Monday, August 25, 2014

first day

today was the first day of school
for marian & ned
{she's starting 10th grade}

{he's starting 4th grade}

like most good things,
it was bittersweet.

emily, my blue-haired child,
starts next week.
{she's starting 15th grade}

Saturday, August 23, 2014

lisa hannigan {love her}

tiny desk concert

irish pub performance

Wednesday, August 20, 2014

earthly delights csa week 13

our share
rainbow chard
jalapeƱo peppers
antohi romanian peppers
gernika peppers
summer squash
ailsa craig onion
magic garlic
cucumbers {lots of lemon cukes!}
genovese basil


our hearts are breaking for casey & her family.
her mother, julie, passed away on august 9th.
read all about her awesomeness here.

Tuesday, August 19, 2014

Monday, August 18, 2014

zucchini crust pizza {gluten free!}

we have lots of zucchini this time of year.
such a blessing.

and thanks to abby,
i just learned how to turn it into pizza crust.
this is a game changer.
the crust is grated zucchini
with most of the water wrung out
with an egg and a 'flour' and spices.

i consider this less of a new recipe
and more of a new skill,
but here's the recipe abby found:
{keep in mind i didn't measure anything & it turned out great}

zucchini crust pizza
2 cups grated zucchini
1 egg
1 T oil
3/4 - 1 cup almond flour 
{↑ you could use any flour}
salt & pepper


preheat oven to 400°

put the grated zucchini in a colander.
salt it & allow to 'sweat' for a bit.
then gather it into a clean towel
and literally wring the water out.

in a large bowl,
combine zucchini, egg, oil, garlic,
almond flour, oregano, s&p.
mix until a 'dough ball' forms.

on a baking sheet lined with parchment,
use your hands
to flatten out the dough ball,
pressing it into the shape you want.
i pressed mine quite thin.

bake it for about 20 minutes,
or until the edges & bottom are golden.
at this point, i flipped mine over
and baked for about 5 more minutes
to get it nice & toasty on both sides.
note: a nice step,
but leave it out if you're pressed for time.

remove it from the oven
and add your toppings.
we used homemade tomato sauce
fresh basil & grated parmesan.
{fresh mozzarella would be incredible}
pop it back in the oven for a few minutes
but keep a close eye so it doesn't burn.
this was so good that
i immediately made a second one.

the 'crust' alone is so delicious:
soft & 'doughy' but with crispy edges.
it is the best gluten-free 'bread' i've eaten.

it could be used as flatbread in any recipe
or served alongside hummus.

next, i'm going to try a sage butter version.

Thursday, August 14, 2014

homemade granola

today, i made a big batch
of really delicious granola.
it's so easy,
and so much more affordable
than even granola from the bulk bins.

i read through these granola recipes:

then adapted the batch to our tastes
and what we had on hand.

my ingredients
4 1/2 cups rolled oats
2 cups chopped pecans
2 cups sliced almonds
2 Tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
couple pinches of salt
3/4 cup brown rice syrup
1/4 cup brown sugar
1/2 cup olive oil
2 Tablespoons vanilla
add about halfway through baking:
1/2 cup shredded coconut {sweetened}
1/2 cup shredded coconut {unsweetened}
add at the end of baking
{bake just a few minutes}:
2 cups golden raisins

my method
preheat oven to 250°

in a big roasting pan,
mix dry ingredients,
then add wet ingredients.

bake for 30 minutes to an hour
stirring often {every 10 minutes},
watching for browning,
& testing as you go.
my 'test' is to scoop out a small spoonful,
then allow to cool.
once the granola is crunchy when cool,
it's done.

store in an airtight container.

Tuesday, August 12, 2014

earthly delights csa week 12

our share

Monday, August 11, 2014

frozen chocolate peanut butter pie

marian requested this pie
for her birthday last month.
it's the same one i made for her 2 years ago.
super easy & super delicious.

frozen chocolate peanut butter pie
graham cracker crust
6 ounces dark chocolate {plus more for garnish}
2 cups whipping cream
one 8 oz package cream cheese
1 cup peanut butter
1/2 cup brown sugar
1 teaspoon vanilla extract
chopped peanuts
chocolate sauce for garnish
in a small pot, melt together the 6 ounces dark chocolate and 1/2 cup whipping cream.  stir until just melted and no lumps remain, remove from heat.  pour into your crust shell and allow to cool as you make the next layer.
in a mixing bowl, combine 1/4 cup whipping cream, softened cream cheese, peanut butter and brown sugar.  mix until light and fluffy.  add in vanilla and the remaining 1 1/4 cup whipping cream and beat until peaks form.  spoon over the chocolate layer.  cover and freeze for several hours.  
allow your pie to slightly soften before serving.  sprinkle on more chocolate, chopped peanuts and drizzle with chocolate sauce.

Saturday, August 9, 2014


Friday, August 8, 2014

earthly delights csa week 11

our share
a huge, beautiful share,
green beans
summer squash
toothache flower
picked and distributed solely by the interns
so casey could be with her very sick mother.

we are thinking of you, casey.

Thursday, August 7, 2014

more nickel creek

from last night...

they also played this song, which i love
the video above is from 1999,
but they've been playing together
since they were little kids.
this photo is from around 1990

Wednesday, August 6, 2014

nickel creek!

headed here

Tuesday, August 5, 2014

happy birthday, annie!

today is annie's 20th birthday!
annie is my extra daughter.
i love this girl so much.

happy birthday, annie!

♥ ♥ ♥

pretending zucchini is pasta

got a giant zucchini?  try this:

1. slice thin
i used a cheese plane.
note: this zucchini was huge - these slices were 1/3 the width.

2. boil in salted water
until just tender - 4 or 5 min.

3. spread with filling & roll 
homemade pesto - yum!
they were delicious!
we took them to the river & shared with friends.
perfect picnic food - no fork needed.

not all of the slices were roll-able.
for the bits & pieces that fell apart,
i just treated them like noodles
& mixed the pesto right in.
not quite as pretty, but still delicious.

these zucchini noodles - zoodles?
would be so good with chunky tomato sauce.
i want to use them to make lasagna.

such a great alternative
to dense, doughy noodles.

Sunday, August 3, 2014

earthly delights csa week 10

our share
magic garlic
green beans
gernika peppers
sugarsnax carrots
summer squash
bulls blood beets
amaranth & lamb's quarters
ailsa craig - white onion
rossa lunga di tropea - red onion

Friday, August 1, 2014


here's some of what i'm listening to
while i'm walking/slash/running

what are you listening to?

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