Cough, Cough… Anyone out there? Dusting off the cobwebs to this lonely blog today. Many new pr

CSA Week of February 4

What did we get this week!? Mustard Greens (they are a special variety, I forgot the name) Napa Cabb

Slutty Brownies

Let’s take a break from the healthy food and dig into this recipe that I found on Pinterest th



May 28, 2016 in sewing

Cough, Cough… Anyone out there? Dusting off the cobwebs to this lonely blog today. Many new projects, directions, and adventures that I have missed keeping track of here. So instead of starting over, I’ll just jump right in!

I started sewing more seriously earlier this year. Yesterday I was lucky enough to stumble on Charlotte Kan’s website AND she was looking for pattern testers for a new dress: Kitsune.

I volunteered, I had some great Kaufman Chambray Union Dots Indigo on hand, and jumped right in. It was a fun, easy sew – only 3 pattern pieces!!!

Kitsune Front


Kitsune Side Kitsune Back

CSA Week of February 4

February 6, 2012 in CSA

CSA Goodies February 4, 2012

What did we get this week!?

  1. Mustard Greens (they are a special variety, I forgot the name)
  2. Napa Cabbage
  3. Broccoli
  4. Romaine Lettuce
  5. Cilantro
  6. Celeriac (we picked double of this so we have 4!!)
  7. Chioggia Beets
  8. Yellow Onions
  9. Burdock Root

Slutty Brownies

February 2, 2012 in dessert

Slutty Brownies

Let’s take a break from the healthy food and dig into this recipe that I found on Pinterest the other day. Frankly I saw the name and decided that based on name alone, this recipe had to be made ASAP! I can’t take any credit for the recipe but had to post it because it is fun, a little different, and just what a mom’s night out called for!

Let me summarize the recipe for you. Layer of chocolate chip cookies, layer of oreo style cookie, layer of brownie. How could that be bad!? I think you could make it with your favorite of these style recipes but I can vouch for this combination.

If you check out Gabby’s post (who I got the recipe from), you will see her squares are crisp and precise. I cut my brownies while hot and gooey – they were delicious! But not as pretty. What follows is Gabby’s recipe almost exactly – just reshuffled. Enjoy!

For the Cookie Dough layer:

  • 1 c unsalted butter (at room temp)
  • 1/2 c brown sugar
  • 1 1/2 c white sugar
  • 2 eggs
  • 2 1/2 t vanilla extract
  • 2 1/2 c flour
  • 1 t salt
  • 1 t baking soda
  • 1 t baking powder
  • 2 c semi-sweet chocolate chips – 1 regular package
  1. Pre-heat the oven to 350 degrees. Line the bottom of a 9×9 baking pan with foil and then spray with a layer of baking spray.
  2. Cream together the butter and sugars in a mixer.
  3. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
  4. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
  5. Fold in the chocolate chips.
  6. Layer 1/2 of the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
    (I really do not recommend eating the cookie dough raw. With a spoon. No matter how good you think it is. Your thighs won’t appreciate it. Uh, for real.)

For the oreo layer:

  •  1 package of Oreo style cookies – I used a non-HFCS style of course
  1.  Layer oreo cookies on top of the cookie dough.

For the Brownie layer:

  • 8 T unsalted butter
  • 1 1/4 c white sugar
  • 3/4 c cocoa powder
  • 1/2 t salt
  • 2 t vanilla extract
  • 2 eggs
  • 1/2 c  flour
  1. In a medium sauce pan, melt the butter over medium heat.
  2. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.
  3. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.
  4. Add the flour and continue to mix. Set batter aside.
  5. Pour the brownie batter on top of the oreo layer and make sure it’s even.
  6. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Two extra, but very random thoughts:  First, cut your nails short before pushing the cookie dough into the pan. Dough in nails is gross. Second, go paint your nails red while your brownies bake. Red nails & slutty brownies are a natural combo. Enjoy!

Miso Soup

February 1, 2012 in soup, vegetarian

Miso Soup

I fully admit, for me this was a recipe of oppportunity. I had all these ingredients on hand and was desperate to use the bok choy that was on its last leg. I didn’t have a full pound of bok choy so I added some chopped spinach to the bok choy leaves. Be flexible! You may not happen to have miso and tofu in your fridge, but it’s worth getting the miso at least to be able to make this simple meal on a week night that you need a flavorful, warming soup that isn’t too heavy.

I’ve never made miso soup before this week. I have had it numerous times at Japanese restaurants but never considered making it at home. I’ve been pouring through Mark Bittman’s The Food Matters Cookbook and came across a miso soup recipe. Great – I have miso, I have tofu, I have bok choy – perfect!

And it is! You can easily do this with a bit of fish instead of tofu (he recommends 8oz of salmon, mackerel or other wild fish). I had tofu and can highly recommend this simple preparation including the 5-spice powder. This recipe comes together quickly, was a hit with my kids, and is a great way to use bok choy or other simple greens.


  • 4-8 oz soba noodles (I personally think 4 is enough, Bittman recommends 8 – use what you like)
  • 8 oz firm tofu
  • 1 T vegetable oil
  • 1 tsp 5-spice powder
  • 1/3 c. miso (any type – the darker in color the stronger it is)
  • 1 pound bok choy, separate stems and leaves, stems should be chopped, leaves finely sliced
  • 8-16 oz. chopped mushrooms (optional – I just used a half carton I had left over)
  • sesame seeds and chopped scallions for topping
  1. Cut tofu into long strips, brush lightly with vegetable oil and gently sprinkle with salt, pepper, and 5-spice powder. Season on both sides (or season the second side when you flip the tofu over). Cook under a hot broiler for about 5 minutes per side. This may take longer or shorter depending on the type of broiler you have, distance to the heat, etc. Watch it fairly closely. Once cooked, chop into cubes and keep for topping soup.
  2. At the same time, bring a large pot of water to a boil and salt generously. Cook soba noodles about 4 minutes (or as directed on package). Do NOT overcook. Reserve 2 cups of the cooking liquid when you drain. After draining put soba noodles in ice cold water to chill.
  3. In same pot, add the 2 c of reserved soba noodle water and 1 qt of fresh water and bring to a boil.
  4. Put miso in a small bowl, add about 1 c of almost boiling water from pot. Whisk until miso paste is disolved and smooth.
  5. Add bok choy stems to pot of boiling water, cook approximately 1 minute. Add the bok choy leaves, mushrooms, and simmer for 3-5 minutes until bok choy is silky.
  6. Lower heat to LOW and add miso and water combination and the soba noodles. Warm through (about 1 minute) then serve topped with tofu cubes, scallions, and sesame seeds.

Fenugreek Spiced Chicken

January 30, 2012 in poultry

Fenugreek Chicken

Fresh and herby fenugreek has never crossed my path before. Which really is a shame because it fun to figure out how to use it!

Many of the recipes I found using fresh fenugreek are Indian in nature or roots. Which generally suits me fine because we adore Indian spices and food – even if we don’t cook it very frequently at home. However lovely it would have been, and Indian Dal wasn’t quite what we had in mind last week. (Check out this post for photos of the fresh fenugreek herb & a delicious looking recipe)

I already had a roaster chicken divided into pieces (I buy these regularly at Sprouts). I planned on smearing the chicken over and under its skin with a butter fenugreek combination and roasting it, but Brad wanted to grill it on the Green Egg. It had a delicious, smoky flavor from the Green Egg, but in the end I think roasting the chicken with fenugreek would let you taste it a bit more.

If you can find fresh fenugreek – give this a try! I used the leftovers for a curried chicken salad.

  1. Let a few tablespoons of butter come to room temperature.
  2. Chop up about a 1/2 to 1 cup of fenugreek leaves. Combine with the butter.
  3. Rinse the chicken and dry well with paper towel. Smear the chicken both over and under its skin with the butter mixture.
  4. Roast as you prefer, probably about 425 for about 30 minutes. Feel free to baste the chicken a few times.

CSA Recap from week of Jan 21

January 29, 2012 in CSA

What did we do with our great selection of veggies and beans from last week’s CSA? Let me do a quick recap! Not all recipes are posted yet, but I’ll be working on them over the week.

  1. Fenugreek spiced grilled chicken (updated with link to recipe)
  2. Roasted purple potatoes
  3. Celery Root Soup (recipe coming soon)
  4. Lentil Soup with taku choy (based on this recipe from Heidi Swanson – be sure to top with a poached egg & make that saffron yogurt)
  5. Socca with fenugreek spiced mushrooms and green garlic (recipe coming soon)
  6. Green garlic was also sprinkled liberally in chicken salad, on salmon covered bagels, and eggs

We still haven’t used the bok choy, and Brad is working on a turkey bolognese using that special chinese celery right now. Lots of delicious recipes to report back on.