Monday, January 30, 2012

Surf's Up

Friday, January 27, 2012

Gracie's Cookbook :: Snake Soup

Gracie is creating her own cookbook and here is one of the first recipes. Her take on tortilla soup?

Snake Soup
chopped up bell peppers
then you add
chicken broth and chicken"

Me: So, there are not actually snakes in it?
G: No. Snakes just like to eat it. Even the venomous ones.

Food 4 Friday :: Black Bean Chili

This delicious, nutritious chili is our family's version of a black bean chili that has been on the menu everyday at Greens Restaurant since it opened in 1979. Because Emily loves carrots so much I add those along with red bell peppers. Add a little rice or quinoa and it is a complete protein. It gets better everyday and can easily be turned into chilequiles or tacos.

Black Bean Chili with Carrots and Quinoa
1 onion
1 red bell pepper
6 large carrots chopped
1 bay leaf
3 cups black beans (soaked)
1 cup green lentils
1 cup quinoa
1 Tsp + cumin
1 Tsp+ coriander
1 Tsp+ oregano
1 Tsp+ smoked paprika
1 Tsp+ ancho chile powder
cook until tender then add:
dash of rice vinegar
1 tsp salt
28 oz can diced tomatoes

Thursday, January 26, 2012

Remind You of Someone?

I love finding little things like this hidden around the house.
Remind you of someone?

Like Mother, Like Child

My little YEASTY BEASTIES! One of my earliest memories as a child was eating popcorn just like this at preschool. It is, by far, our favorite snack. As soon as I turn on the air popper, Emily comes walking as fast as her little legs will carry her, yelling "bopcone, bopcone!" 
Then we all have the biggest smiles as we sit down on the kitchen floor around this huge bowl.

Yummy Yeasty Popcorn:
Pop half a cup of popcorn in an air popper
Heat  a combination of olive oil, butter, unrefined coconut oil (LOVE this oil for cooking and body care)
and three pressed garlic cloves 
Pour over popcorn and sprinkle with
a dash of kelp powder, loaded with minerals
lots of nutritional yeast (found at most health food stores) for protein and B vitamins

Wednesday, January 25, 2012

Today's Bouquet

We found these on our doorstep recently. I love this neighborhood!

Just Because

Things I Overheard Today

Do you know my favorite letter? J!
Do you know my favorite number? You can't even count to it!
I love my mom infinity plus plus times plus times plus times times plus infinity!
You can't even count to that!
Do you know Emily's favorite thing of yoga, which we call baby yoga? Downward facing dog. Whenever she is sad, she just does Downyard Facing Dog.
Emily do you want to show him?
Oh, that was slobber. Did you see that slobber sliding down?

Friday, January 20, 2012

Food 4 Friday :: Creamy Vegetable Chowder

We had a fun but cold day playing in the rain today for our Nature Awareness Class. We had a dear friend missing from that community today. We miss him dearly. Hopefully this chowder will help warm our bones and our spirits.

This recipe is adapted from a chowder in my favorite cookbook, Moosewood Restaurant Daily Special.

Creamy Vegetable Chowder:

saute one onion in
1 Tsp evoo
add 4 celery stalks, chopped
4 large carrots
5 red potatoes
4 cups water
1 bay leaf
1 tsp marjoram
1 tsp salt
1/2 tsp ground pepper
bring to a boil, lower heat and simmer until tender
use immersion blender to puree half until creamy
add one red bell pepper
one bag TJ's organic foursome frozen veggies(peas, corn, carrots, green beans)
or chopped zucchini and peas if in season
cook for a couple of minutes
lower heat and add
1 cup milk
1 cup grated cheddar cheese
4 oz cream cheese
heat gently and serve with a zippy salad like arugula tossed in a lemon vinaigrette

Friday, January 13, 2012

Food 4 Friday :: Chicken Soup for the Soul

We had this chicken soup for the holidays with family in town and everyone raved that it was one of their favorites. I made some baby food jars of the spices for loved ones to take back on the plane to add to their own chicken and veggies when they got home. The spice mixture would make fun little gifts for any soul that needs a little TLC. We also made it for our dear friends who welcomed a new baby in November. It feels great to know that this broth turned into milk for that little one that we love so much already. Ryan and the girls LOVE this soup so much that we are making it on a weekly basis.

Sautee a mirepoix of
carrots, onion, celery, garlic
add a whole organic chicken and water to cover

add spice mixture:
2 bay leaves
1 Tsp herbs de provence
1 tsp thyme
1 tsp margoram
1 tsp fennel seeds
dash of red pepper f;akes
salt and pepper

cook until chicken is cooked and delicious. the longer the better. discard bones.

Thursday, January 12, 2012

A Sit Spot for My Primrose Fairy

Yesterday, while I was putting Emily down for a nap, Gracie was enjoying her sit spot. When I went outside to join her and hopefully plant a few seeds in the garden, I was delighted to see that she had planted some primroses all by herself. A proud moment friends!

This spot is a precious place for her. A place for her to relax, to watch the bees and hummingbirds birds hovering in the manzanita and rosemary, to talk to her "beloved" who is always with her, to act out stories and plays, a place for her to center herself, a place to sit.

And now, a bit more beautiful than before. Thanks to her.

A Science Experiment

"I want to do a science experiment. Look! The letter "T."

Monday, January 9, 2012

Spring Has Sprung

On the third week of winter!

January Calendar

You can print this little calendar on 5x7 (or save as desktop background) for a fun retro look on your desk. Using GIMP took hours(!!) so if you have any ideas about a program that would make a calendar like this please let me know. It is hard to believe this photo was taken over a year ago. Wait until you see how much the girls have grown when we tried to take the same photo again this January!

Friday, January 6, 2012

Food 4 Friday :: Black-Eyed Pea Stew with Bacon and Wilted Collards

It is a southern tradition to eat black-eyed peas on new years day for good luck during the year. This recipe is a little late since we were on the beach (more to come later) but oh! so! good!

Black-Eyed Pea Stew with Bacon and Wilted Collards
4 cups of black-eyed peas, soaked or brought to a boil and let rest for one hour
cover with fresh water

saute one onion with
4 cloves garlic in EVOO
add to beans and cook until beans are tender

saute 12 pieces bacon in pan and add to beans
2 sweet potaotoes diced
2 bay leaves
1 tsp thyme
cook for another hour or so until flavors meld

saute 12 large leaves of collards in olive oil with a touch of salt and place on top of stew

Sunday, January 1, 2012