fucking gross) off every surface then repainting the apartment while the new tenants were moving in. We did manage to have a little lunch picnic in th park with Miley and I took her on her first ever bike ride across town. That was good, but then it was back to the crazy apartment. Then we came home, ate dinner, cleaned our house, then passed the f out.

Today is going to be good. Why? I don%u2019t know yet, but we need it to be. I am not looking for anything spectacular, maybe just to find a few new good books at the library. Maybe go the day without getting 100 mosquito bites. Or maybe even just be able to take a nap. Just a mellow day. Wish us luck.

Stuff I looked at and read about on the internet this week.

–There Is Too Much Stuff. I couldn’t agree more and I hate it. Too much stuff makes me so anxious. And maybe a little angry. The piles of shit just keep getting bigger. AAGGHHH!!!!

-As a person who makes a lot of mugs with handles, this is very important. I have kept myself up all night on many occasions just thinking about mug handles. Shape, feel, visual ascetics. So much goes into a well made mug handle. But it is worth it and when you have a good one, you know.. Let%u2019s Talk About Mug Handles

–Why You Should Use a Wooden Spoon to Taste Your Food. What about a wooden fork, would that work too?

-Bad making bad worse. How pesticides can actually increase mosquito numbers

-Simple and clean%u2026 My kinda place. A HOLIDAY HOME IN PORTUGAL.

–Would you leave your life behind for a house you saw on Instagram? These people did. I love the instagram account CHEAP OLD HOUSE. And yes, I have definitely imagined buying half of them because some of them really are amazing. Maybe one of these day. Drafty windows and crumbling foundations don%u2019t scare me.

–Your Walls Need This Whimsical Magnetic Wallpaper. I don%u2019t need it, but oh boy would it be cool.

-If Ikea is doing it, then it%u2019s for real. Everyone is going vegan. HAHAHAHA. Ikea%u2019s Meatballs Will Officially Go Vegan This Fall

-As avid outdoors people, we really make evey effort to leave the outdoors exactly (if not better) as we found it. How to leave the great outdoors exactly how you found it. How pissed would you be if someone cam into your place and trashed it and moved things and picked at you?

-I eat beets eveyr single day and my pee has never turned pink but I know everyone I feed beets to pees pink. Hum? Why Do Beets Make Your Pee Turn Pink?

And pictures from the week

It%u2019s been 14 days since my last farm share pick up with 7 more days to go. (The farmers take a long break at the end of the year, which they all deserve but makes me sad. Or more like hungry.) It is a pretty long stretch for me to have to go without getting me some farm fresh goods. I have been making due, rationing out my roots (the greens were gone within days) and supplementing with lots and lots of frozen zucchini, Swiss chard, and broccoli, so it hasn%u2019t been bad. But now I am worried because with al the supplementing, the chest freezer is looking a little more on the empty side then I would like. And it%u2019s only January. I guess that is what happens when you eat your weight in vegetables everyday. %ud83e%udd37%u200d%u2640%ufe0f

Anyway, I am pretty much out of roots. The turnips were the last of what I had left besides the lone beet that I found stuffed in with the apples. And because they were the last roots and knowing I am not going to have any roots until next week, I wanted to do something a little special with them. That is why I hassledbacked them, which basically means I sliced them up without cutting completely through so they are cut but still stuck together. Does that make since? If not, just look at the pictures.

These turnips, oh these turnips. First off, roasted turnips are amazingly delicious and if you have never roasted one, well you need to get on it and do so. Secondly, the turnips I used are gIlfeather, which if you did not already know, are the Vermont state vegetable. But don%u2019t worry, if you can%u2019t find the gilfeather, regular old purple top turnips work and taste just as fantastic because all roasted turnips are so fantatic. When roasted I might describe them as the cooler, hipper, cousin of the baked potato. Add the avocado cream and seeds, which are the cooler friends of the cooler cousin, and you got yourself a cool dude party! Or basically just a way tastier baked potato situation with fixing.

Now don%u2019t you want a tasty cool hassledback turnip? And yes, I keep wanting to call them David hasselbacks turnips too. Because they are so cool. Am I right? Haha!

To the turnips!

The stuff. Turnip. Either a couple smaller ones or a giant one, up to you. Also need an avocado, a little red wine vinegar and water, salt and pepper, garlic powder, olive oil, and some toasted seeds (if you want).

If using a giant turnip, cut in half. If using small ones, you can cut those in half too or leave them whole. Up to you.

Now to hasselback. Using two guides that are the same thickness (chopsticks or chip clips.. whatever you have lying around that you don%u2019t mind nicking with a knife) slice into the turnip about ever 1/4 inch, right down to the guide, but not all the way through.

Lightly oil a skillet or baking sheet and also rub a little oil all over the turnips and lay them hasselbacked side up. Sprinkle with salt, pepper, and a pinch of garlic powder. Then into a hot ass oven they go.

While the turnips are roasting , make up the avocado cream. Basic, just scoop avocado into bowl (if you have a stick blender) or blender, add in a pinch of salt, the water and vinegar, and blend until smooth.

And back to the turnips. Baked for a little longer then an hour and flipped once, now they are all roasted and crispy and all sorts of ready.

A freshly roasted hasseldbacked turnip smothered in avocado cream and sprinkle with toasted seeds.. Good things here friends. Good things.

-C

serves 2-4

• 1 large or 2 small turnips

• salt and pepper

• olive oil

• pinch or garlic powder

• an avocado

• 1 tablespoon red wine vinegar

• 1 tablespoon water

• handful of toasted mixed seeds (I used pumpkin and sunflower seeds)

Preheat oven to 450

Grab turnip(s) and wash thoughtful. If you buy the turnip from the store and it has a wax coating, peel the outer skin, otherwise, you don%u2019t have to. Now to haseslback. Cut the large turnip in half or if using to small ones, you can just leave it whole. Take two, either chopsticks or something that is about 1/4 – 1/2 inch thick, and place on either side of turnip to use as a cutting guid. Slice the turnip about ever 1/4 inch , right down to the guide, but not all the way through. After cutting, place on a lightly oiled skillet or baking sheet and drizzle a little oil in our hand and rub all over. Sprinkle with salt, pepper, and a pinch or garlic powder. Place the turnips in hot oven. Roasts for about an hour, or until the slices of the turnip start to brown and come apart. Also, if you want a little more crispy edge, half way through, drizzle on a little more oil. You can also flip (which I did) the turnip cut side down to finish roasting.

While turnips are roasting, make avocado puree. Scoop avocado into bowl or blender. Add in the water, vinegar, and a pinch or salt. Blend in blender or with stick blender until smooth. If to thick, drizzle in a little more water until desired consistency.

Once cooked and all crispy like, remove turnips from oven, place on a plate and slather on the avocado cream. Sprinkle on toasted seeds and eat to your face hole.

I don%u2019t think I can ever eat potatoes any other way ever again.

It started with me, doing my weekly pantry cleaning, you know, when I wipe down ever surface, count all the beans and lentils in the jars to make sure I am not running low, and inspect every squash for soft spots. I was just going about my thing when I looked over at my waffle iron. Poor, sad, underused. And it hit me. When was the last time I waffled anything? I remember how excited I was when I found it a few years back at a thrift store. Such a cutie little iron. When I brought it home, I used it a bunch of times for maybe a week or two. And then it was put away and I think I have busted it out like 3 times in the past 2 years. So not cool.

I also noticed I had a shit load of potatoes left from thanksgiving.

And there I had it, a reason to use the waffle iron and a way to use up the potatoes. And now, now I am a potato on the waffle iron addict, which is weird because I am not a overly potatoy person in general. But now with this new waffled hash brown thing, well I might just be eating potatoes all day, every day. (At least until I get sick of them or I run out of potatoes.) They come out soft and fluffy inside, super crispy in ever little nook and cranny, outside. Evenly, perfectly cooked. It%u2019s hard to explain, but they are just, ugh, so good, especially dipped in mustard for a fantastic hash brown snack. (Yes mustard, no not ketchup. Let me do me, you do you.) Or smothered in refried black beans topped with salsa and avocado (that was the dinner version). These hash browns. Just make some and you will see.

And no matter what happens with my hash brown phase, I will be damned if I ever let the waffle iron go so long without use. It deserves better then that.

To the best hash browns EVER!

The stuff. Potatoes, salt and pepper, and a little oil.

Shred potatoes. Simple, easy.

Place the shredded potatoes into a clean dish towel (avoid paper towels because paper towels are the devil) and squeeze as much of the liquid out as you can.

Dump the squeezed out shredded taters back into the bowl and sprinkle with salt and pepper and mix it around.

Oil your hot iron and pile on the potatoes. Then close it and press it down. It%u2019s a bit dependent on your iron how long they will need to cook fully, mine took about 9 minutes on high. But maybe just stand close by and check yours after 7ish minutes but expect maybe 10 or so.

Deep golden brown and crispy all over.

I mean, really look. Every surface browned and crispy. It is freaking perfection!

And then like any good waffled food, you plate it, and eat it. Me, with horseradish mustard and a big stupid smile.

Thank you waffle iron. You done good.

-C

makes 2-3 servings

• 2-3 small to medium sized starchy potatoes (Russet or Yukon Gold)

• couple teaspoons olive oil

• teaspoon each of salt and pepper

Preheat your waffle iron to high

Shred potatoes on a box grater. Once shredded, gather in a clean kitchen towel and squeeze as much of the liquid as you can from the potatoes. Place potatoes back into bowl and add in about a teaspoon of each salt and pepper and mix around.

Open iron and brush with oil. Place shredded potatoes on the iron, kind of pack together, and close. If it locks, lock it shut, if it doesn%u2019t push it down. And let cook, for about 10 minutes, checking after 7ish (you iron might have more power the mine does). Once the potatoes are a deep golden crispy brown, remove from iron.

Then eat. Any way you want. Plain, with mustard or ketchup. Next to some scramble something or another. Piled high with some black beans and salsa. Whatever. Just eat them and be happy for the waffle iron.

I eat so much hummus. Everyday, all day. Homemade, store bought. If there is hummus, I will be consuming it. But the thing is, I usually don%u2019t eat more then a little at a time. (A little being like 1/2 a cup). And sure, sometimes that is just fine and enough, but other times, what I really want to do is garb a spoon and a bag of carrots and eat it all. And then I do.

But there is that little voice in the back of my head telling me that if someone where to catch me eating mounds of hummus, they would liken my eating behavior to that of someone eating a jar of mustard (Not going to lie, it happens sometimes) or of a bottle of ketchup (but I don%u2019t eat ketchup) and that have a problem and shouldn%u2019t being eating it like that. Because hummus, for some reason, has been put into the condiment category. It%u2019s treated like a dip or a spread and that is fine and dandy to eat it as such, but hummus is so much more. It can, and should be treated more like a main component to a dish. So let us step outside of that box and eat it how we really want to eat it.

Hummus by the bowlful. I know right! It just makes so much sense to me. And now to you too. We need to stop stopping ourselves from just a scoop or two because really, that is just not enough. Nope, this is for real. A bowl, full of hummus, topped with roasted veggies because that is just more deliciousness. And we get to eat it all.

Life can be pretty great sometime, you know. HA

Now to the bowl of hummus!

The stuff. We got chickpeas, tahini, a lemon, red wine vinegar, garlic, salt and pepper. And Veggies. Brussel Sprouts, broccoli, onion, Swiss chard, and kale.

Chop up the broccoli, the onion and half or quarter the Brussel sprouts. And separately, chop up the kale and chard.

Toss the chopped Brussels, broccoli and onion into a baking sheet or oven safe skillet and season with salt and pepper. IF you want to toss in a little oil, go for it. Then pop the veggies into a hot oven to roast away.

Once the veggies are just about done to your liking, grab the chopped kale and chard and off to the veggies. Toss and roast for a few more minutes.

Hummus. Chickpeas with liquid, garlic, tahini, juice of lemon, and blend. Creamy smooth and delicious.

Dump that hummus into bowls.

And top with roasted veggies.

Would you look at that. Now all you need to to is dig in. Serve with extra lemon and black pepper. Grab your utensil of choice and eat.

-C

makes 2 servings if eating as a meal

• 3 cups cooked chickpeas in liquid

• A lemon

• 1 tablespoon red wine vinegar

• 2-3 cloves garlic

• 1/4 cup tahini

• salt and pepper

• 10 or so Brussel sprouts

• A small head of broccoli

• A small onion

• 5-6 kale and or Swiss chard leaves

Note. Use whatever veggies you want. Fresh or already prepared. All and any leftovers would be great.

Preheat oven to 450.

Cut Brussel sprouts in half, chop the onion into small pieces, and cut up the broccoli and toss onto a baking sheet or an oven safe skillet. Sprinkle with a little salt and pepper and stick into the oven to roast for about 20 ish minutes or until nice and roasted. Feel free to toss the veggies in a little oil if you want. Chop up the kale and chard into smaller pieces. Once veggies are just a few minutes from being cooked to you liking, remove from oven, and toss in the greens. Cook for another 5 or so minutes until those are nice and wilted. Remove veggies from oven.

While veggies are roasting, make hummus. Place chick peas with liquid, the juice of the lemon, vinegar, garlic, and tahini into a food processor. Blend until smooth and creamy. Taste and season with salt and pepper to your liking. Dump into a bowls.

And when you have hummus make and veggies roasted, its time to compile. Dump the hummus into 2 bowls. Dump half of the roasted veggies into each bowl.. Squeeze more lemon juice onto both then grab a fork.

Eat. And yes, lick bowl clean. No shame.

Let us talk about how winter squash is like one of the best foods ever. Seriously. Hardy, creamy, rich, and full of the nutty, sweet flavors of all the good things. How anyone says they don%u2019t like winter squash is beyond me. I sometimes even feel like I put myself in danger of exploding when I am around enough cooked squash. I can eat and eat it until it%u2019s gone, which is fine if it%u2019s a serving or two, but when you roast up a 10 pound butternut, well, that is when the danger is real. I am getting better at holding back, but man, sometimes I just can’t (or don%u2019t want to?) help myself. ( You might also wonder why I cook 10 pounds of squash at a time. It%u2019s because I will eat it all in a few days and I might as well cook a bunch at once, for efficiency sake.)

Now the delicata squah. If you haven%u2019t had it before, stop what you are doing and go get one. You need to try it because it is amazing. Sweet, nutty, creamy. So good! And another good thing is that they are not giant, so you can buy one and eat the whole thing and not worry about overeating until you can%u2019t move, unless that is the goal. In that case, just buy a bunch. HA.

Anyway, it%u2019s getting to that time of year where salad is still great, it is just great warm. And with winter squash. Don%u2019t you agree? So we cook up the squash, grab the kale and make one heck of a salad to eat all to your face. Because that is what will happen. You will make it , taste it, and not want to share it. It is too good to share. (Yes salads can be too good to share, so if you are planning on feeding others, plan accordingly)

To the salad!

The stuff. Kale, a delicata squash, red onion, some balsamic vinegar, a touch of maple, spicy brown mustard, a handful of toasted seeds, and salt and pepper.

Start with the squash. Cut it in half and scoop seeds from booth sides (these seeds are great roasted). After deseeded, cut both pieces into 1/4-1/2 inch thick rounds. And NO!!!!, do not peel the skin.

Grab the onion and cut into 1/4 inch rounds too.

Place the squash on a very lightly oiled baking sheet so the pieces are not overlapping each other. Then toss on the onion which is fine if it overlaps. Sprinkle with a pinch of salt and lots of cracked pepper and pop into a hot oven.

In the meantime, mix the dressing situation together. Mustard, maple, and balsamic in a jar, mix and done.

Chop the kale too. Into mouth sized pieces.

Once squash is cooked all nice and tender, remove pan from oven. Take all the kale and toss on top then take the dressing and drizzle it all over the kale. Pop the pan back into the oven for a minutes or two, just until the kale starts to ever so slightly wilt.

Pull the pan back out and give it a good toss.

Dump it all into a big bowl, toss in the toasted seeds, and call it. Now grab a fork and start eating.

-C

Can be a main dish for 1 or a side for a few

• 1 delicata squash

• 1 bunch of kale (around 3/4 pound)

• 1 smallish red onion

• 3 tablespoons balsamic vinegar

• 1 -2 teaspoons maple syrup (more for a slightly sweeter, maple-y flavor)

• 2 tablespoons brown or dijon mustard

• 1/4 cup toasted seeds of choice (I used pumpkin and sunflower)

Preheat oven to 400

Cut delicata squash in half and scoop out all the seeds (you can save seeds to toast up later if you want), then slice the squash into 1/4 – 1/2 inch thick rounds. Grab onion and cut into thin slices. Take onion and squash and place them onto a very lightly oiled baking sheet and sprinkle with salt and pepper. Don%u2019t let the squash overlap, but it is fine for the onion to overlap the squash and itself. Pop the pan into the oven and bake until the squash starts to brown and is fork tender, which should take about 10-15 minutes.

In the meantime, chop kale into small mouth sized pieces and set aside. And mix the balsamic, mustard, and maple together to create the dressing.

Once the squash and onions are cooked, toss the kale onto the pan and drizzle the whole thing with the balsamic mixture. Toss it all around and pop pan back into oven for another minute or two, just to let kale get a touch wilted.

Remove pan from oven, dump everything from pan onto a plate, and toss in the toasted seeds.

Grab a fork. Eat.

Every now and then I make something for me. All for me. This is one of those dishes that was not destined to be shared with anyone. That I had no one else in mind to eat besides me. No worring about what anyone else with think. Just a simple little dish that I was craving and wanting.

So I made it and man, was it so freaking satisfying. Cooking for oneself is very much a gratifying experience.

Celeriac, or also know as celery root. Have you ever had it? If not, well duder, you need to. It is in my top 3 favorite vegetables and that is saying a lot. So anyway, celeriac, has a slight celery taste, but also kind of earthy and nutty. It pairs well with anything that a potato might, but also is amazing on it%u2019s own. Roasted, steamed, raw. Just really fantastic. And it is in season so get on it and go find yourself some.

And lentils. In my top 3 favorite foods. Made them crispy because pureed celeriac and crispy lentils just sounded right and I love me crispy things. Again, I was making this dish fo me so crispy was happening.

Together, the creamy, delicious pureed celeriac covered with a bunch of spiced, crispy lentil%u2026.Amazing. Eating it, I couldn%u2019t have been happier. I did myself one good with this one.

I might even have to make it to share someday.

Now to the celeriac and lentils!

The stuff. A bulb of celeriac, some cooked lentils, salt and pepper, chili powder, garlic powder. mustard powder, and oil. (oil is optional)

The celeriac. Ok, so most people peel it. I actually get weird looks from people when I tell them I don’t , but let me do me, you know. So anyway. Peel it if you want, or not, just cut it up into chunks.

Place cut up celeriac into a pot and cover with water. Place on stove on medium heat and cook until fork tender.

Lentils meet spices and get mix all together. Add a pinch of salt and lots of cracked pepper too.

Spread now spiced lentils onto a baking sheet, pop into oven, and bake until crispy. Easy peasy.

And to puree the celeriac. Strain any extra water into a cup. Season with a pinch of salt and pepper and grab the hand blender (or regular blender) and blend it, adding back in some of the strained water as needed, to get to a consistency that you like. Me, I liked it pretty smooth, but also with a little chunk. Heck, you could leave it really chunky or go all out completely smooth. Up to you. Also if you want a creamier texture, add in a teaspoon or so of the olive oil. That is a taste preference. I didn’t add oil this time, but I have before. It%u2019s good both ways.

And there you have it. Add the celeriac puree to a bowl, top with crispy lentils, and garnish with something green if you want.

Then eat it.

Not going to lie. After this picture was taken, I busted out the spicy mustard and covered everything with it. And it was amazing.

-C

serves 1 as a meal, or a few as a side dish

• 1 1/2 cups cooked green lentils

• 1 large celeriac bulb (soft ball sized)

• 1 teaspoon chili power

• 1/2 teaspoon ground mustard powder

• 1/2 teaspoon garlic powder

• salt and pepper

• olive oil (optional)

Grab celeriac and peel if you want, or just give it a really good wash. Cut into chunks and place into pot. Add enough water to just cover the celeriac and place on medium heat on the stove. Cook until fork tender.

In the mean time, mix all the spices and a good pinch of salt and lots of pepper together with the lentils. Dump them and spread them out onto a lightly oiled baking sheet. Place in oven and turn to 400 degrees (you can start cooking the lentils while the oven is preheating). Bake for about 20 minutes or until lentils are crispy.

Once the celeriac is tender, strain water into a cup and either with a hand blender or a regular blender, blend until smooth, adding in some of the poured off water as needed. You can puree as smoothly as you like or leave a few chunks.. Also, you might want to add in a teaspoon or so of olive oil for a slightly richer and creamier taste. Season to taste with salt and pepper.

Ehen the lentils are done, take them from oven. Place large amount (or all) of the celeriac puree to a bowl, cover with some (or all) of the crispy lentils and that is that. Eat away.

Serving suggestion%u2026. Mustard. Any kind. So good.

Spit peas are one of my go to%u2019s when camping. Besides taking up no room at all to pack, they are also super easy to make. Plus they only take about an hour to cook, which is the perfect amount of time to prepare the rest of the food for a meal and sit and chill out before eating. Not to mention that they are damn freaking tasty, especially after a day frolicking through woods and paddling on water. I mean, who doesn%u2019t like split peas? (If you say you don%u2019t, you probably should try again because I bet you would like these)

Constnaly thinking of our next hiking, kayaking, and camping adventure has got me with split peas on the mind. Especially now that the nights are getting a little cooler. Knowing that I am gonna have a hearty, protein pack and filling meal after a day of activity is just the greatest.

And collard greens. A green that gets overlooked a lot. No super popular, well, not around these parts, which is crazy because they are SO good! They have a more pronounced flavor (in a good way) then most greens. More pungent and earthy, and slitghy salty, if that makes sense. And hold up better then any green when cooked making them perfect to toss into pots with things like spit peas . Plus they travel well. I can bring a bunch camping with me and not worry that if I leave them out for to long they will turn into slimy green mush. If it is really hot, sure they might wilt up a bit, but stick the stems in a little water, they will last all day fine. And that is all you need them to do.

So yeah, this dish is perfect for camping, but also perfect for not camping and just making at home too. Again, super easy, fast and is just a great tasting dish.

Split peas and collard greens. Topped off with mustardy cabbage slaw. Can%u2019t wait to make this again this weekend!

To the spit pas and collard greens!

The stuff. A bunch of collard greens, some split peas, an onion, a couple carrots, some cabbage, stone ground mustard, spices which include garlic, ginger, dill, thyme, and ground mustard. And salt and pepper. And you are gonna need water too.

Start by removing the stems from the leaves of the collards. Then small dice up the carrots, the onion and the stems. Grab the collard leaves, roll them up together, then slice then into thin ribbons.

All that stuff you just cut up now gets tossed into big pot, along with all the spices.

Add in the dried peas and water. Lots and lots of water. Bring pot to boil, then reduce heat to low and loosely cover pot. Cook foe 45-50 minutes or so.

While the peas and greens are cooking, shred up some cabbage.

Add a good dollop or two of some good stone ground or Dijon mustard and mix.

Cooked until the split peas are tender and starting to fall apart. Taste and season with salt and pepper.

And then you eat. A big bowl full of the slpit peas and greens, topped with some mustardy cabbage slaw.

This is good food. Really freaking good.

-C

serves 4-6 folks

• 2 cups dried split peas

• 8-9 cups water

• 1 large onion

• 2 carrots

• 1 bunch collard greens (about 6-7large leaves)

• 1 teaspoon garlic powder

• 1 teaspoon ginger powder

• 1 tablespoon dill

• 1 tablespoon thyme

• 1 teaspoon ground mustard

• salt and pepper

• 2-3 tabespppms Dijon or stone ground mustard

• 1/2 head of cabbage (red and or green)

Start by removing the stems from the collards. Grab the carrots and onion and dice them up small, along with the stems. Then take the leaves of the greens and stack and roll them up together. Slice the roll into thin ribbons. Place all of it, carrots onions stems, and greens, into large pot, along with all the spices, (don%u2019t add any salt until the end) and stick o the stove. Add in the split peas and 8 cups of water. Bring pot to a boil, then reduce to low and place a loose lid on pot. Let cook for 45 minutes to an hour, or until the spit peas are tender and just about to fall apart. If you think you might need to add more water to cook the peas through, then add another cup.

Once cooked, season with salt pepper to taste.

For the cabbage slaw,which you can make right after your start the peas, just shred up cabbage and mix it together with the mustard and set aside.

And once the split peas and collard greens are all cooked, scoop into bowls, top with some of the cabbage slaw, and eat to your face.

Have I told you how amazing my farmshare is? I am sure I have, but if I haven%u2019t lately, well let me just tell you, it is. All summer long we (the members) get to pick a bunch of fresh herbs every week. Basil, scallions, dill, parsely, and cilantro. Planted every few weeks to keep us in the herbs all summer long. And every few weeks there is a herb free for all. Pick unlimited amounts of whatever herb is plentiful. Last week it was unlimited parsley. Yeah there was unlimited basil and that was nice too, but the parsley, the underrated, overlooked herb. That was what I wanted and I picked the shit out of it.

Parsley. No I is not just a green sprig that garnishes your plate at a restaurant. It is a great spicy, fresh, clean tasting herb that plays so well with everything. I really think parsley can, and should, make it%u2019s way into almost any dish. It adds a touch more brightness to any spice blend. And there is just something about munching on some fresh parsley, it just works for me. Parsley is good friends. No. Parsley is great.

So now we match said parsley with another bright herb, mint, and blend it up into a pesto. Magic on the tongue. And a no brainer for pesto is pasta, although this pesto would make a great spread or smothered on grilled veggies or scooped into soup.

A summery pesto pasta salad dish situation. Perfect for all the times that you are hungry and need food.

To the pesto pasta salad!

The stuff. Parsley. mint, a few scallions, toasted almonds, garlic, a lemon, nutritional yeast, salt and pepper, and olive oil. Also pasta, a cucumber, and a big handful of cherry tomatoes.

First for pesto. Start by pulsing the almonds in a food processor until they become a nice crumb. Remove about 1/4 cup and set aside.

Grab the herbs and scallions and remove any really wooden stems (keep the more tender ones) and rip the herbs into smaller pieces.

All the parsley, mint, and scallions now go into food processor with almonds, along with the garlic, nutritional yeast, the juice of the lemon, and a pinch of salt and some crack pepper. Pulse the food processor and stream in the olive oil until everything comes together. You might need to stop and scrape the sides a few times.

Now you need pasta. Cook it to the directions on the package you got it from. Cook it all the way through then when you strain it, rinse it with a little cool water.

Chop up the cucumber into small chunks and half or quarter the cherry tomatoes.

And to put it all together. Pasta goes in a bowl. Add in the pesto. If the pesto seems a little on the thick side and not easily mixes, add in a little warm water to thin it out a bit.

Add the cucumber and tomatoes.

Mix some more, sprinkle on lots of the crumbled almonds you set aside, maybe a few more springs of parsley and a few more leaves of mint for good measure and call it done.

Be ready to eat cause this salad is ready to be eaten.

-C

Makes a pound of pasta

• 2 cups packed parsley (Curly or flat. I used curly)

• 1 cup packed mint

• a few scallions if you have them

• 3/4 cup roasted almonds

• 3 cloves garlic

• a lemon

• 1/4 cup nutritional yeast

• 1/2- 3/4 cup olive oil

• salt and pepper

• 1 pound bow tie pasta

• Big handful cherry tomatoes

• a tender skinned cucumber

Note. This recipe makes a big batch of pesto and big pasta salad. You can totally make the all the pesto and only use half and only boil half of the pasta. Just stored left over pesto in a jar in the fridge for about week or so or stick it in the freezer for a few months. And you can use it for all sorts of great things like sandwiches, salads, as a dip%u2026 whatever you want.

To make the pesto. Place almonds in food processor and pulse until crumbly then remove about a 1/4 cup and set aside. Add in the garlic and pulse a few times. Then grab the parsley, mint, and scallions. Remove any tough stems and rip the herbs into smaller pieces. Add them to food processor along with the nutritional yeast, the juice of the lemon, and a good pinch or two of salt and lots of pepper. Pulse while slowly adding in the olive oil. Stop, scrap sides, then pulse until smooth. Taste and add more salt if needed.

Half or quarter cherry tomatoes and cut cucumber into small chunks

Cook the pasta. Big pot of boil water with a pinch pf salt. Cook until fully cooked, then drain. Give it a quick rinse of cool water. Dump the pasta into a big bowl.

To make the pasta salad. Scoop pesto into bowl with the pasta and mix it until all the pasta is evenly coated. If pesto is really thick, just add a little warm water to thin it out. Add in the cut up tomatoes and cucumber, mix, then top with the reserves ground up almonds and a handful more of chopped fresh mint and parsley.

Eat.

Left overs should be stored in fridge for a a few days. Left over pesto a week or so and or in the freezer for a few months.

Summertime is in full swing. Hot ass days, garden fresh veggies, zucchinis as big as whales, and did I mention that hot ass heat? If you have been around here before, you know how well I handle the heat. (NOT WELL AT ALL!)

I think we are all hot these days. But really, lets just focus on the good things, like fresh summa veggies!

This sandwich is all about summertime and not having to turn on a single flame or heat source and takes all of 5 minutes to make. Zucchini because it is everywhere, beans for more substance and they are delicious, all mixed up in a creamy bean and tahini sauce. Super fast, fresh and oh so delicious. I made a big batch for sandwiches but also I was just eating it with a fork. It%u2019s a tasty one that will be on the summer rotation for sure for the next few months, or until the zucchini runs out and I dare to turn the oven on again. (Ok, I am being a whine ass. It%u2019s not THAT bad and I did turn the oven on, early morning, to bake bread. So yeah.) But for real. This is a great, super fast, throw together, fresh, light but filling, sandwich situation for any and all of your summertime eating needs. What more do we need? The mr said all he needed with the sandwich were chips. Chips and a nice cold drink.

Done sir. Done.

Now to the sandwich!

The stuff. White beans, a zucchini, and a fresh spring onion. Also some tahini, a lemon, a few cloves of garlic, a little vinegar and water, and salt and pepper. And to serve as a sandwich you need bread. lettuce, and tomato. Well you only need the bread, but you get what I am saying.

Fist off. Half the white beans go into blender or jar with the tahini, the juice of the lemon, garlic, vinegar and a splash of water. Blended unit nice and creamy smooth. And yes, it is basically hummus but whatever.

Julienne the zucchini and chop up the onion.

Note. You don%u2019t have a mandolin or done%u2019t want to julienne with a knife, well just chop the zucchini into small little chunks.

Bean, onion, and zucchini in a bowl. Add in the bean tahini mixture and mix. And ta da, all done. All of 5 minutes and no heat. Good for us.

Now here is the thing. This salad is ready to eat now. You can continue onto the sandwich path or just eat it like it is with a fork. What I really liked to do is scoop spoonfuls into lettuce cups with a slice of tomato and a squirt or mustard. So yes sandwich, but also whatever else you want it to be.

But as a sandwich%u2026. Bread. And lettuce and tomato and heck, whatever else you want to throw on there. (Again, mustard is A+)

Now stop. Sandwich time.

Stay cool!

-C

makes 3-4 sandwiches

• 1 medium sized zucchini

• 2 1/2 cups cooked and strained white beans (a can will do)

• 1 spring onion (or a small white or red onion)

• 3 tablespoons tahini

• 2-3 cloves minced garlic

• 1 lemon

• 1 tablespoon white or red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

• And to serve as a sandwich

• bread or wrap of your choice

• tomato slices

• lettuce

• anything else you want

Place half of the beans, tahini, garlic, juice of the lemon, and the vinegar into a jar and use a immersion blender or a regular blender and blend until creamy smooth. Add in a tablespoon at a time of water until the consistency is just slightly thinner then hummus.

Grab zucchini and using a mandolin or a knife and julienne it. (You can also just cut into small little cubes.) Dice the onion up into small pieces and toss with zucchini, onion, and the other half of beans into a big bowl. Dump the bean tahini mixture all over and veggies bean mixture and toss around. Add salt and pepper to taste.

To make it a sandwich%u2026 Place a scoop onto a bread situation, add some lettuce and tomato and whatever else you want, and eat it.

Hey there friends! You doing alright? You good? Just checking in because I care.

My week was good, even if it did blow on by super fast. That%u2019s the way it always goes for me. The closer to the end of the year, the faster time seems to fly. You too? Anyway. I am talking it all in, trying to stay sane and not get pulled into the crazy that can happened this time of year. Mostly just talking all the long walks I need and staying out of the way but still enjoying the ones around me. There is a balance you know. And I am not afraid to run away when I need to.

So besides the norm of life, Tuesday was the mr%u2019s actual birthday so we celebrated. Just the two of us. After breakfast and heart shaped balloons, we went for an awesome drive to an awesome hike in the national forest. Yes it was a little rainy and the ground was so icy and I fell and jammed by arm, but it was still so so so nice. The waterfalls we saw we raging and there was not another human soul around. It was superb. Then we got lunch (he got lunch, I packed my own) and we ate our food near a much smaller waterfall. After that, coffee and then home where we watched a movie and finished making Christmas cards. Lasagna for dinner (for him, I ate chili) and a little heart shaped ice cream cake I made him (I am the best), gave him his pencil painting, and then we just hung out, I fell asleep, and that was that. Delightful, calm, and just really nice to spend the day together.

Rest of the week went on. Me, I was trying to get a few projects done. Worked at the studio, watched all the lovely snow completely melt. The mr has been working away at this and that and is keeping itself more then.

Yesterday was the 2nd annual sugar cookie house decorating extravaganza. And what a blast we had. A bunch of littles, a bunch of cookies and a bunch of candy. Amazingly enough, everyone ate all there lunches and refrained from eating all the candy. The restraint and force I saw in these littles eyes%u2026Gave me hope for the future. HA. But seriously, they were so into it and everyones turned out so great. Even the mr got into it and made a house topped with marshmallows and cauliflower. And after the houses were built, everyone left and I turned up the Christmas jams, grabbed the vacuum and all the cleaning rags, and set to work. Turns out tootsie rolls smashed into the floor is not easily removed.

Today is a day of catch up and errands. The mr is trying to finish up a project he needs to send off to the world, I need to get on finishing off some more rainbows. And maybe we should do some grocery shopping. And maybe I%u2019ll take a trip to the library. Stuff to do yes, but hopefully still a semi relaxing day. Maybe it will even get cold enough and start to snow. I need a walk in the snow.

Interesting internet from the week.

-I am kind of shocked the the number is so low. Come on people, cooking is awesome and makes you awesome. The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking

–Winter camping is a great way to see more nature and fewer people. I am going to start working the mr to get him to agree to go soon.

– Is it crazy that I miss landlines? OR more so, I think I miss that says of no cell phones. And now with cell phones, you can%u2019t eavesdrop on other people conversations , or like legally and easily anymore. How the Loss of the Landline Is Changing Family Life

–These 3 supertrees can protect us from climate collapse. But can we protect them? Trees are everything so of course trees are part of the answer to helping the planet. Hopefully humans don%u2019t fuck them up too.

-Did you get into the %u201cfinding joy%u201d of all your shit? How did that go? Did Marie Kondo fans keep their houses tidy all year?

–Shopping Sucks Now. I have always though shopping sucks, but I agree, it sucks even more. There is just to much!

–Drink Up, Calm Down. Fancy expensive drinks for wellness%u2026. I don%u2019t know, I totally believe that food is medicine but some of the shit out there%u2026. I guess just beware and don%u2019t fall for fancy pants weird language saying miracle and shit.

-imoprtant. How To Reduce Food Waste

–Do I Really Have to Clean My Sheets Every Week? And 9 Other Things We Were Told Are Mandatory. Yes YES YES to the sheets!

-Lovely. %u2018The Bird & the Whale%u2019 Tells a Short and Sweet Tale Using Paint-on-Glass Animation

And pictures from the week.

December in action and we are taking it at full speed. All the activities, the birthdays, the holiday celebrations%u2026 So much and I love it all, even if I feel like a crazy lady and want to run screaming from groups of people bigger the 2. I%u2019ll deal with the interactions now and just plan to spend the month of January hiding and recovering. I%u2019ll be ok.

The week started with the hunt for our Christmas tree. The Green Mountain National Forest, seventh year running, and this year did not disappoint. A fantastic hike into the woods near a beaver pond with lots of trees, snow on the ground, and no people. Exactly how I like to find our tree. And find it we did, the most perfect (too perfect?) tree. And it only took about an hour of almost cutting down like 20 other trees. Once we were positive, the mr cut it down, we said our thanks to the world, then hiked our tree out of the woods and slid it into the back of the car. Hopped in, cranked the Christmas music, and we were good to go. A perfect Christmas tree expedition.

Then life. Kind of a busy week in terms of birthdays. The beginning of the week Justin turned older by a year, then the next day Sophia did to so we partied with spaghetti, chocolate chocolate cake with tiny apples (she wanted it to be apple shaped but I just made little apples instead), and ballerina style dancing. Then there was a little lull in activities as far as birthdays where the mr and I did some stuff like work stuff, (more him then me), decorated, hung out with Barb, did the doings.

And then Friday. After an afternoon of loading kilns next to other kilns that were 2100 degrees and almost burning my face off, it was a rush to get home and prepare for the masses. Not technically the mr%u2019s birthday, but we had his annual grilled cheese and soup birthday celebration. Pretty much the whole fam at the house again. Lots of grilled cheeses sandwiches were made, so much soup was scooped (tomato and split pea per usual), and cake and ice cream concluded the night. And I only found half a grilled cheese sandwich under the couch when I was cleaning yesterday%u2026 Progress? I don%u2019t know, but there definitely was a few big dried soup puddles on the floor. But not on the couch! So there is that.

Back to Sunday. Not sure whats on the agenda for today but I have some stuff I need to do and I know that the mr has some stuff he needs to do. Plus together we have some stuff we need to do so we will see what gets done. Mostly though, I think I am shooting for a small hike, some coffee, and a chill afternoon of reading on the couch, facing the lit up Christmas tree. That would be swell.

Check out what I checked out from the internet this week.

–The Farmers’ Almanac Winter Forecast Is Here%u2014and Brrr!. Give me all the snow!!!!

-I can%u2019t imagine a life without reading. Not A Regular Reader? 4 Strategies To Make Reading A Habit

–Why Your Kid Loves the Garbage Truck So Much. I liked the cement trucks%u2026they don%u2019t stink an they spin.

-I am sorry, but this is some bullshit. Italian Artist’s Duct-Taped Bananas Are Selling for $120,000 Each

–How to Stop Making Excuses and Start Composting Already. And in Vermont, it%u2019t the law!

-Netflix is perverted. Ha! The Brands Are (Literally) Too Horny and Must Be Stopped

–Food delivery and takeout are on the rise. So are the mountains of trash they create.I like the idea of reusable metal tin. Could we get there?

–Here’s Why Your Favorite Headband Always Leaves You With a Headache. I used o wear headbands all the time, but had to stop because of the head pressure it caused.

–How Often, Really, Do You Follow This Recipe%u00a0Instruction?. Never but always. I like to add color to food, but only when it is edible and adds flavor.

-The sink that looks kind of like a mini tub%u2026. Swoon. For a Long Winter%u2019s Nap: A Manor House and a Schoolhouse in the German Countryside, Available for Stays

And pictures from the week

It is kind of hard to believe that it is October already. I thought I was ready, but I feel a little like I am falling behind. There is so much fall stuff to do and I need to do it all. Like hiking up all the mountains and then a lot of sitting in a pile of bright fall leaves, wrapped in blankets, wearing my coziest socks, drinking hot drinks, and reading/knitting/napping. All three at once, while the apple and pumpkin things bake and the little paper bats hanging from the ceiling sway in the breeze. Yeah, that sounds about right. And I am getting some of it done, just need to get more of it done. Especially the napping. Haha.

Last week, camping at Zack Woods Pond, was for sure, some of the best we ever have done. Before we got to the middle of nowhere that was camp, we stopped at a harvest festival and did some poking around. Found letters for all the games, a washing machine, and unicorns. Then we drove away some more and checked out a chunk of land that we want to buy but won%u2019t because it is almost unaccessible in the best of times, so yeah no, not gonna work. But the search continues. After the land we headed to the place where we were camping but got a little lost. We had to go to a nearby state park to talk to the ranger and get a hand drawn map to find the place. Well hidden to say the least, but we found it and pretty sure not many other people know about it because we didn%u2019t see a soul. It felt like we had the entire world to ourselves. And oh was it beautiful. The colors were starting to pop, the air was crisp and clean and brisk. The campsite was, well it was a small rock fire pit and trees. Perfection. After setting up the tent we took the kayaks out on the pond and paddled around in all the greatness that was there. Then we hiked around and the hung out by the fire because it was cold. Had dinner facing the pond and all the pretty trees, then the mr did a little sunset fishing. More campfire sitting and off to bed. As it got dark out a couple girls ended up having a fire or something that far away where we couldn%u2019t see them, but we know it was a couple girls because they were very LOUD. And annoying, but they only stayed for an hour or so and their echoing mouths were gone and it was back to being the most silent night and back to sleep. Then the painful part. Waking up the next morning. 33 degrees was the number of the air. We didn%u2019t complain but we did packed up really fast, jumped into the car, and blasted the heat. Cozy and warm and full of happy outdoor feelings. The best way to start a week.

Back home the days did their thing. Work, dealing with stupid stuff, me breaking everything. I dropped my camera and smashed the lens. My phone all of a sudden didn%u2019t want to work right and the battery is now basically dead. The shower head decided to break mid shower and spray water all over the freaking place. I broke a chunk of finger off pugging clay at the studio. Then the stem of my pumpkin broke off right before I broke a flower pot. All not the worst individually, but goodness gracious, give me a freaking break.. Ah hahaha. Oh well. Shit break I guess.

Other then all that, there was a 14th birthday party for Alex. I found a new cute pyrex bowl for 50 cent which made me happy. I went down to the farm mid week and picked bags and bags of parsley to freeze for the winter. Then there was actual farm share with celeriac back in rotation! I worked at the studio (the chunk of my finger is still there), did another birthday party for Coco, who is now 3, and took the littles pumpkin picking with the mr and Barb as per our tradition. They got their jack o lantern pumpkins, I got me my pie pumpkins, and we found a garden snake. A game of tether ball and that was that. I came home after dropping them off and spent the day trying to warm up because it was freezing. And yeah I know,I could turn the heat on but no, not yet. I refuse to turn the heat on for at least 3 more weeks. November 1st. Until then, all the sweaters and socks will have to do to keep me warm.

Today we are doing it, camping at Branbury State Park, even though it miiiight rain. Hoping that it holds off until at least 830 tonight (we will be in the tent by then) or maybe even until we wake up in the morning and are on our way home? That would be great. We will see, and either way it will be good. And not going is not an option. There are only 2 more weekends of camping before everything closes up and it starts to snow. Yup, before it snows. That is happening and I don%u2019t think I can convince the mr to set up the tent in the snow.

Links from the week from the internet of stuff.

-All the pretty colors! What Causes Leaves To Change Color?

-Got a garden? These are the Frost Tolerance of Vegetables. My tomatoes are caput but the chard is looking oh so fine.

–How Gen-Z Is Dealing With a Looming Climate Apocalypse. Yup, shits hitting the fan and everyone knows it,

-Kneadable erasers are the best and I guess work for more then there attended purpose. The best $1.50 I ever spent: a kneadable eraser

-Swetaer weather for sure, but what is sweater weather? What %u201cSweater Weather%u201d Is

–The Female Founders Disrupting the Vagina Economy. Of course they are not.

-Philip Pullman and his dark materials. A new book. I an SO EXCITED, I might just buy it!!! ‘The Secret Commonwealth’

–How to charge your devices the right way. I have been doing it wrong for so long.

-I am good. Actually, even better then good. I change towels pretty much every day. Here%u2019s How Often You Should Be IWashing Your Dish Towels, According to Microbiologists

-I am in love with this little place.

Pictures from the week.

For the past few days the mr has been telling everyone that yesterday was the official last day of Summer. For some reason he truly thinks September first is the first day of fall. It%u2019s not true as you probably know (the last day of summer is September 22nd) but around here is sure is starting to feel a lot like fall so I%u2019ll take it.

Last weekend camping was a blast. First we headed to Maidstone, the most remote state park in Vt. Left early in the morning, stopped at a yard sale or two then drove down a very long and bumpy dirt road until we got there.. Maidstone was amazing, a big lake in the middle of nowhere off the edge of nowhere in the nowheres of the NEK. The weather was amazing, our campsite was cool with wooden stairs, the hiking was fantastic, and the loons were all loud and vociferous. And the weather, it was just perfect. Cool and partly cloudy. I got to wear a sweater while hiking and pull on my wool socks in the evening. There are few things that can top a cool night under the stars with the sound of water lapping the shore and loons making sweet loon noises all night and right now I can%u2019t think of them.

After waking up maybe a weee bit to early (I can%u2019t help it), we packed up and headed to the next park, Brighton. A pond in little town still in the middle of nowhere, although it felt more somewhere then Maidstone due to the fact that there was a store and a gas station in town. And there was an actual town. We stopped and walked around the little neighborhood and along the train tracks then we found a few little hiking trails in random places, and hiked them. The mr did some fishing, I did a lot of reading, all before we even got the the park at lunch time. Once we got there, the usual occurred with a good hike, chillin by the fire, eating food, and after being out and about all over for the past few days, we were dead beat. So we crawled into the tent as soon as the sun set and passed the F out. Woke up freezing and happy but then kind of sad. Had to get on getting on home.

Then we were home. The mr went straight away to work, I might have passed out a little bit, but then stuff needed doing so I got on that.

As far as the rest of the week, there was the last day of summer vacation surprise dinner and park play we had with the littles which was followed by first day of school. I spent a good chunk of time finishing up a bunch of rainbows (and clouds) and installed them for Art Hop next week. The floors at the apartment were sanded (the mr all the way) and are now in the process of being urethaned. I picked up farm share (I missed it last week so I was running scarily low on veggies), maintained a casual relationship with my own garden, and watched the 15 foot tall sunflower in the front yard bloom. Did this and that and ran all over. Typical stuff.

Now we are back to Sunday again and we are raring and ready. Gonna grab the camping stuff, toss the kayaks on the car, and head out. Going south this weekend to lake Bomoseem. I am very much excited. The weather looks terrific for the day, (it is suppose to rain in the middle of the night but that is totally fine) and we are just ready to be out of town for the day again. And hopefully tomorrow being labor day and all we can not do to much and just chill. Rainy and cool. Perfect weather for a blanket, a book, and hot coffee all day long. I might even get some knitting out%u2026..

Internet for you.

–The Life of a Person Who Wakes Up Really, Really Early. That%u2019s me, an extreme lark!

-If I ever need to plant grass. A Miracle No Mow Grass. Actually looks so nice and soft.

–The Difference Between Pepitas & Pumpkin%u00a0Seeds. Nope, they are not the same but kinda are?

-Could you imagine nit having a summer vacation from school? Honestly, I think I would rather have a winter vacation, or 4 smaller vacations if I had a choice I the matter. The Case For Summer Vacation

-It%u2019s back. A short cultural history of tie-dye

–On Being a Great Aunt. I am a great aunt%u2026 right? I think so anyway.

-Among other things I want to protect myself from Gwyenth. Dr. Jen Gunter Wants to Protect Your Vagina From Gwyneth Paltrow

–FOR THE CHAIR COLLECTORS OUT THERE. Love a good chair.

-We are drowning in plastic. U.S. Recycling Industry Is Struggling To Figure Out A Future Without China

–Battle of the Bubbles. I should have started a seltzer water business when I had the idea 10 years ago. Oh well.

Pictures from the week.

August. Then gem of the summer. Warm days, cool nights. The knowledge that yes, it is still summery now, but soon it will be crisp, and cool, and all fall with sweaters and apples and%u2026 I am getting ahead of myself. Still summer here, and I should just enjoy it will it lasts. So that is what I will do.

This past week was busy and a little on the stressful side at times. It started with camping on Sunday which was good, maybe not the best, but no camping is bad camping, unless it is bad. It just that is was terribibly hot and there was a lot of people around and poison ivy everywhere which made me anxious because I was also getting attacked by mosquitoes so I kept thinking I was starting to get it. (I am very allergic to poison ivy). Also I woke up in the middle if the night to the mr yelling because someone was looking into our tent. I didn%u2019t see said person because I was asleep until I wasn%u2019t and I did questioned whether or not he might have dreamed it, but needless to say, I didn’t not sleep much after that. So yeah, other then that, not bad. And then we got out of the tent early, made the coffee and went on our way home. To life. We had (and still have) a lot of stuff going on, all at once because that is how it goes. But we got stuff done, and then some. And we even managed to get in a couple kayak sessions! First of the year because we are butts and also we just finally got around to getting racks for the car.(No more truck to throw them into. Sad). We also made time to look at a big chunk of land that I was sooooo expecting to love but nope, wasn%u2019t for us. We test drove a newer van that was awesome, but again,wasn;t for us. We picked up farm share together and ate ten thousand tomatoes, and are now officially 100% filed and finished our taxes. Checks were wrote, I might have cried a little, but done they are.

So yeah, the week went, we did, I am tired, the mr is really tired, and we are ready to get out of here for the night. Our camping stuff is packed and ready to go. Now where are we going is the question%u2026..Somewhere without night creepers would be nice.

Links from the internet for you to take or leave.

-Plastics Or People? At Least 1 Of Them Has To Change To Clean Up Our Mess. A beach of flip flops. How depressing. People, let%u2019s all just stop buying plastic!

-I don%u2019t know what the heck is wrong with people but curly parsley is the shit! It%u2019s delicious and I can eat handfuls of it. For real. How Did Curly Parsley Get So Uncool?

-Reading this made me sad and angry. Greenland Is Melting Away Before Our Eyes

–This Must Be What It%u2019s Like to Live Inside a Rainbow. I can appreciate it and I would love to say there but I don%u2019t think I could actually live with that much color. Sensory overload!

-Now these rooms. I could live in. Cool Pics Show Hotel Rooms of the U.S in the 1950s and ’60s

-This reminded me so much of my sister Erin. She would do something like this (or already has) Three Cats in Japan Have a Closet Full of Custom-Made Hats Felted From Their Shedded Fur

–This Remote Corner Of Nevada Is One Of The Darkest Places In The World. I want to go. I will go. And I bet everyone else wants to to, so lets all not be assholes and trash the place like happens when cool places are discovered.

-I am a slut for bedding. Just pictures of pretty textiles make me happy. BOHO BEDDING.

–At Burger King, Your Meat-Free Burger Might Come With a Coating of Real Meat Juice. This is another reason why I don%u2019t ever go out to eat. And this 1 In 4 Food Delivery Drivers Admit To Eating Your Food. I trust no one!

–Japanese Way of Making Iced Coffee. Do you drink Iced coffee? I love it but rarely drink it because I have no will power when it comes to coffee and will basically chug it and then it is gone and I am sad. Hot coffee slows me down, if only a little bit.

And pictures from the week.

Already? That week just blew on by. Probably because of the midweek holiday and that always makes time move in weird ways.

This week felt like a lot went on. Some of the same old, same old, but there was a lot of activities thrown in. We went on a bike ride picnic one day, another day we had lunch at the co-oop with my mom. Then on the third of July a lot of places do fireworks and so, after the mr saying we had to do something this year, we decided to go to the fireworks in Montpelier. Whoa did that kick my butt. Staying out and awake past dark was no way an easy feat. But well worth it. Sure the fireworks were ,well, they were what they were (I don%u2019t really care for fireworks) but the lead up was amazing. On our way to the town we stopped on the side of the road at a giant old graveyard. We were so early that we decided it would be something cool to do while it got dark out. Well this graveyard was on a massive hill and when we got to the top, we had the most amazing view of the valley and where the fireworks were going to go off so, duh, we stayed and walked around. And then it happened. Dusk came, it started to get dark, and all of a sudden. Fireflies. Everywhere. It was magical. And then the fireworks went off and we couldn%u2019t get home fast enough. I was dead ass tired.

The next day, I was exhausted, but oh well. The littles came over for the afternoon and we played the day away in the sprinkler and ran around with water guns. Barb and Paul came over too, ate grilled veggies dogs, mac and cheese, chopped cabbage, and popsicles. We lit the sparklers, walked the block, and then off they all went to do more fire stuff and I went to bed super early. I was still trying to recover from being out so late the night before.

The rest of the week was doing little things around the house, going to the studio, running errands. Being hot.

Then yesterday. A very productive day even with the nasty humid. Grocery shopping, the dump, rainbows, cleaning. I even did a good hour of weeding in the garden even though I was sweating through my soul. Gosh it really was gross. And then I went for a little walk and got caught in a crazy downpour of rain. And I wasn%u2019t made about it. Not one bit.

And it is Sunday again. Today is unplanned for the most part. I%u2019ll bike to gym and thats all I got so far. After yesterday, doing anything outside will be fantastic so I am hoping that the mr wants to go for a hike or something. I know he said there was work he needed to do but come on, mid 70%u2019s and no humidity%u2026. I%u2019ll be dragging his ass somewhere.

Internet links from me to you.

-Living in Vermont, we are so lucky to not have to deal with earth quakes. The science behind California%u2019s two big earthquakes

-It%u2019s just about tomato season so you should know this. How to Store Tomatoes So They Stay Plump & Fresh for a Very Long%u00a0Time. And know this too. How to Pick the Right Type of Lettuce for Way Better%u00a0Salads

–After 6-Year Battle, Florida Couple Wins The Right To Plant Veggies In Front Yard. How crazy is it that they were not allowed to plant veggies in THEIR YARD because they were unsightly%u2026 What the F!@K is wrong with people? !

–The Science Of Smiles, Real And Fake. Don%u2019t tell me to smile. I will bite you.

-I think I need a pool. This COWBOY POOL DIY.

–This Skinny House That%u2019s Just 10 Feet Wide Is for Sale in New York. I kinda really want it.

-I alway love the backs of embroidery. These rugs are awesome. Raw-Edges Flips Traditional Embroidery on Its Head with Backstitch Rugs

–The Joy of Not Wearing a Bra. First thing I do when I come home (sometimes even in the car on the way home) is to take my bra OFF! But really, I avoid bra wearing at all cost.

-I want these boots. Grund%u00e9ns Deck-Boss Ankle Boots

-I really wanted to be a water witch when I was growing up. Still kind of do. The Magic of Dowsing Keeps Holding On

Pictures from the week.

It%u2019s official. Summertime is here. Take it all in and enjoy it because that%u2019s what we need to do. Before it is gone again.

The week has been good. Besides the usual work and stuff, we have spent a lot of time with our people and trying to do things outside everyday. There was an afternoon of Barb and Coco where we went to the beach to find drift wood and throw rocks. Megan and So came over for lunch and teeth wiggling (her two from teeth a loose!! (Sophias, not Megans)) another afternoon. We stopped over to Erins to see the painting mess and Coco drawings all over the walls. The mr and I went for a little hike that took us out under bridges to a graffiti wonderland. That was unexpected and very cool.

Then there is thing that has been on my mind for the past few days. One night in the middle of the week, the mr and I both woke up to a terrifying screaming noice. Like something was dying, killing something, or some creature was about to suck out my soul. It definitely was not anything human. It freaked me out so much that I didn’t want to get out of bed to look out the window because I thought whatever was making the noice would see me awake and come kill me or some shit. So I laid in bed until it stopped then was worried it stopped because I didn%u2019t know where it went%u2026. CREEPY AS FUCK! And it happened again Friday night. So I am officially scared that the hell moth in opening up in my back yard. Or it could be a fox. Not sure. I%u2019ll let you know either way. But until I figure it out, I am going to freshen up my Buffy the Vampire Slayer knowledge. Just in case.

Other then that, the rest of the week was a success. The mr finished off the beautiful cedar outdoor table, I picked up farm share and cleaned out my home studio. At the BCA Studio, the kids summer camps started so working there was a bit different. Instead of loading kilns, I was doing clay things with kids. Just got to say, after working all Friday with others peoples kids, hanging out with just Judah that night was pretty much the best. Being around other peoples (not in my family) kids really makes me realize just how cool my littles are. I mean, how cool is it that while I was at work, Judah helped the mr fix a roof? All for a slushy and my home made pizza and just wanted to hang out and draw? That%u2019s a cool kid.

Yesteraday was just a gem. I woke up, did a few things before the sun even came up then sat on the front porch, drank my coffee and read. I even was able to go to the grocery store and cleaned out the pantry before Judah even woke up. (He ended up sleeping over Friday.). I then made pancakes for the boys, harvested greens, and played with the sprinkler. We then picked up Coco to go walk by the waterfront, throw rocks, and of course go down the slide a million times. All this before lunch. After we dropped the little back off, we came home and just hung out. Went for a bike ride, the mr secured the tree from the blowing winds and worked on the treehouse. I cleaned and puttered. The only crappy part was while I was putting away dishes I stabbed a fork under my finger nail. The prong went in deep and it bled like crazy. AGH. I would have rather cut my finger off. And now I have a swollen, still bleeding sometimes, very painful finger that has my heartbeat throbbing in it. But the rest of the day, and evening, besides the pain, was relaxing and lovely.

Today is suppose to be another wonderful day and we are hoping to enjoy it as much as the day will let us. I am going bike to the gym then come home and hop into car with the mr and drive away for the day. Where we are going, not exactly sure. Just out of town, into some of the world. Windows down, wind in my hair, tunes on the radio, coffee in my cup, and a lovely love by my side. Things are good.

Interesting internet. Take a look.

–How to lucid dream, and why you’d want to. I think I really started to think about controlling my dreams I might freak out go crazy.

–How important is seasonal eating? It is important to me for so many reasons. Biggest reason, I try to grow as much as I eat and the seasons depict that. Not a lot of fresh tomatoes coming Vermont in the winter.

-The terrifying screaming might be this? Red Fox Sounds.

–Whatever Happened to #Vanlife? Well, Things Are Changing. Van life is not just for the surfer dudes anymore.

–No Matter the Hack, Some Kitchen Tasks Will Always Be a Pain in the Ass. HERE HERE!! But here is a hack for garlic%u2026.just eat the freaking skin. No peeling. HA

-These are some kickass vinyl floors.

-Why wouldn%u2019t pants like good tunes. Good vibrations. It just makes sense. Music For Plants Is Real (Even If The Science Isn’t)

–What’s the Difference Between Sparkling Water and Seltzer? I needed to double check.

-Give me a good, healthy life, over a really long life. Human Lives Might Be Long Enough Already

Pictures from the week.

It is June. Already. That was fast.

The week started off great. We spent Sunday in Belvedere with family. The weather was perfect. There were barely any life sucking mosquitoes. Not to sunny, no rain. We just hung out, ate food, walked to the water falls, and basked in the glories of the world. Not to mention Judah invented a watch cookie, Shannon read my telepathically read my mind and picked me up the heart shaped baking tins that I was thinking about at a garage sale, and Sophia. She ate all my broccoli. All the littles played without fighting. All the adults talked without fighting. It was really nice.

And then we came home and by Monday afternoon, the shit starting to hit the fan. First off, it was the week before the June first rental turnovers. Always a hectic week. Always a lot of running around. It has been especially crazy for the mr this year because he was dealing with not only our tenant turn over, but a bunch of other apartments for other landlords. Painting, getting rid of garbage, fixing broken things. That in itself was not the issue. The issue was Monday afternoon, after the mr had been working all day, pulled into one of our driveways with the car to grab some paint, got back into the car, and the key wouldn’t turn. And the wheel wouldn’t turn. The car was stuck. Our newish (3 1/2 year old) car. The mr spent more then an hour trying to turn the key. I sent more then an hour on the internet trying to figure out what the heck was wrong. In the end, the car was just left for the night, the mr hitched a ride, and we ended up getting the car towed to the garage. (Note that this is the second tow in within a week.) After getting off the phone with the mechanic the next day, we were told it was going to be a few days before they can even look at it because they were so busy. We were feeling pretty screwed. Luckily for us, my mom is awesome and lent us her truck which if she didn’t , well we would be stuck with the rental car that I rented one afternoon, drove home, had a massive anxiety attack about crashing (we are having bad car juju right now), turned around and returned. I just had a bad feeling about it. So yeah, I rented a car, for about an hour. They laughed at me. I laughed at me too. Then cried a little. HAHA.

By Thursday the shop was able to look at the car. After the mechanic took a look at the car, he told us the master cylinder was stripped and needed to be replace. Or better yet needs to be. Almost a week later. The car is still there. They had to order the part and it won%u2019t be in until Tuesday. Yup. Just a week ago we were sitting pretty with a car and a sweet ass van and now, no cars. Oh, and the lawn mowers stopped working mid mowing. We think its the gas line or something.

Anyway. The week, hectic but not all bad. I found a bike on craigslist that I am going to fix up and call my new bike for a while (I am done bike shopping for the time being). Barb came over for a lunch and a walk one day. I made rainbows and popsicles another afternoon. Working at the studio was calm. That was nice. And the weather. I can%u2019t complain about that at the least bit.

Then yesterday. June first. Tenant moving day. It was cray cray. New tenants moving in and out usually isn%u2019t a big deal because most of the time our tenants are great and leave without issue. But yesterday the mr stopped over to check on all the apartments and found one in pretty awful condition. Long story short, we spent the day scrubbing filth and paint and hair (so fucking gross) off every surface then repainting the apartment while the new tenants were moving in. We did manage to have a little lunch picnic in th park with Miley and I took her on her first ever bike ride across town. That was good, but then it was back to the crazy apartment. Then we came home, ate dinner, cleaned our house, then passed the f out.

Today is going to be good. Why? I don%u2019t know yet, but we need it to be. I am not looking for anything spectacular, maybe just to find a few new good books at the library. Maybe go the day without getting 100 mosquito bites. Or maybe even just be able to take a nap. Just a mellow day. Wish us luck.

Stuff I looked at and read about on the internet this week.

–There Is Too Much Stuff. I couldn’t agree more and I hate it. Too much stuff makes me so anxious. And maybe a little angry. The piles of shit just keep getting bigger. AAGGHHH!!!!

-As a person who makes a lot of mugs with handles, this is very important. I have kept myself up all night on many occasions just thinking about mug handles. Shape, feel, visual ascetics. So much goes into a well made mug handle. But it is worth it and when you have a good one, you know.. Let%u2019s Talk About Mug Handles

–Why You Should Use a Wooden Spoon to Taste Your Food. What about a wooden fork, would that work too?

-Bad making bad worse. How pesticides can actually increase mosquito numbers

-Simple and clean%u2026 My kinda place. A HOLIDAY HOME IN PORTUGAL.

–Would you leave your life behind for a house you saw on Instagram? These people did. I love the instagram account CHEAP OLD HOUSE. And yes, I have definitely imagined buying half of them because some of them really are amazing. Maybe one of these day. Drafty windows and crumbling foundations don%u2019t scare me.

–Your Walls Need This Whimsical Magnetic Wallpaper. I don%u2019t need it, but oh boy would it be cool.

-If Ikea is doing it, then it%u2019s for real. Everyone is going vegan. HAHAHAHA. Ikea%u2019s Meatballs Will Officially Go Vegan This Fall

-As avid outdoors people, we really make evey effort to leave the outdoors exactly (if not better) as we found it. How to leave the great outdoors exactly how you found it. How pissed would you be if someone cam into your place and trashed it and moved things and picked at you?

-I eat beets eveyr single day and my pee has never turned pink but I know everyone I feed beets to pees pink. Hum? Why Do Beets Make Your Pee Turn Pink?

And pictures from the week

I love December, basically because it is a month long excuse to always be baking cookies. And listen to Christmas music. And have a lovely big ass tree in the house covered in lights and dried fruit. Plus snow if we are really lucky. December. It%u2019s a good month.

And we are getting to that time when now most of us have serious cookie making on the brain. I bet if you ask 5 people what they are planning on doing in the next few days leading up to Christmas, at least 3 of them will tell you they are making cookies because really, that is what you should be doing. That is if you like to bake. If not, then by all means, skip cookie baking.

Now what cookies to bake? Well you got to have chocolate chip, and peanut butter. Plus some no bakes and sugar cookies, but also, I think, some type of gingerbread.

These cookies are the gingerbread something. I added cardamon because I think cardamom is delicious and think everyone will think so too, And lemon because lemon goes with cardamom and ginger and lemon cardamon ginger just has a nice ring to it. Then crinkle because I didn%u2019t really want to roll out dough and cut out shapes (I was being lazy), but I wanted pretty and I am really Into the crinkle look.

These cookies were a huge hit. Not crispy like a snap, but not cakey or overly soft. A nice chew and deep in flavor. The mr was basically smuggling these cookies all day before I had a chance to really hide them and he is not a typical gingerbread lover but he told me that these cookies might just be the best cookies he has ever had. So yeah, I guess this is now my new winner gingerbread cookie recipe.

And no joke, these are probably the best smelling cookies I have ever made. I wanted to bottle up the smell and wear it on me like a teenage boy wears a new bottle of axe. Seriously, I kept sniffing my sweater all day long just to get a good hit of the smell. So good!

Now to the cookies!

The stuff. In one bowl there is flour, salt, and baking soda and powder. The other bowl is brown sugar and molasses. There there is a couple flax eggs, some oil, a lemon for it%u2019s zest, and spices of ginger, cardamon, cinnamon, and black pepper. Also powdered sugar to roll and crinkle these cookies.

Wet stuff. Sugar, molasses, flax eggs, and oil. Mix until combined.

Dry stuff. Flour, baking soda and powder, salt, and the spices. Add in the lemon zest too and whisk to combine.

Wet into dry. Grab a wooden spoon and mix until a cohesive dough forms. And yes you can give up the spoon after a minute and use your hands to complete the mixing%u2026 I did.

After dough is mixed and uniform, pop the bowl into the fridge for a little while to give he dough some time to rest. Half an hour is good and you could even leave it for a day if you wanted to, just cover it if you do.

And when the dough has had it%u2019s time, scoop, roll into balls, ans roll around and completely coat in powdered sugar.

Sugars balls of dough. Now pop them into the oven.

TA DA! Baked and all crinkly.

Let the cookies cool on a wire rack because that%u2019s how all cookie cool. And smell that delicious oh so lovely smell. It really is amazing, no?

Then onto a serving plate and now you have cookies for your mouth face.

Happiest happys of all the days to come! Now go eat cookies!

-C

makes around 2 dozen cookies

• 2 1/2 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon ground ginger

• 3/4 teaspoon ground cardamom

• 2 teaspoon cinnamon

• 1 teaspoon pepper

• zest of a lemon (about 2 teaspoons)

• 3/4 cup brown sugar

• 1/4 cup molasses

• 2/3 cup neutral oil (I used canola)

• 2 flax eggs (6 tablespoon warm water mixed with 2 tablespoon ground flax seed)

• 1/2 -3/4 cup powdered sugar

To start, grab a bowl and mix together the brown sugar, molasses, oil, and flax seed eggs until completely combines. In another large bowl, whisk together the flour, all the spices (ginger, cardamon, cinnamon,and pepper), baking powder and soda, and salt. Pour the wet mixture into the bowl with the dry and mix together until a cohesive dough forms. Place dough in fridge for about a 1/2 hour to up to a day to let dough rest for a bit. If you are going to keep in the fridge for a while, just cover it up.

When ready to bake, preheat oven to 350 and measure out powdered sugar into a bowl

Remove dough from fridge and using a scoop or just eyeballing it, scoop about 2 tablespoons worth of dough. With each scoop, roll the dough into a ball and place into the bowl of the powdered sugar and roll around unit completely coated. Place ball on a baking sheet, giving it a little pat down, NOT squishing it down, just a little indent. And don%u2019t overcrowd balls, give them a little space.

When your baking sheet full, place Into hot oven and bake for 12-13 minutes or until the cookies have puffed and flattened out a bit, are golden brown on the bottoms, and the tops are all crinkly and lovely. Once cooked all the way, remove from oven and transfer cookies onto a wire rack to cool.

Then eat a warm one. Heck, eat 2 warm ones, then do what you will with the rest.

Store cooled cookies in an air tight container at room temp for 3-4 days. They can also be frozen for long term storage but why do you need to store your cookies? Jest eat them.

As of right now, these are by far the best cookies I have ever made. Look at them. They are SO CUTE!. Worth all the effort, seeing that I do not own a ghost cookie cutter (although I think my version of ghosts are pretty fantastic) and had to hand cut out each cookie with a knife and a ghost cutout I made a few weeks back. They make me happy just looking at them. That right there is saying something. And I don%u2019t know about you and where you are, but it is getting pretty freaking cold out and I refuse to turn the heat on for a few more weeks so I do what I need to do to stay warm. If that means turning on the oven to bake cookies, then so be it. I have a feeling I am going to be making a few more batches of cookies before the months over. HA! (For reals though.)

These cookies are more or less a traditional sugar cookie with a chocolate ganache type filling, both with a hint of coconut flavor from the use of coconut oil. Something about the whole combination; the cookie, the coconutieness, and the chocolate that really had everyone (I gave them out a Barbs birthday party) praise my amazingness. I guess they are pretty freaking delicious.

Cute and delicious. Best kind of cookie!

And quick note. Yes these are ghosts but think of all the fun shaped sandwich cookies you could make. I am thinking moose shaped cookies next or maybe Christmas trees%u2026 Oh the possibilities!

Now, to the cookies!

The stuff. White sugar, coconut oil, flour, baking powder, salt, vanilla, almond milk, cocoa powder, and powdered sugar. For cookies and filling.

To make cookie dough. Beat toghetet the coconut oil with sugar and vanilla until smooth and fluffy. Add in all the dry ingredients and the almond milk and mix until a dough forms.

Wrap dough in plastic and squish tight. Place in fridge for an hour or up to a day.

After dough has had time in the fridge, grab it and roll it out on a lightly floured surface to about 1/4 inch thick.

Cut out cookie shapes. If you want to cut out eyes or a few different shapes, remember each cookie needs a top and bottom so even numbers folks.

Place cut out cookies on a baking sheet then into the oven they go.

Bakes and ghostly! Place them on a wire rack to cool and keep baking the rest of the cookies.

While cookies are cooling, make chocolate filling. Super soft, almost melted coconut oil goes in a bowl with vanilla and gets beaten together. Add in the cocoa powder, powdered sugar and pinch of salt and kept beating slowly anding in a bit of milk until the whole shebang comes together into chocolate filling awesomeness.

Once the cookies are completely cooled, fill them. The filling might have tightened up a bit so if it is not spreadable, pop into microwave for like 8 seconds to get it to move. Scoop or smear equal amounts of filling onto the bottoms of the cookies and top them off with their tops.

Done, and ready to eat.

Ghosts cookies for all your ghost fueled festivities.

-C

makes at least 16 sandwich cookies

For the cookies

• 2 1/4 cups all purpose flour

• 3/4 cup white sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon vanilla extact

• 2/3 cup soft coconut oil

• 5 tablespoons plant milk (I used almond)

For the filling

• 1 1/2- 2 cups powdered sugar

• 1/3 cup cocoa powder

• 4 tablespoons melted coconut oil

• 1/2 teaspoon vanilla extract

• 2-3 tablespoons plant milk

• 1/8 teaspoon salt

Preheat oven to 350

In a bowl beat together the white sugar with the coconut oil and vanilla extract. Add in the flour, baking powder, and salt and start to mix with a spoon or fork, adding in the milk as you go. Keep mixing until completely incorporated and turns to a ball of dough. Gather together into a ball and wrap in plastic. Pat flat and place into fridge for an hour or up to a day.

To cut out cookies. Roll fridgerated dough out on a floured surface to about 1/2 inch thick. Cut out shapes, making sure to have a top and bottom for each cookie. Gather left over dough into a ball and repeat until all the dough is used.

Place cookies on a baking sheet and bake for 13-15 minutes or until they are just starting to lightly brown around the edges. Remove from oven and place on a wire rack to cook.

For chocolate filling. Beat together the melted coconut oil with vanilla. Add in the lesser amount of powdered sugar, salt, and cocoa powder. Beat on low, adding in 2 tablespoons plant milk. Beat until mixture comes together into a thick but spreadable consistency. If it seems too thick, add more milk, too thin, a little more powdered sugar.

Cookie assembly. 2 cookies at a time. A top and bottom. Spread about a tablespoon of chocolate filling to bottom cookies and pop the top on.

Eat cookies. Store what is not eaten in a airtight container for up to a week, but these ghosts will definitely not last that long.