Sunday Happy

How you doing? The weather around here is fine fine fine these past few days. I’ll focus on that because the world has got me going and feeling all softs of ways right now and I can’t even. It is so much. But apples right? And sweaters. I pulled on a sweater for the first time in what felt like forever and it was just the best.

Another week. Started off with the usual camp, hike, kayak, and soup. (It never gets old). We found ourselves crawling into the tent little earlier then usual because it’s getting darker earlier, and fell fast asleep because it is not stupid hot at night anymore! Then we woke up, drank coffee, walked around in the dark, and came back to town.

Back to the world and I had the same thought I have every time… “Why did we come back?” I really should live in a hut in the middle of the forest. Haha, but for reals. Anyway I spent most of the week down in my studio, doing my thing, staying away from people. Everyone is getting sick and I am not having any of that, no thank you. I did have lunch with Barb though cause its Barb and I also picked up farm share, went on many walks, glazed some stuff at the studio, and ate another entire watermelon all to myself. I am getting pretty good at that, if I do say so myself.

So yeah, not very eventful in my little bubble and I am a ok with that.

It’s back to Sunday and we are going camping and feeling fine for it. Going to try and not think to much about much of anything and just take the day as it is, away from people, the news, the things and the stuff, and be happy amongst the trees. And drink all the coffee. I can already tell its gonna be a extra few cups kind of day today!

Internet from the week.

-Fuuuucck Texas and Fuuuuuuck the Supreme Court. The staggering implications of the Supreme Court’s Texas anti-abortion ruling

-I love this so much! Sprawling Paper-Pulp Mobiles by Yuko Nishikawa Suspend Whimsically Colored Pods in the Air

-This Road Trip Map Helps You Visit the 47 Iconic National Parks in the Shortest Time. Even if this country seems like a shit show right now, this is on the bucket list!

-I do it all the time. It Turns Out, You Can Store Tomatoes in the Fridge

-Just lovely. Dark, and Deep: An 1800s Victorian House in Nebraska, Restored Down to the Doorknobs

-If You Can’t Stand People Fidgeting, You May Have Misokinesia. Maaaaybe me?

-Dogs are so smart! Your Dog May Know If You've Done Something On Purpose, Or Just Screwed Up

-Oh to love or to hate the lady. I love her, I can’t help it. But believe everything, well not exactly. The Promises Martha Stewart Made—and Why We Wanted to Believe Them

-The Great British Pudding Mystery: What, Exactly, Is a Spotted Dick? And to think I thought it was just a spotted dick. HAHA!

Pictures from the week.

Sweet Corn and Blueberry Cake with Lemon Blueberry Glaze

Do you really need a reason to make cake other then you want cake or you just want to bake something? Nope. Cake is a anytime event. Make it when you want it, or like me, want to not think about anything other than that. Making cake.

This cake. Made it with what I have too much of at the moment, which is corn. And while I love fresh corn on the cob, I, as one person, cannot eat the 12 ears that I have been getting weekly at farm share. So besides trying to eat as much of it myself, (the mr won’t eat corn on the cob and the little haven’t been over in a bit cause they are sick) so I give it to people or I make it into things, like cake.

Add in blueberries and a bright pinkish purple lemony glaze and you got yourself a cake that is all sorts of delicious. Fresh corn makes itself known without being overly corny. The blueberries are, as always, right there to taste like a good berry should. Then it’s topped with a nice bright lemony blueberry glaze. A cake fit for a party or a bbq or a good old sit on the back porch while hiding from the world while eating cake, type of cake. Eat it for breakfast, eat it for lunch, eat it whenever the heck you want because, well because you can. And should.

Now to the cake!

The stuff. Fresh corn and frozen but thawed blueberries. Flour, baking soda and powder, salt, and cornmeal. Oil, plant milk, sugar, and apple cider vinegar. And lastly powdered sugar, a little plant butter, and a lemon.

Start by cutting the corn off the cob.

Dump corn and milk into a pot. Bring to a boil then cook for a few minutes. Let cool for minute then puree the mixture. It might be slightly chunky but thats all good.

Pour warm corm mixture into a bowl with the oil, sugar and vinegar. Mix until combined.

In a large bowl mix together all the dry ingredients. Toss in the blueberries and coat with the mixture then fold in the wet mixture until everything is incorporated.

Pour batter into a well greased bundt pan and pop into the hot oven.

After 45-50 minutes it be done. Once cooled enough to handle, pop cake out of tine and place on a wire rack to cool.

In the meantime make the glaze. Powdered sugar, zest of the lemon, and a little of the juice left over from the defrosted blueberries. Mix until completely combined and the glaze is pourable but not too thin.

Once cake is cooled, pour on the glaze. And yes, you want to you it to drip down the sides cause it looks cool.

And then you eat the cake.

-C

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Sweet Corn and Blueberry Cake with Lemon BLueberry glaze

makes a bundt cake

The cake

• 2-3 cobs of fresh corn (2 cups corn kernels)

• 2 cups all purpose flour

• 1/2 cup cornmeal

• 1 cup plant milk

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 cup neutral oil

• 3/4 cups white sugar

• 1 tablespoon apple cider vinegar

• 1 cup frozen and thawed and stained blueberries (reserve the juice)

  the glaze

• 1 1/4 cup powdered sugar

• 1tablespoon vegan butter

• zest from a lemon

• juice left from frozen blueberries

Preheat oven to 375

Remove corn kernels from cobs until you have 2 full cups. Place corn into a pot with the milk and bring to a boil, reduce heat to medium and cook for about5 minutes. Turn heat off and let cool a few minutes then either pour mixture into a blender or use as hand blender and blend until semi smooth.

In a medium bowl mix the sugar, oil, vinegar, and warn corn mixture together until completely incorporated.

In a large bowl mix together all the dry ingredients. Toss the drained blueberries into the dry mixture until covered then pour and fold in the wet mixture until everything is just incorporated. Do not over mix!

Grease a 10-12 inch bundt pan then pour mixture in. Level it out with a spatula the n pop the bundt into the oven to bake for about 45-50 minute or until a nice deep golden brown and when poked with a tester, it comes out clean. Once bakes, remove from oven, let cool enough to handle, then pop cake from bundt tin and place on a wire rack to cool.

In the meantime make the glaze. Mix together the soft butter, powdered sugar, zest from the lemon, and a tablespoon or two of the blueberry juice until completely combined and is of a pourable, but not to thin consistency. It too thin, add a little more powdered sugar. Too thick, a little more blueberry juice.

Once cake is cooled, drizzle the glaze all over the top, letting it drip down the sided.

And that is that, You eat it now.

Store left overs in airtight container or cake dish for 3-4 days at room temperature. If it is busting hot out, maybe stick in the fridge.

Tomato Basil and White Bean Orzo Pasta Salad

Another heatwave. I tell you what, If I never live through another 90 + degree day, it will be too soon.

What to eat during a heat wave? Well maybe you don’t care and have air conditioning in your kitchen so you cook whatever. I don’t have air conditioning and after a few days of boiling temps, there is no freaking way I am turning on the oven. I can barely turn on the stove top to boil water, but I did, I boiled water, I just did it early in the morning before the temperatures starting rising again. (A pro tip for you.) That is one of the great things about pasta salad, you can make the pasta ahead of time. You can even make the whole salad in the morning and then you don’t have to do a damn thing when it comes to dinner besides lifting a fork to your face, which I know can be a feat when all you want to do is melt, or slap at something, but still.

This pasta salad, well it is not you everyday pasta salad. It has beans, fresh basil, and a dressing that is made by blending up the most delicious seasonal tomatoes until rich and creamy and dumped all over the orzos. . It is probably going to be the best tasting pasta salad you will ever eat. The thing is, you really need to make it soon because sure you can get tomatoes all year round but don’t do that. Do yourself a favor and make it now while the tomatoes are plentiful and at their peak of deliciousness. And also you don’t have wait for a heatwave to make it. This is a good meal to have at the ready all throughout tomato season, and just in case, a heat wave.

Now to the pasta salad!

The stuff. Just picked tomatoes, some fresh basil, cooked navy beans, orzo pasta, olive oil, red wine vinegar, garlic, and salt and pepper.

Rough chop tomatoes into small pieces. Also peel and dice garlic into small pieces.

Place the tomatoes, garlic, and a good pinch of salt into a blender (I used a hand blender) and blend unit smooth. Add in the vinegar and oil and bend until the mixture starts to emulsify and becomes smooth and creamy.

Cook and strain pasta as instructed. Keep in on the al dente side.

Chop up basil into thin ribbons or whatever.

Then dump pasta into a large bowl. Add in cherry tomatoes ( I cut mine in half) and beans. Dump in half the sauce and mix around then mix in the chopped basil.

If you are eating it right away, add in the rest of the sauce. If you are keeping it for later, place pasta and sauce in fridge and a before you are planning on serving it mix in the remaining sauce.

Looks so good right! Season with salt and pepper to taste and then you know…

Grab a bowl and eat it. Probably should grab a from too, eating this with your hands might get messy.

Stay cool friends!

-C

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Tomato Basil and White Bean Orzo Pasta Salad

serves 2-3 as a meal or more as a side

• 2 cups dried orzo pasta (12 oz)

• 2 large heirloom tomatoes (about 2 cups chopped)

• 1 1/2 cups cherry tomatoes (or chopped tomatoes)

• 1/3 cup olive oil

• 2 tablespoons red wine vinegar

• 1 1/2 cups cooked and drained white beans ( I used navy but any white bean will do)

• 1 cup packed basil leaves

• 2 cloves garlic

• salt and pepper

Start with making the tomato dressing. Rough chop the 2 large tomatoes into smaller pieces and peel and chop garlic. Place the tomatoes in a blender (or a large jar if using a hand blender) with the garlic and a good pinch of salt and a little pepper. Blend until smooth. Add in the vinegar and oil and continue to blend until the mixture becomes thick and creamy. Taste and add more salt and pepper if needed .

Prepare orzo pasta as instructed on package (make it al dente)

Grab basil and chop into smaller pieces.

Once orzo is cooked and drained, dump it into a large bowl. Add in the beans and cherry tomatoes (slice in half if they are on the large size) and pour in half if the tomato sauce. Mix unit incorporated. Toss in the basil.

Now if you are going to eat right away mix in remaining sauce. If you plan on refrigerating and eating later, save the remaining half of the sauce and mix it in right before serving.

Store left overs in fridge for up to 5 days.

Sunday Happy

So yeah, the past week hasn’t been the greatest. I am feeling super overwhelmed with all that is going on with and inside the world and I have hit a mental wall. And I know that I am not the only one. All the things…It’s a lot. So that is where I am at right now. A stressed out mental trash can. But I am trying to be positive so yeah….😐

But the week was not all doom and gloom and anger and stress. It started with a kayak on a pond which is the best way to start a week. After the yak we set up camp, went for a hike, ate soup, then slept under the stars. Woke up and walked the darkness then drank all the coffee before heading back to town.

The rest of the week was and happened. Took Barb to the farm to pick tomatoes and flowers. Walked around a lot looking at all the summer flowers. Spent a good amount of time icing my back because I am old now and I guess sometimes the wrong movement will pinch a nerve. Also the heat and humidity that has been plaguing us has kept me cranky and not at all helped my body in any way. But even tough my back was killing me and I was hot to the point of melting I still went for a bike ride to Moms with Barb, picked up watermelon at farm share, and went for a walk with Shannon. I tried to sit at my wheel, and I did manage to trim a few pots, but other then that, the pain in the back won out so not much got done. And so it goes.

Sunday. Off to the woods. Looks like the hurricane that is hitting the east coast will not be effecting us too much until tomorrow so we are heading out for the next 24 hours which is good because I really need the quiet and peace of the trees.

Stuff from the internet from the week. Keeping it light.

-Are your houseplants actually good for the planet? Good question.

-Its just about that time of year. A Completely Delicious Guide to Popular Types of Pie

-Good way to recycle some paper. How to Make Paper Flowers in 12 Beautiful Ways.

-Someone mentioned a eating a chip butty and this is what it is. The Chip Butty Is the Deranged Nonsensical Sandwich of My Dream

-Overwhelmed with Cleaning? You Don’t Need Balance — You Need a “Tilt”. I agree, bu to actually stop, well I am going to beed therapy for that. HA!

-If you need some Beyoncé in your day. Beyoncé's Evolution

-Square pizzas…. Still with that shit? Why school lunches feel like they’re frozen in time.

-I Love Throwing My Kids’ Artwork in the Garbage While They’re Sleeping. Haha! I LOVE all the art work the little create and I have kept my favorites but sometimes a good purge is needed, and that is at my house. They don’t even live here!

-A Poetic Book Illustrated by Tiffany Bozic Explores the Vast Diversity of Trees with Childlike Curiosity ♥️♥️♥️

Pictures from the week

Coffee Oat Frappuccino

This stupid freaking hot humid heat, it makes me hate everything (of at least very strongly dislike). I don’t know how to deal but I am trying. One thing I am doing is to just eat and drink everything cold.

Now I am not typically a cold coffee drinker (I love ice coffee but find that whenever I drink it I can’t pace myself and if is gone in like 2 seconds. I need more time, like at least 2 minute with my coffee. So I always go hot. What I should do is drink a hot and and iced at the same time but that is just crazy talk. And I have done that.), but this coffee thing I made is making me want to drink all the coffee frozen. It’s coffee which is my life blood, creamy but not like thick and gross, and cold, which right now is a life necessity. A real damn treat especially when just looking outside makes me want to smack the sun. Shit do I hate this nasty weather but what I don’t hate is this coffee, in fact I am obsessed with It and it’s all I want to eat/drink for the rest of the heatwave.

Now to the cold coffee oat frappuccino!

The stuff. Strong brewed cold coffee, oats, ice, and a couple really soft sticky dates.

Start with the oats in the blender ans blend until a flour consistency. Add in the dates (use whatever sweetener you want) and half the ice and half the coffee. Blend until frothy. Add in the rest of coffee and ice and blend for like 30 more seconds.

Its now blended and icy and delicious and you can drink it now but. If you can do it, stick the whole blender in the freezer or pour the frap into a cup and stick in freezer for an hour or so because it can get even icy-er.

Pull the blender out (or pour slightly more frozen frap back into blender) and blend for another 30 seconds. It is now super icy deliciousness.

Pour into glasses and drink. It’s to only thing you need to drink/eat for the rest of the summer.

-C

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Coffee Oat Frappuccino

makes 1

• 12 oz of brewed coffee (cold or even frozen)

• 12-14 normal sized ice cubes

• 1/3 cup old fashion oats

• Sweetener of choice like 2-3 soft dates , a couple teaspoon of maple syrup, or sugar

Place oats into blender and blend until flour consistency. Add in sweetener or dates and like half the coffee and half the ice cubes. Blend until mixed. Add the rest of coffee and ice and blend until completely incorporated.

Now either drink it as is (which is delicious) or for an even more icy consistency, place the blender (or pour the frap into a large cup) into the freezer for an hour of so. Then take it back out and and blend until a smooth frozen treat.

And then drink that right away.