Sunday Happy

How are you doing these days? Me, I am fine. Fine. Fine, fine fine. I am fine right?

This week was a doozy. It started off good with a family BBQ party for Anthony’s high school gradation. It was great. The weather was perfect, Megan was happy, Anthony was happy, and it was just nice to see family together at once again.

But then the week started to suck. A list of bullshit. It started with a cute little stupid asshole wood chuck. In the matter of 24 hour, the hairy little fucker ate my ENTIRE GARDEN!!!! Pretty much everything. All the greens, the beans, the zucchini plants, all the flowers, the radishes, I mean, EVERYHITNG. The only thing that it kind of spared were the tomatoes, although he did munch on them too. So I cried. and I yelled and cried some more. Then I replanted and fenced off my garden. Hopefully he won’t come back after the mr plugged the hole in the fence and had a stern talking-to with him…..

And then there was a lot of drama drama drama with a family member that I don’t want to get into but oh my fuck. Some people, I just can’t. I am gonna leave it at that.

And then the fridge decided to stop working again.

And I got stung by a yellow jacket and my arm blew up and itched for days.

And we are in a heat wave.

And I am getting ready to finally file taxes….

AAAAAAHHHHH!

So yeah. Not the finest week. But there was good stuff too, I am just to cranky right now (so freaking HOT!) to remember. HA! I really hate hot weather. I think I get a little summer seasonal affective disorder. For real.

Today the mr is working and I am spending the day doing chores. I have a desk that needs painting, a basement that is is dire need or cleaning, laundry up the wazoo, and a broken fridge that need fixing, again. I am also going to smack on my respirator and go to town on the clay dust in my studio. Then maybe I will allow myself some time to lay on the kitchen floor with my hot sticky body pressed against the cool wood floors, with a hot coffee in hand of course. Fuck I hate hot weather!

Sorry for the ranting. Have a fantastic day!

Internet links from the week.

-Bakers, and eaters for that matter, doing thing to make the world a better place. I think I will do a bake sale soon too! Bakers Against Racism Is Just the Beginning

-This is a question that I have asked a lot.When Is the Artist Assistant Just the Artist?

-Vermont ranked largest producer of maple syrup, brings in over 2.2 million gallons. Yeaya Vermont!

-Have you baked lately? Have you slowed down or stopped? I don’t know about you, but I always bake a little less in the hot ass summer months because I don’t want to turn stove off but I do know a lot of people are sick of the kitchen from all the quarantine time and have abandoned the kitchen. IT’s ok, you an always go back! The Great Pandemic Bake-Off May Be Over

-Everything You Ever Wanted to Know About Ice. Good information to know, especially now that it is summer.

-My dream WINDOWS!!!!

-BUILT-INS FOR THE WIN. I didn't think I was built in sitting kind of person but I love all of these.

-Live in Vermont? Know your shit. SINGLE-USE PRODUCTS LAW 

-Libraries Are Dealing With New Demand For Books And Services During The Pandemic. I know that my libraries (yes, I have 2) have had a huge demand. We are still doing online reservations and curbside pick up, but man, trying to reserve a book lately has been rough… always already out!

-When I was a little, I always wondered if everyone saw color differently and no one could prove that my blue was a different color then your blue because of how our brains work.. I still think that is possible. Hummingbirds can see colors we can’t even imagine. The humming birds know what I Am talking about.

Pictures from the week

-C

Sunday Happy

My eyes itch like a mofo. Gunky and funky, I can barely see my computer screen. Allergies right now… I forget every year until they hit me. But I am ok and I deal with it (by bitching and itching). So I’m good. As long as I don’t think about anything else. Haha, but for real.

The week. Another one to cross off the old calendar. Not a whole heck of a lot different then the usual. Made dinner for my mom, Barb, and boys. Caught up with Ryan and his girls for a while. The mr and I looked at a piece of land that was so close but not right, and picked up my first summer farm share! But the overall theme of the week was to finish up assignments, collect and drop off all the littles stuff back to the school because, Hooray for us all!! School ended and now there is no more trying to make sure all the work is done and no more “I do not understand your 4th grade math homework so..” to deal with. Yes, very exiting for not just the littles this year, I think the parents and all the people dealing with home schooling are probably just as excited too. And not only is school out but there were two big endings this year. Alex graduated form 8th grade and is off to high school this fall. (We had a little dinner and ice cream cake party at my house for him.) But the one that really gets me is Anthony. Graduated high school and is off (if people can go off )to college in the fall. That kills me. The first of my nephews and nieces to graduate from high school. I am really proud of him but honestly it makes me want to barf because it makes me feel so old. And probably not as cool as I think I am. (meh, I still am the coolest! HA!)

Today there are a few things. The mr and I have to drop the car off so tomorrow it can get inspected and the oil changed. I need to go grocery shopping and to curb side pick up my library books. And then there is a family BBQ for Anthony, to celebrate his public school achievements. That will be fun and a little jarring. Just the family, but I think it is going to be the biggest gathering of people that I have attended in a long time. Gonna be interesting for us all to be together again….Just glad it’s not at my house. HAHA!

Links from the internet from my browser to yours.

-Microaggressions Are A Big Deal: How To Talk Them Out And When To Walk Away. Lets all (especially us prevailed folks) make sure that when people are speaking they are not being assholes and to educate on human decency.

- When we were told we needed to wear masks, I made a few, just kind of whatever ones because I didn’t think I would need them for too long. Now I have a bag full of masks, all well made, because I know it’s gonna be reality for a longer time then I think we all first thought. Our masked future.

-I didn't even know that this ever happened. The Last Person Hand Painting Movie Posters in Greece

-This Farmer’s Home Consists of a Tiny House, Small Trailer, and Gorgeous Garden. In my wheelhouse of dreams.

-You don’t need to toss away shower liners every time they get gross. How to Clean a Plastic Shower Curtain the Right Way

-Another thing in the bathroom. 10 Easy Pieces: Modern Metal Toilet Paper Holders. I really appreciate a nice toilet paper holder. No joke.

-Sometimes the back of the box just knows how to cook the contents of said box exactly how it should be cooked. (think pasta, rice, biquick, and toll house cookies) Just Cook From the Back of the Box 

-When I am stressed or bored, I spend a lot of time thinking of food and all the crazy things I could make, so I 100% get this. The Wild, Wondrous Cooking I Do in My Head

-So I need to get a new sleeping bag really bad. Thinking a double. Any suggestions?

Pictures from the week

Creamy Cannellini Bean Potato Salad

Do you ever make cold potato salad when it is not summer? I can’t remember a time when I have. Is that strange? Maybe a little, but it probably has more to do with never wanting to turn the oven on in the summer to cook anything or eating anything that is hot. And fall and winter is not time for anytime cold, I just want my potatoes hot.

I just reasoned myself my own question.

Anyway, cold potato salad. A classic summertime staple just in time for all the BBQ’s, picnics, lazy days spent at home doing nothing , and basically eating anywhere, anytime. Yes,a great side dish but I have been known to have myself a little bowl here or there for a nice snack. Heck, it would make for a nice filling breakfast treat as well. It’s your potato salad ad you can it it whenever you dang well please.

This potato salad is pretty classic in the since that is is boiled potatoes covered with creaminess except the creaminess comes form beans and not mayo. And let me tell you, the mayo is not missed in the slightest here. The bean cream is made from cannellini beans which when blended, are nice and smooth and not overly beany. Added to the cream is pickle juice and mustard for a slight tang. And it all gets mixed together with onions to complete the dish. Simple yes, but so good. And because it is mayo free, everyone can eat it, making it a perfect side dish to bring along or share at any eating event with people that might have a different style of eating. Because we all deserve some so good potato salad, don’t ya think?

Now to the potato salad!

The stuff. Potatoes, caneillini beans, an onion, a few cloves garlic, brown mustard, ground flax seeds, pickle juice, and salt and pepper

Start by dicing up potatoes into inch-ish sized chunks.

Rinse then place the potatoes into a pot completely submerged in cold water. Sprinkle in a good pinch of salt and set on stove to boil.

In the mean time, dice up onions into small pieces. Also chop garlic into smaller pieces.

Place onions into a big bowl along with a pinch of salt and1/4 cup of pickle juice (or vinegar if you prefer)

Now make bean cream. Strain all the liquid from the beans then place 1/4 cup back in. Add the rest of the pickle juice, the mustard, the chipped garlic, and the ground flax seed. Blend until smooth.

Once the potatoes are nice and from tender, remove from heat and strain away the liquid.

Toss the warm potatoes into the bowl with the pickling onion. Let sit for about 10-15 minutes so potatoes have time to cool and absorb picking liquid.

When potatoes have slightly cooled, dump the bean puree an and toss until combined.

And there you have it, super delicious creamy cannellini bean potato salad. If you want to be a little fancy, dice up something green (I used broccoli) to sprinkle on top. It never hurts!

Happy Summertime eating!

-C

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Creamy Cannellini Bean Potato Salad

• About 2 1/2 pounds potatoes ( I used Yukon gold)

• a large onion

• 2 heaping tablespoons spicy brown mustard

• 1 heaping tablespoon ground flax seed

• 2 cups cooked cannellini beans with 1/4 cup bean liquid

• 2-3 cloves garlic

• 1/2 cup pickle juice (or any type of vinegar)

• salt and pepper

Start by dicing up potatoes into cubes about and inch big. Place potatoes in a large pot, rinse in water, strain, then refill pot with cold water until all potatoes are submerged. Add a large pinch of salt to pot and then stick pot on high heat on stove until it starts to boil. Once water is boiling, lower heat but keep at a soft boil. Cook potatoes until fork tender which should take about 15 minutes.

While potatoes are cooking, dice up the onion into small pieces. Place in a large bowl along with a pinch of salt and 1/4 cup of pickle juice. Toss around and set aside.

The cannellini bean cream. Strain the beans but reserve 1/4 cup of liquid. Add liquid back to beans along with the other 1/4 cup pickle juice, the garlic, the mustard and flax seeds, and a small pinch of salt and lots of pepper. With either a hand blender or regular blender, blend until smooth. Taste and add more salt if needed. Also if the puree seems really thick, add in another splash of pickle juice. To thin, add in another tablespoon ground flax seeds.

Once potatoes are fully cooked, strain from water and toss the potatoes, still warm, into the bowl with the onions. Gently toss around and let sit for a few minutes to cool and absorb any pickle liquid. Once the potatoes cooled off a bit, dump the bean cream into the bowl and toss around until potatoes are all evenly coated.

And that is it. You can be fancy and spindle something green like some chopped dill or parsley or broccol on top for a little color and flavor…If you want.

And then eat right away still slightly warm or stick in the fridge to completely chill and eat cold. Last for 3-4 day in the fridge covered.

Sunday Happy

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

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

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

Oh, and I can’t forget about how some little shithead smashed in the back of our car. Yup, that happened too. But that is pretty much it. I think….

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

Links to explore on the internet.

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

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

-Lush Botanical Forms Translated Into Abstract Embroideries . So very pretty.

-Another good reason to ditch that pessimistic attitude and to look at he bright side of things. It doesn’t hurt to try. Optimists For The Win: Finding The Bright Side Might Help You Live Longer

-Why do clowns creep us out? Because they are creepy, that is why.

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

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

-Why don’t we have one of these? The Otter: The 1950s Amphibious Caravan That Time Forgot!

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

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

Pictures from the week.

-C

Fresh Corn and Oat Fritters

Corn is the name of the game, and this game I won!

The mr doesn’t much like to eat corn. But I do. And this time of year I get like 10 ears of corn every week from farm share, which is a lot of corn for one person to have to eat every week and sometimes I just can’t do it. So every now and then I make something that I think the mr will tolerate, if not like, to get him to help me eat the stash of a hundred ears or corn that I have going on in the fridge.

These fritters helped me with that and I think with all the future corn that I will get from the farm. They are soooo good! The mr liked them! As for me, I couldn't stop eating them and almost didn't want to share because they we just so dang good. Sweet fresh corn, nutty and slightly chewy oats. Scallions. And that’s pretty much it. So fresh and clean and yummy tasting. A summertime fritter situation that takes corn to a place where even the corn hater likes it.

Although who the hell hates corn? I know one person. One. And I live with him. Weirdo.

Anyway, to the fritters!

The stuff. Fresh sweet corn, old fashion rolled oats, and a few scallion. Also some ground flax seed, water, baking powder, salt and pepper, and a little oil.

Start with oats. Add most of what we need to a blender and blend until it becomes oat flour.

Then the corn. Remove the kernels from the cobs. Best way is to hold corn in a large bowl and cut downward. Don’t want corn flying all over the place!

Add most of the corn you just cut off the cob to the blender with the oat flour, along with with flax and water. Blend until smooth.

Chop the scallions into thin and tiny pieces.

Now dump the contents of the blender into a bowl, add in the scallions, the baking powder, and the extra oats and corn. Mix it all up and then let the batter rest for a few minutes (like 10) so the oats have a chance to really absorb all the liquid.

And then to cook them. Heat a lightly oiled skillet to medium high heat. Once skillet is hot, drop scoops of batter into it. Cook for 3-4 minutes or until the bottom is a nice deep golden brown. Flip and cook the other side the same.

Fritters be cookin!

When fritters are done cooking, place them on a wire rack. So they don’t get soggy.

And then serve them right away. I ate mine with fresh salsa. Definitely the way to go. So GOOD!

Now eat your corn.

-C

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Fresh Corn and Oat Fritters

makes about 12 fritters

• 3 ears fresh corn ( about 1 1/2 cups of kernels)

• 1 1/2 cups rolled oats (gluten free if needed)

• 1/2 teaspoon baking powder

• 2-3 scallions

• 1 tablespoon flax meal

• 3 tablespoons water

• salt and pepper

• a little oil for skillet

Combine water and flax meal, mix and set aside.

Place 1 cup of oats into blender or food processor and blend for about a minutes or until the oats are a fine flour.

Grab corn and remove from cob. Best way to do this is to place corn vertically in a big bowl and cut downwards so the bowl catches all the kernels. Cut enough corn until you have about 1 1/2 cups of kernels. Also, garb scallions and chop into very small, thin pieces.

Add in a cup of the corn, the flax and water mixture, baking powder, and a pinch of salt and pepper. Pulse or blend until completely combined and the mixture is mostly smooth.. Dump mixture into a bowl and add in the remaining corn, chopped scallions, and oats and mix together. The mixture should not be runny, but also should not be dry enough to pack together. If the mixture seems too dry and tight, add in a tablespoon or two more or water. To wet, add in a small handful of oats.

Once batter is mixed, set aside for about 10 minutes to rest.

Grab skillet and place on medium high heat. Add a touch of oil to pan and make sure it evenly coats the bottom. Once pan is preheated, add scoops batter into pan (about 2 tablespoons each). Cook first side for about 3-4 minutes or until dark golden brown, then flip and cook the other sides for another 2-3 minutes until a dark golden brown. Remove from pan and either place on a wire rack or a plate. ( I recommend a wire rack just to keep them from getting soggy.)

Serve right away. Fresh salsa goes amazingly with them!

Any left overs can be stored in fridge and reheated in the oven.