THE BEAUTY OF LIFE

Some new creativity

2012-01-25T13:41:00.000-08:00

My creative side has just stepped to the front of the line. I have about 10 projects going right now and have about another 20 in the batters box. It is that time of year, it is going to rain for the next 6 months, J will be skiing every weekend and I like to be warm and drink hot chocolate three times a day.

I used up (almost) all of my corks. I have ripped apart more books in the name of wall art.

And then I decided I want to decorate cakes. I want to make cakes for birthdays, holidays and baby showers. So I took a class last month and I signed up for a class next month. I am hooked on decorating cakes. I want to make each one of these cakes.

What next? I am excited for infinite possibilities and thankful for supportive people that surround me.

put a cork on it

2012-01-21T10:34:00.000-08:00

Between myself and a few good friends, we can drink some wine.

It is a pleasure and pure indulgence.

With a small hoard of corks I have been stashing away I decided to get busy and glue corks to a few different items I have at the house. First I used Styrofoam balls, then a star candle holder and then I took three old mirrors and gave them new dimension.

I have had a few people give me their collection of corks and in return, they can pick which piece they want. If you have a stash of corks and an idea shoot me and email and we can work something out.

Friday

2012-01-20T08:18:00.000-08:00

Happy Friday! If you are hunkered down in the PNW like me, enjoy the tail end of our winter wonderland and take another snow day. I will be drinking hot chocolate and watching movies all day so stop by and get cozy.

Enjoy the weekend and a few interweb gems I dug up this week.

This not an insult

Pinterest, you are drunk

Animals being jerks

In love with Jess Brown dolls and my own take on one is my next project

My new baking club

Richly inspiring

Eye opening

Manduka Yoga Mats & My 40 Days

2012-01-19T08:28:00.000-08:00

For the first time I have jumped on the January, I feel a little sluggish and over indulged, it is time to cleanse wagon. I brainstormed options including fasts, diets and even renewed my gym membership. At this point I am not willing to put who knows what into my body nor am I looking to put a band-aid on my situation or run on a treadmill for hours on end. I am healthy strong and determined but lacking motivation and playfulness that once led me into endless adventure.

I need a spark to ignite my fire. I want to be inspired from the inside out.

I know that change comes from within. What I am looking for does not come from a supermarket shelf, energy drinks or meal replacers. I want a personal revolution, not a diet shake. I need activity and intellectual challenge not counting calories and skipping meals.

I need yoga for the long winter months. I have been doing a few of Baron Babtiste's yoga videos for a year now and have enjoyed his style and the physical results that I have seen practicing with him. My home practice was dwindling and the thought of going back to the only studio I knew for 6 years, Bikram was less than exciting. I came across Karen Piccone's studio, Beyond Limits Yoga in Bellingham. There, Baron Baptiste's 40 Days to Personal Revolution found me. I had found my "match."

Starting January 15, 2012, I started on my 40 day challenge. I, Michelle Stiles, am going to practice yoga for 40 days, cut out alcohol, caffeine and limit my sugar intake ( I am a baker of all things sweet and lovely). I am going to meditate, read, and journal for these 40 days. I am going to embark on a personal revolution. Yoga is taking me there. This is my nutrition for life.

In a country that is obsessed with image, I have found the most truthful mirror, my yoga mat. The mat is a reflection of what I have to offer and what I put out to the world. The practice of yoga is far more that a physical journey, yoga has the power to open up the spiritual being and stretch the intellectual one that exist within each of us. Creating a ritual, becoming familiar with the poses that yoga holds, getting accustomed to stepping onto your yoga mat at some point everyday will result in a physical change it will provide a whole body transformation.

I came across Manduka's website and lights went off. For me within seconds of looking through their beautiful and inspiring business I knew that this was the supportive community I wanted to immerse myself in. Manduka was a familiar brand to me already from word of mouth. I knew they made the best yoga mats out available on the market. I did not realize what a respectful company they have grown into.

I have been in search for a sufficient yoga mat for years, my standards are high.

Manduka has answered.

I have a knee that is full of scar tissue, pins and a few screws. Pressure on my knee is painful, making certain yoga poses unpractical. I need a yoga mat that provides enough support through Manduka's denser, thicker foam, their mat ensures that my knee will have the proper protection, comfort and cushioning from hard surfaces, like the floor of our house and the yoga studio. The Manduka yoga mat provides enough cushion that I can practice frog pose (Mandukasana) without excruciating pain in my knee. The Manduka yoga mat is suitable for a variety of surfaces including hard wood, cement, carpet and even grass. The Manduka mat lets you forget about the floor as you rock front to back, as you lay on your back and bring both knees to your chest, as your wrists get a little extra cushion.

Along with unparalleled cushioning, the PRO series comes in two lengths, 71" and 85" for all of us who like the space on a mat or like most of my family, run a bit taller. This is a wonderful option and I must say that clocking it at only 5'7" I enjoy all 85" of my Manduka mat.

The Manduka PRO series does offer cushion and a little extra space, with that comes extra weight and bulkiness. That is to be expected if you are looking for the extra support. Manduka does offer other lines of mats that are not so bulky and offer a different functionality.

The moment I started a conversation with the fine folks at Manduka I was in love, their customer service is unmatched, the turnover was lightening fast and the follow up was proof that they are a company here to stay and are committed to proving a superior product to a world of yoga practitioners that deserve well designed products.

Manduka produces a product with the body, mind and soul in as part of their mission. Their products and employees are proof.

There is not another yoga mat available with this sort of rigorous innovations, dedication, respect or community that Manduka offers. The Manduka PRO will be my foundation for my 40 days of yoga and for a lifetime of practice.

**The opinion is mine and honest and if you know me you know I love my yoga. I searched Manduka and asked if I could try their product and they lovingly agreed to send me a mat. I loved it the moment I unrolled it for the first time. **

Mud Butt

2012-01-08T06:49:00.000-08:00

This is Bellingham in the Winter. It is wet windy and cold. The only way to survive these winter months without going skiing is to go brave the elements regardless.

Forget the mud, slick roots, mud and more mud - ride your bike.

John went for an early ride Christmas Eve.

I am not convinced he didn't just go roll in a mud puddle.

Total mud butt.

Nothing gets in this man's way to go play.

Here now

2011-12-26T17:53:00.000-08:00

View from my parents front yard Christmas Eve. Spectacular.

Well here we are, the day after Christmas. Aftermath. Here. Now.

The button popped off my jeans when I crouched over the other day. That would be one too many Christmas cookies. One too many glasses of wine.

I went with J for a bike ride this afternoon, I was silent because of this deep yet shallow breathing/gasping for breath I was doing. I was sore from an hour and half bike ride. Frustrated as I was I reminded myself that I will just see drastic improvement from here on out. I told J thanks for sticking with me on the ride, he told me to tell him that in 50 years.

Here is a nice perspective from a woman who feels close but is far away. We are here now. here. now.

This is what I want to give to people for New Year's. No really it is what I want for New Year's.

Pretty sure my Dad makes the best apple pie, Mom peeled the apples. He also made black berry and a peanut butter pie for our Christmas Eve celebration. And pork ribs, which I learned how to make including his special sauce that he has been using since I was teenager.

Photos of food that I can get lost in for hours.

The other day I heard Dr. Andrew Weil discuss his new book, Spontaneous Happiness, where he talked about how inner contentment can lift depression:

“I was very surprised in writing this to discover how much scientific evidence we have for the power of gratitude to improve mood. There’s two aspects to this. It’s feeling grateful and expressing it. And the good thing here, there’s nothing in the way of doing it. All you have to do is remember to do it. You know, forgiveness also has great power, but that’s tricky. There’s a whole lot in the way of being forgiving.

But there’s nothing in the way of expressing gratitude. There’s a simple exercise from positive psychology called keeping a gratitude journal. You get a little notebook, keep it by your bed; during the day, make mental notes of things you have to be grateful for, jot them down when you go to bed. Doing that for one week can cause improvement of mood for up to six months. And that’s pretty dramatic.”

Joyful

2011-12-25T17:11:00.000-08:00

I'd like to wish everyone a very happy festive season!! Eat, drink, be merry and all that.

Thank- you all so much for reading my little blog.

It's been a wonderful year. Your support means the world to me and is greatly appreciated!

Grapefruit Bourbon Punch & all things festive

2011-12-19T19:36:00.000-08:00

My dog is stuck in the other room, looking at the freshly mopped floors with complete fear in her eyes. They are slicker than slug slime at the moment. Indoor ice skating rink for a 14 year ~~old~~ young dog. I tried hard not to laugh. They had to be cleaned, not because I actually care but my feet were sticking to them like a dirty dive bar at closing. There might have been a little bit of holiday cheer spilled across the pergo as friends gathered on here last Saturday night.

This is what the holidays are all about, close friends, new friends, good food, festive libations. Welcoming a house full of friends.

I have been up to my elbows in chocolate, creating hand dipped truffles for the holidays. Thank you to all have supported me in my endeavors. Anyone who is looking for a last minute gift idea and live in the Bellingham area, I have some truffles that would love to be gifted.

With all the heavy food around this time of year, including chocolate, chocolate and peanut butter covered in chocolate, bacon cheese logs and Cesar salad deviled eggs (that I really hope shows up at our Christmas), a vegan soup of all things has stole my heart. I just devoured this curried carrot soup. I tossed in a yam for good measure and replaced coconut oil for the canola oil. Make it. Make it for your colon. Be vegan for five minutes like it is no one's freaking business.

Then go eat chocolate for dessert.

Back to the holidays and debauchery. All things laden with heavy cream, cheese, meaty and boozy. I leave you with this punch that we quadrupled for our little party. It will treat you and your little holiday just right.

Bourbon Punch with Pink Grapefruit and Mint
A twist on the mint julep that's perfect for a party.

Makes 8 to 10 servingsBy Melissa Clark December 2007

1/3 cup water
1/3 cup sugar
15 fresh mint sprigs, divided
4 cups strained fresh pink grapefruit juice
1 lemon
1 lime
2 1/2 cups bourbon
12 dashes angostura bitter
1 cup club soda
1 ice block

Stir 1/3 cup water and sugar in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add 5 fresh mint sprigs. Remove from heat; cool syrup completely.

Strain syrup into punch bowl.

Add juice, bourbon, and bitters; mix in soda and 10 mint sprigs. Add lemon and lime disks. Add ice to bowl.

Cake Wreck Chocolate Cake

2011-11-30T16:00:00.001-08:00

The best advice I could possibly give you, and forgive me if this seems glib, is to work. Work. Work. Work. Every day. At the same time every day. For as long as you can take it every day, work, work, work. Understand? Talent is for shit. I’ve taught school for nearly thirty years and never met a student who did not have some talent. It is as common as house dust or kudzu vine in Alabama and is just about as valuable. Nothing is as valuable as the habit of work, and work has to become a habit.
via chillit.htm

Some days things go horribly wrong.

I wonder if there is matter under my wild blond hair and between my big ears.

I love making old fashioned chocolate cakes. Two layers of moist chocolate cake, frosting to hold the cake together, ganache poured over the entire pastry and chilled. The result is a chewy layer of rich chocolate that encases a thoughtfully frosted cake.

Well, that is the intent of an old fashioned chocolate cake.

Needless to say things go horribly wrong sometimes.

For example, I frosted a perfectly honorable chocolate cake with a light whipped cream icing, all in a days work right? Toss it in the freezer and warmed a chocolate ganache in a double boiler. I had 15 minutes left on my shift, the last shift of the week, Friday. With 5 minutes left for the day I casually pulled the chilled cake out and set up a wire rack to pour the melted chocolate over the cake.

Only at the end of a day on Friday would this ever occur....

Whipped cream and hot ganache make a huge mess.

Did you hear me - don't be like the baker and melt a perfectly good cake.

What happened? I was left with a cake, you see above melting into a huge puddle of sweet disaster.

I kind of wanted to cry but I wanted to laugh even harder. I grabbed my camera and snapped a quick photo, then chef reminded me that the key to success is to be able to fix your mistakes. Believe it or not this massive disaster was saved.

One more good laugh with chef, no tears, I was out the door with yet another week of baking and "pastry school" under my belt.

Old Fashioned Chocolate Cake

Source, Chef Christy Fox
Makes 2, 8" cakes

This is a great everyday chocolate cake, it is the recipe that I use at the bistro and was handed down from the chef. Please note that there are roasted beets in the cake, they give the finished product moisture and a deep rich color. Simply roast a few beets in a bit of olive oil until soft to a fork, cool, peel, and puree.

4 ounces semi-sweet chocolate
4 ounces unsalted butter
1/2 cup sour cream
1 1/2 teaspoons baking soda
1/2 cup beet puree
2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
2 cups cake flour, sifted
2 tablespoons cocoa powder, sifted
1 cup hot water

Pre heat the oven to 350. Line two 8 inch cake tins with parchment paper and oil.

Melt chocolate and butter together in a double boiler until smooth. Set aside.

Mix sour cream and baking soda in a small bowl and set aside.

In a mixer, combine sugar, vanilla, salt and chocolate/butter mixture. Mix until well combined. Add eggs, one at a time until just mixed. Do not over mix.

Add sour cream mixture and beets to the batter until just mixed.

Alternately add flour/cocoa mixture and hot water to the batter. Watch for lumps and mix until just combined.

Pour batter into prepared tins. Bake for about 20 minutes or until the the center of the cake springs back when your index finger lightly taps it or a tester comes out with only crumbs.

Cool and invert onto wire rack to cool completely. Frost how you wish!

Pumpkin Waffles - Gluten Free

2011-11-17T16:32:00.001-08:00

I haven't told you about something.

I really should have shared this a lot earlier.

You know the waffle story a couple weeks back?

Turns out, HE was right.

Yeah, I know.....

Egg white waffles are far superior to anything else I have tasted. I have yet to try yeasted waffles, which seems like my perfect waffle, until then, I will stick to the egg white method of making waffles. Further more, I will adhere to this pumpkin waffle recipe until tulips are pushing up through the frozen ground next Spring.

Pumpkin because I love any vegetable that is orange. Give me something that is orange and I will eat or drink it. Well, anything but government cheese. I draw the line folks. I have a love hate with Cheetos. Love 'em but hate everything about them. Doritos? Don't even set a bag near me they will be gone. The orange that I do want to devour with reckless abandon include pumpkin, yam, every form of winter squash, anything candied with orange. That is the orange I am talking about - the real orange. Mother Nature's GOLD.

I put pumpkin in waffles and melted my own heart. Three weekends in a row. This recipe is large, large for a family of two. I try my hardest, I powered through 3 waffles in one morning but I do not recommend it and the stomach ache accompanied by complete and utter lack of motivation brought on by a full belly.

Unless..... you are with someone with the same intent.

And if you must know......

If we are going to eat ourselves into a waffle pile of worthlessness:

I do not like anything on my waffles. I use a fork to cut manageable pieces off so I can eat them with my hands. I dunk waffles if the mood strikes. I eat waffles like toast.

Pumpkin Waffles
Adapted from Smitten Kitchen

2 1/2 cups all-purpose flour ( I used Bob Red Mills GF AP Flour and J didn't even notice )
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp.

Make more waffles in same manner.

Freeze excess waffles wrapped in plastic wrap and pop in the toaster to reheat.

Time to Choose

2011-11-12T11:01:00.001-08:00

When I’m nervous, I laugh.

When I’m tired, I struggle to form sentences.

When I’m hungry, I'm grumpy.

When I’m sad, I want to hide away.

When I'm stressed, my shoulders meet my ears and my neck hides.

When I'm happy, you will know.

Happiness is my favorite emotion, right next to love.

Emotions are as necessary as water to well being but just as hazardous when flooded by such. Conditions change. Happiness is fleeting but at the end you must choose to be happy. Choose your emotions, reactions, demeanor.

Learn from those around you, choose to be happy.

You are in control of yourself, your emotions, your reactions. Choose wisely, with intent.

No matter how far you have gone down the wrong path, turnback.

Sables

2011-11-06T08:16:00.000-08:00

People ask me what my favorite thing is to bake, I always answer beaming with confidence. Cookies.

Shortbread to chocolate chip to carrot cake sandwiches. I love cookies. Cookies without flour. Cookies. Cookies. Cookies. Letting the dough rest, baking until fragrant, developing unique flavors and textures all go into the beauty of baking cookies.

If you ask what to try from the pastry case I will hand you a cookie. Invite me to a dinner party and I will bring a plate of cookies to munch on for dessert. I took cookies to my favorite Mexican restaurant. Recently I had some work done on my teeth, the dentist asked for cookies in exchange.

The key to enjoy baking is to be efficient about the process. I have a few master recipes for cookies that I enjoy and know that work for me, I take these base recipes and slightly tweak it depending on what I have on hand. As an example, recently I made a double batch of sable dough and added a few sprigs of finely chopped rosemary to half the batch and rolled the other half in crushed Texan pecans.

Sables

Adapted from Dorie Greenspan's, Baking

MAKES ABOUT 50 COOKIES

2 sticks (8 ounces) unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar, sifted before measuring
1/2 teaspoon salt, preferably sea salt
2 large egg yolks, preferably at room temperature
2 cups all-purpose flour.

For the decoration (optional):
1 egg yolk
Crystal or dazzle sugar.

1. Working in a mixer fitted with a paddle attachment, beat the butter at medium speed until it is smooth and very creamy. Add the sugars and salt and continue to beat until smooth and velvety, not fluffy and airy, about 1 minute. Reduce the mixer speed to low and beat in 2 egg yolks, again beating until well blended.

2. Turn off the mixer, pour in the flour, drape a kitchen towel over the mixer and pulse the mixer about 5 times at low speed for 1 or 2 seconds each time. Take a peek; if there is still a lot of flour on the surface of the dough, pulse a couple of more times; if not, remove the towel. Continuing at low speed, stir for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist. If you still have some flour on the bottom of the bowl, stop mixing and use a rubber spatula to work the rest of it into the dough. (The dough will not come together in a ball -- and it shouldn't. You want to work the dough as little as possible. What you're aiming for is a soft, moist, clumpy dough. When pinched, it should feel a little like Play-Doh.)

3. Scrape the dough onto a work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long (it's easiest to work on a piece of plastic wrap and use the plastic to help form the log). Wrap the logs well and chill them for at least 2 hours. The dough may be kept in the refrigerator for up to 3 days or frozen for up to 2 months.

4. When ready to bake, center a rack in the oven and preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper and keep it at the ready.

5. To decorate the edges of the sables, whisk the egg yolk until smooth. Place one log of chilled dough on a piece of waxed paper and brush it with yolk (the glue), and then sprinkle the entire surface of the log with sugar. Trim the ends of the roll if they are ragged and slice the log into 1/3-inch-thick cookies.

6. Place the rounds on the baking sheet, leaving an inch of space between each cookie, and bake for 17 to 20 minutes, rotating the baking sheet at the halfway point. When properly baked, the cookies will be light brown on the bottom, lightly golden around the edges and pale on top. Let the cookies rest 1 or 2 minutes before carefully lifting them onto a cooling rack with a wide metal spatula. Repeat with the remaining log of dough. (Make sure the sheet is cool before baking each batch.)

Variations:

Lemon Sables Before mixing the butter and sugar together, pour the sugar in a bowl with the grated zest of 1 to 1 1/2 lemons. Work the zest and sugar together with your fingertips until the mixture is moist and aromatic, then cream it with the butter in the mixer.

Parmesan Sables Replace sugars with 3/4 cup very finely grated Parmesan added to the beaten butter. A few grains of fleur de sel may be gently pressed into the top of each sable before the baking sheet is slipped into the oven.

Murmuration

2011-11-05T15:01:00.000-07:00

There are things that take my breath away.This is one of them.Enjoy!

Murmuration from Sophie Windsor Clive on Vimeo.

Waffles

2011-10-24T18:43:00.000-07:00

Long before I had a ring(s) on my left hand, my house not yet filled with a sweet red bearded man every morning, before there was talk of children, retirement, and house hunting. In a time where sleep was an afterthought and there was a permanent sparkle in my eye. I am pretty sure that neither of us had Internet at the time or digital cameras. Before I even considered mountain biking.....

We listened to a lot of music and spent the mornings together. There was one morning that still flutters in and out of my memories. We had waffles one morning, unforgettable waffles. I remember it like yesterday, they were the best waffles I have ever had. Every thing tastes better when one is fresh into a relationship. I remember pulling a chair up to his kitchen table years ago, in his house that was tucked up on a hill side in one of Bellingham's more wooded neighborhoods. It was a cozy day. There was a forest outside his back door, Natasha was probably there at our feet but I don't remember right now, I just remember those waffles. I devoured mine, plain, not dry just unaccompanied. Crispy exterior and soft inside. There was butter, he told me the secret lots of butter, not making these often, it was a splurge. We probably went for a hike that day or went climbing at Mount Erie. I just remember the waffle.

This morning I woke up and wanted waffles. I find a recipe and tip toe into our kitchen and whip up a batch using all whole wheat flour and a third of the butter that I remember J telling me he used in those infamous hook line and sinker waffles years ago. Soon J peers over my shoulder and asks if I was going to use egg whites. I was not. He asks, how can you have fluffy waffles without egg whites? You cannot.

The waffles I made this morning were tasty. They were crisp on the outside, tender where they should be. Hearty but scented with sweet vanilla.

Waffles

This recipe (originally from Aretha Frankenstein's restaurant in Chattanooga, TN) is the ideal I-just-woke-up-from-a...

Serves 2 good waffle eaters

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk (or a combination)
1/3 cup vegetable oil or melted butter
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Heat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and pure maple syrup or hold in a 200 degree oven, directly on the rack (don't stack them or they'll get soggy). These also reheat very well in the toaster.

Herb Tomato Gorgonzola Buttermilk Biscuits

2011-10-20T18:28:00.000-07:00

It feels good to be home. Home in our house. Creating a home where we feel comfortable, regardless of the extent that we will be here at this location. I love parts of this home, the view of the sunset, proximity to parks and friends, the colors inside are warm and inviting, often bringing comfort in what can be a cold house.

We can make our house as welcoming as we can, but without one anther or the people in our lives that have made the transition back to Bellingham meaningful, the house, Bellingham would be colder, greyer than it is already. Luxurious would describe what it feels like to be back in a house, a lush sea of green landscape, bombarded by hippies, streets shut down from protests. All these random things aside, what makes this town special is the people that call this place home.

As we have been back for several weeks, I am still running into old acquaintances, family and previous co workers. It is great, smiles are exchanged, hugs, and brief recaps of the current events are shared. What has been warming my heart these days is the phrase I have heard a lot and figure I will never grow weary of, "It is nice to have you (two) back." Simple but meaningful. It is great to be back in your company Bellingham. It is sure nice to be back. Thank you for the welcome homecoming.

Over the weekend J and I went to the first annual photo/video contest/fundraiser for one of our local trail associations Whatcom Independent Mountain Peddlers or WHIMPS. Over 400 people packed the Depot Market Square across the street from Boundary Bay Brewery to show their support for the local trail work that this group facilitates from the new Raptor Ridge Connector south of town in the Chuckanuts to the world renowned Galbraith Mountain. There were familiar faces and even more new people but we all had a common interest, the trails that weave their way through greater Bellingham. Thank you all who came, supported and are making Bellingham a more enjoyable place to live.

J and I have been in the habit of getting a few bike rides in together a week. We take quick Galbraith rips and day trips to Canada. Every day our house has less boxes filled with our stuff. We cook hearty dinners and meet friends for bites. We spend the weekend mornings together with coffee followed by breakfast and usually a mountain bike ride.

This weekend, rolling out of a mildly successful week of baking at the bistro I felt inspired to make one of my most popular breakfast pastries, a savory buttermilk biscuit. When I roll up on a bakery case I usually go for a big hearty muffin, J reaches for a savory, cheese and ham filled biscuit. I understand the craving for hearty substance, leaning on the protein end of the spectrum but I like the pick me up that fresh fruit and light sweetness brings to my morning. Flaky on the inside, a crunchy exterior, tang from a rich cheese, color from roasted tomatoes and lightly herbed these biscuits might have me rethinking my decision next time I stand there dumbfounded, needing coffee and calories.

Herb Tomato Gorgonzola Buttermilk Biscuits

Makes about 12 biscuits

Adapted from Dorie Greespan's Baking

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon chopped parsley
3/4 cup crumbled Gorgonzola
1/2 cup roasted tomatoes
6 tablespoons cold, unsalted butter, cut into 12 pieces
3/4 cup cold buttermilk

Preheat the oven to 425 degrees and position a rack in the center. You will need a lined baking sheet and a biscuit cutter. Get your poop in a group.

Mix the dry ingredients together. You know what they are and I am not going to list them, all dry goes in one medium bowl. Parsley or whatever herb you choose (besides mint) is a dry ingredient.

Now mix in the stinky cheese. Or a not stinky cheese. Curve ball! Toss in the roasted tomatoes while you are at it.

Get that hand full of little pieces of butter that you cut, drop them in the flour and coat each piece. Now is the most important step. Keep that butter cold, we want flaky biscuits so get the lead out. Use forks, your hands or a pastry blender, cut and work the flour into the butter until the mixture is almost pebbly. Chunks of butter the size of almonds are perfect with mostly pea gravel texture. Stop mixing!

Pour the buttermilk over the the flour mixture and mix just until the dough comes together. Take a deep breath, put the fork down and reach in there with your hand and give it three to four good turns and presses to incorporate that sandy mixture in the bottom of the bowl. Don't go kneading the dough, you will get pucks.

Lightly flour your favorite work surface and turn the dough onto the surface. Working pretty fast because there are bike rides and books to read and flaky biscuits to be had, pat the dough until it is about 1/2 inch thick. It is okay if the dough is all chunky and uneven, that is totally normal. Your biscuit cutter is close so cut out as many as you can and arrange them an inch apart on your equally handy baking sheet. When there are scraps pile them on top of each other creating layers and press back to 1/2 inch thickness and cut. You can freeze them from this point with no need to defrost or bake them off.

Bake for about 15 minutes, they will be golden and puffy. Eat as soon as you can - you might burn your mouth but that is part of the fun.

Las Vegas

2011-10-15T10:53:00.000-07:00

Las Vegas was a blast. A few short days, a couple long nights, all that a Vegas trip should be, nothing more.

Friends, shows, food.

Sunshine, people gazing and flashy clothing.

We scored some tickets to see Ben Harper play outside at the Cosmopolitan.

The venue for the show was pretty spectacular.

We had great friends that kept it fun, there were many great memories made and a life long friendship established.

We took in Absinthe at Caesar's Palace and I almost ran away with the circus. In my dreams, I am a gymnast. If you have the chance to see this show, please try and catch it. Funny off color humor that only Las Vegas can get away with.

J rolling in style the entire time, including making us mimosas to break the desert heat and provide a little laughter as we mixed cocktails on the side of the strip. Classy.

My two cents: keep the kids out of Vegas. Vegas will keep the unmentionables out of Disney Land....

Circus Circus might be hell on Earth. A casino is the last place I ever want to ran over by a stroller.

Lemon Cream Cheese Cookies

2011-10-10T19:40:00.000-07:00

So I might have forgot baking soda once. Turns out leavening is kind of important to the consistency of baked goods especially when you want an airy moist cake.

I might have asked the chef how to frost a cake. For real.

She might have taught me some very valuable tricks of the trade. Even better.

Never be afraid to ask questions.

I might have made the same recipe twice in one day and both times it turned out awful.

Never label a recipe fool proof. Never.

I made cupcakes two days in a row, both times they overflowed and looked laughable.

Never give up.

I have to laugh at myself. I love it, I learn, I move on.

I feel really stoked that I can make a few recipes from memory.

I smile.

My tart shells often leak. Tarts are gorgeous but not when they leak.

I love the word tartlette.

Never forget the salt. Always use real butter. Cream is nice. Buttermilk is awesome.

Each weekday morning I put my crazy curly hair in a high bun, run some mascara through my eyelashes at an unruly early hour and tip toe out of the house trying my hardest not to wake J. Most days are smooth, I soak up all that I can, committing it to memory and making notes in an ever growing baker's binder. Creativity and craftiness. I pull things out of the oven beaming with excitement, proud. I dance. There is laughter and smiles.

I pulled these cookies out of the oven, arranged them nicely and watched as they all were given good homes in warm bellies.

Lemon Cream Cheese Cookies

Get creative and spin these tangy cookies with zest of oranges or limes. Try chocolate. How about cinnamon or cardamom. Please do tell me what you try!

8 tablespoons unsalted butter, room temperature

3 ounces cream cheese, room temperature

zest of 1 lemon

1 cup sugar

1 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

Pre heat the oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment add butter cream cheese, lemon zest and sugar. Cream on medium speed until slightly more pale and fluffy, about 5 minutes.

Stop the mixer, add the flour. Mix on low speed until dough comes together.

On parchment lined cookie sheets place walnut sized balls of dough 2 inches apart.

Bake, 1 sheet at a time for 10 to 12 minutes. Don't over bake, the edges should be slightly golden.

Not so Peachy

2011-10-10T18:04:00.000-07:00

There are times when everyone seems distant. It is a lousy feeling and one I hate to admit but there are times when I feel cold and empty, the skies are grey. My heart aches, I yearn for comfort and contact.

I go outside. A run turns into a walk that ends up being numerous stops to watch birds, gaze at a pond, absorb the trail and the lush surroundings. Distraction via engaging in something constant, nature.

The problem lately has been a mind numbing tooth ache that seems to being sucking the life out of me. As they have opened up the tooth for the second time I was told that the tooth is eventually going to be extracted and the pain may be unavoidable. My mind slows and the pain is taking hold. I want to be held but not by pain.

Carrot Cake Sandwich Cookies with Cream Cheese Frosting

2011-10-03T19:53:00.000-07:00

I really thought I knew something about baking three weeks ago.

I can make some pretty cookies, bread is usually edible and luckily I am not afraid of the mixer or a little elbow grease and garlic. I can read until I go cross eyes about recipes and techniques.

Yeah, well I knew as much as a grain of salt in a five gallon bucket about turning out delightful pastry five days a week. I am getting educated. Seriously. I am in good caring hands, I am under a woman who wants to see me succeed. I want her to succeed in her role as lead chef. She is a pretty righteous woman and I am pretty damn lucky to have such a great opportunity.

I have you to thank and I should thank you from deep down. Thank you for your support and reminding me how pretty you think my photos are, for those of you who have tried my recipes and those of you have been around from day one or who recently stumbled by. Thank you all. I really wouldn't be here now without this supportive community and healthy creative outlet.

As for the baking, I am getting by with what I know then I come home and nerd out in a world of endless possibilities that is just at my finger tips, then wake when people are rolling home from last call and try again. I taste and I take in. I ask questions. I CAN'T GET ENOUGH. I love it. I am a baker, a baker in training.

Besides bakers hours I am in love with my job. I hang up my chef coat most days yearning to make more, I don't want to stop. Bake bake bake. Frost. Glaze. Cut. Crumble. Roll. I come home and jump on the Internet in search of inspiration and always find it, I have a stack of cookbooks next to my side of the bed. I ride my bike but think about what to bake. Ideas are flowing and I have a binder full of blank paper to fill in the spaces. I have J try a lot and he gives great feedback, he is my ace in the hole and enjoys a treat that is just right, never too sweet.

These cookies were made with J in mind. Not too sweet, a close cousin to his favorite, a good morning glory muffin that meets a carrot cake to form a sandwich cookie.

Without raisins as per J.

I love this shit.

I can say deep in my heart that I made the right decision, there is nothing else I can imagine doing that would make me happier. Well if I could have my cake and eat it too which turns out getting a decent amount of sleep with this schedule would be icing on the cake and make like three times the amount of money.

What ever.

I can't get enough of a few great books including: Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe and the numerous recipes tucked in between the hardback or the The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant cookbook that is chocked full of techniques and insight. I am lusting after the Bourke Street Bakerybook and I will stop there for there are only so many hours in the day.

The truth is that some day - some how - some form you will see my name in the list of inspirational cookbooks based off of some successful bakery adventure. Some day. Hundreds of pounds of butter and millions of pounds of flour later I might be there. Don't tell but I already have a name picked out.

Until you see my name in print I will try and remember to tote my camera to work and document some of the beauties I have been turning out. Do you have any interest? Would you rather see what comes out of our kitchen here at home? I am open to any and all feedback.

So much love and kindness.

And cookies....

Always cookies.

Carrot Cake Sandwich Cookies with Cream Cheese Frosting
Adapted from Epicourious

1 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots
1 scant cup walnuts (3 ounces), chopped
8 ounces cream cheese
1/4 cup honey

Preheat oven to 375°F. Line 2 baking sheets with parchment paper or Silpat liners.

Whisk together flour, spices, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Share with your favorite people, our happen to be the fine folks of Fanatik Bike Shop here in Bellingham.

Salt 'N Pepper Soft Pretzels

2011-09-26T13:48:00.000-07:00

We are slowly getting settled back into the groove of Bellingham. As I sit here, mid afternoon a storm is blowing in, the rain is doing what it does best here, raining. I always have loved this time of year. The leaves stating to change from green to gold, the sweet smell of precipitation soaking the dry summer earth, the fresh apples and autumn vegetables satisfy my deepest hungers for something comforting. The temperatures have not dropped and I am not bitterly cold, a walk in a windstorm is a novelty this time of year.

The sunsets this time of year stop me dead in my tracks and I dash for our porch to watch the sky light up in every shade imaginable.

As the weather tuns and winter blows in, I settle into the kitchen. I bake breads and make pots of soup. I crave big hearty red wines, candles and books. Seriously you would think it is December, not the last pieces September with this talk. I know what is about to happen to the next six months and I am just preparing my body.

I welcomed this challenge from the Bread Baking Babes for the month of September. Soft pretzels were a great treat and one that I would love to make for our next winter party.

Salt 'N Pepper Soft Pretzels

Elle’s recipe was originally found at MyRecipes.

Yield: 12 pretzels

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 teaspoons sugar
1 cup warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
1 teaspoon salt
6 cups water
2 tablespoons baking soda
1 teaspoon cornmeal (I used semolina sprinkled on parchment paper)
1 teaspoon water
1 large egg
Flaky salt
Fresh cracked pepper

Method

Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife.
Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray (or oil), turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Preheat oven to 425°.
Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends.
Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle.

Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal.
Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
Combine 6 cups water and baking soda in a non-aluminum Dutch oven. Bring to a boil; reduce heat, and simmer.
Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
Place pretzels on a baking sheet sprinkled with cornmeal. (I used parchment paper sprinkled with semolina.) Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with salt and pepper.
Bake at 425° for 12 minutes or until pretzels are deep golden brown.
Transfer to a wire rack to cool.

The art of caramel and world peace cookies

2011-09-25T17:17:00.001-07:00

I bake for a living.

Or as J. jokes, brings home the dough.

Really? Pinch me.

Or at least I have hacked through a week of early mornings and just barely knowing enough about baking cookies to survive a week filling a pastry case meant for human consumption and not been told to take a hike instead. Seriously. I bake at least fifty little nibbles by six in the morning, people buy them. I only imagine that people eat the damn things or at least feed it to their dog or please just just let me know you compost for Pete's sake. Honestly, I think that I would eat anything that comes out of the oven so the shop is in pretty good shape because I am rather pickey.

Like with anything there are flops. Failures. Opportunities to learn.

The last two days I have been trying to make caramel sauce, a really large vat of camel sauce. It is not working. Just as the "boss lady" gently instructed me, I mixed two cups of brown sugar, two cups of granulated sugar, one cup of water and a few tablespoons of white vinegar in a pot with very clean hands. The mixture went on medium high heat, I watched for sugar crystallization around the edge of the bubbling sugar, brushed it down with a clean brush dipped in fresh water, carefully avoiding touching the liquid hot magma doing its canalization business with the bristles. I let it go. Heating. Bubbling. Smelling wonderfully. I prepped the the three cups of heavy cream and a few ounces of dark rum in another pot, letting it come to a full boil. Timing is key. When the sugar is at the appropriate temperature which is apparently gauged by smell, color, the ability to blow perfect bubbles with the caramel liquid through a slotted spoon and the final test of dropping a spoon full in a glass of water to make sure it forms a round ball by the time it reaches the bottom, the sugar has caramelized and can be removed from the heat, the boiling cream can be carefully added in small amounts while the other hand whisks. Then it cools. Then you pour it over everything you see. Simple enough right?

Still learning!

Next week I promise I will understand caramel sauce and why it separates if done wrong, like this morning.

Did I mention that there is so much information out there. Like here and here.

But I did make a cheese cake with marscapone, fromage blanc and cream cheese which is studded with orange zest and baked in a cinnamon graham cracker crust served with raspberry sauce to be served all weekend. BAM!

Dabbling with caramel sauce, learning to determine when cheese cakes are done without the aide of a thermometer, understanding the jiggle of creme brulee can be a wee bit intimidating for me at times. I second guess everything I do, every action, scrutinize every flavor. Then I turn to my favorite recipes, ones that work for me, things I like to nibble and the things that I love to share with friends. I made this cookie recipe, world peace cookies within the first few days in the kitchen, needing a boost of confidence.

Everyone loved them, of course.

World Peace/Korova Cookies
Paris Sweets, Dorie Greenspan
Smitten Kitchen
Makes about 36 cookies

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a couple minutes to the baking time.

I am baker

2011-09-23T12:41:00.000-07:00

A moment. Moment after moment. Each tick of the clock is all we have, each second that passes is an opportunity.

Life is full of possibilities. Endless possibilities.

Just as I had imagined or created depending on how one views life, as soon as we move back to Bellingham life blossomed. Don't get me wrong for a second, I do miss the sun, bikinis, sagebrush, the Columbia River and a few very special people that call Eastern Washington home; my heart is at home in the trees.

As life unfolds I am in awe of the sheer abundance of opportunities that are at my fingertips. Choosing between the opportunities is the crux of life. Weighing options, calculating risks, understanding the ramifications. A lot of thought needs to be given to some while other choices are as easy as a warm embrace.

I dove in, made a bold decision and holding on for the ride in which I am in full control.

I decided and was equally given the opportunity to be a baker at a unique little bistro in Bellingham. The decision was not an easy one, my heart went one way and my sensible side went the other. I didn't sleep or think about anything other than this decision, to accept the offer or not, for a good couple of days. Come last Monday I turned the key and warmed the ovens in the restaurant and went about my merry way, doing what comes absolutely naturally to me, baking up an array of delectables.

Flours, sugars, fruits, fillings, butter, cream, mixers, rolling pins and warm ovens.

I am a baker.

I have a lot to learn, everyday I stumble but grasp my mistakes and move on. It has been a week and I can proudly sat that I am settling in, absorbing the vibe that is alive in the kitchen, understanding the personalities that create the atmosphere, getting to know the tools that I have to work with but most of all I look forward to creating products that have people come back time and time again.

I have had my nose buried deep in a few of my favorite cookbooks as soon as I get home and before bed each night, mining out recipes that I trust and others that I have been dreaming of making. Techniques and tips are hidden within the pages of each cookbook one just needs to be patient enough to read between the lines. There are books, thousands of books, millions of recipes, with the endless hours that I have poured over the inter webs and browsed countless books there is nothing that matches the confidence gained from on the job experience from some very talented people. I am blessed to share the kitchen with a woman that I am very excited to get to know and learn from. She understands my passion and is eager to help fuel the flame. She pulls recipes out of her head for everything imaginable and is willing to share her techniques that she has honed for over 20 years. I look forward to collecting a pile of her hand written tried and true recipes. I look forward to creating new recipes for you and everyone who happens to come by and try something sweet or savory. These two hands will be busy producing in the wee hours of the morning and fill a case by the time people stumble to work in the name of creativity, passion and desire.

This is one hell of a possibility. I can't wait to see where it goes, where I will take it.

I promise many wonderful recipes next week!

Have a great weekend!

Birthday Land

2011-09-18T09:44:00.000-07:00

Another year , another year makes twenty eight.

Source

I spent my birthday riding bikes in the rain in Squamish with J. We loaded up the car and spent three days riding the amazing trails that Squamish holds. I have spent a few birthdays in British Columbia either biking or climbing, I learned to bike for a birthday a couple of years ago in Whistler.

This year it was simple, just J and I, trails, bikes, and a camp fire. It rained all day but we made the best of it and rode in the mud, finishing the day tired and stoked. He bought a hatchet to chop some wood so he could grill us up some dinner and then I went and bought super glue to glue shut a huge gaping hole that he hacked in his finger. That is how we celebrated, nothing fancy.

I must thank you all from the bottom of my heart that called me on my birthday, the ones that sent birthday cards, the sweet friend that mailed me a package full of fun from eastern Washington, all the lovely Facebook notes. I have some wonderful friends.

I love you all.

I really do.

Neck Deep

2011-09-08T17:25:00.000-07:00

DESIGN LOVE FEST

It ain't no thing really.

Just packing up all our shit and getting out of the desert and back to the rain forest. Why can't we have the best of both worlds? Sunshine and evergreen forests.

Wait I think we can, we just have to find it....

Where do you suggest?

As we swim in a sea of boxes I laugh as I pack multiple boxes of shoes. Wee bit of a shoe fetish LadyStiles?

I am not even going to admit to the magnitude that came out of the kitchen. WOW. Cake tins anyone?

Bellingham here we come! Back....

I must admit as soon as we put the perishables in the box we will point the things that matter north (bikes, climbing gear and loved ones) and explore old stomping grounds and explore new places. Sunshine Coast... Revelstoke.... The possibilities are kind of mind numbing. September is the best time to be in the Pacific Northwest.

Speaking of mind numbing experiences, Las Vegas was all the hype and a little more. I will post a few photos in a bit but you can also peek at them on Facebook. I let you in on the good deats and none of the garbage.

Right now I am swimming in boxes and creativity, stoked to dive back into the things I love with all the knowledge I have gained here on my sabbatical in the desert.

Back to the boxes for now.

Take care friends!

Jet Set - Las Vegas Style

2011-09-02T14:59:00.000-07:00

Source

Vegas bound baby!

Las Vegas, it is true. It may be the one and only time so we are doing it in style.

From my fave design read: DESIGN LOVE FEST

You best believe we will be looking good strolling down the strip.

Show Stoppers.

Source

We plan on dancing until.......

Source

Well, what happens in Vegas is going to stay there!

Have a great long weekend everyone.

Happy birthday to my momma. She is turning 50 and celebrating in style - if you see her give her a big hug!

Oregon Butte - A Washington Hike

2011-08-31T13:11:00.000-07:00

Looking for some last swills of summer adventure?

I have a hike up my sleeve for you, that is if you are anywhere near south east Washington.

On of my very favorite Bellingham friends spent part of her summer vacation making the trek across Washington State to come spend a few days in the desert. She is awesome. We are pals, we will be friends for a very long time, it is just one of those friendships.

Spending time together is easy. Cooking together is easy. Adventures together are fun. She knows a lot about me, our friendship is something special. She is on her way to Japan this weekend where she will spend time with family and friends. I am totally going with her next time, even if I have to beg to go.

There are man made springs along the trail. The water is potable, amazing mountain water to clench the soul's thirst.

Last summer, using this same chunk of time we drove north together, in our trusty van full of climbing gear, bikes strapped to the back, across the border. We climbed Squamish, biked Whistler Bike Park, pedaled the backwoods of Squamish, swam in Alice Lake.

This summer her request was simple, relaxing and different.

We wanted to car camp, drink wine, relax. Forget heavy packs, long hikes. We brought our cameras and enjoyed stopping at every single interesting piece of trail.

We stopped constantly. We talked even more than we stopped.

No long days in the saddle, getting lost, crashing. Nothing scary, no climbing. Not too hard, no long and grueling hikes. We have done all these things together and we both decided that a short hike, shopping, wine tasting, and catching up was more important than some challenging adventure. There is a time and place for everything.

You won't believe this but Julie, this woman who staffs this lookout three to four months out of a year, we have mutual friends. Small planet.

We picked out Oregon Butte. Normally, when I think of a Washington mountain, I think of a lofty volcano or a sky splitting peak with snowy slopes and glaciers hanging all over it. Here on the other side of the state of Washington, the dry side, the mountains are lower and so is the amount of snowfall. Diamond Peak and Oregon Butte are the two highest peaks in this section of the state. Oregon Butte is the highest peak in the southeastern part of Washington State and is the highest peak in the Washington section of the Blue Mountain range.

It isn't a difficult or technical peak but it is a special place. No lofty summit but the reward is plenty of views in all directions. If you live in the southeastern part of Washington State, the Blue Mountains are the peaks closest to home.

Oregon Butte has an actively (wo)manned lookout on its summit. It lies in the Wenaha-Tucannon Wilderness Area and the lookout was built in 1931 and is listed on the Historic Nation Register.

This stove was hit by lighting several times. When it is struck all the metal plates "jump".

When there is a lightening storm, perch your tush on this pedestal.

The trail to the summit is 3 miles one way and only has an elevation gain of 890 feet, a true walk in the park.

Really Franklin Barbecue? This is Austin, TX!

2011-08-30T09:41:00.000-07:00

I have just proven to myself that I am just not a big city chica.

With that said, I bet Franklin Barbecue is the bee's knees, if you can hang with the hype. Hype. HYPE.

If you are familiar with city life please enlighten me. How do you put up with crazy long waits, inflated prices and never feeling hip enough? Seriously. There was a time that if there was a fifteen minute wait on a Friday night we would stroll somewhere else to eat. I am more patient these days but still have a hard time swallowing the prices.

As we rolled into Austin, Texas for a few days on our recent adventure, I was stoked to finally get the opportunity to get my slice of Franklin Barbecue. It was early in the day still, creeping up to the noon hour. After much confusion over the actual location of the current and only Franklin Barbecue, we landed and I of course got rather excited, did a jig as we strolled up to the turquoise accented building and the end of the long line of good folks eager to get a helping of brisket, ribs and sausage.

Surrounded by friends, an energetic three year old and family, I was distracted for a good chunk of time. A sweet lady soon came to ask us if she could brink us something cold to drink. She came back toting several cold Shiner Bocks and Dr. Pepper in a glass bottle and asked if we were expecting ribs because by the time we would be able to place our order, in two hours, they would be out of that but most likely still would have brisket.

The beer went down easy, it was cold and crisp, the way beer should taste in the summer, the way beer should taste in the Texas summer.

Two hours.

Two more hours.

I got some Franklin Barbecue, the line that is. The wait. The line that wraps through the dining area, snakes out the door, down the steps, in the sun and into the parking lot.

Two hour wait. On a Tuesday - before noon.

Not kidding for a second.

This summer has been a scorcher in Texas. Triple digits for days on end. Hot wet humid heat. The kind that is crippling, leaving one searching for shade, reprieve and cold beverages. It is for real. No weather to be standing in line, on pavement in direct sun.

The last thing we wanted to do was waste our precious hours in Austin waiting in line to eat food that might be sold out. We decided unanimously and in unison to blow the wait ad walk to the nearest restaurant, which would most likely be good since we are in Austin, Texas, food central.

Speaking of Austin and all the great food you must listen to this Guy Clark song, makes me all weak in the knees and restrain myself from purchasing another trip to the Lone Star state just to eat.

There you have it, I tried Franklin Barbecue, tried to eat there but I would have consumed enough beer by the time I got to order that there would not have been any more room for the real meal deal, the best Barbecue in the United States according to Bon Appetite.

I will side with Guy and rest assured that Austin is full of great food, not just at Franklin Barbecue.

Have you been to Austin? Ever ate a Franklin Barbecue? Do you live in a big city and wait hours for your favorite food? Please do share.

Vienna Bread & Kaiser Rolls

2011-08-28T19:00:00.000-07:00

My heart is still warm and bubbly from our Texas vacation.

As I grow closer with family, let people in and I search my soul hashing out my intent, suddenly my shoulders drop and I breathe easy. I know that everything will work out.

Everything works out in its own time.

As our future unfolds I feel increasingly certain and confident in the direction we are going. The path may be a bit rocky but I can tell you with a twinkle in my eye that we are going where the light shines and there are smiles on our faces. There are aspects that are out of our control, decisions that have been made and things that we must do. To balance that we have little obligation and wild imaginations. Our time in the desert dwindles to a few weeks. The boxes are filling and we are packing, freeing space, lightening the load. The next month will provide much needed change.

As we do what makes us happy, I hope with all my heart that you do the same.

This will probably be the last loaf of bread that I will ever cook in the Tri Cities area of Washington. What oven I will warm next is still a work in progress. Exciting to say the least.

We have been working our way through a huge batch on Vienna bread. Half of the dough was shaped into a perfect loaf that J has sliced and used to warm our bellies in the lazy weekend hours dusting a petite wedge with cinnamon and sugar and soft from a smear of butter. I just used two slices to slop up the dressing from the biggest salad bowl I could find to eat dinner out of. The other half I shaped into four large rolls which you see. The recipe was August's Bread Baking Babes challenge. It was a great loaf in which I had not made before but will keep it in the back of my mind as a go to for a sturdy white loaf to break at a dinner party.

Check them out and bake for yourself and others:

Vienna Bread & Kaiser Rolls

I will be back in the next day to share another handful of fun photos from our time in Texas, this time we hit the streets of Austin.

Grandpa and Guns

2011-08-25T12:04:00.000-07:00

Yesterday I told you about fishing in Texas. Nothing beats fishing in the summer time deep in Texas country.

Sipping cold beer, silently casting into ponds with less than a care on the mind. It is simple. It is real.

But honestly what would be a trip to the country without shooting guns? Seriously folks.

We like to play.

This is CBS, J's older sister, the only other sibling. She has amazing red hair, the prettiest hair around. Her style is pretty much top notch. She is a straight shooter.

Meet Mama Bets. I love her to pieces. Yep, I love this lady. I am so glad that she is my family, family that is way too far away.

I was a little nervous to fire this little sucker. Focus.... steady.... fire!

See that little man behind me? He is always up to something. As we are shooting at this big piece of wood that J set up for us in a dry pond, Ralph sets up his own target. It is a small tear of paper dangling in the weeds.

Dead ringer. What more would expect from a generally sharp shooting man that celebrated his 90th birthday a few years ago? Seriously.

Meet J's grandpa, Ralph. Bubba Billy's dad. Together they still have a head of cattle (is that what it is called? head?) at the Triple S Ranch and work them together. Ralph gets out, tends fences, customizes his "mule" with horns and mirrors and has several farm dogs that faithfully follow him everywhere.

The steering wheel, yes that is a custom job.

My favorite farm dog, Hank. Sweet stinky Hank. Hank limps, Hank has a harder time walking than Ralph does. Ralph still gets around.

Looking sharp for dinner.

I am pretty sure this is what J is going to look like in 60 years. I am totally okay with that.

Getting the Line Wet in Texas

2011-08-24T07:44:00.000-07:00

We spent a nice long hot and humid week deep in the heart of Texas. As you know, there is a big huge gaping warm and gooey spot in my heart for my Texan. Put us together in the Lone Star State, surround us with wonderful family, spray Southern hospitality, stuff us full of Southern cooking and drench us in sweet tea and cold beer....

....you may never hear of us again. We will be fishing, shooting guns, picking pecans, planting a big garden in dark black Texas soil, chasing kids around, spending time in Austin listening to as much music as possible....Well until we touch back down in Washington and preach the love for the PNW and just dream of the country life that Texas offers.

The moment J landed back at the Triple S Ranch he spotted the fishing reels, guns, and the ORV to get us to big open pastures that beckon him with freedom and take him back to carefree childhood days. As we load the tackle, water, dogs and head to the fishing hole we dodge epic proportions of grass hoppers, J is reminded of years long gone when he would race down the same roads on a motorcycle, fish in every pond, swim in every pond, shoot rain gages, shoot birds.....

A smile crosses his face and an easiness is present the rest of the trip. That is what Texas does best.

Did I say that the first thing we did was go fishing? Well, actually right after we had dinner, we are in Texas ya'll....

I will never tire of fishing these little ponds. Never ever.

As long as I have this red bearded Texan by my side.

CBS has a few years of fishing under her belt. She is a champ.

I honestly thought that J might change our flight, the very last day we started to catch cat fish, 10 pound cat fish. I don't have any pictures of that, it might just be fish tales or it might be the 110 degree heat that had me passed out on the shore too hot to even consider taking pictures.

Bubba Bill really did catch the biggest cat fish I have ever seen.

We had fried cat fish for lunch.

Next? We broke out a small arsenal of guns... there might even be a video!

Facing the Truth

2011-08-23T07:21:00.000-07:00

Something has been on my mind lately. I have tried to approach the topic from several different angles. So far it is just bits and pieces. I have written page after page trying to convey a story to you, my story of surviving and living with an eating disorder.

I won't try and sugar coat this, it is harder than you can imagine to talk about. It scares me, anger and frustration surface, I feel incredibly vulnerable. My heart still flutters as I write eating disorder. It has an ugly face. It is raw and ragged. It hurts to think about. It makes me want to cry. Hitting publish on this post is going to take courage.

First the story was too personal, it was harsh and real. As time passed I could think more clearly and concisely. Today, just like yesterday, is a new day and I am discovering and more importantly, creating myself. I am a stronger woman today, increasingly comfortable in my skin. I am past the hard part, I am moving on in a healthy and happy direction with bold and confident strides.

I am ready.

It would be easy for me to forget about what happen. I could forget about a couple very hard years and just be grateful that my wonderful husband stuck close to my side as I battled the fierce demon that tried to stifle my flame.

I want to forget.

I don't want anyone to know what I did to myself.

I can't forget.

I want other people who suffer from this to know that they are not alone, others are fighting the same fight. We can fight back. As I rehash some harsh memories it is not pleasant but if just one person gains a little bit if light on what it means to have an eating disorder or how to reach out to some one dealing with one or I can encourage you to tell your story of addiction, it might be worth raking the coals.

Today I will share with you a a small piece, as I feel comfortable and secure I will share another piece. Today, as I ease into the idea of sharing, you must understand where I was a few years ago, but to go there I want to tell you where I am. Yesterday I ate two pastries. Two. I enjoyed each one, crumbs and all, my fingers licked clean. When I was done felt satisfied, content and okay. It was no big deal. Just like normal. I know to most this may seem trivial and insignificant but to me it was monumental. I didn't think twice about breakfast and then when we pulled out the second one that we tucked away at breakfast for an afternoon snack, I devoured the entire thing with a smile on my face. It wasn't until today did I realize what had happen. Living with an eating disorder, emotions out weigh the pleasantry of eating. Getting through the day is hard when the basic act of eating is shrouded in mind numbing guilt.

To set yourself free from this paradigm of thinking is like waking up in a whole new world, a world which is enjoyable.

Free Yourself

2011-08-10T08:20:00.000-07:00

I came across the sweet and surreal illustrations by Alessandro Gottardo or Shout this morning and found myself flipping back to his illustrations, particularly this series titled Free Yourself.

In an interview he explained, "It was an illustration for an Italian magazine," he says. "It talked about fear and how to defeat it. In this article, the writer talked about a little girl who was afraid of water, a sort of phobia; the psychologist suggested her to defeat her fear by jumping from a high trampoline. The image on your post is the first in a series of three. In the second image, you see her reaching for the water which reflects her and in the third one, you see the girl embracing her own reflection in the water."

Every day we are faced with risks, risks that are opportunities draped in fear. Often the most rewarding endeavors are those that require tremendous risk. As we face each new light, there is always the possibility to make great things happen with bold decisions that stare fear right in the face and never back down.

I have been on that damn diving board for some time now. It is time to dive in and start swimming. It is time to free myself of the uncertainty and dive in.

Do you have fear that is holding you back? Are you mildly timid to dive into your full potential?

Today pick something that scares you and dive into it head first. Be bold, mindful and passionate. Tell me how it goes.

Have a wonderful day!

Granola Cookies

2011-08-09T12:58:00.000-07:00

I have granola in the oven right now, my favorite granola.

There is a cold snap here in the desert, it is only 75 degrees and will creep to 90 by the evening. The air condition is off, the windows are perched open and I am baking, testing recipes and running the oven while the house is still cool. My thoughts push me outside, I should be out enjoying the cooler temperatures but the truth is I have been as far away from my kitchen as possible for much too long.

Today, I want to be in the kitchen, baking through the morning. When I woke up today, I was finally ready to warm the oven, open a fresh bag of flour to make poppy seed rolls and make a large batch of granola to take on our trip next week.

It feels natural, on a good day, to be in the kitchen. It is usually quiet, just me, the animals and my thoughts. Moving in the kitchen when I am baking seems second nature, I know exactly what I need, what goes next, what I want to happen and I learn from my mistakes. Ask me to make dinner and the exact opposite thing happens. I am a baker. Today I was reminded that as much as I enjoy spending time outdoors, I need time indoors, to myself, using my hands and producing.

Granola Cookies
Adapted from Baking: From My Home to Yours by Dorie Greenspan

Makes about 40 cookies

3 cups granola (no fruit)
3/4 cup raisins
1/2 cup salted peanuts
1/2 cup slivered almonds
1/2 cups sweetened shredded coconut
1/3 cup wheat germ
1 3/4 sticks unsalted butter at room temperature
3/4 cup (packed) light brown sugar
1 large egg
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup whole wheat flour

Preheat the oven to 375° F and prepare 2 baking sheets with liners.

Combine the granola, raisins, peanuts, almonds, coconut, and wheat germ in a bowl and mix well. Set aside.

In a stand mixer cream the butter for 2 minutes at a medium speed. Add the brown sugar, continue to cream for 3 minutes. Add the salt and the egg until mixed. Reduce the mixer speed to low. Add the flour and once it is just mixed, add the granola mixture. Stop the mixer once all the granola, nuts, and fruit are just combined. Do not over beat this batter. Use a spatula to incorporate any remaining dry ingredients.

Take a heaping tablespoon of the dough and gently pack. Place each cookie about 1 1/2 inch from each other though these won't spread a lot. Flatten them down a tiny bit using your fingertips.

Bake for 10-12 minutes. About halfway through, rotate the pans 180° and switch the pans on the racks. The cookies are done when they are a golden brown but not hard. Remove from the oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool.

Phish 2011

2011-08-04T08:55:00.000-07:00

source

I don't know what I'll do today, cause sanity never came my way

inside me a voice was repeating this phrase, you've lost it, you'll never get out of this maze

trapped in time, and I don't know what to do

take the highway through the great divide

'cause a week is a month and an hour a day, when your reaching just pushes it further away

you don't gotta tell me I don't gotta move, 'cuz I'm sittin' back here sharin' in the groove

a dream it's true. but I'd see it through. if I could be wasting my time with you

the world around me's turning, I'm just standing still. the time has come for changes, do something or i will.

I'm looking through. and it all would be so crystal clear, if it wasn't for the foam

I stumble into view, but it isn't nearly fast enough for you

I just want access to the inside of your heart

there ain't no truth in action, 'less you believe it anyway

the trick was to surrender to the flow

sanity never came my way

Driving into the desert with hoards of linen and tie dye to partake in the cult like phenomenon that is Phish.

Me?

I am in it for the.....

ear candy

the insanely good people watching

source

the friends that gather whenever Phish tours the west coast

mainly just the friends

but maybe it is the shameless excuse to dance like a mad woman barefoot in the grass

Source

late night glowstick madness

Source

visual over-stimulation from every angle might draw me back

Source

but most of all just a general good time that only happens once a year.

See you soon Phriends!

Remember the time...

2011-07-27T08:36:00.000-07:00

Michelle ~ Hey John! Remember that time....

John ~ That time at band camp.....

Michelle ~ NO!

That time we were in Mexico.......

......walking back to our van late at night and got stopped by the police and I thought I was going to never see you again?

Yeah, Michelle I do, they didn't even take our money.

That little scare induced some wildly vivid dreams.

I can still taste the little mini bananas that we ate on the beach in Sayulita, they were the best.

That was the same beach that we were camping at and someone ran off with your sandals during the night.

We also watched men climb trees to pluck coconuts on that beach.

We even got married on that beach, that was kind of a big deal in our little lives. We bought your wedding ring from a street vendor.

We swam all the time while we were next to the ocean. We even swam off the beaches of San Fransisco just north of Sayulita.... where no one else swam.... because it was scary as hell.

Sometimes I think about getting us a little cement house in San Fransisco to go to in the winters. We could widdle away wet spring months learning to surf and eating tropical fruit.

How about our puppy dog of a friend. Gustabo. Crazy Gus. He took us to some great climbing spots.
We climbed everyday.

Remember this tieda? Yeah you guys forgot me here. No biggie....

Do you remember the evenings we spent climbing up to Memorial Ledge in Squamish, drinking a beer watching the sun go down then hike through boulder fields in the dark back to the van, skipping dinner because we were too tired?

All those new and unxplored mountain biking trails in Squamish. I am really excited to get back there with you.

And Bellingham... oh Bellingham.....

Remember when we climbed every night after work?

Well you climbed every night.

I just stand around in climbing shoes because they feel so comfortable....

Captain Stiles!

We made the best of those long Pacific Northwest days.

I was so stoked for you when this climb went down. Phew!

Do you know that there wasn't a climb that you would back away from? You are incredible.

How about hiking up to Shannon Falls after a full day of climbing and getting two more pitches in because they are just that good.

We put in some long days together.

I can still feel the tingle course through my body with the vivid memories of jumping in the Skykomish River because it was too hot to climb the granite of Index. It may have been in the triple digits according to the mercury but that river was still glacier cold.

Do you know how proud I was to walk up to Cunning Stunt and be able to cruise up it? How about when you encouraged me to swap leads on G-M/Heart of the Country, and I did it, you know I felt like a rock star? Then Thin Fingers, maybe the best climb around that I have done. Then Breakfast of Champions on my own, I couldn't wait to tell you all about it.

Skinny legs and all, we cover some ground.

This picture makes me smile, then a few dirty jokes start to invade my brain. Made it through that one alive....

.......the best part of the adventure is the unexpected.

But I really don't need to be stranded on a mountain pass in a van with three guys ever again.

Do you know what is even more incredible? There are just so many more adventures that are in our future.

I had a hard time sleeping the other night, all I could think about was the possibilities.

Basil Mojito

2011-07-25T10:46:00.000-07:00

I bought ~~like~~ a ten pound bag of fresh basil. We have a hellofalotta basil in the apartment. The apartment smells slightly sweet. Sometimes I buy things in bulk pretending that there are more than two light eaters in the house. We will be ~~eating~~ drinking basil for a week solid. It is totally okay, the mercury has crept above 90 and we tend to make everything in liquid form. I probably should get ten pounds of lemons and limes....

I also bought a bottle of white rum. Why did I wait seven years to finally buy white rum? Rum and summer are best buddies, they mix well together.

I only bought one bottle of rum. I do not need ten pounds of rum in the house.

Fresh herbs are one of my favorite summer scores. So are creative cocktails, summer dresses, tan lines from bike shorts, white nail polish, time by the pool and J's master grilling abilities. I just like summer. Summer makes everything pop.

I don't like snakes that come out in summer, that is it.

There is a big open blue sky in the desert, I can walk around in a bikini and not get cold even in the shade, sage brush, dust, ice laden drinks, sunshine - all of which I can't get enough. Snakes have me running in fear.

Basil and booze, it is like basil and pasta, it just works if you like basil. It is like fireworks and sunshine, you have to like them in order to enjoy them. Don't pretend, just yes or no.

This concoction, without booze next to the pool in the afternoon, with a splash of rum next to the pool in the evening, will be around as we widdle away our time here in the desert.

I have to admit I am used to cold climates, you can tell by the fact that I rarely put ice in my drinks. I run on the chilly side making ice almost unbearable. A beverage here in the desert without ice is a bit unbearable. Times change. Habit kicked in when I made this batch, mixing the ingredients with ice to chill them then straining it into a favorite little glass. Next batch was poured into a pint glass that was full of ice cubes. I liked both variations, J liked it cold, loaded with ice cubes.

Basil Mojito

Makes 1 cocktail

Double it, call a friend and sit in the sun. Enjoy the summer!

10 basil leaves
1/2 glass soda water
1 tablespoon mint simple syrup
3 lime slices
2 shots white rum
soda water

Place basil leaves, simple syrup and lime slices into a chilled shaker. Lightly muddle with a wooden spoon until the lime is juiced and the basil smell becomes intense. Add rum and a few ice cubes then shake shake shake! Fill a pint glass with ice strain the contents of the shaker over the ice and on top it with soda water. Garnish with a few basil leaves, sprigs of mint or lime wedges.

ENJOY.

I Love Lucy

2011-07-21T06:29:00.000-07:00

Just a pretty image for you that I put together for you - because I really like you.

xoxoxoxox

LadyStiles

Vegetables - Summer Salads

2011-07-19T07:25:00.000-07:00

Salad.

I have salad on the brain.

A friend asked me what to do with all the summer vegetables that can take over a kitchen if not careful? I usually roast them, that is when it is not 90 degrees and turning on the oven is a sane thing to do. It is hot as all get out here in the desert, firing up the oven turns our apartment into a sauna. No likey.

Now, in the heat of summer I can eat raw vegetables and be totally satisfied. If I do heat up the oven it is for pizza which is also a great way to eat loads of produce.

With produce in full swing, get to chopping, tossing and dressing!

I hope this helps spark some inspiration!

Summer Pasta from The Wednesday Chef

Carrot and Zucchini Salad with Seeds via Food52

2011 Group Health Seattle to Portland Bicycle Classic

2011-07-18T10:05:00.000-07:00

I needed to remind myself that I can.

I can do it.

I can do anything.

I can ride over 200 miles on a bike in less than 12 hours.

I did it.

I can do what ever I want to do.

I can smile, laugh and tell random stories, pass people, stay calm and pedal on.

All you need to know is that you can do it. Yes you can.

Remember way back when, I was excited, I purchased a spot in Group Health's 2011 Seattle to Portland Ride? I hardly remember as well. I pretended that I didn't. But I did and there was no way around it.

I was completely unsure about following through with the race. A month and a half before the July 8th ride date I had written the ride off. My riding petered out, I lost interest and was okay with focusing my energy else where. The days preceding the ride I started to get the feeling that intrigued me to sign up for the ride in the first place. Can I do it? Is it possible? Will I have saddle sores so bad that I won't want to ride a bike the rest of summer?

I had so many doubts. Fears that were holding me back. I had rode my bike all winter, logging more miles than most of the men in the group I ride with, Chinook Cycling Club, I could keep up, I can pedal in circles with the best of them. It was not a matter of fitness, not inadequate gear, funding, fear of a long physically challenging day, it was a fear of failing that held me back from fully committing to the ride. Totally irrational fear.

J was as supportive as he could be for a die hard mountain biker. He teased me about saddle sores and boredom. The day before the race, I needed a bit more advice. I turned to the most motivated racer I know. The only racer I know, Jen T. She is a rock star in more ways than I can even begin to tell you about. She was wisdom and experience that I needed, the push that helped me commit. She reminded me that the uncertainty is why we do rides like this. Not knowing if you can do it is the motivation.

Logistically the ride is a pain. It requires contrived transportation and lots of resources. I had intended to wrangle a family member to meet me in Portland and whisk me home in a tired heap after I crossed the finish line. When that was not an option I decided THE NIGHT BEFORE the ride that started around 4am that if I could score a bus ticket that took me back to Seattle I would do the ride. If I could ride 200 miles in a day, I could do this on my own.

I walked into a bustling Seattle REI Friday night. There was spandex, impulse buying, spraying and mad dogging. I strolled up to the woman sitting behind a cash box with papers scattered in front of her. I asked if there was still transportation available from Portland back to Seattle. She said the was one ticket left for Sunday. She held up the coveted last pass for transportation for the two day ride, giving me the ear to ear smile like I was the lucky winner. Visibly nervous I said that won't be necessary, I will need a ride back to Seattle on Saturday because this will only take a day. She cocked her head sideways and said, really just a day? Was it the black cocktail dress that I still had on from the late night before? Was it the lack of testosterone that was emanating through the rest of the room? She didn't believe me that I was needing a ticket as a one day rider. The man behind me piped up claiming the last day two ride back. Still hesitating she asked me if I had done the ride before, no I haven't I replied, I haven't even been riding road bike for a year, now just give me the ticket. I had enough self doubt to talk myself out of this on my own I didn't need a stranger to doubt me more. I hadn't even rode a hundred miles yet.

I purchased a ride home for Saturday night, I snagged a parking pass for just a day and felt a bit of pride that I was going to complete this ride without any personal support, just the support provided by the event itself. In the bustle of the noise of REI, I dialed J and told him that I would be getting up at 3am and going to participate in the day long 200 mile ride. I gave him details and he gave me a bit of encouragement and told me that I should have gone to bed 2 hours ago. I called a friend that lived in Seattle and made dinner plans and asked him if he would give my bike one final look over to ease my nerves about my bike falling apart under me.

I was committed. In a few short hours I was going to throw my leg over the bike and take on the classic Seattle to Portland ride. How is that for procrastinating? Eight hours before the start of the ride I committed. Six hours before the ride I was drinking wine and eating seafood. I take this shit for real.

My nerves were rattling, hands were shaking and I tried to settle the butterflies in my stomach so I could consume as many calories as possible to ensure that I had plenty of energy.

The ride? I started early, 4:30am early, dark o'clock and rolled through the quaint roads Seattle. Before leaving Seattle I latched on to a group that I road with the first 50 miles. When I realized that I knew I could push harder than them with fewer stops I thanked them for their early morning support, tucked my head and rolled on. I tucked behind several different groups as the morning eased on and we traveled south. With over 10,000 riders there were plenty of different people to chat with and wheels to ride. I made a point to consume more food than I thought I needed knowing that my biggest hurdle is crashing from lack of nutrients (I eat twice as much as people around me which sometimes seems weird but when I feel like I never hit a wall I am glad that shove food in my face constantly). I made a point to stop at the major food stops and fill my pockets with food I know I could consume easily, bread and pb&j kept me fueled but do it as fast as possible to prevent the crippling lactic acid build up in my legs.

A little past half way through the ride, as we rolled through beautiful farm land I was having trouble keeping up with the groups. More than 75% of the riders call it a day at 100 miles. I was expending a lot of energy trying to catch wheels and was feeling a little nervous, I know the I could not complete the race in time if I had to ride solo. After a couple of these big efforts I was passed by four jubilant Bicycle Adventures friends who were obviously having a good time with each other from . I summoned the juice deep within my legs and caught on to this group and did not let go. I asked them if I could ride with them the last 75 miles and they gladly let me in their little rotation. I am incredibly grateful for their generosity, energy and experience with the course. Thanks again Brad, George, Tim and Linda ya'll rock!

At the last rest stop with a little over 30 miles to go I realized that I had averaged around 18 mph over the route so far and I was well ahead of the time I was expecting. The sheer joy of being so close, being one of the only woman in the field and keeping a rather hot pace I was jazzed to get to Portland. There was a renewed feeling in my legs and I was motivated. Rolling into Portland I said goodbye to the Bicycle Adventure crew and tried to pass as many people as I could. I felt like a million dollars, I neared the end. The finish line was amazing and I pedaled in before 5 pm. I heard the announcer read my name and that I was just around the corner. As I rode into the finish chute I teared up as a I heard a spectator cheer "Nice work lady!" among the hundreds of other spectators.

I did it! I did better than I ever imagined. I finished four hours earlier than what I had predicted. I felt wonderful. The finish area was a sea of people but I managed to bump into a few of the people I rode with, high fives were shared over a celebratory beer. I couldn't wipe a sill grin off my face as I wandered around, still shocked that I was done. I had two people come up and ask me if I actually rode the entire course, skeptical that a random woman on a cheap bike and miss matched clothing could finish this early.

The rest of the week, I rode out the feeling of satisfaction and contentment.

I done did it. Double century.

My max speed was 58.6 mph. Holy !@#$.

My average speed for over 200 miles was 18 mph.

I did it.

I pushed myself beyond my limits and incredibly grateful that I did.

I owe it to my sweet J who inspires me to stay in shape, believes in me and provides support when I am unsure.

Jen, thanks for taking the time to provide a newbie some encouragement.

A Country Girls' Metropolitan

2011-07-12T09:19:00.000-07:00

I am a city girl when I don't spend enough time in country.

I can get sucked into eating out every meal, walking the streets, coffee, coktails, shoe shopping and all the sudden I find myself in heals and putting on eye shadow while spending all our money.

Eye shadow makes my eyes water ferociously, car fumes make me cough.

I try to spend as much time in the areas where I feel most comfortable, they tend not to be in metropolitan locations.

There is no fooling a true friend. I can't really walk in high heels, I don't shave my legs and prefer not to do my hair. I get fashion advice from my husband. I do much better when I spend more time amongst trees than confined to big cities, crowds and congestion.

I can find my self being the biggest dirt bag conceivable. I can smear peanut butter on anything and call it a meal, washing it down with cheap beer wrapped in a brown paper bag that my husbands hands me and I will have a hard time wiping a big stupid grin off my face.

I jump around elastically with plans of spending days in the woods, getting lost in the mountains, climbing, biking or whatever takes us to the less populated areas that draw few crowds. I feel alive and on the edge of life's seat when I am surrounded by fresh air.

I spent the last few days in the bustling Emerald City and a few hours in Portland (more about these adventures later in the week). The big city makes my eyes big and leaves me feeling never as hip as I seem in my mind's eye. I enjoyed great food, I rode my bike successfully dodging people, cars, dogs, walked through convincing neighborhoods and got frustrated sitting in traffic. I loved my few days tucked beneth sky scrappers but eagerly loaded Natasha into the car and made a mad dash for our quiet lifestyle.

Three hours outside of Seattle, the other side of the Cascades and 20 degrees warmer, I came home to my sweet husband, a wonderful dinner and my own personal bartender for the evening.

J made me the best grilled rosemary lamb chops imaginable, asparagus, yams, cornbread and a metropolitain. I like to go out to eat but I love my Texan's cooking even better. He makes a mean cocktail that does not cost more than a down payment on a car.

Metropolis? Metropolitain? What? Manhattan's sweeter cousin.

This is about as much of the metropolitan scene as I need, just enough to get me giddy, leaving me excited for the next time around.

Metropolitan

1 1/2 oz brandy
1 oz sweet vermouth
2 dashes Angostura bitters
2 Maraschino cherries with a splash of liquid reserved

Pour the brandy, sweet vermouth, dash of maraschino cherry juice and Angostura bitters into a cocktail shaker with ice cubes.

Shake well.

Strain into a chilled cocktail glass and sink the cherries to the bottom of the glass.

Dear Dog

2011-07-06T20:58:00.000-07:00

Dear Dog,

Source

Thank you for being man's best friend.

Thank you for loving me unconditionally.

I promise to always give you my scraps of meat and you can have the cheese off of my sandwiches.

I will make sure you always have water.

You will get to go on lots of walks and I promise not to dress you up or keep you on a leash for too long.

Thank you for for being patient with us humans. We are not worthy.

Yours truely,

LadyStiles

Grandma's Apple Pie

2011-07-05T08:01:00.000-07:00

Carol put together an album that is studded with adorable pictures of her as a child.

Every Christmas dinner there were at least six pies that proudly stretched across the table as soon as the dinner was cleared from the table. There was a pot of coffee brewing as adults bellied up to the table and the kids ran through Grandma's house. Carol, my grandma, my dad's mom was the most natural homemaker (yes, homemaker) I have ever came across. Upwards of eight different pies and a cheese cake for dessert were guaranteed and seemed effortless. If someone had a favorite pie, she would make sure it was there Christmas day. It was what we did, it is what I miss.

Pumpkin, apple, cherry, mince meat, sour cream raisin, pecan.

Lemon, key lime, peanut butter.

Each pie was picture perfect, homemade pie is like that, always pretty, welcoming, easy. Crust flaky from fat, filling sweet with love.

She had a way of puling a fresh pie out of the oven within an hour of me dropping in unexpectedly. Seriously, just baked a pie she chimed as she would whip cream to dollop on top and pour coffee to wash the mess down. Years later as we grew closer and she grew sicker she would impart small words of wisdom to me. You can freeze a few unbaked pies and put them directly into the oven. She showed me how to make meringue while generally demystifying the kitchen. Putting a slice of bread in the cookie jar keeps the cookies moist. She was as strong as she was confident.

If there was one place I could snap my fingers and go back to it would be her kitchen. The smell, the worn counter tops, the abundance of dessert, the love.

I look at a pie and I am reminded of my Grandma. Warm thoughts fill me, I calmed and I carry on just as she would want.

Several years have passed since I last sat down and shared a cup of coffee with my Grandma but a day does not pass that she does not cross my mind. Life is like that, she has left my life a little sweeter, I am grateful. These days her son, my dad, has baked enough pies that come fall in the Pacific Northwest apples get tossed with some sugar and cinnamon, tucked inside the same crust that carol used and an hour later he has a perfect apple pie effortlessly cooling on the counter.

Grandma's Apple Pie

Grandma put together several cookbooks, this recipe comes from Home Cooking is a Family Affair. When the house burns down I will have this cookbook clutched under my arm. My copy is cherished, slightly falling apart, stained with butter and dusty with flour. The recipes in this book are vague, understanding my Grandma's habits make sifting through the recipes easier. The pie crust recipe has just a few steps and doesn't specify what it yields. I know that Carol would have made enough crust for several pies to tuck into the freezer so of course this recipe for crust will have you prepared for the event that you need to bring a pie.

Don't fret while making pie, it will be harder than it should be. It might bubble over, it might not be uniform, it didn't come from a machine.

Crust

Enough for two pies with tops

4 cups flour
1 1/2 cups butter, cold sliced into small pieces
1 1/2 teaspoon salt
1 egg
1 tablespoon white vinegar
8 tablespoons cold water

Cut butter into flour and salt in a large mixing bowl until it resembles a course meal. In a small bowl beat egg and add vinegar and water. Add liquids to flour mixture and mix until it evenly combined. Divide dough into four equal pieces and shape into disks. Roll out on floured board to fit into a deep dish 9" pie plate. Extra disks of dough keeps well in the fridge for a week or tightly wrapped in the freezer.

Filling

6 cups apples, cored and sliced
1 cup sugar
3 tablespoons flour
2 tablespoons butter
1 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 375 degrees. Combine all ingredients except butter, pour into an unbaked 9" pastry shell, dab with butter. Moisten edges and cover with top crust. Press and turn edges to seal. Slit top crust in several places. Brush top of pie with a little water and sprinkle with sugar. Bake for 45 to 60 until crust is golden and apples are tender. Cool before slicing.

Easy Sesame Hamburger Buns

2011-06-30T13:54:00.000-07:00

Things will get real mundane if you let them. Stale. Boring. Dull. Blah. It is the cold hard truth and something I fear. This healthy fear of becoming complacent keeps me motivated and mindful.

Marriages fail because of the mundane. The new car smell wears off, bodies age, people stop communicating, people stop trying, people think the grass is greener in other pastures. I am no expert in relationships, my marriage takes work and I know this, we know this. Wanting success and being willing to put effort forth in a marriage is worth its weight in gold. We all must try, try to be better not blah. In my short time here in the "adult" world of marriage I have seen too many partnerships crumble, self-destructing by failure of committing to the long term.

Enough with the serious stuff already - it is summer folks, the easiest time to have fun and be care free.

I am here to spice up your life with countless carbohydrates, cookies and cocktails!

It is time to be happy and mow down countless burgers and beverages.

Jump on board!

The backyard BBQs can get a bit predictable come September, they are still wonderful and fun but don't get the grilling blahs and make the same three things during the precious summer months. Change it up, keep it interesting.

Try lamb burgers, grilled strawberry shortcake skewered with rosemary twigs!, sip on a personal pint sized sangria next time you have a handful of friends over, grill up a flat bread, or try a creative and healthy version of macaroni salad.

Better yet slide a lamb burger onto a homemade hamburger bun. SNAP!

Don't run, please don't be intimidated.

Carbs can be friendly.

You have made it this far, you know I am far from a skilled baker, I have taught myself to bake and if I can - you can do it! I am not going to convince you to work at your marriage or to get over your fear of yeast but I am going to emphasize that you can't judge until you have tried. Try to be competent. Competence is making something that won't kill you by eating it. You will trip through a minefield of variables, coming out the other side with something close to magnificent. Satisfaction in genuine effort. It does not matter if you make seven loaves a week, have perfected croissants and puff pastry, if you have made a dozen different yeasted recipes and seem to be lucky or just bought your first package of yeast and are willing to get your hands dusty with flour. What matters most are your hands trying and working together in the process.

Easy Sesame Hamburger Buns

Adapted from King Arthur Flour

Makes 8 buns, depending on size

For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

3/4 to 1 cup lukewarm water

1 tablespoon instant yeast

2 tablespoons butter, room temperature

1 large egg

3 1/2 cups Unbleached All-Purpose Flour

1/4 cup sugar

1 1/4 teaspoons salt

1 egg white

sesame seeds

Directions

Mix warm water and yeast in a large mixing bowl. In a stand mixer with the dough hook attachment, slowly incorporate the remaining dough ingredients. Continue mixing dough until the dough is soft and smooth.

Cover the dough, and let it rise in a warm spot for 1 to 2 hours, or until it's nearly doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. At this point I get out the kitchen scale and make sure each of the dough balls are the same size. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy. Thirty minutes into the final rise preheat the oven to 375°F.

Brush the buns with egg white and sprinkle with sesame seeds.

Bake the buns in the preheated oven for 15 to 18 minutes, until golden. Remove them from the oven.

Cool the buns on a rack.

Slice....

Load....

Share!

Shared with YeastSpotting!

Slow like Snail

2011-06-28T09:43:00.000-07:00

Slow. Snail slow. Snail mail slow.

Sometimes waiting is the hardest part. Waiting in traffic, waiting for the coffee to percolate, waiting for vacation, waiting for a life changing email, waiting for the next big adventure. Things move slow and are often beyond the reach of control. Control is comforting. I am by no stretch of the imagination a control freak but I do have a hard time being patient.

There is just so many great things in the works right now in our lives. I can hardly contain myself with excitement. Our hopper is full and we are about to crack it wide open. Our future is increadibley promising and as much as I would like to move on I need to realize and embrace the fact that I am here in the desert now with free time that I need to utilize to the fullest. I need to make myself a better person today to ensure that tomorrow is just as great. I need to get our present ducks in a row to make life simplier in the coming months.

In life there is always room for improvement, forward movement with every experience, growth with every mistake. Life is not perfect, there is a wrinkle in every plan, there is a hole in every dam, there is a crack in well used armor. I like to think of this as the human element, life. At the end of the day, when the head hits the pillow and soft bed holds my weight, the weight that I have carried with me the entire day all I want to know is that I tried hard at what ever I engaged in with the few precious hours I was gifted that day.

Life doesn't always go as planned. If you take a successful business as an example, they are successful for two reasons. These two reasons can be applied to the business of living, the day to day activities that fill our hour. Success thrives with a plan. A goal is a healthy means to create more ambition that often gets sucked by the mundane tasks that fill our time. Have a plan. Have a plan that is open and encourages change. Stick with me, a plan is wonderful and incredibly useful but plan for that plan to change. Nothing goes as planned. There is growth and learning, accidents and failures, the human element. Accept change and adapt your plan accordingly. Be open to change. With these two ideas working together, leading a meaningful life is just that much easier.

Personally I need a plan or else I get too excited about one particular thing that I often miss the forest for the tree. I need a plan to create focus in my life that seems to be lacking cohesiveness and direction. I am a work in progress, my plan is a work in progress and I am accepting the changes that are occurring.

Chocolate Peanut Butter Brownies - The Mother Truckers

2011-06-27T08:57:00.000-07:00

Peanut butter meets brownies topped with chocolate - Meet the mother trucker brownies.

Weekends that go by too fast - Mother Trucker! Why do they have to end?

Real jobs - Mother Trucker! What time suck.

Two too many cocktails - Mother Trucker, bad idea.

Finding a few more gray hairs - Mother Trucker! Is this really happening?

I know it is swim suit season and all but sometimes life is just a mother trucker and calls for brownies that pack a punch.

Brownies that keep their junk in their trunk.

There are job interviews, cats that scratch perfectly nice furniture, dirty dishes, folding laundry, an obscenely fat cat that likes to lay on your chest and stare at your mouth and lick ears, bills, decisions, uncertainty, cats.

Then there are mother trucker brownies and life just seems to make sense.

Brownies that have all of life's little naughtiness including chocolate, more chocolate, peanut butter, sugar, more butter, more chocolate.

Pretzels on brownies, mother trucking brilliant!

Chocolate Peanut Butter Brownies (The Mother Truckers)

Adapted from Deb at Smitten Kitchen via Butterwood Desserts, West Falls, New York via Gourmet, October 2007

Makes about 32 brownies, depending on how small you cut them.

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1/2 cup creamy peanut butter
1/2 cup creamy almond butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups dark chocolate chips
1teaspoon salt

For ganache
1 1/2 cups d chocolate chips dark
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies:

Preheat oven to 350 degrees F with rack in middle.

In a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light, white and fluffy, add peanut butter and beat until incorporated.

Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips then spread batter in baking pan, smoothing out the thick batter.

Bake until brownies are deep golden and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache:

Bring cream to a boil in a small saucepan, then remove from heat. Pour chocolate chips into cream and let mixture stand for one minute.

Whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days or can be stored tightly wrapped in the freezer.

Gluten-Free Irish Soda Bread for Bread Baking Babes

2011-06-21T08:05:00.000-07:00

Summer is here.

Let me repeat: SUMMER IS HERE!

This being the longest day of the year, I wish you a wonderful solstice and a beautiful summer filled with Popsicles, large bodies of water, potlucks and most importantly happiness.

Gather the troops, your trusty friends, make a summer of fun. Reach out making new friends, become closer with the ones that you have and cherish. Spend the summer cracking jokes, laughing as hard and as often as you can, going for walks, getting on bikes and rolling to the nearest ice cream shop.

Eat ice cream and laugh all summer.

Summer is a time spend outside, grass between your toes, sun on your face, a breeze in your hair, friends never a far reach. Fire up the grill, keeping it simple, don't fuss over food or fuss over the food but please don't stress over the food.

This simple soda bread is the perfect loaf to tuck into a picnic basket and toted to the park. In the picnic basket toss in a bottle of crisp white wine, a wedge of salami, wheel of your favorite soft cheese or cool butter mixed with fresh herbs and make an afternoon seem like paradise. Spread a soft blanket at the base of a tree, spread a few napkins across your legs and arrange the contents of the picnic basket within an arms reach. Pour a little wine into a tumbler. Lay on your back and take a few deep breaths and remember that everything is okay. Close your eyes and relax. Get lost in conversation and taken away by the simple act of spreading butter on bread.

This bread really is not that crumbly and actually has great texture that holds together with a light crumb. I honestly got hungry and sliced into the loaf before it cooled. My bad. It smelled too good. This happens.

Gluten-Free Soda Bread with Herbs

Recipe via Lucullian Delights from The Ballymaloe Bread Book by Tim Allen

I use Bob Red Mill's all purpose gluten-free baking flour for gluten-free baking, it has not yet let me down. In a loaf like this that does not require yeast, I weigh gram for gram the GF flour replacing the traditional all purpose white flour. With the GF flour, the amount of liquid varies, I used too much milk and had a very runny loaf and had to bake it in a skillet. It sill tasted great but next time add only half the requested milk and add more from there. Do not over mix, you will be very disappointed.

1 loaf

450 g/1lb Gluten-Free AP Flour (or plain white four)
1 level teaspoon salt
1 level teaspoon bread soda, finely sieved
1 dessert spoon each of rosemary, sage and chives, all freshly chopped
400 ml/ 14 fl oz buttermilk

Heat up the oven to 230 degrees C/450 degrees F

Sieve the flour, salt and bread soda into a large, wide mixing bowl. Add the freshly chopped herbs to the dry ingredients.

Make a well in the center. Pour most of the milk into the flour. Using one hand with the fingers open and stiff, mix in a full circle drawing in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

The trick with all soda breads is not to over-mix the dough. Mix the dough as quickly and as gently as possible, keeping it really light and airy. When the dough comes together, turn it out onto a well-floured work surface. Wash and dry your hands.

Gently roll the ball of dough around with floury hands for a few seconds, just enough to tidy up. Then pat it gently into a round, about 5 cm/2 in high.

Place the dough on a lightly floured baking sheet. With a sharp knife cut a deep cross in the middle of it, letting the cuts go over the sides of the bread. Then prick the four triangles with your knife: according to Irish folklore this will let the fairies out!

Put this into your preheated oven for 10 minutes, then turn the heat down to 200 degrees C/400 degrees F for a further 25 minutes, or until cooked. When the bread is cooked it will sound hollow when tapped.

Cookies for Father's Day

2011-06-17T11:09:00.000-07:00

These feet are headed west.

Those toes are going home.

Grads and Dads.

Friends.

Beer gardens. Live music.

Mountain bikes.

Coffee.

My Dad is picking as much rhubarb that can fit my car.

I love my Dad and his green thumb.

I kind of look like my Dad.

Happy Father's Day to you Dad.

I could not be prouder to call you my Dad.

Go make some cookies for your Dad.

I have never met a Dad that will pass up cookies, if they do I think mine will eat their share and then some.

Chocolate Chip

Snickerdoodle

Toasted Coconut Whole Wheat Chocolate Chip

Cheese Grits with Asparagus and Spring Onions

2011-06-15T12:50:00.000-07:00

I have been thinking about Texas a lot lately. Father's Day is closing in on the horizon and I would love to spend it deep in the heart of Texas with the world's greatest father in law.

I want to go see family, eat fried okra, go fishing, explore Austin again, devour tomatoes, pretend that I will meet Guy Clark at the local bar.

Totally normal things for a girl to be dreaming about.

I want to drink a cold Shiner Bock while sitting on a porch swing with scruffy country dogs curled up at my feet panting, exhausted from the heat.

People wave to each other on dusty country roads in the south. They really do wave while driving. It is like a breath of fresh air. Friendly strangers, God bless them.

There are cowboy hats, bouffants, fire flies and big open skies that I can't find in Washington.

I want to eat Tex Mex until my eyes go crossed.

I want J to wake me up in the late hours of the night to watch a lightening storm from the bedroom window.

Until our lives settle down a bit we have to make our own Texas here in Washington. Cheesy grits will have to hold me over until we can take our time visiting the south.

I can eat my weight in cheesy grits, I know I will be just fine when the buttery fried egg hits the mound of grits. Comfort food. John Prine and Guy Clark are always on the play list, a bit of Texas to hold me over.

Cheese Grits with Asparagus and Spring Onions

serves four, or 3 servings for me and 1 for J.

4 cups water

1 cup stone ground grits (also known as polenta)

salt and pepper

3 Tablespoons unsalted butter

1 cup sharp cheddar cheese, shredded

1/2 pound asparagus spears, cut into 1/2 inch pieces

1/2 cup thinly sliced spring onion

1 large garlic clove, minced

Fresh juice from 1 lemon

Optional (not really):

4 fried eggs
Slices of tomato

Butter four bowls and set aside.

Bring water to a boil. Add grits to the boiling water while whisking to prevent clumps. Add a bit of salt and pepper. Lower heat, bring to simmer and cover until water is absorbed. Follow the directions on your box of grits or polenta. Cooking times vary. Once thick, remove from heat and stir in butter and shredded cheese. Divide the grits among four buttered bowls and set aside.

In a (cast iron) skillet over medium heat brown onions and garlic with a pat of butter. Add the chopped asparagus and another pat of butter to the onions and cook until the asparagus turns a bright green, this should take only a few minutes and the asparagus should still have a crunch. Remove the pan from the heat.

The grits in the bowls should now be set, turn each bowl so the grits slide onto a plate, creating a "dome of grits". Top each serving of grits with a pile of asparagus and onions. Squeeze a lemon over top of each one.

Fry a couple eggs if you desire and place a fried egg on top. Enjoy a few slices tomato tucked between bites.

Serve immediately.

Flourless Peanut Butter Cookies

2011-06-13T13:01:00.000-07:00

There are a few staples in our house, simple staples, trusted. Peanut butter is at the top of the list. Fresh fruit and coffee make the cut.

While living in a van for a large chunk of our post college years we became very efficient at living on little as we could, rarely anything perishable. What were our staples while sustaining on primarly dry goods? Peanut butter, bananas, coffee. Dessert? Peanut butter. Peanut butter on a spoon or smeared on Frosted Mini Wheats.

Most of this trip was spent in Mexico where meals were taco trucks, street vendors and avacados smashed over tortilla chips.We ate incredibly well without a fridge and a makeshift stove/grill.

We were climbing everyday and biking in between, it was the life, we did exactly what we wanted to do. We were active and ate anything including several jars of peanut butter a week.

It has been a couple years since climbing was a daily activity, we sold the van, real jobs have replaced endless free time. Times change, we were ready to settle down. We still have peanut butter for dessert, ride bikes, climb.

J and I have are very fortunate in many ways but I know that we are going to grow old, happy and healthy together. We know what we like to do, we both find incredible confidence, satisfaction and general well being in health and general fitness. We both strive to be better and being active is the cornerstone to our well being.

Being active means that healthy food must take precedence in our lives. I am not about to give up some of my favorite things, I enjoy everything in moderation. When a cookie can be simple, satisfying my hunger for sweet treats without making me feel sluggish, I am eager to warm up the oven and crank out a batch to nibble on all week.

Flourless Peanut Butter Cookies

Adapted from Joy the Baker

makes about two dozen cookies

1 cup all-natural chunky or smooth peanut butter

1 cup raw sugar

1/3 cup roughly chopped peanuts

2 eggs

1 teaspoon baking soda

Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter, chopped peanuts and sugars until well combined, about 2 minutes. Add eggs and baking soda and mix for another 2 minutes. Roll into walnut sized balls (1 tablespoon of dough) and flatten with your palm. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool completely.

Roasted Rhubarb and Strawberries

2011-06-09T08:29:00.000-07:00

For ages I had this far fetched notion that incredible experiences, complex flavors, breathtaking moments were the products of grand plans, enormous effort and exotic locations.

I am slowly realizing that the most incredible and intimate experiences are effortless and occur when I least expect them and from the simplest of things.

The sweet glance of a lover letting you know everything is okay. Casual conversations with the friendly stranger. The feeling of absolute satisfaction from genuine pursuit of happiness.

A simple meal with good people. A daily walk with our dog. The hour before sunset when the air is filled with golden light. A note signed with a heart.

As summer approaches life becomes simple. My needs are rather basic when the sun shines, air warms, flowers bloom, birds chirp. I want to be outside, I want to be surrounded by people that make me happy, I want to feel as healthy as possible, I want to eat the freshest food possible prepared in simple ways. I want a summertime that is simple filled with meaningful and easy experiences.

Fancy dinners, big adventures and other such grand pleasures are fun to plan and look forward to but what makes a life rich is the daily routine of making good decisions, being healthy and making yourself as happy as possible.

As complex as I try to make my life at times, the key to a successful and meaningful life hinges on good decisions. Simple decisions that shape each day.

The more I shop at the local farmer's market (we have four each week) and find the best sources for local and organic produce, our meals radiate with simple fruits, vegetables and good quality meats. Sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. This is one last hurrah to the first sweet bounty of the season. I am regretfully used to overly sweetened rhubarb dishes that tend to mask the bite that rhubarb offers. This, thankfully is not one of those sugar laden dishes. The rhubarb is delightfully roasted, holding is shape and is complimented with a simple syrup that is created with juicy strawberries, balsamic vinegar, sweet vermouth, pure maple syrup and a pinch of salt. Simplicity at it its finest.

Roasted Rhubarb and Strawberries

Inspired by Heidi Swanson's, Super Natural Everyday
Makes about 5 cups

2 cups strawberries, halved
3 cups rhubarb, chopped into 1/2 inch pieces
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1 teaspoon sea salt

Preheat oven to 350 degrees with a rack positioned in the middle of the oven.

Line a rimmed baking sheet or large cooking dish with parchment paper, this is a juicy dish and you don't want the delicious juices running all over your oven.

In a large bowl mix the strawberries and rhubarb. In a small bowl whisk together the maple syrup, sweet vermouth, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, gently tossing until coated.

Spread the fruit out on the baking dish in a single layer, drizzling the juices over the fruit and slide into the oven.

Roast the fruit for about 40 minutes, the juices should be thick and the rhubarb tender to touch.

Transfer to a bowl once out of the oven and still warm.

Use immediately or store in the fridge for up to one week

Serve spooned onto ice cream or a slice of this bread, a biscuit or french toast.

Rosemary-Lemon Knot Rolls

2011-06-06T13:02:00.000-07:00

Sometimes life feels like layers of complications, choices, questions, big life altering decisions.

Sometimes life does not follow the golden rule of moderation.

Sometimes life does not play fair.

Adult problems.

Traffic and cavities and getting laid off and never finding a job and houses and bills and friends and family drama.

Pile it on. More. More. More.

Complicated.

It happens.

It happens to the best of us. EVERYONE.

Adult size decisions are rewarded with adult size rewards.

Our reward is out there, just waiting for the perfect timing.

Patience.

Uncertain times tests my will power, I give in. Guilt is so 1990's. I give in to fresh warm bread straight from the oven. Just try worrying while eating fresh bread, impossible.

This bread is aromatic, twisted, simple. Knotting the bread distracts you from far more complicated things such as gainful employment and other big adult size problems. Worrying is for the birds (employment, not my bread!). Birds don't worry, they fight back.

Rosemary-Lemon Knot Rolls

recipe adapted from Donna Hay's and ELRA

makes 8

2 teaspoons dried yeast

1 cup (250ml) warm water

2½ cups (375g) bread flour

1 teaspoon sea salt

1 tablespoon olive oil

a few sprigs of finely chopped rosemary

Zest from half lemon, or more

For sprinkling and brushing

1/2 tsp finely chopped rosemary

1/2 tsp coarse sea salt

1 tsp olive oil

Place dried yeast, flour, rosemary, lemon zest and sea salt in a mixer bowl. Using a spoon mix this ingredients together, then add water, and olive oil. Knead using a dough hook attachment on low speed for 5 to 10 minutes until the dough is elastic. Turn off the machine. Gather the dough into a ball, place it in a lightly grease container, cover, let rest for an hour.

Take the dough out from container, fold onto itself once. Divide into 8 equal portions, roll into ball, place it on a baking sheet. Repeat with the rest of the dough in the same manner. Cover the rolls with clean kitchen towel, let rest for an hour. If you want to shape it into knot rolls instead of round rolls, check out this video on how to.

Preheat oven to 400 F.

Mix finely chopped rosemary, and coarse sea salt in a small bowl. Set aside.

Just prior to load the rolls into oven, brush each with olive oil, then sprinkle some rosemary mixture.

Bake 15 to 20 minutes until golden.

For Yeastspotting and Meatless Mondays

The Petal Pusher

2011-06-02T20:04:00.000-07:00

The best job I ever had was working in a floral shop.

Everything about that floral job was rather delightful from the wonderful women that I worked with, the vast experience I gained through hands on learning, I exercised my creative side every day, the interaction with customers that often became lasting friendships. I was surrounded by color, fragrance and beauty daily. This was a great job. I met J at that floral shop.

I have long since left that cute little corner where we made countless bouquets, I now proudly wear a ring from the sweet Texan with the red beard that I met there on a January day eons ago.

As I scour the country for job opportunities, I wonder if I will ever find such a perfect fit as the floral shop provided working my way through college. I can only imagine that some day I will find a career that pays the bills and makes me feel good about what I do. I know my time is coming, my work here is blossoming and there has to be something great right around the corner. There has to be something good waiting for me.

There has to be a bakery that needs a blond curly haired woman to run the show.

As I made this cocktail with the rose syrup, I was reminded of this floral shop gig and days I spent standing in rose petals. Literally there were flowers, roses, petals everywhere, my hair, the floor, every counter top. This cocktail is a great light punchy way to welcome the summer months and usher in roses that are just starting to bloom from their tight buds. Rose syrup and grapefruit are partners in crime.

Does your career keep you satisfied? Do you long to do something totally different? Do you have a dream job? Do you think that work can be fun and rewarding? Is your job technical in nature or is it creative?

The Petal Pusher

Source - Lauren of ChatN’ Chow via Kitchen Play
Yields two petite cocktails

1 Egg White from a Safest Choice Pasteurized Shell Egg (Safest Choice Eggs)
1 oz. Pink or Ruby Red Grapefruit Juice (fresh squeezed from the market tastes great)
2 oz. Dry Gin (stick with a basic like Bombay)
1/4 oz. rose syrup
Ice
Sugar for rimming the glass (this can be your choice)

Pour liquids in a cocktail shaker and shake without ice for 20-30 seconds or shakes (this helps the egg whites bind).

Add a handful of ice then shake hard for another 20-30 seconds - this really gets the foam going!

Strain into a rimmed cocktail glass and spoon remaining froth on top of drink.

Enjoy!

Toasted Coconut Whole Wheat Chocolate Chip Cookies

2011-06-01T09:58:00.000-07:00

I drove for about 10 hours yesterday. Crazy. I slept in this morning, I woke up to these damn cookies on the counter. Thank.good.ness. I am a little hungover from the road. Cookies helped.

Cookies always help.

I drove a bazillion miles, crossed the Cascades, plowed through thunderstorms all to have lunch.

Gas is four dollars a gallon. It was an expensive trip.

It was a totally worthwhile trip.

I saw one of my best friends, ate molten hot tofu soup, bought a spice organizer, talked about climbing and biking with one of my favorite gal play pals then talked our way out of a parking ticket and filled my car up with smelly Asian food. If I would have gotten pulled over (for the speeding that did not occur) the trooper would of let me go for fear of the smell emanating from my car - kimchi, fresh herbs, seaweed make a car smell really awful.

That is what you do. You keep good friends. You do what it takes.

The next day you recover with toasted coconut - whole wheat - dark chocolate chip cookies for breakfast.

It is so easy to let friends slip through your fingers with busy schedules, distance, time. Hold on to good friends, they are happiness, they are what makes us better people. Friends make you smile. Hold on to good friends. Be a great friend.

Thank you for being my friends.

I am blessed to be surrounded by wonderful people.

Toasted Coconut Whole Wheat Chocolate Chip Cookies

Adapted from Good to the Grain, by Kim Boyce
Yield: about 20 cookies

I like my cookies a bit thick rather than thin. I made half a batch straight from the mixer to the oven and they were nice and crisp, the second go around sat in the fridge for about a day and were baked cold producing a thicker cookie. I enjoyed the latter with a chewy interior and crisp edges.

3 cups whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) cold unsalted butter, cut into 1/2 inch pieces
2 cups sugar
1 tbsp. molasses
2 large eggs
1 tsp. vanilla extract
1 cup toasted coconut
8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces, or bittersweet chips

Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. On one baking sheet, spread out shredded coconut. Toast coconut for about 6 minutes, until browned and fragrant. Remove from the oven, place in a small bowl and let cool.

Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.

Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and molasses. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate and coconut, mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

Scoop mounds of dough about 3 tablespoons in size onto the baking sheets, leaving about 3 inches between each cookie.

Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. Transfer the cookies, still on parchment, to a rack to cool. Repeat with remaining dough.

Memorial Day Flowers

2011-05-30T11:13:00.000-07:00

Today, I was going to tell you about kale chips. You are going to want to eat kale chips all week after a long weekend of BBQ, beer, chips and lounging.

Today, I was going to tell you about dark chocolate chip cookies that are made with 100% whole wheat flour. They are amazing. Period.

Today, I wanted to tell you about the easiest pasta sauce I have ever made. It might be the best pasta sauce I have ever made.

This is going to have to wait for the coming week, see today is Memorial Day.

Today, let us remember and honor those who have so bravely served this country and those who have fought for our freedom.

Here are some pictures from a recent gallivant to Dayton, Washington. I went in search of new trails and found snow, hail and wind.

I was rewarded with beautiful flowers at the Patit Creek Restaurant.

Have a wonderful day and we will chat later this week!

Bread Baking Babes May Stromboli

2011-05-26T09:55:00.000-07:00

It is that time of the month again, Bread Baking Babes takes on stromboli for the month of May.

A rather simple bread that can be easily adapted to what ever puts wind up your skirt.

A perfect picnic food, easily transportable, tote it to your favorite outdoor secret summer spot, slice and you have a sandwich.

You totally want to know what I put in mine, what puts wind up my skirt?

Lots of cheese and fresh herbs, light on the meat. Fresh cracked pepper of course.

Follow directions and poke holes in the rolled dough prior to baking, this will make a nice tight roll, one that looks a lot better than mine.

Learn from mistakes. I will read directions. I will read directions. I will read directions.

Next time.

You really don't want it to look like this.

Make sure you have plenty of people to feed when you make this, it is a foot long sandwich monster.

Adapt. Use the huge gaping hole in the bread to fry an egg in.

Stomboli cradled eggs. Can you imagine?

Problem solved!

Stromboli

Source - adapted from Ultimate Bread by Eric Treuille & Ursula Ferrigno

Ingredients:
2 tsp. dry yeast (1 packet dry yeast...I used fast acting) (7 grams)
1 ¼ c. water (268 grams)
3 ½ c. unbleached flour (470 grams)
1 ½ tsp. salt (11 grams)
3 Tbs. olive oil (38 grams)

For the filling and topping:
8 oz. smoked swiss cheese (226 grams)
3 cloves garlic, minced 8 oz. Prosciutto, sliced thin (226 grams)
4 oz. pepperoni, sliced thin (113 grams)
Handful of fresh basil leaves
~1 tsp. coarse salt
3 sprigs rosemary, stems removed
~1 tsp. freshly ground black pepper

Sprinkle yeast into 1 c. of the water, in small bowl. Leave for 5 minutes to then stir to dissolve.

Mix the flour and salt in a large bowl. Make a well in center and pour in dissolved yeast and the oil. Mix in flour from sides of well. Stir in reserved water, as needed, to form a soft, sticky dough.
Turn dough out onto a lightly floured surface. Knead until smooth, silky, and elastic...~10 mins. Pour dough in a clean, oiled bowl and cover with clean kitchen towel. Let rise until doubled in size, 1 1/2-2 hours.

Punch down and chafe* for 5 minutes. Let rest 10 minutes.

Shape into a 14" x 8" rectangle. Cover w/ clean towel and let rest another 10 minutes.

Spread your cheeses, meats, garlic and basil evenly over dough. (You can use your own combination of meats and cheeses, or roasted veggies and garlic or whatever you like for filling.) Roll up the dough like a swiss roll, starting at one of the shorter sides, but without rolling too tightly.

Place on oiled baking sheet. Use a skewer or a carving fork to pierce several holes through the dough to the baking sheet. Sprinkle with 1 Tbs. of olive oil, salt, rosemary and pepper.

Bake in preheated (400 degrees F) oven for 1 hour, until golden. Drizzle remaining olive oil over top. Slice and serve!!

Silky Lemon Olive Oil Cake

2011-05-25T14:02:00.000-07:00

Hello my friends! I am full of great information today - you are lucky.

Like this bit of worldy knowledge:

If you really want to do something sweet, bake a cake for someone.

Make it a super simple cake, like this one, requiring little time, everyday ingredients and relies on fresh fruit for flavor. It is summer and you have things to do other than keep warm in the kitchen like you have been doing all winter. People to save, galaxies to discover, weeds to pull.

Next time you smell the sweet aroma of a BBQ, you know what to do. I am providing you with the tools to make your summer very successful. Bake a cake and go make new friends. Life is going to be easy! You are also going to want to tuck a bottle of this wonderful Washington wine under your other arm. Bernard Griffin Rose of Sangiovese wins awards and will please everyone.

Rose and lemon cake..... it will work, promise.

You know it is summer, there are plenty of parties where you want to show up with something sweet, not from the deli counter. Considered yourself prepared and stop all the fussing.

Everyone loves gifts and presents that are edible, you just win every time. Make a cake with bright fresh fruit that pops with color and brighten every one's day.

When J had a birthday on Monday I knew that he would not be into something overly sweet and totally turned off by elaborate, honestly he didn't even want cake. I wanted cake. I wanted a silky smooth bright cake. I knew he would love this simple loaf that packs the flavorful in full force with out gagging on sugar. If fruit was in season I would have spiked it with some berries. Don't fuss that there is no berries in season or that the last of the frozen blueberries went into last week's smoothie, the lemon cake can pull it's own weight.

You are going to be okay, you have a perfect summer time cake.

Silky Lemon Olive Oil Cake

Inspired by Smitten Kitchen and adapted loosely from Ina Garten,

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sour cream
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.

In another bowl, whisk together the sour cream, 1 cup sugar, the eggs, lemon zest, vanilla and olive oil.

Slowly whisk the dry ingredients into the wet ingredients.

Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

Cool.

This cake is wonderful the first day when there is a paper thin shell of sugar coating over the top of the cake.

Meatless Monday Recipes

2011-05-23T10:06:00.000-07:00

It is Monday - Meatless Monday.

What better time than the beginning of Spring to dive into a day filled with fresh vegetables, whole grains, beans, nuts..... you get my drift. Eating plant based for one day is super easy.

Don't believe me yet...... just look at what I have to offer:

Ribboned Aspagus Salad

Living in the fertile heartland of Washington State, early Spring is a robust time to capture the first harvest of a long and fruitful growing season of the Pacific Northwest. The first substantial crop that appears are tender spears of fresh asparagus. Raw crisp asparagus is a gem this time of year, providing a wholesome crisp flavorful awakening from Winter's long battle. A bright combination of lemon, rice vinegar and oil dresses raw ribboned asparagus in a way that celebrates the coming bounty that awaits the patent.

Carmalized Onion Hummus spread over hearty oatmeal crackers

We all need to snack, make it healthy and packed full of protein and fiber to keep you happy and full of energy to conquer the world.

Stove Top baked Beans

White beans are so creamy and rich you will never notice that there is not pork in the dish. My Texan agrees and that there is proof if you still had doubts that beans and bacon must be side by side.

French Onion Soup

An dish that has complex flavors with ingredients that you most likely have on hand.

Sweet Roasted Garlic Soup

One last appearance of the root vegetables while we patently wait for the bounty of Summer to roll on in.

My Texan's Birthday

2011-05-23T08:30:00.000-07:00

My Texan has a birthday today.

Happy Birthday Red Beard.

My Texan obviously has a red beard and the biggest biceps possible. It might be all the spinach he eats. Spinach will not make you grow a red beard but may increase the size of your muscles.

He is kind of my hero. He makes sure I don't run off to the funny farm to run barefoot in the ferns.

He takes really good care of me.

Protects me from evil does with machetes...

Moves mountains.... No big deal really.

Mushy. Mushy.

I love him with every fiber of my body. We kind of have something going on, it is for real.

Like we have lived through like a bazillion cluster fucks.

I am the jelly - he is the peanut butter. We are like that, different but better together.

Today is his birthday. He is going to ride his bike, probably climb if he could.

Not a day goes by when I'm not thankful for my red bearded Texan. He's taught me how to stay calm when I feel upset and how to just. let. go. of things.

He also taught me how to ride a bike like a pro, rock climb like a ninja and is trying really hard to get me to throw a Frisbee in his general direction.

J says:

Be a better person.
Keep trying.
Make good friends.

Work harder.

Stay out of your head.
Just go play outside already.

Happy birthday to the man of my life, dreams and my future.

We are totally going to go run away to mountains together.

I love his $5 leather gloves.

Swing set skills...

Happy Birthday love!

THE BEAUTY OF LIFE

Some new creativity

put a cork on it

Friday

Manduka Yoga Mats & My 40 Days

Mud Butt

Here now

Joyful

Grapefruit Bourbon Punch & all things festive

Cake Wreck Chocolate Cake

Pumpkin Waffles - Gluten Free

Time to Choose

Sables

Murmuration

Waffles

Herb Tomato Gorgonzola Buttermilk Biscuits

Las Vegas

Lemon Cream Cheese Cookies

Not so Peachy

Carrot Cake Sandwich Cookies with Cream Cheese Frosting

Salt 'N Pepper Soft Pretzels

The art of caramel and world peace cookies

I am baker

Birthday Land

Neck Deep

Jet Set - Las Vegas Style

Oregon Butte - A Washington Hike

Really Franklin Barbecue? This is Austin, TX!

Vienna Bread & Kaiser Rolls

Vienna Bread & Kaiser Rolls

Grandpa and Guns

Getting the Line Wet in Texas

Facing the Truth

Free Yourself

Granola Cookies

Phish 2011

Remember the time...

Basil Mojito

I Love Lucy

Vegetables - Summer Salads

2011 Group Health Seattle to Portland Bicycle Classic

A Country Girls' Metropolitan

Dear Dog

Grandma's Apple Pie

Easy Sesame Hamburger Buns

Easy Sesame Hamburger Buns

Adapted from King Arthur Flour

Makes 8 buns, depending on size

For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

3/4 to 1 cup lukewarm water

1 tablespoon instant yeast

2 tablespoons butter, room temperature

1 large egg

3 1/2 cups Unbleached All-Purpose Flour

1/4 cup sugar

1 1/4 teaspoons salt

1 egg white

sesame seeds

Buns

Topping

Directions

Slow like Snail

Chocolate Peanut Butter Brownies - The Mother Truckers

Gluten-Free Irish Soda Bread for Bread Baking Babes

Cookies for Father's Day

Cheese Grits with Asparagus and Spring Onions

Flourless Peanut Butter Cookies

Roasted Rhubarb and Strawberries

Rosemary-Lemon Knot Rolls

The Petal Pusher

Toasted Coconut Whole Wheat Chocolate Chip Cookies

Memorial Day Flowers

Bread Baking Babes May Stromboli

Silky Lemon Olive Oil Cake

Meatless Monday Recipes

My Texan's Birthday