Women's Work

I was reading a blog this morning that contained a post about all of the writer's previous jobs. This got my mind stirring.

I have never in my life been on a straight path to long-term career goals. I know that sounds purely lazy and uninspiring, but it is me. Take it or leave it. I have always chosen a path of happiness. I have had to move many times in my life, and each time I have to start over.

A clean slate.

My mom believes this is exciting and cause for opportunity. I have not always agreed with her, but she is right. As much as it can be frustrating and lonely, starting over just opens new doors.

I am getting ahead of myself.

The reality is, I just like taking work that fulfills me in one way or another.

For example:

Job #1 Baskin Robbins

15 years old. LOVED ice cream. Loved this job.

Although between puberty and loads of tastes, my ass grew big time. Not good.

Job #2 Cashier at the local LaGrange grocer, DeVries.

Lasted 3 days. I kept charging people $2,000 for their milk and eggs. The cash register and I did not get along.

Job #3 Subway Sandwich Artist.

17 yrs old. I loved this job. Not so much the work, but the people I met. Don't ask me why, but it was a hangout for some people at night. I almost lost the tip of my pinkie opening a 5 lb can of tuna. Tough work.

Job #4 Painting Houses.

A free tan while you worked. The radio on all day. I was the only girl, which was fun. I avoided the tall ladders after falling off a 3 footer into a bunch of prickly bushes.

Job #5 Painting Fire Hydrants.

Seriously, I did this. I spent an entire summer painting every fire hydrant in the Village of LaGrange. Someone would drop me off and I would pull a cart full of my supplies from hydrant to hydrant. I would get picked up for lunch and eat with 15 village workers who cracked me up. Then they would drop me off again until the end of the work day. I was by myself all day, but it was not a bad gig. It was kind of like meditation.

Job #6 Activities Director For Formerly Homeless Mentally Ill Adults

I got this gig as a volunteer through the Jesuit Volunteer Corps in Philadelphia. This job made me grow in ways I never thought I could. I laughed, I cried, it was better than Cats. That was just the first day. I fell in love with the residents there. I think about them often. This job is an entire blog entry in itself!

Job # 7 Peace and Justice Programs Intern at Xavier University

Loved the work I was doing. Loved who I worked for. Loved who I worked with. It never, ever felt like a job. I could have stayed there forever if it was normal to be an intern forever.

Job# 8 Activities Director at Day Program for Mentally Ill adults

This job did not come without it's challenges, but I enjoyed my team and knew I was doing good work.

Job #9 Activities Director for Veterans with Alzheimer's and Parkinson's

I LOVE THE ELDERLY! There. I said it. This job was so fascinating and fun. The people I worked with were the sweetest most interesting people I have ever met. The WWII generation is fading and there are so many stories to be heard. When we had move from NJ, I had to say goodbye for good. I knew that most of them were not living long enough for me to come back and visit. There were a lot of tears that day.

Job #10 Temp at a school furniture company

It was my first temp job. We were newly married and just moved back to Cincinnati. I couldn't find work for the life of me, so I went to temping. I scored the jackpot on this one. At that time, the company was small and just starting out. There was an awesome energy with each and every sale. The people I worked for were awesome as well. I loved it so much that it led to...

Job #11 Inside Sales Representative for online school furniture company

I sold school furniture over the phone and it rocked. I had never seen myself as someone who would love sales, but here it was. I was good at it too, which just motivated me more. I also think being part of a company during it's small beginnings really had me emotionally invested. Plus, I really liked working for my boss and with my co-workers. This one was pretty awesome. Then we had to again. Just when I thought I had to say goodbye, they offered me...

Job #12 Outside Sales Representative for online school furniture company

The company created this job for me. For ME! All I wanted to do is achieve at this and make everyone proud. Well, let's just say that I quickly learned that inside sales and outside sales are very, very different. I was was too much of a coward to walk up to a school and do a cold call. I tried, and tried, but I just did not have it in me. I then had to say goodbye.

That's when I took the opportunity to go to culinary school. But as you know, instead of becoming a chef, life had a different path for me...

Job #13 Mother

Need I say more?

Job #14 Jazzercise Instructor

I wrote about this one already, but let me tell you that it is great having a paying job again. Not because of the money, but because of the joy it is bringing in my life. It is nice to have goals, to have community, to have commitment. I have these things being a mom, but there are no tantrums in this job, which is nice.

To top it all off, there were loads of babysitting jobs as well during those years.
Jack of All Trades.

I have been pretty lucky though, I have to say. My jobs have been great.

What were some of your craziest or favorite jobs?

Magic Number 5

BASIC BREAD DOUGH
Our friends Mike and Kristi were in town recently, when Mike was telling me a story about his brother's visit home.

His brother had apparently gone through his mom's kitchen cabinet's and trashed anything with more than 5 ingredients.

Holy Cow.

His brother has a wonderful food blog, The Passion Fruits, where he talks about this experience.

But I have to say though, I think with all of the condiments, sauces, and Quinn's Mac and Cheese I have, this guy would have a hay day in my home. But really, he is on to something.

The great husband and I were just wondering why the dressing I buy has 1 million ingredients listed on it. Why ingest something we cannot even pronounce when I can make a fabulous vinaigrette with just olive oil, Dijon mustard, and balsamic vinegar?

Why?
Well, time is sometimes an issue. But really, if I take the time to cup up veggies for a salad (my very least favorite task to do in the kitchen,) then I can take 2 minutes to whip up a vinaigrette.

It is actually pretty darn satisfying to know that every ingredient of your meal is recognizable.
What is most satisfying is sitting down to a meal with a steaming hot loaf of bread on the table that I made with my own two hands. 4 ingredients. That's it. Water. Flour. Yeast. Salt.

Warning: I am going to brag here in a second.

HAVE YOU SEEN HOW BEAUTIFUL THIS BREAD IS? DID YOU LOOK AT THE PICTURE?

Let me tell you, it is SUPER easy.
I know I covered the No-Knead Bread before. That too is easy, but takes the course of a 24 hours from start to finish. I wanted bread, and I wanted it today.

I got this recipe from Michael Ruhlman's new book RATIO. A fabulous little book that simplifies cooking and baking down to a ratio.

This bread: 5 parts flour: 3 parts water (plus yeast and salt)

Here is his actual recipe for

BASIC BREAD DOUGH

adapted from Michael Ruhlman's Ratio

20 oz bread flour (about 4 c)

12 oz water

2 tsp salt

1 tsp active or instant yeast



If you have a mixer with a dough attachment, this recipe moves a lot quicker with less hands-on kneading. If not, warm up your muscles and get ready to knead.

Place flour into mixer.Add water. Add salt. Add yeast, sprinkling it over the water so it can dissolve.

Place dough hook on mixer and turn on medium speed, pushing down dough stuck to the sides so it can all come together.

Continue to mix until dough is smooth, about 10 minutes. If you do not have a mixer, lightly flour a surface and start kneading.

Remove dough and dough hook. Spray cooking spray into bowl and place dough back in the bowl. Place a sheet of plastic wrap directly on the dough. In a warm place, let rise until double in size.

Preheat oven to 450F. Place a cast iron pot into the oven. If you do not have one, place a cookie sheet on the bottom rack.

Turn dough out on a flour surface and knead for a couple of minutes to let out gas and air. Form a smooth ball with the dough. Place a dish towel over dough and let it rest for 10-15 minutes. Remove dish towel and slice an large, shallow X in the dough with a sharp knife, so dough can expand when it bakes.

Using a cast iron pot: remove from oven and drizzle 1 Tb olive oil onto the bottom to prevent sticking. Carefully place dough into the pot and place a lid on top. Bake for 30 minutes with lid on, then remove lid, baking an additional 15-25 minutes.

Using a cookie sheet: Place dough on a separate cookie sheet, leaving the one in the oven. Open oven door and place cookie sheet on middle rack. Throw 1 cup of water on the bottom cookie sheet and quickly close the oven door. This creates a steam that will give the bread a nice crust. Bake for 10 minutes at 450F, then reduce heat to 375F. Continue baking for 45-50 minutes.

Trick Or Treat

Lentils with Rice and Burnt Onions

Halloween is just around the corner. It has always been one of my favorite holidays. I remember my all time favorite costume was Little Orphan Annie. The old school type of costume with the plastic tarp that had a dress painted on it and a hard plastic mask with slits cut out for the eyes and mouth. As I got older, and there were four of us needing costumes, which made it harder to get the nice ones. I remember more than once having my mother putting me in curlers, slippers, a bathrobe, and holding a coffee mug. I was supposed to "Mom in the Morning."

It lost it's luster for a few years, but now that I have a child of my own I am able to experience Halloween through her eyes.

We haven't bought Quinn a costume yet. Not because I haven't wanted to, but more because she can't decide what she wants to be.

When I started asking her a month ago what she wanted to dress up as it would change from week to week.

4 weeks ago: A princess.

3 weeks ago: A witch. No, a dragon. No, a witch.

2 weeks ago: Whatever her cousin Morgan was going to be.

1 week ago: Super Jasmine. (Not just Jasmine. SUPER Jasmine.)



We are four days away and we still have not landed on a final decision. My plan? To take her out Saturday morning and buy her a costume that she likes from whatever is left. At this point, it is the only way to save a horrid tantrum on Halloween. My only fear is that only the skanky child costumes will be left.



In that case, we are throwing a sheet over her and calling her a ghost.



She'll live.



An easy, healthy, and inexpensive meal for a crisp fall evening is a lovely bowl of lentils and rice.



Lentils and Rice with Burnt Onions

serves 4

1 1/4 c brown lentils

1/3 c jasmine rice (I used brown jasmine in the photo)

2 tsp cumin

2 tsp garam masala

3 large onions, thinly sliced

2 Tb Olive Oil

Plain Greek Yogurt

salt & pepper



Place lentils in a medium pot. Pour enough water over lentils to just cover them. Bring them to a boil. Once boiling, turn heat down to simmer and cover with lid tilted. Cook for 15 minutes.

Meanwhile, heat olive oil in a pan, cast iron if you have one. Add onions and cook over medium high heat, making sure to move them around every few minutes. Once they start to really brown, turn heat down to medium low. Let onions sit and become crisp and dark, but not black.

When lentils are done, stir in rice, 1/4 of the cooked onions, cumin and garam masala. Add enough water to just cover the rice and lentils. Place lid on, slightly tilted so steam can escape. Cook on low heat for about 45 minutes, until rice and lentils are tender.

Serve topped with remaining onions and a dollop of Greek Yogurt.


NOTE: In the photo I have sauteed mushrooms. I just added those because I needed to use them up. You can do that if you wish, letting them cook with your remaining onions for topping, but the dish is just as good without them.

Happily EverAfter

ROASTED BRUSSELS SPROUTS WITH WALNUTS

Quinn turned 3 on Monday. THREE! I can't believe my little baby is now so big. It seems like just yesterday I was holding a 7 lb bundle in my arms. She was so wee and fragile.
Today, she is a big girl that is rough and tough, sweet and sassy, feminine and all girl.

She told me her perfect birthday would include Snow White. As a mother, I had to make that happen for her. Nothing like all of your 3 year old dreams coming true on your birthday.

I searched ads for characters for hire. I could find characters, but not the kind that are appropriate for a child. I thought of asking a friend, but I really didn't have any friends that could pull it off without Quinn recognizing them. I was running out of options. I was starting to feel like a failure.

Then it happened. I was at a wine night with some friends, where there were a couple new people there that I have never met before. I looked at one of the new girls, Sarah, and said, "Has anyone told you that you look a little bit like the singer Lisa Loebe?"

"No," she replied. "But I did have a girl come up to me one time and ask me if I was Snow White."

My heart started racing. "Really? Have you ever dressed up like her before?" I asked.

"I actually have a Snow White costume I made for Halloween once."

The skies parted and Angles started singing.

"So, how do you feel about dressing up as Snow White and coming over to our house on my daughter's birthday? I realize I just met you and all, but you would make one little girl's year if you are interested."

She said yes. She was actually excited about it! I couldn't believe this opportunity fell into my lap like this. It was Divine intervention I tell you! I could give Quinn a fantastic birthday AND be the hero. It was perfect.

Let me tell you though, the real hero was Sarah, er, I mean Snow White. Coming to our house was a perfect treat for our little girl. It went something like this:

From 2009-10-19

Yes, she cried. I wish they were tears of joy, but alas they were not. However, once she realized that it really was Snow White the tears dried and she was in heaven. Snow White read to her. Snow white ate cake with her. They drank out of twisty straws together, and Quinn couldn't take her eyes off of her. Quinn showed Snow White her bedroom. If she knew the saying, I bet Quinn would have said, "Somebody pinch me please!"

It was a pure success. And you know what? I don't even feel like I need to top it for her next birthday. She was happy. The great husband and I were so happy to see her that way. I love that night. I love my family.

Here is a wonderful side dish to serve. Fabulous for Thanksgiving...not so much for a 3 yr. old's birthday dinner.

Roasted Brussels Sprouts and Walnuts Walnuts

serves 4-6

3 c Brussels Sprouts

1/2 c Walnuts

2 Tb Olive Oil

2 tsp salt and pepper

Preheat oven to 450F. Cut bottom core off each Brussels Sprout, then half. Place in a roasting pan big enough for them to lay flat. Sprinkle nuts in pan. Pour in olive oil, salt and pepper. Toss until everything is evenly coated. Cook for at least 15 minutes, shaking pan occasionally, until nicely browned and roasted.

Serve hot.

My New Favorite Blog

Eila of Full Plate Blog posted a link on Facebook today of another blog.

This isn't just any blog.

It is story upon story of love, happiness, pain, sorrow, and survival.

If I suggest anything for you to try, it is to read this woman's blog.

Start from the beginning.

Spend time reading it.

Don't get sick over how much she loves her husband.

Just keep reading.

It inspired me to be a better wife.

A better mother.

To appreciate every second of my life.

Even the hard times.

Read it.

http://nieniedialogues.blogspot.com/

Go to the archives and start from the beginning.

Just to make this post all the more relevent to my blog, she has a food blog too!

http://cuisinenie.blogspot.com/

Pity Party

KALE AND RED PEPPER PESTO

I am having a love/hate relationship with Facebook these days. I love reading some status updates, seeing how people are, looking at their pictures. Sometimes though, those pictures end up making me feel bad.
Like when I see pictures of friends and family get togethers...that we were not invited to. Don't get me wrong, I don't feel as if I should be invited by everyone to everything. I don't think I have to be every one's best friend. It only hurts when the pictures go on and on and I see pictures of groups of people, one right after another and I think, "Where is the picture of me or my family? Oh wait, we were not invited."
I realize moving so often and coming back to places that we are not always thought of first. I get it. But sometimes it is so hard not to take it personally.
Do I think that people should invite me next time? No way. That is totally the host's prerogative to invite whomever they like. I just need to stop looking at the pictures on Facebook. Ignorance is bliss and if there is a party going on that I am not included in, then I would rather just not know.
It makes me feel like the time when all the girls in my 6th grade class were invited to Rochelle Aguire's Birthday party. Everyone except me and 1 other girl. To make matters worse, they crank called my house that night. I heard them laughing. I could have survived the night, until they called me and I heard how much fun they were having.
Don't get me wrong, I realize this problem totally lies within me, not the people who post pictures on Facebook. I am overly sensitive and always have been. But I like to think it makes me more compassionate, so I wouldn't change that for the world.
Here is a wonderful and healthy meal to serve at any kind of party...Even a pity party.

Kale and Red Pepper Pesto
4 cloves garlic
1/2 c walnuts, chopped
1/2 c + 1 Tb Olive Oil
1 bunch Kale
2 roasted red peppers
salt and pepper

Clean Kale by rinsing very well. Chop Kale. Boil 3 qts salted water. Add chopped kale and cook for about 7 minutes.
Heat Olive oil in a skillet over medium heat. Add garlic cloves and cook until nicely browned on all sides. This takes out the bitterness of the garlic.
Pour garlic and oil into a food processor.
Wipe oil out of the skillet and heat walnuts over medium high heat, making sure to keep them moving. They are done when you start to smell the nutty flavor. Pour them into the food processor.
Turn on food processor to finely chop nuts and garlic.
When Kale is finished, add to food processor. Add red pepper as well.
Run food processor and stream in 1/2 c olive oil.
Season with salt and pepper to taste.
Toss with pasta topped with Parmesan cheese.

Stealing My Sanity

My daughter did something that was a first yesterday. She knowingly lied and stole. I was mortified.

Apparently she had taken a bottle of water from the refrigerator at Jazzercise. One that I told her MANY, MANY times I would not buy for her. When the sitter came into the room, she thought I had bought it for Quinn.

Quinn asked her to open it.

Once the sitter did this, Quinn said, "Now you have to pay for this."

Now, I laughed a little when I heard this story. I mean, the girl only 3 years old and yet she knows exactly how to get what she wants. Then panic set in. Am I raising a scam artist? Cute when she's two, but not so much in a couple of years.

She ended up getting the water taken away from her and losing her chance to watch Dragon Tales when we got home.

This made her very mad.

So mad that she kicked me in the leg. I told her right then that she no longer got dessert tonight either. Through her tears she begged to me to buy some Popsicles for that night. I firmly and calmly (well, as calm as I could possibly be at that moment,) told her no. She told me that she would ask Dad to buy them then. Again, I said, "No way, Jose!"

When Dad got home that night, he offered to take her off my hands so I could focus on making dinner. When they returned, guess what Dad was carrying?

POPSICLES!!

When I asked her why Dad had Popsicles, she told me that she asked him to buy them.

Then she smiled.

I'll be honest, I think that's what pissed me off the most. The fact that she had no remorse for doing exactly what I told her not to. She was awfully proud of getting her way.

After a time out, a lot of tears, and no dessert, she was told by both me and her father that lying and stealing would not be tolerated in any way. We are a team and cannot be pitted against each other.

I am sure this is not the last time this will happen, but I would love it if she learned her lesson. Today we are going back to Jazzercise with $1.25 from her piggy bank. She is going to pay back the owner for that water and apologize to her face-to-face.

Now, I admit that I stole when I was a child. There was one year when I was 8 years old that was slightly addicted to it. I would take money from my mom's purse and ride my Huffy down to the corner Pharmacy to buy candy. I would then proceed to the neighbor's swing set where all of the neighborhood kids would congregate. I would set it out and let my friends go to town. I considered myself the Robin Hood of Brainard Ave.. And hey, it made me the most popular girl on the block!

The downside was that I got caught a lot. Each time my mom and dad got more and more angry. I spent a lot of time grounded. The last time I did it was when my mom caught me and did not let me go on my Brownie Troop Camp out. I knew she was serious then. Stealing lost it's luster.

I have to remind myself that even thought I did it many times one year, I did not fall into a life of crime. In fact, when all of my friends started stealing from the mall in Jr. High, I was WAY to chicken to join them. I think I had gotten it out of my system.

My hope is that Quinn gets it out of her system nice and early as well.

This Pizza is easy to swallow after you swallow a tough pill, like your child stealing.

Vegetarian Mushroom , Spinach, and Sausage Pizza with Onion and Garlic Puree Sauce

1 prepared pizza crust

3 Tb Olive Oil

2 large onions, sliced

4 cloves garlic, sliced

1 pt. sliced Porcini mushrooms

1 bag frozen spinach

1 bag frozen Morning Star Vegetarian Sausage Crumbles

1/2 c shredded mozzarella cheese

1/2 c shredded Parmesan cheese

Salt and pepper.

Preheat oven to 425F. In a skillet, heat 2 Tb Olive Oil. Add onions and garlic. Saute until nicely browned and soft. Remove from skillet and place in a food processor. Add 1/4 tsp salt. Puree until smooth. Set aside.

In the same skillet, add remaining olive oil. Add mushrooms. Season with 1/4 tsp. salt and pepper. Saute until soft. Add spinach and sausage crumbles. Cook for an additional 3 minutes until all water has evaporated.

Spread Onion puree evenly on the pizza crust. For the next layer, top with spinach, mushroom, and sausage crumbles. Sprinkle with cheese.
Cook for 15-20 minutes until crust and cheese are lightly browned.

Orange You Glad I Returned?

I must apologize, I realize I have been absent for a couple weeks. You see, I have been busy. I went ahead and got certified as a Jazzercise instructor. Laugh all you want, but if you haven't checked it out lately you will be thoroughly surprised. It's not your Mama's Jazzercise.

I know what your thinking. You are picturing this:

Well, not quite anymore. Yes, it is as much fun as those colorful people are having, but not quite as dated. It is more like this:I know that doesn't explain a lot, but trust me on this. It is fantastic.

My training lasted about 6 weeks. It was time consuming and intense, but really well worth it. I had 2 fabulous mentors that helped me know the difference between good and great. They believed in me which helped me believe in myself.

I am currently still in the early stages of instructing. I am sharing parts of classes with current instructors. It is super scary for me to be up on stage. Here are some of the things that go through my head while I am up there:

My pants are falling down again.

I have to pee.

I can't see when sweat drips in my eye. I hope I don't fall off the stage.

No one is laughing at my witty jokes.

No one is smiling.

Oh, wait someone is smiling...or is she really just laughing at me?

I can't breathe.

I hope I don't pass out.

My tongue feels fat.

Hopefully these thoughts are just associated with nerves. Eventually they will go away. I encourage you to try a class. Just try one. You'll be surprised. If you are a male reading this, don't be afraid. I have seen males come to class as well. You will be welcomed with open arms. I promise you.

A quick and healthy meal that is perfect for anyone is a wonderful piece of salmon. If you are a long-time reader, you know we like to eat a lot of salmon. I try to keep it creative. Here is one of the recipes that worked:

Salmon with Orange Soy Sauce

2 fillets of salmon

1/2 c orange juice

2 Tb orange marmalade

2 Tb low sodium soy sauce

salt and pepper

1 Tb olive oil

Preheat oven to 375F. Lightly season salmon with salt and pepper. In an oven-safe pan, heat olive oil until hot. Place salmon fillets in pan and let them sear for about 1-2 minutes until nicely browned. Flip fillets and place pan in the oven for 6-8 minutes, until fish flakes easily.

In a separate pan, stir orange juice, marmalade, and soy sauce over medium heat. Turn down to simmer and reduce sauce to half the amount.
Plate salmon and pour sauce over.

This is Dedicated to the Ones I Love

I am blessed to have many wonderful friends and family in my life. When I had some major milestones in my life, my family and friends were there to celebrate with me.

When I got married, my sister-in-law Rachel asked people close to me to write down their favorite recipe for me to have. She gathered them all and presented them to me in a cute recipe box which I still keep on my kitchen counter.
When I was pregnant with Quinn, my best childhood friend and her family threw a beautiful baby shower for me. They presented a cool cookbook that included recipes from friends and neighbors I grew up with.
I have decided to break into these recipes and focus the next few entries on them.

Mother-in-Law's Chicken Pot Pie

adapted from Margaret's Recipe

Chicken:

1 fryer chicken

4 large of carrots, chopped

4 stalks of celery

2 medium onions

1 bay leaf

dash of vinegar

The day before or early in the morning, Fill a pot with 2-3 quarts water. Add chicken and remaining ingredients. Boil until chicken is fully cooked. Remove chicken and shred meat.

Strain broth into a bowl. Remove any fat that comes to the top. Let it cool and store in the refrigerator to use later for the filling.

Pie Crust

12 oz flour

2 sticks cold butter, cubed

2-4 Tb very cold water

pinch of salt

In a food processor, pulse butter, salt and flour until small balls form. Slowly add water until it just comes together. Remove from food processor and form a large disk. Wrap in Saran Wrap and place in the fridge for at least 30 minutes.

Pie filling:

1 stick butter

1 Tb olive oil

1 onion

1 c mushrooms

1 c Brussels Sprouts

1/2 c finely chopped carrots

1 small bag frozen peas

4 Tb flour

3 c chicken broth

2 tsp Thyme

In a large saute pan, melt butter and oil. Add onions and cook for 2 minutes. Add Brussels Sprouts and carrots, cook for an additional 2 minutes. Season with salt, thyme and pepper. Sprinkle in flour and stir, cooking for about 2 minutes. Whisk in broth and let reduce for about 10 minutes on simmer. Add chicken and peas. Pour into a deep pie crust and set aside.

Preheat oven to 375F. Remove pie dough from oven. Roll out into a large circle. Using a cookie cutter, cut out shapes and place them on pie tin until the entire top is covered.

Beat one egg in a cup. Brush crust with beaten egg. Place in the oven for 40-45 minutes, until crust is nicely browned.

1 1/2 c sliced crimini mushrooms

1 1/2 c quartered Brussles sprouts

1 small bag frozen peas

1 stick butter

1/2 c flour

Green City, Oh How I Miss Thee

On our recent trip to Chicago, I was able to visit my old stomping ground, The Green City Market. We have some great farmers markets here in Cincinnati, but nothing compares to this one. It is huge, it is beautiful, it has more variety than I have ever seen anywhere.

Michigan blueberries. Always remind me of my Uncle Jack.

End of the summer veggies. Bright, gorgeous, and delicious.

Honey Crisp Apples!!! My all time favoite. I had to buy a bag.

Mushrooms galore. My Umami was screaming "Feed me, Seymor! You know what I need!"

Community set smack dab in the middle of a city. Buildings on one side, Lake Michigan on the other, surrounded by the hard working farmers of the Midwest's harvest. Could it get any more beautiful than this?

Super Foods!

The Great Husband and I just returned from a fabulous child-free vacation in Michigan in Chicago. Tennis, beach, biking, eating, drinking, and lots of sleep. It really could not have been more wonderful. I return feeling rested, revived, and renewed. Just what the doctor ordered.

When we returned I had to hit the grocery. Our new family goals are to eat out only once a week and to eat meat-free 5-6 nights a week. It forced me to change the way I shopped.

I was standing in the produce section handling some Kale when a man walks right up to me and puts his face quite close to mine,

"You know what to do with that stuff?"

Before I could utter a sound he went on to say, "Toss it with some julienned beets, some sunflower seeds, hemp oil, and a little lemon. It is the best meal ever."

I could see the wild excitement in his eyes as he gripped on to his bag of 8 bunches of Kale.

"If you eat a bunch of this each day your brain will do amazing things. You will be able to SEE THROUGH people!"

And then he abruptly walked away.

Did I think he may be a little wacky?

Yes.
Was I inspired?
Yes!

The thought of raw kale and beet salad did not scare me one bit. I decided to make my own version...and yes, I can now see what color underwear people are wearing.

Kale and Beet Salad

serves 4

1 bunch Lacinato Kale, chopped

1 large red beet, julienned

1/2 c shredded carrots

1/4 c walnuts, chopped

1/2 c mung sprouts

4 Tb Sesame Oil

2 Tb Low Sodium Soy Sauce

2 Tb Rice Wine Vinegar

2 tsp sesame seeds

1/2 tsp salt

pepper

Toss first 5 ingredients in a large bowl. In a small bowl, pour in soy sauce, vinegar, sesame seeds, and salt. Beat liquids with a fork while streaming in sesame oil. Pour dressing over salad and toss.

Featured Recipe!

If you log on to FoodBuzz (a foodi/chef's form of facebook)
www.foodbuzz.com
you will see that they have chosen to spotlight my picture for my roasted yellow pepper pasta today. Look at the section for "Organize your recipes" and you will see the pic.

They informed me a few weeks ago that they would be doing this. It doesn't show the recipe unless you click on it, but it's exciting all the same.

Motor Mouth

My daughter is starting preschool this fall. It makes me realize how fast time flies. She is really looking forward to going to school, and I have to admit that I am as well. I won't lie, it will be nice to have a couple of hours to myself a few days a week.

You see, little Quinn is a big talker. What I mean is that she rarely ever stops talking. Like never. When the girl runs out of things to say, she'll start making up words just to keep talking. I think it is pretty wonderful that she has great verbal skills, but I it also really, really exhausting.

Not only is she a talker, but she demands (and I mean DEMANDS) that you listen and actively engage in her conversation. Now, I promise you that I don't get that in return from her. When I talk, she becomes the master of ignoring. It's like she digs deep inside to find her Zen and blocks out the sound of my voice. She doesn't even flinch. Listening to Mom is not her strong skill, but talking is definitely her forte.

With this said, you would think that when her new teachers showed up yesterday to introduce themselves that she would knock their socks off with her verbal skills. Oh no. She decided at that moment to be mute. No words at all. None. Just pointing and grunting like a child who cannot speak. I didn't say anything, but I sure did think to myself, "Hold the phone. Are you serious, Child!?"

My husband and I looked at each other. Then he turned to his teachers and said, "Enjoy the silence now. You'll get an ear full in the classroom. I promise."

This is my daughter. She is socially fearless, loves to tell stories, and could care less what her mother says unless she is being offered some sort of treat. I think school will be great for her. I think school will be great for me.

School doesn't start for a few more weeks, so there is still summer to be enjoyed. For your Labor Day cookout that you will attend, try bringing something different. This watermelon salad is refreshing and surprisingly delicious.

Watermelon Salad with Basil and Feta

serves 6-8

1/2 large seedless watermelon, cubed

juice of 3 limes

1/2 c crumbled feta cheese

10 basil leaves, chopped

In a large bowl, toss basil, lime juice, and watermelon together. Refrigerate for 1 hour before serving. Toss with cheese right before serving.

Eggplant Bread

My husband has a few favorite dishes. One of his ultimate, make-it-for-my-birthday favorites is eggplant Parmesan. I have to admit, I love it too. I have tried to make it many different ways, cutting out the fat, cutting down on the oil, baking, etc.. In the end, pan frying each slice of eggplant brings out the best flavor of all. I stopped fretting about it. It is a special dish, so I say go big or go home.

Eggplant Parmesan is one of the very few dishes I ever make with eggplant. I have made baba ganoush, which I enjoy, but that is about it. Until now. I opened up Martha Stewart's Everyday Magazine and saw a beautiful focaccia made with thinly sliced eggplant. It looked devine.

I don't really follow recipes, but Miss Martha's inspiration is written all over this one. Yes, it's different than hers, but I have to give her the credit.


Eggplant Focaccia
Serves 8

1 pizza dough
flour for dusting
1 medium eggplant
1/2 c Parmesan cheese
2 Tb Italian Seasoning
2 cloves garlic, finely chopped
2 Tb olive oil
salt and pepper
2 Tb Cornmeal


Preheat oven to 400F. Set a cookie sheet into the oven while preheating. Dust flour onto counter top and roll out pizza dough to a rectangle large enough to fit onto your cookie sheet.
Set aside.
Thinly slice eggplant, using a mandolin if you have one. Toss eggplant slices in Olive oil and season with salt and pepper.
Carefully remove pan from oven. Sprinkle Cornmeal onto pan. Place rolled dough onto hot pan. Layer eggplant slices on dough. Sprinkle with chopped garlic, Italian Seasoning, and cheese. Place pan back into oven and cook for about 15 minutes, until crust is nicely browned.
Remove from oven and let sit for a couple of minutes. Transfer to cutting board before slicing.

Runner's High

I ran in an all women's 5K race with my daughter on Saturday. Let me clarify something first, I am not a runner.

I repeat, I am not a runner.

I don't have a runner's body, I don't have a runner's stride.

I think it's boring, it hurts, and I don't really get the addiction people have to it.

What I do have is a strong love for running in races. For some reason, the adrenaline kicks in and I become what I am not...a runner! I play games in my head that I just need to pass this person or that person. I seek out landmarks and say to myself, "Just make it to that stop sign. If you need to walk then, you can walk." I usually don't end up walking because if there is one thing I don't like in races is people passing me! I don't mind if there are people in front of me, I just don't want to be passed.

I am at a strict advantage with this little mind game. You see, because I push a stroller, I have to start in the very back. This means I have a whole slew of people in front of me to pass up. Now, the fact that I am not very fast (I run about a 9 or 10 minute mile,) allows me only to pass up the walkers and the runners that keep to the back. That is good enough for me though.

I know I sound a little crazy and competitive, but really it's just a game to me. What satisfies me is that I can cross the finish line covered in sweat, knowing I did something good for my body...and burned enough calories that I won't feel so guilty having that celebratory beer afterwards.
That is another thing I like about races, the party afterwards. If there was a finish line with people cheering and a party every time I took a run on my own, I would probably become a runner...but alas.

I agreed to run in the Flying Pig Marathon as a relay team with my husband, sister-in-law, and my husband's friend. The distance is much longer than what I am used to, but I have time to train. And I know at least there will be a great party at the end.

Here is a fantastcio recipe to carb it up the night before a big race.

Roasted Yellow Pepper Pesto on Pasta

3 large yellow peppers

1/2 c walnuts

3 c basil leaves

3/4 c shredded Parmesan cheese

1/2 c + 1 Tb olive oil

4 cloves garlic

1 box whole wheat angle hair pasta

2 tsp salt + more to taste if needed

If you have a gas stove top, turn burner on high and place 1 yellow pepper directly on a burner. Keep turning peppers until all sides are blackened and charred. Remove from heat and immediately place in a large ziplock bag. Close bag and let peppers sit for at least 5 minutes. Remove from bag and peel off the skin of peppers. Slice peppers and set aside.

Place walnuts in a skillet and cook on medium heat moving nuts around so they don't burn. Cook until you can smell the walnuts, about 4 minutes. Remove nuts from skillet and set aside.

In the same skillet, heat 1 Tb of olive oil. Place garlic cloves in skillet. Cook until nicely roasted on all sides, about 4 minutes. Remove cloves from pan and set aside.

In a food processor, add nuts, salt and garlic. Pulse until finely chopped. Add peppers and and pulse until incorporated. Next add basil and cheese. Pulse until all chopped. Turn on to a continuous run and stream in oil. Season with salt and pepper to taste.

Cook pasta as directed.

Add 1 1/2 c of pesto to pasta and toss until past is covered. Serve with roughly chopped fresh tomatoes.

NOTE: You should have a lot of unused pesto remaining. I like to separate it into small ziplock bags and freeze it for a future use.

A friend of mine has pointed out that I did not include what to do with the peppers. Sorry about that! They are IN the pesto, not tossed with the pasta in large chunks. The yellow chunks in the picture is actually yellow tomato I picked up at the farmers market.

Call Me Chicken

Here are some things I am a total chicken about:

1. Flying. I have panic attacks during takeoff. After that I am usually fine.

2. Heights.

3. Scary Movies. The older I get, the less I like them.

4. Ghost Stories. I don't deal well with people's stories of their run-ins with the supernatural.

5. Getting Robbed. I have no idea where this one comes from, but I have a major fear of someone breaking into my home while I am sleeping.

Yeah, I am a chicken. So what?

Speaking of chicken...

Chicken Salad
serves 4

Breast meat from a rotisserie chicken
1/4 almonds (walnuts are fantastic as well)
1 tsp thyme
1/2 c mayo
1/3 c red grapes, halved

Salt and Pepper

In a medium bowl, mix together first 4 ingredients. Season with salt and pepper to taste. Gently fold in grapes.

Serve on toasted whole wheat with lettuce and tomato.

Cheers to the Chef!

This is the name I landed on.
Tell me your thoughts...only if you like it.
Just kidding.
Not really.

Taco Taco

I could eat Mexican 6 days a week. Just give me some beans, chips, salsa, and a chile relleno here and there and I would be a happy, happy girl. I realize this probably wouldn't be the best for my heart or my waistline, but it would taste so wonderfully good.

I try to come up with healthier options at home. I think I struck gold with these. Yes, I realize it does not contain the authentic flavors of Mexico, but the food is wrapped up in a wonderful little charred corn tortilla. There you have it: Mexican!

If you haven't tried fish tacos, today is your day. If you haven't tried red snapper, well get on it! This little taco will make your taste buds sing! As for you, my long lost vegetarian friends, I make you a tasty little taco that is more than just beans and cheese. Enjoy!

Tacos Two Ways

serves 4

1. Prepare Butternut Squash

1 medium butternut squash

1 Tb Olive Oil

1 Tb salt

Preheat oven to 450F. Remove squash skin using a carrot peeler. Cut squash in half long-ways and remove seeds. Cut into cubes. Place cubes on a cookie sheet and toss with olive oil until all pieces are coated. Toss with 1 Tb salt. Cook for about 40 minutes until all pieces are nicely browned. While this is cooking, prepare your taco toppings and slaw.

2. Prepare Taco Toppings

1 tomato, chopped

1 avocado, sliced

1 can black beans, rinsed

1 c cilantro, removed from stems

3.Cilantro Slaw (Can be used for both Tacos)

1/2 head of red cabbage

1 c cilantro, chopped

1/4 c green onion, chopped

1 large carrot, shredded

1 small red onion, thinly sliced

1 Tb Plain Yogurt

1 Tb Low-fat Mayo

1 tsp sugar

1 tsp lime juice

1 tsp cider vinegar

In a large bowl, combine first five ingredients. In a small bowl, beat next 5 ingredients together. Season with salt and pepper to taste. Pour mixture over vegetables and toss well. Set aside

4. Red Snapper

1 lb red snapper fillet

salt and pepper

1 Tsp + 1 Tb Olive Oil

Preheat oven to 400F. Season fish liberally with salt and pepper. Rub 1 tsp olive oil over flesh of skin. In in a large fry pan, heat olive until lightly smoking. Place fish in pan skin side UP. Cook for about 2-4 minutes nicely browned. Flip fish and remove from heat. Place pan with fish in the oven and cook for an additional 6 minutes. Remove from oven. Skin should peel off of fish. Discard skin. Cut fish into large chunks.

5.Taco Shells

8 corn tortilla shells

Place each shell over gas burner and cook for about 30 seconds per side until nicely charred. Place on a plate and cover with paper towel to keep warm.

Assembling Tacos...just a suggestion

Fish Taco: 2-3 chunks of fish, slaw, slice of avocado,

Veggie Taco: butternut squash, black beans, tomato, avocado, small amount of slaw, bunch of cilantro.

Squash Blossom Dreams

My camera broke last week. Quinn dropped the camera breaking it's display screen. Now I have something that is just like a good old 35 MM. Old school, Baby! It has been a long time since I have shot photos without the crutch of seeing my shot exactly how they will be. I have to trust myself and take a boat-load of shots. So far, so good.

The good news about this camera breaking fiasco is that it has given us an excuse to purchase a new one!! I ordered it up, nothing too fancy, (believe me though, I so, so wanted to go there!) Hopefully you will notice the difference with my upcoming shots!

On another note, I was really happy with the way the article about me and my recipe turned out! I was surprised they didn't publish the recipe, but I guess the article itself was to promote the cookbook the recipe is in.
If you are interested in checking it out, here is the link to the article: http://communitypress.cincinnati.com/apps/pbcs.dll/article?AID=/C2/20090702/NEWS/907020336/

Pickings have been good at the local farmers markets. We returned from our vacation in time to hit one up yesterday. I had to pick up the beautiful squash blossoms one farmer was selling. I have never worked with them, or even tasted them for that matter, but I have heard a lot about them recently. After looking at tons of recipes using them to find out what their complimentary flavors are, I came up with this recipe for a quick and easy appetizer full of summer flavors.

And yes, our trip went well. Quinn was an Angel and as usual my anxiety about the trek was all in vain. Thank God for portable DVD players!!

Squash Blossom Pizza with Lemon Basil Ricotta

serves 4 as an appetizer

2 whole wheat tortillas

1 c ricotta cheese

1 tsp lemon zest

1 Tb lemon juice

1 tsp red pepper flakes

Salt and Pepper

1/2 c shredded mozzarella cheese

16-20 squash blossoms

Heat oven to 425F. In a small bowl, mix ricotta, lemon zest, lemon juice, and red pepper flakes. Season with salt and pepper.

Place tortillas on a cookie sheet side by side and place in the oven. Cook until crisp, about four minutes. Remove from oven and let cool for a couple of minutes. Spread ricotta mixture on tortillas. Sprinkle even amount of mozzarella on each tortilla. Place about 8-10 squash blossoms on each tortilla. Place in the oven and cook until cheese starts to brown, about 10 minutes.

Mountain Mamma

We are leaving for vacation tomorrow. Off to the mountains of somewhere in Virginia. It will be our first road trip with Quinn. I am hoping for the best...it is really I can do.

I am not worried about the destination. It sounds fantastic and we will be with my husband's wonderful family. It is the journey that gets me worked up.
You see, the girl gets bored pretty quickly in the car. She likes to get up and move like she has ants in her pants. She is too young to play the license plate game, too little to see out the window at what is next to her, and too smart for any silly game that I would come up with on a whim. Thank God snacks are a good distraction, but one 31 lb little girl can really only hold so many snacks in her belly.

Maybe someday we will fulfill the great husband's dream and do a road trip with an RV. But really, I can't see that happening any time soon. I need to get through this trip first. It will define all of our future travels.

Yes, I am expecting the worst, but it is my nature. I liked to be pleasantly surprised when it all goes smoothly. I'll let you know how it goes. Hopefully only good and funny stories to tell.

Since we are leaving for the remainder of the week, I haven't gone shopping, so I needed to cook with what I had on hand. I have to say that we lucked out with what was in our fridge and freezer.

P.S. If you can get your hands on Cincinnati's Eastern Hills Journal , our small community paper, keep your eyes peeled for my recipe and picture with Quinn.

Chicken Burger with Mushrooms

1 lb ground chicken

1 c finely chopped mushrooms

1 egg

1/4 plain bread crumbs

2 cloves garlic, finely chopped or put through a garlic press

1/2 tsp salt

1/4 tsp pepper

1 Tb Olive Oil

4 whole wheat hamburger buns

1 Tb butter, softened

garlic powder

Italian seasoning

Preheat oven to 375F. In a large bowl, mix chicken, mushrooms 1 egg, bread crumbs, garlic, salt and pepper. Form into 4 equal sized patties. In an oven safe pan, preferably iron skillet, heat oil.

Place patties in pan on medium-high heat for 3 minutes per side, just until each side is nicely browned. Place pan in oven for 10 minutes, until internal temp. of chicken has reached 170 F.

While patties are in the oven, spread the tops half of each bun with equal amounts of butter. Sprinkle garlic powder and Italian seasoning on the butter. Place in a toaster oven or under a broiler until nicely browned.

Assemble burger in bun.
I like to top mine with the following items:

goat cheese

arugula

an over easy egg

These toppings can really take the burger to the next level, but do what your comfortable with. Not everyone likes the idea of an egg on a burger, but everyone should try it at least once.