tag:blogger.com,1999:blog-14247141679555215572024-02-07T18:57:44.169-08:00broken*saucerperfection is an illusionserahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.comBlogger443125tag:blogger.com,1999:blog-1424714167955521557.post-42838582323497226832019-01-02T14:37:00.000-08:002019-01-02T15:00:22.264-08:001. black-eyed peas for a lucky new year<div>
Instant Pot Hoppin' John Black-Eyed Peas</div>
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In 2019, one of my goals is to make 50 new recipes from cookbooks or websites. I tried for 26 in 2018 - one every two weeks - and by December 31, 2018, I made 64 new recipes. It turns out I really enjoyed this project. I learned a lot about cooking and I learned to trust my instincts. I'm still working on tasting things as I go and salting things that need salting, but given that I often have to whip up dinner in 30 minutes or less, I think I'm doing pretty good. I've found a lot of great recipes and I'm looking forward to finding even more favorites this year.<br />
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It seemed appropriate that I should start off the year right and make black-eyed peas for good luck. I did a little research and ended up mostly following this recipe for <a href="https://www.simplyhappyfoodie.com/instant-pot-black-eyed-peas/" target="_blank">Instant Pot Black-Eyed Peas</a> from Simply Happy Foodie. I made a couple of adjustments, I didn't have any bacon or a ham hock but this Food52 recipe for <a href="https://food52.com/recipes/25527-vegan-hoppin-john" target="_blank">Vegan Hoppin' John</a> assured me that the flavor would be good. I also took their advice, added a can of fire-roasted tomatoes and lowered the broth. And of course I soaked my beans even though I didn't have to, so I used yet another recipe to reduce the Instant Pot cooking time from 17 minutes to 10. It all turned out great. And hopefully, I've earned some good luck by devouring black-eyed peas. </div>
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Recipe 1 of 50 - <a href="https://www.simplyhappyfoodie.com/instant-pot-black-eyed-peas/" target="_blank">Instant Pot Black-Eyed Peas from Simply Happy Foodie</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68P5khyphenhyphenZoQoOqw0L8uU8yP4BTEkz5mezR0FoiwmMiPTuC1VG_8cihzk7Zhu08gBfOIdYo8NUrpSLzNPfI7H5gRLknh4kLj9fvyAaYd_kVyjIqdSwB_iS27ym7FvC_5c5P7zi-ZZa0R4tQ/s1600/black+eyed+peas.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="619" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68P5khyphenhyphenZoQoOqw0L8uU8yP4BTEkz5mezR0FoiwmMiPTuC1VG_8cihzk7Zhu08gBfOIdYo8NUrpSLzNPfI7H5gRLknh4kLj9fvyAaYd_kVyjIqdSwB_iS27ym7FvC_5c5P7zi-ZZa0R4tQ/s1600/black+eyed+peas.PNG" /></a></div>
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And no, the photo is not the greatest. I don't even care. I just want to document that I've done something fun this year. </div>
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<b>Instant Pot Hoppin' John Black-Eyed Peas*</b></div>
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<i>Ingredients</i></div>
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2 Tbsp olive oil</div>
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1 small onion, chopped</div>
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2 celery Ribs, diced</div>
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5 mini bell peppers, red and orange</div>
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2 small bay leaves</div>
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1/2 tsp dried thyme (normally I'd use fresh but I ran out!)</div>
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2 Tbsp smoked paprika</div>
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1/2 tsp black pepper</div>
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1 tsp Kosher salt</div>
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4 cloves garlic, pressed </div>
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2-1/2 cups veggie broth made from Better Than Boullion no chicken broth</div>
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1 14-oz can fire-roasted tomatoes</div>
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2 tsp balsamic vinegar</div>
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1-1/4 cups Black-Eyed Peas, soaked for 6 hours</div>
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<i>Instructions</i></div>
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Turn the pressure cooker on to the Sauté function. When the display reads Hot, add the oil.</div>
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Add the onion, celery, and bell pepper, and bay leaves. Cook, stirring occasionally until the onion starts to turn translucent.</div>
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Add the thyme, smoked paprika, pepper, and salt. Stir.</div>
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Add the garlic. Cook for about 30 seconds, stirring frequently.</div>
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Add the broth, canned tomatoes, and balsamic vinegar.</div>
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Stir in the black-eyed peas.</div>
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Place the lid on the pressure cooker, locking it in place. Set the steam release knob to the Sealing position.</div>
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Cancel the Sauté function.</div>
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Press the Pressure Cook/Manual button (or dial) and use the + or - button (or dial) to select 10 minutes.</div>
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When the cooking cycle has ended and the pot beeps, let it sit undisturbed for 15 minutes (15-minute Natural Release), then turn the steam release knob to the Venting position to release the remaining steam/pressure.</div>
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When the pin in the lid drops down, open it and give the contents a stir. Discard bay leaves.</div>
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Serve over rice for a Hoppin' John. I served this over brown basmati and it was delicious! It isn't terribly spicy because I have to accommodate my spice-averse 4-year-old, but I topped mine with a healthy dose of Red Hot and a dollop of sour cream. Happy New Year! </div>
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*I'm publishing this recipe because I made serious edits to it. See the links for the <a href="https://www.simplyhappyfoodie.com/instant-pot-black-eyed-peas" target="_blank">original made with ham</a> or the <a href="https://food52.com/recipes/25527-vegan-hoppin-john" target="_blank">vegan version made without</a>. </div>
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serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-78423948400949567312018-12-06T14:27:00.000-08:002018-12-06T14:42:01.018-08:00duty<div class="separator" style="clear: both; text-align: center;">
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Cancer Horoscope for the week of December 5, 2018<br />
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<a href="http://live.ezezine.com/ezine/archives/756_2/756_2-2018.12.04.04.31.archive.txt" target="_blank">Rob Brezsney's Free Will Astrology</a><br />
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I've called on author Robert Heinlein to provide your horoscope. According to my astrological analysis, his insights are exactly what you need to focus on right now. "Do not confuse 'duty' with what other people expect of you," he wrote. "They are utterly different. Duty is a debt you owe to yourself to fulfill obligations you have assumed voluntarily. Paying that debt can entail anything from years of patient work to instant willingness to die. Difficult it may be, but the reward is self-respect. But there is no reward at all for doing what other people expect of you, and to do so is not merely difficult, but impossible."<br />
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<br />serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-84198940438121074052018-12-06T14:20:00.003-08:002018-12-27T15:12:37.476-08:00mossI am moss.<br />
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“Life [exists] only because of a myriad of synchronicities that bring us to this particular place at this particular moment. In return for such a gift, the only sane response is to glitter in reply.” - Robin Wall Kimmerer via <a href="https://www.brainpickings.org/2015/05/13/gathering-moss-robin-wall-kimmerer/" target="_blank">Brain Pickings</a><br />
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<a href="http://live.ezezine.com/ezine/archives/756_2/756_2-2018.11.27.04.31.archive.txt" target="_blank">Rob Brezsney's Free Will Astrology</a><br />
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CANCER (June 21-July 22): Does moss really "eat" rocks, as Cancerian author Elizabeth Gilbert attests in her novel *The Signature of All Things*? Marine chemist Martin Johnson says yes. Moss really does break down and release elements in solid stone. Gilbert adds, "Given enough time, a colony of moss can turn a cliff into gravel, and turn that gravel into topsoil." Furthermore, this hardy plant can grow virtually everywhere: in the tropics and frozen wastes, on tree bark and roofing slate, on sloth fur and snail shells. I propose that we make moss your personal symbol of power for now, Cancerian. Be as indomitable, resourceful, and resilient as moss.serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-19943737868559883312018-12-04T15:47:00.000-08:002018-12-04T15:56:51.132-08:0012. pasta with caramelized onions, cherry tomatoes and capersSometimes I just wing it and it works out. Sometimes it tastes really good and I manage to write it down. Your welcome.<br />
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Ingredients: </span></div>
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<li>2 tbsp olive oil</li>
<li>1 medium onion, sliced</li>
<li>1 tsp sugar</li>
<li>1-2 tbsp water</li>
<li>1 tbsp caper vinegar</li>
<li>1 package cherry tomatoes, halved</li>
<li>4 tbsp capers</li>
<li>1 tbsp tomato paste</li>
<li>1/2 lb pasta</li>
</ul>
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<li>Heat your pan. When the pan is hot, add the olive oil, then saute the onions slowly. Add sugar, and when they start to caramelize, add water and vinegar. Add cherry tomatoes and capers and stir in tomato paste. Continue to simmer about 20 minutes. </li>
<li>Meanwhile, cook your favorite pasta. </li>
<li>When your pasta is done, add the pasta into the sauce. Dish it up and enjoy. </li>
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serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-26961944936448215462018-09-06T14:07:00.000-07:002018-09-06T14:09:53.978-07:0011. olive oil ricotta plum cake<div class="separator" style="clear: both; text-align: center;">
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I make this every year with the plums from my tree. I have made two so far this year and I will make at least two more. Note to anyone who doesn't have a springform pan, this does not work in a standard tart pan, it isn't deep enough and doesn't bake properly, at least, not when I'm the baker. When I make this cake, I remember why this is the only cake I ever want to make.<br />
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This recipe is slightly edited from <a href="https://food52.com/recipes/23750-olive-oil-ricotta-cake-with-plums" target="_blank">Food52 by Kenzi Wilbur</a>. I don't like too much sugar in my cake so I lowered it from 1 cup. But if your plums are super tart, you might want to macerate them in a tablespoon of sugar while you're tossing the rest of the ingredients together.<br />
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Kenzi notes that the flour doesn't have to be sifted. I may try that next time. But don't over-mix it. It likes to be barely folded.<br />
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<i>Ingredients: </i><br />
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<li>Butter for pan</li>
<li>1<span style="white-space: pre;"> </span>cup fresh, full-fat ricotta</li>
<li>1/3<span style="white-space: pre;"> </span>cup olive oil</li>
<li>3/4<span style="white-space: pre;"> </span>cup granulated sugar</li>
<li>1<span style="white-space: pre;"> </span>tablespoon freshly grated lemon zest</li>
<li>2<span style="white-space: pre;"> </span>large eggs</li>
<li>1-1/2 cups all-purpose flour</li>
<li>1-1/2 teaspoons baking powder</li>
<li>1/4<span style="white-space: pre;"> </span>teaspoon baking soda</li>
<li>1/2<span style="white-space: pre;"> </span>teaspoon salt</li>
<li>9-10<span style="white-space: pre;"> </span>small plums, halved, pitted, and set aside</li>
<li>1<span style="white-space: pre;"> </span>tablespoon sugar or honey</li>
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<i>Instructions: </i></div>
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<li>Preheat your oven to 350° F, and butter and flour a 9-inch springform. </li>
<li>In a large mixing bowl, combine and whisk the ricotta, oil, sugar, and zest together. Add one egg, whisk well; add the next, whisk again. </li>
<li>Sift all of the dry ingredients directly over the wet ingredients you just whisked together. Mix with a spoon gently until just combined. (Use more of a folding motion toward the end -- this will help keep the gluten from developing in your batter, which will keep your cake from toughening or becoming too dense.) </li>
<li>Pour the batter into the cake pan, spreading it out evenly as needed. If your plums are very tart, toss them with a tablespoon of sugar or honey, and place them in the top of the cake, cut-side down. </li>
<li>Bake for 35-45 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a cake tester or toothpick comes out of the cake cleanly. (My oven usually takes 45 minutes.) </li>
<li>Cool in the pan for 10-15 minutes, then turn out to finish cooling on a rack. </li>
<li>I always serve this with whipped cream spiked with <a href="https://www.totalwine.com/spirits/liqueurs-cordials-schnapps/nuts-amaretto/lazzaroni-amaretto/p/5449750" target="_blank">Lazzaroni Amaretto</a>. It tastes amazing with that touch of almond cookie flavor. </li>
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serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-20265202775801940372018-09-06T13:47:00.000-07:002018-12-06T14:40:56.363-08:00fog<div class="separator" style="clear: both; text-align: center;">
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I am grapes ripening in the fog.<br />
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<a href="http://live.ezezine.com/ezine/archives/756_2/756_2-2018.05.08.04.31.archive.txt" target="_blank">Rob Brezsney's Free Will Astrology</a><br />
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CANCER (June 21 - July 22):<br />
To casual observers, you may seem to be an amorphous hodgepodge, or a simmering mess of semi-interesting confusion, or an amiable dabbler headed in too many directions at once. But in my opinion, casual observers would be wrong in that assessment. What's closer to the symbolic truth about you is an image described by poet <a href="https://www.poetryfoundation.org/poets/carolyn-forche" target="_blank">Carolyn Forché</a>: grapes that are ripening in the fog. Here's another image that resonates with your current state: sea turtle eggs gestating beneath the sand on a misty ocean beach. One further metaphor for you: the bright yellow flowers of the evening primrose plant, which only bloom at night.serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-50872354394862475492018-08-28T13:27:00.000-07:002018-09-06T14:10:09.995-07:0010. sauteed kale and quinoa skillet Sometimes I just taste something and I suddenly become obsessed. That's the case with this Sauteed Kale and Quinoa Skillet. I am pretty sure I could eat this nearly every single day. I'm definitely going to try it with roasted sweet potatoes and chickpeas. And I may try it with couscous too.<br />
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I served this recipe alongside this <a href="http://brokensaucer.blogspot.com/2018/08/zaatar-spiced-roasted-chicken.html" target="_blank">Za'atar Spiced Roasted Chicken</a> and potatoes, a recipe that is also highly addictive.<br />
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<b>Sauteed Kale and Quinoa Skillet </b><br />
<b><br /></b> serves 4-6<br />
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<i>Ingredients:</i><br />
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<ul>
<li>1 cup quinoa</li>
<li>2-1/2 cups veggie broth (I used Better Than Boullion) </li>
<li>1 Tbsp olive oil</li>
<li>1 onion, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 bunch kale - 6-8 leaves</li>
<li>½ tsp red pepper flakes (more or less to your liking)</li>
<li>Pinch of sea salt</li>
<li>2 Tbsp parmesan cheese, grated</li>
<li>2 Tbsp panko breadcrumbs</li>
</ul>
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<i>Instructions:</i><br />
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<ul>
<li>To make quinoa - rinse and soak for about 5 minutes in warm water. Bring 2-1/2 cups veggie broth to a boil in a medium saucepan and add drained quinoa to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 minutes, or until broth is absorbed. Turn heat off, drain any additional broth off, cover and allow quinoa to sit for an additional 5 minutes. </li>
<li>In a large skillet, add olive oil over medium heat, saute onion and garlic until fragrant, about 3 minutes. Add red pepper flakes and kale along with 2 tablespoons of water and cover, allowing the kale to steam for 5 to 10 minutes, longer for thicker kale. Stir occasionally until kale is tender.</li>
<li>Remove lid and stir in cooked quinoa, mixing well. </li>
<li>Turn off heat and add parmesan cheese and panko, and stir to combine. </li>
<li>Serve and enjoy!</li>
</ul>
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This recipe is mildly edited from <a href="http://www.eatyourselfskinny.com/sauteed-kale-and-quinoa-skillet/" target="_blank">Eat Yourself Skinny</a></div>
serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-15795376594558743962018-08-28T13:17:00.000-07:002018-12-06T14:37:28.289-08:009. za'atar spiced roasted chicken<b>za'atar spiced roasted chicken</b><br />
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I'm getting really into super-spiced chicken. I would love to branch out into more alternative/vegetarian proteins with super spices but in the meantime, here is some delicious za'atar roasted chicken. Stay tuned for an attempt at za'atar spiced tofu.<br />
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Serve this alongside <a href="http://brokensaucer.blogspot.com/2018/08/sauteed-kale-and-quinoa-skillet.html" target="_blank">Sauteed Kale and Quinoa Skillet</a> or roasted veggies or both.<br />
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<i>Ingredients:</i><br />
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<ul>
<li>1 lb boneless skinless chicken breasts, cut into tenders for more marination</li>
<li>1/8 cup olive oil</li>
<li>1/8 cup lemon juice</li>
<li>1/8 cup za'atar</li>
<li>2 cloves garlic minced</li>
<li>1 teaspoons salt</li>
<li>1/2 teaspoon pepper</li>
</ul>
<br />
<br />
<i>Instructions:</i><br />
<ul>
<li>Preheat oven to 450 degrees. </li>
<li>Place chicken breasts in a large glass baking dish or resealable plastic bag.</li>
<li>In a small bowl, whisk together olive oil, lemon juice, za'atar, garlic, salt, and pepper then pour marinade over the chicken. Move chicken breasts around to ensure they are evenly coated in the marinade. Refrigerate for 30 minutes or up to overnight.</li>
<li>Place chicken on a roasting pan and bake for 10-15 minutes until cooked through. Let rest 5-10 minutes before serving to allow juices to re-distribute</li>
</ul>
<br />
<br />
<i>Notes:</i><br />
<br />
I roasted fingerling potatoes on the pan with the chicken. I gave the potatoes a 10-minute head start and dumped the marinated over the whole pan. So good!<br />
<br />
This can be marinated ahead and frozen for a quick meal.<br />
<br />
Inspired by <a href="https://thelemonbowl.com/zaatar-spiced-grilled-chicken/" target="_blank">this recipe from The Lemon Bowl</a>.<br />
<br />
<br />
<br />serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-68461000339373480552018-05-10T12:05:00.002-07:002018-12-06T14:41:16.822-08:00joyJoy is a form of resistance.<br />
<br />
<br />
<a href="http://live.ezezine.com/ezine/archives/756_2/756_2-2018.05.08.04.31.archive.txt" target="_blank">Rob Brezsney's Free Will Astrology</a><br />
<br />
Love rules:<br />
"Everything I understand, I understand only because I love. Everything<br />
exists, only because I love." - Leo Tolstoy<br />
<br />
CANCER (June 21 - July 22):<br />
"Paradise is scattered over the whole earth," wrote the scientific poet Novalis, "and that is why it has become so unrecognizable." Luckily for you, Cancerian, quite a few fragments of paradise are gathering in your vicinity. It'll be like a big happy reunion of tiny miracles all coalescing to create a substantial dose of sublimity. Will you be ready to deal with this much radiance? Will you be receptive to so much relaxing freedom? I hope and pray you won't make a cowardly retreat into the trendy cynicism that so many people mistake for intelligence. (Because in that case, paradise might remain invisible.) Here's my judicious advice: Be insistent on pleasure! Be voracious for joy! Be focused on the quest for beautiful truths!"<br />
<cancer 21-july="" 22="" span="" une=""></cancer>serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-40514916133087747512018-04-12T13:37:00.000-07:002018-04-12T14:41:46.486-07:008. miso for one<b>miso for one</b><br />
<i><br /></i> When I'm feeling meh, or when I need something warm and satisfying, I make myself a cup of miso and I feel a little better. Sometimes, I make enough to have every day for a week, packaging the ingredients into small containers and storing them in the fridge. A grab and go warming snack.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4A-enmm1jIs461_TMWBYTjLCEwMpjMxhBPoyaHK1e6JTZSkDdVYqXthlQ9wEELEQIZv9RmNaZA2jj3DCsKUpd0pawT1VQSZ7TXODl78t6l3A2QA-IyqhTquDM0gc9iCAWNTrBBOz5X1_0/s1600/miso+1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="572" data-original-width="599" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4A-enmm1jIs461_TMWBYTjLCEwMpjMxhBPoyaHK1e6JTZSkDdVYqXthlQ9wEELEQIZv9RmNaZA2jj3DCsKUpd0pawT1VQSZ7TXODl78t6l3A2QA-IyqhTquDM0gc9iCAWNTrBBOz5X1_0/s1600/miso+1.PNG" /></a></div>
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<br /></div>
<br />
<b>miso for one</b><br />
<b><br /></b> <i>Ingredients: </i><br />
<ul>
<li>1 tbsp <a href="https://great-eastern-sun.com/shop/miso-master-miso/miso-master-organic-traditional-red-miso/" target="_blank">red miso paste</a></li>
<li>1/4 tsp <a href="https://www.amazon.com/Ajinomoto-Soup-Stock-Hondashi-2-11/dp/B071HR6QB6/ref=sr_1_5_s_it?s=grocery&ie=UTF8&qid=1523569006&sr=1-5&keywords=dashi&th=1" target="_blank">dashi</a></li>
<li>1/2 tsp minced ginger fresh or <a href="https://www.amazon.com/Ginger-People-Minced-6-7-Oz/dp/B000SEOHJ8/ref=sr_1_7_s_f_it?ie=UTF8&qid=1523569235&sr=1-7&ppw=fresh&keywords=ginger+people+minced+ginger" target="_blank">jarred</a></li>
</ul>
<br />
<i>toppings:</i><br />
<ul>
<li>1 green onion, sliced</li>
<li>1/2 tsp sesame seeds or <a href="https://www.traderjoes.com/digin/post/everything-but-the-bagel-sesame-seasoning-blend" target="_blank">trader joe's everything but the bagel seasoning</a></li>
<li>seaweed snack</li>
<li>hard boiled egg</li>
</ul>
<br />
<i>Directions: </i><br />
<ol>
<li>Add first three ingredients into a bowl. Pour hot water over and stir until miso and dashi are disolved into a lovely broth. </li>
<li>Add toppings and drink/eat. </li>
<li>Feel better. </li>
</ol>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2_ocgK_aqXzpMgk9hrlVQgrCIjyv2elrG44_SAJYZdcxOylZZyOzQ5Ebtsqv1ZQ0IQ4Vd6M79m62zVdkdhWRUIqn-mBFhKnhRSQLizF_RzruRilmZdfJgOMhd1B2O-U9qQSH2Dmd9oI7/s1600/miso+2.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="593" data-original-width="597" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2_ocgK_aqXzpMgk9hrlVQgrCIjyv2elrG44_SAJYZdcxOylZZyOzQ5Ebtsqv1ZQ0IQ4Vd6M79m62zVdkdhWRUIqn-mBFhKnhRSQLizF_RzruRilmZdfJgOMhd1B2O-U9qQSH2Dmd9oI7/s1600/miso+2.PNG" /></a>serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-77973515520496295172018-04-11T14:27:00.000-07:002018-04-11T14:27:26.630-07:007. one pan mexican quinoa<b>one pan mexican quinoa </b><br />
<br />
You want to eat this. It makes a great dinner. It makes great leftovers. It makes a great freezer meal. It's ready in half an hour. I want to eat this all the time.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkws6esM84aO_TnHisIGcJLbw7b4Fpr4qSUaFxT_wsJUV4rAhRKSmaTMhf9ePScl_3b-GrNZByVvgHy0qQRx_eH_d56cbmVXuZBPP50ObonRPS6v_pgzRLTcrEHKdMaVSxn7pQWQ14e5_b/s1600/onepanmexican1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkws6esM84aO_TnHisIGcJLbw7b4Fpr4qSUaFxT_wsJUV4rAhRKSmaTMhf9ePScl_3b-GrNZByVvgHy0qQRx_eH_d56cbmVXuZBPP50ObonRPS6v_pgzRLTcrEHKdMaVSxn7pQWQ14e5_b/s1600/onepanmexican1.PNG" /></a></div>
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<b>one pan mexican quinoa </b></div>
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<b><br /></b></div>
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time: 30 minutes. </div>
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yield: 4-6 depending on how many additional toppings you add. </div>
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<br /></div>
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<i>Ingredients: </i></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>1 tbsp olive oil</li>
<li>1 yellow onion, diced </li>
<li>3-4 cloves garlic, minced</li>
<li>1 cup quinoa, rinsed</li>
<li>1 cup vegetable broth or 1/2 tsp better than boullion with 1 cup water</li>
<li>1 (15 ounce) can black beans, rinsed</li>
<li>1 (14.5 ounce) can fire-roasted diced tomatoes</li>
<li>1 cup frozen corn kernels</li>
<li>1 teaspoon chili powder</li>
<li>1 teaspoon cumin </li>
<li>1/2 tsp dried oregano</li>
<li>1/4 tsp kosher salt</li>
<li>pinch red pepper flakes</li>
<li>juice of 1 lime</li>
</ul>
<br />
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optional: </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>1/2 cup shredded mexican cheese blend</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: left;">
toppings and sides: </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>2 tbsp fresh cilantro, chopped</li>
<li>avocado</li>
<li>sour cream</li>
<li>roasted veggies like sweet potatoes, carrots, onions, peppers</li>
<li>chorizo tempeh or soy chorizo</li>
<li>chopped cabbage salad</li>
</ul>
<br />
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<br /></div>
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<i>directions: </i></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ol>
<li>In a large skillet, heat olive oil over medium. Saute onion until turning translucent, about 2 minutes. Add garlic and continue to saute for another minute. </li>
<li>Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cumin, oregano, salt, and pepper flakes. Bring to a boil, reduce heat, cover and simmer until quinoa is cooked through, about 20 minutes. </li>
<li>Stir in lime juice. </li>
<li>Optional: turn off heat, sprinkle cheese over the top, cover and let melt, another 3-5 minutes. </li>
<li>Serve immediately, topped with cilantro, avocado, and sour cream.</li>
</ol>
<br />
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<br /></div>
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<i>notes: </i></div>
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<br /></div>
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This freezes very well for a quick lunch. </div>
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<br /></div>
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<br /></div>
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Inspired by <a href="https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/" target="_blank">damn delicious one pan mexican quinoa</a> </div>
serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-67280559917736096142018-04-10T15:37:00.000-07:002018-04-11T14:26:48.793-07:006. gremolata<b>gremolata </b>- put it on everything.<br />
<br />
After making a recipe for roasted salmon & asparagus with pistachio gremolata by Molly Gilbert, (out of Sheet Pan Suppers), I decided that maybe I need to add gremolata to nearly everything I can. Specifically, our regular weekly meal of mac and cheese and broccoli. I often make sauteed/steamed broccoli as a side because my 3-year-old daughter loves it. I like a little lemon on top but I have often overpowered the broccoli with my generous squeeze and received complaints from my fellow diners. I'm pretty certain that this gremolata discovery solves this problem. It's pretty amazing generously sprinkled over the entire lot of mac and cheese and broccoli.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-B30ZXclRk9HRn_gWwtDW9S6bo6a5ya-elFcuAyVH_sXa27RHJwLPxkS42L3PSPA0S0RylWkeneuUV5zWq8P3h5bvZMdP6mep2Bt1dfWReRt4MqkwyV8SmchnlACGSppJMBRHl5kSwuL/s1600/gremolata.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="445" data-original-width="598" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-B30ZXclRk9HRn_gWwtDW9S6bo6a5ya-elFcuAyVH_sXa27RHJwLPxkS42L3PSPA0S0RylWkeneuUV5zWq8P3h5bvZMdP6mep2Bt1dfWReRt4MqkwyV8SmchnlACGSppJMBRHl5kSwuL/s400/gremolata.PNG" width="400" /></a></div>
<br />
<b>gremolata</b><br />
<br />
<i>Ingredients:</i><br />
<br />
<ul>
<li>1/2 cup flat leaf parsley, washed and dried and stems removed</li>
<li>1 clove garlic</li>
<li>1 organic lemon, washed and dried</li>
</ul>
<br />
<br />
<i>Instructions:</i><br />
<br />
<ul>
<li>Chop the parsley with a chef's knife until it is nearly finely chopped.</li>
<li>Using a microplane, grate the garlic clove over the parsley. Or, you can use a garlic press.</li>
<li>Using the same grater (don't bother to wash it), zest the lemon on top of the garlic. If you use the microplane for both the garlic and lemon, the lemon will help to rid the microplane of garlic odors.</li>
<li>Finish chopping the parsley, mixing in the garlic and lemon in as you go, until the parsley is chopped very fine.</li>
<li>Top your favorite veggie with the gremolata and devour.</li>
</ul>
<br />
<br />
<i>Notes:</i><br />
<br />
<ul>
<li> Make it nutty! Add 1/2 cup chopped pistachios, almonds, walnuts to the mix.</li>
<li> You can store the leftovers in an airtight container in the refrigerator for up to one day.</li>
</ul>
serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-50457539019198156652018-02-16T15:57:00.000-08:002018-04-11T13:41:17.641-07:005. avocado egg salad<b>avocado egg salad </b><br />
<b><br /></b>
Sometimes you get a craving. Inspired by Pinch of Yum again. Her recipe and video are here: <a href="https://pinchofyum.com/the-best-avocado-egg-salad" target="_blank">The Best Avocado Egg Salad</a>. Here's my version.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18jO7O3Ne9-i4RCsG54Q1vpOnQjrFsX_ie-PULOVzaQYfcckgaWPCTdDoswcgS8VnY2pIZJUQ24eblqaMqeGZsXkwYQktS8M9ykef97_BhEZDvD6abvoCW4CFrB_-7FptrsBLW0FxVAqv/s1600/egg+salad.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="597" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18jO7O3Ne9-i4RCsG54Q1vpOnQjrFsX_ie-PULOVzaQYfcckgaWPCTdDoswcgS8VnY2pIZJUQ24eblqaMqeGZsXkwYQktS8M9ykef97_BhEZDvD6abvoCW4CFrB_-7FptrsBLW0FxVAqv/s400/egg+salad.PNG" width="398" /></a></div>
<br />
<br />
<h3>
avocado egg salad</h3>
<div>
<br /></div>
<i>Ingredients: </i><br />
<ul>
<li>1 small avocado </li>
<li>2 hard-boiled eggs</li>
<li>1-2 tablespoons of dill (or herbs of your choice) </li>
<li>juice of 1/2 a lemon</li>
<li>a pinch of salt</li>
</ul>
<br />
<i>Instructions:</i><br />
<ul>
<li>Hard boil the eggs. Cover the eggs with water in a saucepan. Add 1/2 teaspoon of baking soda. Bring to a boil, remove from heat, cover and rest for 8.5 minutes (this time may vary depending on your stove, but this is the time I use to get the yolks done but still creamy). Plunge the eggs into an ice bath for a few minutes and remove the shells. Cut the eggs into small pieces. </li>
<li>Mash the avocado in a bowl with a fork until mostly smooth.</li>
<li>Mix in lemon juice, salt, and dill. You could also add fresh parsley or <a href="https://www.traderjoes.com/digin/post/everything-but-the-bagel-sesame-seasoning-blend" target="_blank">trader joe's everything but the bagel seasoning</a>, or <a href="https://www.penzeys.com/catalog/product.aspx?catalog=24&product=219" target="_blank">penzey's mural of flavor</a>, or <a href="https://www.traderjoes.com/digin/Post/Post/the-spice-of-life" target="_blank">trader joe's chili lime seasoning</a>, or... you know whatever you love. </li>
<li>Gently, mix the eggs into the avocado blend. </li>
<li>Serve immediately at room temperature, or chill and serve cold. </li>
</ul>
<br />
<br />serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-68533210651035720482018-02-15T07:17:00.000-08:002018-04-11T13:41:30.842-07:004. broccoli not-cheese soup <h3>
<b>vegan broccoli cashew soup</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNt-gOidtZNEgdlue-DM_UmUHK_CuoqbiV2P4gY5sE5pTX-1usaAghqGneiigspv9RFpwYuIupAWmooq8-nrgyaxju8CGzMuP0eJg5HUawYcpVq1xwP8rEgW9809p0yszkGf6z0mtFHc8Q/s1600/broccoli+soup.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="637" data-original-width="636" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNt-gOidtZNEgdlue-DM_UmUHK_CuoqbiV2P4gY5sE5pTX-1usaAghqGneiigspv9RFpwYuIupAWmooq8-nrgyaxju8CGzMuP0eJg5HUawYcpVq1xwP8rEgW9809p0yszkGf6z0mtFHc8Q/s320/broccoli+soup.PNG" width="318" /></a></div>
<br />
This is not broccoli cheese soup. It's actually vegan broccoli cashew soup. But it tastes surprisingly cheesy and I'm not vegan and I love cheese. This is inspired by <a href="https://pinchofyum.com/detox-broccoli-cheese-soup" target="_blank">Pinch of Yum's Detox Broccoli Cheese Soup</a>. She's awesome and has a video so go ahead and hit up her site if you haven't already followed her down the yellow brick road into delicious utopia.<br />
<br />
<h3>
<b>vegan broccoli cashew soup </b></h3>
<br />
<i>Ingredients:</i><br />
<ul>
<li>1/4 cup olive oil + more for serving</li>
<li>pinch of red pepper flakes</li>
<li>1/2 teaspoon smoked paprika</li>
<li>4 cloves garlic, minced</li>
<li>1/2 an onion, chopped</li>
<li>1-2 stalks celery, chopped</li>
<li>5 large carrots, chopped</li>
<li>1/2 lb of potato, chopped - either 1 large potato, peeled and chopped or 5ish new potatoes </li>
<li>2-3 cups broccoli florets, in large pieces for easy removal</li>
<li>2-3 cups vegetable broth - I use <a href="https://www.amazon.com/Better-Than-Bouillon-Organic-Vegetable/dp/B00BAGDCR6" target="_blank">vegetable better than boullion</a> </li>
<li>2 cups cashew milk* </li>
<li>1/4 cup nutritional yeast </li>
<li>1 teaspoons sea salt</li>
<li>1-2 teaspoons dijon mustard</li>
<li>pepper to taste</li>
<li>flat leaf parsley, chopped</li>
</ul>
<i><br /></i> <i>Instructions: </i><br />
<i><br /></i> <b>Saute: </b>Heat the olive oil over medium-high heat. Add the mirepoix, garlic, potatoes, red pepper flakes, and smoked paprika. Saute until softened, about 10 minutes.<br />
<br />
<b>Simmer: </b>Add broccoli, vegetable broth, and cashew milk. Simmer until bubbly and broccoli is bright green, about 5 minutes.<br />
<b><br /></b> <b>Blend: </b>Using tongs, pull out most of the broccoli pieces and set aside. Add dijon mustard, salt, and pepper. Using an immersion blender, blend the soup, without the broccoli, to a super creamy, cheesy-looking consistency. Then add the broccoli and just pulse a few times to break it up a bit. Stir in nutritional yeast. Taste and adjust your seasonings as desired.<br />
<b><br /></b> <b>Finish: </b>Dish into bowls and top with a drizzle of olive oil, and chopped parsley (not pictured). Serve with some delicious crusty bread.<br />
<br />
* I made my own cashew milk but you could sub another alternate milk here. I just love how cashews taste in soup. I may try to add the cashews right into the soup instead of going through the trouble of making the milk first. That's for the next time I make it.<br />
<br />
Lindsay at Pinch of Yum suggests making and topping with croutons. I didn't do this but I'm sure it's delicious. If you want the recipe for those, head on over to her <a href="https://pinchofyum.com/detox-broccoli-cheese-soup" target="_blank">blog</a>.<br />
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<br />serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-77493377662631957092018-02-14T13:47:00.000-08:002018-04-11T13:41:43.414-07:003. mystery<b>mystery</b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJIQbprj_Vj4xxzy_nnqJrtCzpD2HPRcmwW3-zBUflMMXREVelSfAT9cFBtr1z8Mwf9MHcBYjYTPvf8rkvIBDuOJglOugPemt-xQWTLE7L7ObtdOu9q1KIG3zc6eEK6QgYgFqTRQFlDz8/s1600/coffee_lauragwinn04102017.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="596" data-original-width="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJIQbprj_Vj4xxzy_nnqJrtCzpD2HPRcmwW3-zBUflMMXREVelSfAT9cFBtr1z8Mwf9MHcBYjYTPvf8rkvIBDuOJglOugPemt-xQWTLE7L7ObtdOu9q1KIG3zc6eEK6QgYgFqTRQFlDz8/s1600/coffee_lauragwinn04102017.PNG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo <a href="https://www.instagram.com/laura.gwinn/" target="_blank">laura gwinn </a></td></tr>
</tbody></table>
<h1 class="quoteText" style="background-color: white; color: #181818; font-family: Merriweather, Georgia, serif; font-size: 14px; font-weight: normal; line-height: 21px; margin: 0px 0px 15px; padding: 0px;">
“Mystery is not about traveling to new places but about looking with new eyes.” - Marcel Proust</h1>
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serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-37321355814845686212018-02-13T15:04:00.000-08:002018-04-11T14:26:48.555-07:002. pasta all'amatriciana<b>pasta all'amatriciana</b><br />
<br />
I had no idea what to make for dinner but as I was driving home, I was listening to the <a href="http://www.spilledmilkpodcast.com/316" target="_blank">Spilled Milk Podcast, episode 316: Pasta Widths</a>, and I was convinced to make the <a href="http://www.seriouseats.com/recipes/2016/03/bucatini-pasta-amatriciana-recipe.html" target="_blank">Bucatini all'Amatriciana recipe</a> that Matthew Amster-Burton was talking about. I figured I had most of the ingredients in the pantry. Turns out I did. This was one of those dishes that came together super fast and that my 3-year-old daughter and husband both said was super delicious. We'll be adding this to the regular rotation of pasta.<br />
<br />
<h3>
<b>pasta all'amatriciana</b></h3>
<i>Ingredients:</i><br />
<ul>
<li>1 tablespoon (15ml) extra-virgin olive oil</li>
<li>1/2 yellow onion, diced</li>
<li>4 ounces diced pancetta - I use <a href="http://www.citteriousa.com/products-cubetti.html" target="_blank">Citterio Pancetta Cubetti</a> from Trader Joe's </li>
<li>Pinch red pepper flakes</li>
<li>1/4 cup (60ml) dry white wine</li>
<li>1 (28-ounce; 425g) can whole peeled tomatoes, preferably San Marzano - I use <a href="https://www.target.com/p/cento-san-marzano-peeled-tomatoes-28-oz/-/A-14772994" target="_blank">Cento</a></li>
<li>Kosher salt and freshly ground black pepper</li>
<li>1/2 pound (450g) dried pasta - I use fusilli </li>
<li>1/4 cup grated Pecorino Romano cheese, plus more for serving</li>
</ul>
<br />
<i>Directions:</i><br />
<ol>
<li>In a large skillet, heat olive oil over medium-high heat until shimmering. Add onion, pancetta, and pepper flakes and cook, stirring, until lightly browned about 5 minutes. Add wine and cook, scraping up any browned bits on the bottom of the pan, until nearly evaporated, about 3 minutes.</li>
<li>Add tomatoes and use a spoon to crush them up. Bring to a simmer. Season with salt and pepper.</li>
<li>Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than the package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring quickly until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir quickly to incorporate. Season to taste with more salt, pepper, and red pepper flakes. Serve right away, passing more cheese at the table. </li>
</ol>
<div>
The original recipe is from <a href="http://www.seriouseats.com/recipes/2016/03/bucatini-pasta-amatriciana-recipe.html" target="_blank">Serious Eats</a>. </div>
serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-5647741806220951222018-01-02T13:50:00.001-08:002018-04-11T13:42:43.227-07:001. curry cauliflower soup with roasted chickpeas <b>curry cauliflower soup with roasted chickpeas</b><br />
<br />
This recipe is inspired by inspired by <a href="https://pinchofyum.com/golden-soup#tasty-recipes-41326" target="_blank">Pinch of Yum's Golden Soup</a>.<br />
While I made it for myself for lunch, somehow it ended up being dinner one night. My husband said, "please don't make this again." We found it a bit bland and not really satisfying enough for dinner.<br />
Still, I was somehow dedicated to the vegan, cauliflower and turmeric combination. So, I edited the recipe and made it for myself again. I think this makes a delicious lunch. And it's perfect for the start of a detoxifying January.<br />
<br />
<b>curry cauliflower soup with roasted chickpeas</b><br />
<div>
<br /></div>
<i style="color: #515251; font-family: bitter, serif; font-size: 15px;"><b>for the roasted chickpeas:</b></i><br />
<i style="color: #515251; font-family: bitter, serif; font-size: 15px;"><b><br /></b></i>
<br />
<div>
<span style="color: #515251; font-family: "bitter" , serif;"><span style="font-size: 15px;"><span style="color: black; font-family: "times new roman"; font-size: small;"><i>Ingredients:</i></span></span></span></div>
<div>
<ul>
<li>1 can <b style="background-color: white; color: #515251; font-family: bitter, serif; font-size: 15px;">chickpeas</b><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;">, drained and rinsed</span></li>
<li>1-2 tablespoons <b style="background-color: white; color: #515251; font-family: bitter, serif; font-size: 15px;">extra virgin olive oil</b></li>
<li>a generous sprinkling of <b style="background-color: white; color: #515251; font-family: bitter, serif; font-size: 15px;">cumin, smoked paprika, turmeric, </b><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;">and </span><b style="background-color: white; color: #515251; font-family: bitter, serif; font-size: 15px;">salt</b></li>
</ul>
<ul style="background-color: white; box-sizing: inherit; list-style-type: none; margin: 0px 0px 25px 40px; padding: 0px;">
</ul>
</div>
<i>Directions:</i><br />
<i><br /></i>
<br />
<ol style="background-color: white; box-sizing: inherit; color: #515251; font-family: bitter, serif; font-size: 15px; margin: 0px 0px 25px 40px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin-bottom: 15px; position: relative;">Preheat the oven to 400F. Spread the drained <b>chickpeas </b>on a baking sheet. Sprinkle chickpeas with a dusting of <span style="box-sizing: inherit; font-weight: 700;">cumin</span>, <span style="box-sizing: inherit; font-weight: 700;">smoked paprika</span>, <span style="box-sizing: inherit; font-weight: 700;">turmeric</span>, <span style="box-sizing: inherit; font-weight: 700;">salt</span>, and/or any other spice combo you want. Drizzle with <b>olive oil</b>. Stir right on the pan, then roast for 30-40 minutes or until semi-crispy.</li>
</ol>
<i><b><br /></b></i> <i><b>for the soup: </b></i><br />
<i style="background-color: white;"><br /></i> <i style="background-color: white;">Ingredients:</i><br />
<ul>
<li>2 tablespoons <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">olive oil</span></li>
<li>half an <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">onion</span><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;">, </span><em style="background-color: white; box-sizing: inherit; color: #515251; font-family: bitter, serif; font-size: 15px;">chopped</em></li>
<li>4 cloves <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">garlic</span><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;">, </span><em style="background-color: white; box-sizing: inherit; color: #515251; font-family: bitter, serif; font-size: 15px;">crushed</em></li>
<li>1/2 head of <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">cauliflower</span><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;">, </span><em style="background-color: white; box-sizing: inherit; color: #515251; font-family: bitter, serif; font-size: 15px;">chopped into about 5 cups of chunks or florets</em></li>
<li>1/2 cup <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">cashews</span></li>
<li>1 heaping teaspoons <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">turmeric </span></li>
<li>1-2 heaping teaspoons<b style="background-color: white; color: #515251; font-family: bitter, serif; font-size: 15px;"> curry powder (</b><a href="https://www.penzeys.com/online-catalog/penzeys-curry/c-24/p-3037/pd-s" style="background-color: white; font-family: bitter, serif; font-size: 15px;" target="_blank">Penzey's curry powder</a><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;">)</span></li>
<li>1/2 teaspoon <b style="background-color: white; color: #515251; font-family: bitter, serif; font-size: 15px;">smoked paprika</b></li>
<li>4-5 cups <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">water</span></li>
<li>1 teaspoon <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">salt</span></li>
<li>juice from half a <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">lemon</span></li>
</ul>
<div>
<span style="color: #515251; font-family: "bitter" , serif;"><span style="font-size: 15px;"><i style="color: black; font-family: "Times New Roman"; font-size: medium;">Directions:</i></span></span><br />
<span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;"><br /></span> <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">Sauté:</span><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;"> In a deep pot, heat the olive oil. Add the onion, garlic, cauliflower, cashews, turmeric, and curry powder. Sauté for 5-7 minutes or until very fragrant.</span><br />
<span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;"><br /></span> <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">Simmer:</span><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;"> Add 2-1/2 cups of water and salt. Simmer until softened. Add more water as needed for the desired consistency. </span><br />
<span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;"><br /></span> <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">Blend:</span><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;"> Once the cauliflower is soft, 10-15 minutes, use an immersion blender to blend the soup. I like mine lumpy with larger chunks of cauliflower and cashews. If you'd like a smoother soup, a regular blender may be easier. Add more water to get the consistency you'd like. Taste to make sure your seasonings are to your liking. </span><br />
<span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;"><br /></span> <span style="background-color: white; box-sizing: inherit; color: #515251; font-family: "bitter" , serif; font-size: 15px; font-weight: 700;">Finish:</span><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;"> Finish with more salt and a squeeze of lemon juice. Top with </span><b style="background-color: white; color: #515251; font-family: bitter, serif; font-size: 15px;">roasted chickpeas</b><span style="background-color: white; color: #515251; font-family: "bitter" , serif; font-size: 15px;"> and enjoy! </span></div>
serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-55830476591140594812016-11-10T09:17:00.000-08:002016-11-16T12:42:12.653-08:00hide and seekWe can't hide anymore.<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/mF5eXu0Ywcs" width="560"></iframe> <br />
<br />
Let's see how long this video lasts on my page. If it isn't here when you get here, search for Victoria Beckham - Hide and Seek.<br />
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Post five. Nablopomo. serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-9090477376804011012016-11-09T11:47:00.000-08:002016-11-09T12:11:31.816-08:00the end is the beginning is the end is the beginning of the end<div class="separator" style="clear: both; text-align: left;">
<span style="color: #313131; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">I don't know what to do next. I just don't. </span></span></div>
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<span style="color: #313131; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;"><br /></span></span></div>
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<span style="color: #313131; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;">And suddenly, I hate this woman. I hate this woman for all that she represents. The conformity. The apathy. The empty. She is part of the problem. She is the victim and the aggressor. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #313131; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13.2px;"><br /></span></span></div>
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<span style="color: #313131; font-family: trebuchet ms, trebuchet, verdana, sans-serif;"><span style="background-color: white; font-size: 13.2px;">Please, wake up. Please. That is our only hope. </span></span></div>
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<span style="background-color: white; color: #313131; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21Vf_71HP7MClQUjOAqNPdgwgV19yv_ETWU6cecXwLcG-HIjZQrs3E8sTg95-PwNynvuSUfs9jgWvpRt42VrHLmYNo88nNAGDxkYiWzADkD_ZWk-dc8puonhs4HhUTcPY1KeXk029IY85/s1600/madmen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21Vf_71HP7MClQUjOAqNPdgwgV19yv_ETWU6cecXwLcG-HIjZQrs3E8sTg95-PwNynvuSUfs9jgWvpRt42VrHLmYNo88nNAGDxkYiWzADkD_ZWk-dc8puonhs4HhUTcPY1KeXk029IY85/s1600/madmen.jpg" /></a></div>
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<span style="background-color: white; color: #313131; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">Post four. Day three. Nablopomo.</span>serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-4455920469091710872016-11-08T13:07:00.000-08:002016-11-08T13:07:03.014-08:00President Hillary Clinton's chocolate chip cookies<span style="background-color: white; color: #313131; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">Baking helps me quell the anxiety. Just breathe. Everything will be alright.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xbsZv2tVxa3T0yyy0U_CzvAmtY4LZ4vQuOvdTG5O1cooB0PYbduR1lwg9NQgzYwHfxtZgJjyF6eQZYnuq837stDDNCIHHs72Za_A0qsmE1NLttN4o1d0y1IK-v405V8t0lXORDx8FCh0/s1600/hillary%2527s+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xbsZv2tVxa3T0yyy0U_CzvAmtY4LZ4vQuOvdTG5O1cooB0PYbduR1lwg9NQgzYwHfxtZgJjyF6eQZYnuq837stDDNCIHHs72Za_A0qsmE1NLttN4o1d0y1IK-v405V8t0lXORDx8FCh0/s1600/hillary%2527s+cookies.jpg" /></a></div>
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<span style="background-color: white; color: #313131; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px;">Post three. Day two. Nablopomo.</span>serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-75297719132882774762016-11-08T08:17:00.000-08:002016-11-08T08:17:08.127-08:00que sera sera<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://silentsplease.files.wordpress.com/2014/11/suffragette-demonstration-london-02-parade.gif?w=640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://silentsplease.files.wordpress.com/2014/11/suffragette-demonstration-london-02-parade.gif?w=640" /></a></div>
<br />
It's over now. I did what I could do. I voted.<br />
<br />
What will be will be. Que sera sera.<br />
<br />
Day two. Nablopomo. serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-23074454891293523742016-11-07T14:17:00.000-08:002016-11-07T14:51:41.111-08:00but first, coffee. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMaTyXAASfEthWc0MNGb3Epftfnh8dHsrjv9iKhYrG3CQGtH8OjECksa3gCJv_ZyLYRyhDLCtxWku9VZR7QCzzIpEptMa5DD4n1prk59hNuk-SUkrCSlaWFbdhP07N1U5S4xXnrItoXW6/s1600/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMaTyXAASfEthWc0MNGb3Epftfnh8dHsrjv9iKhYrG3CQGtH8OjECksa3gCJv_ZyLYRyhDLCtxWku9VZR7QCzzIpEptMa5DD4n1prk59hNuk-SUkrCSlaWFbdhP07N1U5S4xXnrItoXW6/s1600/Capture.JPG" /></a></div>
<br />
My mantra. At least, before coffee.<br />
<br />
I hesitate to type: Nablopomo. Will I really make it? After all, it's already the 7th. But you see, I really need to think about something other than what tomorrow could bring. The tomorrow. Instead, I need to focus on the now. The here. The tangible, touchable, tidbits of my reality. The things I have control over. The me of things.<br />
<br />
This is the beginning of mindfulness.<br />
<br />
Or something.<br />
<br />
Day one.serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-21145365351574704812016-07-25T12:28:00.002-07:002016-07-25T12:28:39.030-07:00Serious WastrelsIn the beginning, there was Broken Saucer. Hi. How are you? I've missed you. What have I been doing lately?<br />
<br />
Well, I have a toddler now and now I don't have time for anything that I don't make time for. And I am a victim of the mom guilt that goes right along with all of it. So I don't post to my blog or do a lot of things I'd like to do because I'm too busy folding laundry and doing dishes and making toddler food. Oh, mom guilt. You're mean.<br />
<br />
But I'm still here. And I'm still silly. So in my silliness, I started something new.<br />
<br />
<a href="http://seriouswastrels.tumblr.com/" target="_blank">Serious Wastrels.</a><br />
<br />
I spend a lot of time on Facebook because it's on my phone. I could explain further, but why? And out of nowhere, Facebook started targeting ads to me from Nordstrom's designer lines. Suddenly I click on a cute dress and it's $2,500. $2,500!<br />
<br />
I laughed and started posting them back to my facebook status. And then they sent me more. More ads for pretty dresses that cost more than my mortgage. So I started <a href="http://seriouswastrels.tumblr.com/" target="_blank">to blog</a> about it.<br />
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Mostly pictures. A little of what you could alternately get for the cost of the dress. Like today's post - <a href="http://seriouswastrels.tumblr.com/post/147845997851/cat-lady" target="_blank">Cat Lady</a>. Did you know that you could adopt 25 cats for the price of this dress? I think that's funny. And this really is the closest I'll ever get to one of these dresses. After all, even my wedding dress didn't cost this much. A fact which some of you already know. But love of fashion and all that. It's still fun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvkhKbWQ3lp5qjT7QbP13jR7lnlbt1WUuAEUMkKbP_VNspnyzZ4V_Q7kFaxIQ5XByWsbwCtE-iyXwTqqt04dU_l7lbL-E-RIY1vhzw9jrqhh32YiwyIlWqwkkudmoEeL_0wxUBy0I9wXA/s1600/SM+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvkhKbWQ3lp5qjT7QbP13jR7lnlbt1WUuAEUMkKbP_VNspnyzZ4V_Q7kFaxIQ5XByWsbwCtE-iyXwTqqt04dU_l7lbL-E-RIY1vhzw9jrqhh32YiwyIlWqwkkudmoEeL_0wxUBy0I9wXA/s640/SM+1.jpg" width="640" /></a></div>
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Anyway. If you like dresses, and you like me. If you miss me, I'm over there at <a href="http://seriouswastrels.tumblr.com/" target="_blank">Serious Wastrels</a>.<br />
And I miss you too.<br />
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Love,<br />
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Sera<br />
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<br />serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-10178401626969831132016-01-11T13:37:00.000-08:002016-01-11T13:51:17.789-08:00black stars are the new black hearts<iframe allowfullscreen="" class="giphy-embed" frameborder="0" height="756" src="//giphy.com/embed/3o6UAYZdlFuA04Z8Dm" width="480"></iframe><br />
<a href="https://draft.blogger.com/"><span id="goog_808545325"></span>via giphy<span id="goog_808545326"></span></a><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">Last night in a desperate effort to soothe the baby's crying, I turned on the star lamb nightlight in her room. She played with the buttons, changing the colors of the stars, green, blue, yellow, green, blue, yellow. And although she cried when I put her down again, she finally fell asleep to a constellation projected on her ceiling. Perhaps she knew the stars were different last night.</span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">We'll miss you. </span>serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com0tag:blogger.com,1999:blog-1424714167955521557.post-49030010006528940732015-12-15T16:27:00.000-08:002015-12-15T16:27:02.590-08:00Mushroom Leek Strata<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPZhsNznuAv3PY0QmzQJ107tPswLQyQ6FXs-aXXFkmO34ksTn6kQv9Ro3BwXNJMTKw1s1m9ow0jGZq2Q6gSEJH2q8Qoslj5wpZ1lxl906It1Q85PoRLBL4sTAst0jd7MALRCNPUXQSstC/s1600/IMG_3089.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPZhsNznuAv3PY0QmzQJ107tPswLQyQ6FXs-aXXFkmO34ksTn6kQv9Ro3BwXNJMTKw1s1m9ow0jGZq2Q6gSEJH2q8Qoslj5wpZ1lxl906It1Q85PoRLBL4sTAst0jd7MALRCNPUXQSstC/s640/IMG_3089.JPG" width="640" /></a><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUEIkGGcr8QFVaogJvdYmpt7K2T5AqA5LcdCrarz8Obs6POpxnjaxtPey7AfLXNzEhEfr7sSj_7AYdq8lMkYYTxFnUk3Dd5fIgoIBGdPWRCssjvQdEa5oCmPj0wD3_H3sQPDhFZDzlQX5/s1600/IMG_3087.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUEIkGGcr8QFVaogJvdYmpt7K2T5AqA5LcdCrarz8Obs6POpxnjaxtPey7AfLXNzEhEfr7sSj_7AYdq8lMkYYTxFnUk3Dd5fIgoIBGdPWRCssjvQdEa5oCmPj0wD3_H3sQPDhFZDzlQX5/s640/IMG_3087.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtgi-NnN8YrpFSzGFxLNn4Kc9UQZZoa1AFs-6HFFrWThIuzr_2J0z_xqnGKL4d63XUoznCJ98hEjHaEWZWyhnfAA_VLTpW-6yTrH80X1PnPXqP93Qg2OjBBnhrf65DailIIpdM28z_M_I/s1600/IMG_3088.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtgi-NnN8YrpFSzGFxLNn4Kc9UQZZoa1AFs-6HFFrWThIuzr_2J0z_xqnGKL4d63XUoznCJ98hEjHaEWZWyhnfAA_VLTpW-6yTrH80X1PnPXqP93Qg2OjBBnhrf65DailIIpdM28z_M_I/s640/IMG_3088.JPG" width="640" /></a></div>
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In my house, we often end up with a half loaf of stale fancy bread. Am I really supposed to eat a whole loaf of bread in one evening? I may want to, but that's not the point. At the same time, I'm often short on dinner ideas, and the next morning, running out the door without breakfast and hungry. </div>
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So, I finally did something about it. </div>
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The beauty of this recipe is that most of the ingredients last at least a week in my fridge so they may actually be good when I get around to cooking them. And the bread is <i>supposed </i>to be stale. That's the point. It aids in the absorption of the egg-y goodness. </div>
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The first time I made this recipe, it was so good that I had to make it again because I wasn't sure it wasn't a fluke. It wasn't a fluke. It's really that good. You can have it for dinner, and then breakfast or lunch. And you'll still want it. And then you'll have to make more. </div>
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<b>Mushroom Leek Strata</b></div>
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<i>Ingredients:</i> </div>
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2 cups multi-grain "artisan" bread</div>
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3 eggs</div>
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1/3 cup milk</div>
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1 tsp dijon mustard</div>
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2 cups chopped kale </div>
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1 leek sliced and cleaned*</div>
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10 crimini mushrooms sliced</div>
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2 cloves garlic</div>
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3 sprigs fresh thyme</div>
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2 pinches rosemary salt**</div>
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2-4 oz english cheddar grated</div>
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2 heaping TBSP pecorino romano grated</div>
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<i>Directions: </i></div>
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Preheat oven to 375 degrees.</div>
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Oil a casserole dish, the wider the better for more crispy topping. </div>
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Add cubed bread. </div>
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Scramble eggs, milk & mustard and pour over bread to soak. </div>
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Saute leeks in olive oil, about 5 minutes. Dish over bread. </div>
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Saute mushrooms, garlic, thyme, and rosemary salt, about 5 more minutes. </div>
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Dish over bread and toss. Top with cheeses. </div>
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Bake for 25 minutes. </div>
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This recipe is highly adjustable to what you have in the fridge. </div>
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*I subbed a sliced yellow onion when I didn't have a leek and it was fantastic too.</div>
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** My mother-in-law made me a container of rosemary salt, but you can chop up a 1/2 tsp or so of fresh rosemary and it will be delightful too. </div>
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serahttp://www.blogger.com/profile/18182268757502634911noreply@blogger.com1