Coconut mango bites

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.

Lately…

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!).

creamy zucchini soup with truffle oil

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.

zucchini soup with truffle oil (originally from Relish by Daphne Oz)

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.

Lately…

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)

game-changing brussel sprout salad

If you’ve been reading this blog for a while, you know my disdain for brussel sprouts.  Yeah…If you ask my husband, he will tell you that I pretty well hate them.  There are many vegetables (and even some fruit varieties) I can say that I’m not fond of, but I tolerate for their nutritional value.  Brussel sprouts don’t even fall into that category.

When the weekly CSA box contains brussel sprouts, I typically drizzle them in olive oil and roast them.  My husband couldn’t be happier that he will likely consume the whole pound single-handedly, for I can’t bring myself to encourage the kids to eat what I cannot even force myself to eat.

Lately…

Mother’s Day gift:  Pear and star anise jam from Atwater’s

The melt-in-your mouth pork nachos from this truck might cause me to become a stalker!

Remnant of an interesting old doorway in Clipper Mill
Abandoned building.  Wondering what this used to be.
gathering at Union Craft Brewing
This is what the garage looks like when you get off work at 11:30 pm Twice a year:  out with the old season and in with the newweekly Friday afternoon happy hour date  Late night tapas and Lazy Susan cocktails (in honor of Preakness) at the Rumor Mill Leading in the category of “beautiful shoes that I have no business buying because I’ll never wear them”Watched this fascinating documentary.  I have three print reproductions hanging in my hallway and new visitors to the house sometimes ask “Did you take those?” One of these times I’m just going to say yes (as if!).The weekly reads

Casey’s chocolate and beet brownies

My son and his friend drifted upstairs from the family room where they had been playing video games.

“It smells so good in here.  What’re you making?”

cucumber and radish salad with ginger miso dressing

After years of lusting after the dressing served on the small salads at various Hibachi grills and sushi restaurants, I think I’ve finally got it!  The combination of cucumber and radish in this salad is crunchy, ridiculously refreshing, and packs well in a picnic.

cucumber and radish salad with ginger miso dressing

for the dressing:

1 tsp finely grated fresh ginger

1 small garlic clove, minced

2 Tbsp sweet white Miso paste

2 Tbsp rice wine vinegar

1 Tbsp soy sauce

1 Tsp toasted sesame oil

2 Tbsp water

2-3 cucumbers, sliced thin (peeled or not according to preference)

4-5 radishes, sliced thin

chopped assorted fresh herbs (optional)

In a small bowl, whisk together the ingredients for the dressing.  Serve alongside salad.  Refrigerate unused dressing.

Lately…

The weeping cherry tree in the front yard finished blooming

white pants before Memorial Day.  I’m such a maverick! (not)

don’t usually wear nail color, but loving this one lately-Pilates hottie by Essie

breakfast: egg white scramble with cremini mushrooms, toast with cremed honey, fresh squeezed orange juice

Sometime during every Washington Capitals home game (usually the third period), the “Unleash the Fury” video clip is played and whips the crowd into a frenzy!  

We got to go to game two of the playoffs, Caps vs Rangers.  Caps won in OT!

After game pizza at Fuel while waiting for the Metro crowds to die down

Saw this  in the garage while walking to my car after work.  I needed that laugh!

My B/W sunflower photo looks kinda like an eye

Ziggy’s favorite place to curl up lately-right in the middle of my thinking space

Only 10 months after buying the new car I was rear-ended by a new driver 😦

Trying to root some clippings of this Vinca for my flower boxesPreach, Bloo!
On the Metro heading to the Caps game

Tequila marinated steak

“My favorite animal is steak” – Fran Leibowitz

Sometimes a girl just needs some meat.

My very occasional encounter with meat is usually of the burger variety (and even then, I’m quite satisfied with the leaner bison burger).  But now that grilling season is upon us, sometimes a girl also wants a steak.