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
It is exactly that time of year. Apples galore, cool days in need of a little extra warm, meaning a warm oven is welcome, if not needed. It%u2019s the best time of year, or at least one of them.
And so I bake bread. Sometimes just a roll, and sometime a loaf, almost everyday. I love bread baking because, well just because. Plus it%u2019s what people want to eat and will always eat because I guess bread=love. Makes sense to me.
This bread was made from a small dip in the 2 gallons of applesauce I made the night before. (We had sooooo many apples). The mr isn%u2019t the biggest fan of applesauce, says he would rather eat a fresh apple. I kind of get it, but dude, warm, chunky, slightly cinnamon-y applesauce%u2026 I mean, that is happiness right there. Right? Anyway, I am trying not to eat all the applesauce to my face by myself at once (it has been a challenge) and plus I needed to make the mr some bread, so I figured what the hell. I%u2019ll just use applesauce as my liquid in the bread. And so I did and that is that and now that mr really like applesacue (when it is baked into bread)
This bread is a basic sandwich type bread. The apple taste is there but not overwhelming so it can be used for sandwiches of all kinds, toast, just eating with a smear od something, or not. Just a overall good loaf of bread with a little extra from the apple. And braided because I was feeling classy. It%u2019s amazing what at little braiding of bread dough can do for your self esteem. Made me feel like I was the coolest person in the world. Haha!
Now to the bread.
The stuff. A few apples, regular all purpose and white whole wheat flour, salt, applesauce, maple syrup, yeast, and warm water.
Applesauce, shredded apple, maple, yeast, and a little water get mix up and let to sit for a few minutes to activate yeast. Then the salt gets mixed in, along with all the flour. Stir until dough forms. Dough should be slightly sticky, ut not wet. IF wet, add a handful more flour. To dry, add more water.
Dump the dough onto a floured surface, cover your hands in flour, and knead dough for about 5 or so minutes, adding more flour as needed to keep dough from sticking, until the dough is a nice and cohesive texture.
Nice looking dough. Now roll dough into a ball.
Place dough in a clean wet or oiled bowl and cover with a damp cloth for one to one and a half hours or until dough doubles in size.
Dump dough onto floured surface.
Cut dough into 3 equal pieces and roll out into long longs.
Braid logs together. You can stop here bake it this way or%u2026
After placing it on a parchment lined baking sheet, tuck the ends of the braids underneath each other and make it like this. Either way. And once you have the dough on the baking sheet, brush a little water or plant milk on top and let dough rest for 15 minutes of so while the oven preheats.
Before oven and after oven. Classy, right?
Then for shin and soft crust, rub warm loaf with some plant butter.
And for the hard part. Let it cool before slicing it. Ok sure, a little warm is fine, but wait at least 20 minutes (an hour would be best) and then eat you some bread.
Eat you some bread. That%u2019s a t-shirt right there.
Happy Fall friends!
-C
makes pretty one loaf
2 cups all purpose flour
1 1/2 cups white whole wheat flour plus more for kneading
1 cup unsweetened room temperature applesauce
1 large or 2 small apples ( about 2/3 cup shredded apple)
1/4- 1/2 cup warm water
1 tablespoon maple syrup or honey
2 teaspoons active yeast
1 teaspoon salt
1 tablespoon or so plant milk or water
1 tablespoon plant based butter (optional for rubbing on finished bread)
Grab the apples and shred them until you have 2/3 cup shredded apple. In a large bowl, mix together the applesauce, shredded apples, yeast, 1/4 cup warm water, and sweetener.and let yeast activate for a few minutes. Add in salt, the all purpose flour and the 1 1/2 cups white wheat flour. Stir together until dough forms. The dough should be a little bit sticky so if the dough seems to dry, add in 1/4 cup more warm water. If it seems really wet, add in a handful more flour.
Dump dough out onto a well floured surface and knead for about 5 minutes adding a little bit of flour to the counter as needed to prevent it from sticking. Once dough is cohesive in texture, roll into a ball and place into a clean wet or oiled bowl. Cover with a damp towel and allow the dough to double in size. Should take between an hour and an hour and a half.
Once dough doubles in size preheat oven to 400
Dump risen dough back onto a well flour counter. Cut the dough into 3 equal sizes and roll each piece into long logs about 20 inches or so long. Place each roll next to each other and braid. Grab a baking sheet and line with a piece of parchment paper. Sprinkle with a bit of flour and place braided dough onto sheet, either as a braid or if you want, like I did, wrap the braid around itself into a rounded braid situation. Tuck ends into each other and under the loaf. Brush the top gently with a little plant milk or water and let rest for about another 15 minutes or so.
After the rest, place dough into preheated oven. Bake for 35-45 minutes (Less if left long braid, more if wrapped braid) or until the top is a deep golden brown and when tapped on the bottom, it sounds hollow. Also can use an insta read thermometer and check temperature. You want it to reach 190 degrees.
Once bread is baked, remove from oven. If you want the top to stay a little crispy, don%u2019t do anything but let it cool. For a softer, shinny crust, rub the top while it is still warm with some plant based butter.
Let bread cool completely before cutting.
Then eat it like you would eat bread. Any and every way.
Store cooled loaf in a airtight bag on counter for 2-3 days but if not eating that fast, slice and place into freezer. That way you can pull out individual pieces and toast as you want.
Spit peas are one of my go to%u2019s when camping. Besides taking up no room at all to pack, they are also super easy to make. Plus they only take about an hour to cook, which is the perfect amount of time to prepare the rest of the food for a meal and sit and chill out before eating. Not to mention that they are damn freaking tasty, especially after a day frolicking through woods and paddling on water. I mean, who doesn%u2019t like split peas? (If you say you don%u2019t, you probably should try again because I bet you would like these)
Constnaly thinking of our next hiking, kayaking, and camping adventure has got me with split peas on the mind. Especially now that the nights are getting a little cooler. Knowing that I am gonna have a hearty, protein pack and filling meal after a day of activity is just the greatest.
And collard greens. A green that gets overlooked a lot. No super popular, well, not around these parts, which is crazy because they are SO good! They have a more pronounced flavor (in a good way) then most greens. More pungent and earthy, and slitghy salty, if that makes sense. And hold up better then any green when cooked making them perfect to toss into pots with things like spit peas . Plus they travel well. I can bring a bunch camping with me and not worry that if I leave them out for to long they will turn into slimy green mush. If it is really hot, sure they might wilt up a bit, but stick the stems in a little water, they will last all day fine. And that is all you need them to do.
So yeah, this dish is perfect for camping, but also perfect for not camping and just making at home too. Again, super easy, fast and is just a great tasting dish.
Split peas and collard greens. Topped off with mustardy cabbage slaw. Can%u2019t wait to make this again this weekend!
To the spit pas and collard greens!
The stuff. A bunch of collard greens, some split peas, an onion, a couple carrots, some cabbage, stone ground mustard, spices which include garlic, ginger, dill, thyme, and ground mustard. And salt and pepper. And you are gonna need water too.
Start by removing the stems from the leaves of the collards. Then small dice up the carrots, the onion and the stems. Grab the collard leaves, roll them up together, then slice then into thin ribbons.
All that stuff you just cut up now gets tossed into big pot, along with all the spices.
Add in the dried peas and water. Lots and lots of water. Bring pot to boil, then reduce heat to low and loosely cover pot. Cook foe 45-50 minutes or so.
While the peas and greens are cooking, shred up some cabbage.
Add a good dollop or two of some good stone ground or Dijon mustard and mix.
Cooked until the split peas are tender and starting to fall apart. Taste and season with salt and pepper.
And then you eat. A big bowl full of the slpit peas and greens, topped with some mustardy cabbage slaw.
This is good food. Really freaking good.
-C
serves 4-6 folks
2 cups dried split peas
8-9 cups water
1 large onion
2 carrots
1 bunch collard greens (about 6-7large leaves)
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon dill
1 tablespoon thyme
1 teaspoon ground mustard
salt and pepper
2-3 tabespppms Dijon or stone ground mustard
1/2 head of cabbage (red and or green)
Start by removing the stems from the collards. Grab the carrots and onion and dice them up small, along with the stems. Then take the leaves of the greens and stack and roll them up together. Slice the roll into thin ribbons. Place all of it, carrots onions stems, and greens, into large pot, along with all the spices, (don%u2019t add any salt until the end) and stick o the stove. Add in the split peas and 8 cups of water. Bring pot to a boil, then reduce to low and place a loose lid on pot. Let cook for 45 minutes to an hour, or until the spit peas are tender and just about to fall apart. If you think you might need to add more water to cook the peas through, then add another cup.
Once cooked, season with salt pepper to taste.
For the cabbage slaw,which you can make right after your start the peas, just shred up cabbage and mix it together with the mustard and set aside.
And once the split peas and collard greens are all cooked, scoop into bowls, top with some of the cabbage slaw, and eat to your face.
I love me some falafel. I love me some peppers. So I guess it is natural that I would want to stuff falafel inside of peppers and eat them all to my face right? I think so.
As we all already know, most of what I cook is depicted by whatever I get at farm share. And the past few weeks we have been getting a lot of peppers. I have been happily eating one or two a day, just as they are, but I figured it was time that I did something else with them. Now what is the first thing that comes to mind with peppers? Stuffed peppers of course. And there you have it, falafel stuffed peppers.
So I am not going to lie and say the mr ate them and swooned. He is not the biggest fan of peppers (I am starting to realize that he doesn%u2019t have all the right taste buds in his mouth. So sad for him.) so he dumped the falafel out of the pepper and ate it with most of the pickled onions, the tahini, and rice. That he really liked. Lucky me, I wanted his pepper anyway because roasted peppers are freaking fantastic amazing and whatever him. Me, as a pepper and falafel lover, I found these stuffed peppers to be everything that I wanted and needed and then some. Eaten pretty much right away warm, with pickled onion and covered in all the tahini, it was a very very satisfying meal. But also a left over stuffed pepper that was stuck in the fridge, eaten cold standing in front of said fridge, right before bed. That was something great as well. I might have even gone in for a second one%u2026%u2026
Anyway, a pepper stuffed with falafel is a good idea if you want food, like peppers, like falafel, and are cool. Just saying.
To the falafel stuffed peppers!
The stuff. A few sweet peppers, some cooked chickpeas, chickpea flour, an onion, a bunch of fresh cilantro and parsley, a few cloves of garlic, red wine vinegar, a little water, tahini, cumin, chili pepper flakes, and salt and pepper.
First, take the onion and cut in half. Take one half and cut into very thin slices, place in a bowl, sprinkle with a pinch of salt and toss with the vinegar and a few tablespoons of water. Set that bowl aside. The other half of onion just cut into a few smaller chunks.
To make falafel. Add the chunks of onion and garlic to food processor and pules a few times to start chopping it up. Add in the cilantro and parsley, the chickpeas and chickpea flour, the cumin and chili pepper flakes, and a good few pinches of salt and lots of pepper. Pulse until completely combined but still a bit chunky. OR pulse until smooth if you would rather it like that. It%u2019s up to you.
Grab peppers and cut each in half. Remove the ribs ad the seeds.
Take falafel mix and stuff it into peppers.
Place peppers onto a baking sheet and into the oven they go.
In the meantime while the peppers are cooking, toss the onions around in the brine a few times. Then right before you take the peppers from the oven, drain the brine from the onions into a jar with the tahini and mix until smooth. Add a splash of water to the mix if you need to loosen it up a bit more to make the consistency of the tahini drizzle-able.
And out they come when all roasted and crispy and my oh my, so good!
Now you eat. Garb a bowl, maybe a grain of some sort if you like (I made the mr rice), plop a pepper down, add some pickled onions and drizzle that tahini all over.
Eat.
-C
Makes 6 half peppers stuffed
3 medium sized sweet peppers
2 cups cooked and drained chickpeas (or one can)
1 large onion
1 bunch (about 1/2 cup packed) cilantro
1 bunch (about 1/2 cup packed parley
2-3 cloves garlic
2 teaspoons cumin
1 teaspoon chili peper flakes
1/3 cup chickpea flour or oat flour if you don%u2019t have chickpea
salt and pepper
1/4 cup tahini
a few tablespoons water
3 tablespoon red wine vinegar
Preheat oven to 425
Grab the onion and cut in half. Take one half and cut into very thin slices and place in a bowl. Spinkle with a pinch of salt and dump in the vinegar along with about 2 tablespoon water. Toss around until all the onion is coated and set aside.
Take remaining half onion and cut into big chunks. Toss into a food processor along with the garlic and pulse a few times until the onion is chopped up. Add in the cilantro, parsley, chickpeas, chickpea flour, cumin, chili pepper flakes, and a good pinch of salt and lots of pepper. Pulse the hole shebang until the mixture is combined, the herbs are incropeted, but there is a little chunk left. Or you could make it smooth if you wanted too. It%u2019s up to you.
Grab the peppers and cut them in half. Remove the ribs and seeds then take the falafel mixture and evenly distribute it between the peppers halves.
Place stuffed peppers on a baking sheet, falafel side up, and place into oven to bake for about 45 minutes. You want the falafel mix to have a chance to cook inside and out and to get nice and golden brown and crispy on top.
Right before the peppers are done, grab the onions and the tahini. Toss the onions one last time in the briny mix it%u2019s been sitting in, then drain that brine into the tahini. Mix around until smooth. The tahini should be at the consistency to drizzle so if it is still to thick, add in a splash of hot water to loosen it up.
Once peppers are cooked, remove fro oven. Place on a plate with or without some grain, toss on some pickled onion and drizzle tahini all over.
Eat.
Store left over peppers in a the fridge. To eat, just reheat or eat cold. I really enjoyed eating one cold.
I think we are pretty much out of the clear. Yes I woke up yesterday morning to a light coating of snow on the ground, but I feel like that was it. It has got to be because I have to wash my winter jacket that is as of now, covered in dirt and concrete so it needs to be washed. And once it is washed, it is getting packed away with all of the other winter stuff. So you see, we really cannot have any more winter jacket weather because I won%u2019t have a jacket anymore. It must be sweater weather or warmer and that is that. Are you listening weather?
The week good, if not a bit hectic and all over. There was work, paper work, the %u201cmust not be mentioned%u201d and no they are not done yet but must be by next Monday or else. The mr has been running around all over town doing this and that which has been a slight pain because when he is super busy and I am busy and we only have one car and my bike needs a good tune up before it is safe%u2026 Well it makes things some what difficult. But so far we have managed and there wasn%u2019t too much arguing over car. We did manage to take a nice walk down by the lake, I also was able to sneak in a warm afternoon of clearing out the garden and picking up yard trash. The back porch is almost ready for summer living and green things are popping up all over the place making me ache for more more more. Think of it, trees with leaves. I am getting more excited every day.
Friday was a crazy day. Woke up, went to the gym with no plans other then work at the studio and having the littles over for dinner. By the time I came home I had plans to quickly make a cake before work because the littles pizza party turned into a family birthday party for Megan. So I made that cake, ran to work, moved 700lb of clay and loaded kilns. The mr picked me up with littles in tow, we ran home in time for all the family and partied partied until I kicked everyone out of the house at 7 because I was exhausted and plus Megan needed to go to Costco so she needed to leave anyway. Ha.
Yesterday, after a near sleepless night due to a racing mind, we woke up (again, to snow. BLAH), I bundled up and out we went to spend half the day pouring wet, heavy, cold concrete. I must say, pouring concrete usually isn%u2019t the worst, but yesterday, well it was. First off, we were working in very tight quarters making moving somewhat difficult.. Secondly, I was sore from all the clay moving the day before. And I was freezing. And tired, so so tired. By mid morning my fingers and toes had tuned to ice, I was covered in so much dirt and concrete, the mr was basically rolling around in dirt (reference picture above) so was trashed worse then me, but we were getting it done. The mr was brilliant and saved us so much time and hassle by coming up with a tarp and jostle concrete mixing technique so that was good. Anyway, the concrete was all poured and it is over. (Now we wait for it to set to finish porch construction) The rest of the day was short and went by with cleaning the house. I don%u2019t know how my family does it but there were sprinkles from the cake EVERYWHERE!
Today, after a quick romp to the gym, the library, the grocery store, and all the other little chores I need to do, the mr and I are going for a drive to look at a van. We need a work car. The life car is getting trashed, we have been having to get materials delivered (which costs money and stupid time) because we cannot fit wood and big stuff in the car, and it is just not practical for us to share. So van. A van for work, A van for cross country travel. A van for sanity. Hopefully this van is the one. Wish us luck.
Some stuff from the internet that you might care to look at.
-Thinking real hard about buying these Birkenstocks%u2026but not sure. Any opinions?
–Stop Asking Kids What They Want to Be When They Grow Up The question forces children to define themselves in terms of work. And really, what do you consider grown up?
-Gluten sensitive? Try sourdough. Why Some Gluten-Sensitive People Can Still Eat Sourdough Bread.
–Kitchen spices look startlingly different in the wild. So pretty
–Brown is one of my favorite colors
-Got a power drill? If yes, you also have a oven cleaner. I Cleaned My Oven with a Power Drill
–All Right. Some Cats Do Fetch. Only never fetched. That would have been beneath him. But he did respond to his name. Cats Might Not Act Like It, But They Know Their Names As Well As Dogs
-I very much like this house.
-Will Kevin Costner be my neighbor? Floating cities could ease the world%u2019s housing crunch, the UN says
–10 Things Nobody Tells You About Plywood. I love a good application of ply wood. We have plywood floor tiles in the pantry and our kitchen cabinets are plywood and they are great.
And some pictures from the week.
I can%u2019t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)
Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.
But enough about how many lentils I eat, what we need to address is this chili. It doesn%u2019t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it%u2019s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.
And it%u2019s chili and chili is the best so you really should just get it made. It%u2019s what you need, I can tell.
To all the lentil goodness!
The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalape%u00f1o, and salt and pepper.
Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.
Grab that jalape%u00f1o and remove steam (and seeds if you want heat) and dice into very very small piece.
Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.
Looking good.. So good I wanted to eat it all, but don%u2019t, it%u2019s for the chili.
Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.
Well look at that, chili.
And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.
Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.
Lentil chili. Grab a bowl, kick up your feet, and dig on it.
-C
makes a lot of chili, like 10-12 servings
1 pound green lentils
1 large onion
5-6 cloves or garlic
1 cubanelle pepper (or any green or sweet pepper)
2 large carrots
3 cups chopped cauliflower (fresh or frozen)
6 cups (two 28 oz cans) crushed tomatoes
2 hefty tablespoons cumin
1 hefty tablespoon chili powder
1 teaspoon ground ginger
1 jalape%u00f1o pepper
6-8 cups water
salt and pepper
diced avocado for serving (optional)
Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalape%u00f1o pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.
Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.
To serves, ladle into bowls and tope with diced avocado.
Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.
Another week come and gone. The month of February is already flying by and I would be lying if I said I cared, because I kind of don’t. It’s not that I am not appreciative of every day and all that good stuff, but I am,%u00a0and more so everyone around me, are in the midst of some serious winter crazy. It happens, and I accept it,%u00a0but I just want to open all windows, stop having to wear all the layers,%u00a0sleep under a tree, and get away from all the people.%u00a0I could do all that now, but then I would be really cold , so I wait, and I deal with all the crazy. At least I like winter weather and have been able to escape outside when I need to. But I think that hardest part for me right now it food. I miss freshy fresh food. This is probably my slimmest month for food, which is basically all roots.%u00a0%u00a0I have gone through pretty much all of my back stock of frozen and canned stuff from last summer. I have already gone through all my farm share which %u00a0is basically all roots and hasn’t had much for greens lately and probably won’t for another few weeks. I am starting to really crave the fresh stuff, more greens, beans, tomatoes, eggplants, you know, the spring and summer stuff.%u00a0Yeah sure I can go buy that food at the grocery store, but it is all %u00a0out of season and would probably taste like shit so I will settle for bitching a little here and wait for the good stuff to be more in season. That is the natural thing to do.%u00a0
Enough of the bitching because it really hasn’t been a bad week. %u00a0The mr and I went for a little hike in the woods which was just so very very nice. Did a bit of babysitting of just the baby. (he is obsessed with his Woody and Jessie calls.. so dang cute)%u00a0We hung out with the bigger littles and talked lofted bed building, and my mom and Barb came over to eat the cutest little heart jam hand pies. The mr got his new mud hawk which he now carries around the house everywhere with him and has also been bringing home more and more tools to add to the collection on the back porch (aka, the wooden spoon carving work shop) %u00a0He is now officially obsessed.%u00a0
The Olympics started and I have sound myself on more then one occasion watching the people do the craziest of things.(are you watching?)%u00a0I never used to really care but I don’t know, I found myself a little more interested this year, especially in the figure skating. Those athletes are beasts.%u00a0How the heck they do what they do %u00a0it is beyond me. I guess that is why we watch them right?%u00a0
I was talking last week about how I wanted to start painting everything. Well I haven’t painted everything, but I did paint the kids rooms cave a really dark blue. I am really excited to finish painting all the stars and set the room up more for the kids and also so that the mr and I can use it a bit too. %u00a0House projects.. I am trying to not get myself to deep into anything right now, at least until I can open the windows to air out the fumes. (paint fumes are not joke)%u00a0
I am not are whats going on today. The mr is running around, doing some %u00a0landlord stuff, some moving , some shaking. (That guy, I tell you, he is always doing something for someone else. He really is a gem of a person.) Me, I might lend a hand too, but I really just want to keep on painting the room,%u00a0do laundry, take a walk into the woods,%u00a0and nap. Or drink all the coffee in the world, embrace the crazy stirring inside of me,%u00a0and see where I end up. Maybe I’ll go take a crack at some figurer skating.. hahaha. I don’t not need to spend the day in the hospital.%u00a0
A few internet links from the week.
-If you are watching the Olympics ice skaters and have no idea how it is possible and what the hell is going on.%u00a0%u00a0Figure skating jumps, explained
-These are some cray cray potties.%u00a0Japanese-Designed Public Restrooms in the Shape of Fish, Crabs, Tree Stumps
-Everyone pees in the shower. If you say you don’t, I don’t believe you.%u00a0Is it OK to Pee in the Shower?
–Space X sent a cute red Tesla Roadster into space. Here%u2019s what%u2019ll probably happen to it. Car accidents happen, even in space.%u00a0
North Korea%u2019s Cheer Squad. Whoa ladies, whoa.
–Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline. I eat more greens in a week then the average person does in a year. I will never loss my mind!!!!
-I am not a barque of roses type of girl, but I know that a lot of people are. But do you ever wonder Why Do We Give Roses On Valentine’s Day?
–Why Your Brain Clings To False Beliefs (Even When It Knows Better)%u00a0
–Sorry, I’m a Mammal: A History of Women & Body Hair // RAZOR BURN: A Brief History of How We Got Tricked Into Shaving. Lucky me, I was not tricked although it does piss some people off.
–FABRIC IN THE WIND. Something about billowing fabrics makes things slow down and gives me some feelings.%u00a0
Pictures from the week
Mid January. I love this time of year. All the big holidays are over so the pressure is off, my body is acclimated to all the snow and cold so I handle it just fine, and every day gets a little bit longer. I feel like it’s when I really get %u00a0focus on and enjoy winter for all it’s greatness. It’s just so dang pretty and I am again wondering why I do not live in a little cabin in the middle of the woods. Or why I have yet to go sledding. On the agenda for the week…Build a cabin and speed down a hillside on my ass. Can’t wait.%u00a0
The beginning of the week I was still feeling like garbage. I thought for sure that what I had was a 24- 72 hour thing, but it lingered well into the week. (watch out, everyone is getting it) I feel better now, but am still a little low energy. Getting sick sucks so I think I won’t do it again.%u00a0
And the twins turned 20. I would tell you all about how great it was to hang out with them but they are too cool and didn’t return any of my texts for hanging out and I guess they don’t care about me any more so whatever. Instead the mr and I brought Judah over to Shanons to crack eggs and make giant bowls of marshmallows with Cameron for dinner. So Happy Birthday Mark and Paul. You suck.
The mr and I made a trip out to Barton for a day of hard work. We gutted a bathroom, the mr moved some plumbing,%u00a0and Jes and I starred down an actual “shit hole”( i.e. a hole that shit comes out of and is the proper use for the term), while sewage spewed all over the place and the mr stood strong and held up all the pipes in a sea of shit. It was a very dirty job, but someone had to do it. Unfortunately it was us, but there are worse things I guess.%u00a0%u00a0And now Jes is well along her way to putting a floor down over the hole %u00a0and spending quality time with the purple swans the adorn her bathroom walls.%u00a0
After that, the week just flew by. There was the farm share (thank goodness, I was starving), more family stuff with my and the mr’s family,I re-pierced my ear and may have gotten it infected,%u00a0and I started a new sourdough starter (the yeast loves Red Cat Farm flour!). And let’s not forget the crazy ass weather. Friday afternoon I had all the windows and the front door wide open and the heat turned off. 60 something degrees and almost every speck of snow had melted. It was so, well, it was nice, but so weird. And very short lasting because we got like 6 inches and dropped like 70 degrees by the next day. Ah, Vermont. Love it or go crazy.%u00a0
Today is one of those days where it could go either way. I have a pile of papers that I need to go through, people to see, laundry to do, but I am also thinking that an afternoon of wondering outside,%u00a0reading and knitting might just take priority. Next week is going to be hectic so maybe I rest up today. And ice my ear because it really hurts.
What the Internet had for me to read.%u00a0
-I love these so much I need to print them out, especially Backpfeifengesicht because it makes so much sense.%u00a030 Untranslatable Words From Different Languages Illustrated By Anjana Iyer
–The Rolling Huts: An Architect%u2019s Alternative Approach to Camping. My new life plan right here. Seriously. Buy the land and build the huts. It’s gonna happen.
-After reading this book I feel like I should just make life all about the bread.%u00a0Sourdough: A Novel.
-Mushrooms are magical, and not just the magical kind.%u00a0Do Medicinal Mushrooms Actually Work?
-Are Gummy Bear Flavors Just Fooling Our Brains? It’s all the colors. Our brains do weird things.%u00a0
-I could eat that whole thing. Giant Cabbage.%u00a0
-Periods piss me off.%u00a0There%u2019s a reason using a period in a text message makes you sound angry
–Inside One of America%u2019s Last Pencil Factories. This is pure awesomeness and make me really happy.%u00a0
-Talk about some sweet ass sweaters.%u00a0Custom Hand-Knit Sweaters Blend Subjects into Urban Environments
–It’s January: Time to Plan Your Garden.%u00a0I can’t wait for seed catalogs!!!
Pictures from the week.%u00a0
Happy Merry Christmas Eve you guys. I hope today and %u00a0tomorrow brings rest and relaxation and excitement for all the fa la la las la to come.%u00a0
I am excited. And really tired, and maybe a little stressed, but still really excited. We are doing the family Christmas tomorrow at our house, all 23-25 of us. Our house is officially the sponsor of all family gatherings. And because of this, I think that my family should all chip in and buy me a robot vacuum because I think I finally have gotten to that point where I am sick of constantly vacuuming (and the mr is sick of me constantly vacuuming too) %u00a0
%u00a0We started off %u00a0the week strong, with a sense that I had everything done, covered,%u00a0planned, and no stress. There was a bit of running around, especially for the mr, who was finishing up some jobs, but we got things done. I even got the loft cleaned (again) for Jeff when he gets here (he is coming the day after Christmas) I did a morning of gift wrapping for HANDs, finished up my Christmas shopping, picked up the farm share and made it to the %u00a0grocery store before all the food was gone.%u00a0Things were going smoothly. And good things happened too.%u00a0I made a chocolate babka wreath for fun. Shannon got the news of a New Year hip (but the mr fixed it with his bandaid and gave her a little penis to boot(see photo below)) Barb got excepted to a college, and I ended up with the most fantastical tree skirt that I have ever seen. A panda bear Christmas. If you new me as a little you would know that I was obsessed with pandas and that this tree skirt is perfection for my young self and gives me all sorts of happy feels.%u00a0
And all the snow. I think that we got about 5-6 inches of the most fluffy fun warm stuff that makes the world glow. That was the best.%u00a0
Yesterday was a nut of a day. It started out slow but by 11, we had the three littles (Coco aka Emersion, is walking now which makes things a littler more interesting to say the least) over for lunch/christmas present making /newspaper snow flakes. It couldn’t have been any more crazy and messy. We started out %u00a0painting on fabric to make pillows (the coolest pillows ever) for them to give to their mother. (she doesn’t read my blog so she I am not spoiling anything here) That was a mess in itself but we topped that off with trying to eat lunch at the same time. Three starving littles with paint all over, we rushed to get them some food. The mr was making the sandwiches and accidentally smashed the bowl of egg salad on the floor. It was eveywhere, glass and egg, and all sorts of gross, and the kids were starving and the baby was walking. But we were still all ok. Then I burnt the grilled cheese very badly while a little spilled the soup all over the table and the iPad. %u00a0They finally ate carrots and apples and cheese quesadillas, but they definitely were starting to get a little toody and crazy themselves. Paint and egg, and wetness everywhere (going in and out of the house and it started to rain) the mess was just getting bigger and bigger.%u00a0And I didn’t even mention the soccer net the mr is making that is hanging in the middle of the living room.%u00a0To top it all off, my mom dropped off enough food to feed an army for the shenanigans on Christmas so there was bags of food everywhere. But she brought me flowers so everything was good.%u00a0After that we figured what the hell and just made a shit ton of newspaper snowflakes and really just committed to trashing the house.%u00a0Then they left and I spent the evening cleaning the fuck out of everything.%u00a0
I am hoping today goes a little more smoothly, although I am pretty freaking tired %u00a0because I spent most of the night tossing and turning over the things that I need to do today. (white chocolate chip or oatmeal white chocolate chip cookies? Do I have a empty recycling box for wrapping paper? Is there enough toilet paper in the house?)%u00a0I know I am going to have to spend at least 15 minutes removing the sheet of ice that has accumulated over the car last night before I can leave for the gym, but the then that it’s, the rest of the day I am going to be spent in the kitchen.%u00a0%u00a0My plan all week was to spend yesterday baking and to spend today relaxing with a book but yesterday did not happen as planned. Todays schedule is now %u00a0to make all the cookies,%u00a0a birthday cake,%u00a0(Cameron’s birthday is tomorrow too) and last minute Christmas things to finish up (doesn’t involve shopping!) At least my house is clean for the time being. I know it will be short lived but hopefully someone brings that vacuuming robot with them tomorrow.
True story. The mr likes to pick me up and tell me he wishes I wonuld fit in his pocket so he can carry me around with him everywhere. So sweet right?%u00a0Yesterday in the midst of my crazy (I was going crazy)%u00a0he picked me up and said he wished I was tiny enough to stick me in his pocket so I would shut my mouth and be quit. Hahaha. %u00a0That is love.
Some internet looking for you browsing enjoyment.%u00a0
–11 weird and wonderful Christmas tree patents. These are all amazing,%u00a0
–Mary Berry Shares Advice on Getting Party Guests to Leave. Normally I just tell people that they need to get the F out.
-On their way to Vermont to give the gift that keeps on giving.%u00a0%u00a0Elderly Couple Stopped In Nebraska With 60 Pounds Of Weed ‘For Christmas Presents’
–How To Host A Hygge Holiday Party: Get Cozy, Embrace Imperfection%u00a0 This is what I need more off.
-Are they laughing at us?%u00a0Comedy Wildlife Photos of 2017
-I love this idea to set up a ritual or custom based on what works for your family. Science experiments instead of church.%u00a0Sundays at the Altar of Science
–Never Too Late To Learn An Instrument. I hope the to be true because I really want to learn how to play the cello or the mandolin. I told myself after I graduated college I cud pick one of them up. I need to get on it.%u00a0
-On my list of things to do this coming week.%u00a0Taffy Vinegar Candy Recipe
The search for Santa. Kinda like where is Waldo, but with santas.%u00a0
–5 Tips for Keeping Houseplants Alive This Winter. Got to keep the plants happy
And some pictures from the week.
Enjoy the season and Happy Merry Christmas!
-C
How has your week been? Besides being sad and stressed about all the crazy shit that it going on in the world, (what the fuck world, what the fuck?)%u00a0my week has been pretty good.%u00a0Got the snow tires on the car, picked up the first winter farm share which was all sorts of fantastic, and broke my favorite ceramic knife cutting into a frozen hunk of spinach.(it wasn’t all great) %u00a0Miley and Judah reminded us that all you need is a hill and the know how on how to roll down it to have fun and we bought a washer and dryer!!! I almost forgot about that because %u00a0they haven’t been deceived yet. I can’t freaking wait because the laundry situation is getting pretty freaking ridiculous. Just a few more days (Thursday will be a magical laundry day).And best of all, the downstairs bathroom is finally done! (besides a little touch up paint and a light fixture and mirror, but that is all easy peasy) Now there really isn’t any big house projects left which is kind of unbelievable and fantastic and I am just so glad that we don’t have to live with the air compressor in the middle of the dinning room anymore. And now that there is not any more big projects, maybe I can actually start to arrange rooms and furniture and hang more art and do all the things people do when they first move into a house.
%u00a0We were lucky to get out for a hike earlier this week before the deep freeze set in. But really, I am kind of loving the cold weather, maybe not the inch of frost that took 15 minutes to scrap from my car, but just the way the world is feeling. Most people hate November, but me, I really like it. I don’t even mind it getting dark earlier. Honestly, I like being outside in the cold, its %u00a0refreshing. Plus with it being so cold, I can catch up a little on the TV.%u00a0I finally watched Stranger Things and whoa. I %u00a0know I am late to the game, but forgive me, I haven’t been watching much tv lately. Anyway, So GOOD! So good in fact that I watched the entire series last week. And now I have all of season 2 to watch, but I think I might take my time with it, savor the goodness. OR watch it all today, we will see what happens.%u00a0
I made the cinnamon star bread that was on my list of things that I wanted to do, and it came out oh so lovely. I am really appreciating the kitchen right now since this time last year we still didn’t have a kitchen here. All I want to do now is bake, I just need people to come over to eat the stuff. (I had Megan and So come over to help eat at %u00a0the bread this time). While they were here So found my hoard of butternut squash in the pantry and spent the afternoon playing house with all her squash babies. She did the same thing that next day while I was babysitting. That little, she has the best imagination. She was telling me all about how she is going to have babies when she grows up and how babies are made. I guess all I have to do is let my stomach get really really big and then one day a baby will POP right out of my stomach. Good to know right.%u00a0
That was the week and for todayI think that this afternoon I am going to try to clean the back porch, hang some pine cones and the new fern prints the mr and I found at the thrift store,%u00a0and maybe brush my hair. I am also starting to think about Thanksgiving and birthdays and all the holiday stuff.I got to get on it before it all gets on me.%u00a0
The internet that I looked at this week
-We all know we feel like crap when we don’t sleep. This just proves it further. All the more reason to get your shuteye.%u00a0Sleepless Night Leaves Some Brain Cells As Sluggish As You Feel
– Polar Winter Winter Flavors!! The tart cherry lime and cranberry cider are the best.%u00a0
-Sometime that plans you make seem better when made then when it’s come time to actually pursue those plans.%u00a0Why Canceling Plans Is So Satisfying
–Take A Look at the World’s Coolest Library So many books!
–What Would It Look Like If Vermont Seceded?
%u00a0-THE 2018 FARM BILL COULD ELIMINATE FUNDING FOR FARMER’S MARKETS.%u00a0This would be really bad, really really bad.%u00a0
–Scientists Start To Tease Out The Subtler Ways Racism Hurts Health%u00a0Yeah, no shit.
-The house might be done, but I need to start thinking about building a green house out back.%u00a06 Proven Strategies for Year-Round Harvests
–Do Prepackaged Salad Greens Lose Their Nutrients?. As long as you are eating them and not letting them go to waste, it’s better then nothing.
Pictures from the week.
This week has been pretty fantastic. The weather here could stay like this forever and I would be happy. Warm days, cold night, sunshine. We have fully embraced it all. The mr finally fixed his brakes on his bike so we have been riding our bikes everywhere, for work and play. I don’t mind doing chores when you get to bike around to do them. We have gone to a few rivers for fishing/ reading time. We even took a long ass drive out to the Kingdom to see our friend Jess’s new farm (we got to see it but not her. It’s ok thought because we plan on going up again really soon with our overalls and shovels and upper arm strength) Spending time outside really makes this lady here feel all sorts of good.
A huge step this week. We finally replaced the glass in the front door!!!! It’s been about a year since I smashed it out with a 2×4. We went a long time without fixing because I would have probably just smashed it again anyway. But we are finally done with the outside of the house and hopefully with any more 2×4’s and the door was the last step. And holy moly all the light. It’s like the door is wide open. The mr made the comment that the new glass makes him feel like an adult now. I totally agree. No more plywood front door. Glass is class!
More little things are happening around the house and we are starting to get things ready for fall/winter here and at he other houses. It’s the in between time where we could not do anything for a little while and then in two months get slammed with snow or something and all those little things that we should have done now are now big things that are going to suck ass doing then. You get what I mean?%u00a0 So we are thinking about all those things and probably going to start doing them.
The week was also the start of school for all the littles so we tried to see everyone one last time before school starts and it’s all homework and sports and friends. We had dinners, played in the sand, and worked on our pasta sauce faces.. All the good stuff for the last days of summer. We also moved the bees from the house to the loft for the winter (see, winter stuff has begun). The mr has plans of indoor hives and I am just going to let him do his thing just as long as the bees are not flying around inside the house. And on that note, Jeff (my dad) is coming to town this week and I gots to clean the shit out of the loft and weed wack and bring over some toilet paper and towels and make it habitable for people again. I have been slacking over there lately. My pottery wheel is in the middle if the room and there is a nice layer of dust on on the clean dishes. Dust, clay, and bees. He is going to have a blast.
I am really embracing the cold wet day we are suppose to have. I am going to do a few chores that I have been avoiding like cleaning out the spare closet (it’s full of sewing stuff, glitter, and who knows what else) maybe finally unpack my clothes and hang those up, maybe start knitting a hat? Whatever I do, I am looking forward to just kind of having a home day with my socks, cozy sweater, and never ending supply of coffee.
What I saw on the internet this week.
–After Harvey, Are Epic Rains the New Normal? There are more and more large scale natural disasters happening every year and we need to figure out how to deal with it now.
–The Rise Of Mock Meat: How Its Story Reflects America’s Ever-Changing Values.%u00a0%u00a0 I am not a fan of store bought mock meat, it ishighly processed. Beans for me please.
-The Color Factory is on my list of places to go the next time I am in CA. BALLOON BATH BY GERONIMO BALLOONS AT COLOR FACTORY
-I think most of us can relate. Stress = zit. The Science of How Your Feelings Affect Your Face
–Drink Seltzer, Live Forever. Social media is not your soul, don’t forget that.
–THIS MAP REVEALS THE BEST PLACES TO WATCH THE LEAVES CHANGE THIS FALL. Lucky me I just have to wait a few more weeks.
-I love bird photography.%u00a0 Winners and Honorable Mentions of the 2017 Bird Photographer of the Year
-What happens when you play with your food. Tiny Toast Art.
–Amazon Prime Will Now Deliver Wine to Your Door in One Hour. Amazon is taking over the world. But an hour for wine is not bad.
A few pictures from the week
Have a great long weekend!
This summer I have gotten like 5 lbs of blackberries, a humongo bowl of raspberries, so so so many pears, and lots of random veggies, all from my neighbors and their gardens We live in a very giving and generous neighborhood. And it helps that they can’t possible eat all that they grow and that I am always willing to take it off their hands (and put it into my mouth) In return we have given out rhubarb and jars of honey and overall charm and smiles. (the charm and smiles are on the mr to give out)
The other day on a walk, the mr and I saw this sign outside of a neighbors house. Plums, please take some! Well pull my arm, I guess I will have too, because the sign said please right? Anyway, these little plums, not sure what kind they are, but they are so good. Sweet and bite sized and pretty. I ate a few then decided that I needed to share my shared plums and went about making a cake to stick those said share plums into.
I made the cake, invited my mom and a couple of sibs over. Mom didn’t come but Barb and Paul did so they got the cake, Well they got half the cake, the mr ate the rest. I was told that this cake is one of the best. I bet it is when you used share plums because sharing is caring and sharing cake is all that good stuff.
The stuff. A bowl with flour, baking soda baking powder, and slat. Then you have brown sugar, coconut oil. vanilla extract, soy milk, and a little apple cider vinegar. And plums of course.
Once you have started preheating the oven, cut your plums in half and remove the pit.The best way to do this is to run the knife along the pit all the way around the plum and then twist to break in half. Pop the pit out with you finger.
Set plums aside while mixing cake
Warmed coconut oil, brown sugar, and vanilla all get mixed together into a smooth consistency then dumped into the bowl of dry stuff.
Soy milk and vinegar get added and mixed in.
Batter gets poured into a very well greased cake pan and the plums get placed, cut side down,right on top. A sprinkle of sugar to top it off is not a bad idea.
Into the oven it goes to turn to cake!
Pulled from the oven looking so nice. Let the cake cool completely in the pan before taking it out. Hot cake is hard to handle!
And as soon as you get it out of the pan you can start eating.
Enjoy the last bits of summer. Share if you can!
-C
Makes a 12 inch cake
Ingredients
2 1/4 cups all purpose flour
1 teaspoon baking sods
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup brown sugar
3/4 cup coconut oil (warmed so it’s liquid)
1 teaspoon vanilla extract
1 cup soy milk
1 tablespoon apple cider vinegar
12-14 small plums (the plums I used where golf ball sized so you might need less for larger plums)
1 tablespoon white sugar
Preheat oven to 350
Start by slicing the plums in half and removing the pits. Set them aside. Hint. for slicing, the best way to do this is to run the knife along the pit all the way around the plum and then twist the plum in half. Pop the pit out with you finger or spoon.
In a large bowl, whisk together the salt baking soda and powder, and salt . In a smaller bowl mix together the coconut oil, brown sugar, and vanilla until smooth. Pour the wet into the dry and add in half the milk, mix together, then the rest of the milk and apple cider vinegar. Mix until all incorporated and smooth.
Pour batter into a well greased 12 inch round cake pan.%u00a0 (If you don’t have that a 9×9 square pan will work) Smooth out the top then grab your sliced plums and stick them, cut side down, on top. Give each plum a little push into the batter so it half submerged. Sprinkle the top with white sugar and pop into the oven
Bake for 45-50 minutes or until a fork or toothpick stuck int he middle comes out clean.
Remove and let cool completely in cake pan, it’s easier to remove the cake when it is not hot.
And once it’s cool, remove cake gently and ta-da. Cake time
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.
Whenever me and the mister get invited / show up for dinner at someone’s house, I like to bring at least one thing to contribute to the meal. First, because I am nice like that. Secondly, because I get to make food for other people besides Nick and get new feedback on recipes. (Sometimes I think he tells me things taste amazing when they might not) And thirdly, its nice to mess up someone else’s kitchen besides my own. So last night we went to my sisters and I made a salad. A very easy and virtually mess free salad…….I still made a mess (I cleaned it up myself!)
The salad I made was a light, crisp, and citrusy thing of beauty. Not exactly what one would think to eat on a freezing my face off cold day, but hey, you can’t help what the body craves. Plus, if you make it for. lets say, a sister that is making french fries and hamburgers for dinner..then a light and citusy salad is just what you need. Feedback from the mouths that ate it….Fanstastic combo! Best Salad ever! Never going to eat anything else! Ok, not so dramatic, but this was a winner. And for real, this salad takes about five seconds to compile and all the ingredients are really accessible right now so really, why not?
Nice crisp kale. Thinly slices red onion for a nice bite. Orange for that sweet citrusy and juicy smack and avocado to add a perfect creamy finish. Lime to make it perfect. Start with the base layer of kale… then first goes the sliced onion. (Make sure it’s thinly sliced or else it will be to overpowering) Add thinly sliced oranges…oh boy, your half way there!!!
Top with thinly sliced avocado, a sprinkle of salt and drizzle with lime juice. I also served with an extra wedge of lime, there is never too much lime.
Now you can stand back, take a picture, send to all your friends and make them jealous of you fantastically pretty and oh so delicious salad. They will ask, “What is that amazing looking dish you are eating?” Your response will be..”Check out the blog..the lovely crazy…and make it yourself! ” (yes, I am shamelessly plugging myself here)
Anyway, enjoy the day and try to keep warm!
-C
Citrus Avocado Salad (Makes 2)
Ingredients
A few good handfuls of kale leaves
1 orange
1 avocado
1 lime
1/2 a red onion
Remove tough stems from kale and chop leaves into small month sized pieces. Thinly slice onion, peel and thinly slice orange and cut avocado into…yup you got it, thin slices.
Kale into bowls, top with onion, orange and avocado. Top with the juice of half a lime…Add a sprinkle of salt.
What a way to start the day, with a mouth full of c words…….Caraway, cauliflower, chick peas and cabbage…What did you think I meant?
This week has been nippy, no, its been chilly…..nah, it’s been freaking freezing! Yeah, freezing cold. When I woke up this morning to walk the pup, it was 5 degrees. So needless to say, when it gets this cold, I like to keep inside. Tying not to be a complete lazy bones, I went to town on my spices… refilling jars with all the little baggies scattering the kitchen, screwing on lids, and wiping down the shelves. Not a bad accomplishment for a day. While cleaning I came upon a little bag or caraway seeds, Not enough to warrant a jar on the wall, but defiantly enough for one dish.
When I think of the bright, somewhat sweet and peppery caraway, I think cabbage.(anything cabbage and I am sold) A big pan cabbage, added cauliflower for the mister,(his favorite) creamy chick peas because we need protein and they be tasty, and of course mustard, because everything tastes better with mustard.(I’ll let you in on a little secret.I eat a lot of mustard, I am kind of obsessed. Mustards of all kind; grainy, homemade, dijon…but usually just plan old yellow. And I eat it on everything.. but my go to is French’s yellow mustard and carrots…don’t judge) A warm, bright and filling dish, perfect for a freezing cold evening stuck inside. You can eat it as main dish or add a pile of quinoa or wild rice, or even a big plate of greens. What ever say you eat it, you and your stomach will be happy.(If your worries about cabbage bloat..don’t be. Cooking cabbage helps breaks down the enzymes that create gas, plus caraway has anti bloating properties…WIN!)
Cabbage, cauliflower,(fresh of frozen….I used frozen in this recipe) pre-cooked or canned chick peas, caraway seeds, yellow mustard, and salt..(I added pepper too)
Chop the cabbage and toss into a lightly oiled pan with the rest of the stuff. Heat pan with everything but water for a couple of minutes.. to warm the caraway and give everything a cooking head start, then add the water. Stick a lid on it and let simmer. After about 15 minutes, give it a stir or two and do a taste test. At this point, it’s up to you…how cooked you want the veggies? I kept mine cooking for another 10 minutes. I also added another 1/2 cup of water. Not enough water and the pan will burn, a little extra water is good, it creates a yummy broth.
When you are happy with the flavor and doneness, eat it. I made myself a bowl with a heap of pickled beets(holy yes!). I am sorry if you don’t have any pickled beets, but the dish is still amazing without them. Fresh ground pepper really does the trick too!
So there you go, make it tonight, it will make you warm,smart and happy
-C
serves 2-3
1/2 small head of green cabbage(about 2 cups chopped)
2 cups cauliflower(fresh or frozen)
1 cup cooked chick peas
1 1/2 -2 cups water
1 tablespoon caraway seed
2 tablespoons yellow mustard
salt and pepper to taste
Lightly oil a medium sized skillet and add all ingredients except water. Heat for a few minutes to warm up veggie and caraway seeds then add a 1 1/2 cups of water. Keep on medium heat with a lid and stir on occasion If water evaporates completely out, add another 1/2 cup. Dish is done when veggies are tender.. about 20 minutes….but whenever tastes best to you!
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.
I love mustard, and when I say love, I mean LOVE. I eat it on anything and everything. And not just small quaintites, I buy jumbo sized containers of the stuff because I go through it so fast. Over the past few years I even started taking down others with my mustard eating obsession. Sisters, brothers, even some of the littles are now mustard eating feens. One of my little nieces is now just as bad as me. I don’t think I have seen her eat a single meal without a side of mustard. Her favorite snack, clementines and mustard, although sometimes she skips the clementines and just goes in with her fingers. Oh so good. I think that child could possible be mine. And yes, it’s mostly the yellow grocery store variety of mustard being consumed, but yellow mustard is just the tip of the ice berg. There is a whole world of flavors, textures and colors when it comes to the humble mustard seed. Whole grain mustard, to me, is one of the best and easiest to adapt to any persons specific taste. You can make it plan or add in just about any spice, vinegar, even a little sweetness that you might like. One of my favorite variations of this mustard is to skip the vinegar and use picked jalapeño juice. Aah, my mouth is watering just thinking about it.
So if you are anything of a mustard connoisseur, you really must, at least once, make your own batch.(It’s so easy!) And you will love it and share it with all your friends and they will think you are a bad ass for making your own mustard and your life will just be so great. All because you are now a mustard maker. Yes.
Yellow mustard seeds, brown mustard seeds, apple cider vinegar and salt. The most basic ingredients.
Note- If you want, add in a pinch of any spice that you want.. Chili flakes, granulated garlic, turmeric…. And you can use the vinegar of your choice. I like apple cider because its mellow with a slight sweetness but white or sherry or any vinegar would be great. Even left over picked juice is fantastic too.
In a large jar, combine the mustard seed , twice as much vinegar and a pinch of salt. Cover and let sit for on the counter overnight until the seeds have soften and look almost like caviar.
Now blend those seeds. You might want to add another splash or two of vinegar to help blend and to thin out a bit. Chose how creamy or seeded you like you mustard. I like to make it creamy but seedy so I blend it half way to creamy.
Taste and add another pinch of salt if its needed and……..
You have got mustard! Make sure you have a good snack ready to eat with it.. My go to is carrots. I could eat this all day long.
Enjoy and have a great Tuesday full of mustard and stuff!
-C
Whole Grain Mustard
1/4 Cup Brown Mustard Seeds
1/4 Cup Brown Mustard Seeds
1 Cup Apple Cider Vinegar
1 Teaspoon Salt
Optional..A pinch of Garlic Graduals, Red Pepper Flakes, Curry Powder (Anything you want)
Combine all ingredients into a large jar that has at least a few extras inches for the seed to expand. Leave on counter for 8-12 hours.
Once seeds are nice and soft and have expanded, either eat as is (Mustard seed caviar) or blend the seeds to desired consistency (I like it half smooth, half seedy) Add a pinch more or salt and another splash or two of vinegar to help blend.
Refrigerate and use on anything and everytihng.
There is irish soda bread in your future. I can see it. A nice hardy hunk slathered in butter and honey, crumbs all over the place. So all you have to do know is make it.
I remember reading somewhere (I wish I could remember where) that irish soda bread is just four ingredients, flour, sea salt, baking soda and buttermilk and adding anything else would make it a cake. So when I decided to make irish soda bread, thats all I used. ( I made it with some wheat flour) What you end up with is a highly dense, super fragrant, soft, chewy bread with a crunchy crust. Definitely not a cake.
Note….You can for sure add in a bit of sweetener or even little fat to make it richer and softer, but then it wouldn’t be bread (or so that’s what I read) There are tons of other recipes out there that have other stuff in them. This is just a really simple basic recipe.
White whole wheat flour and all purpose flour mixed together. Salt baking soda and buttermilk. That’s it.All the dry whisked together and in goes the buttermilk. Mix together until dough starts to form then dump onto a floured surface. Handling dough as little as possible, knead into ball.
Place on a baking sheet and dust with flour. Take a sharp knife and cut an X through the top about 1/2 inch deep.
Stick in into the oven for 50 ish minutes, or unit la tester stuck into the middle comes out clean and there is kind of a hollow thunk when tapped on.
And now you have a very pretty, dense hunk of irish soda bread.
Cut and serve with butter and honey (thats how the mister likes it) or whatever you want to eat it with.
-C
Irish Soda Bread
1 cup all purpose flour
1 cup white whole wheat flour (or you can use all purpose)
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (or your choice if milk plus a tablespoon lemon juice)
Preheat oven to 375
In a large bowl, whisk together flours, baking soda and salt. Mix in buttermilk until the dough starts to come together. If the dough seems to dry, add another splash or two of milk. Dump out dough onto a floured surface and shape into a ball. transfer onto a baking sheet, dust with flour and cut a x about 1/2 inch into the top. Stick into oven for 50 minutes until a toothpick comes out clean and the bread makes a hollow sound when tapped.
Let cool enough to handle.
Cut into and serve with a smear of whatever you want
Best eaten within a day or two
Happy Friday!
A simple post for the simplest of soups. Minimal ingredients, no fuss, fast to make but can be left all day to simmer……. And oh so very very good.
This has been one of my go to soups this winter. Warming, hardy, comforting….every kind of soft cozy feeling that I need when I can’t leave my house because it’s so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That’s the my plan for the weekend) But it’s also good for any type of weekend activities you might have… it’t kind of the perfect soup.
The Stuff. A medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water.
Note.. I didn’t add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup.
The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.
When the soup is simmering, thinly slice the shallots and toss into a pan. Sauté until soft and fragrant.
Finish off with a drizzle of balsamic vinegar and top with the sautéed shallots.
Soup and a spoon. So simple, so good.
Have a great weekend…..Try and stay warm!
-C
Butternut Broccoli Soup
The Stuff
1 medium butternut squash
1 pound of broccoli (crown and stem and can use frozen)
4 shallots
Balsamic Vinegar
salt and pepper
Split squash in half, remove seeds, and dice into chunks. Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.
When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant.
To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with sautéed shallot.
Eat with a spoon
Before we get to the fries, I just want to mention that yesterday was one of those fantastic winter days that reminds me why I love living in Vermont. Pretty 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. It was so nice and soooo sooo needed! Anyways, the other day as me, my sister and the mister where putting together one more piece of Ikea furniture, (I am the master at Ikea assembling!) a 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 delivered 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 out 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 sharing the last of the greens that I had for MY dinner 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… 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. I added the oil to the pan to toss the fries in and then sprinkled with a fair amount of salt and pepper. If you don’t have and or want to use a cast iron pan, a baking sheet works just the same.
Oh 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…and I kind of did.
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…
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. It lead the mister to ask the question…What pizza?
Happy Day!
-C
Parsnip and Carrot Fries with Smokey Sriracha Sauce
Wash and trim carrots and parsnips and cut into large matchsticks (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 crispy 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
One of the best things about winter is that I can have something in the oven at any time and not worry about how hot the house is going to get. I get to spend my free time (or my in between free minutes) baking up all the thing that I would not dare bake in the summer. (lots of bread and cakes) Yeah, I might complain a little about how cold it is outside (to my defense, -20 is kind of a bitch) but then I think of the super hot humid days that come during the summer and cringe. At least when its cold out I am able to get warm, (que oven) but when its super hot and humid, I just turn into something that border lines a wet towel and the rabbit animal… Not so pleasant. I much prefer cooler weather. So no big surprise….I made bread.. or focaccia to be exact. And now you should too because first off, you want to eat it, and secondly, you can probably whip this up faster then it would take to get all of you winter warmies on and leave the house. Don’t leave, just turn the oven on. The stuff, which isn’t a whole lot… Flour and salt. A mixture of honey, water, and yeast. And olive oil. Its pretty much my pizza dough recipe, tweaked with the addition of oil, less flour and no kneading. Mix together the wet and dry…I used my nifty dough whisk, but a wooden spoon or even your hand works. Mix mix mix. The dough should be really slack and sticky. And guess what.. no need to knead! Just make sure the dough is uniformly incorporated…hehe.. uniformly incorporated… sounds weird. Drizzle the dough (don’t worry about making it into a ball, a blob is good) with a little oil and place in a nice warm place topped with a towel to rise for about an hour or until dough has doubled in size. Once is has fully risen, drizzle 2 tablespoons oil in two 9 inch cake pans. Divide dough in half, and kind of smoosh dough into pans. Cover and let rise for another 20 minutes or so. When dough has finished its second rise, drizzle each with another tablespoon of oil and with your fingers, fill out the pan and indent the dough, kind of like playing a piano or tickling a puppy(?)….Then layer your toppings (if you want any) Start with any herbs, then the veggies. Then last, any cheese you got. I used thyme, cracked black pepper, tomato, onion, topped with parmesan cheese. And the other one is just plain old salt. Pulled from the oven when nice and golden brown..set on a wire rack to cool for a few minute and removed from the pans. The mister was practically salivating waiting for a slice… and he was so not disappointed. Crispy outside with soft airy insides… Everything a perfect focaccia should be. The one with the toppings was the favorite for the first night, but for a peanut butter and cheese panini for lunch the next day…plain is the way to go.. My suggestion, do what I did, jazz one up and leave one plain. And then make more if you need too because the forecast call for another week of below zero!!! Oh the things that I’ll get to make! (me being positive) Stay warm! -C
Focaccia with out without stuff
3 cups all-purpose flour
1 tablespoon salt plus 2 teaspoons for topping (can use more or less if you want)
2 teaspoons active yeast (or one package)
1 1/2 cups warm water
1 tablespoon honey (or sugar if vegan)
6 tablespoons olive oil
Optional toppings
Fresh cracked pepper
Thyme or any other spices
Thinly sliced tomato
Thinly sliced onion
Parmesan Cheese
Anything you want!
In a bowl or jar, mix honey (or sugar), yeast and warm water together and let sit for about 5 minutes or until yeast is activated and starts to foam In a large bowl, whisk together flour and 1 tablespoon of salt. With either a wooden spoon, dough whisk, or if you have one, a stand mixer with a dough hook, mix the yeast mixture with the flour. The dough is going to be really sticky so mixing might get a little gloppy, but keep at it until everything is full incorporated.. for about 3-5 minutes and don’t be afraid to use your hand… you can wash it off. Once mixed drizzle with oil and cover with a towel. Let rise for about an hour or until dough has dubbed in size. When dough has double, coat two 8 or 9 inch cake pans each with 2 tablespoons olive oil. Dump dough onto floured surface and cut in half. Take each half a place in pan. cover and let rise again for another 20ish minutes. preheat over to 400 degrees After second rise, lightly take your fingers and push down dough, making little indents all over the surface. Drizzle each with another tablespoon of olive oil and sprinkle each with a teaspoon of salt. If using spices or any other toppings, nows the time to layer them on. And do any cheese last! Place in oven and bake for about 30 minutes or until the tops are golden brown. When done, place on a wire rack and let cool a bit before removing from pans. Done!! To store, place in a paper bag.. best eaten within a few days!
How awesome will you be when you bring the most freaking amazing tortilla chips to the party this weekend? You will be like..”what, it ain’t no thang.. I am just good like that” Yes, yes you are.
And yes, I am assuming that you will be making these awesome chippers to share at a Super Bowl part this weekend. I say this because even as I sit here writing this (with the TV on) there has been nothing but football talk…deflated balls, hot wings, half time shows and commercials. It’s almost as big as Christmas. Got to get the decorations, the special game day food and your football jerseys. It’s crazy and all over the place. So that’s why I am assuming you are making these for the game. But if you not going to be participating in any football parties.. by all means, make these chips for yourself anyways. Celebrate you day! Have a non football watching party. Or just make these whenever. Jalapeño Lime chips for everyday!
Note: You can make these chips without the jalaeno and or the lime if you need or want to. You can also stop after the first step and have some dank corn totillas for tacos ands stuff..But definitely make the chips… worth it for sure!
All the stuff.. Masa harina, hot water, salt, a lime and a jalapeño. Zest lime and place half the zest into a glass bowl with oil and either sit on warm oven or microwave for 30 seconds to infuse. Puree the jalapeño with a cup of hot water and add the puree and half the zest of a lime, plus salt, to the masa harina. Mix it all up with another 1/2 cup of water or enough to make the dough resemble play dough… You can add more water or masa if you dough is to wet or dry.
Knead dough a few times just to make sure it’s completely uniformed and divide into 12-14 equal pieces. Place balls on a plate and cover with a wet paper towl to keep from drying out.
I do not own a tortilla press so I used what I had… wax paper, a wooded cutting board and brunt force. I took each ball and place it between the two pieces of the waxed paper, placed the cutting board on top, and with all my might and body weight, pressed down to smoosh. It works like a charm.
My cast iron skillet is big enough to cook 2 -3 at a time, but doing one at a time is cool too. Preheat the skillet to medium heat. Cook each tortilla for about 2-3 minutes ( or until starting to brown) on each side. Half way there to chips!!!
With my fingers ( you can using a basting brush for sure), I rubbed a little of the lime oil all over both sides of each tortilla. Stacked a few high, then sliced those tortillas into triangle shapes. If you want to go crazy, you could cut them into strips or even use a cookie cutter and do some fun shapes… but triangle are easy, classic, and practical. A good shape for dipping!
Placed all nice and cozy on a baking sheet. trying not to overlap. Into a 400 degree oven for about 20 minutes to complete the chip making process.. After about 15 minutes, check for doneness. When nice a crispy, remove from oven, squeeze lime juice all over and sprinkle with salt. I then stuck them back in the oven for a few more minutes just to dry the lime..
After cooling down, take those chips and stick them in a bowl.
Eat a few, but wait and save them for the party. Or better yet, make a few batches. Bring a batch, eat a batch. (Its ok, you are allowed)
Eat with some salsa, maybe some of this guacamole, or just as they are…Anyway is the right way as long as you are eating!
Have fun making these and have fun getting read for the party this weekend (Super Bowl or not!)
-C
Jalapeño Lime Tortilla Chips
Makes 12-14 tortillas.. then made into a medium bowl of tortilla chips.
Ingredients
2 cups masa harina
1 1/2 to 1 3/4 cups hot water
1 teaspoon salt
1 lime (juice and zest)
1 large or 2 small jalapeños
2 tablespoons olive oil
salt
To start, zest lime and add 1/2 of the zest to bowl with the oil. Place oil on warm spot on stove to let the oil infuse the limeness.
Take jalapeno and puree with 1 cup of hot water. In a large bowl, add puree and remaining lime zest to the masa harina and mix, adding an additional 1/2 to 1 cup of hot water until the dough resembles play dough, not to soft, but not to dry and completely incorporated
Divide dough into 12-14 balls and place on a plate under a wet paper towel to keep dough from drying out.
One at a time, take a dough ball and place between two pieces of wax or parchment paper. Place either a plate or cutting board on top and press down as hard as you can (you could even stand on it). Remove flatten tortilla from paper and place in medium hot skillet. Cook each tortilla for 2-3 minutes on each side.
When all tortillas have been made, lightly rub lime oil on all over both sides. Stack a few on top of each other and cut into triangles. Place pieces on a baking sheets (I used 2) and bake at 400 for 15- 20 minutes or until lightly browned and crunchy. When chips are done, remove from oven, squeeze or sprinkle lime juice on chips and sprinkle with salt. Stick back into oven for another 2 or so minutes to re-crisp from the lime juice.
Remove and let cool completely, then dump into a bowl
Enjoy!
What a way to start the day, with a mouth full of c words…….Caraway, cauliflower, chick peas and cabbage…What did you think I meant?
This week has been nippy, no, its been chilly…..nah, it’s been freaking freezing! Yeah, freezing cold. When I woke up this morning to walk the pup, it was 5 degrees. So needless to say, when it gets this cold, I like to keep inside. Tying not to be a complete lazy bones, I went to town on my spices… refilling jars with all the little baggies scattering the kitchen, screwing on lids, and wiping down the shelves. Not a bad accomplishment for a day. While cleaning I came upon a little bag or caraway seeds, Not enough to warrant a jar on the wall, but defiantly enough for one dish.
When I think of the bright, somewhat sweet and peppery caraway, I think cabbage.(anything cabbage and I am sold) A big pan cabbage, added cauliflower for the mister,(his favorite) creamy chick peas because we need protein and they be tasty, and of course mustard, because everything tastes better with mustard.(I’ll let you in on a little secret.I eat a lot of mustard, I am kind of obsessed. Mustards of all kind; grainy, homemade, dijon…but usually just plan old yellow. And I eat it on everything.. but my go to is French’s yellow mustard and carrots…don’t judge) A warm, bright and filling dish, perfect for a freezing cold evening stuck inside. You can eat it as main dish or add a pile of quinoa or wild rice, or even a big plate of greens. What ever say you eat it, you and your stomach will be happy.(If your worries about cabbage bloat..don’t be. Cooking cabbage helps breaks down the enzymes that create gas, plus caraway has anti bloating properties…WIN!)
Cabbage, cauliflower,(fresh of frozen….I used frozen in this recipe) pre-cooked or canned chick peas, caraway seeds, yellow mustard, and salt..(I added pepper too)
Chop the cabbage and toss into a lightly oiled pan with the rest of the stuff. Heat pan with everything but water for a couple of minutes.. to warm the caraway and give everything a cooking head start, then add the water. Stick a lid on it and let simmer. After about 15 minutes, give it a stir or two and do a taste test. At this point, it’s up to you…how cooked you want the veggies? I kept mine cooking for another 10 minutes. I also added another 1/2 cup of water. Not enough water and the pan will burn, a little extra water is good, it creates a yummy broth.
When you are happy with the flavor and doneness, eat it. I made myself a bowl with a heap of pickled beets(holy yes!). I am sorry if you don’t have any pickled beets, but the dish is still amazing without them. Fresh ground pepper really does the trick too!
So there you go, make it tonight, it will make you warm,smart and happy
-C
serves 2-3
1/2 small head of green cabbage(about 2 cups chopped)
2 cups cauliflower(fresh or frozen)
1 cup cooked chick peas
1 1/2 -2 cups water
1 tablespoon caraway seed
2 tablespoons yellow mustard
salt and pepper to taste
Lightly oil a medium sized skillet and add all ingredients except water. Heat for a few minutes to warm up veggie and caraway seeds then add a 1 1/2 cups of water. Keep on medium heat with a lid and stir on occasion If water evaporates completely out, add another 1/2 cup. Dish is done when veggies are tender.. about 20 minutes….but whenever tastes best to you!
Corn is the name of the game, and this game I won!
The mr doesn%u2019t much like to eat corn. But I do. And this time of year I get like 10 ears of corn every week from farm share, which is a lot of corn for one person to have to eat every week and sometimes I just can%u2019t do it. So every now and then I make something that I think the mr will tolerate, if not like, to get him to help me eat the stash of a hundred ears or corn that I have going on in the fridge.
These fritters helped me with that and I think with all the future corn that I will get from the farm. They are soooo good! The mr liked them! As for me, I couldn’t stop eating them and almost didn’t want to share because they we just so dang good. Sweet fresh corn, nutty and slightly chewy oats. Scallions. And that%u2019s pretty much it. So fresh and clean and yummy tasting. A summertime fritter situation that takes corn to a place where even the corn hater likes it.
Although who the hell hates corn? I know one person. One. And I live with him. Weirdo.
Anyway, to the fritters!
The stuff. Fresh sweet corn, old fashion rolled oats, and a few scallion. Also some ground flax seed, water, baking powder, salt and pepper, and a little oil.
Start with oats. Add most of what we need to a blender and blend until it becomes oat flour.
Then the corn. Remove the kernels from the cobs. Best way is to hold corn in a large bowl and cut downward. Don%u2019t want corn flying all over the place!
Add most of the corn you just cut off the cob to the blender with the oat flour, along with with flax and water. Blend until smooth.
Chop the scallions into thin and tiny pieces.
Now dump the contents of the blender into a bowl, add in the scallions, the baking powder, and the extra oats and corn. Mix it all up and then let the batter rest for a few minutes (like 10) so the oats have a chance to really absorb all the liquid.
And then to cook them. Heat a lightly oiled skillet to medium high heat. Once skillet is hot, drop scoops of batter into it. Cook for 3-4 minutes or until the bottom is a nice deep golden brown. Flip and cook the other side the same.
When fritters are done cooking, place them on a wire rack. So they don%u2019t get soggy.
And then serve them right away. I ate mine with fresh salsa. Definitely the way to go. So GOOD!
Now eat your corn.
-C
makes about 12 fritters
3 ears fresh corn ( about 1 1/2 cups of kernels)
1 1/2 cups rolled oats (gluten free if needed)
1/2 teaspoon baking powder
2-3 scallions
1 tablespoon flax meal
3 tablespoons water
salt and pepper
a little oil for skillet
Combine water and flax meal, mix and set aside.
Place 1 cup of oats into blender or food processor and blend for about a minutes or until the oats are a fine flour.
Grab corn and remove from cob. Best way to do this is to place corn vertically in a big bowl and cut downwards so the bowl catches all the kernels. Cut enough corn until you have about 1 1/2 cups of kernels. Also, garb scallions and chop into very small, thin pieces.
Add in a cup of the corn, the flax and water mixture, baking powder, and a pinch of salt and pepper. Pulse or blend until completely combined and the mixture is mostly smooth.. Dump mixture into a bowl and add in the remaining corn, chopped scallions, and oats and mix together. The mixture should not be runny, but also should not be dry enough to pack together. If the mixture seems too dry and tight, add in a tablespoon or two more or water. To wet, add in a small handful of oats.
Once batter is mixed, set aside for about 10 minutes to rest.
Grab skillet and place on medium high heat. Add a touch of oil to pan and make sure it evenly coats the bottom. Once pan is preheated, add scoops batter into pan (about 2 tablespoons each). Cook first side for about 3-4 minutes or until dark golden brown, then flip and cook the other sides for another 2-3 minutes until a dark golden brown. Remove from pan and either place on a wire rack or a plate. ( I recommend a wire rack just to keep them from getting soggy.)
Serve right away. Fresh salsa goes amazingly with them!
Any left overs can be stored in fridge and reheated in the oven.
Guess what guys ….I got myself a sick vintage waffle/ griddle iron. I couldn’t be more thrilled!!! I 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. But 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!)
And now I am pretty sure that everything 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…. 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!!
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! The 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. A we got a bowl of rinsed and strained white beans, a little bit of cornmeal and salt, pepper, and garlic powder.
The makings of something amazing!Before you do anything. get your waffle iron out and preheat it.
While thats going on, take you beans, add 3/4 cup water and puree until smooth with whatever blending device want to like to use. (I used my hand blender…less 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… 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…..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…
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… 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… anything that tastes good to you.
Whenever me and the mister get invited / show up for dinner at someone’s house, I like to bring at least one thing to contribute to the meal. First, because I am nice like that. Secondly, because I get to make food for other people besides Nick and get new feedback on recipes. (Sometimes I think he tells me things taste amazing when they might not) And thirdly, its nice to mess up someone else’s kitchen besides my own. So last night we went to my sisters and I made a salad. A very easy and virtually mess free salad…….I still made a mess (I cleaned it up myself!)
Start with the base layer of kale… then first goes the sliced onion. (Make sure it’s thinly sliced or else it will be to overpowering)
Add thinly sliced oranges…oh boy, your half way there!!!
Top with thinly sliced avocado, a sprinkle of salt and drizzle with lime juice. I also served with an extra wedge of lime, there is never too much lime.
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 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. 
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.
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.
I love mustard, and when I say love, I mean LOVE. I eat it on anything and everything. And not just small quaintites, I buy jumbo sized containers of the stuff because I go through it so fast. Over the past few years I even started taking down others with my mustard eating obsession. Sisters, brothers, even some of the littles are now mustard eating feens. One of my little nieces is now just as bad as me. I don’t think I have seen her eat a single meal without a side of mustard. Her favorite snack, clementines and mustard, although sometimes she skips the clementines and just goes in with her fingers. Oh so good. I think that child could possible be mine. And yes, it’s mostly the yellow grocery store variety of mustard being consumed, but yellow mustard is just the tip of the ice berg. There is a whole world of flavors, textures and colors when it comes to the humble mustard seed. Whole grain mustard, to me, is one of the best and easiest to adapt to any persons specific taste. You can make it plan or add in just about any spice, vinegar, even a little sweetness that you might like. One of my favorite variations of this mustard is to skip the vinegar and use picked jalapeño juice. Aah, my mouth is watering just thinking about it.
Yellow mustard seeds, brown mustard seeds, apple cider vinegar and salt. The most basic ingredients.
In a large jar, combine the mustard seed , twice as much vinegar and a pinch of salt. Cover and let sit for on the counter overnight until the seeds have soften and look almost like caviar. 
Now blend those seeds. You might want to add another splash or two of vinegar to help blend and to thin out a bit. Chose how creamy or seeded you like you mustard. I like to make it creamy but seedy so I blend it half way to creamy.
You have got mustard! Make sure you have a good snack ready to eat with it.. My go to is carrots. I could eat this all day long. 
There is irish soda bread in your future. I can see it. A nice hardy hunk slathered in butter and honey, crumbs all over the place. So all you have to do know is make it. 
White whole wheat flour and all purpose flour mixed together. Salt baking soda and buttermilk. That’s it.
All the dry whisked together and in goes the buttermilk. Mix together until dough starts to form then dump onto a floured surface. Handling dough as little as possible, knead into ball.
Place on a baking sheet and dust with flour. Take a sharp knife and cut an X through the top about 1/2 inch deep.
Happy Friday!
The Stuff. A medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water. 
The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve. 
Finish off with a drizzle of balsamic vinegar and top with the sautéed shallots.
Before we get to the fries, I just want to mention that yesterday was one of those fantastic winter days that reminds me why I love living in Vermont. Pretty 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. It was so nice and soooo sooo needed! Anyways, the other day as me, my sister and the mister where putting together one more piece of Ikea furniture, (I am the master at Ikea assembling!) a 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 delivered the wrong pizza and the place didn’t want it back and she didn’t want it, so she gave it to him.
The carrots and the parsnips are all sliced up into big matchsticks and ready to be baked to crispy browned perfection. I added the oil to the pan to toss the fries in and then sprinkled with a fair amount of salt and pepper. If you don’t have and or want to use a cast iron pan, a baking sheet works just the same.
Oh 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…and I kind of did. 
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. It lead the mister to ask the question…What pizza? 
One of the best things about winter is that I can have something in the oven at any time and not worry about how hot the house is going to get. I get to spend my free time (or my in between free minutes) baking up all the thing that I would not dare bake in the summer. (lots of bread and cakes) Yeah, I might complain a little about how cold it is outside (to my defense, -20 is kind of a bitch) but then I think of the super hot humid days that come during the summer and cringe. At least when its cold out I am able to get warm, (que oven) but when its super hot and humid, I just turn into something that border lines a wet towel and the rabbit animal… Not so pleasant. I much prefer cooler weather. So no big surprise….I made bread.. or focaccia to be exact. And now you should too because first off, you want to eat it, and secondly, you can probably whip this up faster then it would take to get all of you winter warmies on and leave the house. Don’t leave, just turn the oven on. 
The stuff, which isn’t a whole lot… Flour and salt. A mixture of honey, water, and yeast. And olive oil. Its pretty much my pizza dough recipe, tweaked with the addition of oil, less flour and no kneading. 
Mix together the wet and dry…I used my nifty dough whisk, but a wooden spoon or even your hand works. Mix mix mix. The dough should be really slack and sticky. And guess what.. no need to knead! Just make sure the dough is uniformly incorporated…hehe.. uniformly incorporated… sounds weird. 
Drizzle the dough (don’t worry about making it into a ball, a blob is good) with a little oil and place in a nice warm place topped with a towel to rise for about an hour or until dough has doubled in size. Once is has fully risen, drizzle 2 tablespoons oil in two 9 inch cake pans. Divide dough in half, and kind of smoosh dough into pans. Cover and let rise for another 20 minutes or so. 
When dough has finished its second rise, drizzle each with another tablespoon of oil and with your fingers, fill out the pan and indent the dough, kind of like playing a piano or tickling a puppy(?)….Then layer your toppings (if you want any) Start with any herbs, then the veggies. Then last, any cheese you got. I used thyme, cracked black pepper, tomato, onion, topped with parmesan cheese. And the other one is just plain old salt. 
Pulled from the oven when nice and golden brown..set on a wire rack to cool for a few minute and removed from the pans. 
The mister was practically salivating waiting for a slice… and he was so not disappointed. Crispy outside with soft airy insides… Everything a perfect focaccia should be. The one with the toppings was the favorite for the first night, but for a peanut butter and cheese panini for lunch the next day…plain is the way to go.. My suggestion, do what I did, jazz one up and leave one plain. And then make more if you need too because the forecast call for another week of below zero!!! Oh the things that I’ll get to make! (me being positive) Stay warm! -C
How awesome will you be when you bring the most freaking amazing tortilla chips to the party this weekend? You will be like..”what, it ain’t no thang.. I am just good like that” Yes, yes you are.
Knead dough a few times just to make sure it’s completely uniformed and divide into 12-14 equal pieces. Place balls on a plate and cover with a wet paper towl to keep from drying out.
My cast iron skillet is big enough to cook 2 -3 at a time, but doing one at a time is cool too. Preheat the skillet to medium heat. Cook each tortilla for about 2-3 minutes ( or until starting to brown) on each side. 
Half way there to chips!!!
Placed all nice and cozy on a baking sheet. trying not to overlap. Into a 400 degree oven for about 20 minutes to complete the chip making process.. After about 15 minutes, check for doneness. When nice a crispy, remove from oven, squeeze lime juice all over and sprinkle with salt. I then stuck them back in the oven for a few more minutes just to dry the lime..
After cooling down, take those chips and stick them in a bowl. 
THE LOVELY CRAZY
October 15, 2019 by maximios • Blog
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.