when words fail, s’mores work wonders


Do you ever feel like your days begin one way and end another?? Maybe like this –

  

I have worked like a crazy person around here to bring you all fabulous new things. I believe I have succeeded – and there are more on the horizon. A week from now we will have a new address to meet at (www.feedingbliss.com). It is a waiting game now while all of my data here gets moved there. I don’t know what is worse – moving years of blogging or changing your name with the banks… at this moment I think it’s dead even.

I’ve mentioned my shop before, but now there is a special tab on this webpage for you to browse through my goods, or you could just click here. You will find muffins, cookies, granola, and gift kits, and some beautiful eco-friendly tote bags.

Do you ever feel like a certain treat could say everything you can’t? Or maybe it just reaffirms something, a bond between two people? During this time of year it seems to be s’mores. Eaten over an open flame (or a sink if your stove is freshly cleaned). We needed that yesterday, that wordless conversation. We had used all our words. S’mores make you feel young and carefree and decadent. S’mores, to me, are an inside joke, something very special.

In our house, s’mores require a warm marshmallow (slightly crispy at the edges), melted chocolate and low-fat graham crackers. First, we load up the skewers with fluffy white clouds.   Next, we place the chocolate on the cracker and microwave (if possible) for 20-30 seconds. We really like the chocolate to be melty while the marshmallow is crisp-gooey. The rest is easy assembly. Load that cracker sandwich with the marshmallow and squish. 

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Another Birthday Dinner


What recipes did you grow up with? Maybe it’s restaurant dishes or a certain treat that stands out. There are several for me and often those foods are associated with a specific time of year or a person. For example, apple cake or muffins are a must have in January – or any time I need something special for my dad. As Carver tells it he and his sister were virtually raised on recipes from this book. My mother-in-law sent it to us one year and I have gradually added recipes from it to our repertoire. I must admit I was fairly hesitant about the tuna recipe below – Carver has asked for it for months and I have shied away. The original recipe calls for canned tuna which is an absolute NO in my book, and I was unsure of the cream and tuna. It just seemed unappealing to me. Carver finally convinced me to make it for his mom’s birthday this year and it was perfect. It says, “You’re special,” but it isn’t showy or over-the-top. Another quirk about Carver and I is we have a different definition of Strawberry Shortcake. I am of the classic school while Carver associates the dish with angel food cake in place of the shortcake. For this dinner I decided we should stick with what Carver remembered and it turned out very well.

Ahi Tuna with Creamy Pasta

  • 2/3 pound ahi tuna steak
  • 5 ounces whole wheat pasta
  • 1/2 cup heavy cream, room temperature
  • 1 lemon – zested and juiced
  • 1 garlic clove, minced
  • 2 tablespoons parsley, chopped
  • 1 tablespoon capers
  1. Cook pasta according to package instructions. Before straining reserve 1/4 cup cooking liquid.
  2. Season tuna steak with salt and pepper. Preheat grill pan over high heat. Sear tuna for 2-3 minutes on each side. Remove to a plate to rest.
  3. In a food processor, combine heavy cream, lemon and garlic. Pulse until cream thickens – it will look like sour cream and takes less than 2 minutes so be ready! Fold in capers and parsley.
  4. Add sauce to pasta and mix so pasta is coated with sauce. The cream sauce should be fairly liquid and easily incorporate with the pasta, if it doesn’t gradually add a bit of the reserved pasta water to the mix and stir until you get the desired consistency.
  5. Slice tuna and serve on top of pasta.

Carver’s Strawberry ‘Shortcake’

  • 1 1/2 cup sliced strawberries
  • 4 tablespoons granulated sugar
  • 1 cup heavy whipping cream
  • 2 slices angel food cake, cubed
  1. Add half the sugar to strawberries, stir and set aside for at least 30 minutes. *macerate those strawberries*
  2. Before serving whip cream on high with a mixer until soft peaks form.
  3. Once you have soft peaks, add the remaining 2 tablespoons of sugar and beat again on high until stiff peaks form.
  4. Assemble the dessert: a spoonful of berries and sauce, a dollop of whipped cream, a handful of cake cubes, a spoonful of berries and sauce, and a dollop of whipped cream

not always as planned


Saturday I had this great idea to make these mini pizzas. It didn’t work the way I wanted and was totally discouraged. I’m going to share what I did anyways, just to show you dinner doesn’t always have to follow your plan for it to be balanced and delicious.

Here’s where I went wrong: I didn’t look up the recipe. Because I didn’t look it up, my measurements were off. I used 2 pounds of dough, with the intention of freezing at least half of my yield for the week after the wedding. I knew I wouldn’t be up for cooking the first couple days we were home – actually I probably won’t be up for grocery shopping, the cooking is easy. I have the hardest time with pizza dough. I canNOT get it to stretch out and form a nice thin crust. Never have been. I have found ways to make it work like par baking the crust so it doesn’t rise so much and won’t be gooey after we add toppings. So Saturday I knew the general idea of the recipe, put dough in muffin pans, top with goodies and bake. But my normal issue arose and I couldn’t get them flat. So I decided to just cut up the dough in 14 standard muffins and 10 mini muffins. I poked them with a fork so they wouldn’t puff too much and baked them for 10 minutes at 350. Meanwhile I chopped up some turkey meatballs. When the muffins were nearly finished (still a little doughy in the middle) I put them on a rack to cool.

Then a few hours later when it was time for dinner I preheat the oven to 350 and sliced the pizza dough muffins in half like a hamburger. Next was the assembly line. The muffin halves were lined up on a baking sheet lined with aluminum foil. Each half got a dollop of tomato sauce, a sprinkling of meatball and then fresh grated parmesan and pecorino. They went back in the oven for 10 minutes until crispy and warmed through. We served it with a large salad. Not as intended, but still delicious.

We have the muffins left over and so when I am ready to use again I will defrost the night before then when it’s time for dinner I can get these guys ready in about 15 minutes.

Oh and we have a dog now… Unless his owner claims him before the wedding.
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a cruel April Fool’s Day


What do you do when all of your dreams come true? You sit back, appreciate it and think of what comes next. I think you do the same when your dreams don’t come true, when you are at a loss for words. You give thanks for what good things you still have and you reassess. And then, if you’re me, you bake cookies. I made muffins this morning in anticipation of the impending decision, and managed to screw up my own recipe. The muffins are hideous and a little moist but they are still a muffin thank goodness. Though I do have 24 ‘not quite’ muffins and more batter in the fridge to deal with now. The cookies however, I started yesterday before my nerves got unruly. I knew I would need something in the oven when I learned of my fate – good or bad. And something idiot proof… think scoop & bake. Easy.

My future husband  is a cynic while I am superstitious, he’s not so sure about religion and all while I’m pretty spiritual. Our difference here comes into play during situations like this.  He says try again, just keep pushing whilst I try to figure out the bigger picture and the message within it all. Who’s right? Not a clue. I can’t tell if it’s some higher power telling me that maybe I should reassess my goals or if it’s my hurt pride that doesn’t want to be rejected again. Maybe a bit of both? Only time will tell.

Here’s what I know I am: a wife (close enough), a daughter, a sister, a friend, a two-time internship/grad school reject…. ouch.

What do you make for your first meal after such a heartbreak? Scallops. With brown rice, a touch of bacon, and some green beans. You stay on plan because now isn’t the time to completely jump ship. Now is the time to zero in on priorities. Now is the time to really take care of yourself and what says taking care of yourself better than a healthy dinner with a dose of bacon with a chocolate chip cookie chaser? Not much.

Heart-Break Scallops

  • 10 ounces scallops
  • 1 cup green beans, chopped
  • 1/2 cup cherry tomatoes, quartered
  • 4 slices center-cut bacon, quartered
  • Chicken stock
  • Salt, Pepper
  • 1 cup cooked brown rice
  1. In a large skillet, cook bacon according to package instructions. Once browned remove to plate with paper towel to drain.
  2. Season scallops with salt and pepper and add to skillet. Cook until tender and opaque, about 3 minutes on each side.
  3. Meanwhile, steam green beans until crisp-tender, about 4 minutes in the microwave.
  4. Remove scallops from pan and let rest with bacon.
  5. Deglaze pan with a splash (about 3 tablespoons) of chicken stock and bring to a boil. Be sure to scrape the browned bits up and let the sauce thicken.
  6. Add scallops, green beans, bacon and tomatoes to the pan and cook 1-2 minutes ensuring all ingredients are coated by the sauce.
  7. Serve over brown rice.

Lumpy Path Cookies

  • 1 stick unsalted butter, room temperature
  • 4 ounces unsweetened applesauce
  • 1 1/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup whole-wheat flour
  • 3/4 cup bread flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chips
  • 1 cup sweetened coconut
  1. In a large bowl combine dry ingredients – salt, baking powder, flours, chocolate, oats and coconut; set aside.
  2. Cream butter, applesauce and sugars together on medium speed of electric mixer. Beat in eggs and vanilla extract until light, fluffy and well-combined.
  3. Add dry ingredients to the wet in thirds until just combined.
  4. Let the ingredients marry – allow the mix to chill in the refrigerator for at least one hour.
  5. Heat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper and spraying with non-stick spray.
  6. Bake 16-18 minutes, rotating sheet halfway through cook-time.

Lemons to spare


A few days ago our friends brought us gigantic lemons from their trees. Softball-sized lemons. So many lemons I couldn’t decide how to use them all. Tonight I managed to use three of them between dinner and dessert and we loved every bit of them.
For dinner I made chicken with capers and green beans. It was delicious and I have leftovers for one dinner maybe when Carver is out bowling. The perfect chicken cutlet, a dash of sauce and about a cup of green beans. Easy.
For dessert I decided a simple lemon cookie would be nice. I had never made lemon cookies before but I knew what I wanted. I wanted a sugar cookie that was not super buttery or sweet. I worked it by adding lemon zest, lemon juice, ricotta cheese, applesauce and whole wheat flour. Tomorrow I will share the what and the how of these little treats.
Carver urged me to bake up a few for QA. He is so thoughtful; didn’t want me to waste my time writing about them if they were no good. Nice try honey- I know you just wanted warm cookies before bed.
Anyways tomorrow we are trying out a newish lunch concept for the blog. It’s going to last the next four days. Then who knows maybe I will win him over with the ploughman’s lunch. A healthy take on it anyways.
Have a good night all. See you in the morning

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I missed yoga


For the past few weeks I have been in a fog. I have no idea what I was doing or what I already did. I just can’t seem to remember. I’m late all the time and distracted and few things are making me feel better. I tried to make it to yoga everyday this past week and failed. Partly because I made excuses and partly because work was overtaking things. Oh and we had a rental dog this week. Who wants to do ANYTHING when there is a dog at home to play with?

I was so excited this morning. I had a wedding call with my dad, I started a load of laundry. The house was relatively clean. I was going to yoga. I got my spirits up while driving thinking class would be empty as it is a holiday. I’m not sure if class was empty but the parking lot seemed empty. As I walked up to the door with my mat and bag I noticed the class was finishing the standing postures. Hmm that’s awesome. That means class started at 8AM, not 830AM like I thought. That’s what I mean. ALL week it’s been like that. By the by, it’s written in my agenda that class starts at 8…

After I drove all the way to the studio I decided I should just go home and have some breakfast. Carver was at work so I snuggled up on the couch with my bowl of cereal and consoled myself with some television.

 I am a fan of mixing cereals. It seems more exciting that way. Today I mixed 1/4 cup Post Great Grains, 1/4 cup Quaker Corn Bran Crunch, and 1/4 cup Whole Grain Total. Perfectly crunchy with 1/3 cup of milk and a big glass of water.

Since we spoke last I have had tomatoes grow in on my plant and some beautiful flowers have begun to adorn the front of the house.

     

Also we had a lot of yummy food over the past couple weeks.

                 



I was reminded of something useful this week. Yesterday I tried to implement a ‘Wedding-Free’ day; I called it Wedding-Free Wednesday. It was out of desperation and necessity – my sanity is wearing thin due to wedding-related nonsense. What I was reminded was Murphy’s Law exists and you can’t expect people to read your mind. I may (possibly) have forgotten to give my closest buds a head’s up on this wedding-free request. Murphy’s Law comes in to play because yesterday was the day everyone decided to ask about details. So I’m throwing it out there – The next six Wednesday’s will be my break from all things Wedding. I need it. Carver needs it. So thanks for understanding. I feel better already.

I’ve started two new things since we last chatted: 1. Bikram yoga, 2. Gardening. AND I had an interview with an internship site (fabulous news for those of you who may be wondering). And I also got word that my application for ASU has finally moved to the department for their review. Whew… More waiting but at least we are one step closer to having an answer.

So Bikram – have you tried it? Do you know much about it? Basically it’s the original hot yoga and there is a prescribed routine of 26 postures (read same routine every class at every studio). I had never tried it but have been researching it for at least 4 months. Reading his book, talking to current students, and reading all details for the local studios. I had to mull it over, but I finally committed. The studio I chose had this fantastic deal – 30 days of unlimited classes for $30. I have taken 3 classes so far (fourth will be this evening) and have enjoyed them all. Well the first two were awesome and uncomfortable, the third was just uncomfortable. That was something I had come across in my research but class #3 was my first chance to experience it. It was a lesson in taking care of your body and preparing properly – I didn’t drink enough water in the 24 hours prior to class and I also didn’t eat enough at the right time… Basically I got so busy at work I forgot to eat/drink so when I got home I was famished and ate everything in sight and nearly died in class. Maybe not literally died but at the time I was pretty sure I should have a will.

I should be honest about that garden too. I do have one plant, it’s a tomato plant I bought at Costco on Sunday. It’s beautiful and has some nice blossoms already. It’s still in the pot though. My plot of land isn’t quite ready for it to be planted yet. Luckily this guy should do just find in the pot for the next couple weeks. Here is his first close up.

Last night I made us a special treat of pasta with tomatoes and ricotta which was very easy and delicious.