Sunday Happy

Happy first day of Summer!

What a classy week we had. Not hot, some good morning thunderstorms and a few good sunsets. The flowers are coming in and the zucchini are producing. Summer like it should be. I like this.

The doings of the week. All the stuff with some other stuff. Started off with a kayak adventure (first of the year). Didn’t go too crazy, just tossed the kayaks into a pond and paddled around for a while. It was calm and nice and a good way to start off the kayak season. Then I had to go to the eye doctors. I biked into town, did the appointment (got yelled at for not wearing my glasses) and then had to bike home blind which was kinda scary because I had my eyes dilated. I was blind as a bat and the bike ride home was not the most fun I have ever had to say the least. But I made it home alive and now I need to get a new pair of glasses.

And the school year is over! Cameron graduated from high school!!!! Miley is officially in high school (barf), Judah in middle school (barf again), Alex is in like 11th, and little So is in 3rd. Everyone is getting so freaking big and old and I can’t even. So to celebrate we had a graduation/end of school BBQ at the house. Th mr grilled, almost everyone came and ate food, the kids all played nice with each other, (Well kinda. They were running around the yard shooting each other with nerf guns.), and then everyone ate their weight ice cream sundaes and then left. It was fantastic. The first big family get together we have had in over a year. No one fought, my house didn’t get trashed (we stayed outside) and we got to see almost everyone in the family all at once. But wow did that much interaction kick my ass. Took me a full few days to recover from all the stimulation. HA!

Other then that, the mr and I have been going about the usual. Went for a rainy umbrella walk with Barb, Almost ran over a turtle on my morning run, picked up pounds of greens from the farm, and spent a fair amount of time in the garden weeding. Good times there.

Back to Sunday. The mr is doing some work (We start camping soon so this Sunday work shit has to stop.) so I am going to spend some time at the studio glazing today. I’m also going to attempt my first fade haircut. I have been shaving Mark’s head every other week and I decided it is time to give it a go. Worst case is I fuck it up and just have to shave again so biggy. Other than that, I am going to make a pot of coffee and sit by butt on the porch and read away. Summer style.

Oh and also I need to call my dad. It’s Fathers Day so Happy Fathers Day to the dads out there!

Internet links form the week.

-This is my life. The mr is a harder and I want to get rid of everything. Clutter Wars

-The trend that’s shaking up the food industry. Local is where its at!

-What All Those Knives in a Knife Block Are Actually For

-cool ass trees. A Magical Series Captures the Gnarled Branches of Socotra’s Dragon Blood Trees

-After a night or two sleeping on the ground any cup of coffee is gonna be a great cup of coffee. With that said, I got my camping coffee on point. The Barista’s Guide to Troubleshooting Your Camp Coffee

-More on coffee. HOW THE PACIFIC NORTHWEST BECAME A COFFEE PARADISE

-You Need a Cast-Iron Skillet for Nearly Everything. I sign off on this too.

-Are bidets really better for the planet than toilet paper?. Those “flushable wipes”. So BAD!

-I did not become a better person during lockdown or do anything spectacular. Lockdown was not a sabbatical.

Pictures from the week.

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

Cauliflower, Kale, and Lentil Bowl with Peanut Sauce

I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can’t deal with anything, including myself. It is not a good look on me.

But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can’t not be happy about. But it is still to hot and when it’s to hot, no one (I think) wants to cook. So don’t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it’s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.

It is just a good dish to make and even better to eat. Heatwave or not.

Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!

The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.

Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.

Toss all of that into a bowl and top with the lentils.

Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.

Dump the peanut sauce into the bowl with everything else.

Toss until everything is evenly coated. And don’t forget to add a good amount of black pepper.

And that is it. Now grab a bowl and a fork and eat. It is really really good.

-C

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Cauliflower, Kale, and Lentil Bowl with Peanut Sauce 

Serves 1-2 as a big salad or 3-4 as a side

• 1/2 head of cauliflower

• 1 1/2 cup cooked lentils

• 2-3 large kale leaves

• 1/2 a small onion

Peanut Sauce

• 1/4 heaping cup of peanut butter

• 2 tablespoons soy or liquid aminos

• 2 tablespoons apple cider vinegar

• 1 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• 1/2 teaspoon chili flakes

• 4-5 tablespoons hot water

• black pepper

Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.

Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.

Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.

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.

ChickPeas and Peas

I am all about the quick meal. Sure I love me some kitchen time, but sometimes I just want good food good and fast. Chickpeas lightly sautéed, tossed with fresh green peas, thin pieces of raw onion, and tahini sauce. Sounds easy and so simple right? Well it is, simply freaking fantastic.

I am also thinking ahead to those summertime cookouts or when people are flowing through the house in need of food. This is a definite dish to bring to a cookout of potluck dinner situation. You know, when we can do those things safely again. Until then, I make it and eat it to my face. Now you should too.

To the chickpea and peas!

The stuff. Chickpeas, peas, an onion, some tahini, soy sauce, red wine vinegar, and a little oil. Also need a splash of chickpea waster or regular water. And pepper, if you want it.

Tahini, soy, vinegar, and a little bit of chickpea water. Stir until smooth and creamy.

Cut up onion, nice and thin like.

Now sauté chickpeas. Drain and rinse the beans and lightly coat a pan with oil. Toss chickpeas into pan on medium high heat and cook until they start to brown.

Once the chickpeas have somef dark color, toss in the peas and the onion. Mix it all tougher and turn heat off.

Dump it all into the bowl with the tahini sauce and mix it all together.

Add pepper, grab a fork, eat.

-C

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ChickPeas and Peas

Serves 1-4 people

• 2 1/2 cups (or one can) cooked chickpeas

• 2 cups fresh or frozen (and thawed) green peas

• 1 small onion

• 1/4 cup tahini

• 2 tablespoon red wine vinegar

• 1-2 tablespoon soy sauce/tamari/liquid aminos

• a couple teaspoons olive oil for pan

In a medium sized bowl mix together the tahini, lesser amount of soy, and vinegar. Stir until smooth, adding in a splash or chickpea or regular water to thin out until it is the consistency of heavy cream. Taste. If it needs more soy, add a little more in until it tastes right.

Grab the onion and slice it up, really thinly and into small pieces.

Place a large skiller on medium high heat on stove. Add in a couple teaspoons olive oil to coat. If the chickpeas are still in water, rinse and drain. Dump drained chickpeas into hot skillet and cook for about 5-7 minutes or until they start turn deep brown on some sides. Throw in the peas and the onions, turn heat off, and mix around. Let sit in hot pan for a minutes or two then dump it all into the bowl with the tahini sauce. Mix it all around, add some cracked pepper, then, eat.