Heirloom Tomato Book

This book is definitely on my To-Read List.

Yeasted Bread

The kids and I discovered the wonders of baking our own bread--a great way to pass the time on a rainy day (which seems to be every weekend these days...). Izzy loved kneading and "thwumping" the dough, and she diligently monitored the rising process.

See Mollie Katzen's The New Enchanted Broccoli Forest cookbook for a great guide to baking yeasted breads...lots of illustrations and expert advice (+yummy recipes!)

Yum.

When everyone is asleep and you have some down time, what could be better than some homemade candy and a good book? Click here for some delicious candy recipes.

photo credits: www.davidlebovitz.com

Easy Couscous Recipe

We love visiting Shanna's house--the kids get to play with their pals Maz and Ava, and I get to witness Shanna's gifted hostess abilities. She can serve a kitchen full of people an impromptu meal and make it look easy! Maybe she should try opening up a restaurant... Oh, wait, she already did that. One particularly delicious dinner was a combination of leftovers from the night before, and it was so good that I have recreated it a few times since.

It is a blend of couscous, orzo, fava beans, salmon, fresh basil and tomatoes... yum!

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Shanna's Salmon & Couscous

1/2 bag Trader Joe's Harvest Grains Blend

1 pkg of Trader Joe's frozen marinated salmon (or non-marinated wild salmon)

fresh cherry and/or grape tomatoes, halved

fresh basil, coarsely chopped

lemon juice

1/2 pkg Trader Joe's Steamed Six Bean Medley or Fava Beans (refrigerator section)

olive oil

salt & pepper

Parmesan (Trader Joe's shaved grana padano parmesan is great!)

chicken broth

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Cook 1/2 pkg of harvest Grains blend according to instructions, substituting water with chicken broth.

Cook the salmon (either saute in olive oil, or broil).

Combine beans, tomatoes, basil and harvest grains, then season with olive oil, lemon juice, salt & pepper. Serve salmon on top, or mix in the salmon (in chunks). Garnish with parmesan.

...Pumpkin-Time is Around the Corner!

The pumpkin patch at Bates Nut Farm opened up this weekend. Click here to view their event calender (scarecrow contests, Halloween costume contests, and craft fairs...).

Yummy...

Ordering a plate of baby-back barbecued ribs from Stockdale's is on my To-Do list...


This restaurant serves fine southern cuisine (Alabama-style), and is located next to the Joan Kroc Center. Their simple menu includes sweet tea, okra, collard greens, smothered pork chops, seafood gumbo, and "famous fried shrimp." Though I didn't see any pot likker soup on that menu, it definitely sounds like an authentic soul food restaurant.

Also on my To-Do list is this Southern Living recipe for Easy Pork Grillades Over Panko-Crusted Grits Patties. Originally published in Glorious Grits: America's Favorite Comfort Food, just reading this recipe makes me hungry.

Oatmeal Chocolate Chip Cookies

Starbucks has been providing recipe cards at the registers, and though I don't get in there too often, so far I have managed to collect a banana bread recipe and an oatmeal cookie recipe.

(Gotta love those freebies-- weekly iTunes downloads are another treat available at the registers. Check for new Starbucks iTunes cards every Tuesday.)

Their cookie recipe looked so delicious I couldn't wait to cook up a batch--except I had trouble bringing myself to add the raisins... I had to go for chocolate chips, instead. Why go to the trouble of making an "outrageous oatmeal cookie" if there is not going to be any chocolate involved?

If you happen to be an oatmeal cookie fan, check out this blog... margarita cookies, mojitio cookies, Fluffernutter cookies, savory Parmesan & black olive cookies--this guy has thought of everything, and loves to experiment with his ingredients.

Helpful tip: I don't know about you, but I love my cookies soft and chewy. Try putting your bowl of dough in the refrigerator between batches, in order to keep your butter and eggs cold. Warmer ingredients will spread more in the oven, but a colder dough will yield a thicker cookie.

Here's the official Starbucks "Outrageous Oatmeal Cookie" recipe, adapted to accommodate chocolate cravings (sans the raisins and cranberries; fruit substituted with lots of chocolate chips and some crushed pecans):

• 1 1/2 c old fashioned rolled oats (not quick-cooking)
• 1/2 c all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp butter, room temperature
• 1/2 c packed dk-brown sugar
• 1/4 c granulated sugar
• 1 large egg
• 1/2 tsp ground cinnamon
• 1 tsp pure vanilla extract
• semi-sweet chocolate chips
• pecans (crushed or chopped)
• (fruit lovers: 4 Tbsp each dark raisins and golden raisins for topping, 1/4 c each dark raisins and golden raisins to mix-in, and 1/4 c dried cranberries to mix in...omit chocolate chips and pecans...this follows the original recipe)

Preheat oven to 350 degrees. Blend together oats, flour (& raisins / cranberries if omitting chocolate), baking powder, baking soda, and salt; set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined. (Combine raisins for toppings in separate bowl and set aside, if omitting chocolate chips and pecans). Combine chocolate chips and pecans (use own preferred amount) into dough. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. (Place 1 mounded teaspoon of raisins on top of dough, if omitting chocolate). Bake until cookies are golden brown but still soft, 12-16 minutes. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Note: Original Starbucks recipe does not include chocolate or pecans.

photo credit: myrecipes.com,

recipe: Starbucks Coffee Company

Too Many Tomatoes

Our garden is overflowing with tomatoes... I planted 25 tomato seedlings into our raised beds, and every single one is flourishing. Now, why plant so many tomatoes? Because one teeny tiny tomato seed looks so harmless when it is first sewn. I had no idea just how big and productive those seeds would become!

The varieties growing in our garden this summer are all heirloom: Brandywine, Tigerella, Roma, Black Krim, Peach, and Red Calabash.

Giving the tomatoes away to neighbors only worked for so long, and then it was time to get creative (can't have salad, marinara, and salsa every day!).

This tomato pie turned out delicious:

1 package refrigerated pie crust (not deep dish)
Approx 5 large tomatoes (give or take), sliced thin
Kosher salt (coarse)
1 small-med sized leek
2 TB butter
1/2 C combined grated Parmesan and mozzarella cheese
1/2 C grapeseed oil Veganaise
1 large egg, lightly beaten
fresh ground pepper

Pre-heat oven 375 degrees. Place tomato slices on paper-towel lined wire rack, and sprinkle with kosher salt. Let stand 20 minutes. Pat dry (dab top and bottom surfaces) with paper towels. Remove / discard root end and dark green top of leek. Cut in half lengthwise and rinse under running water to remove grit and sand. Thinly slice leek.
Saute leek in butter until tender (3-5 minutes). Layer leeks/butter on bottom of pie crusts. Layer tomatoes over the leeks, sprinkle with pepper.
Blend cheese, vegenaise and egg in bowl, then pour mixture over top of tomatoes.
Bake 375 degrees for 30 minutes (or until thoroughly heated and top is crusty golden color).
Makes 2 shallow pies.
(recipe adapted from Southern Living magazine)

Lovin' Jack Johnson

I'm "jenny-come-lately" as far as pop culture is concerned... non-mainstream seems to be a more genuine fit. ...Why does non-mainstream seem inevitably to evolve into mainstream, anyway? Nevermind--cultural studies aside, I'm grateful to have stumbled upon Jack Johnson while browsing ITunes. This Hawaiian singer-songwriter is as entertaining telling a story as he is singing a song. His 2004 ITunes Originals album gets better each time I hear it... his commentary of each song exudes a uniquely intimate experience... I find myself feeling like the musician is in the room with me, sharing a drink, swapping stories.

foxworthy's playlist

playlist music videos lyrics

Gardenias are blooming...

I remember going to my Japanese grandmother's house when I was little... rarely was she without gardenias in her home. She would cut the blossoms from her front yard, and float them in shallow black bowls of water. The following review is not exactly reminiscent of a trip to Grandma's house, but it left my nose detecting subtle hints of the delicious flower while reading this fan's take on a fragrance called Fracas:

"'Fracas' opens on a tart, fleshy gardenia note that has retained its buttery carnality, while having all sweetness removed. It's floral without the powder and deepens into something spicier as the fragrance unfurls. A slightly sweet, oily-rich jasmine enters, followed by a very naughty-smelling, rubbery tuberose. The tuberose is intense and hasn't been softened or powdered down by any gentle florals, so at times, 'Fracas' smells like exotic flower petals mashed onto hot flesh. It finally dries down into a velvety-smooth, subtle spiced and simmered fruit note, tempered by quiet woods. 'Fracas' has an over-ripe, very retro feel to it---but retro to a specific time and place: Late 40's - early 60's fashion. I can't imagine it existing before or being introduced after that time period. It reminds me of the kind of glamour that requires seeing a hairdresser once a week with no washings in-between or stockings, girdles and lipstick; chiffon house robes and negligee sets. It evokes worn-in makeup and undergarments--a very ripe, retro femininity--coiffed hair, cigarettes and scotch..."

Wow. Intense description... fragrances are fun to fantasize about.

Some more fragrances on my list to experience: Marc Jacobs, Michael Kors, Carnal Flower, Kai, Creed Tubereuse Indiana, and Voluspa Fleurs de Fete... all are gardenia scented fragrances


The List: celebrities and their fragrances... (I don't really care who's wearing what, but some people find it interesting)


Click here if you are cheap (like me) and would rather learn how to make your own gardenia fragrance from the garden

photo credit: Sephora

Refreshing Treats for the Kids

Coconut Mango Orange Juice

Yummy. Coconut juice supposedly has amazing re-hydrating qualities. Click here for online recipe, or try my variation:

Trader Joe's Orange Peach Mango juice (refrigerated section)

&

Coconut Juice with Lime (natural foods section near bottled juices in most grocery stores)

Chunky Monkey Pops

(chocolate or vanilla pudding and chopped bananas)

Click here for online recipe.

photo credits: Raleys

Sweet Peas

I am loving our sweet peas, especially our 'High Scent' variety, which smells divine. I thought gardenia was my favorite floral fragrance, but these intoxicating blooms have won me over. I'm definitely smitten with these creamy, lavender-tinged blossoms--wish I could bottle up their scent and wear it. Sweet Pea 'High Scent' (Lathyrus odoratus) seed packets are available here.

Another favorite sweet pea is the pink-and-purple-clad one (above right)--not the blossoms, but my baby girl! She's peeking through our flower tee pee while I'm admiring our 'Perfume Delight' variety sweet peas... lovely fragrance and colors, but 'High Scent' still takes the cake.

Speaking of sweet peas, I'm also loving my hand-made pea pod necklace... one pea for each of my kiddos. Choose pendants with one to seven peas in a variety of colors from Rachel Sudlow.

jewelry photo credit: Etsy

Radishes recipes, anyone?

So, here we are with lots of radishes from our garden and not a clue as to what to do with them. Salads? Well, my kids aren't big on salads, and as far as I know, the only other thing radishes can be used for is a garnish. Ideas?

Heads up: we are soon to be harvesting daikon (Japanese radish) and turnip (which confuses me because my Japanese grandmother always called turnips "daikon")... more unfamiliar veggies for our family... sure would love to convince my kiddos of how yummy home-grown can be--if only I knew what to do with everything!

The Backyard Homestead

Check out this awesome discovery by my mom (copied and pasted from the publisher's website):

The Backyard Homestead
Edited by Carleen Madigan

With just a quarter acre of land, you can feed a family of four with fresh, organic food year-round. This comprehensive guide to self-sufficiency gives you all the information you need to grow and preserve a variety of vegetables, fruits, herbs, nuts, and grains; raise chickens for eggs and meat; raise cows, sheep, and goats for meat or milk; raise pigs and rabbits; and keep honey bees. Simple instructions make it easy to enjoy canned, frozen, dried, and pickled produce all winter; use your own grains to make bread, pasta, and beer; turn fresh milk into delicious homemade yogurt, butter, and cheese; make your own wine, cordials, and herbal teas; and much, much more. It truly is possible to eat entirely from your backyard.

Cover photo and summary credit: Storey Publishing

Homemade Ice Cream

This coconut avocado ice cream looked so yummy, I went out and bought a cheap ice cream maker after reading the "Avocados with Attitude" piece in this month's Sunset magazine (check out the avo fries). Tonight was our first impromptu ice cream making night, and wouldn't you know it? ...We forgot to stock up on avos. Oh well, the ice cream turned out great, anyway:

Since our family consumes about 2 gallons of fresh-squeezed OJ a week, we had enough in the 'fridge to accommodate this Orange Ice Cream recipe from Gourmet magazine... Except, we tweaked it just a bit by adding fresh chopped peaches and strawberries, vanilla extract, honey, double the OJ, half the sugar and substituted the milk for heavy whipping cream. Oh, and we didn't do all the extra-fancy "pour through fine mesh sieve... 175 degrees-and-don't-let-boil" stuff. When you've got two little ones for helpers, simple is delicious.

Addendum: Since originally writing this post, we've tried the coconut avo ice cream. Ummm, I feel compelled to ask anyone else who has attempted this recipe: Yum or Yuck?

Photo credits: Sreelus Tasty Travels & Sunset

Waldorf Salad (with chicken).

I've been whipping up my Waldorf (chicken) Salad concoction a lot lately--it is delicious on bread as a sandwich, stuffed into a pita pocket, served over baby greens as a salad, or even eaten straight out of the bowl all by itself. I served it at Rigel's birthday party with pita pockets and bread as part of a sandwich bar, and it got some good reviews. Best of all, it's quick and easy to make.

Waldorf Chicken Salad

2 C apples (gala, fugi, or pink lady are great), cored and chopped

1/2-1 tsp raw unfiltered apple cider vinegar

1 1/2 C red seedless grapes, halved (or quartered if large)

1 celery stalk, chopped fine

2 12.5 oz cans Chicken Breast (Kirkland Signature brand preferred), drained and shredded

2 TB honey

1 C Grapeseed Oil Vegenaise

3/4 C walnut pieces

Place apples in large mixing bowl, toss with cider vinegar until coated (drain excess liquid). Mix in grapes, celery, and chicken breast. In separate bowl, combine vegenaise and honey (add honey to taste), mix well. Add vegenaise and honey mixture to large bowl of chicken and fruit, mix well, adding walnuts until completely combined. Refrigerate until served. Makes 4 servings (approximately).

photo credit: Distinctly Waldorf

Who brought the cake?

We celebrated Rigel's 4th birthday this last weekend, and as usual went a bit overboard on all the details... our kids aren't going to stay little for long, and pretty soon they'll be dictating how best to plan their birthdays. Until then, I love coordinating all the fun. This year, we picnic'ed at the Train Park. There was a pinata, rides on a locomotive steam engine, and...wait--no cake and ice cream?

In the morning rush to get the car loaded up with party supplies and kiddos, I forgot the train cupcakes at home... all 35 of them. Four batches of coating the cake pan's teeny grooves and crevices with a paintbrush dipped in shortening, dusting the pan with Wondra flour, filling up each well with just the right amount of batter, then praying the cakes would release from the pan intact before cooling on the rack, and then rewashing the pan (and starting this process over again three more times). This was supposed to be Rigel's "main event," the details of which he had been checking in with me on for over a week. He had a steam engine and a tender reserved to decorate at the party with icing, cookie wheels, and pretzels for tracks.

Luckily, there's a restaurant at the park that serves mini ice cream sundaes, so we all sang "happy birthday" to him before digging in to heaping tablespoon-sized desserts. Though Rigel is never one to turn down an ice cream, he couldn't forget his train cakes. As we were leaving the park, he asked, "Mommy, is the park closing?" I told him that yep, everyone is going home. He then replied, "but we didn't decorate the train cakes yet!"

Happy Birthday, Little Dude!

Happy New Year!

Our family usually celebrates the New Year with a traditional meal, as I'm sure many other families do as well. This year, we are going to my grandmother's house for dinner, where pork, greens, and black eyed peas will be served--a southern tradition for many generations. Pork for good health, greens for "greenbacks all year," and black-eyed peas for good luck. I'm bringing noodles "for long life" (out of respect for my Japanese descent--my dad's mom was full Japanese).

Any leftover pork will be cooked into Senate Bean Soup, a recipe obtained by my grandfather during his years as a political writer for the San Diego Union. He covered the presidential elections (Johnson, Reagan, Nixon, and Bobby Kennedy), following the candidates to Washington D.C. Ever since, he was in charge of cooking this delicious bean soup.

... For anyone who is interested in the soupy historical details, here's a tidbit from Time Life's 1968 publishing of The District of Columbia: "...Every day on the menu of every restaurant in the Capitol Building can be found Senate Bean Soup...there is no record of the origin of this practice, but according to one story it originated not in the Senate but in the House, with a Representative who insisted that bean soup be served daily. Today, however the soup is especially popular in the private dining quarters in the Capitol's Senate wing, two adjoining rooms, one for Democrats and one for Republicans. The Senators' fondness for the soup does not make them gourmets. The maitre d'hotel says, 'if they don't choose Senate Bean Soup, they invariably ask for a hamburger.' " My mom has adapted this recipe into a version that is even tastier, in my opinion.

Above, top: Granddad and colleague in a SD Union article, August of 1968. Above, bottom: Governor Reagan and Grandma, 1968

Click here for Mom's Senate Bean Soup recipe.

Mmmmm...Cookies...

We set this plate of warm cookies down on the table at 8:29PM, and by 8:36PM last night the plate was empty. They were that good. (Thanks, Jill, for mentioning these on your blog. I'm glad we tried them). Here's the recipe:

OUTRAGEOUS CHOCOLATE CHIP COOKIES

from allrecipes.com

INGREDIENTS

1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Finger Food.

Isn't this brilliant? Check it out here.

photo courtesy of buliding a little house by the big woods