Greenery From the Garden

Over the weekend, I discovered a not-so-small gardenia bush in the far corner of our yard. We’ve been here for nearly a year, and I had idea it was there! I now think that these sweet-smelling blooms are worth braving the spider webs and poisonous snakes for.

Note: Our backyard borders a brackish swamp that is teeming with “wildlife” at all times of the year.

I mentioned that my mint plant is sprawling, so I trimmed some to use as a little greenery for the gardenias. Plus, I think that mint leaves are just so, so pretty.

And a few wild roses, also from the yard, made it into the mix.

*inspiration.

Hope you're having a sweet day!

Apple Chips

Ah. It’s Friday. Now that the days are longer and the weather is warmer, I’m looking forward to the weekends just a tad bit more, if that’s even possible. We’ve been riding our bikes to the beach a lot, mostly in the evenings, and letting Levi dig in the sand, imitate all of the bird sounds, and kick around in the waves. If I’m being honest, though, I’ll say that Levi’s “digging” is actually more like throwing and rolling and bulldozing, and the three of us usually come home caked in sand. Beach outings are certainly not what they used to be, but we love it. And if I’ve learned anything from being a mama, it’s that, most always, life is best lived in the moment. Sand in your face and all.

So the apple chips. I decided to give them a go yesterday, because turning produce into “chips” is all the rage. Is it not? Actually, I was just tired of some of the same old snacks, and we had a refrigerator drawer full of (boring)apples. I was inspired by this recipe but in the end, decided to wing it.

You’ll need:

+ 4 smallish apples (or 2-3 larger ones)

+ cinnamon (or cinnamon + sugar)

To prepare:

Core the apples and cut about an inch from the top and bottom of each one. Then, thinly slice each apple, keeping a similar thickness for each slice. A mandolin slicer would be perfect for this, but I used a sharp knife.

To bake:

Heat the oven to 250 degrees and line two baking sheets with parchment paper. Place the apple slices on the baking sheets and sprinkle with cinnamon. Bake the apples for 2 to 3 hours, depending on the thickness of the slices, turning a couple of times. You’ll know they are done baking when they have shriveled a good bit and have crispy edges. Watch out for the undercooked apple chip, because it is rubbery and chewy. Also, keep in mind that the chips do crisp up a little more once they have cooled. So, basically, you really have to watch these things around the 2-hour mark, do a taste-test or two, and err on the side of over-crisped.

Sadly, this recipe only makes enough chips for about two people to snack on (ours are long gone!), but they are so easy to make that baking an extra, or larger, batch would be no big thing.

Happy Weekend-ing!

Hi.

Two months since my last post. Two. Months. What can I say? Life has been happening, and final papers, and a new business, and swim lessons, and beach time, too.

I finished my semester, two A’s. Yay! It was hard. And very painful, but I learned a lot and made it through, with lots of help from my family.

Easter was a sweet day, and Levi totally got the whole egg hunt thing. Was precious, natch.

Currently, summer is in full swing at our house. We’ve been spending lots of mornings and evenings at the beach, and my little jardin de herbs came back from the dead with little-to-no help from yours truly. The mint has nearly taken over the planter. Levi loves to pick a few (mint) leaves to munch on whenever we are outside. And I even added a jalapeno plant. However, I have made salsa exactly once since acquiring said plant, which means that I’ve given oodles of peppers away.

Mother’s Day. Happy belated, mamas! See last year’s here. Levi was so teensy then!

Here’s some more Levi. He has been learning new words by the minute, it seems. Some of his latest are “bubbles” (“bubboos”), “rain” (“wainnn”), and “water” (“wa-wa”). After I took these photos, he ran to my camera to see himself. Is so fun to see things “clicking” for him.

And that new business? I teamed up with a brilliant graphic designer to form Web Studio Blue. We do just about everything Website-wise and then some, including copywriting/editing by moi. Spread the word, for me, will you?

I hope to be back to a regular posting routine soon, because I really, really miss this place. I am just doing one independent study this summer, so I hope to have a little more free time until August. Ha. Hahaha.

See you.

In St. Augustine

I was on Spring Break last week, and all that really means is that I didn’t have to spend Thursday night and Friday in class. But was nice not to have to really be anywhere. Plus, Chris took Friday off and we spent the morning in St. Augustine.

I’d been wanting to take Levi and let him run around the old fort, and the weather has been so sunshine-y and warm during the last couple of weeks. We ate lunch at The Tasting Room To Go, a place Chris and I have been meaning to check out. (The Tasting Room is one of our date-night favs.) The deli was delicious and has a pretty patio with plenty of room for strollers and such. Levi had a piece of brussel sprout quiche (ah-mazing) and Chris and I split a quinoa tabbouleh wrap and an anchovy and bruschetta flatbread. I love anchovies, but haven’t eaten them in years, and just couldn’t resist this time.

 

Tip-toes!

See you.

New Favorite Smoothie

Yep, a smoothie recipe again. It’s hot out already, so it’s totally justifiable, says me. I’ve grown tired of the whole
smoothie-for-breakfast thing, but have been enjoying this one as a little treat while working on school assignments during Levi’s nap. Really satisfying with a punch of protein.

Mango-Banana Smoothie (serves 1-2)

1/2 of one mango, sliced into chunks

1/2 of one banana

1 c water

1/4 c rolled oats

1/2 c plain Greek yogurt

1 T honey

1 scoop vanilla protein powder, optional

lots and lots of ice (I like my smoothies really cold)

Place ingredients in the blender carafe, adding the water first and the ice last. Blend. Enjoy!

I’m excited to make this smoothie as mini-popsicles this summer for Levi. Kids are fantastic excuses to do fun things like that.

And on a side note, I ordered a set of these glass jars (pictured above) and have been using them for all sorts of things in the kitchen, but mostly they are the perfect size for leftovers/snacks you would otherwise put in a plastic sandwich bag. Just FYI.

Back soon.

Mixed Berry and Banana Pancakes

Hi, hi. It’s been a while, no? Have just been busy with school, and life, and various things. But I am still very much into my little space here, really I am.

Because the weekdays have been extra busy during the last few months, we’ve been trying to keep our weekends more low-key, just for balance’s sake. Lately, I’ve been using that lazy time to make big, filling breakfasts, which has worked out pretty well, because no matter the day, dinnertime can get pretty hectic and those plans for a healthy meal can go flying out of the window. Best to get those nutrients in first thing, just in case.

I was getting bored our usual multi-grain pancakes when I came across the original recipe for these pancakes in Self a couple of weeks ago. Levi has been very hit-or-miss with his fruits lately, so I thought this might be a way to sneak a few in. Plus, these are pretty-high protein, for pancakes. They did come out pretty chunky with the banana slices and the berries, so I think that if you are making these for little eaters you’ll maybe want to mash all of the bananas instead. You could also add 1/4 c or so of flax or additional rolled oats. But they were so delicious! You must try them.

Mixed Berry and Banana Pancakes (adapted from Self’s Fruit and Nut Pancakes)

1.5 c whole wheat flour

3/4 c rolled oats

1/2 c almond meal (I always just make my own in the food processor)

3 tsp baking power

1 tsp cinnamon

2-3 bananas

1.5 c almond milk (or coconut or soy or cow’s)

2 eggs

1.5 tsp vanilla extract

1 c frozen mixed berries (or fresh blueberries)

strawberries for topping, optional

In a bowl, combine dry ingredients. In another bowl, mash one (or two) banana and combine with almond milk, eggs, and vanilla extract. Thinly slice the remaining banana. Add the liquid ingredients to the dry ingredients and mix until combined. Gently stir in the sliced banana and the mixed berries. Cook individual heaping spoonfuls of batter on a greased skillet over medium-low heat, about 2-3 minutes per side.

We topped ours with butter, maple syrup, and strawberries. Sweet and a bit tangy. Chris and I ate more than our fair shares and we still had a few leftover, so I am thinking this recipe would easily feed a family of four.

 

See you.

Levi Talks

Yep, he does. My handsome honey is talking. ‘Tis the most precious sound. We were doing a little “art” on his easel yesterday, and my gram is in town visiting. Has been so refreshing to have her pop by in the mornings and take Levi for a walk, etc. while I get a few things (hello, laundry!) done around the house. Also, the apron is from Home Depot, just FYI.

He says:

“Mama.” Obvi. He uses it interchangeably for both “Mama” and “Dada.”

“Ut oh!” (which is more like “ah ooh”). This is by the far the most used in his repertoire. He drops something, I drop something, Chris drops something. It’s also becoming the equivalent of “help.”

“Go!” (also, more like “guh”). He uses this one when he wants to go outside or when he wants you to push him in his truck, the stroller, etc.

He signs:

“more” (thanks to Chris’s mom)

“all done”

Working on “thank you”

You know, our days are a little easier now that he can communicate here and there. And I know, I know. Some of you mamas of older babes are thinking, “Oh, just wait until he starts telling you, “No!” But just let me enjoy this, mmmkay?

XO.

Homemade Honey Vinaigrette

 

Over the last few months I’ve been mixing our salad dressings myself. I think started when all of the salad dressings we had in our refrigerator were past their expiration dates, and then I just never restocked.

While olive oil and balsamic vinegar with a touch of salt is plenty yummy as is, I decided to add a little honey on a whim one evening after seeing “honey vinaigrette” on a menu at a restaurant.

Honey Vinaigrette

No measurements here. In a small bowl, start with a base of olive oil. Then add about half as much balsamic vinegar and honey. Add a dash (or more) of salt and then wisk it all together. Alternately, you can make a larger batch in a jar, place the top on and shake to mix.

This is the perfect blend of tangy and sweet and just melts into the background (in a nice way) of whatever kind of salad you’re eating. Also, check this post for additional uses for raw honey. Corrie’s skin care tip and a similar salad dressing recipe are there, too. Us co-dependent types really enjoy this kind of affirmation.

In other news, Levi has been doing all sorts of impressive (says his mama!) things lately. Full post up next, I think.

Strawberry-Banana Smoothie

For the last month or so, save one week due to some especially cold weather, Black Hog Farm has been delivering these gorgeous strawberries with our weekly bundle of produce. And you know what? Levi straight up told me he wasn’t going to eat them. Any of them. Not in so many words, of course. But still.

More for me, I say.

Which brings me to this smoothie recipe I’ve been perfecting over the last few weeks. This is my very basic snack-type version, the one I like to whip up at nap time or in the evenings after dinner. However, I make it for breakfast too, adding a handful of spinach or other greens, a spoonful of almond butter, and a few tablespoons of flaxseed meal. Makes for an extra thick smoothie, so save room in the blender for a little more water.

Strawberry-Banana Smoothie (serves 1)

orange juice, 1/3 cup

cold water, 1/4 cup

plain yogurt, heaping spoonful

strawberries, 3 or 4 with the stems removed

banana, 1/2

ice cubes, 2-3

1. In order, place juice, yogurt, strawberries, banana, ice cubes, and water into the blender carafe.

2. Blend for 15-20 seconds.

I just love how simple and fresh this tastes. Aaaand I recently read in the January issue of Martha that when eating sugar (fruits, really), it’s important to combine it with a protein so that your body digests and absorbs it properly. In other words: don’t skip the yogurt. Or if you do, substitute it with a nut butter or rolled oats or quinoa flakes.

See you. XO.

Let’s Chat

Over an iced coffee.

I really miss this place. I had no real intentions when I started this blog. I hardly even knew what a blog was. Seriously. But. It’s turned into this really cathartic exercise where I bookmark our favorite stuff and try new things.

But 2012 is the year of Finish Your Freaking Master’s Degree Already and Oh, I Just Scored A Very Part-Time Editing Job, and free time went from semi-precious to like, Hope-Diamond-precious. (Did you like that jewelry/geology reference?)

All of that to say that I’ve been meaning to catalogue the following:

+Did you know that raw honey can zap acne? Yeah huh! My friend Corrie told me about it during a break at class the other night, so I went home and tried it. A little dab of raw honey at bedtime (or for just a few hours in the evening) and BAM it’s gone. This is as close to magic as I’ve ever been. Try. It.

+I am thinking of trying hemp protein powder. It seems to be having a moment. I mean, move over flax. Or something. What say you?

+We got really cheesy and sentimental the other night and created an email address for Levi. Now we can send him all kinds of pictures and videos straight from our phones and he can treasure them later. Good thing Google made this commercial, ‘cause we never could have come up with that on our own. GENIUS.

+Dying to make these flourless-chocolate-banana-goodness cookies.

I think that’s it. But I do have a little smoothie recipe that I’ve been working on; coming soon.

*photo via The Pioneer Woman

Have a lovely.