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

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

The stuff included in this monster veggie sandwich..

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

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

Yea it’s Thursday!!!!

-C

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

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

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

On either side, smear the hummus and the mustard.  

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

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

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…. 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?  

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. Fill 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… 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 

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

• 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  freshly grated ginger
• 1 medium carrot
• 1 medium beet
• 1/4 head of purple cabbage
• 10 thin fresh asparagus
• 1 small kohlrabi

Note… 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  (a rimmed baking sheet works great) and add in warm water. Working  one 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  middle 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  a damp towel or paper towel to keep from drying out.

For the soy ginger dipping sauce. Add grated ginger,  minced garlic, and soy into a bowl and mix together.  Serve with spring rolls. 

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

I usually base my meals on what I know I have for food in the house and what I know needs to be eaten. I was a little surprised when muling around in the freezer to find a block of extra firm tofu. (I don’t remember buying). Maybe a tofu fairy left it in there for me, or maybe it has been in there for years and I just am now stumbling upon it. Either way, I found it and it had to be eaten. So I cooked it up, and I cooked it up nice and good. Tofu is a pretty vertical food, being that its basically a flavorless block of protein. It can go sweet or savory, mashed, chopped or blended. Add fresh garlic, any type of sauce  or even  peanut butter. (the possibilities are quite endless)  I was going for a dinner dish so I decided on a simple cubed tofu with lots of ginger and garlic (so good to ward of those winter sicko bugs out there) and baked it up nice and crispy with fresh bright green broccoli and soba noodle.  Quick, easy, tasty and healthy.. I did it again.  Thanks tofu fairy!

  This noodle dish is super easy to make and take only about a half hour. We start with extra firm tofu, a package of buckwheat soba noodle, a nice big broccoli crown, honey, fresh ginger, garlic and soy sauce. oil for pan and lime for a finish.  Nothing fancy. Dice the tofu into small cubes and place onto a clean dish towel and pat dry…It really helps the tofu suck in more flavor and become nice a and crispy.

 Tofu get moved into a lightly oiled skillet,  ready to go into a hot oven. Why baked instead of sautéed on the stove? I find that the tofu keeps it shape and crisps up better when baked. But do whatever you want….. But just bake it.

While the tofu is baking, make up the sauce. Grate about 2 tablespoons of fresh ginger and4 large cloves of garlic into a bowl. Whisk together with 2 tablespoons honey, 1/3 cup  soy ( tamari or brags aminos works too) and 1/3 cup of warm water.  Taste it, and if you think it needs more anything, add it. I actually used 6 cloves of garlic, but I really wanted a garlic packed sauce.    

Oh and start a pot of water to boil noodles in.

 After 15 ish minutes, give tofu a flip, then after about 25 minutes, the tofu should be nearly done. Remove from the oven and toss in the chopped broccoli and 1/3 cup of the sauce. Its a little watery but thats what you want, it will cook down in the oven. Now stick the skillet goes back into the oven and boil the soba noodle.

   Another 10 minutes in the oven and the sauce starts to caramelize and the broccoli is cooked but still nice and crisp.  Remove skillets from oven and toss in the cooked noodles and the rest of the dressing. Toss and toss and place on a plate, or a bowl, or if your into it, just eat out of the pan. (it happens)

I added a small handful of fresh shopped cabbage to add a bit more crunchy bite.  I also added a squeeze of lime juice on top for a nice acidic finish. Lemon works and even a slash of vinegar would be nice, but plain is good too. What ever you do, just EAT! 

A quicky yummy, noodley dinner!  And leave a little extra for left overs because these noodles are fantastic cold… think lunch, or a later that night fridge snack. 

keep it in the reals!

-C

Ginger Soy Tofu and Broccoli Soba Noodles

Ingredients

• 1 package of extra firm tofu
• 1 package Soba noodle 
• 1 large crown of fresh Broccoli
• 2 tablespoons grated fresh ginger
• 3-4 cloves garlic
• 1/3 cup low sodium soy sauce
• 1/3 cup water
• 2 tablespoons honey (or brown sugar for vegan)
• Lime wedges(Optional)
• Chopped cabbage(optional)
• coconut or oil for skillet

Preheat oven to 425

Remove tofu from package, cut into cubes and lay on a clean dish towel and pat dry. 

Tofu goes into a oiled skillet and placed in oven for 25 minutes. Give tofu a flip after about 15 minutes. While tofu is baking, make the dressing, chop the broccoli and boil water for soba noodles.

For dressing, grate fresh ginger and garlic into a bowl. Whisk together with soy, water and honey (or brown sugar).

When water is at a boil, add soba noodle and cook until done ( about 6-8 minutes..Follow instructions of package)

When tofu has baked for 20 minutes, remove skillet, toss in chopped broccoli and 1/2 cup of soy ginger dressing Return skillet to oven for another 10 minutes or until dressing just starts to caramelize.  Remove for oven and toss in cooked soba noodles and the rest of dressing. If you want a little more veggie bit, add in some fresh chopped cabbage. Plate and serve with a wedge of lime or lemon or even a sprinkle of red wine vinegar.

Now EAT!

This year for Christmas my family decided to do a mid day brunch lunch thing. Everyone has their own little families that they do the morning with and then everyone goes their own ways that nigh(Nick and I do our own Christmas celebrating at night)…That leaves a chunk of mid day to hang, talk, play, exchange stockings and then usually someone gets a little pissed and yup, time to go. Its totally cool, we see each other too much anyway. So food wise, it was pretty basic. Eggs, hash browns, a ham, fruit and bagels… The hash browns were store bought, Me and nick did the eggs frittata style and the ham was just stuck in the oven….Not much to do. But then one of my lovely sisters requested gravy…..and so it was made. And a basic brunch was turned into a gravy laden food feast. And so you know, I am not a huge gravy fan, or I never really have the opportunity to eat gravy, its just not in my food rotation..until now. I was really impressed with myself on this one.

We have white mushrooms, kale, red onion, garlic, soy, nutritional yeast(if you don’t have, no worries, you can get away with not using it), sage and thyme and corn starch…

Dice up onion, mushroom and garlic… Into a pan on medium heat with a bit of olive oil…just to soften up

Toss in the spices, nutritional yeast and the soy sauce and let meld together for a minute or 3

Add 2 1/4  water and whisk in a tablespoon of  corn starch….and let it simmer

 Once the gravy gets to that super nice consistency…add in finely chopped kale and let gravy simmer for another 5 minutes or so

Transfer to a nice bowl or gravy boat, stick a ladle or big spoon and get to graying up all your food!!!!!

Everyone was to busy eating for me to get a good picture of the gravy on food, but trust….it was all over everything!

-C

Makes about 2 1/2 cups 

• 7-8 white or cremini  mushrooms
• 1/2 small red onion
• 2 kale leaves
• 1 1/2 tablespoons soy or tamari
• 1 teaspoon ground sage
• 1 teaspoon thyme
• 1 tablespoon nurtitional yeast
• 2-3 cloves garlic
• 2 1/4 cups water
• tablespoon corn starch

Dice onion into small bits, slice mushrooms nice and thin and dice garlic into wee little pieces.. Toss into a skillet with a bit of olive oil on medium heat and let mixture soften and smell nice and fragrant. Toss in the dried herbs, nutritional yeast and soy sauce and let cook for another few minutes until the mixture sucks up all the soy sauce and the veggies start to brown.

Add in the water and whisk in the corn starch. Turn heat to low and let simmer until gravy starts to thicken. Finely chop the kale and toss into gravy when its about done.. Simmer for another 5 or so minutes or until you can’t wait any longer….Serve straight from the pan or transfer to a gravy holding device,. Pour gravy on everything!

YUM YUM YUM ENJOY!!!!

It%u2019s hot out and we are thirsty. Water is good, water is great, but sometimes a little somethin%u2019 somethin%u2019 is called for, for you know, being that we need to deal with it being so freaking hot out. and sticky and gross. (BLAH. This past week we have had some temperatures it had make me crankers.)

Anyway, what is more refreshing then cucumber? Not much. And so we blend up cucumber, add some mint and lime juice and stick it into a glass with ice and bubbles. What can be more refreshing then that? Plus look at how pretty it is. Bright ass green. A true summertime drink.

To the Spritzer!

The stuff. A thin skinned cucumber, a lime, a spring of mint, club soda, and if you want, a little simple syrup.

Chunk up the cucumber and into the blender it goes with the juice of the lime and a couple mint leaves.

Grab a couple glasses, add in some ice, and fill each glass half way with the cucumber juice. (mix in liquid sweetener in now if you want it.)

Top off with club soda, a mint leaf and a few slices of cucumber and you are golden cool and fancy free.

Stay cool%u2026..as a cucumber.. HAHA!

Makes 2 or 3 drinks

• 1 cucumber (thin skinned and 6-8 inches long)

• a lime

• a few mint leaves

• club soda or plain seltzer

• 1-2 teaspoons liquid sweetener (optional)

Take cucumber and place into blender along with the juice of the lime and a couple mint leaves. Blend until smooth. Grab a couple glass, fill each with ice, then fill each glasses half way with cucumber mixture. Add in any liquid sweetener if using and stir. (I recommend trying without sweetness, that is that way I like it, and then add sweetener if you need it.) Top glasses off with club soda. Garnish with sliced cucumber, lime wedges, and or mint leaves if you want.

Drink away.

And now the cucumbers are growing shit crazy.

Every time I open the fridge, at least one (if not a few) come falling out from all the places that I have managed to squeeze%u00a0them in.%u00a0(the egg tray in the door is not a safe place for cucumbers) This is a slight problem, but a problem that I%u00a0kind of like having.

This past weekend I had planned on doing a bunch of pickling and canning. Like a whole day of music blasting,%u00a0dancing around the kitchen in a cute little apron with%u00a0wooden spoon in hand, (pretending its a microphone)%u00a0canning%u00a0all sorts of fruits and veggies that a piling up in massive amounts%u00a0for the winter months.%u00a0

That didn’t happen, and%u00a0I still%u00a0have a million cucumbers and not a whole heck of a lot of time this week to inact%u00a0my canning day day dream.

My simple solution. Cut um%u00a0up,%u00a0stick in a bowl with a%u00a0some fresh dill, a lithe%u00a0vinegar%u00a0and leave them on the counter%u2026.. %u00a0And watch as they disappear. It’s crazy. I find%u00a0if you leave a bowl of cut up anything on the counter, anyone that walks by will stop and eat a few pieces (if not the whole bowl) It’s a scientific fact (no not really, but maybe)

As for my blissful canning day. It will be happening soon. But until then, this is the way to go with those all those%u00a0cucks. (this works fantastic%u00a0will zucchinis too!)

The stuff. Cucumbers, onion, fresh dill, salt, pepper, and red wine vinegar.

Slice up the cucumber and onion and toss into a bowl. Spinkle with salt, pepper, and lots of fresh chopped up dill. Splash in the vinegar and toss it all around.

Let it sit on the counter for at least 2 minutes, but the longer they sit, the more pickley they taste.

And eat. %u00a0Leave on%u00a0the counter until they are all gone..which%u00a0won’t take too%u00a0long.

Enjoy the Tuesday!

-C

• 2-3 medium to large%u00a0cucumbers
• 1 medium %u00a0sweet%u00a0onion
• a bunch of fresh dill
• salt and pepper (fresh cracked is best)
• red wine vinegar

Slice cucumber and onion into thin slices. and stick in a big bowl. Sprinkle with salt. pepper,%u00a0chopped up dill. Pour%u00a0on a few glugs of vinegar. Toss around, taste and adjust seasoning if needed and let sit on the counter for a few minute%u2026 or as long as you want*.

Eat all day long or until they are gone.

IF there are still cucumbers left over after 2 hours and you are worried about leaving food out all day %u00a0(I don’t worry, but that’s me), stick in the fridge until you ar ready to eat them.

Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do%u2026.Completely empty the fridge %u00a0and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table.%u00a0As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass. %u00a0I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now.%u00a0

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

The stuff included in this monster veggie sandwich..

Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give %u00a0more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right. %u00a0Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.

Lucky that today is farm share pick up cause the fridge is pretty much on empty.%u00a0

Yea it’s Thursday!!!!

-C

A Monster Veggie Sandwich

Note. This is just a guide.. Feel free to use whatever veggies you fancy.%u00a0

• Either a bagel, 2 slices of bread, or a big chunk of baguette (use a gluten free bread if you want or need too)
• Hummus- Homemade or store bought
• Mustard
• Something pickled like pickles, banana peppers , jalape%u00f1os or all three%u00a0
• Lettuce, spinach or some kind of leafy green
• Tomato
• Avocado
• Onion
• Radishes
• Cucumber
• Shredded Carrots
• Shredded Beets
• Shredded Cabbage

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

On either side, smear the hummus and the mustard. %u00a0

Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and %u00a0giving a little smooth to keep it together.

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

Short of the long… I am trashed. We just got back from a 6 1/2 hour drive from the Poconos where I now have a sweet ass new summertime home in the woods (actually not mine, but my dad just bought a house and moved there so it’s pretty much mine..haha)%u00a0 Summer fun time all the time long. A short few days for an initial, get to know the place and see the new house, go hiking, biking, more hiking, and basically run around and play with the dogs and the neighborhood deer, visit. It was an all out exhausting, amazing time. (I would tell you more about it, but right now my mind is mush I I am surprised Ian even type right now)%u00a0 So now we are back home to maybe get a few hours of sleep and then back to the house for few hours of work. Got to get ready for the boom truck of a million pieces of sheet rock that are coming in the morning!

Now I am really, really freaking tired and need to like, for real, sleep for a bit before I keel over. Oh thanks the world for coffee cause today is going to be a couple pot of coffee kind of day. Wish me luck.

Some stuff the from the early week internet browsing.

-Not sure if I would want to stick my head in a one after all the other people have. Levitating Clouds Provide a Dreamlike Resting Place During the Festival des Architectures Vives

-I think we could be best friends. Meet a Woman Who Keeps 500 Plants in Her Brooklyn Apartment

–How to Keep Berries Fresh for Longer

-So into these Origami Bird Lights.

-I have got to try and make this mozzarella aquafaba cheese

-It’s that time of year again. Canning here we come! Making Fruit Jelly Using Apples for Pectin

–A coloring cook book. Brilliant.

And a few pictures from the past few days.

OF all the places that we went on our adventure, this place was the craziest. Maybe it was because we had been traveling for a while by then and I might have been a little loopy and hungry and full of traveling endorphins , but Iceland felt more like we had traveled to a different planet. Covered in snow and ice, gigantic , jagged mountains, and barely a tree to be seen. The sun was limited,%u00a0 rising around 1030am and setting around 330pm. %u00a0The landscape has a very barren, almost aggressive feel, but at the same time, really pulled me in. We only got to spend 4 days there( and they were the coldest 4 days they have had all year) but what time we did spend only made us want to go back (int he summer) to explore even more.

Our bnb wasin Hafnarfj%u00f6r%u00f0ur,%u00a0 a town outside of the big city. It isright next to a harbor with all the house build snuggled close on the hill in between rocks and boulders. The houses are so cute with a very danish feel, lots of clean edges, metal sidings, and fun colors. And the lights. Just about every house had some type of twinkly lights in there yard making the town light up like a fairy land at night. It was magical and beautiful and made me very happy.

We ended up taking a bus tour of the Golden Circle. I had never taken a bus tour before so I wasn’t exactly sure of what to expect. And I am not going to lie, I am so glade we did it, the tour lady had lots of really interesting stories and facts about the country to tell us andwe wouldn’t have been able to see any of what we saw if we didn’t do it, but I am not a fan of the bus. Eight hours of cramped seats, cold and damp withridged time restricted… not my cup of tea, but whatever, it was still really cool.%u00a0 Oh and did I mention the elves and trolls yet?%u00a0%u00a0 I had heard this before we went, but Icelanders believe in another dimension where mystical creatures live and that sometimes travel to this world. YES YES YES!!!!%u00a0 Isn’t that just freaking fantastic! On the tour, our guide was telling us all about it (she even believed in them) and how these creatures live under and in all the big rocks and boulders and those rocks and boulders cannot be moved or else you will disturb them. And not joke, there is anationalpsychicthat talks to the creatures in the matters of the roadand new building construction (are we to close to you boldermr. elf?) They take care not to disturb their natural habitats. (When I heard this I was just so happy.) All I know is thatI need to start believing in elves.

And the people. To be honest we didn’t have a lot of interactionwith local Icelanders. We stayed with the sweetest couple at theairbnb we rented, but they had only been in Iceland for a year. We did talked to people, but it seemed that everyone we talked to were traveling as well. The boys we were staying withm as wel as the tour guide had mentioned that the locals were not excatly the most friendly people. Not that they were mean or anything, just maybe a little standoffish. We kind of got that feel, but whenever we needed any help, the people we dealt with were very nice, but I kinda got what everyone was saying. It’s not the most jolly la la la place for people.%u00a0

Another strange part of being in Iceland was the food.%u00a0 Eating was difficult and very expensive. There was a restaurantin the town, but they mostly served meat ans seafood.%u00a0 There grocery store stocked very little in ways of fresh produce and what they did has was crazy freaking expensive ($6 for quart pund of carrots.. OUCH) Luckily I was able to score a bag of lentils, some apples, and a head of cabbage, so that’s what I lived off for the time we were there. Next time we go, I am for sure going to be packing a checked bag full of carrots. yeah, that’t what I will do.

So much, so much. I am sure I forgetting to tell you all about something I was going to tell you, but now I am just drifting in and out of all the pictures (I have so many more pictures)%u00a0 and am having a hard tie concentrating.%u00a0 So I will leave you with these to look. Andbefore I go, a little advice.%u00a0 Next time you find yourself going to Europe, take advantage of the Icelandic layover. The place is not the cheapest, but how can you pass up a free stop in a crazy cool country. (think about it..)

Have fun times today!

-C

Second leg of our adventure was Copenhagen which was fantastic. The city was beautiful with spindly topped buildings, cobblestone roads and just the smell. The city smelled like one big pastry. I loved it and we have decided that we must go back, just next time in the summer (it was pretty freaking cold and windy)

So we only spend 3 days there, but with what little time we did have, we spent walking, and walking, and walking. We walked our buts off. We figure there is no better way to get a good feel for a place then to walk the streets. And boy was there a lot to see. The bikes alone. Oh man where there so many bikes and the coolest ones at that. (it really made me missed my bike) and again, baked good galore. Everywhere you turned, someone was eating a pastry and the smell just wafted. There were flower shops and flowers on the streets. Little danish art galleries and danish pottery studios (I wish I could have bought it all) And a bike shop on every corner. The coffee was good (far better then Ireland), the veggies were plentyful and the people were very nice.

I have to mention the littles. The place we were staying there was around the block from a little preschool. Every morning I would walk by and see the fleets of moms ans dads biking their littles inbike containers (or thrown over a bike bar) , on their way to school. The kids all wearing the cutest jumpers, laughing and being happy. The preschool itselflooked so cool with huge outdoor space and a nature made playground.. It made the fever great.%u00a0 I love the way danish people raise and take care of there kids. (maybe we should move to Denmark and have us a cute little that sleeps outsideand smells like a pastry…)

But enough about the littles…%u00a0 Here are pictures of our adventures. It’s funny cause I thought that I was taking a million and one photos, but when I downloaded them, I didn’t take as many as I thought. I guess I was so into my made up little danish world that I somewhat neglected the camera which I totally cool with. My head is full of the city.

What can I say, Ireland was everything and more that I thought it was. The landscape is amazing, the people are so kind and friendly, stone walls a plenty, a pub or 5 on every corner, and the driving.. Oh man, that shit was cra cra!

It all started from Boston, after a four hour drive in the snow, we made it to the airport to sit around for a few hours before boarding my first plane ride ever. The excitement and fear were real, sending me into a walking fit where I went from bathroom to bathroom to pee (I pee when I am nervous… TMI?) But then we boarded and squeezed into out sets and the plane took off. And let me tell you, after taking 6 flights over the course of 2 weeks, that very first flight was a nightmare. The entire flight was constant turbulence and I had gotten a touch of vertigo. I though I was going to barf and was pretty sure the plane was going to crash. But I didn’t and it didn’t and that was that.

So three plane rides and one 8 hour layover later, we landed safely at the Dublin airport. It was late, to late to get our car, so we ended up sleeping (but not really) in the food court where the seats we plush and there was free wifi. At the very first second we could we rushed to the car rental place and got out sweet little ride, with the steering wheel all wrong. It was fantastic. The mr was the driver, for reasons of many, mostly I am a chicken shit and was to scared so I never did any of the wrong side driving, which was great cause the mr, he was a pro, like he had been driving on that side all his life.

And off we went, over the hills, into the countryside, around and around all the roundabouts. Hoping around every few days from bnbs (we did airbnb all the way and it was awesome) and just kept on going, going and going. We saw so much. Little towns, ocean for miles, the cliffs, the beaches, the green. Huge stone ruins all over the place. Castles, churches, sheep and cows. Everything was so lovely, so green even in the winter, and just so dang pretty.%u00a0 The weather was fine, never to cold, always a little drizzly (which I kind of liked) but the wind.. The wind was ferocious and nearly blew me away on many occasions. And again, the people.. We talked to so many folks and every one of them were so kind and helpful, it really made the place feel homey. Oh, and the produce. I ate my weight in fresh cabbage ans carrots, all grown in the country! But the one not so great thing that I must mention is the coffee. We had a heard time finding a decent cup anywhere. It was all about the tea. Tea and scones everywhere. I was coffee depleted by the end of the first day.

I could keep telling you every little detail, but I won’t,%u00a0 Ill just leave you with lots of pictures (I have so so so many pictures) and let you imagine yourself there.

And now I can’t wait to go back, but next time we want to bring our camping stuff and maybe rent some bikes Travel around like cool kids. (I would be ok with not driving over there anymore)

Have a great day and maybe go plan a trip to Ireland.

Bye

-C

Hey hey hey!!!%u00a0

Just checking in with the world….. I have been totally neglecting the Internet and pretty much all of normal life since we have been gone. So how are you doing?%u00a0

As of today, the mr and I are in Iceland, the land of trolls, elves, and kFC(I’ll tell you about it later) and are heading back home tomorrow night, so today we are going to spend it exploring for those elves and trolls(among other thing).

And I have so much to share. So when I get back, get my sleep back to normal and my life in real world mode again,%u00a0I’ll post lots and lots of pictures and tell you all about it.

until then, hope everyone is happy, healthy, and living the dream!

-c

Our adventure so far has been pretty freaking fantastic. We have driven all over the mid west coast of the Irish country side (driving on the left.. so weird, but so cool) Walked the cliffs of Mohr, collected seashells on the ocean, visited a few little cute as hell towns,%u00a0talked politics and agriculture over tea for hours with our Airbnb hosts, and have eaten a fair share of cabbage (nothing changed there). The only complaint that I have is that I am getting a wee bit sick and I am blowing snot like its my job.(cause you needed to know that) %u00a0Oh, and I have been getting like 4 hours of sleep a night. I can’t seem to shake the jet lag. (so if %u00a0I sound like I am rambling, I probably am)

The internet where we have been staying is not very strong. It takes a long time for a page to download and there is no streaming, which I though was going to be a problem, but honestly, I have quite enjoyed. It has been so nice to unplug from everything (no i phones, and one in a great while check the social media stuff and only texting when we need to check in). There was even a point in our trip that I was so absorbed in my surrounding and the beauty of it all that I completely forgot to take pictures. I alway have my camera on me, but I also have realized that sometimes its nice to just see and experience without trying to capture. (I am a little sad that I missed taking pictures of some of the stuff%u2026I will next time I am here.) And at the moment, or really until I get %u00a0home to my computer, all my pictures are stuck on memory cards, which is not a bad thing %u00a0because it will give me so much pleasure to look through photos when I do get them on the computer %u00a0So until then%u2026 The one picture I did manage to download is from the plan on over here. I might not like to fly, but the view%u2026.. can’t complain too much.

So I could go on and on, but I am not going to. We are getting ready to head out for the day in search of castles and dolphins.

Hope you all are having a great weekend!

-C

Sitting at the airport in Copenhagen %u2026%u2026

What What!!! %u00a0Thats right people. Our travel adventure has begun!

And you guys, I made it alive, my very first (%u00a0and second) plane ride ever! And oh boy was it a dozy.

The flight from boston to Iceland was just about as scary as I could have imagined. The plane felt like it was jolting back and forth the entire time. So much turblance. I pretty much couldn%u2019t lift my head off of the mr%u2019s shoulder the entire flight or else I was going to barf. And sleep. Not a chance. I was to busy wondering how long we would make it in the sub artic waters if the plane went down. I was thinking a similar situation to Kate and Leo in the Titanic, although I would never let Nick go. (gag. I did a little too.)%u00a0

So now we are sitting and hanging at the airport waiting for eight, yes EIGHT HOURS for our next flight into Ireland. Yeah, we are a little bored and sure, we could lock up our bags and venture out into the city, but honestly, we are beat ass tired. We kind of planed on hanging here anyway so we could spend a little time recouping from the time difference (sleeping like bum style)%u00a0and checking out the place so when we do come back next week for our stay we will know what to do. And really, just sitting here watching all the cool people with there funky luggage and hockey sticks??.. It%u2019s a good bit of fun. I just wish I packed me one of those donut pillows.

Anyway enough about our travel adventures for now cause I know what you really want to know about is this salad.

This is one of those salads that leaves your mouth puckering and wanting more. Sweet, acitic, spicy.. it hits it all.%u00a0I really wish I had me some of this salad right now. I made it this past weekend and as I am sitting here writing this, all I can think about it how I wish I packed it to bring we me.%u00a0I actually might done that but I was worried that any fantastic food I brought with me to the airport was going to get confiscated. So all I have left to eat, until we get to Ireland and a grocery store, is a can beans.%u00a0%u00a0Oh well. Next time.%u00a0But you, you can go make this salad right now and eat it and be happy. I’ll just have to wait until I get back to make it again.

The stuff. A persimmon (I used half), a small jalapeno (red or green) half and avocado and some red onion.%u00a0 Then you need some greenage in the form of kale or whatever greens you want and a lime, some red wine vinegar, and a bit of salt.%u00a0

Slice the persimmon and the onion nice and thin and into mouth sized pieces. Cut the avocado into chucks and de-seed and slice the jalapeno into thin little pieces

Stick it all into a bowl and cover with the juice of the lime, a splash splash of vinegar , and a pinch of salt.

%u00a0Toss around and let chill for a bit (the longer the better)

Chop up the kale into piece that will fit into your mouth

And then dump the stuff right into the greens

Agh, I want some salad%u2026.Jjust one more plane ride.

Have a swell day my friends!%u00a0

-C

serves 1-2

• %u00bd of a ripe persimmon
• %u00bd of an avocado
• 1 small jalape%u00f1o (red or green)
• %u00bd of a red onion
• %u00bd a bunch of kale
• 1 lime
• a few splashes of red wine vinegar
• salt and pepper to taste

Note.. You as much or as little the stuff as you like.

De-seed the jalape%u00f1o and thinly slice it, along with the persimmon and onion and place into a bowl. Cut the avocado into small chunks and into the bowl that goes too. Add in the juice of the lime and about 2 splashes of vinegar along with a pinch of salt. Toss around ad let sit on the counter for at least 5 minutes, but the long the better. And chop up your greens. When your marinating stuff tastes good enough to eat, toss into the greens. Sprinkle with pepper and grab a fork.

Eat. Yum.

The past few weeks, whenever the mr and I have a free couple of hours, we have been hitting the countryside, in such of the best rivers (for me to play in and for him to fly fish)%u00a0

We have been to many, but this one is my new favorite. There is shade to sit in, sun to bath in,%u00a0and hiking trails to hike. There are little wading pools, deep spots that are great for fishing, and lost and lots of the most amazing rock formations. And bonus,%u00a0the was not a mere person in site, only a few cute little frogs.

%u00a0No matter that I think I broke the bottom of my foot walking barefoot in the water and jumping hard onto a rock, or that the mr came back with a touch of poison ivy (poison something). We still both love it and are looking forward to our next trip back with shoes and long sleeves!

You got any plans this weekend? If not, I am recommending that you hit a river. Bring a book, bring a picnic, and bring a little bucket for your river treasures. Soak up the last bits of the summer, take a break from the crazy, and just go. Trust, you will be happy you did.

I’ve gone on a complete split pea binge. I have been making it (or reheating it if I have left overs) every day for the last two weeks, no joke. (This lady needs her protein) I get home, grab what ever veggies I see first in the fridge, a few jars of some spices, the giant jar of dried peas, and make quick work of lunch. Chop chop, dump, splash, stir. I am a soup (stews and bisques too) master. Soup for lunch. Right in all ways and just needs to happen.

Sometimes I’ll make soup and it’s just good soup.%u00a0 Sometimes it will end up being really good .This soup, well this soup is really freaking awesome and is my new go to for split peas. Thick and creamy, mildly sweet from the parsnips and ginger, but mellow at the same time. Add a little or a lot of pepper (lots of pepper here) and you got yourself perfection.

Soup that warms you up from the inside out and leaves you happy and full.

Split pea for life!

The stuff. Dried split peas, parsnips, a carrot, and onion, some Italian seasoning, ground ginger, bay leaves, and salt and pepper. Also need water.

Chop the veggies. Smaller chunks are good, but don’t worry to much, it’s all getting blended up anyway.

Now toss all those veggies into a big heavy bottom pot and mix in all the spices. Stick o stove with a splash of water and turn up the heat to give the veggies and spices a few minutes alone to active all the goodness.

Once the smell hits you nose and the veggies look like they need some water, dump in the split peas and add enough water to completely cover everything plus a few extra inches. Bring the pot to a boil then turn down to low, stick a lid on pot, and let cook. Check an stir every 10 minutes or so. If it starts to look dry, add in another few cups of water.

Peas are soft, veggies are cooked and now soup is almost ready to go.

Just blend it until smooth. Take liberty hear and smooth it as much or as little as you like. Also if you want to thin it out, just add more water. Want to thicken it up, just cook for a little while longer. ( spit pea is so easy).

And that is it.

You know what to do from here.

Soup time!

Stay warm and have a great weekend.

-C

makes a large pot of soup that will feed 4-6

• 1 pound dried split peas
• 1 medium yellow onion
• 1 large carrot
• 1 pound (about 4-5) parsnips
• 2 tablespoons Italian seasoning*
• 2 teaspoons ground ginger
• 2 bay leaves
• salt and pepper
• water

*Note. Italian seasoning is pretty basic and you probably have it, but if not you can make your own by mixing equal parts thyme, oregano, basil, and rosemary.

Start by rough chopping all the veggies and placing them in a large heavy bottom pot. Mix in the spices and bay leaves. Stick on the stove with a splash of water and cook for a few minutes to let the spices ans veggies heat up and smell all nice. Add in peas and enough water to completely cover everything in the pot plus a few inches. Bring to a boil, them turn heat to low, cover pot, and let cook for about 1/2 hour-45 minutes, checking and stir ever 10 minutes. If the soup seems to get too dry, just add in a few extra cups of water.

Once the veggies and peas are soft, turn heat off and using the blending device of your choice, blend until smooth. Season with salt and pepper to taste and eat hot but watch your tongue.

After spending a good few hours driving around to different stores with the mr looking at all sorts of appliances mostly stove, all I wanted to do was bash my head against a dish washer. But then I would have to choose one to bash against and I can’t seem to do that.%u00a0 Agh, I hate shopping, especially for something that I really need and cost a lot of money and I don’t want to screw up.

It’s all about the stove, the main tool in the kitchen. I want it to be awesome, pretty, super functional. It needs to be able to not break (I break ovens) when I crank the heat way up. I don’t want or need anything fancy like infer red censors or a led touch pad(that is just more things for me to break), I just want a simple, easy to clean, power house that will do my bidding and not look like shit. Oh, and not be a million bucks.%u00a0 And that there lies the problem. Those un-fussy powerful ovens are the super duper expensive ones. Yup. I am all over the place with this and it’s got me overwhelmed. To top it all of, there is a deadline. The stove needs to bought and in the house but the end of next week.

What I am hoping for now is that appliance fairy from the super duper expensive oven store comes by my house and drops me a stove for the reason none other then I want it. Mahaha. Dreams.

When the shopping trip ended the mr dropped me off at home to do a few things while he went back to the house and painted trim. My plan was to sort through bills, research ovens some more( so much researching) and clean the car(its stinks). As soon as I walked into the house I realized something. I haven’t been home at this time in like a month. There is sunlight, I can open the door cause it’s warm out, and I just didn’t really give a crap about doing anything. I took a look around my tiny loft and with my tiny kitchen and tiny oven. My tiny oven, no fancy, no gadgets, not even very powerful, but has baked and roasted and boiled so so many things. That’s when I decided that I wasn’t going to do anything that I came home to do, I was just going to bake something, spend a little more time in my tiny, one wall kitchen. And so that’s what I did. Parsnip snickerdoodles. The idea popped into my head a few weeks back and I just so happened to have a few parsnips left in the fridge (I was saving them for my dinner but I figured the mr deserved cookies), so there really was no question. I was making cookies. After the past few weeks I think we all need to bake some mother F-ing cookies.

Cookies came out fantastic, the house smelled amazing, and I got to just chill for a bit, not thinking about new ovens or bills or money, just watching the cookies bake. It was nice.

The stuff. Gonna need a parsnip or two along with some flour, sugar, coconut oil, salt, baking soda, vanilla extract, cream of tarter, and cinnamon.

First thing is to soften the parsnip. Chop it up and place into a pot with about and inch of water and steam until fork tender. Once done, toss into a food processor to puree it all up.

Parsnip puree for the cookies ans enough left over for a quick snack.

The measured puree goes back into processor with sugar, vanilla, and coconut oi and get pulsed all together until combined.

Then the rest of the dry ingredients go in.

Pulsed until a nice dough forms.

A ball of cookie dough awaiting a cinnamon sugar bath.

Make little balls of dough them coat them in the cinnamon sugar and place on a cookie sheet.

I give the cookies each a little squish with my fingers cause thy are not going to spread much.

And into the oven they go.

Minutes later and out they come.%u00a0 Cinnamon sugar Parsnip goodness.

Nothing beats not doing the things that need to be done them baking a pile of cookies.

-C

makes 2 dozen

• 1 large or 2 small parsnips (1/2 cup pureed parsnip )
• 2 cups all purpose flour
• 1/2 teaspoon cream of tarter
• 1 teaspoon baking soda
• 1/3 cup coconut oil
• 1/2 cup sugar plus 2 tablespoons
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/2 teaspoon salt

Grab parsnips, chop into chunks andtoss into a pot with about an inch of water. Stick on stove on high until water boils then down to a simmer with a lid on pot until the parsnip chunks are fork tender.

Dump cooked parsnips into food processor and blend until smooth. Scoop out puree, measure a 1/2 cup (any extra is a snack) and add it back to processor. Add in coconut oil, sugar and vanilla and pulse until combined. Add in the cream of tarter, baking soda, salt, and flour and pulse it all together until a a dough forms. Dump dough onto counter and bring together.

Preheat oven to 350.

iI a small bowl, mix together the remaining 2 tablespoons of sugar with the cinnamon. Take small lumps of the dough and roll into balls. Roll the balls all up in the cinnamon sugar mixture and place onto a baking sheet with a little space between them. With your hand or a fork if you want,%u00a0 smoosh the cookie somewhat flat. When the sheet is full, place into oven to bake. Cookie should take about 9-10 minutes or until slightly rised and the bottom is a light golden brown.

Remove cookie from oven, place on a rack to cool, then you know, eat them.

Guess what guys %u2026.I got myself a sick vintage waffle/ griddle iron. I couldn’t be more thrilled!!!%u00a0I found this thing at the local recycled goods store the other day, along with a very beautiful old white pyrex mixing bowl. It was one of my best thrift store scores! (Checking out the inventory and the condition of all the old things that day, I would say an old lady had just died and all her perfectly keep, mint condition kitchen stuff had just been donated. %u00a0But it’s cool, cause I get the feeling that she was at least 90, with a big loving family, and was happy until the day she died. And I am sure she would be pleased that I have taken over the waffle maker. Thanks old lady!)

%u00a0And now I am pretty sure that %u00a0everything I make for the next week will be cooked on said waffle/griddle. I am serious, I already have a list of things to try and cook on it; cookies, biscuits, granola bars, potatoes, fruit, some type of pasta situations%u2026. the list of possibilities is endless and I bet that at least 1/2 of these things will be totally awesome and amazing.

But first thing first. I need to make dinner.

So waffles for dinner!!%u00a0

Note. These waffles are completely 100% fantastic for any meal you want to make them for. They consist of nothing more then beans, a shit ton of veggies, and just a bit of cornmeal. But don’t let that fool you because they are super packed full of so much flavor, have a really soft tender inside, with a nice crispy outside and are so super pretty. They are wonderful!%u00a0The stuff. First, we got a big old pile of shredded up veggies which include; carrot, beet, sweet potato, onion, parsnip, celeriac, and a little bit of kale. %u00a0A we got a bowl of rinsed and strained white beans, a little bit of cornmeal and salt, pepper, and garlic powder.%u00a0

The makings of something amazing!Before you do anything. get your waffle iron out and preheat it.%u00a0

While thats going on, take you beans, %u00a0add 3/4 cup water and puree until smooth with whatever blending device want to like to use. (I used my hand blender%u2026less to clean)Now collect all the shredded veggies and dump into a big bowl with the bean puree, the spices and the cornmeal. Mix until combined. The batter should be thick, but not dry. If its seems to wet, add more corn meal, or too dry, add a little more water.

Note how my batter turned a magical pink%u2026 I love beets, they make everything pretty! And check out that bowl!When your waffle iron is preheated, oil it if needed (if your not sure, add a little oil just to really make sure your waffles don’t stick) and take appropriate size spoonfuls of the batter and stick on iron. Close it and wait%u2026..My iron has a little light that turns on when the waffles are done cooking, so I waited patiently (ok iI did open it a few time) until light tuned on and removed the perfectly cooked waffles.

Did I mention how awesome my new/old vintage iron is?

SO AWESOME!!

I made a little gaucamole and gave the mister and little bowl of plain Greek yogurt with lemon juice, but feel free to top, drizzle, or dump whatever you want onto these beauties%u2026%u00a0

Happy waffle Wednesday!!!

-C

Veggie Bean Wonder Waffles

Makes 8-10 waffles (in my iron) feeds 2-3 peeps

• 1 small carrot shredded
• 1 small parsnip shredded
• 1/2 a small celeriac root
• 1 small beet shredded
• 2 kale leaves chopped into tiny bits
• 1/2 an onion, shredded
• 1/2 a small sweet potato shredded
• 1/2 cup cornmeal
• 2 cups(or 1 can) cooked, rinsed and strained white beans
• 2 teaspoons garlic powder
• teaspoon each salt and pepper
• oil for iron(if needed)

Note on veggies%u2026 I used what I had in the fridge and shredded, it came to about 3 cups. If you don’t have these specific veggies or only want to use a few.. go for it. Just make sure to have 3 cups of whatever veggies you use.

Take you beans and blend them up with whatever device you would like to use. Once creamy, add to a bowl with the rest of the ingredients. Stir until combined.

Once the waffle iron is preheated, oil it( if needed) and place the recommended amount of batter right on it there. Close and cook until golden brown and waffly.

Serve on a plate with topping of your choice, A few suggestions.. Guacamole, salsa, hummus, mustard, greek yogurt%u2026 anything that tastes good to you.

Eat as breakfast, lunch or dinner…

Fork into face

%u00a0I’ll let you know now, I am a make and eat soup all year long person. I can think of few things better then sitting outside, basking in the sun, hopefully with a light wind, a book in hand, enjoying a nice big cup of some good homemade soup. (Doesn’t that sound so freaking lovely?) This soup right here is perfect for just that. Parsnips are the best, kind of like a big white sweet, yet starchy carrots. And cooked together with a little bit of light and lemony thyme, rich earthy turmeric and a couple more chopped veggie%u2026.. you got yourself a%u00a0nice thick and fragrant bowl of happiness that fills you up without weighing you down. It’s food you can eat that fills you up, leaves you feeling cozy, yet still wanting to hop on a bike or lace up the running shoes. %u00a0Hearty without the feeling of all the heaviness.

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

The stuff. Parsnips, carrots, onion and garlic. Thyme and turmeric, salt and pepper. the tinniest bit of oil and water (water not shown)Chop all the veggies and the garlic, drizzle a dutch oven or a pot with oil, toss in the veggies. Add the turmeric, the thyme, and 1/2 cup of water.%u00a0Sweet sweating the veggies. Turn pot on medium and cook until the water completely cooks out. When the veggies start to brown and stick to the pot, deglaze with water. Give a good stir and keep cooking. Repeat the deglazing process until the veggies are super soft and ready to blend. (I did this 4 times.. it only took 10 minutes)Add enough water to cover the cooked veggies.%u00a0And now blend the heck out of it.. Go as smooth or chunky as you want. I blended as smooth as I could get with this crappy immersion blender. (Blender on loan until I finally decide on, and buy a new one)And there you have it. Scoop into bowls, add lots of cracked black pepper, and go to town. I made enough to save a bowl for later%u2026 %u00a0it didn’t last for later.%u00a0

Soup so good.%u00a0

-C

Parsnip Thyme and Turmeric Soup%u00a0

• 4 large parsnips
• 2 carrots
• 1 whole onion
• 3-4 cloves garlic
• 2 teaspoons thyme
• 2 teaspoons turmeric%u00a0
• salt and pepper
• olive oil
• water

Dice up the parsnips, carrots, garlic and onion and place into a large dutch oven or pot. Drizzle with a bit of olive oil, %u00a0sprinkle on the spices, salt and pepper and add about 1/2 cup of water. Turn heat on medium and start cooking down the veggies. Once the water evaporates and the veggies start to caramelize, deglaze pot with about a 1/2 cup of water. Give pot a stir, and continue to cook until water evaporates. %u00a0Repeat this 2-3 more times until the veggies are super soft and fragrant.%u00a0

When the %u00a0veggies are ready, add enough water to the pot to submerge the veggies. Bust out the immersion blender or dump into a blending device and blend until smooth (or the consistency that you want) Have a cup of water ready to thin out if needed. When blended, taste for salt and pepper, add more if you want, and cook on low heat until you are ready to serve.

Garnish with a lot of good cracked pepper

Eat from a vessel, use a spoon

%u00a0 %u00a0%u00a0 Before we get to the fries, I just want to mention that %u00a0yesterday was one of those fantastic winter days that reminds me why I love living in Vermont. %u00a0Pretty white snow everywhere, the sun was out, and 20 degrees without a gust of wind. The trash dog an I were even able to go for a little hike. %u00a0It was so nice and soooo sooo needed!%u00a0 Anyways, the other day as me, my sister and the mister where putting together %u00a0one more piece of Ikea furniture, (I am the master at Ikea assembling!) %u00a0a little runs into the room and presents the mister with a Dominos pizza. Yup, a whole pizza just for him. Why you might ask? Well I guess my sister was %u00a0delivered the wrong pizza and the place didn’t want it back and she didn’t want it, so she gave it to him.

A whole pizza to himself. I didn’t mind too much..he was just going to be eating it for lunch and dinner until it was%u00a0out of the fridge. But for dinner I did want him to eat something of the vegetable matter that didn’t come out of a box. I was going to make him a big salad, but then realized that would mean%u00a0sharing the last of the greens that I had for MY%u00a0dinner and I was not about to do that, so I made him parsnip and carrot fries instead. No biggy, just some slicing, a little tossing and a bit of time in the old oven. And I figured I might as well make a nice sauce for those fries because I be so very nice.

The biggest problem that I ran into when I made these fries was that I didn’t make enough, so you should probably make twice as many as you think you will eat. If you end up not eating them all (which you probably will), well then you now have a great start for a soup or a nice addition to a salad. Either way, you will eat them because they are amazing and addicting%u2026 and as healthy as can be!

The carrots and the parsnips are all sliced up into big matchsticks and ready to be baked to crispy browned perfection. %u00a0I added the oil to the pan to toss the fries in and then sprinkled with a fair amount of salt and pepper. %u00a0If you don’t have and or want to use a cast iron pan, a baking sheet works just the same.

%u00a0 %u00a0Oh saucy sauce stuff. Tomato puree, sriracha, and yellow mustard. Add a little bit of honey to lighten it up (can use brown sugar if keeping it vegan), a splash of apple cider vinegar and a couple minced cloves of garlic. Topped off with the smokey delightful spice of cumin. I cold eat this on everything%u2026and I kind of did.%u00a0

All mixed up in an oven safe dish, I stuck it into the oven for a about 8 minutes until it got a little bubbly, just to let all the flavors fuse together%u2026

Fries are done, Sauce is ready. Served in super cute tea cups.(from now on I want to serve everything in tea cups.) A perfect side dish, snack, or even a light meal. %u00a0It lead the mister to ask the question…What pizza?%u00a0

Happy Day!

-C

Parsnip and Carrot Fries with Smokey Sriracha Sauce

The Stuff

For the Fries

• 2 large parsnips
• 2 large carrot
• salt and pepper
• 1 tablespoon oil

For the Sauce

• 1 tablespoon Sriracha
• 1 tablespoon mustard
• 2 tablespoon tomato puree (or 1 tablespoon tomato paste and 1 tablespoon water)
• 2 cloves or garlic
• 1 teaspoon honey or brown sugar
• 1 teaspoon cumin
• a splash of apple cider vinegar
• a pinch of salt

Preheat oven to 425.

Wash%u00a0and trim%u00a0carrots and parsnips and cut into large matchsticks%u00a0(any shape is good, just make them all uniform) Toss with oil and sprinkle with salt and pepper. Place on cast iron pan or baking sheet and stick in oven for 30 or so minutes, and rotating after about 20. The fries are done when %u00a0crispy and brown.

For the sauce. Mince garlic and add to all the sauce ingredients in an oven safe bowl. stick into oven for about 8 minutes until slightly bubbly and hot.

Dip fries in sauce

It is cold. I am cold. Vermont is cold. But that’s ok, I like it.(until around mid march, then not so much) Ok, so I am not always cold, I actually wake up warm., but as %u00a0the day progresses, I lose body heat and by lunchtime, I am freezing. In comes a bowl of hot spicy, hearty soup. It’s like a soft, fluffy, footed adult sized onesie, wrapping me from head to toe%u2026%u2026..Soup is where it’s at. This particular soup is one of my go to flavors. I don’t always add the exact same veggies(I use what I got) but the spices are some of my favorites. Feel free to mix it up a bit, add little bit of that, more or less of this, and maybe a dash of whatever you want. Soup is so versatile, isn’t nearly impossible to screw it up.(I have screwed up a few batches in my time so don’t feel bad if you have too)

What I had in the old crisper. Carrots, a parsnip, celery, garlic and onion. A fantastic bunch. I don’t think I ever make a soup without carrots or onion. They are considered major staples in my kitchen.

A beautiful array of spices:.Curry, cumin, red pepper, chili, paprika, and coriander. All toasty and warm spices. Perfect for those 10 below 0 days. Now doesn’t this little plate look nice? You must arrange your spices like this in order for the soup to work(no not really, but it is really pretty!) Chopped up veggies sweating in a big pot. I always sweat the veggies for soup, it helps cook time, enhances the flavor of the veggies and toasts up the spices.(Throw in the spices while doing this, it helps to bring out the flavors) When I chop my veggies, I usually do not do a uniform chop, i like a few different sizes. Smaller pieces cook faster and melt a bit and bigger chunks retain more crunch and texture when cooking%u2026.But by all means chop them all the same. Just telling you what I do.%u00a0 %u00a0Once the veggies are tender and the bottom of the pot is starting to brown a bit, add a splash of vinegar. Mix for a minute to dislodge stuck on veggies than in goes the tomato base. I buy big cans of San Marzano tomatoes, use what I need and refrigerate the rest in a big ball jar. I use the whole can within a few days.(Seriously, I soup every day). If you don’t use a lot of tomatoes, just use a 28 oz can. Crushed or whole is the way I go, but whatever floats you boat works too. %u00a0Anyways, you got the tomatoes in so now dump in the lentils and a bit of water.. I’ll give you measurements, but honestly, I just usually throw in half a jar or lentil and whatever water is left in the teapot. You can never have to many lentils and if you go to heavy on the water, you can just cook it down. No biggy.

%u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0%u00a0A handful of a hearty green helps to add depth, texture, color and flavor. I love kale in soup. Chop it up into small pieces and throw in a the last-minute. It’s fine to add it in at the beginning with the tomato and stuff, but I find I like the texture and flavor better when I add it towards the end.%u00a0%u00a0 %u00a0 %u00a0 %u00a0Topped with a few roasted chick peas that I just happen to be snaking on when I was serving up the soup.. Crunchy chick peas are good on anything. Try it, but don’t worry about it if you don’t happen to have any on hand. You can add anything you like if you want a little crunch. Maybe some toasted squash seeds or some cracker crumbs. Or nothing. You don’t need anything here, this soup is good enough without it.

%u00a0 %u00a0 %u00a0 %u00a0

And that the soup. Hearty and warming, keeping my bones from the death grip of the cold.

P.s. Make a double batch of this soup%u2026Left overs are the best and take a few minutes to reheat.

HAPPY FRIDAY!!!!!

Curried Lentil Veggie Soup

• 28 oz can crushed tomatoes
• 28 oz water
• 1/2 cup dried lentils
• 1 large carrot
• 2 stocks celery
• 1 small onion
• Few kale leaves
• 2-3 cloves garlic
• 1-2 oz of %u00a0apple cider vinegar
• 1 teaspoon Curry Powder
• 1 teaspoon Cumin
• 1/2 Teaspoon Red Pepper flakes
• 1 teaspoon coriander
• 1 teaspoon %u00a0Paprika
• Salt to taste
• Pepper to taste
• Roasted Chick peas to garnish(Optional)

Rough chop the carrot, celery, onion, and parsnip and place in large pot with a dash of salt and pepper. %u00a0Place on medium heat with lid and let the veggies sweat for about 5 minutes. Chop garlic and add along with spices and vinegar.Replace lid and let cook for another 5 minutes.

Remove lid and add tomatoes, water, and lentils. Bring to a rolling bowl then reduce heat to low and give a good stir, making sure to scrap the bottom of the pot to dislodge any stuck veggies. Replace lid and %u00a0simmer for another 20-30 minutes, stirring on occasion. Soup is done when the veggies and lentils are cooked to your liking. This is when I add kale. Small chop the leaves and throw into pot and stir. Let sit in hot soup for a few minutes.

And Your Ready!

EAT AWAY THE COLD!

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.

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

Hopefully.

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

Some internet fun finds.

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

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

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

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

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

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

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

A few photos from the weekGoodbye fiddleheads…. Hello ferns 

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

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

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

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

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

-C

Once in a while I make a dinner that the mr does not want to eat, like anything with too much corn or things made with lots of vinegar… not his taste. Don’t get me wrong, most of the time, he will eat what I make (casue he loves me) but he clearly doesn’t really like it. And that’s when pup usually gets left over for dinner. (He always likes everything that I cook)

One of those things that I know the mr doesn’t like are beets. Sure, he will eat things that has a few beets in it, but once he found out that this casserole starred beets, his eyes widened and he looked worried, like “oh great, but please don’t make me eat this”. Not to worry. He was getting pasta for dinner because this casserole was not for him. It was for me. It has everything that I love in the word (food wise ) tossed together and baked into a pretty skillet, just for me. Plus the beets, sweet potato and kale were the last from the farm share.%u00a0 So it was my good by farm food, casserole of greatness. And I didn’t want to share.

So yeah, if you are not a fan of beets, or any of the other stuff in this casserole for that matter, then don’t make it. But if you are awesome and know the greatness of the beet, especially paired with lentils and sweet potato, well I suggest you go and make this right away. And bonus… it’s super healthy and hardy which make for a great dinner on a cold night and after all the holiday food last week.%u00a0

The stuff. A large sweet potato, a couple of big beets and some dried lentils.%u00a0 Gonna want some veggies, like an onion, carrots, cabbage and kale. Also want garlic, some salt and pepper, water and tiny bit of olive oil.

First thing first, get the beets and the sweet potato in a pot to boil* Just dice then up and toss into a pot with enough water to submerge the roots. Sprinkle in a bit of water ad bring to a boil, stick a lid on pot, and turn hat to medium.%u00a0

*Note. I boiled my beets and sweet potato in one pot because well, I just didn’t want to have one more pot to wash. But if you do this, your sweet potato will turn slightly pink, whichI think is really pretty. If you want your sweet potato puree to look orange, gonna have to dirty another pot and boil the beets separately.

And chop up our veggies and mince the garlic. Drizzle a tiny amount of oil into a skillet or pot, toss in veggies (minus the kale) and cook on medium heat just until they start to soften a tiny bit. Once the veggies are cooked, remove them from heat, add in chopped kale, and set aside.

And make your lentils. (i used the pot I just cooked the veggies in. The less dishes the better!) Water and lentils into pot with a pinch of salt, bring to boil, cover and place on low until lentils are tender.

When the beets and sweet potato are fork tender, drain water into a jar and separate the beets from the potato (if you boiled them together). Blend the beets then the sweet potato until it%u2019s the consistency that you would enjoy eating it (I like a little bit of chunk, not completely smooth) Use the drained water to thin out as much as you need/want.

All the stuff ready to compile.

Grab the cooked veggies and toss them into a oven safe skillet or casserole dish and mix together with the lentils. Sprinkle with salt and pepper.

Now evenly spread the beet puree on top of the veggies

Then ever so gently, spread the sweet potato on top of that.

Give the top a good pinch of salt and pepper and stick the thing into the oven.

Remove from oven when the sweet potato has browned andis slightly crispy.

And scoop a big old scoop into a bowl, grab a fork, and stuff your face!

Happy today day!

-C

Remove from oven, let cook for a few minutes then eat it with a fork, a spoon, or your fingers.

Beet Sweet Potato and Lentil Casserole

Make 3-4 servings (or one serving for me!)

• 1 large sweet potato
• 2 medium beets
• 1 cup cried lentils
• 2 cups water
• 3-4 cloves garlic
• a medium yellow onion
• 2 carrots
• %u00bc head of cabbage
• a few kale leaves
• salt and pepper
• olive oil

Note.. I did not add extra seasoning to this because I love the taste just as it is. But if you are feeling like it needs some seasoning, just add some in.

Start by chopping the beets and sweet potato into medium sized chunks and boiling them until they are fork tender. You can do this either in two separate pots or in one large pot. (if in one pot, the sweet potato will turn a little pink)

Once those are boiling, chop up all the veggies (not the kale yet) and the garlic and toss into a pot or skillet with a drizzle of olive oil and cook on medium heat until the veggies are slightly tender. Remove from heat, add in chopped kale and set aside.

And make the lentils ( I cooked the veggies in the pot, removed them ans used the pot to make the lentils… less dishes). Dump the 2 cups water, a pinch of salt, and the lentils into a pot.%u00a0 Bring to boil, cover, then turn heat to low. Cook for about 20 minutes until the lentil are tender.

Preheat oven to 400

Once everything is cooked and ready to go, dump the lentils and the veggies into oven safe skillet or casserole dish and mix around. Take beet puree and spread evenly over the mixture. Then do the same with the sweet potato puree. %u00a0Sprinkle the top with salt and pepper and stick the casserole into the oven to bake until the top is all browned and slightly crunchy (about 30 minutes)

Remove from the oven, let it cool for a few minutes, then eat it. Fork, spoon, or your fingers work.

Peas scream spring to me. The bright green color with that nice bright fresh taste….. kind of like a fresh spring day. Ah spring, so lovely, so nice, so hasn’t made its way here yet. So I guess I am left to eat my spring. And what better way to highlight those lovely spring tastes? A fantastic pesto my friends, and it can be made lickidy split.

Pesto is one of those things that I am constantly making, and not just the kind most people think of with basil and nuts, I pesto everything..peppers, greens, carrots, squash.  And yea, I used this post to make a pesto pasta dish, but pesto has so many other fantastic uses. Like as a sandwich or wrap spread or a dip for veggies and crackers. I have used it as a soup base, a pizza sauce, on roasted potatoes and marinated tofu with pestos. It can also be thinned down and used as a salad dressing. See, so many uses. 

And this pea pesto is no exception. It has such a great light, almost fruity, super bright taste. I mean, it’s peas so it taste just like peas but somehow even better. It really works in my mouth. I could eat a bowl of this stuff and be happy. 

Whatever you plan on using it for, make the pesto. You will be thanking me later. 

Pesto Stuff. We got the peas, garlic, lemon, oil, cheese if you please, and salt.  Take a handful of peas and set aside for later. Juice the lemon and take that and the rest of the stuff and stick in a food processor and puree until smooth. 

Oh my, so green, so good.  I first made it without cheese and  scooped a little out for me. It was perfect. Like the most brilliant bright pea flavor ever. It made me happy. After I added in the cheese, the mister said it tasted even better…. so cheese or not, it’s going to be good!The pesto is made, and it only took about 2 seconds, now boil up the pasta.  If you were a thinker, you could start the pasta and make the pesto while its boiling. (I wasn’t being a thinker) I used bow ties cause they are super cute, but use whatever pasta you’re feeling. Shells or the ones that look like little brains would be good options.

Once the pasta is cooked, strain, reserving about 1/4 cup of the water. Add that bit of water back to the pot, add in the pesto, give a stir and dump pasta back into the pot. Toss in a handful of peas, maybe sprinkle some cheese and give it a good crack of some pepper.

Into a bowl and served with a fork to eat it with.  A super green fresh springy meal of happiness. And all under 15 minutes in the kitchen.

Oh you want to thank me for this…

Hey, not a problem….not a problem at all.

-C

Makes enough pesto to coat a pound of cooked pasta and have some left over for sandwiches or to spread on crackers.

• 1 lb. fresh or frozen peas (thawed if frozen)
• 1 lemon
• 4-5 cloves garlic
• 2 ish tablespoons of olive oil
• 1/4 cup parmesan, really or vegan (optional)
• salt
• 1 lb (an average box) of bow tie pasta (use any whole wheat, vegan, gluten free variety)

Place peas, (remove a handful and set aside to toss into the pasta) garlic, the juice of the lemon, olive oil and the parmesan (if you are using) into a food processor. Blend until smooth. Taste and salt as needed.

Pasta… Boil per instructions on box. Strain pastas but save about a 1/4 cup of starchy water. Toss pasta, starchy water and pesto together, adding in the handful or more of the whole peas. Sprinkle with more parmesan and or cracked pepper ,if wanted, and serve in big bowls. 

Use a fork. Eat, smile and be happy. 

Not only is it the first week of summer, it’s also popsicle week! Billy over at the sweet ass blog Wit and Vinegar hosts a little (actually quite large) bloggers party that share all sorts of fun and fantastic popsicle recipes and presents that list to the world. There are popsicle flavors up the wazoo…Pretty stinkin cool right.

So my contribution to the world of popsicle eaters is one of my all time favorites (maybe the absolute best one yet).. Carrot Ginger Orange.

For those who know me, this flavor combination should come as no surprise. Carrots are my thing. I eat them all day, every day. Sure I eat a shit ton of other stuff, but always carrots. Carrots are in my breakfast,lunch, and dinner. If I need a snack, I grab a carrot. There is just something so satisfying not to mention so easy about carrots. Eaten alone, with mustard or hummus, or dipped in peanut butter of cinnamon..Carrots can do just about anything. I mean I eat so many carrots that no shit, my skin is a slight tint of orange (seriously for reals. Something about an abundance of carotene) Crazy I know, but what can I say. I really like carrots. %u00a0%u00a0%u00a0%u00a0%u00a0%u00a0%u00a0 (that’s what I say when people ask me why I am glowing orange)

So naturally the carrot made it’s way into my popscile mold. And now it’s for real. Carrots really can do anything.

Another win for carrots everywhere.

And popsicles.. Just in time for that hot as shit weekend we are about to have.

GO POPSICLES CO!

The stuff. Carrots, an orange, some fresh ginger, and some water. Simple simple and no, I didn’t forget the sweetener… these pops have no need (although if you want, go ahead and add a smidge or splash of something sweet)

Start by chopping up the carrots and sticking them into a pot with some water. Not a lot, just enough that it almost cover the carrots, and stick that pot onto the stove, cover and cook on medium heat until tender. Make sure to check that the water doesn’t completely evaporate or you will have burnt carrots which taste just fine, but not as a sweet popsicle

While the carrots are tenderizing, zest the orange then juice it and grate up some fresh ginger.

Once the carrots are fork tender, dump in the juice, the zest, and the ginger. Stick pot back on heat for just a few more minutes to meld the flavor together.

Dump the contents of the pot into the blender and blend blend blend until smooth.

Grab your mold and pour blended mixture into it.. Because the mixture is thick, you don’t have to wait to stick the sticks in so go ahead and do that now.

And into the freezer they go!

Serious popsicle goodness right there.

Happy Popsicle Week. Go ahead and make them all!

-C

Makes about four or five 3.5 oz popsicles

• 3 medium sized carrots
• 1 orange (zest and juice)
• 1-2 teaspoons fresh ginger
• water

Note. I did not use and sweetener and did not miss it but if you really think you need it, add a little bit of honey or sugar. But really, they are sweet enough so maybe give them a chance without it.

Start by chopping the carrots up into coins and stick them into a pot with enough water to just about cover the carrots. Stick on stove on medium heat and place a lid on the pot. Cook carrots until tender.

While that’s happening, zest and juice orange and grate up the fresh ginger. (I used 1 teaspoon of ginger at first, but after I blended it, I decided that I wanted a little more so I added another teaspoon)%u00a0 Once the carrots are soft, dump in all the juice, zest and ginger. keep on heat for a few more minutes to let the flavors all meld together.

%u00a0And now dump the pot of carrot goods into the blender and blend the crap out of it until smooth. (add in a splash or two of water if needed. Taste your puree and if you want more ginger, add it it.( can also decide now if you want any sweetener..

Now pour the mixture into you popsicle molds and follow the mold directions on how to use it (add popsicle sticks and stick it in the freezer)

Freeze until frozen.

Remove from freezer and let sit until pops slip from mold.

Eat until gone.

Make more popsicle.

%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.

%u00a0%u00a0 %u00a0%u00a0%u00a0I figured now is a good time to get this recipe out there before we get to far into spring and summer recipes because there is going to be a lot of banana ice cream filled recipe coming and I figured its a good idea to have the basic banana ice cream recipe ready for people to refer too.%u00a0 And because I made so much fantastic naner ice cream, I also made a cookies and cream naner ice cream for my sisters and the mister.

Comments that I got from my sisters and the mister when I made them this ice cream

-Sister one.”I give this my sister seal of approval.. It’s so good. %u00a0The first dessert you have made that I liked! (not including all the other desserts that you have made that I liked)”

-Sister two- “Wow.. it looks like ice cream and feels like ice cream and tastes like ice cream.. You should make me this ice cream!” (I was confused too because I was pretty sure I just made her some)

-The mister- “I am so excited for my new fly fishing pole!”

Ok, so the naner ice cream isn’t new to the mister and he IS very much excited for his new fly fish pole. So excited that he forgot to tell me how amazing that I am and to thank me for making him a big bowl of yumminess. (It’s ok, I forgive him)

And yes, this is probably one of the easiest, most delicious, healthy and amazing frozen dessert that you will ever eat. You will probably find yourself buying mass amounts of bananas and stocking the freezer until things just start falling out. (which is also ok because it’s only bananas and you can’t have too many frozen bananas)

%u00a0 %u00a0The stuff you need for this ice cream%u2026. Nice and ripe bananas, peeled and then frozen* That’s it.

To make it, place frozen bananas into food processor and hit the on button. Process the crap out of the namers until nice and silky smooth.%u00a0

*Note, the smaller the frozen chunks are , the faster and maybe a little easier for the blender to blend the naners into ice cream. So if you think of it, chop bananas into pieces before freezing or even after.

After all blended and smooth, either eat right away or scoop ice cream into a freezer safe container and stick in freezer. That’s the banana ice cream%u2026 %u00a0And it is amazing and so so so so so addictive. I make a batch, think I am only going to eat a scoop, then find myself eating half of what I have made, but it’s ok cause it’s only bananas.%u00a0

Now for the cookies and cream banana ice cream..One%u00a0batch of banana ice cream, either freshly made, still in food processor or made ahead and placed in a food processor and given a good pulse to smooth it up.

Add cookies in, crushing a bit beforehand and pulse till combined.%u00a0Now you have cookies and cream naner ice cream%u2026. and everybody is happy.

Scoop into a cup, a bowl, a freezer safe container, or directly into your mouth.%u00a0Be careful%u2026. You can still get brain freeze from eating naner ice cream too fast!

Keep it real hump day drum bum!

-C

Basic Banana Ice Cream

Makes one batch. Good for 3-4 servings

• 4-5 %u00a0ripe bananas peeled and frozen

Peel %u00a0bananas and stick in a freezer bag or container and freeze. When bananas are completely frozen, break into pieces and stick into a food processor or blender and puree until silky smooth.%u00a0

Eat right away or scoop into a freezer safe container for later.

Cookies and Cream Banana Ice Cream

• 1 batch banana ice cream
• 5-10 (depending on your cookie need) cream filled cookies like oreos or Trader Joe’s Joe Joe’s (These are gluten free)

In a food processor, blend banana ice cream with cookies.

Eat right away, with a utensil of choice in a container of choice.

Bowl licking is acceptable.%u00a0

Before we left for the weekend, I was was trying my hardest to empty the fridge out of all food with the intention of leaning it empty so I could leave it open to defrost while were were gone. Unfortunately I was not able to make it happen. What I did make happen was emptying it almost completely so that when we got home, we had pretty much no food in the house, except for a few things that probably should be eaten. %u00a0Plus one of the last things that I want to do after sitting in a car for 6 hours is go to the grocery store, or anywhere for that matter, so I was determined to make with what wet had in the fridge:

• Carrots
• half of a gigantic kohlrabi
• soy milk
• iced tea
• bananas that needed to be frozen
• strawberries

Perfect! %u00a0A few carrots and half of a gigantic kohlrabi.. plus at the hotel we were staying at, there were fruit bowls in he lobby full apples. Every time I went past the apples (which was a lot) I grab one or two, so I have a few apples (I actually have a lot of apples now). All the things I need for a super awesome salad slaw. Apples with their %u00a0nice sweet crispiness and kohlrabi with its cabbagey, crunchy earthiness, tossed together with some vinegar, some toasted walnuts and some carrots, I mean, so freaking good. And to make it a bit more of a meal, I made some lentils to go with it. But the best part was there was no need to leave the house!!

%u00a0%u00a0 %u00a0%u00a0The stuff%u2026 A huge hunk of a bigger then my head kohlrabi (or 2 normal bulbs). A carrot, an apple, toasted walnuts, red wine vinegar, and some salt.

Pretty simple stuff going on here. Just peel and julienne the kohlrabi, carrot and apple. (no need to peel the carrot or apple unless you want too) and stick it all into a bowl. %u00a0I used my mandolin, which is one of my favorite kitchen tools ever, but if you don’t have one, a box grater works too.Sprinkle with salt and a good glug glug of red wine vinegar. Chop up the walnuts (some big chunks and some very small pieces makes for good eating), toss it all together and, well that’s it. But wait%u2026. let it sit for a few minutes before serving to really let the flavors draw out.And there we have it. Super fast, full of flavors and crunchy texture. A salad slaw after my own heart.

Serve it as it or add to a bed of greens, rice, or lentils%u2026 and make sure to save at least as little%u2026 cause its an awesome little pre-bed snack.

Happy Week!!

-C

Kohlrabi Apple Walnut Slaw

• 2 medium sized Kohlrabis%u00a0
• 1 medium apple %u00a0%u00a0
• 1 small carrot
• 1/2 cup toasted walnuts
• red wine vinegar
• salt

In a large bowl, julienne kohlrabi (after peeled) apple and carrot. Sprinkle with salt, add in vinegar. Rough chop walnuts and toss the whole bit together. Let sit for at least 10 minutes, if not longer before serving. (A great salad to make ahead of time)

Eat as is, or toss onto a bed of greens, plate of rice or a bowl of lentils.

Any left overs only end up tasting better the next day.

I can’t stop eating these. They are like little balls of crack and I am an addict.

Frozen peanut butter grapes%u2026 I mean, I just can’t stop.

So you say you have never frozen your grapes? Well you should. It’s the only way I like to eat them anymore. %u00a0I was never a huge grape fan, but one day long ago, I discovered the wonder that is the frozen grape and it is amazing, Now whenever grapes are on sale at the grocery store, I buy way to many and end up filling our tiny little freezer with jars and bowls of grapes. %u00a0Then whenever the mister goes to grab the bag of %u00a0frozen peas for his sore back or knees, there is almost always a frozen grape avalanche. Why I don’t put a lid on those containers is even a mystery to me. %u00a0Oh, now I remember.. I want easy access.Oopen the freezer, grab a few grapes, and go on my way%u2026 not having a lid to take off makes the process a little easier.

Then one day, the frozen grape game turned into something else, something a little more decadent and even more addicting. Where it came from, I do not know. Maybe it’s some subconscious throwback to a childhood full of peanut butter and grape jelly sandwiches, or maybe it’s just that fact that I think peanut butter can pretty much go with anything. But no matter why, I started dipping those frozen grapes into peanut butter and never looked back. And now when I have grapes, it’s all I want to eat.

I am warning you now, once you start making these, watch out, because before you know it, you will develop a frozen grape addiction too. And littles.. they are as easily %u00a0addicted to these as well. I have seen kids that hate grapes go totally bonkers for these. %u00a0Just so you know.

The stuff %u00a0you will need.%u00a0Washed and drained fresh grapes (green or red. I usually use red but the green were half the price and the red ones didn’t taste very grapie*) Creamy peanut butter, skewers, and a little bit of cinnamon or cocoa powder (optional)

*Note. When you are the store, try %u00a0before you buy. You know what I mean, eat a few while shopping aground. I say this because not all grape are created equal. Some taste way better than others. I have bought grapes before that didn’t taste like anything or that have really tough skins, and those just piss me off, so eating a few will guarantee that your money is being well spent and that the grapes won’t disappoint you.

Ok, so now let’s make these bad boys.

Simple simple. Two grapes per skewer (or toothpick) Lay on a wax paper covered dish or pan and stick them in the freezer until frozen. When the grapes are frozen, melt peanut butter. Take a big glob and stick in a tall skinny cup or bowl and stick in the microwave or heat in a sauce pan and then transfer to a tall skinny vessel. %u00a0Take frozen skewed grapes and, one skewer at a time, dip in the peanut butter. Cover with as much or as little of the peanut butter as you want and place on wax paper. If you are feeling feisty, add a sprinkle or cinnamon or even a dash of cocoa powder. Or, this may seem a little crazy, but garlic powder is so F*ing good.(it’s worth at least giving it a try) When all grapes are dipped, place back into freezer for another 10 minutes or so to let the peanut butter set up a bit.

Whenever your ready%u2026 Eat. And be so happy. And always keep a back stock of frozen grapes in the freezer. They are the best.

Keep it realz.

-C

Peanut Butter Freezer Grapes

the quantity is up to you, but I recommend making a shit ton!

• Creamy Peanut butter (I use organic creamy from Trader Joes, or natural skippy)
• Green or Red Grapes
• Cinnamon and or cocoa powder (Optional)
• Toothpicks or skewers

Wash grapes and skewer 2 grapes onto a stick. Place on a flat surface and stick into the freezer until frozen, which usually takes about an hour.

Once grapes are frozen, stick a big glob of peanut butter into a tall skinny vessel (Like a juice cup or a 4%u00a0oz ball jar) and warm to a liquid constancy in the microwave (about 30-45 seconds) or if you don’t have a microwave, stick in a sauce pan, warm on stove, and pour into a glass (what I do)

Remove frozen grapes from freezer and dip into melted peanut butter. Place on a wax paper line tray or pan and sprinkle with cinnamon and or cocoa powder, or not, or a few (whatever you want) and stick back into freezer for another 10 minutes.

Eat as many as you want%u2026 Make so many because you will become addicted!

%u00a0This week was good. %u00a0Two days in a row the front door was open, the window was open and the heater was off, which pretty much made me that happiest person in the world. My spring cleaning brain has kicked in and I want to clean everything (even the walls). I even spent a good part of an afternoon moving and rearranging furniture. (The house ended up basically the same as when I started) And one of the best parts of the week%u2026.most of the snow melted! I am getting super hyped to start raking, cleaning, planting and weeding and and just getting really dirty! Oh how I love the spring!

Here are a few internet things from the week

-%u00a0Ancient Grains are new again%u00a0About time!

-%u00a0This article about the chemistry of cookies is a good one%u2026.

– Oooohh pretty. %u00a0String art

-How to Do Fishtail or Herringbone Braids Step by Step%u00a0 I need to start doing something with my hair besides a really sloppy pony tail that I don’t take out for days on end.%u00a0

-I think I want to make this Honeycomb shelves.

And %u00a0some real life happy%u00a0Oh Intervale Community Farm..I love you. I picked up my farm share and was especially pumped %u00a0for another gigantic kohlrabi and some locally grown, locally milled wheat flour.

%u00a0%u00a0The trees, they are a budding

%u00a0The perfect ripeness, destined for naner ice-cream!

My sister and I took this little for a sled ride through the wood where there was snow (but it was 45 degrees!) The hike ended up with me %u00a0pulling her through a field of mud. It was fantastic.%u00a0

One year ago today. Dinner with my favorite people.%u00a0

Hope your weeks was awesome and warm..Spring is just about here to stay!

Have a great week!

-C

Oh do I love a good Sunday. The picture above was taken last Sunday and what a glorious day that was. The mister and I took the pup hiking and it was the most spectacular of days. Sunny, 30 degrees and no wind..I could’t have asked for better weather. %u00a0

The rest of the week turned out alright. The weather went back to hell again and I was a little frantic and super busy, but all in all, good. I accomplished some things %u00a0that needed to be done and got to spend time with just about everyone in my family. The highlight%u00a0was when my sister slept over and we finally watched the Fault in our Stars while eating lots of food, cuddled together on the couch. (movie was good, but book was better. Books are always better) We then woke up early the next day and we (the mister too) %u00a0journeyed across state lines to the closest Target where we purchased some hand soap, %u00a02 seltzer waters and 2 jars of baby food. (I needed the jars) On our way out, the lady experienced her first ever taco from the taco bell in the food court before heading back to Vt. We spent the car ride singing terrible pop songs and eating the babyhood (Blueberries and sweet potato, and yes, they are tasty) We then came back tom my house, listened to more awesome music while she did her homework and I played on the computer and made dinner. %u00a0It was the best.%u00a0

Heres a few of this weeks happy bits from the internet.%u00a0

– I will be making these wire baskets%u00a0this week. I need storage and I love a good wire basket.

-I have been ending %u00a0up on this website every night..Making plans

-I need this shirt!!! Feel free to buy it for me!

-Throw Back Song!%u2026 And yes, I was sure I was going to be Mrs. Zac Hanson when I was 11.%u00a0

-My sister sent me this link,%u00a0Wool and the Gang.%u00a0So cool.

-These pictures made me laugh. I end up with veggies like this all the time.

And here are a few pictures of my real life happy%u2026..

Playing on the frozen lake. It was so freaking cold and windy, but we just had to do it!

Beach stairs. Hopefully soon they will be a little less icy and maybe even lead to some sand and not waist high drifts of snow.

%u00a0Two of my favorite people in the world.

And I made brunch with 2 more of my favorites.

My little brothers (can I say little if they are bigger then me?) came over and we all had dinner together while listening to music from when they were born. Nothing like a few 17 year olds to make a person feel old.

Blooming daffodils. I love to watch my flowers open up, it’s just as good as the flower itself.%u00a0

Have the best first week of March ever!!!

-C

Another week in the Siberian Express (and another catchy name for weather) %u00a0The lake is completely frozen over and the snow piles are getting bigger then ever%u2026 We are in the dead of the winter, which means it an only get better from here.

Yes cold, but not a bad week. I have been getting our stuff together to start the ever daunting task of filing our taxes (blaaahhhhh), and the lovely mister has spent his week pretty much dealing with everyone’s frozen pipes (poor guy), but we have managed to fit in a little fun. Dinner with sisters. A day with a little that included a lunch date of clementines and mustard. We even went to a high school play that my littlest sister was in. (She was so freaking awesome!) Plus, this week I have really noticed the longer amounts of daylight happening. (I can’t wait for daylight savings) %u00a0I can feel it in my inner most parts of myself..that its going to be spring soon!!! I just need to keep from freezing to death for a few more weeks.

Here is some fun internet stuff %u00a0I have found this week.

• Ever wonder how mushrooms grow? Take a look inside a mushroom house.

• These%u00a0Stuffed pets%u00a0are pretty funny. If I were to bring home a stuffed animal that looked like the trash dog, he would almost certainly love it for about a week, but the moment he feels like he is not getting the adequate amount of attention, would stand in front of me and slowly tear it apart. (because that’s what he does)

• I want to make this Marbled paper%u2026 But am going to wait until I can do it outside, so maybe in like a few months

And a few bits from the real world

This little is rocking out to some sweet tunes%u2026.We started out listening to Beck and ended up listening to Elmo. I guess that happens sometimes.%u00a0

Can I buy then all? I am a plant hoarder%u2026 and can never get enough. I took this picture, walked away to contemplate about weather or not to buy the purple one, went back and someone else had grabbed it. Bummer,%u2026So instead I bought some fresh daffodils, YAY!

%u00a0Romanesco. A cross between cauliflower, broccoli, cabbage, brussels sprouts, and a space ship. %u00a0Pretty Pretty!

It took this guy about 5 minutes to cross over this bridge. The stick in this mouth was too long and would get stuck between the two railings. It %u00a0was some funny shit.%u00a0

Of things to come!!!%u00a0

Have a fantastically lovely week..It’s the last one of February!%u00a0

-C