on a whim

I decided to make granola.  I looked at a few different recipes from sites I love (shutterbean & big girls small kitchen) and made an easy bastardized version of their granolas.  It smells great.  I hope it tastes good and that I can wait until tomorrow morning to eat it.  I really think this is the kind of thing you can put anything crunchy in. Walnuts? Pumpkin seeds? Other fun crunchy grains? Whatever.


Fall is the time for baking, so get on it.  I recommend some explosions in the sky blasting in the background and, this might sound dumb, but as you mix an bake have an intention.  Are you making this to help you be smarter about what you eat?  Is it because you love your partner and want to make the something yummy?  Is it for that friend of yours that is going through a rough patch?  Whatever it is (it could even just to celebrate you - we don't do it often enough) just think it while you work.  You'll end up putting so much love into something so simple you will be able to taste it. Enjoy!

Tuesday Granola
bastardized from here and here


Ingredients
3 C rolled oats
1/2 C slivered almonds
1/2 C raw sunflower seeds
1/2 C (+ more) mix of raisins, dried blueberries, cranberries, and cherries (what, what trader joes!)
1/2 C raw millet
1/2 C honey
1/2 T cinnamon
1/2 C canola oil (you can probably use olive oil to give it a more savory quality)
salt to taste


Preheat the oven to 350. Mix all of your dry ingredients in a big bowl. Once mixed add the honey and the oil to coat.  Spread out on a rimmed baking sheet, set your timer for 10 minutes and bake.  Take out and stir around, then do this 2 more times.  Once your granola is a nice even toasted brown color, you're done.  Let cool completely before putting into air tight containers. While its cooling - continue to stir it around to keep it all broken up. (The other recipes said they made about 6 cups...I think thats what I got?!)


xo

Incroyable

I don’t know how to convey how wonderful this past weekend was.  I know I’ve talked about family dinners and my roommates from college and how very special and important everyone is but how exactly does one put into words that feeling.  That comfort one finds in friendships that will last forever?

We were in Athens, GA this past weekend to celebrate one of my best friends, Josh and his new bride, Erin.  Josh is one of those guys who, I’m sure, everyone feels comfortable with.  He’s sincere, he’s genuine, he’s real, he’s raw, he’s emotional, he’s hilarious, he can get serious, he gets mad, he’s passionate about everything that is important to him.  I love him dearly and value his friendship so very much. I rely on Josh probably more than he realizes and maybe even more than I do.  We’re both busy adults, I mean Josh is in Grad School and working a full time job and fixing his house and making pots and playing soccer and always finding time to spend with Erin. We all know I work too much.  But when the two of us actually have 10 minutes to reconnect – it’s instant.  We weave back and forth between life questions and jokes about the fact that we’re “adults” like it’s nobody’s business.  This past weekend was for him and I am honored I was able to participate.

Josh and Erin have so many important people in their lives, so many people who value them and cherish them – this led to a wedding full of incredible company.  Myself, two of my best girlfriends and former roommate (Sliz & Scare) and two of Erin college girlfriends (Ellen & Neha) were asked to be their usher-etts, it was great. We were able to say hello to every single person who came through the school house doors.  Ellen, the night before had struck up a conversation with her husband Ben and Rory and I by telling me that we were being too Wittenberg centric, which I totally appreciated and really enjoyed their company.  Josh asked me to do a reading for the ceremony, from Kahlil Gibran’s the Prophet, on Marriage.  It was so beautiful.  As I was reading, something compelled me to turn towards Erin and Josh and deliver the passage to them – to connect to them because this day and this reading was about and for them.  Not that I didn’t want to include everyone else, but this was important for me to say to them.  I want to share the passage because I think it's so true for relationships.

You were born together, and together you shall be forevermore.
You shall be together when the white wings of death scatter your days.
Ay, you shall be together even in the silent memory of God.
But let there be spaces in your togetherness,
And let the winds of the heavens dance between you. 




Love one another, but make not a bond of love:
Let it rather be a moving sea between the shores of your souls.
Fill each other's cup but drink not from one cup.
Give one another of your bread but eat not from the same loaf
Sing and dance together and be joyous, but let each one of you be alone,
Even as the strings of a lute are alone though they quiver with the same music. 




Give your hearts, but not into each other's keeping.
For only the hand of Life can contain your hearts.
And stand together yet not too near together:
For the pillars of the temple stand apart,
And the oak tree and the cypress grow not in each other's shadow.

The reception was awesome.  I can’t wait to send you to their photographer’s website so you can see the venue.  BEAUTIFUL.  More than once Rory and I were like – this is our reception.  This is what we’ve already talked about.  It was rustic and classy. There was a Bluegrass Band playing.  There was mac ‘n cheese, there was BBQ, there was pie.  PIE, guys.  I want pie instead of cake.  It was the rustic simplicity.  I also, want to make strawberry jam for everyone, Josh made fig preserves.  It was great.

All is all it was worlds colliding in the most beautiful way possible.  College friends, camp friends and Rory.  I was so happy to be able to introduce him to so many incredible people.  And, it was kinda nice to see a wedding similar to how we want ours to go – funny that one of my best friends would give us a test run. :)

How was your Halloween?  Anything exciting? Also - the best chicken pot pie I've ever made is coming soon. ! 

change

Things be movin.' 

What if I talked like that?  I mean, apparently I do because I just did but seriously, like all the time?  I'd hate me. A lot.

But seriously. I got a new job, October is going to be a little crazy and will end with awesome...

I feel good. I feel like all things moving are moving in the right directions. 

Yay! xo

I made 'em again

I pickled.  I pickled carrots and green beans.  I don't have the proper pickling stuff....so I improvise!  I have tongs, I have a deep pot and I have old pickle jars (yes, I see the irony).

I haven't eaten dinner yet, I wanted to make pickles and I had a late snack, no worries though, 'bout to heat up left overs and poach an egg. 

Pickles.  Here's what I did:

6-8 medium carrots, cut into spears

a good handful of green beans, ends cut off

1 1/4 C white vinegar

1 1/4 C filtered water

1/2 T kosher salt

about a palmful of:

crushed bay leaves

yellow mustard seeds

whole black peppercorn

coriander seeds

fennel (much less than a handful)

dill

red pepper flakes

magic spice - if I could tell you what's in this, I would...but I don't know

Put everything in a pot, bring it to a boil.  MEANWHILE, put the chopped veggies in your sanitized jar let it hang out.  When the mixture comes to a boil spoon over the veggies, leave yourself 1/2 inch head space.  Put your lid on, tight. Then fill your big pot with water again, bring it to a boil, place your jar of veggies into this boiling liquid, let boil for 5 - 15 minutes. Use tongs to remove the jar, place it on a flat surface and DO NOT TOUCH it for until tomorrow.  Then when the jar is cool, push on the lid a little, if there is give and it makes a popping noise, you can't put these on your shelf, they have to go in the fridge.  They'll still be good and will keep for about a month.  If your lid has no give, you've done it!  You can put these babies on your shelf for up to 6 months (I think...any other picklers out there disagree with me?) If you can't wait to eat your creation - I understand - just give them like 3-4 days before you pop 'em open.
my picture is so small. :( Enjoy!
xo

return-schmetrn

Where'd I go!? Sorry.  Busy is busy is busy is busy. (I'm sure some of you have eagerly been anticipating this return of sorts. :) ) Ugh. Sorry.  Not much to say about it, I've been making things and eating things and watching things and thinking things and shooting things.


A friend sent this to me, so I thought I'd share.  And, I'm going to pickle some carrots and green beans later, maybe I will fill you in on the process. :)

10 Days

I've been asked to compile meals for 10 nights for a family of 6, I was given a binder FULL of delicious recipes. I love it. I love the organization aspect of the whole thing.  And when have I ever denied loving food?!

While I am excited about this, it's organizing someone else's life - not mine.  I keep coming back to what exactly is it that I want and how do I want it.  And the answer never ceases to be difficult to muster up all I know is that I have to keep moving forward, one foot in front of the other.  And maybe, like I always try to do when I am seeking something from someone else and they can't seem to find an answer, ask it a different way.  Come at this whole thing from a different angle.  We shall see.

On another note, I think I've eaten more corn this summer than I've ever eaten in a summer!  I love corn. :)

xo

the return - of sorts

I made this the other night.

It was so good. AND so simple.  Boil salted water, throw in your pasta (I almost got bucatini but opted for these guys).  After you've put the pasta in the water, start the sauce.  Melt some butter in a pan, throw in a few spoonfuls of capers, add chili flakes, saute for a bit.  Then squeeze half a lemon into this, add some parmesan cheese, stir, stir, stir.  Get yourself a cupful of that pasta water, be careful not to burn yourself!  Add it bit by bit to the sauce - not all of it yet.  When your pasta is al dente, drain, then put the pasta directly into the pan with the sauce to coat.  Add the reserve pasta water as you see fit, more parm as you see fit then when you feel (cooking it all about feeling and taste!) the pasta is coated and ready to go you are set to eat.  Dress with more parm if you want and some fresh parsley.

It was the best dinner I've had in a while.  I have a feeling that my fall is going to get really busy.  However, I am committed to this outlet so I will make the most of my return.
  
See you in a second.
xo