Chocolate Banana Peanut Butter Power Smoothie, and the Happiest 5k On The Planet

(Chocolate Banana Peanut Butter Power Smoothie - raw, vegan, gluten-free, soy-free - recipe in post)

Okay, we all know I love smoothies. My freezer is stocked with freshly frozen fruit, veggies, and coconut milk ice-cubes, and I always have oats, protein powder, nuts, and seeds at the ready. Depending on what I need, I can whip one up for a powerful breakfast, a pre-workout energizer or post-workout recovery, or even add a scoop of ice cream for an easy dessert. Is there no end to the versatility of a simple smoothie?

For the past couple weeks, this has been my go-to... I've guzzled one down almost every day, and each morning I wake up looking forward to it. Packed full of complete protein, healthy fats and carbs, amino acids, and plenty of vitamins and minerals, this is without a doubt one of my favorite concoctions.  It tastes almost like dessert, but just one glass keeps me full and energized for hours. And did I mention it's vegan, gluten-free, and easily made raw? With all the natural sugars and protein, this has become my favorite pre or post run treat.

The creation of this powerhouse beverage came at the perfect time, too...

I'd been looking forward to this past weekend for months, in anticipation of The Ann Arbor Color Run. What is the Color Run? It's "The Happiest 5k on the Planet", that's what!

Ann Arbor/Ypsilanti Color Run - the runners fling color into the air, creating a spectral cloud of dust

At every kilometer mark, volunteers throw handfuls of powdered color at the runners (or joggers, or walkers - anyone can do a Color Run!). At the finish line, everyone comes through with big smiles. Then they walk on over to the post-run festival, where there's music and water waiting for them. After the race, everyone tears open a packet of color and flings it in the air... or at each other... and by the end of the day there's nothing but a crowd of colorful faces.

Unfortunately, my knee wasn't up to running... so rather than walk it, I passed my ticket off to The Brother, who gladly stepped up in my place.

Don't I have the most handsome brother you've ever seen?

 This is just before the race, standing in a sea of 15,000 white t-shirts and smiling faces.

Twenty minutes later, he's through the finish line and on to the festival already taking place at Riverside Park.

He spots me through the crowd, and instead of throwing his color packet with the group he opts to attack me with it instead, thoroughly dousing me with yellow.

He may have tried to call truce, but I didn't let go of the chance to retaliate.

And then retaliate again...

How you doin'?



Needless to say, we were both pretty colorful by the end of things. Not being in the race didn't stop me from being covered head to toe, and despite taking precautions I only just finished having my camera carefully cleaned. At last, I can breathe easy and change lenses again.


As much fun as race day was, it required The Brother and myself to be up and ready by 6:30am... aka, monkey's-butt o'clock. Or," you-mean-to-tell-me-this-hour-happens-twice-in-one-day AM".
So, as any good sister would, I got up an extra fifteen minutes early and made a tall glass of pick-me-up to fuel us through the morning.

It was well recieved, and much appreciated.




The ingredients are simple, but there are a few key factors in making this shake so freakin' amazing. Let's do a quick rundown:

Insert uncompensated product placement here - I truly love these products, and am not being paid to advertise them.

• Chia seeds - these little seeds aren't much bigger than poppy seeds, but they pack a strong nutritional punch. Just one ounce contains 4 grams of high quality protein, essential amino fatty acids, and more than 6 grams of fiber! On top of that these little gems have phosphorus, manganese, calcium, and potassium, similar to flax, but without the oily flavor. Plus, they can be used to help thicken shakes, puddings, or porridge.
• Hemp seeds - it surprises me how few people know about hemp seeds, and even more to find out that most of these mighty little seeds are used in bird feed. No wonder birds have the energy to fly thousands of miles! Hemp seeds are considered one of the few non-animal sources of 'complete' protein, boasting more healthy fats and omaga-3s than any other nut or seed per ounce. 3 TBSP contains a whopping 10 grams of protein, plus B vitamins, iron, magnesium, vitamin E, zinc, and manganese. And with a light, nutty flavor they're easy to mix into most any meal.
• Raw cacao - raw cacao powder, and raw cacao nibs, have long been used for medicinal purposes. Cacao contains high amounts of antioxidants, magnesium, and a chemical called theobromine - similar to caffeine, but far more gentle on the nervous system (for humans - incidentally, it is the reason chocolate should not be fed to dogs or other pets). Small amounts of dark chocolate are also thought to lower bad cholesterol, increase circulation, improve brain function, and more.

Okay, so you can skip taking your multi-vitamin today, because this smoothie not only has what you need, but also the fats and proteins necessary to process and absorb it.

More product placement... again, this is just what I keep in my cupboard.

I also use a protein powder in my smoothie, to really keep me going through my day, or to help recover after a long run or workout. You can use whatever powder you like, but this (Raw Protein from Garden of Life) is my current favorite. Not only is it entirely raw, vegan, and gluten-free, but it doesn't bog down my smoothies with too much chalkiness. Plus, it isn't full of sweeteners and other fillers... calorie for calorie it is nearly 100% protein, coming from a wide variety of sprouted seeds and grains. It also has a blend of probiotics to aid in digestion, and a healthy dose of vitamin D for good measure. I like to buy the original, unflavored powder, because I can easily doctor it up for whatever I'm making.


All right, enough gushing... on to the smoothie!

Chocolate Banana Peanut Butter Power Smoothie
Vegan, Gluten-Free, soy-free, and easily made (raw)

1 large banana, peeled and frozen
1 heaping TBSP peanut butter (or raw nut butter*)
1 scoop protein powder, chocolate or unflavored
1 tsp. cocoa powder, omit if using chocolate protein powder
1 TBSP chia seeds
1 TBSP shelled hemp seeds
1/4-1/2 cup unflavored almond or hemp milk, plus more to taste (or raw nut milk)
3-4 ice cubes
1 tsp. raw cacao nibs, or sweet nibs, or chopped nuts - optional

*To make your own raw peanut butter, blend 1 cup shelled peanuts with 1 TBSP peanut oil in the bowl of your food processor. Add salt to taste, and optionally any other spices or sweeteners you choose.

Method
In the blender, add 1/4 cup dairy-free milk, protein powder, cocoa (if using), chia seeds, and hemp seeds. Add the banana and peanut butter, and blend until smooth, adding more milk as needed to keep the blade moving (I like my smoothies especially thick, but feel free to thin it as much as you like). Add ice, and blend until smooth.
Pour into a glass, and top with a sprinkling of cacao nibs or chopped nuts.

Approximate Nutritional Information (will vary depending on the protein powder and ingredients you choose):
Calories: 400 - Protein: 30 - Fat - 24 - Fiber 12

 

Orange & Cardamom Spiced / Honey'd Fig / Olive Oil Tea Cake - the perfect mouthful

(Orange Cardamom Spiced Honey'd Fig Olive Oil Tea Cake - recipe in post)

I've always been good at throwing meals together - a little of this, a pinch of that, and dinner is served. With baking, however, I'm a little more cautious. I'm unsure, at times, and rely on recipes and exact measurements as my training wheels. This is where most bakers begin, until they get the hang of things. I can finally say, now, that I've begun to do just that. For this cake, I pushed off with abandon, on a mission to play with flavors and create something uniquely my own.

I'll admit that the title of my creation is a bit of a mouthful... but it is one of my proudest successes. The flavors are light, and not too sweet. The cake slightly dense, but with a delicate crumb. Every element harrmonious, yet distinct at the same time. I could've eaten the entire thing on my own, had I not been so eager to share my sweet success.

This was my second recipe using my Honey'd Fig Preserves, and I am so pleased with the results. The addition of figs to the batter reminds me of English Sticky Toffee Pudding, though less rich and dense. This cake is lighter and more delicate than the average dessert cake, and would be perfect served with a cup of tea or coffee. To sweeten it up, serve with a scoop of Honey'd Fig & Goat Cheese Ice Cream. It doesn't get much better than that!

Orange Cardamom Spiced Honey'd Fig Olive Oil Tea Cake
(Inspired by Giada's Almond Citrus Olive Oil Cake)
Makes one 9'' cake

5-6 fresh figs, thinly sliced*
1 1/4 cup unbleached all-purpose flour
1/4 cup almond or hazelnut flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. powdered ginger
6 cardamom pods, seeds of
2 large eggs, room temperature
1/2 cup honey
1/4 cup granulated sugar
1/2 tsp. orange zest
2 TBSP buttermilk
1/4 cup honey'd fig preserves (click for recipe, or use store-bought fig jam)
1/2 cup good quality extra-virgin olive oil

*Figs are a precious summer treat, but this cake could easily be made with other seasonal fruits. Try slices of apricots, plums, nectarines, or citrus in place of the figs, and substitute an appropriate jam or preserve to match. Swap the ginger and cardamom for cinnamon, nutmeg, or other spices to make this cake your own!

Method
Preheat oven to 350f, and lightly oil a 9inch cake pan. Lay thinly sliced figs evenly over the bottom of the pan, overlapping slightly. Set aside.

Sift flours, salt, baking soda, baking powder, and ginger into a large bowl. Open the cardamom pods, and grind the seeds in a spice grinder, mortar and pestle, or in a bowl with the back of a spoon - they don't have to be fine, just broken up. Add them to the dry ingredients, and stir to combine. Set aside.

In another bowl, beat the eggs, honey, sugar, and zest until fluffy and pale. Add the buttermilk and jam, and beat to combine. While mixing, drizzle in the olive oil - the mixture will be quite thin, but don't worry.

Fold dry ingredients into the wet, until barely moistened. Pour into prepared pan, over the top of the figs. Bake for about 30-35 minutes, or until a toothpic comes out just barely clean, being careful not to over-bake. Transfer the pan to a wire rack to cool for at least 30-40 minutes.

Place a plate or serving platter over the top of the pan, and invert the cake onto the plate, flipping it fig-side up. Serve drizzled with honey, or with a scoop of honey'd fig and goat cheese ice cream.


Enjoy!

Honey'd Fig & Goat Cheese Ice Cream

(Honey'd Fig and Goat Cheese Ice Cream - recipe in post)

Honey and I, we go way back. One of my favorite treats as a child was a warm mug of milk and honey, usually enjoyed just before bed time. Who am I kidding, it's still one of my favorite things! For a sip of nostalgia, I need look no further than a glass of milk and honey. Those very same flavors shine bright and clear in this dessert - sweet honey combined with melt-in-your-mouth ice cream... on a hot day, it doesn't get much better than this.

If you're skeptical about goat cheese, fear not. The flavors here are incredibly light. I love the mild tanginess that goat cheese can lend to a dessert, but often times I find it overpowering - I was careful to keep it mild, just enough to add a dimension to the taste of this ice cream. If you aren't used to using goat cheese, or even if you aren't a fan, I strongly recommend trying this. It's subtle, and it's sublime.

In combination with figs, goat cheese finds its niche. This was my first recipe in using my honey'd fig preserves, and the combination of flavors is a delight - better than I even expected. If you don't want to make your own preserves, store-bought fig jam would work well in its place.


Honey'd Fig & Goat Cheese Ice Cream

2 cups (500ml) heavy cream
1 cup (250ml) whole milk
1/2 cup (170g) honey, plus more for drizzling
3 oz. soft goat cheese*
1/2 cup honey'd fig preserves (click for recipe, or use store-bought fig jam)

*The flavor from the cheese is very mild - perfect for my taste - if you prefer it a little stronger, feel free to add another 1 oz.

Method
In a sauce pan over medium heat, combine the cream, milk, and honey. Heat until steaming, but not boiling, stirring occasionally.
Remove from heat, and add the goat cheese, stirring and pressing any lumps against the side of the pan until well incorporated. Chill in the fridge for a few hours until completely cold, or overnight.
Churn in your ice cream maker according to manufacturer's directions. In the last 30 seconds of churning, add the fig preserves. Alternatively, stir the preserves into the finished ice cream by hand for a more swirled consistency.
Transfer to a chill safe container and store in the freezer until firm.
Serve as is, or with a drizzle of honey.

Perfect on its own, or try it in combination with my Orange & Cardamom Spiced Honey'd Fig Olive Oil Tea Cake (click for recipe).

Honey'd Fig Preserves - capturing summer

(Honey'd Fig Preserves - recipe in post)

Figs are such a delicate thing. They're soft and tender, and because of their fragile nature it's nearly impossible to ship them without damage. Fresh and plump, they hit the shelves for only about a month before vanishing. While they're here, they're mild, sweet, and floral... delicate in flavor, as well as form. It was my goal this summer to capture those flavors, preserve them, and make them shine.

Enter, Honey. Sweet and floral also, they make the perfect couple.

On their own, figs are almost too mellow to fully appreciate. Their flavor is sweet, but fleeting... and while one of the best ways to enjoy them is fresh, with honey or cheese on the side, I find that with just a touch of heat they come alive with a whole new dimension. The supple fruit seemingly melts into a rich, sweet spread. Properly canned and sealed, a jar can last as much as six months or more, staving off the winter blues until next year.


Besides spreading on toast, this jam has plenty of sweet uses. Check out this Honey'd Fig & Goat Cheese Ice Cream, or my Orange & Cardamom Spiced Honey'd Fig Tea Cake for inspiration!

Honey'd Fig Preserves
Makes ~2 cups

1 lb. black mission figs (I'm sure Turkish or other varietiess would work as well)
1 TBSP fresh lemon juice
3 TBSP honey
1/4 cup granulated sugar

Method
Gently wash and stem the figs. Cut them in half, or quarters, and add them to a small sauce pan. Add the remaining ingredients, and stir to combine. Let the figs macerate for 10-15 minutes before continuing.
Set the figs over low to medium heat, and let cook for 7-10 minutes, stirring occasionally, until the fruit has begun to break down. Using a potato masher, or the back o a spoon, smash the figs to desired consistency.
Reduce the heat to low, and continue to cook for another 7-10 minutes, or until the jam has thickened to your liking. To test whether the jam is gelling, keep a spoon in the freezer. Take a small scoop of jam, and let it cool on the spoon. If it's still too runny, simmer a little longer and test again.
Spoon preserves into freshly sterilized jars, and seal tightly. Process in a canner, or a water bath, and set aside to cool. Properly sealed jars should be stored in a cool dark place for up to several months, and open jars in the fridge for up to a few weeks.

A friend of mine once said, 'I can hardly even look at honey without getting some on my elbow!' After this photoshoot, I can attest - honey has a way of getting places it was never intended. I'm still wiping it off my camera equipment...

Browned-Butter Pecan Ice Cream

(Browned-Butter Pecan Ice Cream - recipe in post)

It's National Ice Cream Month! Not everyone has an entire month dedicated to one of their favorite things, but here I am, eatin' ice cream and feelin' fat and sassy.

Butter pecan is such a classic flavor. Sweet, nutty, and just a little salty... and far too easy to make.
Using the base of my favorite vanilla ice cream, pecans are toasted with butter, and a pinch of salt. As they bake, the butter bubbles and browns, creating a rich depth of flavor that makes this ice cream just a little extra special. The pecans are added in the last few minutes of churning, and viola - from vanilla to butter pecan just like that!

As I mentioned before, with a good vanilla ice cream recipe a person can do just about anything.

Browned-Butter Pecan Ice Cream
(Adapted from my Very Vanilla Ice Cream)

1 cup (250ml) whole milk
2 cups (500ml) heavy cream (or double cream)
pinch of salt
5-6 large egg yolks
3/4 cup (150g) granulated sugar (or substitute in part, or all, with light brown sugar)
1 1/2 tsp. pure vanilla extract

1 cup pecan halves, whole or roughly chopped
3 TBSP unsalted butter, melted
1/4 tsp. sea salt

Method
In a sauce pan, combine the milk and cream. Add a small pinch of salt, and place over medium heat. Stir occasionally until hot, but not boiling.

Meanwhile, whisk together the egg yolks and sugar until pale and smooth.

Very slowly and gradually, pour (or ladle) the warm milk into the egg yolks, whisking constantly. Be sure to temper the yolks slowly, and keep them in constant motion to prevent them from scrambling. Once about half of the cream is added, you can begin to pour in a slow steady stream, continuing to whisk all the while.

Return the cream and egg mixture to the sauce pan, and place over low to medium heat. Cook, stirring constantly with a wooden spoon or rubber spatula, until the custard thickens to coat the back of your utensil (usually when it reaches around 175-180 degrees F.). Do not let the mixture boil!
While stirring, be sure to continuously scrape the bottom of the pot to keep the yolks from becoming lumpy.

Strain the custard into a bowl (glass, metal, or ceramic are best) set over a larger bowl full of ice. Straining the custard acts as a safeguard against any lumps or bits of untempered egg.

Stir the custard over the ice bath until cool, and add the vanilla extract. Cover, and refrigerate until completely chilled, or overnight.

When the custard is almost done chilling, prepare the pecans:

Preheat oven to 350f.

Toss pecans with melted butter and salt, and spread evenly on a foil lined baking sheet. Bake for 8-10 minutes, stirring once durring cooking. Remove from the oven and allow to cool completely.

Churn the custard in your ice cream maker according to manufacturer's instructions. In the last 2-3 minutes of churning, add the (completely cooled) pecans and all of the buttery drippings in the pan.

Serve immediately for a soft-serve consistency, or pour into a lidded, chill-proof container and freeze until firm.


Enjoy!

Very Vanilla Ice Cream - and I Spill The (Vanilla) Beans

(Very Vanilla Ice Cream - because 'plain' is not a flavor - recipe in post)

It's no secret that I'm a fiend for this cold, creamy dessert. I used to tell people, sorry, I can't hang out. I have a date with Ben... and Jerry.

Ice cream, to me, is like fuel to a vehicle - I take it by the gallon. On more than one occasion I've eaten myself into a chill so bad I needed a mountain of blankets to keep me warm. The Boyfriend Fiancé can attest.

Yes, you heard me right.

When The Boyfriend Fiancé and I first met, it was over a mutual love of ice cream. I proclaimed how much I adored the cold confection, and he said "You know, I make pretty good ice cream."

*Swoon* He had me at "Ice cream"!

I couldn't contain myself, and burst out with an emphatic "Oh my gosh - will you marry me?"

The rest is history. Okay, that's not entirely true... but his ice cream was good, and for the next seven months we jokingly referred to each other as 'ice cream' husband and wife.

That was July of 2010, in the swelter of summer, in our first year of friendship. Now, two years later, we're taking the 'ice cream' off the 'husband and wife'. But don't worry, we aren't getting rid of it all-together...

Mmm, tasty nuptials!

Of all the flavors of all the ice creams of all the world, I cannot even begin to tell you my favorites. Since this will be my first ice cream recipe here on the blog, I thought I should start with the basics. Armed with a good vanilla crème anglaise, a person can do just about anything.

Somehow, vanilla has become synonymous with 'plain', 'ordinary', and 'bland'... don't be mistaken, here - vanilla is no shy flavor! This is some of the boldest, richest vanilla ice cream you will ever make. Don't underestimate the power of the vanilla bean.

The finished flavor of your ice cream will vary depending on the type of bean you choose - from the light and floral Tahitian vanilla, to the bold Bourbon, the rich and moody Mexican, or the Ugandan, Indonesian, or Tonga beans... each possesses its own personality, and the difference is definitely noticeable.

The Fiancé's favorite is Tahitian, so that was the extract I chose here. The bean itself is Bourbon - a bolder, deeper vanilla, to bring a little richness to the party. Use what you like, or the best that's available to you. Be sure to use real, pure vanilla extract here, as the alcohol helps to bring out the flavors. This is no place to use the cheap stuff.

(Note that it is illegal to buy/sell unpasteurized dairy. If you don't know any farmers, I highly recommend using the best local, low-heat pasteurized milk and cream you can find)

More than just the vanilla, the secret to this ice cream lies in the quality of each ingredient. In the cleanest and mostly simple things, this is most important; it is the local, farm-raised eggs that give this ice cream its lightly golden hue, and the fresh, unprocessed dairy that lends incomparable flavor and lingering creaminess.

Of course, all this nit-picking isn't necessary to make a good ice cream, but using the freshest ingredients available to you will result in the best flavor. Remember, you can buy good ice cream in the store, so if you're making it yourself why not make it great?

Did I mention that July is National Ice Cream Month? How fitting!

Very Vanilla Ice Cream
(Adapted from the lord of ice cream himself, David Lebovitz, and also from The Fiancé)

1 cup (250ml) whole milk*
2 cups (500ml) heavy cream (or double cream)*
1 vanilla bean
pinch of salt
5-6 large egg yolks
3/4 cup (150g) granulated sugar (or vanilla sugar**)
1 1/2 tsp. pure vanilla extract

Recipe notes
*For a slightly lighter ice cream, you can change these amounts to 1.5 cups milk to 1.5 cups cream, or replace the cream with half-and-half. Note that this will affect the flavor and consistency of the finished product.
**Used vanilla bean pods can be washed, dried, and added to a bin of granulated sugar. Keep refilling with more sugar and fresh bean bods for an on-going supply of vanilla sugar.

Method
In a sauce pan, combine the milk and cream. Scrape the seeds from the vanilla bean, and add the seeds and pod to the pot. Add a small pinch of salt, and place over medium heat. Stir occasionally until hot - you want the milk to be steaming, but not boiling. Cover, remove from heat, and allow to steep for at least 30 minutes to 1 hour.

When the cream mixture has finished steeping, whisk together the egg yolks and sugar until pale and smooth.

Rewarm the cream mixture over medium heat (to about 125-135 degrees F.). Very slowly and gradually, pour (or ladle) the milk into the egg yolks, whisking constantly. Be sure to temper the yolks slowly, and keep them in constant motion to prevent them from scrambling. Once about half of the cream is added, you can begin to pour in a slow steady stream, continuing to whisk all the while.

Return the cream and egg mixture to the sauce pan, and place over low to medium heat. Cook, stirring constantly with a wooden spoon or rubber spatula, until the custard thickens to coat the back of your utensil (usually when it reaches around 175-180 degrees F.). Do not let the mixture boil!
While stirring, be sure to continuously scrape the bottom of the pot to keep the yolks from becoming lumpy.

Strain the custard into a bowl (glass, metal, or ceramic are best) set over a larger bowl full of ice. Straining the custard acts as a safeguard against any lumps or bits of untempered egg. Put the vanilla bean back into the custard after straining.

Stir the custard over the ice bath until cool, and add the vanilla extract. Cover, and refrigerate until completely chilled, or overnight.

Remove the vanilla bean pod (and rinse, dry, and add it to a bin of sugar if you like) and freeze the crème anglaise in your ice cream maker according to the manufacturer's instructions.

Serve immediately for a soft-serve consistency, or pour into a lidded, chill-proof container and freeze until firm.

Simple vanilla ice cream is the perfect start to many other flavors - in the last minutes of churning, there is no end to the things that could be added. Stay tuned for more ice cream recipes!


What's your favorite flavor? Tell me in the comments below!

Watermelon Salad - Red, White, and Blue... and Green!

(Watermelon Salad - recipe in post)

Ah, Independence Day. Gunpowder in the air, children burning themselves with sparklers, and the wafting scent of neighbors firing up their grills... even though it's so hot they could cook the burgers on the pavement. There's nothing quite like it!

A couple years ago, a friend brought a salad very similar to this to a party. It consisted of watermelon, cucumber, and onions, dressed in a light vinaigrette. I was dumbfounded that anyone would put watermelon and onions into the same bowl together, but was curious enough to try it... and I could not stop eating it. Of the entire potluck, it was the only thing I kept coming back to again and again.

Remembering that dish, I asked my friends and family if they had the recipe. Before I knew it, a search party was out, trying to find where it was written. The longer I waited the more apparent it became that I wasn't going to get the original, so I decided to take what I remembered and put my own spin on it.

While I loved that salad exactly how it was, I opted to swap the onions for Jicama, and the vinaigrette for fresh herbs and a squeeze of lime. The blueberries came as an afterthought, for the red-white-and-blue theme, but I have to say they were one of the best parts of this salad.

Crisp, cool, refreshing - perfect to bring to potlucks, barbeques, or just to sit in your underwear and munch on to stay cool. Not that I'm sitting in my underwear eating watermelon... I'm more sophisticated than that.

Watermelon Salad

2 lbs. fresh watermelon, cut into cubes (1/2 - 1 inch)

1 cup jicama, cut into cubes (1/4 - 1/2 inch)

1 large cucumber, optionally peeled, cut into cubes (1/4 - 1/2 inch)

1 pint blueberries

1 handful fresh basil, chopped (maybe 1/4 cup)

1 small handful fresh mint, chopped (maybe 1/8th cup)

1/2 lime, juiced

Method

Combine all ingredients in a bowl. Cover, and refrigerate for 1-2 hours or until well chilled.

Enjoy!

Declaring War on Clutter

What's this? Drop cloths, ladders, and drywall dust on every surface of my house? Wait, where am I in all this...



Ah - there I am!

I've traded my spatula for a paint brush, and I'm on a mission!

I've been seeing a lot of red-white-and-blue desserts lately. Berry tarts made to look like the flag, apple pies, try-color cakes, and other patriotic what-not. Sadly, I will not be contributing to the festivities. No big parties, no family barbeques, no great celebrations. Instead, I'll  be focusing on my own independence. My independence from clutter, that is.


Living conditions have been a little sub-par, of late... besides plain-old messy, the paint is scuffed, the drywall is cracked, and for the past decade the already-very-old-carpet-which-has spent-most-of-its-life-with-pets has been treated as an all-needed drop cloth to life, under the assumption that it will get torn out and replaced any day now. Well, that day is, finally, now. With new floors on their way, I'm sanding, spackling, painting, and fixing all the nicks, dings, and boo-boos this house has accumulated over the past twenty years. While I'm at it I'm cleaning, reorganizing, and refurbishing as much as I can. I'd love to show you some more photos, but for now I'll leave the chaos up to your imagination.

This means war!

Besides this little undertaking, it's officially-too-hot-to-cook degrees outside, and the forecast doesn't look like it'll be changing any time soon. Fear not, as I will be sharing new recipes soon enough - but for now, I'll leave you all with this.

The other day, while playing a round of officially-too-hot-to-be-playing-disc-golf disc golf, The Boyfriend began asking me random interview questions. Here is some of the Q and A:

The Boyfriend: What is the biggest thing you've learned in cooking in the past year?
Me: That's a really tricky question. I've learned a lot of things - about cooking, about baking, about all kinds of stuff - but I think more than any one 'big' thing, I've learned a lot of very little things that make a big difference. I guess if you were to ask me what I would say to someone looking for cooking tips, I'd say the biggest piece of advice I could offer would be to use the best, freshest ingredients possible. That will always make a tremendous difference in your finished product, no matter what your skill level.

The Boyfriend: So you're saying people need to know something about shopping, to buy better ingredients?
Me: Not necessarily. For instance, if you're looking for fresh meat or seafood, you can always ask the person working the counter. Ask them what's fresh, what's of the best quality - or, if you have a specific use in mind, tell them what you're planning and ask what the best cut might be. They aren't just there to hand you your food. When it comes to produce, if you're buying something you aren't familiar with you can always look online for how to tell when it's at its peak. And when in doubt, buying local or organic will help to guarantee a fresher, more seasonal product.

The Boyfriend: What are your cooking goals, or plans, for the next year?
Me: I suppose I'm interested in honing my baking skills. While I enjoy cooking, I really want to better understand how cake and pastry works, and get a better feel for creating my own desserts.

The Boyfriend: Is there a specific thing you want to try, but haven't yet?
Me: I think Beignets are right at the top of the list, as soon as the weather cools down enough to fry.
Note to the readers - The Boyfriend loves beignets!

The Boyfriend: Well, I'm certainly glad we had this little interview!




If you're interested in a more official interview with yours truly, check out my recent feature at The Back Burner: Featured Foodie Interview


Meanwhile, I'll be taking a quick break from all the renovating to kick back, eat some water melon, and re-read the good ol' Declaration of Independence. What better way to celebrate?

Happy Fourth!