Hi! Hope you are having a lovely week so far. You get to decide how you want your day to go, right? Hope you have been making your days count; whatever that means to you. Thanksgiving is next week! That came quickly, right? Weren’t we just celebrating the 4th of July? Take a deep breath, relax, and cook some Brussels Sprouts.
Continue reading “Maple Syrup & Balsamic Vinegar Glazed Brussels Sprouts with Thyme”
Hope you had a very peaceful weekend. We made a four day weekend out of it; spending time with Warren’s family in Canaan Valley, WV.
As the annual trip to Canaan approached, we were filled to the brim with excitement. We knew what was in store for us; jeep and hiking excursions, cooking, and most importantly, quality time with loved ones. Canaan brings family members from West Virginia, Virginia, Tennessee, and Colorado to celebrate togetherness.
Continue reading “Chocolate Brownie Banana Muffins (Gluten Free)”
Are you having a good week so far? We are! If you’re reading this, then you are alive, and that means you have every opportunity to have a good week. After a hectic schedule last week, and a fun filled weekend, we decided to take a couple days of down time to recharge. No fuss meals, revamped leftovers for lunch, and a lot of porch chilling pretty much ruled Monday and Tuesday.
Continue reading “Simple Kale & Pumpkin Seed Pesto (Vegan)”
Summer here. I had a birthday yesterday. It’s not unnerving, but it does feel a bit different this time around. Not good or bad, just different. That 3-5 birthday; the birthday 5 years from 4-0; the birthday where people say, “oh, you’re still so young”, but I’m actually the oldest I’ve ever been in my life.
Continue reading “Hot Jackfruit Open-Face Sandwich”
Weekend breakfasts around here can be summed up in three words. Lively, leisurely, and lingering. Not having to battle with an early alarm clock means we get the chance to take our time, and enjoy the ritual. When you are mindful of how sharing a meal together is more than just nourishment for individual bodies, you create a space for food to serve as as a family connection. The cooking, the conversations, and the slow pace is a deliberate strategy to shake off residual weekday tension, and come together. As an added bonus, we get to feast on things like shakshuka.
Continue reading “Breakfast Energy Bars with Oats, Walnuts, and Rosemary (V, GF)”
The heat. The humidity. Driving us off the front porch at 7:15 p.m. as the sun peeks over the cabin roof, the high temperatures here in East Tennessee seem perpetual. Like marionettes, the sun beckons us to ditch standing over a stove as much as possible. Knowing the glory of fall and winter will have us warming up the kitchen with pots of chili, we easily give in to the ebb of the oven.
Continue reading “Gazpacho with Tomatoes, Beet Leaves, and Basil + Popsicles”
Fruit 101: Flesh, agriculture, staple, nutritious, and raw. Oh, and forlorn fruits we like to call “vegetables”. That’s my adjunct lesson. Cut some up, toss them together, and call it a fruit salad. Label it fruit cocktail, it’s still chunks of fruit lobbed together. Even the colorful are well-worn on the inside. Luckily, we have the spice trade as a dutch uncle. He’s our one way ticket out of Sleepy town.
Continue reading “Fruit Salad with Indian Spices and Mint Simple Syrup”
That gourd. The one from South Asia. If you find this botanical berry creeping in your garden this summer, you’re in luck. Containing phytonutrients and lignans (polyphenols), the cucumber bolsters our cardiovascular health and lends us a helping hand in our crusade against cancer. Whether slicing or pickling, we can all stand to reap the health benefits of Cucurbitaceae.
Stepping off the advocacy of health soap box, let’s be real. Let’s talk about that bona fide love for the dill pickle. While dill isn’t a honcho in the nutrient domain, it does provide us with a healthy dose of Vitamin A and Vitamin C. Frankly, though, the two of us eat pickles for one reason. We do it for the cream of the crop. We do it all for the vinegar.
Continue reading “Cucumber Salad with Red Onions (Vegan)”