Check it:
Rhubarbarians.com
I'd love to stay connected with all of you! Follow along won't you? Or check out the Facebook page here.
Peace out bitches.
Trish
Tuesday, November 4, 2014
A fresh start
Well friends....... I have started a newbie blog.
Check it:
Rhubarbarians.com
I'd love to stay connected with all of you! Follow along won't you? Or check out the Facebook page here.
Peace out bitches.
Trish
Check it:
Rhubarbarians.com
I'd love to stay connected with all of you! Follow along won't you? Or check out the Facebook page here.
Peace out bitches.
Trish
Tuesday, July 8, 2014
Shrimp ceviche in avocado cups with aguachile and tortilla chips
Hey dudes. Missin ya this summer.
RACHEL! This one's yours you daydreamer you.
You know what I totally missed in my "it's summer so bloggie time takes a back burner" haze? JellyBones turned 2! Can't believe it's been 2 years since I started this little ole blog. July 1st actually. I may do a birthday post, I may not. Thought I'd give it some sort of shout out though. Blogging has been a bit sparse here lately. I actually took all summer off of blogging last year and I'm starting to remember why. It's hard to make time during July! Plus those summer cocktails kick in and all that food just doesn't get photographed. Wah-wah. I digress.
Anyone made ceviche before? This was my first time! Quite possibly the easiest and freshest summer food you'll ever make. Another first for me..... homemade tortilla chips. Seriously..... what the hell have I been doing for the last 32 years!? I'll never buy tortilla chips again! Well, I probably will. But you get the idea.
SHRIMP CEVICHE IN AVOCADO CUPS WITH AGUACHILE AND TORTILLA CHIPS
Inspired by: F&W and Rachel
Makes: about 6 stuffed avocado halves and 32 tortilla chips
Hands on time: 30 minutes
Total time: 2 hours, 30 minutes
Ingredients:
1 lb good quality wild caught raw shrimp, peeled and deveined (don't go cheapo with this one peeps)
1 cup fresh lime juice
8 small tortillas (I used blue corn/flaxseed medley)
About 1/2 cup + 1/2 Tbsp canola oil
Salt
1 serrano pepper, seeds and all
1 whole english cucumber, 1/4 thinly sliced and 3/4 seeded and cut into 1 inch pieces
1 garlic clove, smashed
1/4 cup lightly packed cilantro
1/4 cup lightly packed parsley
1 Tbsp fresh mint leaves
2 Tbsp water
3/4 cup thinly sliced sweet or red onion
1 cup cherry tomatoes, halved
3 large avocados, halved and pit removed
Make:
Start by making your shrimp. Pour lime juice over shrimp in a medium sized glass bowl and give a good stir. Cover and place in fridge for 2 hours, stirring about every 20 minutes
Make your tortilla chips: Preheat your oven to 375 degrees. Cut tortillas into 4 slices like a pizza. Spread evenly on 2 baking sheets, making sure to not overlap. Generously brush canola oil (reserving 1/2 Tbsp) onto tortilla slices and top with salt. Flip and repeat on other side. Bake for about 15 minutes or golden brown.
Make your aguachile:: Blend serrano, 3/4 of the cucumber, garlic, cilantro, parsley, mint, 1/2 Tbsp oil, and water in a blender. Season with salt.
When shrimp are opaque and pinkish, drain all but 2 Tbsp lime juice and combine with remaining cucumber slices, onion, and tomatoes. Add aguachile to taste, I used about 4 Tbsp. Fill avocado pit holes with ceviche and serve with tortilla chips.
Well, I've come a long way since my first post, honey pineapple rhubarb popsicles. Cripes those photos are bad. I know I'm still learning and I'm far from being pro, but I'm proud of the accomplishments this blog has made over the last 2 years.
Cheers to you Rachel! Thanks for the inspiration!
Happy July friends.
Trish
RACHEL! This one's yours you daydreamer you.
You know what I totally missed in my "it's summer so bloggie time takes a back burner" haze? JellyBones turned 2! Can't believe it's been 2 years since I started this little ole blog. July 1st actually. I may do a birthday post, I may not. Thought I'd give it some sort of shout out though. Blogging has been a bit sparse here lately. I actually took all summer off of blogging last year and I'm starting to remember why. It's hard to make time during July! Plus those summer cocktails kick in and all that food just doesn't get photographed. Wah-wah. I digress.
Anyone made ceviche before? This was my first time! Quite possibly the easiest and freshest summer food you'll ever make. Another first for me..... homemade tortilla chips. Seriously..... what the hell have I been doing for the last 32 years!? I'll never buy tortilla chips again! Well, I probably will. But you get the idea.
SHRIMP CEVICHE IN AVOCADO CUPS WITH AGUACHILE AND TORTILLA CHIPS
Inspired by: F&W and Rachel
Makes: about 6 stuffed avocado halves and 32 tortilla chips
Hands on time: 30 minutes
Total time: 2 hours, 30 minutes
Ingredients:
1 lb good quality wild caught raw shrimp, peeled and deveined (don't go cheapo with this one peeps)
1 cup fresh lime juice
8 small tortillas (I used blue corn/flaxseed medley)
About 1/2 cup + 1/2 Tbsp canola oil
Salt
1 serrano pepper, seeds and all
1 whole english cucumber, 1/4 thinly sliced and 3/4 seeded and cut into 1 inch pieces
1 garlic clove, smashed
1/4 cup lightly packed cilantro
1/4 cup lightly packed parsley
1 Tbsp fresh mint leaves
2 Tbsp water
3/4 cup thinly sliced sweet or red onion
1 cup cherry tomatoes, halved
3 large avocados, halved and pit removed
Make:
Start by making your shrimp. Pour lime juice over shrimp in a medium sized glass bowl and give a good stir. Cover and place in fridge for 2 hours, stirring about every 20 minutes
Make your tortilla chips: Preheat your oven to 375 degrees. Cut tortillas into 4 slices like a pizza. Spread evenly on 2 baking sheets, making sure to not overlap. Generously brush canola oil (reserving 1/2 Tbsp) onto tortilla slices and top with salt. Flip and repeat on other side. Bake for about 15 minutes or golden brown.
Make your aguachile:: Blend serrano, 3/4 of the cucumber, garlic, cilantro, parsley, mint, 1/2 Tbsp oil, and water in a blender. Season with salt.
When shrimp are opaque and pinkish, drain all but 2 Tbsp lime juice and combine with remaining cucumber slices, onion, and tomatoes. Add aguachile to taste, I used about 4 Tbsp. Fill avocado pit holes with ceviche and serve with tortilla chips.
Well, I've come a long way since my first post, honey pineapple rhubarb popsicles. Cripes those photos are bad. I know I'm still learning and I'm far from being pro, but I'm proud of the accomplishments this blog has made over the last 2 years.
Cheers to you Rachel! Thanks for the inspiration!
Happy July friends.
Trish
Wednesday, July 2, 2014
Blueberry chocolate torte brownies
Psssssst..... Becky! This one's for you.
Dude! There are no healthy brownies. I scoured the interwebs for alternative brownie recipes and could not find a single one that sounded appealing. Lots of veggie/bean burgers mixed with chocolate shaped into squares. Even avocado brownies? Puh-lease people! That's not a fucking brownie.
I considered cutting a super gooey fudgy brownie recipe in half and adding so much fruit that it would be "healthier," but alas, I realized this would just be a fail waiting to happen. I did make some compromises on a recipe I found adding raw organic cacao powder rather than cocoa powder, and adding more blueberries/less chocolate chips. The results were........ ergh....... pretty good but not awesome. These brownies are ALMOST there. More like a cakey torte than a gooey brownie. I am a really shitty baker though. My measurements are a joke, which is why I don't bake. I'm more of a "little bit of this little bit of that" type of cook.
BLUEBERRY CHOCOLATE TORTE BROWNIES
Inspired by: I am Baker and Becky
Makes: about 12 brownies
Hands on time: 10 minutes
Total time: 35 minutes
Ingredients:
1-1/2 cups fresh blueberries
1 stick butter
1/8 cup chocolate chips
1 cup raw sugar
2 eggs
2 tsp vanilla extract
1/2 cup raw cacao powder
1 cup all purpose flour
1/2 tsp salt
Make:
Preheat oven to 350F and butter a 8x8 square pan.
Place butter and blueberries in a small saucepan and heat over low heat until butter is melted. Add chocolate chips and stir until melted.
In a separate bowl, whisk together eggs, sugar and vanilla. Slowly add blueberry mixture, tempering eggs so they don't scramble. Stir in cacao powder, flour and salt until combined.
Pour in greased pan and spread mixture evenly in pan. Bake 20-25 minutes, or until an inserted toothpick (or fork) comes out without goo, just crumbs.
So, here's my thinking:
One brownie won't kill anyone. Just one. That's it. This recipe is pretty close so if you can expand on this to make it great, let me know!
Happy humpday friends!
Trish
Dude! There are no healthy brownies. I scoured the interwebs for alternative brownie recipes and could not find a single one that sounded appealing. Lots of veggie/bean burgers mixed with chocolate shaped into squares. Even avocado brownies? Puh-lease people! That's not a fucking brownie.
I considered cutting a super gooey fudgy brownie recipe in half and adding so much fruit that it would be "healthier," but alas, I realized this would just be a fail waiting to happen. I did make some compromises on a recipe I found adding raw organic cacao powder rather than cocoa powder, and adding more blueberries/less chocolate chips. The results were........ ergh....... pretty good but not awesome. These brownies are ALMOST there. More like a cakey torte than a gooey brownie. I am a really shitty baker though. My measurements are a joke, which is why I don't bake. I'm more of a "little bit of this little bit of that" type of cook.
BLUEBERRY CHOCOLATE TORTE BROWNIES
Inspired by: I am Baker and Becky
Makes: about 12 brownies
Hands on time: 10 minutes
Total time: 35 minutes
Ingredients:
1-1/2 cups fresh blueberries
1 stick butter
1/8 cup chocolate chips
1 cup raw sugar
2 eggs
2 tsp vanilla extract
1/2 cup raw cacao powder
1 cup all purpose flour
1/2 tsp salt
Make:
Preheat oven to 350F and butter a 8x8 square pan.
Place butter and blueberries in a small saucepan and heat over low heat until butter is melted. Add chocolate chips and stir until melted.
In a separate bowl, whisk together eggs, sugar and vanilla. Slowly add blueberry mixture, tempering eggs so they don't scramble. Stir in cacao powder, flour and salt until combined.
Pour in greased pan and spread mixture evenly in pan. Bake 20-25 minutes, or until an inserted toothpick (or fork) comes out without goo, just crumbs.
So, here's my thinking:
One brownie won't kill anyone. Just one. That's it. This recipe is pretty close so if you can expand on this to make it great, let me know!
Happy humpday friends!
Trish
Wednesday, June 25, 2014
Summer veggie chowder
Hey dudes. I'm BAAAAACK!
Not really sure why I needed that little bloggie break, but I guess I did. You know, I've been cooking like crazy but I've just been too lazy to take any photos. Maybe it's this whole summer thing. You know, not wanting to do anything but bask in the godliness that is summer in Seattle. I'm totally digging it.
We've been busy busy bees too. I had my best friend in town from Montana a few weekends ago, then had Jared's brother and his family in town this past weekend. It really has been incredible. The next 3 weeks are no exception, since Jerdy is leaving for work for 3 weeks in July. Yes, 3 fucking weeks. Ugh. Puts a bit of a damper on the whole "we are moving in September" thing.
SUMMER VEGGIE CHOWDER
Makes: about 6 large servings
Hands on time: 30 minutes
Total time: 45 minutes
Ingredients:
2 Tbsp butter
1 smallish sweet onion, diced
4 cloves garlic, minced
3 medium yellow potatoes, cut into 1 inch pieces
2 medium carrots, cut into 1/2 inch pieces
1/2 medium zucchini, cut into 1/2 inch pieces
4 springs fresh thyme
5 cups chicken stock
1 cups water
1 Tbsp dried basil
1 Tbsp dried sage
1 Tbsp paprika
1/2 Tbsp crushed red pepper
1/2 Tbsp pepper
1 bunch kale, ribs removed and chopped
2 ears fresh corn cut off the cob
1/4 cup half and half
salt to taste
shredded cheddar cheese
sliced green onion
Make:
Heat the butter in a large soup pot over medium heat. Add onion and cook until fragrant, about 3 minutes. Add garlic, potatoes, carrots, zucchini, and thyme and cook until veggies begin to soften, about 5 minutes. Add stock, water, and herbs through pepper. Bring to a boil and cook until veggies are soft and flavors blend, about 20 minutes. Add kale and corn and cook until kale is wilted, about 5 minutes. Stir in half and half and season with salt to taste. Serve with shredded cheddar and green onions.
This soup is like an herby summer stew! It's really awesome for a homey night in on a cool summer night.
Enjoy!
Trish
Not really sure why I needed that little bloggie break, but I guess I did. You know, I've been cooking like crazy but I've just been too lazy to take any photos. Maybe it's this whole summer thing. You know, not wanting to do anything but bask in the godliness that is summer in Seattle. I'm totally digging it.
We've been busy busy bees too. I had my best friend in town from Montana a few weekends ago, then had Jared's brother and his family in town this past weekend. It really has been incredible. The next 3 weeks are no exception, since Jerdy is leaving for work for 3 weeks in July. Yes, 3 fucking weeks. Ugh. Puts a bit of a damper on the whole "we are moving in September" thing.
SUMMER VEGGIE CHOWDER
Makes: about 6 large servings
Hands on time: 30 minutes
Total time: 45 minutes
Ingredients:
2 Tbsp butter
1 smallish sweet onion, diced
4 cloves garlic, minced
3 medium yellow potatoes, cut into 1 inch pieces
2 medium carrots, cut into 1/2 inch pieces
1/2 medium zucchini, cut into 1/2 inch pieces
4 springs fresh thyme
5 cups chicken stock
1 cups water
1 Tbsp dried basil
1 Tbsp dried sage
1 Tbsp paprika
1/2 Tbsp crushed red pepper
1/2 Tbsp pepper
1 bunch kale, ribs removed and chopped
2 ears fresh corn cut off the cob
1/4 cup half and half
salt to taste
shredded cheddar cheese
sliced green onion
Make:
Heat the butter in a large soup pot over medium heat. Add onion and cook until fragrant, about 3 minutes. Add garlic, potatoes, carrots, zucchini, and thyme and cook until veggies begin to soften, about 5 minutes. Add stock, water, and herbs through pepper. Bring to a boil and cook until veggies are soft and flavors blend, about 20 minutes. Add kale and corn and cook until kale is wilted, about 5 minutes. Stir in half and half and season with salt to taste. Serve with shredded cheddar and green onions.
This soup is like an herby summer stew! It's really awesome for a homey night in on a cool summer night.
Enjoy!
Trish
Thursday, June 12, 2014
Snapshots
Some snippets
Steamy coffee in the sunny mornings, little vases of flowers, Mother's day spread, Selfie, Cuddle love.
Steamy coffee in the sunny mornings, little vases of flowers, Mother's day spread, Selfie, Cuddle love.
Monday, June 9, 2014
Rhubarb barbecue sauce
Angi! This one's for you girl.
Friends, this recipe is vegan. WHAT?! You know, I didn't even realize this was vegan until I started typing out this post. Then I realized that most of the barbecue sauces I make are vegan. HUZZAH! Trendy without even knowing it. Score. I like meat though, so I ate it with some pork chops. Yum. Sorry vegans.
Well, Angi. Here is your rhubarb recipe that's not a pie, or even a dessert! And you know what? This recipe knocked my friggin socks off. It's really really good. Tangy, smoky, a bit spicy, just what barbecue sauce should be, but with a hint of rhubarb and strawberry.
RHUBARB BARBECUE SAUCE
Inspired by: Closet Cooking and Angi.
Makes: About 2 cups
Hands on time: 15 minutes
Total time: 35 minutes
Ingredients:
3 cups rhubarb, washed and cut into 1 inch pieces
3 Tbsp brown sugar
1/2 cup ketchup
2 Tbsp maple syrup
3 Tbsp strawberry jam
2 Tbsp balsamic vinegar
2 Tbsp soy sauce
1 Tbsp chipotle chile in adobo sauce, chopped
1 Tbsp garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
1 Tbsp worcestershire sauce
1 tsp dijon mustard
Make:
Throw everything in a medium sized saucepan and bring to a boil. Reduce heat and simmer until rhubarb is very soft, about 20 minutes. Transfer to a blender (or use an immersion blender) and blend until smooth.
Hope you like this Angi! Let me know if you make it!
Next on the agenda:
Healthy(ish) brownies for Becky
Stuffed? avocados for Rachel
I've got some ideas ladies! Stay tuned.
Trish
P.S. Got an ingredient you want me to make something awesome with? Let me know! I like to use mostly whole foods, and local organic ingredients in most of my cooking.
Friends, this recipe is vegan. WHAT?! You know, I didn't even realize this was vegan until I started typing out this post. Then I realized that most of the barbecue sauces I make are vegan. HUZZAH! Trendy without even knowing it. Score. I like meat though, so I ate it with some pork chops. Yum. Sorry vegans.
Well, Angi. Here is your rhubarb recipe that's not a pie, or even a dessert! And you know what? This recipe knocked my friggin socks off. It's really really good. Tangy, smoky, a bit spicy, just what barbecue sauce should be, but with a hint of rhubarb and strawberry.
RHUBARB BARBECUE SAUCE
Inspired by: Closet Cooking and Angi.
Makes: About 2 cups
Hands on time: 15 minutes
Total time: 35 minutes
Ingredients:
3 cups rhubarb, washed and cut into 1 inch pieces
3 Tbsp brown sugar
1/2 cup ketchup
2 Tbsp maple syrup
3 Tbsp strawberry jam
2 Tbsp balsamic vinegar
2 Tbsp soy sauce
1 Tbsp chipotle chile in adobo sauce, chopped
1 Tbsp garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
1 Tbsp worcestershire sauce
1 tsp dijon mustard
Make:
Throw everything in a medium sized saucepan and bring to a boil. Reduce heat and simmer until rhubarb is very soft, about 20 minutes. Transfer to a blender (or use an immersion blender) and blend until smooth.
Hope you like this Angi! Let me know if you make it!
Next on the agenda:
Healthy(ish) brownies for Becky
Stuffed? avocados for Rachel
I've got some ideas ladies! Stay tuned.
Trish
P.S. Got an ingredient you want me to make something awesome with? Let me know! I like to use mostly whole foods, and local organic ingredients in most of my cooking.
Friday, June 6, 2014
5 recipes to try this summer
Guys. Guess what? I'm moving. Seriously moving. Not just down the street or across town, moving away. About an hour away from the city actually. It's just that time ya know? More on that later.......
In the meantime....... summasummasummatime is approaching. Here are a few past recipes that should get you through!
Apricot garlic scape salsa. This is potent friends! Vampires beware.
Peach and SWEET tea bourbon poptails. Don't worry. I did NOT make tea out of sweat as it states in the photo. DOH!
Plummy crumble. Every summer deserves a good crumble. Try some stone fruit.
Apricot peach chutney. Try this on pulled pork sliders! You won't be sorry.
Pluot rosemary popsicles. Total experiment, and a little odd, but pretty awesome in the end.
Well, there you have it. My shitty photos of food I made 2 years ago. Pretty awesome to see how far I've come.
Have a great sunny June weekend friends!
Trish
In the meantime....... summasummasummatime is approaching. Here are a few past recipes that should get you through!
Apricot garlic scape salsa. This is potent friends! Vampires beware.
Peach and SWEET tea bourbon poptails. Don't worry. I did NOT make tea out of sweat as it states in the photo. DOH!
Plummy crumble. Every summer deserves a good crumble. Try some stone fruit.
Apricot peach chutney. Try this on pulled pork sliders! You won't be sorry.
Pluot rosemary popsicles. Total experiment, and a little odd, but pretty awesome in the end.
Well, there you have it. My shitty photos of food I made 2 years ago. Pretty awesome to see how far I've come.
Have a great sunny June weekend friends!
Trish
Tuesday, June 3, 2014
Spring quiche with asparagus, peas, and gruyere
Guess what? I made my first quiche!
Huzzah! I used a store bought crust though. Wah-wah. Still ended up super super tasty. This may be my new spring obsession. Or..... almost summer obsession. Times have still been really busy, with Jerdy working 70 hours a week or so. I didn't end up making all those egg recipes I mentioned last week, but I am still on this crazy egg kick. SO weird. I have never been a huge egg lover, but I just can't get enough of these things!
In other JellyBones news....... I have done it. I have started a WordPress blog. A clean slate. I haven't designed it or posted anything over there yet. Still wanting to get it right before I launch. But the countdown for the decline of JellyBones begins....
SPRING QUICHE WITH ASPARAGUS, PEAS, AND GRUYERE
Inspired by: Real Simple
Makes: 5 servings
Hands on time: 10 minutes
Total time: 1 hour 10 minutes
Ingredients:
1 9" store bought pie crust
1 cup grated gruyere cheese
3/4 cup frozen peas
1 cup chopped asparagus
1/4 cup chopped green onion
3 large eggs
1-1/2 cups half and half
salt and pepper
1 tomato, sliced
Make:
Preheat oven to 375f, and move the rack to the lowest level. Spread cheese on the bottom of your pie crust. Evenly spread peas, asparagus, and green onion on top.
Whisk together the egg, half and half, and a generous dash of both salt and pepper. Carefully pour into pie crust. Cook uncovered for 45 minutes, or until top is browned and a toothpick comes out clean. Let cool 15 minutes, and top with fresh tomato slices.
You know what this was missing? BACON! Everything is better with bacon huh? Unless you're vegetarian, then, well, probably not. Next time though.... next time.
Have a great week friends!
Trish
Huzzah! I used a store bought crust though. Wah-wah. Still ended up super super tasty. This may be my new spring obsession. Or..... almost summer obsession. Times have still been really busy, with Jerdy working 70 hours a week or so. I didn't end up making all those egg recipes I mentioned last week, but I am still on this crazy egg kick. SO weird. I have never been a huge egg lover, but I just can't get enough of these things!
In other JellyBones news....... I have done it. I have started a WordPress blog. A clean slate. I haven't designed it or posted anything over there yet. Still wanting to get it right before I launch. But the countdown for the decline of JellyBones begins....
SPRING QUICHE WITH ASPARAGUS, PEAS, AND GRUYERE
Inspired by: Real Simple
Makes: 5 servings
Hands on time: 10 minutes
Total time: 1 hour 10 minutes
Ingredients:
1 9" store bought pie crust
1 cup grated gruyere cheese
3/4 cup frozen peas
1 cup chopped asparagus
1/4 cup chopped green onion
3 large eggs
1-1/2 cups half and half
salt and pepper
1 tomato, sliced
Make:
Preheat oven to 375f, and move the rack to the lowest level. Spread cheese on the bottom of your pie crust. Evenly spread peas, asparagus, and green onion on top.
Whisk together the egg, half and half, and a generous dash of both salt and pepper. Carefully pour into pie crust. Cook uncovered for 45 minutes, or until top is browned and a toothpick comes out clean. Let cool 15 minutes, and top with fresh tomato slices.
You know what this was missing? BACON! Everything is better with bacon huh? Unless you're vegetarian, then, well, probably not. Next time though.... next time.
Have a great week friends!
Trish
Saturday, May 31, 2014
Hit me with your best shot
Hey frans! I've got a new little thing I'd like to do on this here bloggie. Take YOUR requests! I make a lot of food and drinks you know. So, I thought, why not let you readers be in the driver's seat. Eh? What do you think?
Anything you would like me to make? Signature cocktail maybe? Some crazy pancake or something? Rhubarb pickles?
I'm ready for it. Hit me with your best shot. Leave your suggestions in the comments below and I'll dedicate a post especially to you. :)
Have a sweet weekend,
Trish
Wednesday, May 28, 2014
Casarecce with asparagus and poached egg
You know what kind of blows? Trying to take photos of poached eggs on pasta.
Those yolk fuckers just don't cooperate.
Homemade dinners have been scarce around these parts. Jerdy worked 86 hours last week. No joke. The moolah will be nice, but I sure am missing some home cooked meals. I went shopping today for the week, with weeknight dinners in mind. Here is what is on my agenda:
This pasta with egg
Quiche
Egg salad blts
Cobb salad
Strawberry bbq sauce with chicken
Um......... what the heck am I craving eggs so badly for!? Well, I just went with it. Eggs it is.
CASARECCE WITH ASPARAGUS AND POACHED EGG
Makes: about 4 large servings
Hands on time: 15 minutes
Total time: 30 minutes
Ingredients:
3/4lb casarecce or other pasta (any pasta will taste great right?)
1 bunch of asparagus, trimmed and cut into thirds
3 Tbsp butter
1 Tbsp dried basil
1 tsp red pepper flakes
Lots of salt and pepper
1/2 cup finely grated parmesan
4 eggs
Make:
Cook pasta according to package directions, adding asparagus in the last 1-1/2 minutes of cooking. Reserve 1 cup pasta liquid and strain. Pour pasta back into pot and stir in butter and pasta water until butter is melted. Add spices and cheese and season generously with salt and pepper.
Meanwhile, in a small saucepan, heat about 2-3 inches of water. Bring to a simmer, but not a full boil. Crack each egg into a small bowl or ramekin and slowly place in the water, being careful not to break the yolk. Stir water slowly around the rim, until white is cooked, about 3 minutes. Carefully remove with a slotted spoon and place on a paper towel.
Serve pasta with poached egg and additional cheese (optional) on top.
Enjoy!
Any tips for taking photos of runny yolks?
Trish
Those yolk fuckers just don't cooperate.
Homemade dinners have been scarce around these parts. Jerdy worked 86 hours last week. No joke. The moolah will be nice, but I sure am missing some home cooked meals. I went shopping today for the week, with weeknight dinners in mind. Here is what is on my agenda:
This pasta with egg
Quiche
Egg salad blts
Cobb salad
Strawberry bbq sauce with chicken
Um......... what the heck am I craving eggs so badly for!? Well, I just went with it. Eggs it is.
CASARECCE WITH ASPARAGUS AND POACHED EGG
Makes: about 4 large servings
Hands on time: 15 minutes
Total time: 30 minutes
Ingredients:
3/4lb casarecce or other pasta (any pasta will taste great right?)
1 bunch of asparagus, trimmed and cut into thirds
3 Tbsp butter
1 Tbsp dried basil
1 tsp red pepper flakes
Lots of salt and pepper
1/2 cup finely grated parmesan
4 eggs
Make:
Cook pasta according to package directions, adding asparagus in the last 1-1/2 minutes of cooking. Reserve 1 cup pasta liquid and strain. Pour pasta back into pot and stir in butter and pasta water until butter is melted. Add spices and cheese and season generously with salt and pepper.
Meanwhile, in a small saucepan, heat about 2-3 inches of water. Bring to a simmer, but not a full boil. Crack each egg into a small bowl or ramekin and slowly place in the water, being careful not to break the yolk. Stir water slowly around the rim, until white is cooked, about 3 minutes. Carefully remove with a slotted spoon and place on a paper towel.
Serve pasta with poached egg and additional cheese (optional) on top.
Enjoy!
Any tips for taking photos of runny yolks?
Trish
Sunday, May 25, 2014
Tunes I'm digging
Another collection of recently enjoyed tunage!
I'm taking some time away in Idaho for the long weekend. Enjoy your Memorial Day friends!
I'm taking some time away in Idaho for the long weekend. Enjoy your Memorial Day friends!
Thursday, May 22, 2014
Edamame sliders with Sriracha mayo and avocado
Don't be afraid my friends. Come over to the dark veggie burger side.
Every Sunday we have some of our best good friends over for dinner and GOT night. (Ahem, Game of Thrones, to those of you who might not be total nerdburglers). It's become one of my favorite nights of the week. First, some fun lovin wine drinkin and food eatin. Then, some gruesome, exciting, and sometimes pretty sexy TV viewin. The dudes that come over freakin love it. Know what else they love? Man food. AKA, meat.
I suggested these burgers as our GOT dinner this past Sunday. The response was total confusion and a bit of shock! I think they thought I was joking. One actually asked if we could have "real food" instead. Pretty sure I left them speechless. Needless to say, we had "real" burgers (beef burgers) and left it at that.
Well guys, here are those burgs. In slider form. They look pretty real to me. :)
EDAMAME SLIDERS WITH SRIRACHA MAYO AND AVOCADO
Makes: about 12 large sliders
Hands on time: 30 minutes
Total time: 30 minutes
For the burger patties:
30 ounces cooked mukimame (shelled edamame), divided
1/2 yellow onion, diced
6 garlic cloves
1/2 cup fresh cilantro
1 cup panko breadcrumbs
1 tsp cumin
1 tsp freshly grated ginger
1 Tbsp pepper
1 Tbsp soy sauce
1 Tbsp Sriracha
1 egg
2 cups flour
2-3 Tbsp canola oil or olive oil, divided
For the slider toppings:
12 slider buns
1-1/2 cups mayonnaise
1/2 cup Sriracha sauce
3 avocados, sliced
Make:
Blend together 2/3 of the mukimame and next 7 ingredients (through pepper) in a food processor. Stir in remaining whole mukimame, then stir in soy sauce, Sriracha, and egg. Using your hands, form mixture into slider patties about 3 inches wide and 1 inch thick.
Heat 1 Tbsp oil in a large skillet over medium high heat. Place flour in a wide bowl. Dredge a patty in flour and add it to the skillet. Repeat until you fill your skillet, but don't overcrowd. Cook until browned, about 5 minutes. Flip burgers and cover skillet with a lid. Cook until burgers are cooked through and crispy, about another 5 minutes. Continue cooking burgers until mixture is gone.
Meanwhile, stir together the mayo and Sriracha and slice your avocado. This may be a good time to toast your buns too if you want to get fancy.
Place a slider patty on a bun bottom. Top with 1 Tbsp Sriracha mayo, 1/4 of an avocado, and the bun top.
This is one of the most interesting things I've made in a while! I loved trying something new, but the recipe definitely needs to be perfected. If you try this out and can think of anything, please let me know!
Enjoy your Thursday friends.
Trish
Every Sunday we have some of our best good friends over for dinner and GOT night. (Ahem, Game of Thrones, to those of you who might not be total nerdburglers). It's become one of my favorite nights of the week. First, some fun lovin wine drinkin and food eatin. Then, some gruesome, exciting, and sometimes pretty sexy TV viewin. The dudes that come over freakin love it. Know what else they love? Man food. AKA, meat.
I suggested these burgers as our GOT dinner this past Sunday. The response was total confusion and a bit of shock! I think they thought I was joking. One actually asked if we could have "real food" instead. Pretty sure I left them speechless. Needless to say, we had "real" burgers (beef burgers) and left it at that.
Well guys, here are those burgs. In slider form. They look pretty real to me. :)
EDAMAME SLIDERS WITH SRIRACHA MAYO AND AVOCADO
Makes: about 12 large sliders
Hands on time: 30 minutes
Total time: 30 minutes
For the burger patties:
30 ounces cooked mukimame (shelled edamame), divided
1/2 yellow onion, diced
6 garlic cloves
1/2 cup fresh cilantro
1 cup panko breadcrumbs
1 tsp cumin
1 tsp freshly grated ginger
1 Tbsp pepper
1 Tbsp soy sauce
1 Tbsp Sriracha
1 egg
2 cups flour
2-3 Tbsp canola oil or olive oil, divided
For the slider toppings:
12 slider buns
1-1/2 cups mayonnaise
1/2 cup Sriracha sauce
3 avocados, sliced
Make:
Blend together 2/3 of the mukimame and next 7 ingredients (through pepper) in a food processor. Stir in remaining whole mukimame, then stir in soy sauce, Sriracha, and egg. Using your hands, form mixture into slider patties about 3 inches wide and 1 inch thick.
Heat 1 Tbsp oil in a large skillet over medium high heat. Place flour in a wide bowl. Dredge a patty in flour and add it to the skillet. Repeat until you fill your skillet, but don't overcrowd. Cook until browned, about 5 minutes. Flip burgers and cover skillet with a lid. Cook until burgers are cooked through and crispy, about another 5 minutes. Continue cooking burgers until mixture is gone.
Meanwhile, stir together the mayo and Sriracha and slice your avocado. This may be a good time to toast your buns too if you want to get fancy.
Place a slider patty on a bun bottom. Top with 1 Tbsp Sriracha mayo, 1/4 of an avocado, and the bun top.
This is one of the most interesting things I've made in a while! I loved trying something new, but the recipe definitely needs to be perfected. If you try this out and can think of anything, please let me know!
Enjoy your Thursday friends.
Trish
Monday, May 19, 2014
Instalife
Well, here it is. Another instadump! Been a while since I've done one of these.
These photos were both taken a few months ago. Back when the dandelions just started to bloom and the sunshine just started to peek out. Had my first boozy Arnold Palmer of the year. mmmm.... Can't wait for more of these.
I finally got around to starting book 4 of the Song of Ice and Fire series. 3rd time I've attempted! I'm about halfway through this time. Everyone talked so much smack about this one, but I actually like it a lot! Lots of new characters and story lines. Oh, and strawbs strawbs everywhere!
I pass these lilacs every day on my walk to work. This was a few weeks back when they were smelling up the whole block. I absolutely loved it. Mrs. Roll has become completely obsessed with being under covers lately. She buries her entire self, including her face. What a strange habit to start out of nowhere! I have been calling her Obi Wan Katootsie. :)
I got a really sweet package in the mail from Jennifer. On a really really bad day. Really great coffee and some other little treats. Thank you again lady. To the right you will find me goofing off and forcing my husband to take photos of me in front of flowers. But never of my face. Yep.
Yesterday was an absolutely beautiful day. Sunny and a bit breezy, with bright blue skies and flowers flowers everywhere. My sinuses fucking hate my guts, but I gave my allergies a run for their money by smelling all of them. Jerdy even tucked a few behind my ear. Sweet spring moments.
Have a great week friends!
Trish
P.S. Let's be friends on Instagram shall we?
These photos were both taken a few months ago. Back when the dandelions just started to bloom and the sunshine just started to peek out. Had my first boozy Arnold Palmer of the year. mmmm.... Can't wait for more of these.
I finally got around to starting book 4 of the Song of Ice and Fire series. 3rd time I've attempted! I'm about halfway through this time. Everyone talked so much smack about this one, but I actually like it a lot! Lots of new characters and story lines. Oh, and strawbs strawbs everywhere!
I pass these lilacs every day on my walk to work. This was a few weeks back when they were smelling up the whole block. I absolutely loved it. Mrs. Roll has become completely obsessed with being under covers lately. She buries her entire self, including her face. What a strange habit to start out of nowhere! I have been calling her Obi Wan Katootsie. :)
I got a really sweet package in the mail from Jennifer. On a really really bad day. Really great coffee and some other little treats. Thank you again lady. To the right you will find me goofing off and forcing my husband to take photos of me in front of flowers. But never of my face. Yep.
Yesterday was an absolutely beautiful day. Sunny and a bit breezy, with bright blue skies and flowers flowers everywhere. My sinuses fucking hate my guts, but I gave my allergies a run for their money by smelling all of them. Jerdy even tucked a few behind my ear. Sweet spring moments.
Have a great week friends!
Trish
P.S. Let's be friends on Instagram shall we?
Friday, May 16, 2014
Strawberry orange yogurt popsicles
I said this before, but I'm going to shout it this time:
"DUDES! IT'S FUCKING STRAWBERRY SEASON!"
Guess what else it is? IT'S FUCKING POPSICLE SEASON!
This entire week it's been above 80 degrees. I haven't really had the chance to get out during the day (stupid job), but you can bet your ass I made some summer treats. Seattle is a funny place when the sun comes out. Bikinis on the sidewalk, homemade plastic pools, NO TRAFFIC! We don't see high temps around these parts very often, so people see the sun and go a little wacko. Yes, Seattle has a lot of water, but it's not warm water people!
These popsicles were actually supposed to be made with buttermilk. But you know what? That stuff goes bad So. Freakin. Fast. Sheesh! I think it would have been pretty rad, but I subbed in yogurt for the buttermilk. Yogurt pops are always a hit. They really do rock the hizzouse, but by golly I'm going to make my buttermilk pop dream become a reality! Someday........
STRAWBERRY ORANGE YOGURT POPSICLES
Makes: (10) 3oz popsicles
Hands on time: 10 minutes
Total time: 10 minutes + freezing time
Ingredients:
1 lb fresh strawberries
2 cups full fat vanilla yogurt
1/2 cup orange juice
Make:
Hull and slice the strawberries and place in a large bowl. Using a fork, stab the strawberries vigourously until the juices release, about 30 seconds. Stir in the yogurt and juice.
Transfer to popsicle molds and place in the freezer for 30 minutes. Insert popsicle sticks and freeze at least 4 hours or overnight.
There you have it. The perfect May treat.
Enjoy your weekend!
Trish
"DUDES! IT'S FUCKING STRAWBERRY SEASON!"
Guess what else it is? IT'S FUCKING POPSICLE SEASON!
This entire week it's been above 80 degrees. I haven't really had the chance to get out during the day (stupid job), but you can bet your ass I made some summer treats. Seattle is a funny place when the sun comes out. Bikinis on the sidewalk, homemade plastic pools, NO TRAFFIC! We don't see high temps around these parts very often, so people see the sun and go a little wacko. Yes, Seattle has a lot of water, but it's not warm water people!
These popsicles were actually supposed to be made with buttermilk. But you know what? That stuff goes bad So. Freakin. Fast. Sheesh! I think it would have been pretty rad, but I subbed in yogurt for the buttermilk. Yogurt pops are always a hit. They really do rock the hizzouse, but by golly I'm going to make my buttermilk pop dream become a reality! Someday........
STRAWBERRY ORANGE YOGURT POPSICLES
Makes: (10) 3oz popsicles
Hands on time: 10 minutes
Total time: 10 minutes + freezing time
Ingredients:
1 lb fresh strawberries
2 cups full fat vanilla yogurt
1/2 cup orange juice
Make:
Hull and slice the strawberries and place in a large bowl. Using a fork, stab the strawberries vigourously until the juices release, about 30 seconds. Stir in the yogurt and juice.
Transfer to popsicle molds and place in the freezer for 30 minutes. Insert popsicle sticks and freeze at least 4 hours or overnight.
There you have it. The perfect May treat.
Enjoy your weekend!
Trish
Tuesday, May 13, 2014
A little update
Guys, I updated my about me page. Also, changed the header of my blog. I hadn't updated anything on this here bloggie since the very beginning in 2012. My about me said that I was engaged! Woopsies.
I've actually been thinking about getting serious about this blog thang. You know, trying to make it work as more than just a hobby. I feel like it's one of those "just hold your breath and jump" type of things. It'll never happen unless I just take the leap. Right? What have I got to lose? Other than money. I don't think Jerdy would be on board with me quitting my full time job, but he might be okay with me working 4 days a week. Maybe even 3. I would be cooking a shit ton of food for him! I feel like I am finally finding my voice, and I am loving it. My head is swimming with ideas for recipes and opportunities, but I just don't have the time right now. My life is about to change a lot. Moving to a new city at the end of summer, popping out a little minion next year (fingers crossed), and I would love to make my career change right along with it.
On top of this, I've been thinking about starting a new blog with a clean slate. Moving over to Wordpress and starting fresh with a great blog design. Would I still have followers? Would it be worth it? Would it be the best thing I've done for the blog? I started JellyBones as an inspirational push, a lifestyle journal of sorts. I feel like I've outgrown this blog. Like I'm trying to give it a make over, when I should just change it completely.
What do you guys think? Are there any full time bloggers out there with any advice? How did you become financially stable with blogging? I'd love to hear it.
Trish
Saturday, May 10, 2014
Salmon, potato, and asparagus salad with sun-dried tomato dressing
The ultimate Spring salad. Ultimate Mother's Day salad. Ultimate super salad.
This salad is the SHIZNIT folks! Totally in love with it. It's like, potato salad, but, like, not, you know? It's a salad with potatoes. and salmon. and asparagus. mmmmm........
Every time I eat salmon around these parts, I feel like one very lucky lady. We really do get the creme-de-la-creme of the pink dudes over here. Or maybe that's Alaska. But whatever. WE GET REALLY AWESOME SALMON! We don't normally turn it into a salad, but this time we did. Pretty sure you already know by now what I thought of it.
SALMON, POTATO, AND ASPARAGUS SALAD WITH SUN-DRIED TOMATO DRESSING
Inspired by: Williams Sonoma
Serves: 4
Hands on time: 30 mins
Total time: 30 mins
Ingredients:
1 Lb wild salmon fillet
Salt and pepper
3 medium-large yellow potatoes, washed and cut into 1 inch cubes
1 Lb asparagus, trimmed and cut into 1 inch pieces
4 cups spinach leaves, washed and torn
4 dry sun-dried tomato halves
2/5 cup extra virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp finely chopped fresh parsley
1 Tbsp finely chopped fresh dill
1 garlic clove, minced
Make:
Preheat the oven to 400deg F. Boil a pot of water for potatoes, get your steamer basket ready, and bring about a cup of water to boil separately.
Generously season the salmon with salt and pepper. Fold the thin ends under to make salmon an even thickness and place in a roasting pan. Bake until opaque in the center, about 10 minutes. Let cool.
Meanwhile, place the potatoes in the boiling pot and boil until tender, about 15 minutes. Strain and let cool.
Meanwhile, steam your asparagus in a steamer basket until tender, about 3 minutes. Rinse with cold water and set aside.
Meanwhile, pour the cup of boiling water over your dried tomatoes and let sit for 5 minutes. Drain and finely chop. In a small bowl, combine tomatoes and rest of ingredients through garlic. Whisk together quickly to create a vinaigrette and season with salt and pepper. Toss with spinach leaves.
Cut salmon into 1 inch pieces. Add potatoes and asparagus to salad and toss gently. Top with salmon.
VOILA! An awesome Spring salad.
Anybody got any big plans with the mamas out there? Any mamas planning a grand day? Jerdy and I are having both our mamas over brunch on Sunday. Which might be weird and awkward because they have only met once at our wedding. But hey, mimosa city right!? I am going to try my hand at some baked french toast. Something I have always wanted to try. Fingers crossed.
Happy mom's day everybody!
Trish
P.S. Don't forget to enter the moscow mule mug giveaway!
This salad is the SHIZNIT folks! Totally in love with it. It's like, potato salad, but, like, not, you know? It's a salad with potatoes. and salmon. and asparagus. mmmmm........
Every time I eat salmon around these parts, I feel like one very lucky lady. We really do get the creme-de-la-creme of the pink dudes over here. Or maybe that's Alaska. But whatever. WE GET REALLY AWESOME SALMON! We don't normally turn it into a salad, but this time we did. Pretty sure you already know by now what I thought of it.
SALMON, POTATO, AND ASPARAGUS SALAD WITH SUN-DRIED TOMATO DRESSING
Inspired by: Williams Sonoma
Serves: 4
Hands on time: 30 mins
Total time: 30 mins
Ingredients:
1 Lb wild salmon fillet
Salt and pepper
3 medium-large yellow potatoes, washed and cut into 1 inch cubes
1 Lb asparagus, trimmed and cut into 1 inch pieces
4 cups spinach leaves, washed and torn
4 dry sun-dried tomato halves
2/5 cup extra virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp finely chopped fresh parsley
1 Tbsp finely chopped fresh dill
1 garlic clove, minced
Make:
Preheat the oven to 400deg F. Boil a pot of water for potatoes, get your steamer basket ready, and bring about a cup of water to boil separately.
Generously season the salmon with salt and pepper. Fold the thin ends under to make salmon an even thickness and place in a roasting pan. Bake until opaque in the center, about 10 minutes. Let cool.
Meanwhile, place the potatoes in the boiling pot and boil until tender, about 15 minutes. Strain and let cool.
Meanwhile, steam your asparagus in a steamer basket until tender, about 3 minutes. Rinse with cold water and set aside.
Meanwhile, pour the cup of boiling water over your dried tomatoes and let sit for 5 minutes. Drain and finely chop. In a small bowl, combine tomatoes and rest of ingredients through garlic. Whisk together quickly to create a vinaigrette and season with salt and pepper. Toss with spinach leaves.
Cut salmon into 1 inch pieces. Add potatoes and asparagus to salad and toss gently. Top with salmon.
VOILA! An awesome Spring salad.
Anybody got any big plans with the mamas out there? Any mamas planning a grand day? Jerdy and I are having both our mamas over brunch on Sunday. Which might be weird and awkward because they have only met once at our wedding. But hey, mimosa city right!? I am going to try my hand at some baked french toast. Something I have always wanted to try. Fingers crossed.
Happy mom's day everybody!
Trish
P.S. Don't forget to enter the moscow mule mug giveaway!
Tuesday, May 6, 2014
Moscow Mule mug giveaway!
CLOSED! Congrats to Angi! You have won!
That's right folks. YOU could win a set of 4 of these beauties
HUZZAH!
a Rafflecopter giveaway
Make yourself a classic with this Moscow Mule recipe!
Good luck friends!
Trish
That's right folks. YOU could win a set of 4 of these beauties
HUZZAH!
a Rafflecopter giveaway
Make yourself a classic with this Moscow Mule recipe!
Good luck friends!
Trish
Saturday, May 3, 2014
Iced strawberry rhubarb nettle tea
I saw a witch doctor the other day.
Psych! Well, kind of psych.
I am one of "those people" that suffers horribly from allergies. After getting numerous ear infections in the last handful of years, they finally tested me. Turns out I'm allergic to nearly everything in Seattle. My grass test swelled up the size of a golf ball. Well, there you have it.
They put me on antibiotics, pills, nasal sprays, steroids, every chemical under the sun. I even had an MRI. Nothing worked. In fact, I suffered severe adverse reactions to antibiotics. Nowadays I'm obsessed with filling my body with probiotics to avoid anything like that ever happening again. My homemade Yujacha is helping for sure, along with unfiltered apple cider vinegar every morning.
I finally went to see a naturopath about my issues. It was seriously like a breath of fresh air. I was so sure she was going to want to run more tests, cut out all my fave foods, make me meditate. I was so wrong. She seemed to really consider my body and my energy level as a whole. We talked for a long time, and came up with some lifestyle changes that seem so simple, but are quite wonderful.
A cup of nettle tea daily is one of those changes. Pretty sure I'm late to jump on this nettle tea bandwagon. I had heard of it before, but always assumed it would be like drinking a glass of grass water. It totally isn't. In fact, it's super mild. The benefits are extraordinary. Unbelievable actually.
ICED STRAWBERRY RHUBARB NETTLE TEA
Makes: 4 cups
Hands on time: 5 minutes
Total time: 15 minutes + cool time
Ingredients:
4 cups water
8 tsp dried nettles
1 rhubarb stalk, cut into 1 inch pieces
5 large strawberries, hulled and sliced
1/4 cup unfiltered raw honey
ice
Make:
Combine all ingredients besides ice in a saucepan and bring to a boil. Turn down heat and let simmer for 10 minutes. Take off heat and let cool completely.
Strain through a fine mesh strainer and refrigerate until cold.
Shake well and serve with ice.
This will keep in the fridge for up to a week.
This stuff seems more like juice than tea to me. But it is tea. Incredibly healthy, naturally allergy fighting tea. That tastes like fresh spring juice. I am blown away. The verdict is still out about whether it actually works. Fingers crossed.
Up yours western medicine. (I think). (I hope).
Trish
Psych! Well, kind of psych.
I am one of "those people" that suffers horribly from allergies. After getting numerous ear infections in the last handful of years, they finally tested me. Turns out I'm allergic to nearly everything in Seattle. My grass test swelled up the size of a golf ball. Well, there you have it.
They put me on antibiotics, pills, nasal sprays, steroids, every chemical under the sun. I even had an MRI. Nothing worked. In fact, I suffered severe adverse reactions to antibiotics. Nowadays I'm obsessed with filling my body with probiotics to avoid anything like that ever happening again. My homemade Yujacha is helping for sure, along with unfiltered apple cider vinegar every morning.
I finally went to see a naturopath about my issues. It was seriously like a breath of fresh air. I was so sure she was going to want to run more tests, cut out all my fave foods, make me meditate. I was so wrong. She seemed to really consider my body and my energy level as a whole. We talked for a long time, and came up with some lifestyle changes that seem so simple, but are quite wonderful.
A cup of nettle tea daily is one of those changes. Pretty sure I'm late to jump on this nettle tea bandwagon. I had heard of it before, but always assumed it would be like drinking a glass of grass water. It totally isn't. In fact, it's super mild. The benefits are extraordinary. Unbelievable actually.
ICED STRAWBERRY RHUBARB NETTLE TEA
Makes: 4 cups
Hands on time: 5 minutes
Total time: 15 minutes + cool time
Ingredients:
4 cups water
8 tsp dried nettles
1 rhubarb stalk, cut into 1 inch pieces
5 large strawberries, hulled and sliced
1/4 cup unfiltered raw honey
ice
Make:
Combine all ingredients besides ice in a saucepan and bring to a boil. Turn down heat and let simmer for 10 minutes. Take off heat and let cool completely.
Strain through a fine mesh strainer and refrigerate until cold.
Shake well and serve with ice.
This will keep in the fridge for up to a week.
This stuff seems more like juice than tea to me. But it is tea. Incredibly healthy, naturally allergy fighting tea. That tastes like fresh spring juice. I am blown away. The verdict is still out about whether it actually works. Fingers crossed.
Up yours western medicine. (I think). (I hope).
Trish
Wednesday, April 30, 2014
Currently
Doing: Not to get depressing on your asses right off the bat, but lately I've been spending all my time at the hospital. My grandfather has been slowly declining and the last week has been a "last 7 day push" before we decide what the future will hold for him. I've been there 3 of the last 4 days so far. 3 left. On a lighter note, we've been hosting Game of Thrones dinners and viewings at our apartment on Sunday nights. Much needed escape!
Eating: So much spring produce! Strawberries, asparagus, spring onions, radishes. We had our first bbq on the deck this last Sunday and I am so pumped for grilling season to be back in full swing!
Planning and eagerly anticipating: Little mini trips during spring. Jared's brother just had a baby boy, so we are planning a weekend trip over to Idaho to meet the little cutie. Hoping for a quick trip to Montana to see some best friends. A little camping trip to Eastern Washington. SO pumped!
Listening: SOOOOO digging the new Woods album. Also, the new St. Vincent and St. Paul and the Broken Bones. Check em out!
Learning: I'm taking the Mastering your DSLR class through a Beautiful Mess! I'm way behind, but I'm slowly learning at my own pace. The picture above was one of my test photos with shutter speed. I'm actually learning to get good shots of my puppy that never sits still!
Reading: Just started a Feast for Crows by George R. R. Martin. So far so good, but I'm totally missing all of my favorite characters from the first 3 books.
I'm loving this Currently post idea! Totally stole it from Katie.
Saturday, April 26, 2014
Red wine pasta with herbs and toasted walnuts
You know what you need? More red wine in your life.
See that purple pasta? That was normal pasta color before I cooked it. Before it got drunk on wine! I've actually wanted to try red wine pasta for a while now, but I never had the heart to use a bottle for cooking. I gotta say, it hurt my heart a little to do it. WHAT DOES THAT MEAN? That I'm a mega alchy? That I'm totally cheap? Yeah, probably both. I made it through though, and I am SO glad I did. This pasta is bold and rich, and yet the wine taste is really subtle.
I don't usually make Jerdy dinner. We usually do the whole 'one person does dishes while the other cooks' dance around dinnertime. Then Jeopardy time. But, he's been working his man booty off at work with overtime. I treated him to a night off. I felt so romantic serving him this "fancy" meal! I think he was more blown away than he should have been. Along with actual wine glasses (which never happens at our house!) at the dining room table. Wow. What a night!
RED WINE PASTA WITH HERBS AND TOASTED WALNUTS
Inspired by Food and Wine
Makes: 4 servings
Hands on time: 25 mins
Total time: 40 mins
Ingredients:
5 cups water
3 1/4 cups red wine (a little over a bottle), I used House Wine Red
Salt
3/4 lb twisty pasta or penne
1/4 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1 tsp crushed red pepper
1 tsp dried rosemary
2 tsp dried thyme
1/2 finely chopped fresh parsley
1 1/2 cups walnuts, coarsely chopped and toasted
1 1/2 cup freshly grated parmesan cheese
Black pepper
Make:
Bring the water, 3 cups of wine, and a large serving of salt to a boil in a large pot. Add the noodles, and cook according to package directions. Before straining, reserve 1/4 cup of the liquid.
In your large pot, heat 2 Tbsp of the olive oil. Add the garlic, red pepper, and some salt and pepper. Let cook for about 30 seconds, trying not to burn the garlic. Add the remaining wine and the reserved pasta liquid and bring to a light boil. Add the pasta and cook for a few minutes until the liquid is almost absorbed. Stir in the herbs, nuts, and 1 cup of the cheese. Season with salt and pepper.
Serve with the remaining olive oil and cheese.
Well, these drunk noodles are pretty tasty. Not sure when I'll make them again, since I'd rather drink the wine than eat it. Just being honest here. :)
Happy weekend everyone!
Trish
See that purple pasta? That was normal pasta color before I cooked it. Before it got drunk on wine! I've actually wanted to try red wine pasta for a while now, but I never had the heart to use a bottle for cooking. I gotta say, it hurt my heart a little to do it. WHAT DOES THAT MEAN? That I'm a mega alchy? That I'm totally cheap? Yeah, probably both. I made it through though, and I am SO glad I did. This pasta is bold and rich, and yet the wine taste is really subtle.
I don't usually make Jerdy dinner. We usually do the whole 'one person does dishes while the other cooks' dance around dinnertime. Then Jeopardy time. But, he's been working his man booty off at work with overtime. I treated him to a night off. I felt so romantic serving him this "fancy" meal! I think he was more blown away than he should have been. Along with actual wine glasses (which never happens at our house!) at the dining room table. Wow. What a night!
RED WINE PASTA WITH HERBS AND TOASTED WALNUTS
Inspired by Food and Wine
Makes: 4 servings
Hands on time: 25 mins
Total time: 40 mins
Ingredients:
5 cups water
3 1/4 cups red wine (a little over a bottle), I used House Wine Red
Salt
3/4 lb twisty pasta or penne
1/4 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1 tsp crushed red pepper
1 tsp dried rosemary
2 tsp dried thyme
1/2 finely chopped fresh parsley
1 1/2 cups walnuts, coarsely chopped and toasted
1 1/2 cup freshly grated parmesan cheese
Black pepper
Make:
Bring the water, 3 cups of wine, and a large serving of salt to a boil in a large pot. Add the noodles, and cook according to package directions. Before straining, reserve 1/4 cup of the liquid.
In your large pot, heat 2 Tbsp of the olive oil. Add the garlic, red pepper, and some salt and pepper. Let cook for about 30 seconds, trying not to burn the garlic. Add the remaining wine and the reserved pasta liquid and bring to a light boil. Add the pasta and cook for a few minutes until the liquid is almost absorbed. Stir in the herbs, nuts, and 1 cup of the cheese. Season with salt and pepper.
Serve with the remaining olive oil and cheese.
Well, these drunk noodles are pretty tasty. Not sure when I'll make them again, since I'd rather drink the wine than eat it. Just being honest here. :)
Happy weekend everyone!
Trish
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