tag:blogger.com,1999:blog-54940319039891949692024-03-13T23:38:25.924-05:00our green tableRecipes, Events, Discoveries to Keep Us Safe, Beautiful and HealthyUnknownnoreply@blogger.comBlogger492125tag:blogger.com,1999:blog-5494031903989194969.post-22956046637322485452013-01-01T10:08:00.001-06:002013-01-01T10:12:49.589-06:00The Perfect Toppingfor each of the little bites in yesterday's post? A dash of old fashioned fun!<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-CmrHwpIi1v8/UOMK01tVZXI/AAAAAAAAEmY/pZTaOcKthl4/s640/blogger-image-1626821790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-CmrHwpIi1v8/UOMK01tVZXI/AAAAAAAAEmY/pZTaOcKthl4/s640/blogger-image-1626821790.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-57809889374277006012012-12-31T08:16:00.001-06:002012-12-31T23:08:28.732-06:00Little Bitesof art and technology illuminating the way to the New Year...<br />
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I probably should call this post "Movie Madness". We had no power for a few days due to an ice storm followed by a "thunder-snow" and after huddling in a 40 degree house, opted to go to a really warm movie theater and see both "Lincoln" and "Les Miserables". They are fabulous...exquisitely acted and emotionally engaging. <br />
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So much so that one thing led to another and from these movies, especially "Lincoln", I learned volumes about my own family...people and places I had never heard of before. There were some truly stunning discoveries. <br />
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My family is fortunate to know a lot about many. While there have been some avid geneologists, they missed a huge part of one branch of the family that I unearthed.<br />
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I learned that the state where I have been living for over 27 years and thinking there was no familial connection at all, has hundreds of relatives who have been here since the early 1800's. I learned that this line goes back to a Dutch merchant who arrived in the New World in 1624 and was one of the first land owners in "New Amsterdam", now my beloved New York City. I learned, sadly, my family had slaves until the late 1700's, maybe beyond. Because some stayed in the North and some came South, they most likely fought against each other in The Civil War. I learned my great-grandfather's grandfather was one of Napoleon's grenadiers and his personal bodyguard. And there is so much more...all because of art and technology: the movies, an old family lithograph, an inquisitiveness about any possible ties to Lincoln and the incredible access to information on the web...one little bite after another.<br />
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All this has given me pause and thoughts for the New Year. There was a beautiful interview that aired on Christmas with CBS's Scott Pelley and Nazi death camp survivor and Nobel Laureate, Elie Wiesel. Technology allows me to hear these poignant words whenever I want to and need to...to have a reminder, to illuminate the way. When asked how to create peace, Mr. Wiesel said start with ending humiliation and taking small daily steps...little bites of peace, one at a time.<br />
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Getting ready to welcome in 2013 and all of its discoveries, here are my New Year's little bites...<br />
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May peace be with you and your families this coming year and always!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-14452785585143409592012-12-24T09:32:00.001-06:002012-12-24T15:30:10.891-06:00Happy Christmas!<div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-KclEj6HY-Ow/UNh1d2r_p4I/AAAAAAAAEiA/ppHpFCRcjWk/s640/blogger-image--458836952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-KclEj6HY-Ow/UNh1d2r_p4I/AAAAAAAAEiA/ppHpFCRcjWk/s640/blogger-image--458836952.jpg" /></a></div><br />
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"I salute you! There is nothing I can give you which you have not; but there is much, that, while I cannot give, you can take.<br />
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No heaven can come to us unless our hearts find rest in it today. Take Heaven.<br />
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No peace lies in the future which is not hidden in this present instant. Take Peace.<br />
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The gloom of the world is but a shadow; behind it, yet, within our reach, is joy. Take Joy.<br />
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And so, at this Christmas time, I greet you, with the prayer that for you, now and forever, the day breaks and the shadows flee away."<br />
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A.D. 1513 Fra Giovanni<br />
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To you and yours...<br />
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I also found this picture and with the first day of Winter here today, thought a toast to Old Man Winter would be a festive season opener. And, the mittens in the picture? Pure magic! 'Tis the season!<br />
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There are two suggestions for filling up that cup of warming cheer. <br />
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First, warm Ginger Carrot Juice or Soup. So easy to make: Grind up 2-3 carrots with half a peeled orange, a good (1/4 inch) thick slice of peeled ginger, a little water and 3-4 ice cubes. Really blend it until the pulp is super smooth and the consistency you like (add more water or ice) or strain it. I think, in a pinch, adding a good shot of freshly grated ginger to store bought carrot juice would work just fine. Heat to warm and sip. A cinnamon stick for stirring would be nice, too.<br />
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Then, I found this recipe and it sounds wonderful...crisp as a Winter's day and mellow as a fire in the fireplace. More than a little robust, it is just the perfect spirited toast for the day! <br />
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Welcome, Old Man! Happy Winter!<br />
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Winter's Spirited Bourbon<br />
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1/4 cup bourbon<br />
1 1/2 to 2 tablespoons real maple syrup<br />
2 tablespoons real fresh lemon juice (Meyer lemons would be fabulous here!)<br />
Pinch of fine sea salt<br />
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Add all to a cocktail shaker filled with ice and shake well. Strain and serve chilled in a frosty glass or strain and warm slightly and serve in a heat resistant glass. Serves 1.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-36586194539155492002012-12-12T17:31:00.001-06:002012-12-17T15:37:27.389-06:00Voices of LightIt is Monday, December 17, 2012.<br />
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Maybe like you, I have sat stunned and tearful since the news on Friday. I had a few fleeting moments where I thought, "What's wrong with people?" Then I had to correct myself. There was plenty wrong with that one young man and plenty right with most everyone else.<br />
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I have never thought of kindness as a random act. I believe it is an intention and I also believe most people have chosen to live kindly. We don't share often enough or loudly enough the stories of kind deeds. I think they define us so much more than horrific acts. And so, here are three stories I would like to share. What are yours? Please share and help me turn up the volume on these voices of light.<br />
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The first story is about a woman I met in the parking lot of a shopping center where I was musing over what to do next. It was a Sunday and as she discovered me, it was starting to get dark. My car had somehow locked itself...seriously, a short of some kind, and being a Sunday, I couldn't get ahold of a locksmith. She asked me how she could help me and I mean, she meant it. She rattled off all kinds of ways she could ease my situation and none of it was superficial or perfunctory. Her concern and kindness were deep and comforting. It is hard to describe exactly and so I will just leave it at that.<br />
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The second story concerns my mom's first caregiver, a lovely, generous woman who annually uses her own time and money to cook up several turkeys with dressing for Thanksgiving. Then, she takes them to a local church where people have an open invitation to bring a dish and join in a delicious community dinner. The church is packed every year. Not being able to own her home, she has paid rent for years. This Christmas will be her first as a homeowner. The family that was her landlord has mirrored her generosity and kindness and gifted her a home of her own. <br />
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The third happened at the farmers' market, not just this weekend, but many weekends...the extra head of lettuce, bag of kale, pound of butter that my market friends have slipped into my bag. <br />
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I like to think that there are all kinds of these stories out there and they are so prevalent that we just don't notice. But I am going to notice these more and give the attention to all those who intentionally live a compassionate, kind life. These are the voices of light that can help make kindness so big and bright that darkness has only slivers of shadows left, way too small to hide in and too silent to be heard.<br />
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This gorgeous picture from The Giving Room shows light of a new day about to fill up every nook and cranny of the bay. Let it shine peace, kindness and comfort.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-33938751720660982002012-12-07T14:24:00.001-06:002012-12-07T15:28:29.659-06:00Choy toysMy refrigerator is becoming a toy chest. If this keeps up, I am going to need a spare. Mine will be stuffed to the gills after tomorrow's trip to the market. Stuffed with greens that is. So stuffed, there will hardly be room for anything else. Look at what I brought home from a tree lighting ceremony last night...<br />
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This is tatsoi and this absolutely gorgeous bunch is about as big as a wreath. I almost hate to eat it, it's so pretty, but I am sure it will all soon be history, destined for the chopping block or wok like it's cousin bok choy below...<br />
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These greens are really fun to play with and they are so flavorful that "simple" does it. A quick little sauté and they are done and ready to eat. You can chop 'em up or leave the leaves whole. I made a favorite Pad Thai the other night and a nice big scoop of sautéed bok choy as a side just hit the spot. Have you played with these greens yet? Any favorite way you prepare them?<br />
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Sesame Bok Choy<br />
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Wash and slice at least one bunch of bok choy per person. Heat a splash of oil in a sauté pan or wok (use any oil you like...olive, sesame or coconut) and sauté a little sliced garlic and fresh ginger to flavor the oil. Add in black sesame seeds and let them sauté in the oil for a few minutes, too. Toss in bok choy and cook only until wilted, about 3 minutes. I like the stems still a little crunchy. Season to taste with soy sauce (I used a mushroom one...yum!) or with rice vinegar. Some many like to add a shake of red pepper flakes or fresh black pepper. <br />
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Obviously so set "rules" here. It's your toy! Just experiment and have fun!<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-y7t8e548_9U/UMJX8lXw-tI/AAAAAAAAEeQ/prI-EFwvtxc/s640/blogger-image-608570387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-y7t8e548_9U/UMJX8lXw-tI/AAAAAAAAEeQ/prI-EFwvtxc/s640/blogger-image-608570387.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-69882522354997835662012-12-05T09:39:00.001-06:002012-12-05T16:46:35.788-06:00Dirt CandyIs the name of one of my favorite restaurants in New York (<a href="http://www.dirtcandynyc.com/">www.dirtcandynyc.com</a>) and last week I was thrilled to read its glowing review in <i>The New York Times.</i> It got two stars!! The first veggie restaurant in 17 years to get such high praise. <i>Dirt Candy </i>is like a candy store for veggies and each dish is a playful mix of delicious tastes and textures. Just from a diner's point of view, in addition to the incredible flavors, <i>Dirt Candy's </i>real gift is its sense of food being all-out fun and, vegetables especially, being an adventure in humor and joy. <br />
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Genius-Chef Amanda Cohen presents her veggie dishes as a cast of A-listers: "Tomatoes!", "Carrots!", "Cabbage!" and so with that in mind, I approached the farmers' market with a little different eye. I bought a box of humble turnips and decided to turn them into "Turnips!". Quite a playful challenge as I bet I have only eaten a couple of turnips in my life, much less cooked them, and now I was looking at a whole box.<br />
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Then, right after the market I had to go to the grocery store and, oddly enough, the man ahead of me in the checkout line was singing the praises of all things...turnips! Some things are just meant to be. Game on! <br />
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And so, that is the thought for today...what sparks your sense of "play" and makes you feel like a kid in a candy store? Who inspires you?<br />
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For my own version of <i>Candyland</i>, I played three "games" with my box of turnips. The first, a traditional roasting. Once cooled, I sliced them up and used them as an earthy addition to a salad.<br />
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The second, mashed with fresh horseradish and scallions. Seriously, I couldn't even wait to plate them. A spoon in the pot made it a party.<br />
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The last game I tried was turnip "fries"...a real stretch for me as I am not crazy about fries in general but this was the recipe the man in the grocery store shared. Who needs candy canes when you can eat these instead? Oh my!<br />
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Here's how to make them...<br />
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Turnip Fries<br />
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Wash and peel 2 fresh, medium-sized turnips and slice into "fries". Place on a parchment paper lined baking sheet, drizzle with olive oil, sprinkle with herbs, sea salt and pepper. He used Italian herbs; I used Herbs de Provence. Bake at 350-375 about 30 to 40 minutes, turning once during baking. Because turnips are more watery than potatoes, they will be a moister kind of fry. No worries...gobble 'em up! <br />
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I served mine with veggie chili...<br />
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Get your hands on some "dirt candy" and have a happy play day!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-19663317071211489702012-11-30T07:54:00.001-06:002012-11-30T17:07:13.229-06:00Green-Gold Gift GuideTomorrow is December 1st and I will officially dive into this holiday season. For many reasons, I changed gears a few years ago and decided to give fewer gifts with more value and meaning. I am looking forward to enjoying "tidings of comfort and joy" and will try my best to avoid the whirlpool of craziness. "KISS and green" is my holiday mantra.<br />
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Here are few beginning thoughts: my Green-Gold Baker's Dozen of Gifts for this year, soon to be all wrapped up...<br />
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I plan to give those I love...<br />
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1. My time and energy<br />
2. A donation of time and/or money in their honor to the charity of their choice<br />
3. An heirloom...whether bean or bauble<br />
4. Something vintage<br />
5. Something repurposed<br />
6. Something handmade<br />
7. Something locally made<br />
8. Something made in the U.S.A.<br />
There is a fabulous Pinterest board on all things American made. Go to http://pinterest.com/vermontwoods/American-made/<br />
9. Something fair-traded<br />
10. Something that celebrates local arts<br />
11. Something that supports a local service<br />
12. Something non-toxic<br />
(I have tons of sources...just ask!)<br />
13. Last but not least, Natural State Granola <br />
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What's on your list?<br />
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A few more of my favorite things...<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-A7Zu4hILmwQ/ULk77dE3sdI/AAAAAAAAEaY/4e7mUPdwp5s/s640/blogger-image-1900211626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-A7Zu4hILmwQ/ULk77dE3sdI/AAAAAAAAEaY/4e7mUPdwp5s/s640/blogger-image-1900211626.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-65396199802849155512012-11-26T15:26:00.000-06:002012-11-26T15:40:40.571-06:00Priceless"There was a time when the phrase <i>This was the best I ever tasted! </i>came to people as naturally as sneezing. The grace of American cooking lies in doing well by whatever grows in our back yards or presents itself in an honest and aboveboard manner. Our tongues must feel again the fresh, the delightful, the "best I ever tasted" and then there will come to us a salutary impatience with the graceless routine of eating out of packages and cans."<br />
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This excerpt is from a cookbook my grandmother had that I was looking through this weekend. It was written in 1946 and those words are still so relevant. <br />
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The beautifully written introduction is a plea. A plea to cook with real foods and to "know the satisfaction of nourishing with (our) own strength and skill those whom (we) love."<br />
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Very moving. Priceless wisdom.<br />
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From that inspiration, I decided to look up a lot of historical recipes. What did people used to eat during the holidays? What were some of the "best I ever tasted" dishes?<br />
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Interestingly enough, one historical recipe (who knew?) has been a mainstay for our table on both Thanksgiving and Christmas. And, this cranberry dish <i>is </i>the best I ever tasted! Sweet, but not too sweet, and sassy enough to hold its own. I serve it warm with dinner as a side/relish, then later cold as leftovers or sometimes, even hot or cold as a tangy dessert or breakfast dish. Give it a try while fresh cranberries are here and fresh apples and pecans are in the farmers' markets. Just be sure to choose tart apples that bake well and not sweet ones.<br />
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Apple and Cranberry Crunch<br />
<br />
3 cups chopped, unpeeled tart apples (I use 3-4 McIntosh apples)<br />
2 cups fresh cranberries, washed (I use the whole bag)<br />
3/4 cup regular sugar<br />
1/3 cup all purpose flour <br />
1/2 cup light brown sugar<br />
3/4 cup chopped pecans<br />
11/2 cups rolled oats<br />
1 stick unsalted, organic butter, melted<br />
<br />
Mix apples, cranberries and sugar together and place in an ungreased baking dish. Mix remaining ingredients and crumble on top of fruit. Press lightly. Bake, uncovered, at 350 for about 45 minutes. Serves 8.<br />
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What are some of your "best you ever tasted" dishes?<br />
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Thanksgiving favorites: Caramelized Brussels Sprouts, Pumpkin and Shiitake Risotto, Apple and Cranberry Crunch, Kale Salad dressed with Maple Dijon Vinaigrette. Thankful!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-78751501554177535782012-11-23T09:00:00.001-06:002012-11-23T17:13:44.887-06:00I'll also "pass" onBlack Friday shopping. I just can't and won't do it. I don't know, maybe I am the only one who feels this way, but in my view, it's still Thanksgiving and this is my motto...<br />
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I have a vow not to do anything Christmas-y until December 1. Fall is absolutely my favorite season and goes much too quickly. Every year another day of its authentic, uniquely beautiful nature gets swallowed up by the craziness of shopping, earlier and earlier. And so, I don't.<br />
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Today, I am going to do a little more cooking, go to the library and take a walk. Look at this fabulous picture. I am so there!<br />
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I do have my work cut out for me today though, and plan to give this fork a good workout...<br />
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I tried a new crust for my traditional pumpkin pie and really liked it. It would also be a nice crust for a cool, lemon-y pie. Have a great weekend!<br />
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Gingersnap Pie Crust<br />
<br />
2 cups finely crushed gingersnaps<br />
1/2 cup walnuts, chopped fine<br />
1/2 teaspoon ground ginger<br />
5-6 tablespoons unsalted butter, melted<br />
<br />
Mix all and press into pie plate. Bake at 350 degrees about 10 minutes or until set. Proceed with rest of your pie recipe. I do not add any extra sugar or salt to this recipe. Feel free to adapt to your own tastes!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-63600093851350923602012-11-22T08:42:00.001-06:002012-11-22T08:46:17.280-06:00I'll pass onThanks, gratitude and joy to you and yours.<br />
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Happy Thanksgiving!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-50916175653781539522012-11-20T06:59:00.001-06:002012-11-20T09:02:57.996-06:00Rolling right up to ThanksgivingLike a snowball gathering up snow, Friday's pumpkin roll started an avalanche of beautiful pumpkin recipes. I have a mountain-ful! It was hard to choose just one for a Thanksgiving post. I've done so many salads, soups and bean dishes, which are all my favorite foods, that I decided to choose a dish out of the norm for me...a risotto. And, always trying not to waste a speck of food, this risotto uses up the pumpkin purée left from the cookie recipe. <br />
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Just one look at this picture and I was hooked...<br />
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Gorgeous, right? So homey and comforting, colorful and warm. Just like Thanksgiving. The recipe and lovely picture are from Women's Health magazine. <br />
<br />
Pumpkin and Shiitake Risotto<br />
<br />
5 cups veggie broth<br />
1/4 cup olive oil<br />
8 whole sage leaves plus 2 teaspoons minced fresh sage<br />
1/2 cup minced shallots<br />
1 cup arborio rice<br />
1 cup sliced shiitake mushrooms<br />
1/2 cup white wine<br />
3/4 cup pumpkin purée<br />
3/4 cup plus 4 teaspoons shredded Parmagiano Reggiano<br />
1/2 teaspoon sea salt<br />
1/4 teaspoon fresh black pepper<br />
<br />
Heat broth to boiling, reduce to simmer and keep warm.<br />
<br />
Heat oil in a sauté pan until hot but not smoking and add sage leaves. Fry until crispy, about 10-15 seconds. Transfer to a paper towel to drain.<br />
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Put 1 tablespoon of sage oil in a 3-4 quart saucepan and heat over medium high heat. Add shallots and cook until translucent but not browned, about 5-6 minutes. Add rice and stir until rice is glistening and coated with oil, about 2 minutes.<br />
<br />
Add mushrooms and wine, cook until<br />
most of liquid is evaporated, about 2-3 minutes. Add 1 cup of veggie broth and cook and stir until most of liquid is evaporated, another 2-3 minutes. Continue adding broth, 1/2 cup at a time, stirring until liquid is evaporated after each addition and until rice swells but is still al dente, about 17-18 minutes.<br />
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Add pumpkin purée, 3/4 cup of cheese, salt and pepper and stir until well incorporated. Divide into 4 bowls, garnish with 2 fried sage leaves, extra minced sage and grated cheese.<br />
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Hmmm...Thanksgiving in a bowl.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-545090761936022772012-11-16T12:53:00.001-06:002012-11-16T15:12:30.388-06:00On a rollYesterday the grocery store had leftover pumpkins for 99 cents and it got me started on a roll. A pumpkin roll. I love pumpkins in general, especially the heirloom varieties. Each one has such unique features. So expressive and just beautiful! One of my favorite paintings is of a lovely pumpkin patch at sunrise and I have a collection of pumpkins, real and not-so-real, around pretty much all year. I am seriously into pumpkins!<br />
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I am packing up a small box with some goodies for my family to have on Thanksgiving. While they love my pumpkin pie most of all, these cookies are de-lish and travel much, much better! They are simple, very light and tender but not overly sweet...just a heads up. Monday I will share a savory pumpkin dish that looks just perfect for Thanksgiving!<br />
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<br />
Pumpkin Chocolate Chip Drops<br />
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2 cups organic all purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt <br />
1 cup unsalted, organic butter, softened<br />
1 cup sugar (I sometimes use brown)<br />
1 farm fresh egg<br />
1 teaspoon pure vanilla<br />
1 cup pumpkin purée ( If you are using canned pumpkin and have leftovers, try adding it into that morning smoothie!)<br />
2 cups dark chocolate chips<br />
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In bowl of mixer, blend butter and sugar until light and fluffy. Add egg and vanilla and mix for a few seconds. Then add pumpkin purée and blend well.<br />
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In a separate bowl, mix together flour, salt, baking powder and baking soda. Add to butter mixture and blend thoroughly. Fold in chocolate chips, cover dough in bowl with wrap or foil and refrigerate at least 2 hours.<br />
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Preheat oven to 350 and line a baking sheet with parchment paper. Scoop dough by tablespoons and place about 2 inches apart. For my oven, here are the baking times: at 7 minutes I rotate the baking sheet and bake for 6-8 more minutes or until golden. Your oven may vary a little but you can tell they are done when edges start to turn golden brown. Let cool about 8 minutes on sheet and then put on rack and cool thoroughly.<br />
Makes 3 1/2 dozen. <br />
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These are really great with a glass of homemade almond milk, tea or coffee and a couple of just-baked ginger snaps thrown in for good measure.<br />
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P.S. If I could give these in person, I would fill up and doll up this mason jar...<br />
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But for shipping, "repurposing" this plastic arugula container works great! Happy weekend!<br />
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If the contents of my fridge could talk, they would scream, "Save us!" I am trying, really trying to do a better job. <br />
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I have way too much plastic in my fridge or used to, that is. Two of my 2012 New Year's resolutions were to use fewer paper towels and less plastic. <br />
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Paper towels are pretty much history but the plastic, specifically bags from greens and wrap, are still in use, although lots less and all "eco" plastic when I can find it. But seriously, plastic gives me the creeps...too risky, too many carcinogens waiting to leech out, and too wasteful.<br />
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I decided to find my solutions at garage sales...kind of a "green on green" approach. Here is some of the vintage and "repurposed" Pyrex I have found recently.<br />
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Greens, especially tender herbs, store really well in glass. Take a look at this wonderful cilantro from the farmers' market. This gorgeous bunch is from Little Rock Urban Farming and it is fabulous! The flavor is a taste trip and looks like not one leaf will go to waste...<br />
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Also, I have decided to repackage my granola in glass and my customers really seem to like the switch. It's going to be fun to dress up those jars with simple extras for holiday gifts, too, making them much prettier to give than those plastic tubs!<br />
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What are you doing to solve a problem with a greener answer? Whether it is to complete a New Year's resolution or not, do share! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-47449747518441391492012-11-12T10:41:00.002-06:002012-11-14T16:54:52.616-06:00Lettuce PlayFortunately I got in my trip to the farmers' market before I crashed. Actually, I had crashed twice before that which was the problem. On Wednesday, I fell splat on the street and the very next day, missed the last step of the stairs and banged up what I missed the first fall. I felt fine Friday but 11 a.m. Saturday was another story. My body only knew one word,"Ouch!" Weekend plans changed to revolve around Epsom salts.<br />
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Having to keep things simple, I looked at my veggies for amusement and inspiration. I was struck by how absolutely gorgeous the greens I bought were and the broccoli, too. I mean <em>beautiful!</em> Then, I thought what a fabulous centerpiece they would make for Thanksgiving or any party. Green, simply gorgeous as is and completely edible. No waste! Here, take a peek...<br />
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While squashes and pumpkins are fall centerpiece naturals, you could have tons of fun playing with all the fresh lettuces and greens available now. Go to the market with your creative and hungry eye, toss in a little candlelight and let me know if you come up with some pretty, leafy arrangements! Thanksgiving is next week...can't believe it!<br />
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For dinner, I kept things simple, fast and comforting and made a veggie-ful pasta one night. My neighbor would have thrown in kale which I had by the bagsful but alas, all my kale was either in a vase or in the blender awaiting its destiny as a green smoothie. Some things are a given, right?!<br />
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Market Fresh Pasta<br />
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Pasta of choice<br />
1 cup creme fraiche<br />
2 cloves fresh garlic<br />
2-3 fresh carrots (I love a mix of colors here and throw in purple carrots whenever I can get them)<br />
2 medium zephyr squashes or zucchinis<br />
Fresh oregano<br />
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In a small, heavy saucepan, bring creme fraiche and garlic to a boil, add sea salt and fresh pepper to taste. Reduce heat and simmer until ready to use.<br />
<br />
Using a mandolin, slice zucchini and carrots into ribbons and then cut by hand, into thin strips. Bring pasta water to boil and blanch veggie strips for a minute or two. Remove veggies from water and keep warm. Add pasta to cooking water. Cook until al dente.<br />
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Drain pasta well, toss with veggies and drizzle with garlic-creme fraiche sauce. Garnish with fresh oregano. Have extra sea salt and fresh pepper available.<br />
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To all the men, women and their families who have served in our military so we can enjoy a daily feast of freedoms, thank you...today and every day. Oxox to my own brave veterans. <br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-em46njGR46k/UKE9ExyYDeI/AAAAAAAAEMw/bRGzh3P-UK4/s640/blogger-image--1624331982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-em46njGR46k/UKE9ExyYDeI/AAAAAAAAEMw/bRGzh3P-UK4/s640/blogger-image--1624331982.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-11501516734684390222012-11-09T11:29:00.001-06:002012-11-09T12:06:14.230-06:00Chilling them outSeveral of my friends are really good gardeners. I am not, except I do have pretty good luck with herbs. I have rosemary, lavender and oregano en masse. I thought about making a wreath but...<br />
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This picture from the Internet, showing how to freeze fresh herbs in olive oil, looks likes the perfect, simple weekend project. I am going to try it!<br />
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Anyone else have a great way to preserve fresh herbs?<br />
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Oh, and by the way, although one of my favorite farmers' markets is closing for the season this weekend, many others will remain open. Some farmers are chilling out their crops and will have lots of root veggies, brussels sprouts and beautiful greens available all winter long. Here is a great seasonal chart, also from the Internet, that shows what delicious fresh produce we have to look forward to each month. Fun!<br />
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Have a great weekend!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-8172384064822843542012-11-08T09:13:00.001-06:002012-11-08T15:18:40.098-06:00Moving on outSo far it's been a week where I have sat too long. I stayed up waaaay past my bedtime on Election Night, sitting and watching the news and sitting and playing with live, real-time results maps on my iPad. (They were really fun!) <br />
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Then, I woke up yesterday to read the papers, watch more news and track the new storm...more sitting. Lots of it. Maybe if I sat and watched the weather, the Nor'easter would miss my mom and kiddoes? Hmmm...<br />
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By the time my son sent pictures of snow screaming sideways past his office windows at about 40 mph and learned Mom was without some services again, I decided to make my move. Here's why...<br />
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Clearly, it was time to move on out and get off the couch. Good thing...look what I found...<br />
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Fall is a stand alone beauty in my book! Love it!<br />
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What are your tips for this Thursday thought...how do you move it on out?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-38243123748472572832012-11-06T12:12:00.001-06:002012-11-06T12:14:24.599-06:00It's a great day becauseI can freely say this...<br />
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I don't let go easily. As a matter of fact, I have large hands and a strong grip. And so, you can only imagine that I pack up Halloween and Day of the Dead only when forced to loosen my hold. Saturday, Mother Nature brought a thunderstorm that pried the festivities away from me. It was either be stubborn and remake the forty or so paper flowers again next year or pack it all away while the afterglow still lingered. No contest!<br />
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I get The New York Times on Sundays not because it is <i>THE </i>New York Times, but because it is the same paper my kids read and I feel a sense of connection. It's our "neighborhood" paper and we can discuss things. "Hey, did you see that article on..."<br />
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Anyway, there was a great piece on Rachel Carson, author of the famed <i>"Silent Spring"</i>, that caught my eye and moved me forward. It is an excellent article, <i>"From Calm Leadership, Lasting Change"</i> and I learned so much about her. I never realized that, like me, she is from Pittsburgh and I went to her Alma Mater for my sophomore year in college!<br />
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The article is a powerful testimony to each of us...our power of one. More on that in a minute.<br />
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I love farmers' markets and wherever I am, try to find them. Same with "Main Street". When I am home here, I have the best of both worlds...a neighborhood and Main Street farmers' market. I go to both and buy from all my favorites, sometimes twice!<br />
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Two days in a row I bought broccoli and almost ate both heads myself. If you have never had just picked, absolutely fresh broccoli, get some. It is so amazingly sweet and tender. I used what I didn't eat raw in a salad that I made "for Rachel". In tribute, it was all green.<br />
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Tossing all these seemingly random comments and a recipe altogether, I am also thinking about tomorrow. It's a big day. We get to vote.<br />
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No matter who wins, we still have our own power...our power of one, just like Rachel. If we don't like something, we can work to change it. We each have the power to do so. For me, I want Main Street to thrive and small "mom and pop" businesses to have my business. And so that's where I shop and hopefully am making some small, lasting changes.<br />
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No matter what, we all have a choice every day to exert our power of one. Here's to a great day of choosing well!<br />
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<span style="color: lime;">Rachel's Green Salad </span>(get local and/or organic!)<br />
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Favorite fresh greens<br />
Fresh broccoli broken into florets<br />
Celery, sliced<br />
Avocado, cut into chunks<br />
Pistachios, pan toasted<br />
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Favorite vinaigrette with fresh green herb added (try adding parsley, oregano, cilantro or tarragon)<br />
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I lightly blanched both the broccoli and celery slices, just for about a minute and then plunged pieces into ice water. To me, they taste a little sweeter, a little crunchier that way. Mix in with greens and some dressing and then add in avocado chunks. Toss with a little more dressing and top with toasted pistachios.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-82907062959957580412012-11-01T08:38:00.001-05:002012-11-01T15:28:49.692-05:00Feliz Dia de Los Muertos!Halloween was such a blast! Truly my favorite holiday. The trick or treaters who come each year...about 400 usually...are delightful. So cute in their costumes and honestly, I get more from them than they get from me. Just a joyful group. Love 'em!<br />
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I am so glad The Grand Ones had a terrific first Halloween, too, and had their first bites of Witches Brew Stew. One little sweetie dressed as her favorite book character, Nicholas the bunny, and the other as a little blue monster. Both had smiles as big as The Great Pumpkin! <br />
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Today the fun continues with The Day of the Dead...a fabulous celebration with roots in Mexico. I just love it and our house this year, inside and out, was a combination of Halloween and Day of the Dead decorations, costumes and food. <br />
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And so, imagine my sheer glee when I got these as a gift last night...<br />
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Muchas gracias a ti, Victoria, por las calaveritas de azucar y el papel picado!!! Que preciosos!!<br />
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Take some time today to discover (if you haven't already!) the traditions of colors, paper flowers and banners, dogs and butterflies, candles, sugar skulls and foods of The Day of the Dead. Have a great one!<br />
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Here is a fab photo from NPR and they did a great piece on this joyous holiday. Just for fun, google it.<br />
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Meanwhile, I've got to go touch up my makeup, tuck in a few colorful flowers and grab a butterfly. Halloween is so yesterday!!<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-4miZ78-p9rQ/UJLB8qZtJhI/AAAAAAAAEEc/dfvbqZCgPtA/s640/blogger-image-804959728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-4miZ78-p9rQ/UJLB8qZtJhI/AAAAAAAAEEc/dfvbqZCgPtA/s640/blogger-image-804959728.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-30890562735200520552012-10-31T09:08:00.001-05:002012-10-31T10:03:36.111-05:00Happy HalloweenFrom our table...<br />
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To this spooktacular table on the Internet...<br />
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To yours...have a safe and merry, bone-shaking, dancing in the moonlight Halloween!<br />
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And for my loved ones and all those dealing with the aftermath of Hurricane Sandy, I hold you dear to my heart...<br />
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Soup is always a big hit around our house no matter what day it is and this sweet potato one is so good and the color so perfect for this week. It is also quick to make, just in case the Witching Hour starts super early at your house. Like sweet potato Vichyssoise, it is wonderful cold with a little cream swirled in.<br />
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Do you have traditional Halloween foods you cook up for your family? <br />
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Our kiddoes grew up on Witches Brew Stew, Scaredy Cat Punch, Bat Wing Biscuits and Ghost Pie that I made every Halloween. There were several years I didn't quite get to the biscuits and pie but the stew and punch were always bubbling away.<br />
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Now they are making these for their little goblins. Fun!<br />
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If you don't have a set menu, give this soup a try. The cashews look like teeth, claws, bone shards or half moons. And the chickpeas could pass for eyeballs...you decide. Make 'em work for you! I served it with a lentil Waldorf-like salad and a rustic bread I baked up over the weekend. Between that bread and the cake on Friday, that's more baking than I've done in a long time. Maybe I am possessed!<br />
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<span style="color: lime;">Sweet Potato Chowder</span><br />
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3 leeks, cleaned really well and sliced (white part only)<br />
3 sweet potatoes<br />
2 cloves garlic, smashed and chopped<br />
1 onion, diced<br />
1 tablespoon unsalted butter<br />
1 cup white wine<br />
1 bay leaf<br />
4 cups veggie broth<br />
1/8 to 1/4 teaspoon cayenne (or to taste)<br />
1 15 ounce can chickpeas, drained, rinsed and drained again<br />
Cashews, pan toasted<br />
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Melt butter in a large soup pot and sauté leeks, sweet potatoes, onion and garlic for a few minutes to lightly caramelize them. Add white wine and cook for a few minutes more. Add veggie broth, bay leaf and cayenne. Bring to a boil, reduce heat and simmer, covered, until potatoes are done, about 20 minutes. <br />
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Remove about half of the soup to a blender and purée. I usually like to leave some of the soup chunky but feel free to purée it all. Add chickpeas and heat until they are warmed through. Taste and adjust for seasoning. Serve with pan toasted cashews and a few fresh oregano leaves.<br />
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For those in the storm's path today, be so careful. Be safe!<br />
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I just got this picture, taken about 9 a.m. from a friend on the eastern end of Long Island. Oh my. The docks are already under water. Take care...take really good care of yourselves and each other today. Oxox<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-81725730722037016902012-10-25T11:07:00.001-05:002012-11-05T10:22:20.632-06:00Stoutly on the Side of FunIt started out innocently. I needed some stout for a recipe. I got to the store and quickly, my eye caught hold of this...<br />
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I love cooking, especially baking, with stout and well, chocolate gets me every time! So why not give chocolate-y stout a try? And, to cinch it, the girl on the bottle looked jubilant holding up her frothy brew which to me (not much of a stout drinker) looked rather like an ice cream float.<br />
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And that's how it started. Before I knew it, I was buying chocolate ice cream and dashing home to whip up this devilish concoction. To heck with what I was going to bake. I gotta try this. It's Halloween season...I am throwing caution to the wind.<br />
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Now, to keep this idea afloat and to take it from devilish to wicked, I need to have a piece of Mylo Coffee Company's decadent shortbread as a partner in crime. Can't wait to see them at tomorrow's farmers' market!<br />
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Oh my, such wicked weekend fun! If you dare, give this a try. What are you doing that's devilish or not this weekend?<br />
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(Note: For those who've never had stout, it's rather bitter and I think people either love it or don't. Let the ice cream melt down into the stout and stir it up quite well. Really different! I am completely out of my element with beer but I bet you can also just use a milder dark beer or ale. This float is like a combo after dinner drink/dessert. I am going to try out a ginger beer float for Thanksgiving!)<br />
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<span style="color: lime;">Chocolate Stout Floats</span><br />
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1 bottle stout or dark beer of choice (the variety of flavors is so fun, leading to endless frothy combinations!)<br />
2 scoops of favorite chocolate ice cream or ice cream of choice. Coffee ice cream would also be great!<br />
Something else chocolate-y...maybe syrup or chocolate to grate?<br />
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Toss scoops of ice cream in a tall chilled mug or glass and pour in stout, little by little. One bottle will makes several floats. Stir well to mix it up. Taste and add some extra chocolate if you have it. Toss in an orange peel garnish and your favorite goofy straw. <br />
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Cop a devil-may-care attitude and have a great weekend!<br />
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Such a hoot!<br />
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And, I finally did make that cake!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-31723965665268397562012-10-24T09:38:00.002-05:002012-10-26T08:56:10.648-05:00Well SpentWhile I had just a little time to explore this last trip, I did manage to hit the jackpot twice. There is a community wellness group I love and they had two events I was able to attend. One was a fascinating movie on advances in aging and the other was their fall seminar on optimum wellness. Pay dirt!<br />
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At the seminar was Chef Del who created the recipes for this cookbook...<br />
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If you haven't watched <i>Forks over Knives, </i>consider renting it. I found it time really well spent. I have already met one of the film's featured activists, Dr. Neal Barnard, and have talked about him and his amazing work often. And so, for me, it was so exciting to meet Chef Del in person and hear his story, too. It was one more piece of the puzzle coming together! I tried several of his recipes and loved them, especially this salad that I first made for dinner the other night...<br />
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And then decided to take to a neighborhood potluck (LOVE them...always a fabulous, deliciously well spent time!)<br />
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Here is his recipe...a really flavorful way to "fall" up a salad. If you aren't fond of nutritional yeast, then just leave it out!<br />
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Chef Del's Kale Salad with Maple-Mustard Dressing<br />
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Dressing: (note: this is a protein-rich, no oil dressing)<br />
1 cup cooked cannellini beans<br />
2 tablespoons tahini<br />
2 tablespoons Dijon mustard<br />
1-2 tablespoons nutritional yeast (optional)<br />
1-2 tablespoons low-sodium soy sauce or Bragg Liquid Aminos<br />
1 tablespoon pure maple syrup<br />
Zest and juice of 1 lemon<br />
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For the salad:<br />
6 cups kale, ribs removed, then shredded (I used the kale from local Rattles Farm...amazing!) or you can use your favorite fall greens<br />
1 cup shredded red cabbage<br />
1 cup shredded carrots (2-3 medium)<br />
1 cup finely chopped broccoli florets<br />
1 15 ounce can chickpeas, drained and rinsed and drained again<br />
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In a blender, combine all dressing ingredients plus 1/4 cup filtered water and blend on high until smooth. Add more water as needed to achieve a smooth consistency. Taste and adjust flavors, if desired.<br />
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Place salad ingredients in a large bowl and toss with dressing. I also added cubes of roasted butternut squash, some dried cranberries and pumpkin seeds. Any leftover? Delicious the next day, too!<br />
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What are some "well spent" community events you've gone to? Any movies, seminars, markets, neighborhood potlucks? Do share!<br />
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On this Women and Wednesday, remember it also Food Day 2012, honoring healthy, affordable and sustainable food. Eat well, be well, share well and thank your food producers!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5494031903989194969.post-51051908426916582142012-10-23T08:35:00.001-05:002012-10-23T11:01:00.990-05:00Whoooo knows<div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-EmMfymcgRfU/UIadN6BzoOI/AAAAAAAAD5g/FfE6cW_XB0g/s640/blogger-image-547752789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-EmMfymcgRfU/UIadN6BzoOI/AAAAAAAAD5g/FfE6cW_XB0g/s640/blogger-image-547752789.jpg" /></a></div><br />
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Why is yesterday's post under October 16th? Seems to me yesterday was the 22nd! Well, anyhoo, scroll down and you'll find it! <br />
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And, as long as I am here today, another countdown has begun. Oh boy...can't wait 'til Halloween! <br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-ENsyNsCOzPw/UIa9-3rZ9bI/AAAAAAAAD6c/s6sYO5nCRCU/s640/blogger-image-961246372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-ENsyNsCOzPw/UIa9-3rZ9bI/AAAAAAAAD6c/s6sYO5nCRCU/s640/blogger-image-961246372.jpg" /></a></div>Unknownnoreply@blogger.com0