June 14, 2013

Friday Recipe: Coconut Whipped Cream from Oh Ladycakes

photo (1)

What is that bowlful of creamy, berry-liciousness pictured above?  Why, that is a bowl of strawberry shortcake, minus the cake.  So it’s really just a bowl of strawberries and cream.  Except it’s not really cream, or at least not cow’s cream.   And those aren’t really strawberries…no, I’m just kidding, those are really strawberries.  I’m not that weird.  (Yes, I am.)

I had some food allergy testing done recently (more about that some other day) and 2 of the food items I’m supposed to avoid for the next 6 months are dairy and wheat.  That would pretty much eliminate the classic strawberry shortcake with berries, slice of poundcake and a big dollop of whipped cream.  But I can’t completely give up one of my favorite summer treats!  There had to be a work-around.

I felt I could omit the “shortcake” for now (I will figure that one out later), but there was no way (NO WAY!) I was going to be able to give up the creamy contrast needed against the tart berries.  So what to do?

Lucky for me I ran across this recipe from ohladycakes.com!  It had the potential to solve my creamy-dilemma, but I was a little skeptical.  How coco-nutty was it going to taste?  Would it really be thick like heavy cream? Would it have a weird texture?

Here’s the good news: it was the closest thing I have found to real cow’s milk whipped cream without resorting to a can full of chemicals.  The flavor is really very mild and only faintly tasting of coconut.  The texture was fluffy, perhaps a smidge heavier than whipped dairy cream, but not in an unpleasing way.  Occasionally I would bite down on a tiny thread of coconut, which didn’t bother me.

And it really was easy to make, as long as you plan ahead.  Here’s the basic procedure:

Take a can of Thai Kitchen (yes, the brand matters) full fat coconut milk and put it in the refrigerator upside down overnight to allow the cream to harden and rise to the top (well, now it’s the bottom) of the can.  The next day flip the can right-side-up, open it and drain off all the liquid coconut water, reserving only the very thick, almost chunky coconut cream that has coagulated on the bottom. (Don’t you hate the word “coagulated”?)

Whip the thick coconut cream into a frenzy until it loosens up and the gradually add some powdered sugar and a splash of vanilla.  Whip it a few minutes longer to get it really creamy and lightened.

Then mound it on top of your bowlful of bright red berries that have been lightly drizzled with honey.  Sprinkle a smidge of nutmeg on top and you have a gluten/dairy free dessert that anyone would love!

Hop over to ohladycakes.com to read the full recipe and all her tips for making the most out of your coconut whipped cream.

————————————————-

photo (2)

I’m watching my garden closely this week because I’ve got a ton of green tomatoes that are going to turn to red any day now.  I’m so excited to have…I don’t know… something with fresh homegrown tomatoes!  Maybe a BLT?  Or fresh salsa?  Or just slices of tomato and fresh picked basil, drizzle of olive oil, salt & pepper…. oh yeah, it’s going to be delicious.

June 7, 2013

Friday Recipes: Carey’s Triple Berry Sauce

raspberry sauce finished

Summer is in full swing!  I love it, even the 100 degree heat wave we are having here in Northern California.  Sunshine makes me happy!

In honor of summer I’m sharing my recipe for easy but tasty Triple Berry Sauce.  This sauce is terrific over ice cream, strawberry shortcake or my personal favorite, cheesecake.  It’s the perfect light summer condiment. Let’s get started!

The ingredients are so simple:

  • 1 (one) 12 oz. bag of frozen mixed berries (I like strawberry-blackberry-blueberry but use any combination of fresh or frozen berries you like)
  • 1/4 cup water
  • the juice of 1 lemon
  • scant 1/4 cup of sugar
  • 1/4 teaspoon of ground cinnamon

raspberry sauce lemon juice

raspberry sauce sugar

raspberry sauce cinnamon

Place the berries in a medium saucepan with just a splash of water.  Add the lemon, sugar and cinnamon.

raspberry sauce bubble

Cook the mixture over medium high, stirring occasionally to coax the berries to break down and the mixture comes to a soft boil.

raspberry sauce coats

Once the mixture is thick enough to coat the back of a spoon, take it off the heat and using a big spoon or potato masher, make sure the berries are all broken down, letting their juices out.  You could give it a whirl with an immersion blender to break down the fruit, just be extra careful, you don’t want to wear this berry sauce!  It stains clothing, trust me.

raspberry sauce strain

Pour the mixture through a sieve, pressing and scraping the solids to get all the berry goodness out.

raspberry sauce finished

Pour the sauce into  container and place in the refrigerator to cool.  Drizzle the cold sauce over your favorite dessert!

Occasionally, I add a little framboise (raspberry liqueur) or creme de cassis (black current liqueur) to the saucepan for a little extra kick, but it’s totally optional.

Just sitting here thinking about it, I’m dreaming up new ways to eat this sauce: drizzled over grilled peaches, mixed with Greek yogurt, a few dollops in a smoothie… my mouth is watering!

Give it a shot, I know you will love it!

triple berry sauce long

May 30, 2013

Carey vs. Raccoons

Photo Apr 20, 8 40 39 AM

(Warning:  this is a loooooong story.  But I didn’t want to break into into several parts.  Because I’m lazy.  Deal with it.)

If you follow me on Instagram  or the Facebook Page, you already know how this story ends.  This story begins with destruction and thievery, by raccoons.

The only time most people see a raccoon is in a movie or scripted documentary where they are doing something funny like washing their food or romping over a meadow of wildflowers with plucky banjo music playing in the background.

That ain’t real life.

In real life, raccoons are large, hairy, mean thugs who terrorize your cat, steal the cat food, dump out all your flower pots, dig holes in your lawn, are full of ticks and pull up your vegetable garden.  They are a nuisance!  And their poop is dangerous.  Thaaaaaaat’s right, I said it, their poop is very dangerous.

pretrap

At first, I tried a little old fashioned ‘coon stakeout late at night with a big bowlful of food. But those sneaky raccoons were hiding in the shadows watching me, mocking me.  By the time the hired gun (my uncle) arrived to the stakeout the food dish had already been ransacked.  It was time to get serious.  I needed a method that was a little more fool-proof that didn’t require myself and other family members to sit out in the dark for hours on end with a loaded gun.

I called the local US Wildlife trapper and he dropped off a humane cage/trap.  If you’ve never seen one before it’s pretty simple: you put the “bait” in the back of the long, narrow cage.  There is a metal plate just before the bait that you set in the “up” position.  Once the weight of the animal pushes the metal plate down, the trap door slams shut.  No way out.  After you have caught a raccoon you call the trapper back, he takes the vermin for a long ride up the mountain and releases them back into the cat-food-free-wild.

this means war

I loaded up the cage with cat food and eggs (they love eggs) and waited.  When I woke up the next morning I ran out to look at the cage, certain that there would be a furry pest in the cage.  What I found was this:

raccoon1

Nothin.  And strangely, the trap door had been triggered. For the next several nights I set the trap and through a comedy of errors, the raccoons would steal the food right out of the trap, push the trap around the yard and generally make a fool out of me.

raccoon round 2

raccoon2

raccoon round 3

raccoon3

Finally I tried moving the trap out to a more remote part of the yard, under the cover of the hedges.  I painstakingly pulled a cattail apart and lined the bottom of the cage with fluffiness because the trapper told me they don’t like the feel of the wires underneath, it could deter them from getting inside the cage.  I loaded a Gladware dish with lots of eggs and cat food, their favorite snack.  And guess what happened…

cattails

goodnews badnews

… the trap door got caught on a branch from the hedge!  Once the raccoons figured out that the door wasn’t going to shut on them they dragged the whole Gladware dish of food out onto the lawn, ate all the cat food, scattered the eggshells all over the lawn and stole the Gladware!  Arrrrrggghh!!!

But what those raccoons didn’t realize is this:  I… DON’T…. GIVE… UP!!!

raccoon round 5

The next night I did it all over again.  I loaded the trap with food.  I lined the bottom with cattails.  I trimmed the branches off the hedge.  I even set a heavy log on top of the cage so that they couldn’t shuffle & shimmy the cage like they had done before.  Evening came and after a couple of hours I just couldn’t stand the anticipation.  I took a flashlight and went out to look at the cage:

victory

I’m not going to lie, it was very satisfying to finally catch one of the terrorists.  It was a baby one, probably less than a year old.  I did feel a tiny bit sorry for the little guy.  The next day I took some cat food out to him, just a little snack before the trapper picked him up later in the day.


Over the next couple of weeks I caught 2 more:

Photo Apr 20, 8 46 57 AM

Photo Apr 27, 10 49 22 PM

The month of May has been raccoon-free so I think I got the whole family.

Now if I could just keep the flock of turkeys out of the yard… and the deer… and the bobcats… and the squirrels… and the snakes….

…Jesus help me.

May 24, 2013

Friday Recipe: Crispy Avocado, Bacon &Tomato Salad from howsweeteats.com

Tasty-Kitchen-Blog-Crispy-Avocado-Bacon-and-Tomato-Salad-12

photo courtesy of howsweeteats.com

I have an avocado addiction going on.  I seriously cannot get enough of them.  In fact, more times than I care to admit this month I have gone home after work, cut up an avocado, threw in some fresh cut herbs and a squirt of lime and called it dinner.  Is that wrong?

Another addiction I have is fresh tomatoes, which pair wonderfully with my avocado addiction.  The problem is, my tomatoes are not quite ready:

tomatoes green

But as soon as they are ripe I am going to make this salad from How Sweet It Is (aka: howsweeteats.com).  She shared this recipe over at Tasty Kitchen and as soon as I read it my mouth started watering.  How could you possibly go wrong with this combo: creamy avocado, juicy tomato, and smokey bacon?

And get this… she shallow fries the avocado slices with panko so they get crispy on the outside.  Oh my.

There is also a honey-lime dressing and a chili-ranch drizzle to take it way over the top.

Since I have fresh cilantro and parsley growing out back I think I will add those to the lettuce mix, just for fun.

cilantro

Here is the simplicity of this recipe: coat the avocado slices in a panko mixture and shallow fry to get them crispy, set aside.  Assemble the salad greens, tomatoes, a shave or two of parmesan, crispy avocado slices and a couple slices of bacon you cooked & crumbled ahead of time.  Throw the dressing ingredients together in a jar and shake-shake-shake and pour over your salad.  Drizzle a combo of premade ranch dressing and a squirt of sriracha over the top.  Done!

A tiny amount of cooking with a huge flavor payoff.  A lot of it can even be prepared ahead of time (the dressing, the drizzle, the bacon).  Hungry yet?

Jump on over to Tasty Kitchen to get this recipe from How Sweet It is, it’s going to be a winner.

———————

I hope you have a relaxing and fun Memorial Day weekend!!

May 10, 2013

Friday Recipe: What To Do With All These Limes?

Photo May 09, 6 15 29 PM

Can you believe this? It’s Friday and I actually have our Friday Recipe post up… on time!  I’m pretty sure there are pigs flying today.

So… Cinco de Mayo was last weekend and I hosted a little shindig that unexpectedly turned into a big shindig.  This resulted in multiple trips to the grocery store.  Also, I was paranoid that I would run out of limes and since they were on sale 10 for $1 I bought extras.  Muchos.  Thus, the big bowl full of limes. Clearly, I did not run out.

But I don’t think I will have any trouble using them up because Spring is just the right time of year to add limes to your menu.  I have a few limey-recipes in my stash, but rather than outlining just one recipe, I’m going to list a few for you that I find especially intriguing:

That should be enough to get me started, right?  If you have any good recipes with lime shoot them at me!

May 5, 2013

Friday Recipe: Salted Pretzel Rolls & Garlic-Butter Bites by Bake Your Day

pretzel roll title

If you ‘re new here you might be wondering why I’m posting our Friday Recipe on Sunday night. The rest of you already know why: because I can’t get my act together! Just when I think I’m getting back into my routine I run across a speed-bump (a heinous cold, physical therapy, raccoons) and it throws me off course again. It’s tough being me.

One thing I did right was make these Salted Pretzel Rolls from Bake Your Day. I follow Bake Your Day’s blog and have tried a few other of her recipes with great success so I thought, “Why not!” I like rolls. I like pretzels. This is a mash-up I can get behind.

First off I want to tell you, these are deeeeeee-licious! I mean, seriously delicious. The outsides with their browned & salted tops are crispy-crunchy but the insides remain fluffy and delightful, especially straight from the oven all hot and steaming… with a pat of butter….

pretzel butter

Second, this recipe is so much easier than you might imagine. For the “mixing” part, the electric mixer does all the work. Then there is a 2-step cooking process which sounds intimidating but trust me it’s easy and kinda fun. You feel a little bit like a scientist and afterward you will feel smarter. Rolls that are scrumptious as well as raise your IQ!

pretzel bites

Thirdly, there is a 2nd option in this recipe to make them into pretzel bites instead of rolls. I put aside a couple handfuls of dough to try the pretzel bites. After you make the “bites”, simply toss a smashed clove of garlic and some butter into a pan, warm over medium until it is melted. Throw out the garlic clove and toss in some chopped parsley. Drizzle over the pretzel bites and eat while still warm.

I made these pretzel rolls/bites one Saturday when I was by myself at home and they were so good I threw them in a cloth napkin and drove down the road to my brother’s house to share with him and his family. As it turned out, he was having a shooting party so we passed the pretzel bites around till they were gone; it took about 47 seconds. Later my brother called to tell me how insanely delicious they were. They are that good.

So jump on over to Bake Your Day and give it a try! You will either love me because they are so tasty or hate me because you just can’t stop eating them.

____________________________________________

I’ve been getting back into the kitchen a little more, but I’m having a hard time taking photos at the same time. I know I prefer to read a recipe post with photos, I’m betting you do too. So if anyone would like to volunteer to follow me around day after day and take pictures of my hands, measuring spoons and cutting board I am accepting applications. The stipend pays in pretzel bites. No takers?

pretzel long

April 30, 2013

Nolan Kicked Cancer In The Jelly Beans

923230_10200467105594172_1170887852_n

Nolan.  Many of you already know who he is, others of you will only recognize this button that has resided on my sidebar for 3 years.

NolanLink

Until today. Today I’m taking the button off my site because….

NOLAN KICKED CANCER IN THE JELLY BEANS!

This video tells the story way better than I could.

Watching that video just now was not so easy for me.  Those were hard, hard days in the beginning.  Cancer touched us all in a new way. Nolan was still a toddler when he was diagnosed with leukemia 3 years ago.  After 3 grueling years of chemotherapy, steroids, blood tests, house arrest (usually on the holidays), infusions, spinal taps and so, so much more, he is finally done with the chemotherapy treatments! He no longer has leukemia and he is free to go on and live life to the fullest.

I couldn’t be more proud of his parents who have weathered this storm with bravery and grace.  And I couldn’t be more proud of Nolan.  You are the real super-hero buddy!

April 26, 2013

Friday Recipe: Side Pork From accordingtocarey.com

side pork raw original

I’m not sure that “sprinkle with salt & pepper; broil for 10-15 minutes” qualifies as a recipe but I really, really wanted to share this favorite food with you today.  I was shocked (shocked I tell you!) to discover how many people have never heard of this product after I put a picture of it up on my Instagram feed.

side pork raw

Everyone assumed it was bacon because, well, it does look an awful lot like thick cut bacon.  But it’s not bacon. Close but no cigar.

There were some other great guesses:

  • duck belly (which sounds wonderful!)
  • pancetta
  • Serrano ham (which was also in the fridge)
  • fat back
  • raccoon (that is a story for another day)

We had this about once per week growing up and there was never enough because everyone loved it.  Hot, meaty, salty, a little crunchy…

side pork cooked final

… It’s called Side Pork!

Yes, it looks just like bacon but there are some distinct differences.  I will share:

First of all, Side Pork is not cured.  It is raw as raw can be which is why you need to generously salt it before cooking.  No curing means no nitrates, yippeee!

Secondly, Side Pork is from a little further up the side of the pig than bacon.  Bacon is closer to the belly where all the fat is.  Side Pork does have fat on it but certainly less than bacon, especially after it renders down.  Side Pork is much meatier than bacon which makes it a perfect, protein-packed breakfast food.  I have been known to eat it for dinner as well.

side pork rinds

Lastly, Side Pork has a sort of…rind.  I’m not 100% sure, but I believe it’s the skin of the piggie, the part that you would normally use to make crack’lins or chicharron.  For me, this is what Side Pork is all about because after it cooks in the oven, it gets all curly and crispy and toasted.  Some parts of the rind also get sorta chewy. It will be the last part you eat and you will chew on it for a while.  I’m not gonna lie, it can be tough and rubbery. Kind of like pork-flavored chewing gum.  But I grew up gnawing on those skinny rinds so it doesn’t seem weird to me, I suppose just like Spam is normal to some people. You will either love it or hate it.  If you hate it, just don’t eat it or you can cut it off before cooking.

Side Pork can be hard to find.  Once I asked one of the youngsters at the meat counter of my local supermarket if they had any Side Pork and he pointed me to the “fat back” next to the bacon.  I didn’t know whether to correct him or pat him on the head & pinch his cheeks.  Kids today!

If you have a reliable, experienced butcher he can order Side Pork for you and may even have some in stock.  My Uncle P. (you also know him as Uncle Farmer’s Market) has a butcher that orders it for him.  A couple weeks ago he paid $2.99/lb for it.  I’m a little embarrassed to tell you that I don’t know how that price compares to bacon but I just don’t buy bacon that often so… maybe you can tell me.

If given the choice, I prefer it cut thinner rather than thicker.  Certainly no thicker than thick-cut bacon.  I like it on the thinner side because I feel that the fat renders out a little better.  But don’t get me wrong… I’ll eat it thick, thin or anywhere in between.

Once you find some Side Pork, cooking it is pretty simple.  Generously salt both sides with salt and a little pepper.  Place it on a baking sheet lined with foil or broiler pan and broil for 10-15 minutes (depending on the thickness).  It needs to get well browned so that the fat melts out and the rind curls up and gets dark in some spots.  Flip it over and let the other side get a little toasty as well, about 2 minutes.  Place the cooked Side Pork on paper towel to drain off any extra fat and serve hot.

I hope you can find some Side Pork and give it a try!

April 12, 2013

MIA: Unplanned Break

It feels a little strange to be back here, I haven’t written a real post in… well, a really long time.  I did not intend to take an extended break from the blog, but then life happened.  A lot of little things all added up to weeks and weeks away from the computer.

But I’m back! Ish.  Here is how it all played out:

First was the infamous knee surgery.  (if you are squeemish, you might want to scroll by this one quickly)

knee surgery II

Back in 2008 my ACL was replaced but my knee never really recovered.  We tried physical therapy, shots, creams, meds; nothings seemed to help.  So my doctor determined that my body was rejecting the metal hardware that was installed to keep the new ACL in place.  Since the bone had grown over the graft, making it secure, the hardware was no longer needed.  While taking out the hardware (pictured above), he would look around and see if he could find any other problems.  It turns out, missing cartilage was the other problem.  I still don’t fully understand what he did to fix the cartilage but he did…something painful.

photo 4

Logically, I knew it was going to be a tough recovery but for some strange reason I thought I would be up to writing right away.  Not so.  The pain killers left me barely grasping at reality for about  a week and not long after I went back to work.  I feel as though I’ve been playing catch-up ever since.  The meds also tore up my stomach and left me with no appetite.  That means, no cooking.  No real cooking for over a month.  A whole bunch of pro-biotics later, I’m finally eating real food again.

The good news is that my knee gets a little better every week.  Next week I should be cleared to begin physical therapy, which I’m both excited for and dreading at the same time.

Next came my much anticipated vacation to Myrtle Beach, South Carolina.  It was my first time in South Carolina and while I didn’t find much of interest in Myrtle Beach, the day we spent in Charleston was so much fun.  I loved strolling those historical streets and looking at buildings that were part of the very birth of our nation.2f8421f2972b11e2bf2722000a1fbc66_7

shacks

We also visited the Boone plantation just outside of Charleston.  It was so fascinating and so disturbing all at once.  One of the most eye-opening spots on the plantation is a row of small wooden cabins where the “elite” slaves of the plantation lived.  In each building was a tv monitor that told a different story of slavery: how many slaves lived per building, their religious practices, their work, their eventual emancipation. It’s such an ugly part of our history but so important that we do not forget so that we never repeat it.

photo 1

e608a0069a5a11e2b1c622000aa8000f_7

When I got back home to Northern California, it was time to celebrate Easter and the resurrection of Christ.  We spent a whole glorious day eating great food, lounging on the porch, spending time together as a family.  It was a beautiful, beautiful day.

7b67c64c9c1611e2a19522000a9f126b_7

Tonight was my first trek back into the kitchen, mostly prepping some veggies for the next week.  But it’s a start.

March 17, 2013

Happy St. Patrick’s Day!

 

The 1/8th of Irish in me (thanks to Grandpa Patterson!) wishes you a very Happy St. Patrick’s Day!

March 15, 2013

Repost-Friday Recipe: Baked Rigatoni with Spinach, Ricotta, and Fontina

It’s been a crazy, crazy week. So instead of leaving you hanging on our regular Friday Recipe article, I’m reposting an older (short) one that you may have missed! Have a great weekend!!

————–

Food & Wine Magazine

I just got back into town and I couldn’t wait to get this week’s Friday Recipe posted.  It doesn’t matter the time of year, I’m ready to eat pasta.  This recipe from Food & Wine Magazine is chock full of spinach which is so good for you but also luscious ricotta and creamy fontina which makes it xtra yummy.  Use the rigatoni or any other favorite pasta shape.  Just follow the link to get the full recipe.

Have a happy, relaxing weekend everyone!

March 7, 2013

Friday Recipe: Lemon Dill Baked Ricotta from Carey

12lemon ricotta oil title

Like you didn’t see that one coming, right?

Obviously I was going to use my own new recipe for our Friday Recipe even though I kinda-sorta shared it with you already on Tuesday because:

1.  My knee has recovered enough that I can drive and walk reasonably well, so I’ve been running all sorts of errands this week and didn’t have time to come up with a different recipe.

2.  It’s a really good recipe.  Really.  And I don’t want my readers to miss it.

2lemon ricotta prep

4lemon ricotta ready

This recipe comes together in the food processor and has a short list of ingredients.

5lemon ricotta prep dish

There is just a teensy bit of butter involved. Or you can omit the butter and just use olive oil.  I’m flexible like that.

11lemon ricotta finished muffin

I ate the leftovers for breakfast.  This recipe is good hot out of the oven or later after it’s cooled off a bit.

You can get the full list of ingredients and the directions from this post over at The Ranting Chef.

Don’t miss this recipe,  go now!

March 6, 2013

Influence Network Linkup

300rectangle

I am a member at Influence Network, a site dedicated to bringing bloggers, writers and dreamers together under the umbrella of dedicating our lives to making our online lives mean something.  We encourage each other, equip ourselves with articles and classes and share, share, share.

Today the Influence Network is hosting a linkup where we all share a bit about ourselves and get to know each other (and our sites) better.  We each must post 3 things:

1. A photo of yourself that you love. We want to put a face with a name! 

2.  Three get-to-know-me things. Deep, quirky, fun – you pick. 

3. One valuable thing you’ve gained from the Network. So without further ado, let’s get to the questions:

1. A photo of me that I love- no woman over 30 likes to either post pictures of herself or say that she likes a photo of herself,  talk about pushing us out of our comfort zone!  I’m usually the one behind the camera so I don’t have a ton of recent pictures of myself but if I had to pick my favorite from the past year it would be this one: colorrun2012

It’s kind of cheating because the real reason this is my favorite picture is because it’s of my nephew Jake at the Color Run.  But it’s a decent photo of me, paint and all.  And it is a great memory.

2.  Three get-to-know-me-things:  OK, where to start….

  • I am a 4th degree black belt (Yon-Dan) in Shotokan Karate-do.  At one time (a very long time ago) I was 3rd in the nation in my weight division in sparring and was invited to compete at the Pan American Games in Peru for the United States Karate Team.  Yup, that’s true.

karate

  • The next thing you should know about me is… and most of my readers know this already… I think God put squirrels on this planet just to make me laugh.  Show me a squirrel and I will laugh.

Source: Alexa on Pinterest

  • Lastly, you should know that I love to cook and share a lot of that cookery here on my site.  Every Friday (OK, most Fridays) are dedicated to sharing a recipe, either my own or someone else’s.  If you have a recipe to share, I would love to include it on a future Friday Recipe post!

3. One valuable thing I’ve gained from the Influence Network:   We all have a dream, big or small, and we (members of The Influence Network) are doing our best to frame those dreams within the idea that our online life should glorify the God that created us.  It shouldn’t be this way, but it takes a lot of guts to admit that you have a dream, and at The Influence Network we have the space and safety to talk about those dreams and even receive insight from other dreamers. We are trusting God with our dreams and encouraging each other along the way.

So that’s my input on this linkup, I can’t wait to get to see the other gals and their answers!  If you would like to see the other bloggers in this linkup or learn more about The Influence Network, hop on over to The Influence Blog!

March 5, 2013

I’m Guest Posting At Ranting Chef!!

1lemon dill baked ricotta title

Oh my gosh I’m so excited I can’t stand it!  I have had something in the works, a little something up my sleeve but I was keeping it a secret… well because I had to. I thought it was going to “launch” tomorrow but I came home from dinner tonight and noticed the traffic on my site was waaaay up.  Guess what?!  It happened today so now I can share it with you!!

Today I have the privilege of being a guest poster over at the amazing site The Ranting Chef!!

The Ranting Chef (Pat), has a site that is chock-full of inspiring recipes, helpful tips and fun community of food writers and people who just like to eat!  One of my favorite things about The Ranting Chef is that you can search his recipes by ingredient…brilliant!  Please, please pop on over to Pat’s site and check it out, I promise you won’t be disappointed!!

You can click here to jump to my recipe that is featured today: Lemon Dill Baked Ricotta

4lemon ricotta ready

I’m really proud of this recipe, I put months and months of thought into the flavor combos, using Bree & LeiLani as my taste-testers.  This Lemon-Dill Baked Ricotta dip comes together in a flash, is cheap to make and is very versatile.

12lemon ricotta oil title

I just know you will love this recipe as much as I do, please jump over to The Ranting Chef and give it a shot!  Oh, and let me know how you like it!!

lemon dill baked ricotta title long lemon ricotta oil title long

March 5, 2013

Let’s Catch Up

my acl hardware

It’s been a while since we had a heart-to-heart so let’s catch up!

Currently I am recovering from my 7th surgery in 9 years.  This last surgery (ohhh, please be THE LAST) was to remove the titanium hardware from my knee that was used to attach my new ACL in surgery #6.  The hardware you see in the above photo is not leftover from an Ikea cabinet, it’s what came out of my knee! I am in awe and completely baffled as to how all that fit inside my little knee.

fruyo-vanilla

I have found a new yogurt obsession!  You know how much I love my Fage Plain Greek Style yogurt (with honey), it’s by far, in my most humble opinion, the best Greek yogurt on the market.  Well…. now they are selling it in prepared flavors like vanilla, cherry & peach!  Same velvety, thick texture, now with delicious flavorings already mixed in.  They call it “Fruyo” and since it’s so new it can be hard.  Try Whole Foods, that’s where I found it!

DowntonAbbey

I just  have to get this off my chest, and don’t worry I won’t put out any spoilers in case some of you are not completely caught up on the season finale of Downton Abbey but JULIAN FELLOWS SHOULD BE HORSE WHIPPED!  There, I said it.  I feel better now. (Julian Fellows is the writer of the show, and he’s not my favorite person right now.)

quartet

And speaking of Dame Maggie Smith (Downton’s Dowager Countess Violet Crawley of Grantham) my cousin and I went to see her in the movie “Quartet“, directed by Dustin Hoffman and it was truly delightful!  The cast is packed with silver screen and stage veterans (Dame Maggie, Michael Gambon, Billy Connoly)  and the script is funny but will touch your heart at the same time.  I’m excited for it to come to DVD this spring so I can watch it again.

divergent

One of the few perks to lying around waiting for the swelling in your knee to go down is you get a ton of reading done.  I finished off the book Divergent by Veronica Roth and I have to tell you, I kinda liked it.  If you liked the Hunger Games and are looking for something similar, this is a good option.  I can’t say I was quite as engrossed as I was in the Hunger Games, but the plot puts forth some good food for thought.  I liked it enough to order the 2nd book in the series.

heirloom tomatoes

The sun has been peeking out here and there and the days are beginning to warm up, finally.  That has me thinking about the vegetable garden.  Tomatoes are definitely going to be on the list.  And of course my annual forest of basil.  I still have a few cups of last summer’s homemade pesto in the freezer, that’s how much basil I was able to get from my plants last year.

So that’s what has been on my mind the past few days, sitting around, waiting for this leg to get better.  What’s been on your mind?

Follow

Get every new post delivered to your Inbox.

Join 217 other followers

%d bloggers like this: