Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts

Thursday, July 11, 2013

Since Last Year: A Summary

This morning I am going to WOW you with my breakfast.


Boom.

Your jaw dropped, right? Almond butter and homemade blackberry jam AND peaches on a RICE CAKE?! STOP IT! KATE, YOU HAVE GONE TOO FAR.

Ok, let's get real for a second. I've been away for awhile.  Babies have been conceived and born in the time I’ve been away from this blog.

Just to be clear: Exactly NONE of these babies were mine.

Everybody got that?

It’s not that I haven’t been making things. I have been. I just haven’t been writing about them. For some reason life just felt too busy.

And then, just like that, it didn’t.

Now here I am with three posts on three consecutive days like I've never even been gone. I don’t know what happened. Maybe it’s summer daylight lasting until 9pm.
Maybe it’s something else.

Whatever it is, herewith, some things I did when I wasn’t here.*

*Not in chronological order.

I gold leafed a bunny.

Isn't he cute? Also, I learned that gold leaf is messy. It is definitely a cousin of glitter, "the herpes of craft supplies."


I had an Oscars party.

We had a red carpet, too. Natch. The tape adhering the red carpet stuck to my floor. Still can't really get it off. Yes, I've tried Goo-Gone and scraping. Good thing this is a rental.


I made some necklaces.




And some bacon candy.




I bought some art and hung it up.



I made brownie sundaes.

Make your own hot fudge sauce and brownies; buy the ice cream.


And stuffed escarole.

This looks like a mess, but it's incredibly delicious. Lidia Bastianach is a genius.


And gluten-free, grain-free meyer lemon mug cakes.

Just replaced the weird sweetener with 1T +1t of granulated sugar. These make an amazing breakfast treat, too.
 
Ok, I made those a couple of times.

I made some ridiculously tasty Banana Bread with Coconut and Rum. Oh, and browned butter. Thank you, Joy the Baker, for that one.



And thank you, Blake, for your hunting skills.

This went into a "Goose Bourguignon" recipe. Which turned out gamy, but edible. I count it as a win.

Turns out making a wild goose edible requires a LOT of ingredients.

Britta was an amazing co-chef on this one. Turns out butchering a goose is a fairly nasty process.


On the lighter side, I made some appetizers.

These are purple rice crackers with avocado, a little greek yogurt mixed with a little lime juice, and garnished with my new favorite seasoning, shichimi togarashi. Virtuous, yet delicious.


And roasted some rhubarb.

Delicious over vanilla ice cream although also pretty good on its own or with yogurt.


And then there was this ham. This eight pound, big ass country Easter ham.



Three pounds of which is hacked up into large chunks in my freezer.
Where it will probably stay for a year until I no longer feel guilty about composting it because what am I going to do with huge chunks of frozen ham?

Any suggestions?


Monday, April 16, 2012

The Paradox of Choice

I finally made my own granola yesterday, for the first time. Making granola is surprisingly confusing. There are just too many options. Sure, oats are a given (Quaker Oats of course!) but beyond that...

There are nuts.  Almonds, Pecans, Walnuts, Pistachios, Cashews, Coconut...
There are seeds.  Sunflower, Chia, Flax, Pepita...
There are dried fruits.  Cherries, Blueberries, Apricots, Currants, Raisins, Bananas...
There are sweeteners.  Brown Sugar, Granulated Sugar, Agave, Honey, Rice Syrup...
There are fats.  Butter, Canola Oil, Grapeseed Oil...
There are flavorings.  Cinnamon, Nutmeg, Vanilla, Pumpkin Pie Spice, Cardamom...

Based on the above, there are 10,800 different granola flavoring options. At least I think that's right. Math was honestly never my strong suit.

Anyhow, that's a damn lot of options. It's enough to make you want to lay down and take a nap.

But I managed to power through.

Kate's First Granola

Ingredients
2 cups Quaker old fashioned rolled oats
1 cup chopped almonds
1/2 cup unsweetened shredded dried coconut 
1/3 cup pepitas (shelled pumpkin seeds)
1/4 cup flax seeds
3 tablespoons butter
1/4 cup honey
1/2 teaspoon salt
1 vanilla bean, split and seeds scraped

Directions
1. Preheat oven to 325 degrees. Combine first five ingredients in a bowl and toss to combine. 

2. Place butter, honey, salt, and vanilla bean (including seeds) in a small saucepan and warm over low heat. Stir while heating. When butter is completely melted, remove the vanilla bean pods and pour the melted honey-butter over the oats and nuts and stuff. Toss until the grains and nuts and stuff are totally, evenly coated. 

3. Prepare a large rimmed baking pan by greasing it lightly with butter. Evenly-ish spread the granola mixture in the pan. 



4. Bake for 15 minutes or until browned, stirring at least once while baking. Cool completely in the pan on a wire rack. Store in an airtight container. 

I realize this doesn't look materially browner than the uncooked shot, but I swear it is browned. See that piece of coconut in the middle of the picture? Totally golden.

The results here were good although I am looking forward to investigating other combinations. I'd really love to amp up the coconut flavor - it was pretty subtle here. More granola experiments to come!


Thursday, July 07, 2011

Eleven Things I Love Right Now

This exhibit at SFMOMA.
It's fantastic. Some of the art gave me chills. I'm serious.  



This ring.
A gift to myself for things done well.



Tomato salad.
I make this with whatever ripe heirlooms I have, then I add whatever's in the fridge that looks good. Tonight it was basil and avocado. I always dress this simply with olive oil, sherry vinegar, sea salt and freshly ground pepper. And it is always so good. Be sure to drink the juices from the bowl at the end - that's the best part. (Or, if you live with another person, perhaps use a spoon for the juices rather than drinking directly from the bowl as I tend to do when alone.)


Navy blue.

Summer fruit.

Ridiculously girly shoes.

Summer fog.

The color, shape, scent and general state of being of these fresh lychees.

Muhammara with homemade pita chips.
The muhammara isn't homemade (yet) but I intend to tackle that soon 'cause I'm obsessed with this stuff. Here's the recipe, in case you want to give it a go before I get a chance to. Homemade pita chips are super easy: Heat oven to 375, cut pita into wedges, brush with olive oil, sprinkle with sea salt, bake for 10 minutes. Tastes honest and healthy, not like the pita chips you get at the store.


This song.

And last, but not least, this emoticon:

:(|)

It's a monkey!
And if there is one thing I am sure of, it's that we all need a few more monkeys in our lives.




Sunday, May 15, 2011

A Lovely Spring Day

There's something about a sunny spring day that makes me just want to throw open the windows and clean house.

I know, I'm weird.  (We've covered this before, no?)

Today was one of those sunny spring days. I got up to do laundry (my most hated chore) and went out for a couple of runs while the loads were in the washers (shorter, more painful, hilly run) and dryer (longer, more enjoyable run and a stop for La Boulange's amazing cold-brewed iced coffee).

I got home, fetched my clothes from our wretched garage laundry room and put the laundry away. I note this because in more lazy times, piles of clean laundry live on the second sofa in my living room for a while. This is the problem with having two sofas, too many clothes, and no roommates. I still have plenty of outfits to wear and a comfy place to sit and watch tv even when the other comfy place to sit is covered in clean clothes and sheets.

Feeling inspired by my responsible adult laundry effort, I elected to tackle my positively nasty stove, cleaning the grates and everything. A Mr. Clean Magic Eraser (my all-time favorite cleaning tool) was put down in the process. But now the stove sparkles. 

I made myself lunch, channeling this post. This time I added a new element - anchovies (three of them, mashed up to a paste) - into the butter. The spring radishes really are so mild. I love them.


I tried on and purged a bunch of old clothes from my dresser and closet. I then tackled a project that's been in the hopper for MONTHS - I put up new hooks on the side of my movers-damaged-bookcase-turned-handbag-and-shoe-storage piece, for displaying all the too-long necklaces that just get tangled on top of my dresser, and to get my gym bag off the floor, for once and for all. Victory.

True that, poster. True that.
Also, I just want to give a shout out to the DeKalb T.J. Maxx which is the best, cleanest, most well organized T.J. Maxx in existence. That's where I picked up that cute pillow. I saw an identical pillow months later in a snooty home store in Sonoma for 5x what I paid. Ha. 

After that I showered. Sorry, there's no picture of that. Trust me, it's better for all of us that way.

By the time all that was done, it was time to tackle the fun chore of bill paying. Woohoo! I got a little ambitious after paying bills and tried to rollover my old 401K into my new one but got confused and decided that it would be better if I just had a snack instead. A ripe mango in the fruit colander was calling my name, so I whipped up a mango-strawberry smoothie.



Kate's Mango-Strawberry Smoothie

Ingredients
1 ripe mango, peeled and pitted
8 or so strawberries, washed and trimmed
1 cup Greek yogurt - I usually use 0% because that's what I keep around
1/2 cup milk

Directions
Put everything in the blender and blend it. 
The end.



I just started making these recently, and I'm addicted. They are a favorite new weekend treat. I usually do not add any sweetener - I like the wholesomeness of just the fruit (but I do try to wait until the mango is almost too ripe and I select the ripest strawberries in the container).

For serving, I especially love to rinse out my to-go iced coffee cup and straw from the morning's coffee and drink my smoothie out of that. Drinking smoothies out of straws is so much more fun. Actually, drinking anything out of a straw is more fun. Except hot coffee, of course. Also, I'm recycling!

In spite of today's loveliness, the week preceding was kind of a rough one for me, and I determined that flowers were in order. I love late Spring because it means peonies are in season. They are my favorite (alongside my early spring lilacs), and always remind me of our dear neighbor, Jane Beard, who was like another grandmother to me when I was growing up.

Jane practically had an entire field of peonies in her front yard and they always bloomed at the beginning of June, ushering in summers filled with daytime lemonade stands and evening games of hide and seek.

The tricky part about peonies is that they are only available for a very short window in May and June. Their scarcity makes me want them all the more when I see them.

Tulips and roses are fine when you can't get anything truly seasonal, but I really love old school blooms like these peonies that look like they came directly from someone's garden. They are very lightly scented and smell fantastic - such a nice little bonus. 

I also picked up the most perfect notebooks for work at Flax Art and Design. I know this place is a San Francisco institution - I remember getting their catalogs at home when I was young - but somehow in two years I'd never set foot in the store. On a lark, after picking up exciting things like toilet paper and dish detergent at Safeway, I stopped in.

I was in crafty heaven. Flax is amazing. Like Paper Source times 1000. I could spend hours upon hours dreaming up projects there.

The notebooks I picked up at Flax are perfect for work (and I don't use that word lightly to describe objects) because they are:
  • large (all the better to diagram with),
  • spiral bound (so they lay flat - helpful for a left-handed person),
  • thin (so they're lightweight and don't take up much room in the already heavy work bag), 
  • cheap (duh), and
  • pretty! 
I think I am going to start with the robin's egg blue one, although I do love all the colors. I also love the inscription on the front:

"Most advanced quality gives best writing features & gives satisfaction to you."

Indeed, little notebook. Indeed.
I don't know why this picture is formatting vertically. Odd. I suggest turning your computer clockwise 90 degrees.

Happy Spring Day!