Sunday Happy

We are in the thick of it, the middle of summer. And for some reason I have yet to really feel any real summery vibe, if that makes any sense. I don’t know what it is. I am hot as hell, outside more then in, running around with little to no clothing on and have the dirtiest feet, eating all the summer veggies, and living all the summertime adventures. And yet something, some feeling that I usually feel is yet to be had. Huh. I guess there is still time but to be honest, I am already wishful for fall. (I am and will always be that person.)

The week was good. Started off with soggy camping in the Groton State Forest. Went kayaking then hiking, and then set up camp, all in a light rain. It wasn’t down pouring but everything was wet. We did out best drying out by the fire and by the time we both ate our camp lentil stew and climbed into the tent to sleep, we assed out. Then we woke up, made the coffee, busted down camp, then headed back home.

And the rest of the week flew by. Beside the the usual we took a couple of smaller hikes. I picked up farm share which is now starting to really amp up (giant tomatoes!). I picked flowers and lots of turnips from the garden and spent a lot of time hanging with Megan and So. I got pooped on by a bird and developed a gigantic blood blister on my ding-a-ling thing in my throat (uvula ?) which was gross and unnecessary. And then at the end of the week we took a long drive south to the Vermont Ceramic Store and got me 250 lbs of clay (should keep me busy for a little while). All in all, a busy, satisfying, got shit done, week.

And we are back to Sunday and back to our camping schedule. We have 2 state parks to choose from so not exactly sure where we will end up. All I know is that I have been looking forward to getting back out in the tent since we packed it up last Monday. I always wonder why we come home. I am meant to live in the woods.

Internet from the week.

-Just Say No to Peat: It’s Time to Rethink the Compost and Soil You Buy. Seriously.

-This is freaking awesome and I will be visiting it! A Skywalk Just Opened Up That Goes 100 Feet Above the Sequoia Redwoods

-Addison County Is Now Home To The Largest Anaerobic Digester In The Northeast. So How Does It Work? Fuel from poop! Vermont Proud!

-DIY Tiny Cabin on Wheels. This is one of those towable cabins that actually makes sense.

-Ask anyone that comes through my doors. Shoes off before entering or I will flip the F out! Please Don’t Wear Your Outdoor Shoes Inside My Home

-I might actually have the opposite problem….I can never find my phone. HA! But I know more people then not (just about everyone) that have this problem. Glued To Your Phone? Here's How To Rethink Your Relationship With Social Media

-If I am not into a book within the first chapter, I move on. Sometime I go back if I think it was just a wrong book, wrong time situation. But if it just seemed like shitty writing, well I’m a not gonna read it. There are far too many books that I need to read to waste my time. 6 Reasons It’s Totally OK to Give Up on a Book, According to Librarians and Podcasters

-That is a lot of words. From “5G” to “Zaddy”: Dictionary.com Adds Over 300 New Words And Definitions

-Hey You! Freeze Those Summer Green Beans. I usually get a bag or two but I have a hard time not eating them all before I get a chacne to freeze them.-

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.

Monday Happy

Basically we just got back from a long camping weekend and I am dead tired. In between all the hiking, meandering, and not sleeping due to my pointy bones and a mr that snores but is snoring especially loud these days (allergies), I am ready to bed myself. But it was a blast. Now all I need is a shower, a good night sleep, and to check on the garden, then I will be ready to get back out there. I love me the great outdoors!

Being shit ass tired, I am giving myself a pass on accounting caompetley for last week. Basically is was crazy, the mr was crazy, I was crazy. We didn’t go camping. The bar top is in an looking oh so fine. We had food with people. I loaded kilns, the mr worked all over town, we watched my skyscraper sunflower grow even bigger, and baked cupcakes with the littles. That was the gist of it, I think. Basically, just look at the pictures because that is how I remember what I did. HA. (for real) As for this past weekend camping pictures, I get to those later.

And since it’s already Monday, we are already back at it. I got bills bills bill and lots of paperwork to get through today. There is food to process, dentist appointments to go to, art work that needs to be hung for art hop, on top of an apartment floor we need to remove carpet from, sand, and urethane by the end of the week. So yeah, gonna get on that. But first I nap!

The pictures from the week.

-C

White Bean Zucchini Salad Sandwich

Summertime is in full swing. Hot ass days, garden fresh veggies, zucchinis as big as whales, and did I mention that hot ass heat? If you have been around here before, you know how well I handle the heat. (NOT WELL AT ALL!)

I think we are all hot these days. But really, lets just focus on the good things, like fresh summa veggies!

This sandwich is all about summertime and not having to turn on a single flame or heat source and takes all of 5 minutes to make. Zucchini because it is everywhere, beans for more substance and they are delicious, all mixed up in a creamy bean and tahini sauce. Super fast, fresh and oh so delicious. I made a big batch for sandwiches but also I was just eating it with a fork. It’s a tasty one that will be on the summer rotation for sure for the next few months, or until the zucchini runs out and I dare to turn the oven on again. (Ok, I am being a whine ass. It’s not THAT bad and I did turn the oven on, early morning, to bake bread. So yeah.) But for real. This is a great, super fast, throw together, fresh, light but filling, sandwich situation for any and all of your summertime eating needs. What more do we need? The mr said all he needed with the sandwich were chips. Chips and a nice cold drink.

Done sir. Done.

Now to the sandwich!

The stuff. White beans, a zucchini, and a fresh spring onion. Also some tahini, a lemon, a few cloves of garlic, a little vinegar and water, and salt and pepper. And to serve as a sandwich you need bread. lettuce, and tomato. Well you only need the bread, but you get what I am saying.

Fist off. Half the white beans go into blender or jar with the tahini, the juice of the lemon, garlic, vinegar and a splash of water. Blended unit nice and creamy smooth. And yes, it is basically hummus but whatever.

Julienne the zucchini and chop up the onion.

Note. You don’t have a mandolin or done’t want to julienne with a knife, well just chop the zucchini into small little chunks.

Bean, onion, and zucchini in a bowl. Add in the bean tahini mixture and mix. And ta da, all done. All of 5 minutes and no heat. Good for us.

Now here is the thing. This salad is ready to eat now. You can continue onto the sandwich path or just eat it like it is with a fork. What I really liked to do is scoop spoonfuls into lettuce cups with a slice of tomato and a squirt or mustard. So yes sandwich, but also whatever else you want it to be.

But as a sandwich…. Bread. And lettuce and tomato and heck, whatever else you want to throw on there. (Again, mustard is A+)

Now stop. Sandwich time.

Stay cool!

-C

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White Bean Zucchini Salad Sandwich 

makes 3-4 sandwiches

• 1 medium sized zucchini

• 2 1/2 cups cooked and strained white beans (a can will do)

• 1 spring onion (or a small white or red onion)

• 3 tablespoons tahini

• 2-3 cloves minced garlic

• 1 lemon

• 1 tablespoon white or red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

• And to serve as a sandwich

• bread or wrap of your choice

• tomato slices

• lettuce

• anything else you want

Place half of the beans, tahini, garlic, juice of the lemon, and the vinegar into a jar and use a immersion blender or a regular blender and blend until creamy smooth. Add in a tablespoon at a time of water until the consistency is just slightly thinner then hummus.

Grab zucchini and using a mandolin or a knife and julienne it. (You can also just cut into small little cubes.) Dice the onion up into small pieces and toss with zucchini, onion, and the other half of beans into a big bowl. Dump the bean tahini mixture all over and veggies bean mixture and toss around. Add salt and pepper to taste.

To make it a sandwich… Place a scoop onto a bread situation, add some lettuce and tomato and whatever else you want, and eat it.

Cucumber Mint Lime Spritzer

It’s hot out and we are thirsty. Water is good, water is great, but sometimes a little somethin’ somethin’ is called for, for you know, being that we need to deal with it being so freaking hot out. and sticky and gross. (BLAH. This past week we have had some temperatures it had make me crankers.)

Anyway, what is more refreshing then cucumber? Not much. And so we blend up cucumber, add some mint and lime juice and stick it into a glass with ice and bubbles. What can be more refreshing then that? Plus look at how pretty it is. Bright ass green. A true summertime drink.

To the Spritzer!

The stuff. A thin skinned cucumber, a lime, a spring of mint, club soda, and if you want, a little simple syrup.

Chunk up the cucumber and into the blender it goes with the juice of the lime and a couple mint leaves.

Blend until smooth.

Grab a couple glasses, add in some ice, and fill each glass half way with the cucumber juice. (mix in liquid sweetener in now if you want it.)

Top off with club soda, a mint leaf and a few slices of cucumber and you are golden cool and fancy free.

Stay cool…..as a cucumber.. HAHA!

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Cucumber Mint Lime Spritzer

Makes 2 or 3 drinks

• 1 cucumber (thin skinned and 6-8 inches long)

• a lime

• a few mint leaves

• club soda or plain seltzer

• 1-2 teaspoons liquid sweetener (optional)

Take cucumber and place into blender along with the juice of the lime and a couple mint leaves. Blend until smooth. Grab a couple glass, fill each with ice, then fill each glasses half way with cucumber mixture. Add in any liquid sweetener if using and stir. (I recommend trying without sweetness, that is that way I like it, and then add sweetener if you need it.) Top glasses off with club soda. Garnish with sliced cucumber, lime wedges, and or mint leaves if you want.

Drink away.