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

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

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!

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

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?

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

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

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!

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

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