coming from the kitchen

zucchini chips

Roasted tomato caprese bites. Just roast the tomatoes with a sprinkle of sugar, a dash of balsamic, and some olive oil at 300 for a couple of hours. Top with fresh mozzarella and basil.

Salad. Lots and lots of salad. I have three more big bags of lettuce/arugula/spinach down in the garage fridge. I don't think I can eat it all! It's growing so great. I probably should give some to the neighbors.

That crumbly purple stuff. Oh that's just some Pampered Goat Wild Blueberry Goat Cheese. (I couldn't find a link for you.)

Um, get in your car and drive straight to Costco and get some! Hurry. Heavenly.

Fried rice. After my mom died, my dad really struggled in the kitchen. Poor man. He tried really hard to cook for us.  My brother and I were completely ungrateful and would roll our eyes when he would make fried rice. Every. Other. Night. He was proud of it, but it completely lost its novelty. I've learned to love it again.

Roast chicken. I always make two at once. Why not? I stuffed them with lemons and some lemon thyme that is growing in a pot on my deck. It smelled so good.

Bread. Butter necessary.

And banana bread. Oh man. I've gotta stay away from that stuff. Thankfully, there are quite a few people around here who do a good job of gobbling it up. 

No wonder my kitchen is always a mess! Eat up.

scones

These are one of our favorite morning treats. I love them because:

A) They are easy!!

B) They are vegan.

C) They are yummy!

D) My kids eat them. (You can't say that about very many things that I make)

This recipe is adapted from the original Raspberry Scone recipe found in Babycakes (awesome cookbook for yummy treats!)

Berry Scones

2 cups whole wheat spelt flour

1 T baking powder

1/2 tsp salt

1/3 cup coconut oil, plus more for brushing (I've used veggie oil in a pinch)

1/3 cup agave nectar

1 T vanilla

1/4 cup hot water

1 cup fresh or frozen berries (we love using blueberries, but raspberries work well too)

1/4 cup raw sugar

**Preheat the oven to 350 degrees. Line a baking sheet with parchment or use a silpat. In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, agave nectar, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Using a rubber spatula, gently fold in the berries just until they are mixed into the batter.

    For each scone, scoop 1/3 cup batter onto the baking sheet. Space them 1 inch apart. Lightly brush the tops with oil and sprinkle them with raw sugar. Bake the scones on the center rack for 7 minutes, then rotate the baking sheet 180 degrees and bake for another 7 minutes. Let them cool on the baking sheet for about 10 minutes.

But who wants to eat them at the table? They are best enjoyed on a rainy morning, in a fluffy nest like this.

With strong coffee and slouchy sweatshirts.

And maybe a great story told by a little boy, who loves talk about an airplanes flying by.

And of course, you should share them.

Enjoy!!    

the weekend and things that go together

tomatoes + fresh mozzarella + basil + olive oil + balsamic vinegar

meat + a grill

dinner + the deck

me + him

these rocks + a wheelbarrow + my arms and legs (okay Carl helped too). we moved them from our neighbor's yard to ours. wonder how it's going to feel tomorrow?

these girls + laughs

april + tree blossoms

this salad + my mouth!

a beer (bought for you by your friend because "it matches your hair") + a porch swing

yellow scarves + yellow sandals 

ian + the bath (all this playing outside can really get a boy dirty!)

emma + her tether ball + all the neighbor kids-- we've become very popular

And me + you. Thank you for coming here so often and reading- even the boring parts. Thank you for letting me be real and honest. Thank you for encouraging me. Thank you for every word that you've typed to me. Technology is so great. Thank you for being close even though we may be far apart.