This is how we wash our greens Who walks who? Trader Joe’s tissues crack me up! Three generations of Salt Water sandals Father’s Day feast of Dungeness crab A pretty picture These turned into a delicious pizza Last little league gameFather’s Day gift + lessons. I told him he has until Christmas to learn the guitar solo in ‘Stairway to Heaven”
I hesitated sharing this recipe because the preparation is a bit fussy. Many prep and cooking techniques are utilized here: chopping, peeling, blanching, sautéing, marinating…you get the idea. Continue reading
In the houses where teenage boys reside, fart jokes are funny
a sith lord lives among us, apparently
morning coffee with the new Kinfolk magazine Got these vintage-y blue Ball jars at Target. A new drink recipe may be in the works! from the B’more farmers market
duck pizza and Resurrection ale on the rooftop at Cacao Lane
When the weather warms up, I’m on the lookout for things I can make for road trips or picnics that travel well and aren’t melty (sorry, chocolate!). These fit the bill.
The earlier batches I made were a bit wet, so be sure not to soak the mango too long. You just want it just a little pliable so that it will incorporate with the nuts and coconut.
coconut mango bites (adapted from My New Roots)
makes approximately 20 pieces
2/3 cup cashews (if buying raw, soak in water for four hours. Drain, rinse, and let nuts dry)
1 cup unsweetened dry mango (read the label to be sure it’s unsweetened. I purchased mine from MOM’S)
1/2 cup unsweetened coconut, plus more for rolling
1-2 tsp creamed honey (or agave, brown rice syrup, or sweetener of choice)
1/2 tsp vanilla extract
zest of 1/2 lime
pinch of cinnamon
pinch of salt
Place all ingredients except in a food processor and pulse to form a sticky dough. Spook out dough approximately 1/2 tsp at a time and roll between palms to form a ball. Roll in coconut. Set in refrigerator to firm up.
Checking this one off the list: I tried a Boh-tini- National Bohemian beer with an Old Bay rimmed glass. So Baltimore!
My darling granddaughter The outside space is shaping up My son’s piano recital pieceadventures in kimchi
This stunning photo of Breaux vineyards. I didn’t realize at the time how well it turned out! Breakfast from the Blacksauce Kitchen food truck: Brisket, free range egg, arugula on homemade biscuitbeauty at the Baltimore Farmer’s Market Bazaar
Cute cake pops for a baby showerMy father passed away in 1999. This was his favorite chair. Now it’s in my brother’s baby’s nursery. Way cool.
prepping for the morning juice
PB & P treats for the piano recital. May have to put these on the blog.
Before the recital. If you have 4 minutes and want to watch a video, it’s here.
I’m having a blog-aversary!
After two years of blogging (wow, I can’t believe it’s been that long!), I’m updating the site. Thanks for taking this journey with me and I hope you’ll be back to see the fresh look (pun intentional!).
You may be wondering why I’m making soup when it’s almost June. I’ll spare you the iPhone weather screen shot and just tell you that it was 45 degrees here last weekend!
Friends posted photos on Facebook of fires in their fireplaces.
I had to turn the furnace back on.
I made soup.
45 degrees in May is definitely not cool. Good thing I had some zucchini from the farm and this recipe to keep us warm.
I know it’s a splurge, but try the truffle oil. It’s got such a wonderfully intense, earthy flavor and a little goes a long way. If you don’t want the expense, finish with a drizzle of extra virgin olive oil.
To make this vegetarian, go with vegetable stock. To make it vegan, skip the cream.
2 Tbsp olive oil
4 medium zucchini, chopped
one medium yellow sweet onion (such as visalia), chopped
2 cups chicken or vegetable stock
2 Tbsp fresh tarragon leaves, chopped
2 garlic cloves, minced
1/4 cup white wine
1/4 cup heavy cream
1/3 cup slivered almonds or chopped walnuts, lightly toasted
white truffle oil for garnish
Heat olive oil in a large stock pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté another minute. Add zucchini and tarragon leaves and cooked another 2-3 minutes, stirring often. Add the white wine to deglaze the pan. Add stock and bring to a simmer. Continue to simmer on low heat until zucchini is cooked through and soft, about 15-20 minutes.
Carefully transfer soup to a blender and puree until smooth. You could use an immersion blender instead, if you have a heavy duty one (unfortunately, mine died while making this recipe). Transfer back to pot and stir in cream, if using. Add salt and pepper to taste.
Serve in bowls. Drizzle with truffle (or olive) oil. Top with nuts.
anniversary dinner with the family at this place Oh, Breaux! Angry clouds The peonies are blooming, but they’re so fleeting. Interesting sun flare Bought this bluetooth speakerwarm enough to shed the shoes!
The blues of skieshappy hour drafts at the Ellicott Mills Brewing Company (I’m not inserting a hyperlink because their web site sucks)