tag:blogger.com,1999:blog-1537505269714968742024-03-18T10:05:51.302-07:00Stew or a StoryTrishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.comBlogger173125tag:blogger.com,1999:blog-153750526971496874.post-72359861418387715382020-04-12T17:47:00.000-07:002020-04-12T18:28:01.645-07:00Funfetti Butterscotch Blondies <div class="separator" style="clear: both; text-align: center;">
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Hi, friends. </div>
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Happy Easter if you're celebrating. </div>
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It's been over a year since I last posted here. Since January, I've had a lengthy post in my drafts folder about how we make week-night meals work as two parents who work two full time jobs outside of the home with two toddlers. </div>
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I never seemed able to finish it, and here we are, two parents attempting to work two full-time jobs inside of the home with two toddlers. </div>
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It's a weird time. <br />
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Although I'm struggling through hard feelings as I imagine most people are (hello crippling anxiety and existential dread), I'm also finding so much to be thankful for--that we can both work from home, extra time with my babies, warm spring weather, these BEAUTIFUL eggs from my neighbor's backyard chickens, a slower pace of life. <br />
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The truth is, in a lot of ways I have been soaking up these slower days with my kids. While I usually have a host of worries humming in the back of mind, I've also found great joy in longer pajama mornings, family lunches, backyard exploring, and daily afternoon walks. (And I can't stop thinking about this <a href="https://humanparts.medium.com/we-work-when-we-should-weep-403e21f31db5">article</a>.)<br />
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In the <a href="https://www.youtube.com/watch?v=nVW9QOIeqQg">immortal wisdom of Frozen II,</a> the soundtrack of which plays continuously throughout the day in my house, "these days are precious, can't let them slip away."<br />
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We've also been cooking a lot, as I'm sure you have too. A few favorites:<br />
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<li><a href="https://www.howsweeteats.com/2019/01/sheet-pan-gnocchi/">sheet pan gnocchi</a></li>
<li><a href="https://www.wellplated.com/instant-pot-butter-chicken/">instant pot butter chicken</a></li>
<li><a href="https://pinchofyum.com/garlic-butter-baked-penne">no-boil penne with meatballs</a> </li>
<li><a href="https://www.acouplecooks.com/best-blender-muffins/">banana blender muffins</a></li>
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We've still been making our regular standbys too, like roasted sweet potatoes and veggies with chicken sausage, tilapia with rice and broccoli, spaghetti, and burrito bowls. I attempted to make sourdough bread (emphasis on the attempt; it did not rise), and last week I made these funfetti butterscotch blondies for Adam's birthday.<br />
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<i>(Eating grated parmesan cheese on a plate while she waits for dinner, because, toddlers)</i></div>
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This is my mother-in-law's recipe. The past two years Adam has asked for these butterscotch blondies in lieu of a birthday cake, associating them, I think, with memories of church picnics and childhood. I am posting this recipe as much for myself as I am for you so that I do not forget the recipe. </div>
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The sprinkles were a new addition this year, and I am never looking back. These are decadently sweet, with a delicate top that shatters as you bite into it. I recommend <i>almost </i>under baking them so that they are extra chewy. Serve with a glass of milk or a cup of coffee. View these as a virtual hug from me to you. </div>
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Stay well, friends. </div>
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Funfetti Butterscotch Blondies </h3>
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<b>Ingredients: </b><br />
2/3 cup butter (11 tablespoons)<br />
2 1/4 cup firmly backed brown sugar<br />
3 eggs<br />
1 teaspoon vanilla<br />
2 2/3 cup flour<br />
2 1/2 teaspoons baking powder<br />
1 teaspoon salt<br />
1 cup butterscotch chips<br />
2-3 heaping tablespoons sprinkles<br />
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<b>Directions: </b><br />
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Preheat oven to 350. Liberally butter a 13 by 9 inch pan and set aside.<br />
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Melt butter in a medium-sized sauce pan. Add brown sugar. Stir well, then remove from heat and let cool 10 minutes. </div>
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While the butter/brown sugar mixture is cooling, whisk together the flour, baking powder and salt in a large bowl. </div>
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Add vanilla and eggs to butter/brown sugar mixture and stir well. </div>
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Add wet ingredients to dry ingredients and stir until smooth batter forms. </div>
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Fold in butterscotch chips and sprinkles. </div>
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Pour into greased pan and bake at 350 for 23-25 minutes.<br />
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*Note, do not over bake these! You'll want to take them out of the oven before you think they're completely done. If you cook them too long, they get hard around the edges. It's ok if the center looks a little soft---they will firm as they cool.<br />
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Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com7tag:blogger.com,1999:blog-153750526971496874.post-15773635747642695342018-12-02T18:31:00.000-08:002019-12-29T17:29:48.142-08:00Favorite Granola Bars & Life Update <div class="separator" style="clear: both; text-align: center;">
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<img border="0" data-original-height="1600" data-original-width="1294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Lqhqd2yFUPliHq8V4Vw_J4-V5cbYmR59RKTmXtzbtYCHYzJl2YSb_sPrzr4heeNjNQUCl4M_Rxp6R1daBswYHqD7adNE7T1C95BqJ3kkGqEkFCGL10ZbnJKKMdsbKcLNkLhbBGDka-4Q/s1600/_MG_6732.jpg" /></div>
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Hi, hi, hello. :) </div>
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Anyone still out there? I'm not sure if many people still read blogs anymore, as instagram is increasingly encroaching on that part of the internet, but here I am. Though the absence of posts would say otherwise, I have missed this space, but I've been a bit busy. </div>
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I had another baby. </div>
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Meet Amelia. We are completely and totally smitten,</div>
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Maybe you're thinking, "didn't she just have a baby?" And the answer to that is <a href="http://www.steworastory.com/2017/02/hes-here.html">yes</a>. Caleb and Amelia are 18 months apart. </div>
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As I've <a href="http://www.steworastory.com/2018/03/easy-banana-pancakes-for-baby.html">previously written</a>, Caleb was a very challenging baby, and I struggled a lot with my initial adjustment to motherhood. Pretty much everything about it was hard and humbling. So, finding out when he was ten months old that we were pregnant AGAIN, just as things were starting to get a little easier and I was feeling a little less like I was in a constant state of survival was <i>really really</i> hard. And humbling. </div>
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But, as it turns out, nine months is a long time. Life with Caleb continued to become easier and more fun (despite the new toddler tantrums) and we began to create space in our hearts and minds for a little girl(!) to join the mix. </div>
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And now that she's here, I feel like she's filled a hole that we didn't even know existed. Make no mistake--life with two under two is utter insanity--think simultaneous baby crying and toddler meltdowns and a house that is a complete disaster most of the time. But one thing that having kids has taught me is that everything is fleeting--the good moments and the hard ones. I've gotten a lot better at breathing through the hard moments and trying to cherish the good ones. </div>
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And if there's one thing I know to be true in my life, it's that my younger sister is the best gift my parents have ever given me. </div>
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I hope that Caleb feels the same way. I think he will.<br />
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Amelia is almost three months old now, but in her first few weeks of life, I could not get enough of these granola bars. In those first few weeks when I was breastfeeding at all hours of the night, I kept these on my nightstand for snacks throughout the late night and early morning hours.</div>
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<img border="0" data-original-height="1600" data-original-width="1138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIHPDlWr4Eht6r29uG92mOIlbHd3JCJF3eOzNB_CBrwkADi2ROe6aa1Lg359i73xaNK2iEB3KetWco3nlgQ3zTDsTcQrlE4mmUyVhWYOvwF10sZ2V1mxVoeAdZT_72Il3bh_llmIsbnAY/s1600/_MG_6722.jpg" /></div>
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Maybe you're thinking that there are a million types of granola bars--even really good granola bars--the you can buy at the store, so why take the time and effort to make your own? </div>
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Honestly, I share the sentiment, or I did until I made these in a moment of last minute nesting before Amelia arrived. But I can confirm that if you take the time to make these homemade granola bars, you will not regret it. </div>
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When I ran out of my first batch of these, I went back to the store-bought kind and was so disappointed. The very next day, I made a second batch of these, even with a three week old at home. They are that good (and that easy to make). </div>
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I know it's Christmas cookie baking season now, so granola bars probably aren't high on your baking priority list, but bookmark this recipe for later, or better yet, make them and add some holiday sprinkles. </div>
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<img border="0" data-original-height="1600" data-original-width="1322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGU2XjoJDNa5_ieDZP1fwBycBrL6HdcBtBmQHSmFIv478bGFKiR7oFRUuLMGRWyY2nPbyF0OH7-k3z2htauTY6BTrzbqpAf5IPnS_klH1hSqejNsyRLO8g0JR7ustSa7urA4E48tZ7Pefr/s1600/_MG_6742.jpg" /></div>
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<h3>
Favorite Granola Bars</h3>
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<b>Ingredients: </b></div>
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2 1/2 cups old fashioned oats</div>
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1/2 cup oat flour (made by pulsing 1/2 cup oats in a food processor or blender)</div>
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2/3 cup uncooked quinoa, millet or wheat germ </div>
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1 teaspoon salt</div>
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2 cups dried dried fruit (my favorite combination is dried cranberries and chopped dates)</div>
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1 cup chocolate chips (Dark chocolate is good. I also really like the mini chips here if you can find them)</div>
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1/2 cup almond butter or peanut butter </div>
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1/2 cup neutral oil</div>
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1/2 cup maple syrup, honey, agave, or golden syrup </div>
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<b>Directions: </b></div>
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Preheat oven to 350. Line a 9 by 13 inch pan with parchment paper or grease well. </div>
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Combine oats, oat flour, quinoa, salt, dried fruit, and chocolate chips in a large bowl. </div>
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In a separate small bowl, whisk together the almond butter, oil, and maple syrup. Add the wet mixture to the dry mixture and stir to combine. </div>
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Pour the mixture into the pan and press firmly, using your hands to smooth the top. Bake for 25-30 minutes or until the top is lightly golden. For the best-shaped granola bars, let cool completely before cutting. </div>
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I like to cut these into bars, individually wrap each one, and keep the in the freezer, if you can get them to last that long. </div>
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Adapted, barely, from <a href="https://smittenkitchen.com/2015/06/chocolate-chunk-granola-bars/">Smitten Kitchen </a></div>
<br />Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com3tag:blogger.com,1999:blog-153750526971496874.post-88997122617077650742018-03-04T16:49:00.001-08:002019-12-29T17:30:14.899-08:00Easy Banana Pancakes for Baby <div class="separator" style="clear: both; text-align: center;">
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Hi, friends. </div>
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Here I am, over a year later, finally updating the blog. </div>
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My baby is a year old now, and his first birthday felt like a big accomplishment. </div>
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Motherhood, it turns out, was a really tough adjustment for me. <br />
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Caleb was a fussy newborn and all-around terrible sleeper, both for naps and at night-time.<br />
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I'd heard about sleep deprivation with a newborn of course, but I wasn't prepared for the effect it would have on me to have interrupted sleep for months at at time.<br />
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It is painful to me to admit, but the first few months of his life were a dark and hard time for me.<br />
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I felt like a constant failure for never getting him to nap well and always having a fussy and over-tired baby, and the severely interrupted night sleep made me feel like a sad shadow of my former self. To make matters worse, Adam went back to traveling during the week, so I was alone with a non-sleeping baby four days a week. <br />
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I survived that time mostly due to my sister, who spent many days and nights with me soothing a fussy Caleb, and my friends who brought by food or just came by to provide company. <br />
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Thankfully, over time, his daytime sleep improved, and with a lot of hard work, he started sleeping longer stretches at night. I went back to work, which brought another set of challenges, but overall once he turned four months old, he became a much happier baby, and he's become more and more fun ever since.<br />
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Since he turned six months old, our moments of joy and laughter far outnumber the hard or frustrating moments.<br />
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These days, my baby is adventurous, opinionated, endlessly curious, and always on the move. He loves exploring, throwing things, taking books off the book shelf, banging toys together to make loud noises, and generally tearing up a room. I love every single thing about him and kiss his chubby cheeks every chance I get. </div>
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These banana pancakes are his very favorite thing to eat. He's been eating them since he was about eight months old, and I make them pretty much every weekend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqy8t1rS9OHrjytusnT0vTgQEZ7fTbIahcx6ZPa0a4hubg7C4cwGI1PzlQqd07Lrc0O3YG-nutBhLFrNcz7QUO3hyphenhyphenv88XWWJQk5sGiu6uSHkjpq_Ojh4PUxWihdQt6FjZFmq5iz9n3H2Q_/s1600/_MG_6600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqy8t1rS9OHrjytusnT0vTgQEZ7fTbIahcx6ZPa0a4hubg7C4cwGI1PzlQqd07Lrc0O3YG-nutBhLFrNcz7QUO3hyphenhyphenv88XWWJQk5sGiu6uSHkjpq_Ojh4PUxWihdQt6FjZFmq5iz9n3H2Q_/s640/_MG_6600.jpg" width="426" /></a></div>
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This is a five-ingredient, one bowl recipe. I never measure any of the ingredients, and the pancakes always turn out fine. These pancakes are more moist and less fluffy than your traditional pancake, but that makes them easier to chew and swallow for little eaters. I cut the pancakes up in small pieces for Caleb, and I can generally only give him a couple pieces at a time, otherwise he will stuff all the bites in his mouth at one time! His love for these pancakes is intense. <br />
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He can eat this entire recipe in one sitting, although I usually try to stretch it out over a couple days. I often double the recipe and save the leftovers in the fridge for easy breakfasts during the week.<br />
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While I know this recipe might not be appealing to many of my readers, I hope it might be useful to some of you. For others, here's another <a href="https://smittenkitchen.com/2018/01/banana-oat-weekday-pancakes/">healthy banana pancake recipe</a> you might like.<br />
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Thanks for sticking around, friends. I hope you find something this week that makes you as happy as these banana pancakes make Caleb. : )<br />
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<h3>
Easy Banana Pancakes for Baby </h3>
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<b>Ingredients:</b><br />
1 ripe banana, mashed<br />
1 egg<br />
2-3 tablespoons baby oatmeal (or oats, pulsed in a blender or food processor)<br />
dash of cinnamon<br />
dash of vanilla extract<br />
1-2 tablespoons butter or oil of choice<br />
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<b>Directions:</b><br />
1. Heat butter in a medium saucepan over medium heat. <br />
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2. Whisk together mashed banana and egg. Add oatmeal, cinnamon, and vanilla extract and stir to combine.<br />
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3. Pour batter into pan. (I usually make 3 pancakes) Once bubbles form on the surface, flip to the other side. Cook until both sides are golden brown.<br />
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Let cool before serving to baby. Enjoy!<br />
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<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-weight: bold; left: 140px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 4686px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-weight: bold; left: 140px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 4686px; width: auto; z-index: 8675309;">Save</span>Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com42tag:blogger.com,1999:blog-153750526971496874.post-27366330004550879772017-02-27T15:04:00.001-08:002019-12-29T17:30:36.603-08:00He's Here!<div class="separator" style="clear: both; text-align: center;">
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Our perfect little Caleb arrived on February 20th. Today he's a week old, and looking at these photos makes me a little teary because he's already grown so much already. (<--I used to think it was weird when other moms said things like this, but now I totally understand.)</div>
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There were many moments throughout my pregnancy when I wished that the timing had been different--when I was suffering through morning sickness and exhaustion while studying for the bar, terrified that I wouldn't pass; when I had to tell my employer a month into my new job that I was four months pregnant; when we lost out on our second offer on a house and our temporary housing situation was less than ideal--but now I can see how little any of that mattered. It was never about my timing anyway. Now everyday I look at him, unbelievably happy despite my sleep deprived state, and think, </div>
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it was you, all along,</div>
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all along, it was you. </div>
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Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com19tag:blogger.com,1999:blog-153750526971496874.post-25299121114063200362017-01-01T18:30:00.000-08:002017-01-02T08:54:51.925-08:00Happy 2017!<div class="separator" style="clear: both; text-align: center;">
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Happy 2017, friends!<br />
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I did not intend to entirely neglect this space for two and half months, but such is life. Between long work hours, moving into a new house, and trying to prepare for baby, I have been doing well to just feed myself decent meals, let alone make new dishes to share with you.<br />
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However, I have been cooking a bit more in recent weeks. Soup weather is fully upon us, so I've made a variation on this <a href="http://www.steworastory.com/2014/01/kale-and-potato-soup-with-spicy-turkey.html">kale and potato soup</a>, my mom's <a href="http://www.steworastory.com/2014/11/best-ever-turkey-chili.html">best ever turkey chili</a>, <a href="http://www.steworastory.com/2013/02/moroccan-chickpea-stew.html">moroccan chickpea stew</a>, and an easy <a href="http://www.foodandwine.com/recipes/white-bean-and-ham-soup">ham and white bean soup</a> with leftover Christmas ham. Christmas morning, I made Smitten Kitchen's <a href="https://smittenkitchen.com/2013/11/cranberry-orange-breakfast-buns/">cranberry-orange breakfast buns</a> (shown above), and they were <i>amazing</i>. I highly, highly recommend that you try them.<br />
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Adam and I escaped to Asheville this weekend for a last hoorah before baby R comes in February. It was a much needed get away. We ate <a href="http://zambratapas.com/">tapas</a>, listened to music at our <a href="http://5walnut.com/">favorite wine bar</a>, and drank <a href="http://frenchbroadchocolates.com/frenchbroad/">hot chocolate</a> (salted maple and pistachio rose cardamon shown above).</div>
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I am still in disbelief that Baby R will be arriving in 6ish weeks. I've been experiencing such a mixture of emotions---extremely grateful that we have made it thus far and that baby seems healthy, discouraged about how large I feel and how uncomfortable I am when sitting or standing for any period of time, fearful about giving birth, anxious about getting everything ready in time, and worried about recovery, taking care of a baby, and going back to work after maternity leave. Most of all though, I can't wait to see our baby's face for the first time and kiss his or her little cheeks. I cry every time I think about it. Actually, I cry a lot these days about a variety of things. Poor Adam. </div>
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<i>(Don't mind the hair)</i></div>
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I'm not sure how this space will evolve over the next year, but as I always, I am so grateful to you for reading and sharing and cooking. </div>
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I didn't post as many recipes in 2016 as I have in years past, but here are some of my favorites: </div>
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<a href="http://www.steworastory.com/2016/03/wheat-berry-salad-with-chickpeas-feta.html">Wheat Berry Salad with Chickpeas, Feta, Carrots & Peppers</a></div>
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<a href="http://www.steworastory.com/2016/04/panang-curry-with-chicken-and-vegetables.html">Panang Curry with Chicken and Vegetables</a></div>
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<a href="http://www.steworastory.com/2016/03/tilapia-tacos-with-cilantro-lime-slaw.html">Tilapia Tacos with Cilantro Lime Slaw </a></div>
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<a href="http://www.steworastory.com/2016/08/simple-eggplant-and-tomato-stew.html">Simple Eggplant & Tomato Stew</a></div>
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<a href="http://www.steworastory.com/2016/05/small-batch-kettle-corn-with-video.html">Small Batch Kettle Corn</a></div>
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<a href="http://www.steworastory.com/2016/04/chocolate-nice-cream.html">Chocolate Nice Cream </a></div>
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<a href="http://www.steworastory.com/2016/02/shakshuka-pizza.html">Shakshuka Pizza</a></div>
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<a href="http://www.steworastory.com/2016/01/brownie-batter-energy-bites.html">Brownie Batter Energy Bites </a></div>
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Wishing you a new year filled with tacos and friends and maybe some of those cranberry orange breakfast buns.....</div>
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<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 102px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 4384px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 102px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 4384px; width: auto; z-index: 8675309;">Save</span>Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com6tag:blogger.com,1999:blog-153750526971496874.post-22783843272206263512016-10-16T17:26:00.000-07:002016-10-16T17:26:56.581-07:00Chocolate Berry Granola and some news...<div class="separator" style="clear: both; text-align: center;">
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The other reason for the lack of recipe posts on this once legitimate food blog is that, in addition to studying for the bar, traveling, moving, starting a new job, and house hunting, I have been very preoccupied with the fact that we are expecting!<br />
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If all goes well, baby R will be arriving in February. <br />
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The past few months have been a roller coaster of emotions for me, the primary one of which has been total overwhelm. It's been challenging to have all these big life experiences happening at one time, but I have arrived at a place where I feel incredibly thankful for all of them. I can't wait to meet our future little kitchen helper. :)<br />
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In the food realm, I haven't had any particularly crazy food cravings. I think I was fortunate compared to many women in that I didn't get sick too often during my first trimester, but I did experience nausea if I didn't eat every few hours. Many of the foods that were once staples in my diet become foods that I could.not.stand, including avocados, eggs, and oatmeal. So sad. Not many vegetables were appealing to me either, so I ate a lot of cereal, bagels and fruit. One great thing about being pregnant in the summer time is watermelon. I ate an entire one myself in three days....<br />
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Thankfully, once I entered the second trimester, most of my food aversions disappeared, so I'm trying to eat a more balanced diet now with lots of protein and calcium. <br />
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One of my main calcium sources has been yogurt, and on a whim a few weeks ago I bought a bag of chocolate berry granola to top my yogurt. I was soon hooked, but store bought granola is expensive. I've come up with my own version, and I'm quite pleased with it. <br />
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The freeze dried strawberries are key, in my opinion. You can find them at Trader Joes or on <a href="https://www.amazon.com/Natures-All-Foods-Freeze-Dried-Strawberries/dp/B015DTY832/ref=sr_1_3_a_it?ie=UTF8&qid=1476663199&sr=8-3&keywords=freeze+dried+strawberries">Amazon</a>.<br />
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We love eating this granola with plain yogurt, milk, or just snacking on it by the handful--for breakfast or dessert!<br />
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<h3>
Chocolate Berry Granola </h3>
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<b>Ingredients: </b></div>
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3 cups old fashioned oats</div>
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1/4 coconut oil, melted</div>
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1 tablespoon butter, melted</div>
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1/2 cup unsweetened cocoa powder</div>
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1/4 cup brown sugar, packed </div>
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1/3 cup honey or maple syrup</div>
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1/3 teaspoon salt</div>
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1/2 cup semi-sweet chocolate chips</div>
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1/2 cup chopped freeze dried strawberries </div>
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<b>Directions: </b></div>
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Preheat oven to 350. Line a large cookie sheet with parchment paper. </div>
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Add oats to a large bowl. In a medium bowl, combine melted coconut oil and butter, cocoa powder, brown sugar, maple syrup and salt. Whisk with a fork until smooth, then pour over oats. Stir until oats are evenly coated in chocolate mixture. </div>
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Pour chocolatey oats onto the prepared baking sheet and spread into an even layer. Bake at 350 for 21-28 minutes. Set time for 7 minute intervals, stirring and moving the oats around every 7 minutes. Granola is done when toasted and fragrant. </div>
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Remove from the oven and sprinkle with chocolate chips. You can use a spatula to spread the melted chocolate chips around, which will create delicious chocolate chunks! Sprinkle with chopped freeze dried strawberries. </div>
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Let granola cool completely. (You can put it in the fridge or freezer if you are impatient to speed things up!)</div>
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Adapted from <a href="http://sallysbakingaddiction.com/2012/12/04/triple-chocolate-crunch-granola/">Sally's Baking Addiction</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2VCNJwkS817Vk35FHGo7Dm2zOmP7c_S7xkxoBwqA6J1wsN88ArBNbv89cexiUBTN0S6a1nu4qKBOq9luqH6qr1-93nCdJqcXZ4xVWHd2eikJ-CFAJCt2HWcczJ0L0w0LD1_rmJokTNkHP/s1600/_MG_5983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2VCNJwkS817Vk35FHGo7Dm2zOmP7c_S7xkxoBwqA6J1wsN88ArBNbv89cexiUBTN0S6a1nu4qKBOq9luqH6qr1-93nCdJqcXZ4xVWHd2eikJ-CFAJCt2HWcczJ0L0w0LD1_rmJokTNkHP/s640/_MG_5983.jpg" width="640" /></a></div>
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Hi friends--sorry for the long absence. Between packing, moving, un-packing, starting a new job, and house-hunting, life has been pretty crazy around here. </div>
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I wasn't cooking much for a while, which made me sad, but in the last couple weeks I've been venturing into the kitchen more. I made this <a href="https://smittenkitchen.com/2009/12/spinach-and-cheese-strata/">spinach and cheese strata</a> and this <a href="http://cookieandkate.com/2015/healthy-banana-bread-recipe/">banana bread</a>, and then these <a href="http://pinchofyum.com/healthy-mexican-sweet-potato-skins">Mexican sweet potato skins</a> and my mom's spaghetti sauce recipe. (I need to share that one with you!) I'm finally feeling more like myself now that I'm cooking at least a couple times a week, and soon I hope to have a new recipe to share with you. </div>
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In the meantime, here is a recap of our August trip to Colorado!</div>
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As I know I've mentioned on the blog before, I've been wanting to go to Colorado for a long time. I don't know why exactly--it just always seemed grand and beautiful and different. </div>
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And, after a summer spent inside studying for the bar, I knew I would want to be outside in the fresh air as much as possible. </div>
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<b>Vail/Avon/Glenwood Springs</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqx2_z7enPZiLQu79R4F0WQ5FYezoTcM1eT0n3-a1WafOxTNg2kXHseeMaLxlx7bewxbaebhvnsxe0JgNEb6e50SpLHmh_ACuymIy-YvZJe4FkmUnqv7H4rT72lckB7xAN1Zi46tDnvQtv/s1600/IMG_5958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqx2_z7enPZiLQu79R4F0WQ5FYezoTcM1eT0n3-a1WafOxTNg2kXHseeMaLxlx7bewxbaebhvnsxe0JgNEb6e50SpLHmh_ACuymIy-YvZJe4FkmUnqv7H4rT72lckB7xAN1Zi46tDnvQtv/s640/IMG_5958.jpg" width="426" /></a></div>
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We spent our first three days at a resort in Avon, Colorado, which is about 10 minutes west of Vail. We spent one day exploring Avon and the nearby Beaver Creek, and the next day we made the 50 minute drive to <a href="http://www.visitglenwood.com/things-to-do/hanging-lake">Hanging Lake</a>--one of the highlights of the trip. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6U4YA2l5CPWHlmxIM_eaWrIfRppbhYaNRq4J12S9rwzRCqoYPhJHr972X5YJk4FHNANzCnaYvVj9EpH2M3JdmuZc0_IX1MXzYpStHr8NcWsQImJ8E0XFHGdMHG1SiyaHRRBi2wY1-E-uv/s1600/IMG_1143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6U4YA2l5CPWHlmxIM_eaWrIfRppbhYaNRq4J12S9rwzRCqoYPhJHr972X5YJk4FHNANzCnaYvVj9EpH2M3JdmuZc0_IX1MXzYpStHr8NcWsQImJ8E0XFHGdMHG1SiyaHRRBi2wY1-E-uv/s640/IMG_1143.jpg" width="640" /></a></div>
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This is a very popular tourist destination, and there is only one small parking lot that fills up fast. If you go on a Saturday, like we did, you might end up having to walk an extra two miles to get there if the parking lot is full, but it's worth it. </div>
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<span style="text-align: left;">It is a 1.5 mile hike up to Hanging Lake, and there are lots of smaller water falls along the way to the top. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQUumNKfqDfh9m4UCSfXePSG3lMzU_Aw64F7THWN87um-yhr4iB-B1oA9WIKaIjZ7KVazkK58CsXDT2TlCFFnXRq3IQRFI9H8D1vRb0EiVwGP2trFAJv86NllVRGP2DY4bZrBcCF6bw-B/s1600/_MG_5978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQUumNKfqDfh9m4UCSfXePSG3lMzU_Aw64F7THWN87um-yhr4iB-B1oA9WIKaIjZ7KVazkK58CsXDT2TlCFFnXRq3IQRFI9H8D1vRb0EiVwGP2trFAJv86NllVRGP2DY4bZrBcCF6bw-B/s640/_MG_5978.jpg" width="426" /></a></div>
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We only spent part of one day in Vail, but I wish we could have spent at least two. I LOVED it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlngihURnKPz3ZmGL7I4GfvlNW6hyphenhyphenmIPlPvDxGloGEfMN6G7GaYFpLdZhPv_Ju8Ns5qeTuYswP5Ldz4fO-g4eRR8hGAVPUaIIfHFmrnU9dq4MvIVUL0VcCuJ49uILsln6XcuPMd69UxDx/s1600/IMG_6021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlngihURnKPz3ZmGL7I4GfvlNW6hyphenhyphenmIPlPvDxGloGEfMN6G7GaYFpLdZhPv_Ju8Ns5qeTuYswP5Ldz4fO-g4eRR8hGAVPUaIIfHFmrnU9dq4MvIVUL0VcCuJ49uILsln6XcuPMd69UxDx/s640/IMG_6021.jpg" width="640" /></a></div>
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We happened to go there on a Sunday, which is Farmer's Market day, and there were so many stalls set up with delicious food and local artwork.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_h9ob5dFsvxn-szEUuKHEyBEupVpxfkM6OhFxTpBUnP6U1yqUBziTAH0GP_YN-ukfHuG7cTqffO5wl7jnGZAdST4E8fwA5E4xp2YYrqDzc_guiBdkuSryl0ppTOzUzfizGmNY5LBrT5f/s1600/IMG_6083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_h9ob5dFsvxn-szEUuKHEyBEupVpxfkM6OhFxTpBUnP6U1yqUBziTAH0GP_YN-ukfHuG7cTqffO5wl7jnGZAdST4E8fwA5E4xp2YYrqDzc_guiBdkuSryl0ppTOzUzfizGmNY5LBrT5f/s640/IMG_6083.jpg" width="640" /></a></div>
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Vail definitely has some German influences in the architecture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCc-6jlbaZD5L8bo-BL5Ef7hZ8DOos-jSpJ54lENswRVEoVNvuLKgmR-aT-y4hv0prSmv5Z-hAmOtUnw4DKeeW2zmADWzvrX_PGtwcWNviQjLcy6eBlJSuRqWdhBCt3_M4GQZI-qbu5FQ/s1600/IMG_6023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCc-6jlbaZD5L8bo-BL5Ef7hZ8DOos-jSpJ54lENswRVEoVNvuLKgmR-aT-y4hv0prSmv5Z-hAmOtUnw4DKeeW2zmADWzvrX_PGtwcWNviQjLcy6eBlJSuRqWdhBCt3_M4GQZI-qbu5FQ/s640/IMG_6023.jpg" width="602" /></a></div>
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And the cuisine. These German pastries were absolutely stunning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqtjC8B32BZ26byiDmNRUKZAq0VqVlDG35VjCAPH0dl09hygQfHD79O3hILAea98IJQZAhxMmnJh-g2hXZsVHsH-1TRmgBv0gQzZV_0JItlYUnlV1Ui51_O7h-o2h1nUevjQgMnWojtkL/s1600/IMG_6024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqtjC8B32BZ26byiDmNRUKZAq0VqVlDG35VjCAPH0dl09hygQfHD79O3hILAea98IJQZAhxMmnJh-g2hXZsVHsH-1TRmgBv0gQzZV_0JItlYUnlV1Ui51_O7h-o2h1nUevjQgMnWojtkL/s640/IMG_6024.jpg" width="494" /></a></div>
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We took the Gondola up to the top of Vail Mountain. The price is sort of ridiculous, but it's just something you have to experience.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvClVtg72eCvm6bjE-Hhc_HaOqk4hdpnO4DQMeSvftSMU_DIASYvuNkiniFT3GgP9meOrlPUBHRkXTjb02HNcERd9O4T7JAMhucFD_Wna_FKhoqTd0K3uhGNXyV1n9CtOsuuYLP9fr6Gn/s1600/IMG_6048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvClVtg72eCvm6bjE-Hhc_HaOqk4hdpnO4DQMeSvftSMU_DIASYvuNkiniFT3GgP9meOrlPUBHRkXTjb02HNcERd9O4T7JAMhucFD_Wna_FKhoqTd0K3uhGNXyV1n9CtOsuuYLP9fr6Gn/s640/IMG_6048.jpg" width="640" /></a></div>
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The views from the top were breathtaking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphIlIWTEZBc9f-U3T3g0o97VQfrxMCdiIkk3LdCRo1Uv7p7ESBPGk0GIgM49ldqRu5G9nqClZbkTugP9nqGm-9Yal-Oh57NDLvw8h6lhih_m8DMyD2025KSrFx4df4SBfbSYtDAFTB4yg/s1600/IMG_6054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphIlIWTEZBc9f-U3T3g0o97VQfrxMCdiIkk3LdCRo1Uv7p7ESBPGk0GIgM49ldqRu5G9nqClZbkTugP9nqGm-9Yal-Oh57NDLvw8h6lhih_m8DMyD2025KSrFx4df4SBfbSYtDAFTB4yg/s640/IMG_6054.jpg" width="640" /></a></div>
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I didn't want to leave!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMbJKH3PwTwEgyMJuFIdDP5qXsQzOzCYKVzv19ODpdNsSQfrdI4kNFUDezWCzOyHNis3NVj-xrgK3xUhAL5ql-DZk__phNdMmOeZtKJleKQcMaCMPndeqv6pxi5XyAjrq-8rqI4QGvSgQ/s1600/IMG_1164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMbJKH3PwTwEgyMJuFIdDP5qXsQzOzCYKVzv19ODpdNsSQfrdI4kNFUDezWCzOyHNis3NVj-xrgK3xUhAL5ql-DZk__phNdMmOeZtKJleKQcMaCMPndeqv6pxi5XyAjrq-8rqI4QGvSgQ/s640/IMG_1164.jpg" width="640" /></a></div>
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<b>To Eat: </b><br />
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<a href="http://www.crespellevail.com/">Crespelle</a> in Vail--The casual crepe place was the perfect stop after coming back down the mountain. We got the dirty hippy (kale, spinach, bacon, tomato & avocado) and the crespelle (nutella, banana, strawberry & chocolate pearls). I still dream about that nutella crepe....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuQZ7xFeK6giLKHT_5SZFEo4sycvYw2y5E00T50uJncDJURnxOUBRtYNbWccynifolb0HFnCg72WSSqawiaGid4yh2BQTo6RP5mm1PXk94f8KaCxtDqAlCK225YZWUPo7ubFpT7uWWPnI/s1600/_MG_6068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuQZ7xFeK6giLKHT_5SZFEo4sycvYw2y5E00T50uJncDJURnxOUBRtYNbWccynifolb0HFnCg72WSSqawiaGid4yh2BQTo6RP5mm1PXk94f8KaCxtDqAlCK225YZWUPo7ubFpT7uWWPnI/s640/_MG_6068.jpg" width="478" /></a></div>
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<b>Colorado Springs</b><br />
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<b>To Do: </b></div>
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We did some more hiking and hit all the big touristy spots in Colorado Springs. </div>
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<a href="https://www.broadmoor.com/broadmoor-adventures/seven-falls/">Seven Falls</a>--It's 250 steps up to the top of the falls, but the views are great. </div>
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Once you get to the top, there are also several hiking trails with more panoramic views.<br />
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<a href="http://www.gardenofgods.com/park-info/park-1/park-rules-and-times">Garden of the Gods</a>--We opted to hike a loop around the park, which allowed us to see the rocks from all different angles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1j4Imu6gyeiEUklcJK6DyQSAhFES-WNY-T1jS6qt_I1vJ8LcpNbcUIqJdZMWZJGvI1OeTfmsAGWroTLHy-sws0VI4_jjhkhOM-aYey3vWEk0tzkn20xa6j4nWNPywZdtmpFHSdL2kzjh3/s1600/_MG_6182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1j4Imu6gyeiEUklcJK6DyQSAhFES-WNY-T1jS6qt_I1vJ8LcpNbcUIqJdZMWZJGvI1OeTfmsAGWroTLHy-sws0VI4_jjhkhOM-aYey3vWEk0tzkn20xa6j4nWNPywZdtmpFHSdL2kzjh3/s640/_MG_6182.jpg" width="640" /></a></div>
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<a href="http://www.usafa.af.mil/Leadership/PublicAffairs/VisitorCenter.aspx">Air Force Academy</a>--This stop was definitely more for Adam than for me, but the chapel was absolutely beautiful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ7ukr4zC8iSg5XzwPbOR9_uplrv68SFTQ7dJbTP2zAhyphenhyphen7VZT66cqYgGQu22xt8Y7-S8g4XW1DJhQsize7XwFkqC4ZLTaQkXUBlbR8mmWP3I36_zrit5twuyrcizdICEkQe4bam36fXIA/s1600/IMG_1177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ7ukr4zC8iSg5XzwPbOR9_uplrv68SFTQ7dJbTP2zAhyphenhyphen7VZT66cqYgGQu22xt8Y7-S8g4XW1DJhQsize7XwFkqC4ZLTaQkXUBlbR8mmWP3I36_zrit5twuyrcizdICEkQe4bam36fXIA/s640/IMG_1177.jpg" width="480" /></a></div>
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<a href="http://www.pikes-peak.com/">Pike's Peak</a>--the drive to the top was terrifying and exhilarating. (We were literally driving on the edge of a cliff!) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8q_rfdwKXS-3Twqjv9LNUgYBvh3kObyBseb7tqfJSIl_C16ke0LZkJF5aJ4mJnyZPiJrKMKnIZ-yn4Bkm7AOB3FxLrtn6is-odZYgBvGQ0DGOqzDtDBe1hDRTOeJ4yjxMAlfTEutGCrzt/s1600/IMG_6085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8q_rfdwKXS-3Twqjv9LNUgYBvh3kObyBseb7tqfJSIl_C16ke0LZkJF5aJ4mJnyZPiJrKMKnIZ-yn4Bkm7AOB3FxLrtn6is-odZYgBvGQ0DGOqzDtDBe1hDRTOeJ4yjxMAlfTEutGCrzt/s640/IMG_6085.jpg" width="640" /></a></div>
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I was so happy when we made it to the top. Their famous doughnuts were pretty good too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHg635YFsaBHO1UptGkgXx02aGhU_yzbIAGtw5e6rvhsICNm5E0COrJAMg3fcGb8715JGlT-qRttzTtbmLSTmG_SKb8c4Hsm4MCrOoqnb1RW-fZUEQEECISuSTR4jTPGng2n0rA9yXZkN/s1600/IMG_6094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHg635YFsaBHO1UptGkgXx02aGhU_yzbIAGtw5e6rvhsICNm5E0COrJAMg3fcGb8715JGlT-qRttzTtbmLSTmG_SKb8c4Hsm4MCrOoqnb1RW-fZUEQEECISuSTR4jTPGng2n0rA9yXZkN/s640/IMG_6094.jpg" width="640" /></a></div>
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As were the views. . .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPevpTBuaR_UjlnIZSB3opt_UNtrLrE7pQGuxWmA93-d5isexmMVJUPy1QNdrH1HBQLom02Q-uzM4IreDJmcSQsTtBCBc7-Yp4usqgk18PQGmHTs_-pvoW5DtjLBVqQwpVl5ZtpoU01W4/s1600/IMG_6110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPevpTBuaR_UjlnIZSB3opt_UNtrLrE7pQGuxWmA93-d5isexmMVJUPy1QNdrH1HBQLom02Q-uzM4IreDJmcSQsTtBCBc7-Yp4usqgk18PQGmHTs_-pvoW5DtjLBVqQwpVl5ZtpoU01W4/s640/IMG_6110.jpg" width="640" /></a></div>
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<b>To Eat:</b> </div>
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<a href="http://www.olajuicebar.com/">Ola Juice Bar</a>--Although we were only in Colorado Springs 3 days we ate here twice. I was obsessed! Their acai bowls were delicious and so refreshing after hiking. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZsjaZ2Ci1BNwSkKweZqRtVEDZamAsojRMQps5ImqcbvmYxP6RjxdLAxdtno2lhKdofXUE9TZcFI1MU0ixczwmLz2d4WCTKC0Hmq1scVmgfCcvWulXPGbaXoWG0Cuy7wIXuYTb03e1z9a/s1600/acai+bowl_28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZsjaZ2Ci1BNwSkKweZqRtVEDZamAsojRMQps5ImqcbvmYxP6RjxdLAxdtno2lhKdofXUE9TZcFI1MU0ixczwmLz2d4WCTKC0Hmq1scVmgfCcvWulXPGbaXoWG0Cuy7wIXuYTb03e1z9a/s640/acai+bowl_28.jpg" width="640" /></a></div>
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This salad was yummy and filling with quinoa, spinach, carrots, peppers, red onions, pine nuts, and a peanut ginger dressing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvV2hVEepFwZuTywCkQcwn6hiQ1HWRpp3fBUBOKqJjOT7HZ2sZ5u4-IG6dweR7tU_nhO8Q8SYXIonvFSdngt4x6143OKzfe_tPhV9Z1UmMQYFhUvxd-BdTYddh_SbChZ-J_FUOoYHx1sA/s1600/quinoa+bowl_143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvV2hVEepFwZuTywCkQcwn6hiQ1HWRpp3fBUBOKqJjOT7HZ2sZ5u4-IG6dweR7tU_nhO8Q8SYXIonvFSdngt4x6143OKzfe_tPhV9Z1UmMQYFhUvxd-BdTYddh_SbChZ-J_FUOoYHx1sA/s640/quinoa+bowl_143.jpg" width="640" /></a></div>
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Other highlights: </div>
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<a href="http://ice cream colorado springs downtown">Josh & John's Ice Cream</a>--delicious homemade ice cream in downtown Colorado Springs. </div>
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<a href="http://www.redlegbrewing.com/">Red Leg Brewing</a>--great craft brewery with food trucks. We loved the Cambodian cuisine we tried at the <a href="https://www.facebook.com/awakenfoodtruck/posts/1224203214276981">Awaken Food Truck</a> that was there one night. </div>
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<b>Denver </b></div>
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<b>To Do: </b></div>
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After doing so much hiking on the other parts of our trip, we decided to do mostly museums in Denver.<br />
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<a href="http://denverartmuseum.org/">Denver Art Museum</a>--This one was our very favorite. It's huge, with lots of great exhibits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Vhhn8a4WU2xsXxyRtZlSXcFQVkeH3XLKCHnsTZrbmeDHlLFzz3NZq6rMGAfXsK6s7JImSh0tmSeJrPySyo3zTq6gSycYcmmRqVciz_MFI091FJyiFGh5fl7zKckmT3fMxNlLz3-N-5P4/s1600/IMG_1200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Vhhn8a4WU2xsXxyRtZlSXcFQVkeH3XLKCHnsTZrbmeDHlLFzz3NZq6rMGAfXsK6s7JImSh0tmSeJrPySyo3zTq6gSycYcmmRqVciz_MFI091FJyiFGh5fl7zKckmT3fMxNlLz3-N-5P4/s640/IMG_1200.jpg" width="640" /></a></div>
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<a href="http://mcadenver.org/">Museum of Contemporary Art</a>--This museum was smaller, but still cool. We enjoyed the rooftop bar at the top.<br />
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<a href="http://www.dmns.org/">Museum of Nature & Science</a>--This was a typical science museum for me, and the amount of kids and people there was a bit overwhelming. If you go, definitely visit the <a href="http://www.denver.org/listings/City-Park/6822/">City Park</a> right nearby. It's a lovely place to walk around with great views of downtown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoaliT3A0dHk2revkmPLe4W7EYk2-FLuNLyqNOhKhBe9RfB8QPwZlGrlDeWZDQ2YoaMSXrLj18zI7_H851KMmE27g6CmZlP0EDKORfmMKr4IYcAMg2hHyRkUsiCoMfKwtn21ntf5XAnkj/s1600/IMG_1190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoaliT3A0dHk2revkmPLe4W7EYk2-FLuNLyqNOhKhBe9RfB8QPwZlGrlDeWZDQ2YoaMSXrLj18zI7_H851KMmE27g6CmZlP0EDKORfmMKr4IYcAMg2hHyRkUsiCoMfKwtn21ntf5XAnkj/s640/IMG_1190.jpg" width="640" /></a></div>
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<b>To Eat: </b><br />
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<a href="http://www.rootdowndenver.com/">Root Down</a>--This was by far the best meal of our trip. The sweet corn risotto was amazing.<br />
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<a href="http://www.denbisco.com/">Denver Biscuit Co</a>--crazy big and good biscuits. The cinnamon roll biscuit with cream cheese frosting was decadent, but so worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytQ9jhmj5QdZTgr1VTThuBgTs8mqMtXlHt29ReM6xB95yk4EgbogO8hfk0xvbn45aeiKoALEf9STRvMNNyxWT7waqvpSc0M8h9pP-RJyGKtuefK5KTRLrCT8mAMLxe1xIdhhHdNbqNTVe/s1600/denver_biscuit_co_cinnamon_roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytQ9jhmj5QdZTgr1VTThuBgTs8mqMtXlHt29ReM6xB95yk4EgbogO8hfk0xvbn45aeiKoALEf9STRvMNNyxWT7waqvpSc0M8h9pP-RJyGKtuefK5KTRLrCT8mAMLxe1xIdhhHdNbqNTVe/s640/denver_biscuit_co_cinnamon_roll.jpg" width="640" /></a></div>
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<a href="http://thesoho.blogspot.com/2013/08/brunching-in-denver.html">via</a> </div>
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<a href="http://los chingones denver yelp">Los Chingones</a>--unique tacos, margaritas, and a rooftop view. What else do you need? I hope to recreate one of the tacos we had here in a later blog post.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN8bc6X7w2ldDuNWLsxEiFHhKDBEko6iYZmsp006Z65uvVN27-TV0OfehCPOGu64yCBX1mx5V5xBt2qf41vlyhvRQqoNhRAjy1_RpBN1xQHnf4jC0E2qZxS4eme9rwP50EJy0h8E0KJ0Q/s1600/IMG_1202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN8bc6X7w2ldDuNWLsxEiFHhKDBEko6iYZmsp006Z65uvVN27-TV0OfehCPOGu64yCBX1mx5V5xBt2qf41vlyhvRQqoNhRAjy1_RpBN1xQHnf4jC0E2qZxS4eme9rwP50EJy0h8E0KJ0Q/s640/IMG_1202.jpg" width="480" /></a></div>
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<a href="http://www.unionlodge1.com/">Union Lodge</a>--period era cocktails in a fun speakeasy setting. A must-try!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoGsAhalXoVVG2yEerCYONAAMub_yWUA1NghNkoRcKvc6p0JqRVi-f55xeIaTfpJrReLRiY0UCF3xRVKBzsgjGfc4ZZt0C4ejzUV_8GUquir3xk3F1Y3jG7mxIwBFGKDV0Y9kc09rp165/s1600/IMG_1188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoGsAhalXoVVG2yEerCYONAAMub_yWUA1NghNkoRcKvc6p0JqRVi-f55xeIaTfpJrReLRiY0UCF3xRVKBzsgjGfc4ZZt0C4ejzUV_8GUquir3xk3F1Y3jG7mxIwBFGKDV0Y9kc09rp165/s640/IMG_1188.jpg" width="480" /></a></div>
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<span style="text-align: left;">Colorado, you did not disappoint, and we are already ready to go back. </span></div>
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Hi! I've missed you. I've missed blogging. I've missed cooking. </div>
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It's been a bit of a miserable summer of bar studying, but it's finally, finally OVER. </div>
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Summer is always one of my favorite seasons for cooking because of the fresh fruits and vegetables everywhere, so it was hard not to have much time for cooking this summer. I ate a lot of cereal and take-out. Not great.<br />
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Although our squash plants didn't end up having much of a harvest, we've had a <i>ton</i> of cherry tomatoes and cucumbers. I did manage to make refrigerator pickles and some simple pasta dishes with tomatoes.<br />
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Now that I'm easing my way back into the kitchen, I knew I had to make something with cherry tomatoes, and once my mom gave me this beautiful Japanese eggplant from her garden, I knew just the thing: simple eggplant and tomato stew.<br />
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This recipe is inspired from one of my very favorite dishes at <a href="http://www.mediterraneandeli.com/">Med Deli</a> in Chapel Hill--their eggplant, squash and tomato stew. It's essentially eggplant, tomato, and onion that are cooked for a long time until everything is disintegrated and delicious.<br />
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I'm not sure if everyone is a fan of vegetables cooked until they're totally falling apart, but I can assure that in this instance, it's wonderful.<br />
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The recipe here is very loose here--feel free to add more or less of what I have, or add in other vegetables as well. There's no way to mess it up. To take it in the mediterranean direction, add cumin and paprika and maybe sprinkle it with feta cheese at the end. To take it in the Italian direction, add parmesan cheese and fresh basil at the end. Either way, serve it with some bread for dipping. It makes the whole experience.<br />
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Unfortunately, after just finishing a busy season of studying, I'm now about to enter another season of busyness. In the next week, I'll be starting my new job and we'll be moving. We haven't found a permanent home yet, so we're moving into a sort of temporary housing situation, which we just learned doesn't have a full kitchen. :(</div>
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What this means for the blog, I'm not sure. BUT, Adam and I also just returned from a wonderful trip to Colorado, and I have lots to share about what we did and where we ate. </div>
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Thank you, as always, for reading along. </div>
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<h3>
Simple Eggplant and Tomato Stew</h3>
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<b>Ingredients:</b><br />
1 tablespoon butter<br />
1 tablespoon olive oil<br />
1/2 a medium onion<br />
pint of cherry tomatoes, halved<br />
1-2 small eggplants, chopped<br />
1 green pepper chopped<br />
2 tablespoons garlic, minced<br />
~1/2 cup water<br />
salt and pepper<br />
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<i>For serving:</i><br />
fresh basil<br />
parmesan cheese<br />
naan or pita bread for dipping<br />
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<b>Directions:</b><br />
Add butter and olive oil to a large saucepan over medium heat. Once butter is melted, add the onions. Cook for a minute or so and then reduce heat to medium low. Continue to caramelize the onions, stirring every few minutes, as you prepare the other ingredients.<br />
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Once the onions have caramelized to your liking (I cooked mine for 15 minutes or so, you can do longer if you have more patience), add the cherry tomatoes. Raise heat to medium and cook tomatoes and onions for an additional 5 minutes, or until the tomatoes have softened and started to burst.<br />
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Add the chopped green pepper, eggplant, and garlic. Stir to combine, then cover. Continue cooking the vegetable mixture for about 20 minutes. Every few minutes, remove the lid and stir. The tomatoes should have produced lots of liquid, but as the liquid starts to evaporate, add water.<br />
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I consider the dish complete when the eggplant pieces have started to disintegrate and the whole mixture resembles something you want to scoop up with pita bread. Be sure to season liberally with salt and pepper.<br />
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Serve with pita bread or naan and chopped basil and grated parmesan cheese, if desired.<br />
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<br />Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com6tag:blogger.com,1999:blog-153750526971496874.post-12746864160973877502016-06-22T16:36:00.000-07:002016-06-22T16:36:57.440-07:00Checking in <div class="separator" style="clear: both; text-align: center;">
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Hey friends! I'm sorry for the long absence. I thought I would be able to post at least occasionally during the first part of bar studying, but I underestimated how all-consuming studying would be. This will probably be my past post until August, but I wanted to check in with a few recipes and restaurants that I'm loving lately. </div>
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Despite spending most of my waking hours studying, I've managed to find time to check out a couple new places around town. A new favorite is <a href="http://www.honeysuckleteahouse.com/">Honeysuckle Tea House</a>, where I got the beautiful smoothie bowl above. This one had banana, dates, mango, coconut milk, bee pollen, and edible flowers!</div>
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Adam and I have also become obsessed with <a href="http://ponysaurusbrewing.com/">Ponysaurus</a>, a new brewery in Durham. It has a great outdoor space, including this rooftop with string lights. It's a great place to watch the sunset, sip a beer, and maybe work on making notecards.... </div>
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They have sweet and salty snacks on hand and a local food truck is usually there too.<br />
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Because most of my mental energy has gone toward studying, I haven't attempted any new recipes lately, but we're still making our favorites. A big hit recently was my <a href="http://www.steworastory.com/2016/04/panang-curry-with-chicken-and-vegetables.html">panang curry</a> recipe served over rice noodles instead of rice. It's SOO good. Please try it.<br />
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I've also made <a href="http://www.steworastory.com/2013/09/greek-baked-chicken-with-homemade.html">greek chicken pitas</a> (with grocery store rotisserie chicken) and <a href="http://www.steworastory.com/2013/06/chopped-salad-with-fresh-corn-avocado.html">my favorite chopped salad</a>.<br />
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I'm so excited for later in the summer when some of the veggies from our garden are ready for harvest. So far we have lots of baby squash (aren't they the cutest??) and some green cherry tomatoes. Watering the garden everyday has been a good study break for me, and I think it's helping my sanity just a little bit.<br />
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What recipes or restaurants are you loving this summer? Any favorite squash recipes? I think we're going to have a lot. . .</div>
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Happy Summer! </div>
<br />Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com7tag:blogger.com,1999:blog-153750526971496874.post-40146532439460127492016-05-22T14:06:00.001-07:002016-05-23T05:50:15.768-07:00Small Batch Kettle Corn (with video!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-qwVJbfi6KjOcZp9ujQ97CmWuOle4D3Ib6r1JX5VGw5bm-liIGNbTu5ylcUFwKQKO573cfKWyqzA91UAUriR8pT0KBmZ2FQUUA3xshY5b1S9ANkzgAMJffpE3wXH18YTb48i7QuwTYkL/s1600/kettle+corn+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-qwVJbfi6KjOcZp9ujQ97CmWuOle4D3Ib6r1JX5VGw5bm-liIGNbTu5ylcUFwKQKO573cfKWyqzA91UAUriR8pT0KBmZ2FQUUA3xshY5b1S9ANkzgAMJffpE3wXH18YTb48i7QuwTYkL/s640/kettle+corn+3.jpg" width="498" /></a></div>
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If you've been reading for a while, you know that I have a tendency to become obsessed with particular street foods and then seek to recreate them at home. First it was <a href="http://www.steworastory.com/2014/01/spinach-arepas-with-roasted-zucchini.html">arepas</a>, then soft <a href="http://www.steworastory.com/2014/05/honey-whole-wheat-soft-pretzels-with.html">pretzels</a>. Today, it's kettle corn. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKAfgt168debrszFcM0YcNCuweEtAvGg_Ydf_MTyLfYuKwGT3FouGtqu6yzCGr9ZxpNGhoQ8c4bb3UYBgN8jOR1s5hOqRI_end9WkWX6IKWWuZS4Z1qEJhaDbWcBeubnL2a-h8Kwkogwf/s1600/kettle+corn+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKAfgt168debrszFcM0YcNCuweEtAvGg_Ydf_MTyLfYuKwGT3FouGtqu6yzCGr9ZxpNGhoQ8c4bb3UYBgN8jOR1s5hOqRI_end9WkWX6IKWWuZS4Z1qEJhaDbWcBeubnL2a-h8Kwkogwf/s640/kettle+corn+2.jpg" width="494" /></a></div>
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I've always been a fan of kettle corn. It's my go-to at the state fair and the air show, and any other event with vendor food. Adam and I have been on a homemade popcorn kick for the past few months, but I neglected to make kettle corn until just recently. I assumed it required special equipment or long baking times, but it doesn't!</div>
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Now, because I don't have a real kettle or specialty corn kernels, this isn't <i>exactly</i> like the kettle corn you'd buy at the fair, but I think the favor and texture is pretty darn close. </div>
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Also, because we're nerds, and because I have one more day of freedom before bar studying starts, Adam and I made you a how-to video: </div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/EXAxzFsbpIU/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/EXAxzFsbpIU?feature=player_embedded" width="320"></iframe></div>
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I call this small batch kettle corn because it makes enough for 2-3 servings, which is perfect for us. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9JKfgIymH7Wh6FMQYyD4uSF1HIEVLp7ys_KyeIp6DIMjaFa8UxLMFlovUt7lvrnK5hF8PefWjkGs1rLsrfB12BhRtc1_mAlbiE0h9jWkq3_OmOfuFpu8PEEnl1UjTwaI83gGgsAFiUOs/s1600/kettle+corn+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9JKfgIymH7Wh6FMQYyD4uSF1HIEVLp7ys_KyeIp6DIMjaFa8UxLMFlovUt7lvrnK5hF8PefWjkGs1rLsrfB12BhRtc1_mAlbiE0h9jWkq3_OmOfuFpu8PEEnl1UjTwaI83gGgsAFiUOs/s640/kettle+corn+1.jpg" width="640" /></a></div>
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<h3>
Small Batch Kettle Corn</h3>
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<b>Ingredients:</b><br />
2 tablespoons canola oil<br />
1/4 cup corn kernels<br />
2 tablespoons sugar<br />
salt for sprinkling<br />
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<b>Directions:</b><br />
Add canola oil to a medium-sized saucepan with a tight-fitting lid over medium-high heat. Add three corn kernels and place lid on the pot. Listen carefully.<br />
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Once one of the kernels has popped, quickly add the remaining corn kernels and sugar. Shake the pan to evenly coat the kernels in oil and sugar. Continue cooking over medium heat for 1-2 minutes. Once the popping slows, remove from heat quickly to avoid burning.<br />
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Spread popcorn out over parchment paper and sprinkle with salt. Let cool and dig in!<br />
<br />Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com12tag:blogger.com,1999:blog-153750526971496874.post-22628317338131249422016-05-08T18:13:00.000-07:002016-05-08T18:18:00.569-07:00Thoughts on the Law School Job Search <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcnNtyx0XDHg-r6Rky9VB2koEhKYsa1BbymlcMfRTbSKRaTsa8TBEAHg1Bxp9_mqj1P3rEbjX8jp6I2apAGpc4ohpBbete3ivPuEHK46mEnSMgOa09WG8GEe3q1lBNWlQ1gxKpBdgZD-C/s1600/dogwood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcnNtyx0XDHg-r6Rky9VB2koEhKYsa1BbymlcMfRTbSKRaTsa8TBEAHg1Bxp9_mqj1P3rEbjX8jp6I2apAGpc4ohpBbete3ivPuEHK46mEnSMgOa09WG8GEe3q1lBNWlQ1gxKpBdgZD-C/s640/dogwood.jpg" width="640" /></a></div>
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When I finished teaching, I had all sorts of <a href="http://www.steworastory.com/2013/06/apple-butter-crumb-bars.html">profound thoughts</a> about how teaching had shaped me for the better.<br />
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I don't have quite the same feelings about law school. While teaching made me a better and stronger person, law school has helped me to know myself better, and to think critically about what really matters. (Mostly by rejecting what law school has told me I should value.)<br />
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In short, I've faced a lot of rejection and self-doubt over the past three years. I think where I've grown the most has been through the agonizing job search process. I hesitate to share any advice, because I know everyone's experience is different. But many of my brilliant classmates are still in the midst of their search, and for those who will be job-searching in the future, I thought I'd share what I've learned. </div>
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<b>1. Relax. </b></div>
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Finding a job is important, but it doesn't have to be EVERYTHING. When I was feeling stressed about not having a job yet, I would think about all the other wonderful things in my life that I was thankful for and that, in the big scheme of things, are way more important than securing employment. This calmed me down. </div>
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Also, don't let other people's success make you feel frantic. I was one of the last of my friends to get an internship for 1L summer, 2L summer, and in securing a job for after graduation. During each of those periods, I was happy for my friends who got great offers for internships/jobs, but I also felt increasingly discouraged as more friends got jobs while I remained jobless. I think this feeling is natural, but it's also not productive. </div>
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<b>2. Network.</b></div>
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Ugh, do you hate the idea of networking? I do too. I remember at one of our first career sessions, a career counselor emphasized how important networking would be, and I rolled my eyes thinking, "Nope, I won't need to do that." Wrong. </div>
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A small percentage of people find their jobs through on campus interviews and a few more find them through postings on the law school employment page, but I think most people end up finding jobs through networking--myself included. It's hard, and it can be awkward at first to reach out to people that you don't know, but it's worth it.<br />
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My main take-away from this experience was that genuine connections with people make a difference. This could be a connection with someone that you've worked with in the past or a connection that you form with a new person over coffee. Also, never underestimate the power of a kind email. </div>
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<b>3. Don't let rejections affect your self worth.</b><br />
We have a very dangerous tendency in our culture to equate our jobs with our worth as individuals. I say dangerous, because once the number of rejection letters you've received nears 20, you start to go down a bad path. (me)<br />
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I believe that as human beings, we each have unsurpassable worth. Because we exist in the world, we are <a href="http://www.goodreads.com/quotes/349410-you-are-imperfect-you-are-wired-for-struggle-but-you">worthy of love and belonging</a>. This is not affected by anything we do or accomplish. It's helpful to remind ourselves of that when we're in the midst of a difficult season.<br />
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<b>4. Pursue what you are passionate about.</b><br />
I was nervous at various points throughout law school because I realized that all of the practical experiences I had were in one particular area of law that I happened to be really interested in. I feared that this would limit my marketability to employers, and it probably did. But it also made me more qualified for the jobs I really wanted, and for me, that trade-off was worth it in the end.<br />
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<b>5. Don't be afraid to turn down an offer that isn't right for you. </b></div>
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Law school career counselors would be horrified that I'm saying this, but I think it's true. In November I received an offer for a prestigious position in another city. It was an amazing opportunity that I was very fortunate to receive, but I wasn't sure if I wanted to move to that city.<br />
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I agonized over the decision for weeks. On the day I was going to send an email declining the offer, I called my mom sobbing. "What if I regret this decision later? What if this is my <a href="http://www.amazon.com/Lean-Women-Work-Will-Lead/dp/0385349947">lean in</a> moment and I'm missing it? What if this is the only job offer I'll ever receive?" My mom told me that she didn't believe in regrets, and that all I could do was make the decision that felt right for me in that moment.<br />
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During that time, I also thought a lot about an advice column I'd read by Sheryl Strayed entitled <a href="http://therumpus.net/2011/04/dear-sugar-the-rumpus-advice-column-71-the-ghost-ship-that-didnt-carry-us/">The Ghost Ship That Didn't Carry Us</a>. In the column, Sheryl gives advice to a 40 year old man deciding whether or not he and his partner will have children. Sheryl says that when we're faced with such an irrevocable life choice, there's no way to know exactly how our lives will pan out. She quotes Tomas Transtromer, who wrote that that every life "has a sister ship" that follows "quite another route" than the one that we choose to take. This was helpful imagery for me as I imagined the life I would live if I accepted the offer and life I would live if I rejected it, which was still very uncertain at that time. Ultimately, Sheryl's concluding words gave me much comfort:<br />
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"I'll never know and neither will you of the life you don't choose. We'll only know that whatever that sister life was, it was important and beautiful and not ours. It was the ghost ship that didn't carry us. There's nothing to do but salute it from the shore."<br />
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For those of you still searching for a job, or for your life path, I wish you clarity, courage, and perseverance.<br />
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Also, happy Mother's Day to all the mamas out there! I'm especially thankful to mine for her wisdom and unending encouragement.<br />
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Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com5tag:blogger.com,1999:blog-153750526971496874.post-11228991258345470042016-04-24T17:54:00.003-07:002016-04-24T17:57:46.540-07:00Green Kitchen Tips for Earth Day <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ghgm0X7DiSToDoIBIb_39bS8KPtgjwoMY-B6IOlSWy0zRtyOdnBB57v5rTk5PPL6KyagLtwsgSR4YnyD5KRSdTbqWyegiN-7YSisNsO1yIHuDJoK39_jr1PzOnlQZMeZvRpe7HG3UpFj/s1600/earth+day+tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ghgm0X7DiSToDoIBIb_39bS8KPtgjwoMY-B6IOlSWy0zRtyOdnBB57v5rTk5PPL6KyagLtwsgSR4YnyD5KRSdTbqWyegiN-7YSisNsO1yIHuDJoK39_jr1PzOnlQZMeZvRpe7HG3UpFj/s640/earth+day+tree.jpg" width="640" /></a></div>
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My poor friends. So many of my conversations these days begin with, "So I listened to this really great podcast about....." </div>
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I'll admit it. I'm a bit obsessed with podcasts. Particularly <a href="http://jesslively.com/livelyshow/">The Lively Show</a>. So many of Jess's episodes have given me tidbits of wisdom, spurred self reflection, or changed my perspective.<br />
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About a year ago, I listen to this <a href="http://jesslively.com/beajohnson/">episode about a zero waste lifestyle</a>. It really challenged me to think about ways to eliminate waste. Over the past several months, I've taken some small steps to reduce the amount of stuff that I throw away. Although I still have a long way to go, in honor of earth day, I thought I would share some of the steps I've been taking along with my future goals.</div>
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<b>What I'm doing now: </b></div>
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<span style="text-align: left;"><b style="font-weight: bold;">1. Replacing paper napkins with cloth napkins. </b>Cloth napkins are so pretty! And this method saves money. It does add some extra laundry, but since napkins are pretty much the easiest thing to fold, it hasn't felt like a lot of extra work.</span></div>
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<b>2. Reusing ziplock bags, aluminum foil, and plastic wrap</b>. As you'll see down below, I want to eventually eliminate all of these items from my kitchen, but for the time being, I've been reusing them as much as I can to limit how much I throw away. </div>
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<b>3. Using plastic or glass containers instead of aluminum foil or plastic wrap.</b> Another easy swap! The small plastic containers are great for snacks. </div>
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<b>4. Recycling.</b> You're probably doing this one already too. It's easy, especially if someone collects your recycling. When we went on vacation to the mountains over Christmas, the place we stayed did not have recycling. So, like the crazy person that I am, I brought 4 trash bags full of recycling in the car home with us. </div>
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<b>5. Using reusable grocery bags.</b> I keep the grocery bags in the trunk of my car. Although I initially forgot them almost every time, I would make myself walk back to the car to get them. The more you do it, the more easily you will remember.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBskVOPNr20wlszOB0q2UwtVJEJxWy2ltAXtbmM5l6Jh5XLtnCGeuSvonn_CiVyP_Kce9An1z9tuLL1nRDmOrsJODzgbmd8nYmX5cJTVWifdHwt_3OBxZy-bo06-I6MJKF80fXRsx39pwP/s1600/cloth+napkins+earth+day.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBskVOPNr20wlszOB0q2UwtVJEJxWy2ltAXtbmM5l6Jh5XLtnCGeuSvonn_CiVyP_Kce9An1z9tuLL1nRDmOrsJODzgbmd8nYmX5cJTVWifdHwt_3OBxZy-bo06-I6MJKF80fXRsx39pwP/s640/cloth+napkins+earth+day.jpg" width="448" /></a><br />
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<b>Future Goals: </b></div>
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<b>1. Replace plastic wrap with this <a href="http://www.beeswrap.com/">bee's wrap</a>.</b> It's washable, reusable, and compostable. (I was inspired by this <a href="http://www.dessertfortwo.com/green-kitchen-challenge-3-replace-plastic-wrap/">post</a>.)</div>
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<b>2. Replace paper towels.</b> I need to buy some cheap washcloths and keep them under my kitchen sink to start to replace paper towels. There's more helpful info about that process in this <a href="http://www.emformarvelous.com/replacing-paper-towels/">post</a>.</div>
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<b>3. Buy reusable snack bags.</b> I want <a href="http://www.amazon.com/Reusable-Sandwich-Baggies-Design-Portugal/dp/B0175XZBXU/ref=sr_1_1?ie=UTF8&qid=1461545095&sr=8-1-spons&keywords=reusable+snack+bags&psc=1">these pretty ones</a>. </div>
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<b>4. Buy a <a href="http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_1?ie=UTF8&qid=1461545151&sr=8-1&keywords=silipat">silpat silicone non-stick baking mat</a> for cookies. </b>This will eliminate the need for wax paper when making cookies. :)</div>
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<b>5. Start composting.</b> This is hard if you're a renter like me, but I'm going to start doing some research. </div>
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I think to avoid being overwhelmed, it's good to implement these changes one at a time. As you become comfortable with one, you can add in another. I'd love to hear your thoughts on any of these methods/products. </div>
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Happy belated Earth Day!</div>
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Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com6tag:blogger.com,1999:blog-153750526971496874.post-60097390448094088582016-04-17T18:10:00.000-07:002016-04-17T18:10:55.050-07:00Panang Curry with Chicken and Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFm5luxVNesrGW4sFzXZBWNA5H7-mB43atW9YnpCm1ZBf0yrJ5sf4-m5JQOwNEkJgG1bV77c0m9f-Ct7-d-OTf8ejkwMUlUEL-JAV-6TKA5-CD4XaDXt8GZaBlqBriezFvFTezQGENDc0/s1600/panangcurrywithchickenvegetables03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFm5luxVNesrGW4sFzXZBWNA5H7-mB43atW9YnpCm1ZBf0yrJ5sf4-m5JQOwNEkJgG1bV77c0m9f-Ct7-d-OTf8ejkwMUlUEL-JAV-6TKA5-CD4XaDXt8GZaBlqBriezFvFTezQGENDc0/s640/panangcurrywithchickenvegetables03.jpg" width="486" /></a></div>
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I still remember the first time I had curry. It was my senior year of college, and my roommates and I had started a tradition of family dinners. Each night, one of us would be in charge of cooking dinner. </div>
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One night, my roommate Catherine made curry with chicken, sweet potatoes, and rice, and it was one of the best family dinners we ever had. I had never had coconut milk or curry paste before, and I was blown away with the deliciousness. </div>
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However, it took several years before I was confident enough to try make curry on my own.<br />
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I was recently inspired to make this panang curry after eating excellent panang curry at a local Thai restaurant, finally ordering something other than my beloved <a href="http://www.steworastory.com/2015/03/pad-thai-party.html">pad thai</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XzzRqPKSvtEMvcuOklOY1Vpdt7NWWH2TKDE8bAjg-mNa1KGqUg7o7YroWF4rxCs2NMjVwhMuvo-7QSUloy1CyB5ROceaKFM2BRaKjrgsYEL1S-OwrVUcMPq3W47Dr9pLijUrjoNa5KNF/s1600/panangcurrywithchickenvegetables02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XzzRqPKSvtEMvcuOklOY1Vpdt7NWWH2TKDE8bAjg-mNa1KGqUg7o7YroWF4rxCs2NMjVwhMuvo-7QSUloy1CyB5ROceaKFM2BRaKjrgsYEL1S-OwrVUcMPq3W47Dr9pLijUrjoNa5KNF/s640/panangcurrywithchickenvegetables02.jpg" width="522" /></a></div>
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My only complaint about the Thai restaurant version is that it has way more chicken than vegetables. (I'm kind of a weirdo about meat, and like to have even proportions of rice, vegetables, and chicken in each bite.) One benefit of making your own panang curry at home is that you can add as many veggies as you like! I added broccoli, red pepper, and jalapeño here.<br />
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You can use the regular red curry paste that you find in grocery stores if you like, but I really recommend getting the special panang curry paste for this recipe. You can find it at Asian grocery stores or on <a href="http://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1460941442&sr=1-2&keywords=panang+curry+paste">Amazon</a>.<br />
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I hope you branch out of your normal dinner routine and give this recipe a try--I would love to hear what you think!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdFGZFuJDB67ZMJWhvfjuGkJdHJhkBYOroxE77CVJA_9Gegqd8GhA33hX-IaaZ1r3GLOwPp2nLul6nHU26KfPS1nEtgqUwMl-SERab3sYFJxlLg8NNVlqhYTaPWHZMVMI5SXQ0sbuigG3/s1600/panangcurrywithchickenvegetables04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdFGZFuJDB67ZMJWhvfjuGkJdHJhkBYOroxE77CVJA_9Gegqd8GhA33hX-IaaZ1r3GLOwPp2nLul6nHU26KfPS1nEtgqUwMl-SERab3sYFJxlLg8NNVlqhYTaPWHZMVMI5SXQ0sbuigG3/s640/panangcurrywithchickenvegetables04.jpg" width="570" /></a></div>
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<h3>
Panang Curry with Chicken and Vegetables</h3>
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<b>Ingredients:</b><br />
<i>For the curry:</i><br />
1/4 cup panang curry paste<br />
2 cups coconut milk<br />
1 pound chicken breasts, cut into small pieces<br />
2 cups chicken broth<br />
1-inch knob of ginger, peeled<br />
1 head broccoli, chopped<br />
1 red pepper, chopped<br />
1 jalapeno, ribs and seeds removed, chopped<br />
3 tbsp fish sauce<br />
2 tbsp brown sugar<br />
zest from one lime<br />
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<i>For serving:</i><br />
batsami or jasmine rice<br />
fresh basil<br />
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<b>Directions:</b><br />
Add the curry paste to a large sauce pan over medium heat. Pour in a small amount of the coconut milk, and stir vigorously to combine with the curry paste. Once the curry paste has started to dissolve, add the rest of the coconut milk and continue stirring to remove lumps. Continue cooking the coconut milk and curry paste over medium-high heat for 10-12 minutes, then add the chicken.<br />
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Cook the chicken for 5-6 minutes, and then add the broth, ginger, broccoli, red pepper, jalapeño, fish sauce, brown sugar, and lime zest. Bring to a boil and cook until vegetables are just tender.<br />
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Remove ginger and serve in bowls over rice, garnished with basil.<br />
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<b>Notes:</b><br />
<ul>
<li>Using 1/4 cup curry powder, this was spicy! (According to my wimpy palate) If you want less spice, add closer to 3 tablespoons of curry paste.</li>
<li>Instead of lime zest, traditional panning curry uses kafir lime leaves. You can find these at an Asian grocery store.</li>
<li>This recipe easily makes 6-8 servings. </li>
</ul>
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Adapted from <a href="http://www.saveur.com/article/Recipes/Panang-Chicken-Curry">Saveur</a>.Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com6tag:blogger.com,1999:blog-153750526971496874.post-18790633265470474192016-04-03T09:42:00.000-07:002016-04-03T09:43:20.286-07:00Chocolate Nice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmavXkxXntnl20eylrBoNjfgoSqf0ExbcVIN1mjcPDSIPaMwGDBOTW-UHEpNrdUP4L3Pz_pr2oHXC91DXlfT6tqxB2fU7HeKVQ3JTgmLWkCoTYdJfnZ8XpE1cYBtvLUrP6Pvc29-h0dVCv/s1600/chocolate+nice+cream+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmavXkxXntnl20eylrBoNjfgoSqf0ExbcVIN1mjcPDSIPaMwGDBOTW-UHEpNrdUP4L3Pz_pr2oHXC91DXlfT6tqxB2fU7HeKVQ3JTgmLWkCoTYdJfnZ8XpE1cYBtvLUrP6Pvc29-h0dVCv/s640/chocolate+nice+cream+4.jpg" width="458" /></a></div>
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I'm a believer in the 80/20 rule. </div>
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80% of the time, I try to pretty healthy. 20% of the time, I eat whatever I want. </div>
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Thus, I still whole heartedly believe in <a href="http://www.steworastory.com/2014/01/marshmallow-filled-molten-chocolate.html">decadent chocolate desserts</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1v0ARrwrlUptvaHW96JZSD12iaTiZI2utE_8H35eBkj7pJanIZUVpI7SHkLYuN_AANSLlnqo5dhsxdnFfgeQ47XL1hGJ9rK7hlJju6yQwH_ZPh_wTgfk_QK8lNIFjXowW2y32v_uDXmj/s1600/chocolate+nice+cream+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1v0ARrwrlUptvaHW96JZSD12iaTiZI2utE_8H35eBkj7pJanIZUVpI7SHkLYuN_AANSLlnqo5dhsxdnFfgeQ47XL1hGJ9rK7hlJju6yQwH_ZPh_wTgfk_QK8lNIFjXowW2y32v_uDXmj/s640/chocolate+nice+cream+1.jpg" width="520" /></a></div>
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This chocolate nice cream is the type of chocolate dessert you can eat during the 80% healthy eating time. </div>
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"Nice Cream" became a huge sensation in on the internet world a couple years ago. I'm behind the times with this, as with most food trends. </div>
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Initially, my thought was, why make ice cream from bananas, when you can have the real thing? Also, I don't have a fancy high-powered blender, so I was worried I wouldn't be able to pull it off . Finally, to be honest, sometimes I'm just lazy about getting out, using, and then cleaning, my blender/food processor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDZt5cdKsnUn_TX_MhywJaVHne3P-x8TIIyugbjaX1Ck7umYc0zX8DLOiTX5i7F5mF9u24_ZF5cGVKeFdF4vIGcTSqZYRUIS69jgOhVZLaNwIM5cSYi1wmGtqtx688L4xCq2SpYeoGJti/s1600/chocolate+nice+cream+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDZt5cdKsnUn_TX_MhywJaVHne3P-x8TIIyugbjaX1Ck7umYc0zX8DLOiTX5i7F5mF9u24_ZF5cGVKeFdF4vIGcTSqZYRUIS69jgOhVZLaNwIM5cSYi1wmGtqtx688L4xCq2SpYeoGJti/s640/chocolate+nice+cream+5.jpg" width="496" /></a></div>
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However, that all changed over the last month. Adam and I gave up dessert for lent, and there were several days when I was realllllly craving chocolate.<br />
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Adam has also been on a bit of a smoothie kick recently, which inspired me to break out the food processor.<br />
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Maybe it was because I hadn't had real ice cream for other a month, but when I first tried this chocolate nice cream, I was in heaven. Even if you're not a fan of bananas, give this a try. When they're frozen and blended with cocoa powder, you really don't taste the banana flavor at all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilK6WDZnNDQYxxw9yQtPmO744jGl__4yr6aUdZ9v1lP7FU6bWKlXdYe_hJUmJN8xogWuqrA-y-e4JuuHQUBMkDTnWUIhyphenhyphenW6PISX4waj0IU-l9b0vxX6WP26q1dHf4D_0eqqNRYExRTCVX1/s1600/chocolate+nice+cream+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilK6WDZnNDQYxxw9yQtPmO744jGl__4yr6aUdZ9v1lP7FU6bWKlXdYe_hJUmJN8xogWuqrA-y-e4JuuHQUBMkDTnWUIhyphenhyphenW6PISX4waj0IU-l9b0vxX6WP26q1dHf4D_0eqqNRYExRTCVX1/s640/chocolate+nice+cream+2.jpg" width="432" /></a></div>
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You don't have to have a fancy blender to make this. As you can see, my chocolate nice cream still has some rough pieces in it, but that's ok. A regular food processor or blender should work, as long as you break up the banana in small enough pieces.<br />
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Also, I made a step-by-step video for how to make this chocolate nice cream over on snapchat--><br />
steworastory.<br />
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I'm not really cool enough for snapchat yet, but I'm going to post a few recipe videos there from time to time!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEB-G0E0hU5l4E34srlrXg8zSj9glDkgPWkVMnd9r40tdKuVC-FW-BhpIa7G5-1Xme5fxtZDE2Ym13b4Oq3jr6s36hIchez3Y2TprWr6Lj8pEDNF9SO4K_Lse64wYKsVvbWtnuN3SeAi4/s1600/chocolate+nice+cream+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEB-G0E0hU5l4E34srlrXg8zSj9glDkgPWkVMnd9r40tdKuVC-FW-BhpIa7G5-1Xme5fxtZDE2Ym13b4Oq3jr6s36hIchez3Y2TprWr6Lj8pEDNF9SO4K_Lse64wYKsVvbWtnuN3SeAi4/s640/chocolate+nice+cream+3.jpg" width="400" /></a></div>
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<h3>
Chocolate Nice Cream</h3>
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<b>Ingredients:</b></div>
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1 large banana, frozen</div>
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2-4 tablespoons milk of choice</div>
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1 date</div>
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1 tablespoon peanut butter (or other nut butter of choice)</div>
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1 tablespoon cocoa powder</div>
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<b>Directions: </b></div>
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Add frozen banana and 2 tablespoons milk to the food processor or high-powered blender. Begin processing, adding additional milk as needed until banana is smooth. </div>
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Add the date, peanut butter, and cocoa powder, and process until smooth. </div>
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<i>Topping ideas:</i></div>
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chocolate chips</div>
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chia seeds</div>
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shredded coconut</div>
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strawberries </div>
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<b>Notes:</b><br />
<ul>
<li>In order for the nice cream to be more like ice cream and less like a smoothie, add less milk. You can also pop it back in the freezer for a few minutes after making it to allow it to solidify more. </li>
<li>The only ingredients you really need are frozen banana, milk, and cocoa powder. The date adds some extra sweetness, and the peanut butter adds healthy fat and protein. Also, I really love chocolate and peanut butter together!</li>
<li>Depending on how good your blender/food processor is, the frozen banana may be difficult to break up. You can leave it out of the freezer for a few minutes to soften, or try breaking it up into small pieces. </li>
</ul>
Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com9tag:blogger.com,1999:blog-153750526971496874.post-16204159348827364812016-03-27T16:51:00.002-07:002016-03-27T17:00:07.564-07:00Tilapia Tacos with Cilantro Lime Slaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfli0b_H6nhSCuZFWwChCIxmGyLzNX-IgCtnb11-OVJ2kqduk_l-4IiyGrOjn6Au2idKNHEcGh8WODqoDMPNp8H4nXmIS6ctQ8AGJLFMxmvxYtp32HOkyfqFKm3nRr4118i-hmXumumTSg/s1600/tilapia+tacos+with+cilantro+lime+slaw3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfli0b_H6nhSCuZFWwChCIxmGyLzNX-IgCtnb11-OVJ2kqduk_l-4IiyGrOjn6Au2idKNHEcGh8WODqoDMPNp8H4nXmIS6ctQ8AGJLFMxmvxYtp32HOkyfqFKm3nRr4118i-hmXumumTSg/s640/tilapia+tacos+with+cilantro+lime+slaw3.jpg" width="476" /></a></div>
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Happy Easter, friends. </div>
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During the winter, weekends can be pretty uneventful around here. We usually cook at home to save money, and I often have lots of school work to catch up on. Adam travels for work during the week, so he likes to spend time at home on the weekend. We frequently spend most of the weekend around the house and watch a movie on Netflix Saturday night. </div>
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But, spring is here, and I'm in my last few weeks of school now. While I certainly have work I <i>could</i> be doing, I'd much rather spend the weekend doing fun things outside. Adam worked from home last week, so there was no excuse not to get out and enjoy the weekend.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rB9sjDByw8BL93nZwBqZrfG30X-tleWROJUxJ9Op_CRmzC5fqVi0m68_6tc5lb66uVyHoTN5eqQ6NCICKV1Kv5GXjN5zFLZ8Qan3LXszGswzA4dMCgyd57JaZBQt3ALgmAza6Q0FuOhx/s1600/tilapia+tacos+with+cilantro+lime+slaw4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rB9sjDByw8BL93nZwBqZrfG30X-tleWROJUxJ9Op_CRmzC5fqVi0m68_6tc5lb66uVyHoTN5eqQ6NCICKV1Kv5GXjN5zFLZ8Qan3LXszGswzA4dMCgyd57JaZBQt3ALgmAza6Q0FuOhx/s640/tilapia+tacos+with+cilantro+lime+slaw4.jpg" width="480" /></a></div>
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Friday night we picked up dinner and drove out to Jordan Lake to watch the sunset, <a href="http://www.steworastory.com/2014/05/roasted-potato-asparagus-salad-with.html">one of our favorite things to do</a>. </div>
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It had been cloudy all day, and as we drove, I kept saying "It's such a shame it's so cloudy. We won't really be able to see the sunset."<br />
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When we got there, we could see a pink sun mostly obscured by clouds, but as the minutes wore on, the sky became more and more colorful, until we were looking out at this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGhEUypBWgIiJn9CHM11SbRG4KtKlsdywhjLp1Kr7-BxFVaoVhzrRziVMfZ5eSo7VlTcmrArEd4qvwr8Cyt9M933o_mDlI0Ebj32b46cbbOLVgg7_aNjihn9ROEdWlYcn2wnnEG5cPnbP/s1600/sunset+jordan+lake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGhEUypBWgIiJn9CHM11SbRG4KtKlsdywhjLp1Kr7-BxFVaoVhzrRziVMfZ5eSo7VlTcmrArEd4qvwr8Cyt9M933o_mDlI0Ebj32b46cbbOLVgg7_aNjihn9ROEdWlYcn2wnnEG5cPnbP/s640/sunset+jordan+lake.jpg" width="480" /></a></div>
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What a gift. </div>
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Saturday morning, we drove out to Saxapahaw, NC to have breakfast at the <a href="http://saxgenstore.com/">Saxapahaw General Store</a>. </div>
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We walked along the Haw River then ended at the <a href="http://www.leftbankbutchery.com/">Left Bank Butchery</a>, which sells pork and beef from nearby farms. We bought some meat and some still-warm sourdough bread from the <a href="https://www.facebook.com/saxvillagebakehouse/">Village Bakehouse</a>. I've been seriously considering attempting to make my own sourdough starter to make sourdough bread. Any advice?</div>
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Saturday night, we went to <a href="http://www.fullsteam.ag/">Fullsteam</a> and I had a brandy barrel-aged persimmon winter ale that was SO good. It was also 11% alcohol. ; )</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLdM0OCL15qMAY5_i-O7kbjgYDhWiJQ-0mNFH6tHRLcRmrS8od3ikXormj9AbBcLJ1Wi3R3Sm0Uc17Oi1-pgntV4uv7kRg9NMEkTub7UcMrXeu1K0mc_dwAKQ762q-v7qLnXPiSfJrN8o/s1600/tilapia+tacos+wtih+cilantro+slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLdM0OCL15qMAY5_i-O7kbjgYDhWiJQ-0mNFH6tHRLcRmrS8od3ikXormj9AbBcLJ1Wi3R3Sm0Uc17Oi1-pgntV4uv7kRg9NMEkTub7UcMrXeu1K0mc_dwAKQ762q-v7qLnXPiSfJrN8o/s640/tilapia+tacos+wtih+cilantro+slaw.jpg" width="514" /></a></div>
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Today, we went to church and hosted family Easter lunch at our house. We served the sourdough bread, <a href="http://www.marthastewart.com/868430/broccoli-cheddar-quiche">broccoli cheddar quiche</a>, ham, salad, and strawberries. My mom made a pistachio cake, and we all ate too much Easter candy.<br />
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It was perfect. Is tomorrow really Monday?<br />
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One thing that will make my Monday better is eating these leftover tilapia tacos with cilantro lime slaw for lunch.<br />
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I love fish tacos and order them frequently at restaurants, but I had never attempted to make them at home. For a long time, I was intimated by the idea of cooking fish at home, but I don't know why. It's so easy!<br />
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I used tilapia in these tacos because it's a mild and flakey white fish that is good for non-fish lovers like Adam. For this recipe, you cut the tilapia into bite sized pieces, dredge it in a mixture of flour and spices, and pan fry in a bit of butter and olive oil. Super easy. The <a href="http://sharedappetite.com/recipes/easy-pickled-onions/">pickled red onions</a> and cilantro lime slaw can be made ahead of time, so this could be a quick week-night meal.<br />
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I hope your coming week is really good, and filled with tacos and friends and maybe exploring a new place in your neighborhood.<br />
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Some comfort for us this week, especially appropriate today:<br />
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"The worst isn't the last thing about the world. It's the next to the last thing. The last thing is the best. It's the power from on high that comes down into the world, that wells up from the rock-bottom worst of the world like a hidden spring. Can you believe it? The last, best thing is the laughing deep in the hearts of the saints, sometimes our hearts even. Yes. You are terribly loved and forgiven. Yes. You are healed. All is well."<br />
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--Frederick Buechner, <i>The Final Beast</i><br />
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<h3>
Tilapia Tacos with Cilantro Lime Slaw</h3>
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<b>Ingredients:</b></div>
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<i>Cilantro Lime Slaw:</i></div>
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juice from 1 lime</div>
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2 tablespoons mayo (or sour cream or greek yogurt)</div>
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dash of hot sauce</div>
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salt & pepper</div>
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1/2 head of cabbage, thinly sliced</div>
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1 carrot, shredded</div>
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handful of cilantro, chopped</div>
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<i>Tilapia:</i></div>
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1/4 cup flour</div>
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1 teaspoon cumin</div>
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1 teaspoon chili powder</div>
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1/2 teaspoon garlic powder</div>
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1/2 teaspoon paprika</div>
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1/2 teaspoon salt</div>
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pinch of black pepper</div>
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pinch of cayenne</div>
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1 tablespoon butter</div>
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1 tablespoon olive oil </div>
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1/2 pound tilapia (or 2 individually wrapped filets) patted dry and chopped into bite-sized pieces</div>
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<i>For the tacos:</i></div>
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corn tortillas</div>
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chopped avocado</div>
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<a href="http://sharedappetite.com/recipes/easy-pickled-onions/">easy pickled red onions</a></div>
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cilantro</div>
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crumbed queso fresco</div>
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pepitas</div>
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<b>Directions: </b></div>
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<i>Cilantro Lime Slaw:</i></div>
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In a medium sized bowl, whisk together the lime juice, mayo, hot sauce, salt and pepper. Add cabbage, carrot and cilantro and stir to combine. Refrigerate. </div>
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<i>Tilapia:</i></div>
In a small bowl, combine flour, cumin, chili powder, garlic powder, paprika, salt, pepper, and cayenne. <br />
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Add butter and olive oil to a saute pan over medium heat.<br />
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Dredge the chopped tilapia pieces in the flour/spice mixture and add to the pan. Cook for 2-3 minutes on each side or until white inside.<br />
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Add tilapia to corn tortillas and top with cilantro lime slaw, chopped avocado, pickled red onions, and extra cilantro.<br />
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<br />Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com106tag:blogger.com,1999:blog-153750526971496874.post-23084032447850411502016-03-13T14:35:00.000-07:002016-03-13T14:35:49.768-07:00Wheat Berry Salad with Chickpeas, Feta, Carrots, and Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SNFpwG8toaBZOwbUVjMsqdu3OYMpzwXt0Z_Uv4C6grB45_Id9jiotlEHpdj5dRcQN15sboaGODLo6XcUYB9b3SJUgiXLWiW3vxcDBeM6iMzANaHKG3vKw7rJ05P6ZPPw-1DHdK140x7u/s1600/wheat+berry+salad+with+chickpeas%252C+feta%252C+carrots+%2526+peppers+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SNFpwG8toaBZOwbUVjMsqdu3OYMpzwXt0Z_Uv4C6grB45_Id9jiotlEHpdj5dRcQN15sboaGODLo6XcUYB9b3SJUgiXLWiW3vxcDBeM6iMzANaHKG3vKw7rJ05P6ZPPw-1DHdK140x7u/s640/wheat+berry+salad+with+chickpeas%252C+feta%252C+carrots+%2526+peppers+2.jpg" width="530" /></a></div>
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Spring is on its way, warm weather is here, and we're eating colorful food to celebrate!</div>
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We've been spoiled with beautiful warm weather all week in North Carolina, and I think it's putting everybody in a good mood. It's hard to be angry about <i>anything</i> when you walk outside to sunny 70 degree weather with a slight breeze. Also, <a href="http://www.inc.com/jessica-stillman/complaining-rewires-your-brain-for-negativity-science-says.html?cid=cp01002wired">complaining is detrimental to our health</a>, so let's find something to be grateful for. </div>
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Having access to healthy, delicious food is something I never want to take for granted. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRzFzt8-CheJ6yfMRriUWS4XT-ENCmN1jJ395IuxYOqk2xEvAa8oSliK3ntjzMxEmvbaV1ac5NZrcqQalsW6IB-C8f1GS-pB_B4exnnWgaxl_p2k1eZ1LVZs1mBPKNNegFOzmQdQIS2yR/s1600/wheatberries+and+chickpeas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRzFzt8-CheJ6yfMRriUWS4XT-ENCmN1jJ395IuxYOqk2xEvAa8oSliK3ntjzMxEmvbaV1ac5NZrcqQalsW6IB-C8f1GS-pB_B4exnnWgaxl_p2k1eZ1LVZs1mBPKNNegFOzmQdQIS2yR/s640/wheatberries+and+chickpeas.jpg" width="480" /></a></div>
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I know food bloggers tend to exaggerate about recipes, but I'm not exaggerating when I say that this wheat berry salad is the best thing to come out of my kitchen in a long time. </div>
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I had never cooked with wheat berries before, but now I'm totally hooked. They're deliciously nutty and chewy, a bit like farro, but with more flavor, and they hold up beautifully in salads. If like me, you didn't know what a wheat berry is, it's the whole grain or seed that is milled down into flour. For this recipe, I used <a href="https://jovialfoods.com/shop/einkorn/wheat-berries/einkorn-wheatberries.html">Jovial 100% Einkorn wheat berries</a>. <a href="https://jovialfoods.com/einkorn/">Einkorn</a> is an ancient variety of wheat that has more vitamins and minerals than modern, processed wheat. </div>
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I made <a href="http://www.steworastory.com/2016/02/shakshuka-pizza.html">pizza crust with Einkorn wheat</a> a couple weeks ago, and I plan to incorporate more Einkorn products into our diet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTSri4we61dxCG6NKDd_ZeyS_mpczETypLgnnXoxEP05VMfpYL2bPOwuVKQn0mOq-_hB6dCWLL9oiAHXlzkYUNS3LK_9oKyD_7_eV9Lh4LbFzdXSvNMeyWFHUo51hkJ121GijJkt2rMxq/s1600/wheat+berry+salad+with+chickpeas%252C+feta%252C+carrots+%2526+peppers+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTSri4we61dxCG6NKDd_ZeyS_mpczETypLgnnXoxEP05VMfpYL2bPOwuVKQn0mOq-_hB6dCWLL9oiAHXlzkYUNS3LK_9oKyD_7_eV9Lh4LbFzdXSvNMeyWFHUo51hkJ121GijJkt2rMxq/s640/wheat+berry+salad+with+chickpeas%252C+feta%252C+carrots+%2526+peppers+1.jpg" width="542" /></a></div>
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This recipe satisfies all my salad requirements: </div>
<ul>
<li>chewy, hearty whole grains</li>
<li>chickpeas for protein</li>
<li>lots of veggies (carrots, red & yellow peppers)</li>
<li>salty feta for flavor and staying power </li>
<li>a zippy lemon dressing with honey for sweetness and red pepper flakes for spice</li>
<li>AND it stays fresh in the fridge, so you can make it on the weekend and eat it for lunch all week (major time saver)</li>
</ul>
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This wheat berry salad would be great to take for lunch (!) or a barbecue (!!) or a spring picnic (!!!).<br />
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Can you tell I'm excited for spring?<br />
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<h3>
Wheat Berry Salad with Chickpeas, Feta, Carrots, and Peppers</h3>
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<b>Ingredients:</b><br />
<i>Salad:</i><br />
1 cup dried wheat berries (cooked according to package directions and set aside to cool)<br />
1 can chickpeas, rinsed and drained<br />
1 and 1/2 peppers, diced (I used 1 yellow pepper and half a red pepper)<br />
2-3 carrots, cut into ribbons using a vegetable peeler<br />
handful of chives, diced<br />
4 ounces feta cheese, crumbled<br />
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<i>Dressing: </i><br />
juice from 1 lemon<br />
1/3 cup olive oil<br />
2 teaspoon honey<br />
2 garlic cloves, minced<br />
pinch of red pepper flakes<br />
salt and pepper to taste<br />
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<br />
<b>Directions:</b><br />
Cook the wheat berries according to package directions and set aside to cool.<br />
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In a small bowl, whisk together all the dressing ingredients and set aside.<br />
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In a large bowl, combine wheat berries, chickpeas, chopped peppers, carrot ribbons, chives, and feta cheese.<br />
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Pour dressing over salad and stir to evenly coat all the ingredients. Taste and add additional salt or pepper as needed. The salad can be eaten immediately or stored in the fridge for several hours.<br />
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<b>Notes:</b><br />
<ul>
<li>If you don't have wheat berries, you can easily substitute with farro, quinoa, or brown rice. </li>
<li>This salad gets better with time and can be stored in the fridge for up to 5 days. </li>
</ul>
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**I received these wheat berries from Jovial free of charge, but the opinions are all my own. <br />
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Adapted from <a href="http://cookieandkate.com/2012/arugula-carrot-and-chickpea-salad-with-wheat-berries/">Cookie and Kate</a>.Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com9tag:blogger.com,1999:blog-153750526971496874.post-79854112350672761242016-03-06T12:20:00.002-08:002016-03-06T12:35:29.557-08:00Life Lately <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhNrPF4m1YbCKEpP0eJ-KM7spNm6CnWEa1zILdCJr3_3vs1fnSrN_GMhJ7hdSsrEnSsPrLGJ3Jfaz1graN1KVZJnyvkJwngrh4Q7po31MRbxridpnY0nsNW10TEwahBWcf6zQs6dojq3D/s1600/cornbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhNrPF4m1YbCKEpP0eJ-KM7spNm6CnWEa1zILdCJr3_3vs1fnSrN_GMhJ7hdSsrEnSsPrLGJ3Jfaz1graN1KVZJnyvkJwngrh4Q7po31MRbxridpnY0nsNW10TEwahBWcf6zQs6dojq3D/s640/cornbread.jpg" width="424" /></a></div>
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<a href="http://www.thisgalcooks.com/cast-iron-buttermilk-corn-bread/">via</a></div>
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Hi friends--Life has been busy, and I have not been able to get myself together enough to make and photograph a recipe. So, here are some tidbits about my life lately and inspiration from the internet for your Sunday.<br />
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<b>Making</b>: mac and cheese and cornbread from this <a href="http://www.amazon.com/Southerners-Cookbook-Recipes-Wisdom-Stories/dp/0062242415/ref=sr_1_1?s=books&ie=UTF8&qid=1457275754&sr=1-1&keywords=garden+and+gun+cookbook">Southern cookbook</a>.<br />
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<b>Drinking</b>: water with lemon slices.<br />
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<b>Reading</b>: <a href="http://www.amazon.com/The-Immortal-Life-Henrietta-Lacks/dp/1400052181">The Immortal Life of Henrietta Lacks</a> by Rebecca Skloot.<br />
<br />
<b>Wanting</b>: <a href="http://www.amazon.com/Big-Magic-Creative-Living-Beyond/dp/1594634718/ref=sr_1_1?s=books&ie=UTF8&qid=1457276312&sr=1-1&keywords=big+magic">Big Magic</a> by Elizabeth Gilbert.<br />
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<b>Watching</b>: The Mindy Project, Jane the Virgin, and Downton Abbey.<br />
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<b>Listening</b>: to so many podcasts. My favorites are <a href="http://www.meetthepeppers.com/">Marriage is Funny</a>, <a href="http://jesslively.com/livelyshow/">The Lively Show</a>, and <a href="http://jessicamurnane.com/onepartpodcast/">One Part Plant</a>. Lately I've started listening to the <a href="https://robbell.com/portfolio/robcast/">Robcast</a>. I also really liked <a href="http://fourhourworkweek.com/2016/02/10/seth-godin/">this interview with Seth Godin</a> on the Tim Ferris Show.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuXpHbDaVq-unSpJEhli3KRB6TUz1JJu7HjQbVOTpprB45JCpmQoHsBf09bpMP07AoJLs6Jp0svqn3P-Ia6nh_Sry-YLs2F2MULzSn9IRL4PiLdTUwWtMurIjQp_NQmzPc6Kr7U2jBAHY/s1600/yogurt+with+strawberries+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuXpHbDaVq-unSpJEhli3KRB6TUz1JJu7HjQbVOTpprB45JCpmQoHsBf09bpMP07AoJLs6Jp0svqn3P-Ia6nh_Sry-YLs2F2MULzSn9IRL4PiLdTUwWtMurIjQp_NQmzPc6Kr7U2jBAHY/s640/yogurt+with+strawberries+.jpg" width="526" /></a></div>
<br />
<b>Eating</b>: salads with roasted sweet potatoes, guacamole and black beans; yogurt bowls with berries<br />
and granola; <a href="http://www.steworastory.com/2013/05/baked-blueberry-oatmeal-with-lemon-cream.html">baked oatmeal</a> with almond butter (always).<br />
<br />
<b>Enjoying</b>: re-watching all the Harry Potter movies with Adam. So good.<br />
<br />
<b>Loving</b>: All the <a href="http://joythebaker.com/2016/03/let-it-be-sunday-60/">"Let it be Sunday"</a> posts from Joy the Baker.<br />
<br />
<b>Hoping</b>: for warm Spring weather!<br />
<br />
<b>Needing</b>: to write a 30-page paper for class (welp!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUcQf2WAum854sYPPtyvALHsUPl-D_6b_5c-A7mK8Q_wJKMH89XLiQ2hyphenhyphenHKp1_lpl7ToQtuCZ6qTOmkFX1Sd4fN10pnnMxiLzbuWOc5pJOjL-ZC5OY9MFLrPLyCZ8WfcrYzyeDBxTJF39/s1600/F+Scott+Fitzgerald+Quote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUcQf2WAum854sYPPtyvALHsUPl-D_6b_5c-A7mK8Q_wJKMH89XLiQ2hyphenhyphenHKp1_lpl7ToQtuCZ6qTOmkFX1Sd4fN10pnnMxiLzbuWOc5pJOjL-ZC5OY9MFLrPLyCZ8WfcrYzyeDBxTJF39/s640/F+Scott+Fitzgerald+Quote.jpg" width="640" /></a></div>
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<a href="http://breakfastatyurmans.tumblr.com/post/49181865185">via</a></div>
<br />
<b>Feeling</b>: grateful for so many things.<br />
<br />
<b>Wearing</b>: the same clothes as always--I haven't been clothes shopping in forever. I did rent a dress for Barrister's Ball from <a href="https://www.renttherunway.com/">Rent the Runway</a>, and I had a really good experience. I may rent dresses again for weddings this spring and summer. <br />
<br />
<b>Dreaming</b>: about post-bar exam vacation plans. Any recommendations?<br />
<br />
<b>Bookmarking</b>: This <a href="http://www.thefauxmartha.com/2016/03/04/how-to-make-really-good-homemade-pizza/">post and video</a> on how to make really good homemade pizza and this beautiful <a href="http://ahouseinthehills.com/2016/02/02/forbidden-rice-breakfast-porridge/">forbidden rice breakfast porridge</a>.<br />
<br />
I hope you have a lovely week and find something new to be grateful for!Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com6tag:blogger.com,1999:blog-153750526971496874.post-62371954484950312792016-02-21T18:56:00.000-08:002016-02-22T04:34:10.238-08:00Shakshuka Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-NZD-W2_G6PvdjirWqNlb0IC7YaW3KRQAXhH7eapQOMVAo8JNh6ba9nF1ZjEx7W92AiMouC4FhnxVxtTTy9anvb8U4NuZXMsI5TBWnFFaQzdNIrZABrzKsmJKPmF1T42U3IoAdrI9-5H/s1600/shakshuka+pizza+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-NZD-W2_G6PvdjirWqNlb0IC7YaW3KRQAXhH7eapQOMVAo8JNh6ba9nF1ZjEx7W92AiMouC4FhnxVxtTTy9anvb8U4NuZXMsI5TBWnFFaQzdNIrZABrzKsmJKPmF1T42U3IoAdrI9-5H/s640/shakshuka+pizza+4.jpg" width="458" /></a></div>
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I missed last week's post for Valentine's Day! Although it would have been nice to post a romantic dessert recipe for two, Adam and I gave up dessert for Lent. I also could have also posted a romantic dinner for two recipe, but I wasn't up for that either. </div>
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Last weekend I was in the midst of a stressful few weeks waiting to hear back from job interviews, so on Sunday night, Adam made pasta for me (our Valentine's tradition) and we snuggled up on the couch to watch a movie. It was lazy and perfect. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32Xdp6QpAj_h_KfTkBxRXP9OSqdYJVevIqNAy9JDM68zFBMnsWbDpmvheInKzht24M55wgo_y6r2ifOZcqGlEAaIhGwPoYoM2Zdgrh-6kKQxEf2DaYMsv_FLoI6WHYKWNomsMjNOm5sLO/s1600/shakshuka+pizza+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32Xdp6QpAj_h_KfTkBxRXP9OSqdYJVevIqNAy9JDM68zFBMnsWbDpmvheInKzht24M55wgo_y6r2ifOZcqGlEAaIhGwPoYoM2Zdgrh-6kKQxEf2DaYMsv_FLoI6WHYKWNomsMjNOm5sLO/s640/shakshuka+pizza+2.jpg" width="426" /></a></div>
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I've made it a goal of mine in 2016 to take better care of myself--to say "no" when it's what's best for me, even if that means disappointing someone (so hard for me as a people-pleaser); to set better boundaries with people, including people I love, in order protect my emotional well-being; to give myself rest (and therefore not feel guilty about sleeping in an extra hour even if that means I miss a morning work-out or study time); to speak to myself as I would a dear friend instead of being so hard on myself. </div>
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It's a gradual process, but I'm feeling the benefits already. Last Sunday, taking care of myself meant pasta on the couch with my person instead of school work or blogging, and I don't regret it one bit. Take good care of yourself this week. Maybe we should start with pizza? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPqlXNT9t8blhvEWtE1qXxL4YRbiLXNC1lTOtPkF-cOUBVzF7e6rd4VvLYlqLK6_JFrL6uvepZTwclYfsLMGRVr-AzdkPPz9xbhjrp1tMDbNFpF1MBAeg1NaMLc-vsbeX3AJCK7xJbGML/s1600/shakshuka+pizza+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPqlXNT9t8blhvEWtE1qXxL4YRbiLXNC1lTOtPkF-cOUBVzF7e6rd4VvLYlqLK6_JFrL6uvepZTwclYfsLMGRVr-AzdkPPz9xbhjrp1tMDbNFpF1MBAeg1NaMLc-vsbeX3AJCK7xJbGML/s640/shakshuka+pizza+1.jpg" width="486" /></a></div>
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I've been wanting to make shakshuka ever since my cousin Aimee told me about it over the summer. It starts with onions and peppers simmering in a large pot. To that you add garlic, cumin, and a bunch of paprika. Next whole or diced tomatoes go in, and the mixture simmers until reduced. Make several wells in the sauce and crack in eggs. Cover the pan and cook until the egg whites are firm, and then top with crumbled feta and chopped parsley. Use crusty bread to sop up all the delicious spicy tomato sauce, eggs, and cheese--> clearly my kind of dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO_9MaF7Wr2ru-ilHqCntXn6NdXaksIaGx252GOWipmrq_ByjSqg69xohjrOWSUfEVnGEyFm67qlIm_0vGiqhNNTRlp0VwHIoQ2OO2lWWAhzTEf7eXS-aLZO53CFDIIxSnP2sijf-r8mF/s1600/shakshuka+pizza+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO_9MaF7Wr2ru-ilHqCntXn6NdXaksIaGx252GOWipmrq_ByjSqg69xohjrOWSUfEVnGEyFm67qlIm_0vGiqhNNTRlp0VwHIoQ2OO2lWWAhzTEf7eXS-aLZO53CFDIIxSnP2sijf-r8mF/s640/shakshuka+pizza+3.jpg" width="522" /></a></div>
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This shakshuka pizza takes all the goodness of the tomato and eggs and puts it directly onto the bread--or in the case, pizza dough! <br />
<br />
This pizza is also a nutrient power house thanks to some special ingredients--><a href="https://jovialfoods.com/shop/organic-einkorn-flour.html?___SID=U">organic Einkorn all-purpose flour</a> and <a href="https://jovialfoods.com/shop/from-our-farm/tomatoes/organic-diced-tomatoes.html">organic diced tomatoes</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxifEXZ-uNWgWeeZjliKXrsIORWrhRFXT6lESGswC6Pifn1K7aYDrUQWac5K2GiCTr9wanKSUNjDAvL55p9JGUPRp9HoYSDchKpWuyFV0tMo3Vdo1VuhaqD0jAjOerhefltZGyADRGIeV/s1600/shakshuka+pizza+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxifEXZ-uNWgWeeZjliKXrsIORWrhRFXT6lESGswC6Pifn1K7aYDrUQWac5K2GiCTr9wanKSUNjDAvL55p9JGUPRp9HoYSDchKpWuyFV0tMo3Vdo1VuhaqD0jAjOerhefltZGyADRGIeV/s640/shakshuka+pizza+5.jpg" width="514" /></a></div>
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<a href="https://jovialfoods.com/einkorn/">Jovial Einkorn flour</a> is made from an ancient grain of wheat with more vitamins and minerals than traditional processed wheat, including 40% more protein and 15% less starch.<br />
<br />
<a href="https://jovialfoods.com/shop/from-our-farm/tomatoes.html?___SID=U">Jovial tomatoes</a> are grown in Italy and packaged without salt, sugar or other additives.<br />
<br />
They sent me these products for free, but I've been so impressed with the quality that I'll be buying more myself. Their products can be found at Whole Foods, Earth Fare, Fresh Market, and other local grocery stores.<br />
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Taking care of ourselves includes eating good food that happens to be good for us too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPGzF2XijgndVVR_TszBXb7WS82FK4QF3X8CyzKHSawQFOm0USHfc5YTtuzLXtoWhmVprChhZNdHt4ola4QMC-Oo-mNS9zGIPTe78875w76xY26GaL78SmCR083p1Vj-73cCDWyFlW86_/s1600/shakshuka+pizza+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPGzF2XijgndVVR_TszBXb7WS82FK4QF3X8CyzKHSawQFOm0USHfc5YTtuzLXtoWhmVprChhZNdHt4ola4QMC-Oo-mNS9zGIPTe78875w76xY26GaL78SmCR083p1Vj-73cCDWyFlW86_/s640/shakshuka+pizza+6.jpg" width="442" /></a></div>
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<h3>
Shakshuka Pizza </h3>
<br />
<b>Ingredients:</b><br />
One batch of your favorite pizza crust (I used this recipe for <a href="http://jovialfoods.com/recipes/einkorn-pizza-dough/">Einkorn Pizza Dough</a> and loved it)<br />
2 tablespoons olive oil<br />
1/2 of a medium onion, small diced<br />
1/2 of a green pepper, diced<br />
3 gloves garlic, minced<br />
1/2 teaspoon cumin<br />
1 1/2 teaspoons paprika<br />
1/4 teaspoon red pepper flakes<br />
1 18-ounc jar diced tomatoes<br />
1/2 cup water<br />
salt and pepper<br />
3 eggs<br />
1/2 cup crumbled feta<br />
handful of parsley, diced<br />
<br />
<br />
<b>Directions: </b><br />
Add olive oil to a pan over medium high heat. Add onion and green pepper and cook for 5-6 minutes, stirring occasionally. Add garlic, cumin, paprika and red pepper flakes. Cook for another 2 minutes, or until garlic is starting to soften.<br />
<br />
Add the diced tomatoes and water. Cook for 15 minutes, or until liquid is reduced. Taste and add salt and pepper as necessary.<br />
<br />
Preheat oven to 425.<br />
<br />
Sprinkle corn meal on a cookie sheet. Roll out pizza dough to desired shape and place on cookie sheet.<br />
<br />
Add sauce to pizza dough and spread in an even layer. Then use a spoon to make three wells in the sauce. Crack an egg into each well.<br />
<br />
Carefully place pizza in the oven.<br />
<br />
For runny yolks, bake for 10-12 minutes.<br />
<br />
For firm yolks, bake for 13-15 minutes.<br />
<br />
Remove from oven and sprinkle with feta, followed by parsley.<br />
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<b>Notes:</b><br />
<br />
<ul>
<li>Depending on how thinly you roll out your pizza dough, you may have leftover sauce. You could make a second pizza, or reserve the sauce to eat later!</li>
</ul>
<br />
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Shakshuka adapted from <a href="http://smittenkitchen.com/blog/2010/04/shakshuka/">Smitten Kitchen</a>.Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com20tag:blogger.com,1999:blog-153750526971496874.post-45496573367917268082016-02-07T05:06:00.000-08:002016-02-07T05:14:34.638-08:00Easy, Semi-healthy Superbowl Snacks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0EuJUDGRQ-R7let85taniWK9se2XIlhlHc5v-wZgNAlFtECs4160xRYmHCni2THC8PH4HjF1C-JZMtoqbTt-LUXOMtb8RE7Sj9xtX1VU6xEIUOb_B-aB7ZVtUxh6B0v7oYwABTiKAVwE/s1600/Superbowl+Snacks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0EuJUDGRQ-R7let85taniWK9se2XIlhlHc5v-wZgNAlFtECs4160xRYmHCni2THC8PH4HjF1C-JZMtoqbTt-LUXOMtb8RE7Sj9xtX1VU6xEIUOb_B-aB7ZVtUxh6B0v7oYwABTiKAVwE/s640/Superbowl+Snacks.jpg" width="640" /></a></div>
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Happy Superbowl Sunday!<br />
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Do you have big plans? Or will you be watching it at home? <br />
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Either way, you'll need some snacks. Maybe you're a planner and you've got everything you need, but maybe you've been procrastinating like me and need some last minute ideas. <br />
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Here's a list of easy, semi-healthy Super Bowl snacks that you can whip up in no time. <br />
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These are all great for munching on while watching intense football<br />
<br />
or while watching the halftime show and commercials involving puppies.......no judgment here.<br />
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<a href="http://www.steworastory.com/2016/01/classic-southern-pimento-cheese.html">Classic Southern Pimento Cheese </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uDoX7oX6BYE7AgxH8TkSwk91x_E2b8cO1noKRkxM78Ipd5iosTTPWky9FV4q7iZ63weRgRk_mdmWODBzm8fafNBFPvZD5HjXU9UxWFG6xdgleEvpp0Zsk2tsY2w1GuvNnGV2cT6z7-2g/s1600/classicsouthernpimentocheese2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uDoX7oX6BYE7AgxH8TkSwk91x_E2b8cO1noKRkxM78Ipd5iosTTPWky9FV4q7iZ63weRgRk_mdmWODBzm8fafNBFPvZD5HjXU9UxWFG6xdgleEvpp0Zsk2tsY2w1GuvNnGV2cT6z7-2g/s640/classicsouthernpimentocheese2.jpg" width="426" /></a></div>
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<a href="http://www.steworastory.com/2016/01/copycat-trader-joes-mediterranean-hummus.html">Copycat Trader Joe's Mediterranean Hummus</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWk1lTw_s3BhoyUwympNgmNnRNlIDEZdjdhrAfO_mOOKQvyc1noUuF0Ki7zbL_DJVq-9nNqdXJ8xHjU-8gSWipyYx32glbBhGgyUN8CMocycP-GEUyFUT__XSi0ZVlxWEvzMOdUm6t7QN/s1600/copy+cat+trader+joe%2527s+hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWk1lTw_s3BhoyUwympNgmNnRNlIDEZdjdhrAfO_mOOKQvyc1noUuF0Ki7zbL_DJVq-9nNqdXJ8xHjU-8gSWipyYx32glbBhGgyUN8CMocycP-GEUyFUT__XSi0ZVlxWEvzMOdUm6t7QN/s640/copy+cat+trader+joe%2527s+hummus.jpg" width="426" /></a></div>
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<a href="http://www.steworastory.com/2013/12/whipped-goat-cheese-crostini-with.html">Whipped Goat Cheese Crostini with Pancetta & Kale and Rosemary Roasted Pears</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZ1p5ZAyLxtqQOIt_T1q8ECGWAI_tT-B-uPcdtBaJn0lRYNAthyphenhypheneSegVModk1lgEr7jsrAr9kDubI7LZW7whTENlREW08hZCR2eXpNJpgCyvLxkUV-1dp4FTKCUtx5f8gC72UpVOlV67u/s1600/whipped+goat+cheese+crostini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZ1p5ZAyLxtqQOIt_T1q8ECGWAI_tT-B-uPcdtBaJn0lRYNAthyphenhypheneSegVModk1lgEr7jsrAr9kDubI7LZW7whTENlREW08hZCR2eXpNJpgCyvLxkUV-1dp4FTKCUtx5f8gC72UpVOlV67u/s640/whipped+goat+cheese+crostini.jpg" width="448" /></a></div>
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<a href="http://www.steworastory.com/2014/01/spinach-arepas-with-roasted-zucchini.html">Perfect Guacamole</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDowFaoPhKqDpc9_ox9CSD04M4YTlgZHct5OS20mGJpu-T2xD2AoQDAkt-hoZ2Tgz2SXX-mTOA0Y9OUHOQh2brPnlzanef2pdqqbr75oFgUWx1u77xi7H4FiQs6wTWREBgZqfA9rg8XMz/s1600/perfect+guacamole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDowFaoPhKqDpc9_ox9CSD04M4YTlgZHct5OS20mGJpu-T2xD2AoQDAkt-hoZ2Tgz2SXX-mTOA0Y9OUHOQh2brPnlzanef2pdqqbr75oFgUWx1u77xi7H4FiQs6wTWREBgZqfA9rg8XMz/s640/perfect+guacamole.jpg" width="492" /></a></div>
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<br />
<a href="http://www.steworastory.com/2014/02/cocoa-cinnamon-roasted-almonds.html">Cocoa Cinnamon Roasted Almonds</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHw9r3AN_RhkS08mH4Ul16-rjN4cH3e-hqtjcUY8Zo_ry-efjECXagi6ezKvWD5FXAX8JHLQy6rtjoVNvFxn7zFIhX9wM7u-MblpyoE9DQv6FIUhvhcLg02VTckoq9nId5MUbeExIwXir/s1600/cocoa+cinnamon+roasted+almonds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHw9r3AN_RhkS08mH4Ul16-rjN4cH3e-hqtjcUY8Zo_ry-efjECXagi6ezKvWD5FXAX8JHLQy6rtjoVNvFxn7zFIhX9wM7u-MblpyoE9DQv6FIUhvhcLg02VTckoq9nId5MUbeExIwXir/s640/cocoa+cinnamon+roasted+almonds.jpg" width="434" /></a></div>
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<br />
Edamame--add salt or cajun seasoning<br />
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Popcorn--the microwave kind is fine! Or get fancy and make the stovetop version.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhKxhZZkf4wkrcqZ2UAsoUl-kJNPs3yFZvaxiyevgg4biRRCBpa-ifjMwPrnxUD096aXk6aFhlRR9YNtlsBqp0z6Z5KhpOJScwFVMWwdxG7Y_j2GWz32MSh66vTa5o_CyDlhNasQIqjMN/s1600/popcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhKxhZZkf4wkrcqZ2UAsoUl-kJNPs3yFZvaxiyevgg4biRRCBpa-ifjMwPrnxUD096aXk6aFhlRR9YNtlsBqp0z6Z5KhpOJScwFVMWwdxG7Y_j2GWz32MSh66vTa5o_CyDlhNasQIqjMN/s640/popcorn.jpg" width="426" /></a></div>
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<a href="http://www.steworastory.com/2014/04/stupid-easy-gluten-free-peanut-butter.html">Stupid Easy Gluten-Free Peanut Butter Chocolate Chip Cookies</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii18QCkMC9ZEUnuHVA6rYPZJxCPH93Kikk87mdBlKb5F-HEWtD3rIzDgLsvvRM0teMd0KK6pT6JihLR5kxCEtZGTcco7SjQDHLgUymZtKQTkCV0cuYLfkIpNv1trbcPmSOfMdIkePhO1Z2/s1600/stupid+easy+gluten+free+chocolate+chip+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii18QCkMC9ZEUnuHVA6rYPZJxCPH93Kikk87mdBlKb5F-HEWtD3rIzDgLsvvRM0teMd0KK6pT6JihLR5kxCEtZGTcco7SjQDHLgUymZtKQTkCV0cuYLfkIpNv1trbcPmSOfMdIkePhO1Z2/s640/stupid+easy+gluten+free+chocolate+chip+cookies.jpg" width="472" /></a></div>
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<br />
<a href="http://www.steworastory.com/2014/10/apple-nachos-with-granola-and-chocolate.html">Apple "Nachos" with Granola and Peanut Butter Chocolate Drizzle </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5oN4VCY947XH9C1QbNqQlsHeTnB5rWSYoNBywA_njQk2S0KRl6iHRuCMEoKfsBUY5K_JOQM7MBV1euyRdOLQkAVDltf2fLIChuLgKx9k94sBJeqq1YRv8n_Js9Jl4qCFhpfqafzsw8eA/s1600/apple+nachos+wtih+granola+and+peanut+butter+and+chocolate+drizzle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5oN4VCY947XH9C1QbNqQlsHeTnB5rWSYoNBywA_njQk2S0KRl6iHRuCMEoKfsBUY5K_JOQM7MBV1euyRdOLQkAVDltf2fLIChuLgKx9k94sBJeqq1YRv8n_Js9Jl4qCFhpfqafzsw8eA/s640/apple+nachos+wtih+granola+and+peanut+butter+and+chocolate+drizzle.jpg" width="576" /></a></div>
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<a href="http://www.steworastory.com/2016/01/brownie-batter-energy-bites.html">Brownie Batter Energy Bites</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWTEdP3gAI9TxE_e9mDXsLw6P-HS71tk65cBFZnlrwE8awfM2ABZmbnlZUdmUdf9zfCyUlSWIGd2DoDTGLWfNWFuQkYSvUgCdy9ZgOjr0BpxOIXBfMwjoIjX5rD__JhMncjlZxT5b4fHH/s1600/brownie+batter+energy+bites+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWTEdP3gAI9TxE_e9mDXsLw6P-HS71tk65cBFZnlrwE8awfM2ABZmbnlZUdmUdf9zfCyUlSWIGd2DoDTGLWfNWFuQkYSvUgCdy9ZgOjr0BpxOIXBfMwjoIjX5rD__JhMncjlZxT5b4fHH/s640/brownie+batter+energy+bites+3.jpg" width="480" /></a></div>
<br />Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com4tag:blogger.com,1999:blog-153750526971496874.post-82924422445042519362016-01-31T18:22:00.000-08:002016-01-31T18:22:51.653-08:00Brownie Batter Energy Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4_awXoHm5XcaVcDSzyi2Lkrf6s5mHJljS7NaVuMSuQzMuwwjRGZdChNIaADlq61SUvZCdRGYXVpandfKlfk2Me9e3EhEoKxNhloJmsNHnJU4B41_pFTgJ1aYGM_tNHvg85u1PUh_O5wH/s1600/brownie+batter+energy+bites+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4_awXoHm5XcaVcDSzyi2Lkrf6s5mHJljS7NaVuMSuQzMuwwjRGZdChNIaADlq61SUvZCdRGYXVpandfKlfk2Me9e3EhEoKxNhloJmsNHnJU4B41_pFTgJ1aYGM_tNHvg85u1PUh_O5wH/s640/brownie+batter+energy+bites+3.jpg" width="478" /></a></div>
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I like to celebrate the blog birthday every year by making a chocolate peanut butter dessert. Is there really a better culinary combination? </div>
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The first year it was <a href="http://www.steworastory.com/2014/01/marshmallow-filled-molten-chocolate.html">marshmallow filled molten chocolate cakes with peanut butter fudge sauce</a>. Last year it was <a href="http://www.steworastory.com/2015/01/four-ingredient-chocolate-pretzel.html">four-ingredient chocolate pretzel peanut butter cups</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbVKZVz3fOWK6zdTk44kM1vY2q58DZ640tNTcZdnPdg4-8kYSTZMUP9bnkzGtg4WIp2OwM0HoWXvjSTnuDbS1gd_UULlzE-ENFM83YpHFQeKQFTJZK3osNmjpTK9r0ctPTB88blFBBY1X/s1600/brownie+batter+energy+bites+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbVKZVz3fOWK6zdTk44kM1vY2q58DZ640tNTcZdnPdg4-8kYSTZMUP9bnkzGtg4WIp2OwM0HoWXvjSTnuDbS1gd_UULlzE-ENFM83YpHFQeKQFTJZK3osNmjpTK9r0ctPTB88blFBBY1X/s640/brownie+batter+energy+bites+2.jpg" width="426" /></a></div>
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This year, I've made brownie batter energy bites--a healthier chocolate peanut butter dessert--made with dates, peanut butter, cocoa powder, chia seeds, oatmeal, and chocolate chips. </div>
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But, don't let the healthy ingredients fool you--these bites are rich and packed with intense chocolate flavor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWW96MK-vEzT-wDWiNthmAkjqvMt_7eafLNurYNOQhDSnqDXjgZ0XlL_aMHpBIp52IB4DuoKa19zkJen_PPoZr8L9W5-TRTV95jli1dAtT6iJ6umSqxGluN0Pqe4IXD7wos0FOu9KyBiL/s1600/brownie+batter+energy+bites+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWW96MK-vEzT-wDWiNthmAkjqvMt_7eafLNurYNOQhDSnqDXjgZ0XlL_aMHpBIp52IB4DuoKa19zkJen_PPoZr8L9W5-TRTV95jli1dAtT6iJ6umSqxGluN0Pqe4IXD7wos0FOu9KyBiL/s640/brownie+batter+energy+bites+1.jpg" width="526" /></a></div>
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And, there's no baking involved. You'll combine all the ingredients in the food processor, make the balls, and then pop them in the fridge to set.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJq2Zs88QcC5IUvrVQbaNnzcIq5hJPapYwFApZYjbRXkyDJAEe4EgQMjUvi6jQtv7EIDBlvnSQ2_4Ogoqkk0l3RLm8x99p2Fs3-5eOV6UfLqwgkjvYgJO2Sf1jauPhAEFjc3rWEmljUkd/s1600/brownie+batter+energy+bites+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJq2Zs88QcC5IUvrVQbaNnzcIq5hJPapYwFApZYjbRXkyDJAEe4EgQMjUvi6jQtv7EIDBlvnSQ2_4Ogoqkk0l3RLm8x99p2Fs3-5eOV6UfLqwgkjvYgJO2Sf1jauPhAEFjc3rWEmljUkd/s640/brownie+batter+energy+bites+5.jpg" width="488" /></a></div>
<br />
It's hard to believe that I've been blogging for three years. THREE YEARS.<br />
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I started this blog during my third year of teaching and I've continued blogging though almost three years of law school. In a lot of ways, I think it's helped keep me same.<br />
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Throughout everything, this blog has been a space where I've come to play, experiment, and connect with you. <br />
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Thank you for reading, and thank you for loving chocolate and peanut butter as much as I do.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-ygRhC7TMbBckI9eCIYGzx5RZpTkmCXhYPpBtmiaiqXmNvo0ihppoBAVq2JDQBS0f7GD140xnAU9dOuts-hU26THbNP8gIe9zFu61O1SAzaBwbZ18TOmULofu0IjaS93WQZlaBs73qgE/s1600/brownie+batter+energy+bites+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-ygRhC7TMbBckI9eCIYGzx5RZpTkmCXhYPpBtmiaiqXmNvo0ihppoBAVq2JDQBS0f7GD140xnAU9dOuts-hU26THbNP8gIe9zFu61O1SAzaBwbZ18TOmULofu0IjaS93WQZlaBs73qgE/s640/brownie+batter+energy+bites+4.jpg" width="480" /></a></div>
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<h3>
Brownie Batter Energy Bites</h3>
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<b>Ingredients:</b></div>
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10 dates, pitted and soaked in warm water for 10 minutes</div>
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3 tablespoons salted peanut butter or almond butter</div>
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1 tablespoon cocoa powder</div>
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1 teaspoon vanilla extract</div>
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1 tablespoon chia seeds</div>
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2/3 cup old fashioned oats</div>
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Splash of milk (optional)</div>
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1/4 cup semi-sweet chocolate chips</div>
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<b>Directions: </b></div>
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Add pitted dates to the food processor and pulse until they form a ball. (As in the photo above)</div>
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Add peanut butter, cocoa powder, vanilla extract, chia seeds, and oats. Pulse until combined. (You may need to stop and scrape down the sides of the food processor if you have a regular model like mine.) If the mixture is not coming together, add a splash of milk and pulse again. </div>
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Add chocolate chips and pulse for another few seconds. </div>
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Use your hands to roll the dough into 1 inch balls. (Should make between 12-13, depending on the size)</div>
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You can eat these immediately, but to firm them up a bit, stick them in the fridge for 15 minutes or so. These will stay fresh in an air-tight container or in the fridge for up to a week. They can also be frozen!</div>
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Adapted from <a href="http://minimalistbaker.com/5-ingredient-peanut-butter-cup-energy-bites/">Minimalist Baker</a></div>
Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com17tag:blogger.com,1999:blog-153750526971496874.post-86498923837241771172016-01-24T18:44:00.000-08:002016-01-24T18:44:55.601-08:00Green Chile Strata (with leftover Pimento Cheese!)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2rXQSsPmGr5oGKLYN7jBEGDM9lSqXBHc-tZdNLyNTd3iqQ2DDOM70O3QpGo5x-rSKilbwL_KodcClNzWhcutB1x4TGumIHJsgeth6lHCE7buu7BuNdT7NvzpYGuCJ2hmXa7Crgu1c-1v/s1600/green+chile+strata+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2rXQSsPmGr5oGKLYN7jBEGDM9lSqXBHc-tZdNLyNTd3iqQ2DDOM70O3QpGo5x-rSKilbwL_KodcClNzWhcutB1x4TGumIHJsgeth6lHCE7buu7BuNdT7NvzpYGuCJ2hmXa7Crgu1c-1v/s640/green+chile+strata+1.jpg" width="474" /></a></div>
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Most of us on the east coast have been snowed in this weekend, so we've been drinking wine and eating comfort food.<br />
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Enter this baked cheesy, eggy goodness.....the green chile strata.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNaRy-G2F4zv1MmRohzHw5xFm7Nd0BTZ2j2WjM7UAxS4p1XgX-N7SCKUVIrmpEjhWAehDU7HxnV_lONpXaQXS-YG5jB8oy2nDAnVj785h607YJ9g5o8VVaz4yGqcxeoxvBN0BvlveB3UE/s1600/green+chile+strata+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNaRy-G2F4zv1MmRohzHw5xFm7Nd0BTZ2j2WjM7UAxS4p1XgX-N7SCKUVIrmpEjhWAehDU7HxnV_lONpXaQXS-YG5jB8oy2nDAnVj785h607YJ9g5o8VVaz4yGqcxeoxvBN0BvlveB3UE/s640/green+chile+strata+2.jpg" width="562" /></a></div>
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Adam and I didn't have a lot of groceries going into the weekend. Although Adam was able to go to the grocery Thursday night before the storm came, there were no carts or baskets left, so he was only able to make it out with milk, apples, and cereal.<br />
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So, we had to feed ourselves for 3 days with with the remnants of our pantry and fridge.<br />
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I actually sort of love this kind of challenge. I enjoy imagining different recipes using the combination of ingredients we have on hand. I especially enjoy it when the end result is this delicious and blog-post worthy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSgm_OAX6kSNTTWt_EM7C_PmKOF2i9jRjJQJmIyBHJXKf3vbytHkrQ_jcH9zhNVyueUXTfkPwAxhKjzbOys4XBlcpaameUMCl8T064ucdQX3FMKiMW7ldJWA-0Tjt4Xws4Bcn9OFOkpB4/s1600/green+chile+strata+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSgm_OAX6kSNTTWt_EM7C_PmKOF2i9jRjJQJmIyBHJXKf3vbytHkrQ_jcH9zhNVyueUXTfkPwAxhKjzbOys4XBlcpaameUMCl8T064ucdQX3FMKiMW7ldJWA-0Tjt4Xws4Bcn9OFOkpB4/s640/green+chile+strata+4.jpg" width="464" /></a></div>
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<span style="text-align: start;">The base recipe for this green chile strata is incredibly simple--corn tortillas, canned green chiles, shredded cheese, eggs, and milk. However, it's also very adaptable. We only had one can of diced green chiles, so I sautéed some chopped yellow bell pepper from the freezer and added it in. We also only had 2 cups of shredded cheese, so I used a cup of leftover </span><a href="http://www.steworastory.com/2016/01/classic-southern-pimento-cheese.html" style="text-align: start;">pimento cheese</a><span style="text-align: start;">. (This might be the secret ingredient for this recipe....) </span></div>
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<span style="text-align: start;">This strata is a very forgiving recipe. Feel free to add other sautéed veggies, black beans, or your favorite hot sauce. </span></div>
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<span style="text-align: start;">You can prepare the strata the night before and let it set in the fridge, or just refrigerate it for 30 minutes before baking. If you're anything like us, you'll be devouring half the pan </span>within minutes of taking it out of the oven. It's that good. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRT0r_XnsaJL8CVLgK00ulGTp-g-uhNFjUCI6kctpScl7o43SHcjCoPn-oDRFBjvi5mNZjSJ5br8l0Sa1hCLgDJfKKOG366-G4tlspZS7A8WGS-Bii2ecLP1rXMvsvUvc0o2cRq5gyaZk/s1600/green+chile+strata+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRT0r_XnsaJL8CVLgK00ulGTp-g-uhNFjUCI6kctpScl7o43SHcjCoPn-oDRFBjvi5mNZjSJ5br8l0Sa1hCLgDJfKKOG366-G4tlspZS7A8WGS-Bii2ecLP1rXMvsvUvc0o2cRq5gyaZk/s640/green+chile+strata+3.jpg" width="518" /></a></div>
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<h3>
Green Chile Strata (with leftover Pimento Cheese!)</h3>
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<b>Ingredients:</b><br />
8 corn tortillas<br />
1 4 ounce can diced green chiles<br />
1 yellow bell pepper chopped<br />
1/2 tablespoon olive oil<br />
3-4 cups shredded cheese (You can use 1 cup leftover pimento cheese in addition to the other cheeses--monterrey jack or cheddar is great!)<br />
6 eggs<br />
1 3/4 cups milk<br />
3/4 teaspoon salt<br />
hot sauce, if desired<br />
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<b>Directions:</b><br />
Preheat the oven to 350 degrees (if you're planning to bake the strata today. Otherwise, skip this step)<br />
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Grease a 13 by 9 inch pan with non-stick cooking spray or butter.<br />
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Add olive oil to a small sauce pan. Add the chopped yellow pepper and sauté for 5-6 minutes or until starten to soften. Add the can of diced green chiles to the pan and stir to combine.<br />
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Cover the bottom of the pan with 4 corn tortillas. (I ripped two tortillas in half and used them to fill in the gaps) Cover the tortillas with half of the pepper mixture and half of the shredded cheese. Cover the cheese with four more tortillas. Add the other half of the pepper mixture and top with the remaining cheese.<br />
<br />
In a medium bowl, whisk together the eggs, milk, and hot sauce. Pour egg/milk mixture over the baking dish. Refrigerate for at least 30 minutes or overnight.<br />
<br />
Bake at 350 for 50-60 minutes or until the top is golden and bubbling.<br />
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<b>Notes:</b><br />
<ul>
<li>The original recipe calls for three 4-ounce cans of green chiles. I only had one can, so I used a fresh yellow bell pepper instead. Feel free to experiment. This is a forgiving recipe!</li>
<li>I also used 1 cup of leftover <a href="http://www.steworastory.com/2016/01/classic-southern-pimento-cheese.html">pimento cheese</a> in this recipe. It was delicious! If using, consider omitting the salt, as pimento cheese is already salty. </li>
</ul>
Adapted from <a href="http://www.amazon.com/Savor-Living-Abundantly-Where-You/dp/0310344972">Savor by Shauna Niequist</a>.<br />
<br />Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com7tag:blogger.com,1999:blog-153750526971496874.post-30119379406947581262016-01-17T17:48:00.000-08:002016-01-17T17:48:59.446-08:00Classic Southern Pimento Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlBxW4gsr49xa39zg48z9di9eCCoAtuonPSCO2RtLHpXzfZzNhp1Tf2BD633Kr_g9YZW-PqDOORvu7xym_YF0n2_1qtEPmleo8HV1lNQjBLze6jhVG7bHsK9gwISEBxQl1lrhkEXFZVxW/s1600/classic+southern+pimento+cheese1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlBxW4gsr49xa39zg48z9di9eCCoAtuonPSCO2RtLHpXzfZzNhp1Tf2BD633Kr_g9YZW-PqDOORvu7xym_YF0n2_1qtEPmleo8HV1lNQjBLze6jhVG7bHsK9gwISEBxQl1lrhkEXFZVxW/s640/classic+southern+pimento+cheese1.jpg" width="456" /></a></div>
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Hi! It's only mid-January and I'm already post a dip recipe made from primarily of cheese and mayonnaise. I'm pretty sure this is breaking some food blogging rules, but sometimes that's necessary.<br />
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Pimento cheese is indeed a southern classic. I hated it when I was a kid because of my aversion to mayonnaise, but I've grown to love it in recent years. This pimento cheese could be used to make a <i>killer </i>grilled cheese, especially when accompanied by tomato soup--one of my all-time favorite winter meals.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qzhhjcJfiqk8FredhRwQJhjZ10pZKo1UXW81AltT3FbU6zbjJLNSYMa21J7RnIxxg6ONPWAgH9NDt-x9y9rpaX8LBqaBxhe3kio71ARcraTBwyT8exeXxrqfmf0fQ5ksIiuFIuFKIz4L/s1600/classic+southern+pimento+cheese2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qzhhjcJfiqk8FredhRwQJhjZ10pZKo1UXW81AltT3FbU6zbjJLNSYMa21J7RnIxxg6ONPWAgH9NDt-x9y9rpaX8LBqaBxhe3kio71ARcraTBwyT8exeXxrqfmf0fQ5ksIiuFIuFKIz4L/s640/classic+southern+pimento+cheese2.jpg" width="494" /></a></div>
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Also, the Superbowl is coming up soon, and this is a quintessential football-watching recipe. (Or the kind of thing you'd like to eat while others are watching football....)<br />
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As for me, I'll be bringing this classic southern pimento cheese dip to a friend's house to watch the Bachelor tomorrow. It's a silly, sometimes blatantly sexist show, but I enjoy making fun of it with my friends. The Bachelor also provides a great excuse to get together on a Monday night to drink wine and eat cheese dip. Whatever we need to do to make Mondays in January a little more bearable, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisS6-bcaSjYZDT7-tfAxK2FulzVIzp9btsYdPQUDiLWVzFgq1-sv8RmdddPPLIVnV3ZxQKHDupUeOs1vL9oQjZ55F9HtLrZoj2XSCIgpaHIDNfeRoaf_L-_Txs3l4ep5-Ke2RMCzhUoaPx/s1600/classic+southern+pimento+cheese3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisS6-bcaSjYZDT7-tfAxK2FulzVIzp9btsYdPQUDiLWVzFgq1-sv8RmdddPPLIVnV3ZxQKHDupUeOs1vL9oQjZ55F9HtLrZoj2XSCIgpaHIDNfeRoaf_L-_Txs3l4ep5-Ke2RMCzhUoaPx/s640/classic+southern+pimento+cheese3.jpg" width="426" /></a></div>
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<h3>
Classic Southern Pimento Cheese</h3>
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<b>Ingredients:</b><br />
1/2 cup Duke's mayonnaise<br />
1 (4-ounce) jar diced pimentos, drained<br />
1 tablespoon graded Vidalia onion with juice (I used a box grater to grate the onion)<br />
1 teaspoon Worcestershire sauce<br />
1/8 teaspoon salt<br />
1/2 teaspoon black pepper<br />
1/4 teaspoon cayenne pepper<br />
1 1/2 cups extra-sharp yellow cheddar cheese<br />
1 1/2 cups extra-sharp white cheddar cheese<br />
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<br />
<b>Directions:</b><br />
Combine the mayo, pimentos, grated vidalia onion, Worcestershire sauce, salt, pepper, and cayenne in a large bowl.<br />
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Add the grated cheeses and stir to combine.<br />
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For optimum favor, refrigerate for a few hours before serving.<br />
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Can be kept in the fridge for up to 1 week.<br />
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Recipe adapted from <a href="http://www.amazon.com/Southerners-Cookbook-Recipes-Wisdom-Stories/dp/0062242415/ref=sr_1_1?s=books&ie=UTF8&qid=1453081109&sr=1-1&keywords=the+southerners+cookbook">The Southerner's Cookbook</a>.Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com3tag:blogger.com,1999:blog-153750526971496874.post-91079965199786050052016-01-10T20:05:00.000-08:002016-01-10T20:05:38.501-08:00Copycat Trader Joe's Mediterranean Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPzxeH8fi8cjuqRm_srMUm9i0ZHjnwaW5-Tz7Mb5jkFwwxRTgPs03fg0t2W-ntGuv2kB5uu_ZMoJW5MYU_Fu5q6h6eQI8RSpcX-weskMlBLAMhoUIt_CkHQgqq3RD8rD3Gl0-wcEBenEA/s1600/copy+cat+trader+joes+mediterranean+hummus1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPzxeH8fi8cjuqRm_srMUm9i0ZHjnwaW5-Tz7Mb5jkFwwxRTgPs03fg0t2W-ntGuv2kB5uu_ZMoJW5MYU_Fu5q6h6eQI8RSpcX-weskMlBLAMhoUIt_CkHQgqq3RD8rD3Gl0-wcEBenEA/s640/copy+cat+trader+joes+mediterranean+hummus1.jpg" width="426" /></a></div>
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I'm generally against restrictive food resolutions for New Year's, just as I'm against diets that totally eliminate any particular food group. </div>
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Though I know those diets can be helpful for some people, I think they can also be dangerous, in that they make people obsess over food in an unhealthy way.</div>
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I prefer a more balanced, everything in moderation approach, much like <a href="http://michaelpollan.com/articles-archive/unhappy-meals/">Michael Pollan's</a> philosophy: "Eat food, not too much, mostly plants."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZC69v_8Dz2ESBRBzxZnfh2fQB21Yqhi_GPqsIInXlNGUv15hFPP70kA9839RZLeS2mT-r6gNpbIDR_cRwoy6Qm79mKSJRAMYfcBtAFAvPVV0y0yrtqaO75Z53ClvJzB7hSlSM9Nh5-jZ/s1600/copy+cat+trader++oes+mediterranean+hummus2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZC69v_8Dz2ESBRBzxZnfh2fQB21Yqhi_GPqsIInXlNGUv15hFPP70kA9839RZLeS2mT-r6gNpbIDR_cRwoy6Qm79mKSJRAMYfcBtAFAvPVV0y0yrtqaO75Z53ClvJzB7hSlSM9Nh5-jZ/s640/copy+cat+trader++oes+mediterranean+hummus2.jpg" width="426" /></a></div>
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Nevertheless, I still set a couple food-related New Year's resolutions this year:</div>
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1.) Make more bread at home.</div>
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2.) Make more hummus at home.</div>
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3.) Eat less refined sugar.</div>
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#1 was inspired my newfound obsession with <a href="http://www.thekitchn.com/recipe-whole-wheat-noknead-bread-recipes-from-the-kitchn-215804">no-nead dutch oven bread</a>. This recipe has been popular on the internet for a while now, but I just got around trying it in December and I am absolutely in love. You'd think this crusty round loaf came from a professional bakery, but you can make it easily in your own kitchen! As the recipe name indicates, it doesn't require any kneading, just 12-18 hours to rise. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKkKK2WefkOCH5flsz4oje50MqYy32itcMaVK_CgA5Fq-bb81ONe4Ty9bOt-ScE8EVzFCvK_TcJUCfL2Z0G6z5hHu15TYxTzfaLJU5IYDx0drYIlIn7XedBKbgQpfSVq5OnGsWxR6m4UC/s1600/copy+cat+trader++joes+mediterranean+hummus3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKkKK2WefkOCH5flsz4oje50MqYy32itcMaVK_CgA5Fq-bb81ONe4Ty9bOt-ScE8EVzFCvK_TcJUCfL2Z0G6z5hHu15TYxTzfaLJU5IYDx0drYIlIn7XedBKbgQpfSVq5OnGsWxR6m4UC/s640/copy+cat+trader++joes+mediterranean+hummus3.jpg" width="492" /></a></div>
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<span style="text-align: left;">#3 was inspired by the fact that, probably like most of you, I overindulged on sugar during the holidays. I initially resolved not to eat dessert except on special occasions. This lasted exactly 9 days. Some days, you just absolutely, inexplicably, need chocolate. So, I made these </span><a href="http://chocolatecoveredkatie.com/2015/10/19/almond-butter-brownies-flourless-vegan/" style="text-align: left;">vegan, refined-sugar free, gluten-free brownies</a><span style="text-align: left;"> (with peanut butter instead of almond butter). They were delicious, and because they're semi-healthy, I'm calling that a win. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHPkUqxBxfxOnU8hyphenhyphen_NPKsg_xp2Yrp6JU7iJmGqUFK7Jl32K3oF0Mv4N0DDH76M4DLZbfqYsU41PCTlI5HTqAgMJFKudfkRPD-YZz-F9QWP9dFVeovcXqeNlYvAZudnJO05ApmcW9t8PQ/s1600/copy+cat+trader+joes+mediterranean+hummus5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHPkUqxBxfxOnU8hyphenhyphen_NPKsg_xp2Yrp6JU7iJmGqUFK7Jl32K3oF0Mv4N0DDH76M4DLZbfqYsU41PCTlI5HTqAgMJFKudfkRPD-YZz-F9QWP9dFVeovcXqeNlYvAZudnJO05ApmcW9t8PQ/s640/copy+cat+trader+joes+mediterranean+hummus5.jpg" width="456" /></a></div>
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Finally, #2 was inspired by the fact that I consume an alarming amount of hummus every week. It's such an easy thing to make, and while I love the Trader Joe's hummus, there's no reason I can't make it at home. This particular mediterranean variety is smooth, creamy, and savory. The tahini flavor isn't strong, as it is in other types of hummus, but the other mediterranean flavors like lemon and sun-dried tomatoes really shine. Feel free to mix up the ingredients and topping as you like.<br />
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Do you have any New Year's food resolutions? Giving up chocolate was a silly idea, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93UdteTZx3W4jwwlbX4F3kOqHFwaGDuO0isww7frFuGZU5hwD4MdI2T81EbxZo98xSxQ0Uky3Y5wH3_kbiRf3ALq-AGh8j7Mqe06f1mNC5fYvlyJeqbKwOuoFwhmq-PXcDMJIu1vhGMrA/s1600/copy+cat+trader++joes+mediterranean+hummus4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93UdteTZx3W4jwwlbX4F3kOqHFwaGDuO0isww7frFuGZU5hwD4MdI2T81EbxZo98xSxQ0Uky3Y5wH3_kbiRf3ALq-AGh8j7Mqe06f1mNC5fYvlyJeqbKwOuoFwhmq-PXcDMJIu1vhGMrA/s640/copy+cat+trader++joes+mediterranean+hummus4.jpg" width="458" /></a></div>
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<h3>
Copycat Trader Joe's Mediterranean Hummus</h3>
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<b>Ingredients:</b></div>
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1 can garbanzo beans, drained</div>
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1 garlic small garlic clove</div>
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3 tablespoons olive oil</div>
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1 tablespoon tahini</div>
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3/4 teaspoon salt</div>
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juice of 1 lemon</div>
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pinch of cumin</div>
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pinch of dried oregano</div>
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pinch of crushed red pepper (or more if you like it spicy)</div>
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small handful of fresh parsley, or a pinch of dried parsley</div>
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1 tablespoon chopped sun-dried tomatoes</div>
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1/4 cup hot water</div>
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<b>Directions: </b></div>
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Add all the ingredients except for the hot water to a food processor. Pulse until smooth. Gradually pour in the hot water while the processor is running. Continue running the food processor until the hummus is creamy and smooth. </div>
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Chill for a few hours in order for the flavors to set. If desired, serve topped with extra olive oil, fresh parley, and crushed red pepper. </div>
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Adapted from <a href="http://sweetannas.com/2011/04/copycat-trader-joes-mediterranean-hummus-recipe.html">Sweet Anna's.</a> </div>
Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com7tag:blogger.com,1999:blog-153750526971496874.post-91854526810754367942016-01-03T18:52:00.002-08:002016-01-03T18:56:14.889-08:00Kale Salad with Raisins, Spicy Peanuts, and Crispy Cheddar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8Cxvu_am5QXZVs6WhLJqW1Gvsxdt5_MAvCzfHaKvQjnC4rj8TNo8bQ_LBdNVfr3-SANY39_KOFgNKWbt9gjqewdyK6oPjcgW4E4QoBOXWbDR8kH77NIHYcz0HF3eBIQT3W-xCnw76Pfv/s1600/kale+salad+with+raisins%252C+chili+honey+peanutes%252C+and+crispy+cheddar2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8Cxvu_am5QXZVs6WhLJqW1Gvsxdt5_MAvCzfHaKvQjnC4rj8TNo8bQ_LBdNVfr3-SANY39_KOFgNKWbt9gjqewdyK6oPjcgW4E4QoBOXWbDR8kH77NIHYcz0HF3eBIQT3W-xCnw76Pfv/s640/kale+salad+with+raisins%252C+chili+honey+peanutes%252C+and+crispy+cheddar2.jpg" width="490" /></a></div>
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Happy New Year!</div>
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Happy kale-salading!</div>
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I know, surprise, surprise. The blog's first recipe in 2016 is a kale salad. But this isn't just any kale salad. It's a kale salad that tastes like peanut butter and jelly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuv7wYq943S7v0UXestPVtgOEvaLUgeGjg010mRxb2NChUxOc0jt5ghn53CoMyZa994CODxawt7PCzwn0VVJd20F5x1xAyAoIhVGHqzKx9-CgEAGV78YNP_Mj0dWbau2verfbJadc37ALT/s1600/kale+salad+with+raisins%252C+chili+honey+peanutes%252C+and+crispy+cheddar.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuv7wYq943S7v0UXestPVtgOEvaLUgeGjg010mRxb2NChUxOc0jt5ghn53CoMyZa994CODxawt7PCzwn0VVJd20F5x1xAyAoIhVGHqzKx9-CgEAGV78YNP_Mj0dWbau2verfbJadc37ALT/s640/kale+salad+with+raisins%252C+chili+honey+peanutes%252C+and+crispy+cheddar.jpg" width="446" /></a></div>
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Yes, really. This kale salad has a taste that <i>actually </i>resembles peanut butter and jelly.<br />
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The recipe is from one of the many cookbooks I received as Christmas and birthday gifts, <a href="http://www.amazon.com/Milk-Bar-Life-Recipes-Stories/dp/0770435106">Milk Bar Life</a> by Christina Tosi. You may remember that <a href="http://www.steworastory.com/2015/12/holiday-weekend-in-dc.html">I raved about Christina Tosi a few posts back</a> after finally visiting her bakery, Milk Bar, in D.C.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6nEauL1m7vqRCS6Rs6gBXuHWrwGUGi58ApUpkLO9sWrDU4Fl9Liv-33GGsHQ8juZwY8rARlea294cP0luw3_0yi_E4thOvQZOn6UbBITkSrcTR0_fLTXzhSP0QslzFWbAaWfBxh3eqqi/s1600/crispy+baked+cheddar+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6nEauL1m7vqRCS6Rs6gBXuHWrwGUGi58ApUpkLO9sWrDU4Fl9Liv-33GGsHQ8juZwY8rARlea294cP0luw3_0yi_E4thOvQZOn6UbBITkSrcTR0_fLTXzhSP0QslzFWbAaWfBxh3eqqi/s640/crispy+baked+cheddar+cheese.jpg" width="454" /></a></div>
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There are lots of fun and retro recipes in Christina's new book, but the one that jumped out at me the most was this recipe for a kale salad that she claimed tasted like peanut butter and jelly. Though I was in disbelief at first, now I totally understand.<br />
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The PB&J vibe comes from the combination of raisins (which you'll simmer in apple cider to plump up) and--my favorite--roasted peanuts with chili and honey.<br />
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You'll also slow roast some cheddar cheese until it's hard and can be broken into pieces. (photo above) The crispy cheddar pieces add a salty crunch to the salad like croutons.<br />
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<br />
If you're determined to eat more kale salads in the new year, this salad is a good place to start. It's full of comforting and familiar flavors and is packed with enough protein to power you through the afternoon.<br />
<br />
I'll be sharing more about my food-related New Year's resolutions next week, but for now I'll be eating this PB& J-esque kale salad and feeling really good about 2016. :)<br />
<br />
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<br />
<h3>
Kale Salad with Raisins, Spicy Peanuts, and Crispy Cheddar</h3>
<br />
<b>Ingredients:</b><br />
1 cup grated cheddar cheese<br />
3/4 cup raisins<br />
1 1/2 cups apple cider (or apple juice)<br />
1 1/2 tablespoons honey<br />
1 1/2 teaspoons chili powder<br />
1 tablespoon apple cider vinegar<br />
1 tablespoon olive oil<br />
3/4 cup roasted peanuts<br />
1 bunch kale<br />
<br />
<i>dressing:</i><br />
2 tablespoons reserved apple cider<br />
juice from 2 lemons<br />
1/2 teaspoon salt<br />
pepper to taste<br />
1/4 cup olive oil<br />
<br />
<br />
<b>Directions: </b><br />
Preheat oven to 250. Spread the grated cheddar cheese in a thin layer on a cookie sheet. Bake at 250 for 30-40 minutes in 10 minute intervals. Every ten minutes, rotate the cookie sheet. The cheese will be done when it is hardened and beginning to brown. Remove from the oven and let cool completely. Use a spatula to break up the cheese into small pieces.<br />
<br />
In a small sauce pan, combine raisins and apple cider. Cook over medium heat for 20 minutes, or until raisins are double in size. Set aside and let cool for 10 minutes. The raisins will continue to absorb the liquid. When cooled, drain the raisins, but reserve 2 tablespoons apple cider for the dressing.<br />
<br />
Increase oven temperature to 300.<br />
<br />
In a small bowl, stir together the honey, chili powder, apple cider vinegar, and olive oil. Add peanuts and stir to coat. Spread peanuts over a cookie sheet. Bake at 300 for 10-12 minutes or until peanuts are toasted and fragrant.<br />
<br />
Prepare the kale by stripping the leaves from the stem and cutting into small diagonal strips.<br />
<br />
Prepare the dressing by whisking together the apple cider, lemon juice, salt and pepper. While whisking, gradually drizzle in the olive oil. <br />
<br />
Pour dressing over the kale and use your hands to massage the dressing into the leaves.<br />
<br />
Toss dressed kale with the crispy cheddar, raisins, and chili honey peanuts. Dig in!<br />
<br />
<br />
<b>Notes:</b><br />
<br />
<ul>
<li>The salad will also keep well in the fridge for 2-3 days. </li>
<li>Makes 4 generous servings. </li>
</ul>
<br />
<br />
<br />
Adapted from <a href="http://www.amazon.com/Milk-Bar-Life-Recipes-Stories/dp/0770435106">Milk Bar Life</a> by Christina TosiTrishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com5tag:blogger.com,1999:blog-153750526971496874.post-51463706662164292272015-12-31T07:21:00.000-08:002015-12-31T07:23:06.981-08:00Most Popular Recipes of 2015<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkvUj3tN6QkCypZPeoh24x9khCahCOnUqx49KbSFlo_rdIscpEwKW3LguN3LK7n1HER8IPMEoVsgcCb4C4FQAu8TnAGWL5F3ss11wwwrOL58-VnWHehoCp7JjTtlHUAsifTm130tGG98r/s1600/pomegranate+kiwi+bellinis.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkvUj3tN6QkCypZPeoh24x9khCahCOnUqx49KbSFlo_rdIscpEwKW3LguN3LK7n1HER8IPMEoVsgcCb4C4FQAu8TnAGWL5F3ss11wwwrOL58-VnWHehoCp7JjTtlHUAsifTm130tGG98r/s640/pomegranate+kiwi+bellinis.png" width="444" /></a></div>
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<i><a href="http://www.steworastory.com/2013/12/pomegranate-kiwi-bellinis.html">Pomegranate Kiwi Bellinis for your New Years Eve </a></i></div>
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2015 has been a beautiful, challenging year. More than any other year I feel like I have grown up in 2015. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
While I did recently celebrate a birthday that is getting <i>pretty</i> close to 30, it was some difficult experiences that really made me feel my age this year: navigating through challenging family circumstances, watching a close friend experience a scary medical diagnosis, supporting another friend through a life-altering break-up, talking through BIG life decisions with Adam, and thinking hard about what really matters and the kind of life that I want to live. It's been, in a word, heavy. </div>
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But there has been lightness and fun, too. There were weekend trips to <a href="https://www.instagram.com/p/2ydJXAyKZY/?taken-by=steworastory">Charleston</a> and <a href="http://www.steworastory.com/2015/11/what-to-eat-in-asheville.html">Asheville</a>, and the grand adventure of <a href="http://www.steworastory.com/2015/05/life-blog-update-im-in-dc-for-summer.html">living in D.C. for the summer</a>. I ran in two races, had dinner <a href="http://www.steworastory.com/2015/12/how-to-host-cookie-swap-party.html">parties with friends</a>, celebrated <a href="https://www.instagram.com/p/1tWs-FyKV5/?taken-by=steworastory">10 years</a> with my favorite person, and walked behind a <a href="https://www.instagram.com/p/_mih9LyKXB/?taken-by=steworastory">waterfall</a> in the North Carolina mountains. </div>
<br />
And, of course, I cooked and ate and shared lots of good food. Here are the 12 most popular recipes on the blog from 2015.<br />
<br />
Thank you for reading!<br />
<br />
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Trishahttp://www.blogger.com/profile/02832809756370536340noreply@blogger.com3