Category Archives: On My Table

Thanksgiving for Strangers

photo (16)One of the two strangers invited to our tiny Thanksgiving over 11 years ago, was a student at the yoga studio where my sister taught and I took classes almost daily. My sister overheard he was having surgery the day prior and she asked if he had Thursday plans.

Honestly, I was a touch annoyed that my sister so boldly invited him to our no-responsibilities, no-expectations Thanksgiving. Although, I didn’t turn the idea down either– I mean he was cute and I was single, so what was my issue, right!? But, it did put a little fruit fly in my excitement as I now had to carefully consider my attire on top of the recipes I was crafting and preparing.

The stranger could barely walk post-surgery, so my sister escorted him into the kitchen and propped him on a stool. We chatted casually. In my nervousness of having this handsome guy watch me cook, I kept cracking awkward jokes until he begged me to stop as laughing made him cringe in pain from the surgery. We talked about the ‘horror’ of food packaging waste on veggies, the fact that he was much, much older than me (in fact, he is only two and half years ahead) and his own interest in cooking. Apparently, he had been a chef, including starting a restaurant, before going back to school to get his doctorate in Physics.

I was intimidated, but admittedly more + more smitten.

The dinner was great, despite my apprehensions. We talked about what we were grateful for. I remember being thankful my Personal Chef business was finally happening after years of dreaming + scheming and that there were clients eating my food that very evening. But, I will never forget when he stood to get seconds, hobbling his way to the buffet determined to do it himself, chattering on about how it was one of the best Thanksgiving’s he had ever had.

He was smitten… at the very least by my food.

The next time I saw him, a week or so later, I was in a full tutu with a crown wrapped around a bun on my head as I lead my ballet students in a mini performance of the Nutcracker. Somehow that didn’t deter him. Our story has continued including many adventures, several change of addresses, countless more scrumptious shared meals, and now a couple of cute children we are figuring out how to raise.

Ever since that fateful day, we have an unspoken tradition of inviting someone we barely know, who is not in our immediate circle, for our Thanksgiving. I like to think it is in honor of that day when I first cooked for my sweet husband Xerxes, and that other stranger, Fig.

We don’t always have a guest that fits the ‘stranger’ requirement and on occasion my husband and I have been the strangers at someone else’s Thanksgiving. But, what that beautiful day years ago reminds me of is to not resist the life changing possibilities of opening your doors to someone or something new. That day, I was annoyed with my sister’s willingness to reach out to strangers with ease + grace, but I took away more than a future husband as I know now that outstretched arms can change any story.

We live in a world of uncertainty. Sigh. Lately, that statement seems to be understatement. Recently, Xerxes and I have shared sadness over our own family challenges as well as genuine heartache about events on the world stage that have left people without loved ones, without a home, without a country.

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Too often… we feel helpless.

We are all striving, trying and forging our own journey. How can we honor our fellow humankind, even when we are thousands of miles away and seemingly useless? How, beyond dollars sent, can we be of service to our fellow humans who are suffering, displaced and challenged in ways we hope to never experience? How can we also honor our smaller more personal conflicts beyond wiping our own tears and attempting to learn from the lessons?

I wonder what would happen if all of us, me, you and everyone in between, reached out to more strangers? Would our worst fears come true? Or… would opening ourselves up to others actually lead to blessings… new paths, new stories?

The tragedy in Paris led to the twitter hashtag #porteouverte. This open door call came on a night when being afraid and closed off would be more than justified. That brave act of love, that was reposted over and over, hit me deeper than any other story from that evening as love was clearly winning. The new possibilities can only start with each of us courageously reaching out. When we are the ones who open our doors or if we are brave enough to be the ones who accept an invitation to be helped, we will inevitably receive a flood of love.

I know you have a story to share below when you connected with a stranger and goodness came forth. Maybe it was that homeless guy who you gave a couple of bucks in loose change and his giant smile filled your heart with blessings. Maybe it was the frazzled mom who you gave an understanding smile as she rushed her kids into school late with a baby screaming on her hip. And maybe now, you two go for a walk around the lake on a weekly basis as you talk about the craziness and bliss of raising children.

Our stories unite us and as we practice this muscle of giving a little love to a stranger, I believe we can change our world. The simplest days will be brighter, but also days such as Thanksgiving will turn into more than a holiday or an excuse to eat too much as we toast new people who come into our lives bearing the blessings of their own heart.

Join me. Let’s be grateful for the stranger everyday, but especially this Thanksgiving.

With love + gratitude,

Lilly

PS- This cherished photo above was taken the day our story began Thanksgiving in 2004. Xerxes and I are the ones looking towards the camera… and maybe into the window of our coming future yet unknown to those two innocent faces.

Zucchini for Xerxes and Anyone Else with Too Much Zucchini

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This photo of zucchini above was sent from my husband the day that our kids and I got on a plane for a vacation. I imagine by the time we return, Xerxes will be exhausted by our zucchini. The scary part is this photo is only about the fourth day of harvesting. The zucchini takeover has only just begun.

So, I am actually not writing this post for you at all today, because I imagine you did not overdo the number of zucchini and summer squash you planted just a couple of months ago. I know you are not contemplating ways to eat it in absolutely every single meal for the next month. Xerxes on the other hand is needing some help. Fortunately, he is an awesome cook, especially anything Italian, and so I decided to put together a list just for him. I am sure he would love more help, so please leave a comment with your favorite way to gobble up way too much zucchini, too. Of course, if you decide to try any of these recipes, I would love to hear about that as well.

Without further ado, here are some zucchini recipes for Xerxes… and you:

Crispy Zucchini Sticks Love fried zucchini? Try them a bit more guilt-free in the oven.

Zucchini Soup My family’s favorite. This is an essential recipe for anyone with too much summer squash.

Cheese & Mustard Zucchini Delights This is an ode to the Cheese & Mustard Delights that my best friends from college taught me to make & love.

Skillet Zucchini & Potatoes Lighten up a potato dish with a bit (or a lot) of zucchini.IMG_5412

Grilled Zucchini Meatballs  Zucchini is stuffed in the meatballs and around the meatballs, giving each ball a little zucchini hug.

Grilled Zucchini & Peaches Stone fruit & zucchini become magic on the grill, then they are drizzled with lemon basil goodness.

Lemon Summer Squash & Walnut Pasta For the pasta lover (hey, Xerxes!)

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Summer Squash Pancakes The classic zucchini pancake.

Zucchini & Tomato Bread Salad Leftover bread? Leftover Zucchini? Make this panzanella salad… pronto!

Zucchini Antipasto Salad Your favorite antipasto platter and your favorite summer squash tossed into salad form.

Zucchini Chocolate Chip Bread My favorite zucchini bread recipe… probably because it is packed with chocolate.

Zucchini Corn & Quinoa Wraps These balanced wraps travel well for breakfast, lunch and dinner.

Peach & Summer Squash Quinoa A pretty little salad that celebrates one of my favorite summer combinations: squash and stone fruit.

What do you make with your zucchini abundance? Tell me below!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Miracles… from Surgery to Salad

IMG_9592The past couple of weeks have been full of challenges and in between all of the chaos, it has been a joy to receive the miracles. It all started with my husband heading to a conference, which usually leaves me a bit apprehensive about how my children and I will get through our days solo. Partially, because Xerxes offers additional hands for doing chores and caring for our children, but also because his emotional support and kind nature are critical to my personal sanity.

Of course, maybe to keep my mind off of his absence, my evenings were scheduled full of goodness and busy-ness. Looking at my evenings of to-do’s, without much help to make it all happen, made me very nervous. Fortunately, a few days before the week started my Mom and I found a ticket for her to fly out to be with us during this time to help us: the first miracle.

My baby Zed also had an appointment at the start of the week to determine if he would need surgery for a hernia that kept popping out the last few weeks. Low and behold, he did! And asap! After a phone call to Xerxes, we all agreed Friday would be the day, even though he would still be at his conference. Knowing my Mom would be here to help, I was able to breath relief.

As I wandered in to the hospital cafeteria with my two cuties in tow, feeling an aching sensation of concern for the coming Friday and the low-blood sugar of hunger, I looked up to see the mother of one of Juliette’s preschool classmates. I told my tale, and she brightly suggested Juliette spend Friday afternoon with her and her daughter: the second miracle.

The week went on smoothly. The dance classes I taught were made easier knowing my Mom was watching my children. The next day’s opportunity to share Lilly’s Table with Juliette’s preschool was also easier than expected. Again, all because of the extra hands.

Zed playing in the children’s hospital waiting for surgery

The big day arrived too quickly and I found myself most concerned that my husbands’ family history of hernia operations, (three men had a combination of at least seven hernia surgeries!) would mean Zed would have to go through all of this again for the left side as well. Xerxes and I each swore we felt a second hernia, too, which was seemingly undetected by our medical advisors. It was decided that while he was under, the surgeon would check to see if the left side had anything.

Prepping Zed for Surgery I attempted to stomach another meal at the hospital cafeteria during his surgery, which was briefly interrupted when they called to say that YES in fact Xerxes and I were correct. The left side showed a similarly sized hernia that had managed stay hidden. The surgery was a mere 20 minutes longer and future surgeries suddenly became much less likely: the third miracle.

There are certainly more details to this story, but there was another element that I consider the fourth miracle that kept giving to us all week… our garden! It is overflowing with salad greens that need just a kiss of dressing, some sort of protein and a few slices of my sourdough bread to make a meal. Throughout this trying week, I found myself indebted not just to my Mom, but to this greenery that fed and nourished my family during a time when making another trip to the grocery would have simply pushed me over the edge.

I also have to say that this is the first time I have experienced such lushness in my garden. I have historically lamented about my ‘brown thumb’. Even though I love the process of gardening, luck rarely seemed on my side. Until this year. In honesty, I want to say that not everything planted is abundant… yet (fingers crossed). It certainly helps that Xerxes built a hoop house that has extended our rather short Rocky Mountain growing season, too. Thanks Sweetie! 

We all have weeks that push us a bit more than others. I realize gardening with all of its preparations, patience, and unpredictability seems the last thing that will help when life seems to be testing you, but the rewards bring balance to the challenges. Being outside, moving dirt, watering and harvesting when my mind wanted to be fretful kept my spirit calm. My Mom always talks of gardening’s meditative powers and I am finally starting to believe her. Meanwhile eating the powerhouse of nourishing leaves kept my body and family satisfied.

You and I, we are all still at the start of the growing season this spring. I encourage you to prepare a bit of soil. Tuck seeds down into the cozy bed of dirt. Moisten it and wait…
for the miracles.

I offer you this salad dressing recipe as a mini-miracle. Because you may not have the time or space to garden (although, I would love to argue the contrary! If I can do it, you can, too) the very least you can do is make your own dressing. You will save money. You will save your health. You will save your greens from being abused by the chemical liquid combinations that one calls salad dressing.

Start with your large salad bowl. Place the greens, washed and dried on stand-by.

Dip your whisk into your favorite dijon mustard. Pull out a dollop. Place it in the large bowl. Add about twice the amount of balsamic vinegar. Drizzle in just a slight swirl of honey or maple syrup. Beat the small amount of ingredients together smearing it all over the bowl.
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Take a generous pinch of salt. With your hand high above the bowl sprinkle it all over, dusting the tiny base of your dressing.

Grab the olive oil, again high above the bowl, pour it gently in a steady stream that is just a bit more steady than a drip, drip, drip, drip…. As the olive oil trills in slowly, madly beat your whisk to incorporate the fat into the molecules of your dressing. It will start to thicken. The dark balsamic will become lighter in color, or dare I say fluffier in appearance. Stop pouring the olive oil to rest your beating hand and to taste. Does it need more salt?

Sweetness?                    Vinegar?                   Add accordingly.

Too tangy?              More olive oil is needed.

Add olive oil again as you pour with one hand and beat with the other. Taste. Adjust until you are satisfied. Taste. I trust your tastebuds. Just as you should trust your own.

Now, I often pour out about half of my dressing in to a small dish to reserve for later. Next I add the greens and with a spatula fold them lightly into the dressing. I add more dressing to the top as needed. Swirling it above, again high, until each leaf receives a simple kiss of goodness.

Nuts & seeds, shreds of veggies, pieces of fruit, dried, fresh, never frozen, or even bits and pieces of your favorite leftovers can serve to complete your salad, but really…

It is all about the greens and the dressing. May this serve as a simple little miracle for your day.

And for all of you who rather work with measurements, here is the list of ingredients:

1 teaspoon Dijon mustard
2 teaspoon balsamic vinegar
1 teaspoon honey or maple syrup
1/4 cup extra virgin olive oil (more or less as desired)
1/4 teaspoon salt & black pepper

Whisk together the mustard, vinegar and sweetener. While beating wildly, drizzle in the olive oil until the dressing is slightly thick and tastes delicious. Season with salt and pepper.

Cook seasonally. Eat consciously. Live blessed,

Chef Lilly

Falling in Love with Real Food… again.

braisedturnipswhitebeans

I love food. And vegetables bring me oodles of joy!

Why? Because vegetables love me back. Sitting down and munching on a big bowl of goodness like these Braised Fennel Turnips & White Beans leaves me feeling rejuvenated and restored in ways that processed food could never.

But, it wasn’t always this way and today I want to come clean as I share my story of starting with goodness, abandoning it and then returning to the love. Continue reading

photo-143Just after graduating from college, I remember browsing through a bookstore and spoting a cutie-pootie on the cover of a cookbook called the Naked Chef. Soon after, I moved to San Luis Obispo to live closer to my family and actually moved in with my older sister, bro-in-law and their four sweet little ones. Living about three hours from my dearest college friend, meant I traveled up there frequently to hang out and enjoy the city life. One of my favorite parts about visiting was her and her roomies was that they had one of Jamie Oliver’s books. I can no longer remember which, but I would skim the pages while crashing on their pull-out bed and dream of making Fresh Beet Pastas and beautiful salads.

During this time, I remember seeing him prepare a Roasted Chicken in Milk and I always wanted to try it. Clearly, I managed to keep that memory strong for at least 10 years.

Recently, we decided to have our milk delivered and we intentionally buy just a bit too much milk. My idea was it would force me to make cheese & yogurt from scratch. I have had much success with ricotta. And Lulu has become the yogurt queen. But, I have yet to make Mozzarella- although, I made a botched batch that turned into a delightful ricotta instead.

Prior to dinner, knowing I had a happy chicken to roast up, I looked into the fridge and realized we had at least a gallon more than necessary, since the milk man was coming again the next day. Suddenly, the Milk Chicken recipe came flooding back and not long after it was assembled and in the oven.

I made a few minor changes. I can’t find my cinnamon sticks (long story, about not unpacking all of my spices yet. Argh.), so that was scratched. I used the zest of only one lemon, mostly because it was a big lemon. But, I was generous with the sage and garlic.photo-142

Of course, I couldn’t let the chicken have all the fun.

With a large bag of ripe pears sitting on the table, I cut them into similar sized, rustic-style chunks and tossed them with slices of onions and a generous splash of olive oil and sprinkle of salt. I pushed the casserole dish onto the bottom shelf below the roasting chicken and prepared the kale in large torn pieces. I massage the kale with olive oil and more salt, too. Once the pears and onions were ready for a playdate, I added the kale and piled the hot goodness on top of the bed of greens. The were back for a few more minutes altogether. Some of the kale became crisp, while others melted. The flavors merged together to make a comforting, yet refreshing side dish.

This is important: The milk sauce of Jamie’s Milk Chicken will be more of a flavorful juicy mess of curds and whey rather than some sort of creamy concoction. This sauce is the liquid gold, although the look is hardly reflective of the flavor. In other words, it is grey, curdled, awkward. Have a hearty artisan bread on stand by to scoop the goodness up or consider drizzling it across a steamy pile of grains such as wild rice or farro. Whatever you do, dive into this sauce. Love it like that geeky, awkward kid that you once were. And whatever you do, try this jazzy little Autumn side dish with it. You will not regret the main dish or the side.

Roasted Pear &  Kale

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2-3 pears
1/4 cup olive oil, divided
1 teaspoon kosher salt
1 large bunch of kale

Preheat the oven to 375.

Cut the onions each into six quarters. If it is a medium onion, cut a bit smaller.

Cut the pears in half and remove the cores. Cut the pears into 2 inch pieces. Toss the onions and pears with a generous splash of the olive oil and half of the salt in a large casserole dish. Roast for about 10 minutes until the onions are sweating and the pears have a hint of color.

Wash the kale and dry it. Tear it into large pieces. Toss the kale with the remaining olive oil, salt and massage the oil into the leaves.

Push the pears and onions to the side of the pan. Pile the kale into the casserole dish and then scoop the pears and onions on top of the kale. Roast for 10 minutes. Toss and continue roasting until the kale is your desired tenderness.

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Day 50: Sugar Free Challenge and Peaches n’ Cream

photo-140For this 50th day of blogging, I am most excited to tell you about the Sugar Challenge my family and I have taken on for the last three weeks. Here I posted about the first day of the challenge, but I have yet to tell you why and what we are doing.

This past year, I have had an internal debate about whether I am addicted to sugar or not. Stress, pregnancy, and some health frustrations all pointed in the direction of my needing to eliminate sugar, but deep inside my inner brat screamed “I wanna COOKIE!”

I noticed I wasn’t alone in demanding sugar treats. Most of us in the family, spent the evenings looking for a sweet way to end the day: a bit of chocolate, ice cream, the occasional cookie. At the start of the day, drizzling on honey or maple syrup, whipping up scones, buying pastries or pouring a bowl of sweet granola was common around here. Nut Butter & Jam sandwiches were also quite popular- anytime of day.

Starting with asking Lulu and Xerxes, we agreed we could do it! We would give up sugar. But, adding merely three years old Juliette to the mix was a bit more of a question. The more I considered the possibility the more I realized how much we relied on sugar to get all of us including her, through the day. “Get in the car and we can go get ice cream.” “Please be quiet and you can have this cookie”. UGH! What if we didn’t have sugar to even offer her? At the very least we would have to figure something else out. Right?!

So, I had a chit-chat with Juliette a few days before we started the challenge and we discussed what contained sugar, what did not and why we needed a break. I still wondered the best strategy for those times when she is offered candy. Man, people love giving kids candy! And I am totally not talking about strange creepy men pulling over in vans. Rather, I am talking about her dance teacher or the super cute nice guys at the liquor store who are so charmed by her patience as I search through Argentine wines. Considering the teeny-tiny lollipop they all love giving her, I was fine discussing with her that they do have sugar in them, but still letting her have them since it was a gift from a nice person. The last thing I need to do is give her some crazy disfunction where sugar becomes the forbidden fruit that she has to devour in hysteria. Growing up in a semi-hippie style, I have seen this happen and it ain’t pretty. A casual lollipop sends the message that this is a real rarity and not a daily treat. And most importantly, Mama doesn’t eat them or give them to her. Only nice random *trusted* people do. UGH. Oh- the challenges of raising children… in this sugar obsessed family society we live in.

Overall, we all seem to be doing well with the challenge. If anything, Juliette’s 1-2 times per week lollipop may put her in the category of cheating less than the adults who, I swear, are even more exposed to sugar outside the home. I just found out about how Lulu  (aka Sharon, my fabulous Mother-in-Law) cheated a bit with a bite of brownie as she wrote in her blog. Of course, she says nice things about me, so I forgive. And Xerxes also seems to bump into the challenge more frequently than Juliette and I do. Although, I did eat a few dried apricots recently at a friend’s house. They were damn good. I can’t wait to get back to eating those.

The other challenge of the challenge was finding a challenge that we could actually swallow. (Challenging sentence, eh? Oh, this is out of control. I’ll stop.)

There was one big and popular sugar challenge that has a slight Palio twist to it, but they appeared to allow a few non-sugar sweeteners such as Xylitol and Stevia. I don’t eat those really normally, we are more into honey & maple syrup as sweeteners, but my focus for this challenge was to really say good-bye to sweetness for awhile, including the arguably natural ones.

The popular challenge also said no fruit. I completely understand giving up juice and dried fruit as they have been processed and no longer contain the fiber or juice that aid in digesting them, but giving up fresh, nutrient packed whole fruit seemed silly to me. Especially for a toddler and nursing mother. Lulu and I found other challenges and decided to mix the best of all of them into our own challenge that we would do as a family for six weeks. We saw them ranging from 21 days to 8 weeks, which made 6 weeks seem rational.

Here are the basics:

No More: 
Sugar or processed syrups
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Fresh fruit has been getting us through the tough days when our inner voice whines for sweetness. For the photo above, we simply whipped cream with a splash of almond extract and piled it high with sliced Colorado peaches. Delight.

After writing this post, Juliette, Xerxes, and I went to a birthday party. The Mom, a dear friend makes beautiful healthy cuisine and knows how to splurge to make a gorgeous dessert. We couldn’t resist and had to eat the Lemon Cake. It was heavenly, because let’s face it, when sugar is given a dose of time and love it can be out of this world. It did taste incredibly sweet, but if I had to cheat, it would only be with something so lovely and divine. Today is exactly half way through. I am looking forward to getting back on track with the challenge. Honestly, today’s experience made me aware that maybe as a family we could collectively give up sugar within these walls, but still make cookies for a friend who needs cheering up or enjoy a treat that is given to celebrate a year of living!

We shall see where this challenge takes us. So far so good!

Cheers,

Lilly

photo-137We let the three year old name the sourdough starter.

I can’t think of  better way to get her involved. And she has been, wholeheartedly. Honestly, her enthusiasm is quite helpful since I have been a bit nervous about the entire process.

This whole bread obsession began when my dear friend and amazing chef, Kusuma of Ruchikala, put up one too many pictures of her gorgeous bread on Facebook. Check out her Bread Gallery and come back to thank me, because you too will be drooling.

I totally understand why, after moving to Portland from Tucson, Kumi became this imaginative baker. Since moving to Colorado I can’t seem to shake the memory of the taste of Barrio Bread. And I am pretty sure my first bite of Barrio Bread happened while hanging with my sweet friend Kumi.

Now, I have no real vision that my bread will ever have the beauty and perfection of Barrio Bread, much less be anything like the creative versions Kumi has been developing, but to provide my own high quality bread to my family is too irresistible.

I had the baking bug and needed to try.

First, I devoured any sour dough starter and bread making video I could find. Then, I consulted with Kumi. Chatted with my Mom. Somewhere in there I decided to buy a wild yeast from Cultures for Health and watched all of their videos. Then I started dreaming of crusty, golden with dark-kissed skin, loaves of love.

Clearly, I needed to do more research.

So, I went to my library and checked out Tartine and Flour, Water, Salt, Yeast. In addition if there was a recipe or video about artisanal bread making, I seemed to be watching it. Juliette was by my side the whole time, watching videos or even suggesting we watch them multiple times.

Then we finally started “Johnny”. I gently suggested maybe a female name would be appropriate for The Mother, but when she said it should be called Johnny with such conviction, I had to agree. After several days of feeding and figuring it all out, the day finally arrived.

Actually, I suppose I made that decision the day prior when Juliette and I finally combined the starter together with a significant amount of flour and water into a warm, wet mess that was almost more of a batter than a dough. After all my research, all I seemed to remember was the wetter the better.

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In the morning, I was further intimidated as the dough was still insanely wet and I did not really have the equipment that was being glorified in everything I read to create crusty beautiful loaves, such as a dough spatula, proofing basket or dutch oven.

But, I carried on.

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As Julie Child states:

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

I just never thought it applied to baking. I did follow another piece of advice from somewhere that if you poke the dough and it slowly comes back, then it is ready to go. I can’t remember what it means if that didn’t happen, but I lucked out and it slowly came back after a quick gentle poke. Overall, I hardly was unprepared, but when that cast-iron pan sat there smoking hot and the dough was a globby, blobby mess, much more so than any other dough I have worked with I found myself wanting to cry a bit as I envisioned the past few weeks of anticipation going to waste with a flopped blob.

But, I didn’t even tear up.

I just maneuvered the dough into the pan on top of the cornmeal. The cornmeal folded within the dough a bit. Oops! Oh well. Then I topped the sticky mess with the stock pot even though it hardly sealed it. Then I prayed the pan wouldn’t fall and tumble all over my sticky dough as I visualized everything sliding around the oven to create a complete disaster.

But, disaster never came.

After just 30 minutes, Juliette and I removed the stock pot and looked at a shiny skinned, nicely risen ball of dough. The skin had broken into bursts of delightful crustiness.

Another 15 minutes into the process and the result was seriously not what I was expecting: beautiful!

The flavor is a subtle sour dough with a crusty crust and a dense, crumb with slight airiness in the center. I am hardly a bread critic…

But, this bread made me happy.

I told Xerxes as we nibbled on the finished product that I completely understood why people apprentice themselves to a baker. This is not a straightforward craft.

But, I am grateful to have tried it.

And I can’t wait to try it again. Johnny is ready to go for round two!

photo-135

…with Toasted Coconut Chile Cream & Hatch Chile Peach QuinoaIMG_4374

Last weekend, as the storm of the year seemed to be coming to an end, our town started getting flash flood warnings. The same night, Lulu also offered to watch Juliette and as parents of little ones, you always jump at the opportunity.

Overall, it was not our best date night. Mostly because it was so loud that we couldn’t hear each other. The next day we did a bit of re-organizing in our bedroom while Juliette watched a movie and we simply had more fun. Maybe because Xerxes and I mostly enjoy chit-chatting with each other and this allowed for this time. The result of a cleaner room was a nice bonus too.

As this weekend rolled around I realized more than anything I wanted to just stay close to home. Turn on music. Open a few more of the boxes we have been ignoring since moving in. Open a bottle of wine. Cook some good food.

So, instead of going out on a date, we stayed home and sent Juliette and Lulu out for their own movie date night. They had a blast and so did we.

We didn’t end up unpacking a lot, but on the second box Xerxes found an old skating dvd a friend had made probably in 2001. Of course, it was too irresistible to ignore and we dove just a bit back in time as we watched Xerxes goofing off with friends, making Thanksgiving dinner for 12 and skating all over the place. While I was excited to see the clips, I noticed my tummy was growling loudly. I got to work, with DVD playing next to us, on a couple of slabs of Mahi Mahi.

It is not really the typical fish we eat, but it has been in discussion lately and I couldn’t resist once I saw it on sale.

First, mahi mahi screams fish tacos. I started arranging the meal around this thought, but things started to take a turn when I looked around and saw a hearty ciabotta bread, ripe peach and freshly roasted green chiles. Despite this deviation, I still wanted to crust the fish in coconut flakes and lime zest. So, I needed to tie those flavors together with the ciabotta bread and peach. The result was plate licking delicious. Or at least that was what we each attempted as we sponged up the residual sauce with the bread.

I started with the cream sauce, but quickly got the quinoa going next. After the quinoa was ready, I crusted the fish and then finished the sauce.

Peach & Hatch Chile Quinoa

1 onion, thinly sliced
1 tablespoon olive oil
1 cup quinoa
2 cups broth or 2 cups water mixed with bouillon
1/2 teaspoon salt, to taste (less if the broth is salty)
2 hatch chiles, peeled, seeds removed and chopped
1 peach, pit removed and chopped
2 cups shredded chard

Sauté the onion slices in a hot dry skillet over medium heat. When the onions start getting a bit golden, add a splash of the olive oil and toss. Continue to sauté, tossing periodically until they are golden and tender.

Bring the quinoa and broth/water up to a boil. Reduce to a simmer for 15 minutes until tender to the bite. Feel free to add a splash more water if the quinoa needs to simmer longer. If there is excess liquid, drain it off.

Fold the shredded chard into the hot caramelized onions. Season to taste with a pinch of the salt.

Toss with the salt, chiles, and peach pieces. Taste. Adjust the salt as needed and add more bits of hatch chile if you want more heat. Keep warm until the rest of the meal is done.

The truth is, merely three medicines have discounts on viagra been shown to be completely safe. Additional factors which may contribute to high blood pressure, diabetes, heart disease, obesity prices of viagra and degenerative diseases. Chewing garlic cloves, consuming green onion seeds, drinking online levitra prescription goat milk, ginseng and just adding more fruit to your diet. This solid state of aggressive, acidic bile stored in the purchase viagra online gallbladder is the cause of almost all gallbladder problems. Toasted Coconut Hatch Chile Cream

1/2 cup unsweetened large coconut flakes
1 cup heavy cream
2 chiles, deseeded and peeled
1 egg yolk
1 teaspoon lime juice
1/2 teaspoon salt

In a small saucepan over medium heat, sauté the coconut flakes until golden and toasty. It could take 30 seconds up to a couple minutes. Pour the heavy cream across the flakes and bring up to a simmer. Meanwhile, deseed, peel, and pull apart the chiles and drop into the cream. Simmer for about 15-20 minutes until the cream is reduced and starting to thicken.

*Start this part AFTER the quinoa is done and the fish is starting to sear: Strain through a wire mesh strainer (ideally) into a glass measuring cup with a pour spout. In the warm pot (but not over the heat), whisk the egg yolk with the lime juice and salt until well combined. Slowly drizzle in the flavorful cream, while whisking wildly. Once all of the cream is incorporated, be sure to scrap the sides and edges. Place the pot on the lowest setting and whisk periodically until it is time to pour it on the plates.

Coconut-Lime Crusted Mahi Mahi

1 cup finely shredded unsweetened coconut
1 lime, zest only (use the juice for the sauce above)
1 teaspoon salt, divided
10 ounces Mahi Mahi, cut into two filet pieces
1 egg white (use the yolk for the sauce)
1/2 cup flour, any type will work (gluten-free, brown rice, white rice, all-purpose, etc)
1-2 tablespoons coconut oil

Place the coconut, lime zest and a pinch of the salt in a shallow bowl. Season the Mahi Mahi with another pinch of salt, generously on each side as needed. Whisk the egg white with a pinch of salt in a separate shallow bowl. Toss another pinch of salt with the flour.

Keep one hand for the dry ingredients and the other for the wet ingredients. Hold the fish with the wet hands and dip in the flour on each side. Shake off the excess flour, hold it now with the dry hand. Dip into the egg white, coating evenly (hold with the wet hand). Place into the coconut-lime mixture and press the coating onto each side.

Place a skillet over medium-high heat. Add the coconut oil, once it is completely melted add the coated fish. Sear on each side until golden. Press the fish with your finger. It should feel firm, but not hard.

To serve, place the Chile Peach Quinoa on the place and top with the Chard & Onions. Arrange the fish across the top and drizzle the Toasted Coconut Cream Sauce all around it.

Serve it with a glass of bubbles and celebrate the everyday (seemingly boring) joy of life!

Cheers,

Lilly

IMG_4340Juliette and I were wheeling around Whole Foods and she was being less than cooperative. It didn’t help that I was barely following my list  and I was spinning in circles around the store, remembering this, forgetting that. Going crazy.

One thing Juliette loves to do while shopping is taste-testing. Who are we kidding!? Don’t we all love the samples! Isn’t it even more fabulous when you taste something that you were slightly tempted by and then it is awful. It is such a relief to think: whew, not going to be tempted by that pretty packaging ever again!

When we spotted a display of Wild Planet Sardines, I couldn’t resist. The guy was sweet and told us about the different options: tuna or sardines in water or olive oil. I grabbed at the olive oil sardines, knowing that we eat their tuna at home, and gave a sample to her as well. We wheeled off while Juilette raved about her delicious sample.

After a few other samples and her increasing frustration with my disorganized shopping trip, she started to beg for another sardine sample. Since we managed to be back in that area, I trooped up to the Wild Planet guy and asked if she could have ‘seconds’. His jaw dropped a bit and he said “of course! I can’t believe she likes it.”

Love, is a better word for Juliette’s relationship with this super sustainable, omega packed fish. Xerxes and I love it too and I realized we really don’t eat often enough.

This week I decided we should have it at least once a week. While I have made all sorts of recipes with it, including the Garbanzo Sardine Salad and the Garlic Sardines & Artichokes this Sardine Salad is an easy go to, take in your lunch bag salad that we all like is as follows:

Sardine Crostini

1 can sardines in olive oil (don’t drain!)
1 tablespoons minced sweet onion or green onions
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1/2 lemon, zest and juice
1 tablespoon minced parsley

1/2 small baguette
1 tablespoon olive oil

Dump the sardines with the olive oil in the a bowl. Top with the sweet onions, celery, lemon zest and parsley. Fold together, breaking up the sardines and mixing in the toppings.

Meanwhile, slice the baguette into thin slices. Brush or drizzle with the olive oil. Toast, broil or grill the bread until crispy.

What do you make with your sardines? Maybe I should ask instead… when was the last time you had sardines?

Enjoy!

Lilly

Summer Squash, Peach, Nastutium SaladAfter a lovely morning with friends, I decided we should head out for a walk to the library. As the clock ticked and my preparations seemed ever delayed by a distraction or child in need, it was suddenly clearly lunch time.

To slow the ‘getting out the door process’ further, I decided we really should have a picnic just a bit further past the library at the park with a gazebo. I figured we could spread out a blanket and have a lovely time.

When that grandiose plan was finally packed and tucked in the stroller and we were rolling away, I saw out of the corner of my eye our dog Rhubarb effortlessly come through the base of the fence. Arghaugh!

I know at this point, you are thinking why did I not take the poor pup with me in the first place? Clearly, Rhubarb would agree with your sentiments.

However, if you saw me pushing the extra wide stroller stuffed with a picnic, baby bag and an infant dangling out of the Bjorn carrier, you would have begged me to leave the dog at home. I could barely walk with this set up and yet I was determined. Rhubie went into the house sadly, but please know she did go for a walk later in the day, when I had a buddy to assist us.

About four blocks into this adventure, Juliette started making proclamations of hunger, at which point I realized I forgot the crackers for lunch. I also noticed Zed’s head, which is normally easy to cover with the ergo pack, was well on its way to a sad baby sunburn.

At first, when I suggest to Juliette we turn around, explaining the crackers were missing and maybe it best we just have lunch at home, she was adamant that we carry on and that she was still in fact hungry. Hmmm…

So, I tried again this time suggesting we just quickly run home and grab the crackers. She agreed to this, if she was able to push the stroller. Fine by me.photo-134Side-by-side we pushed the stroller. She casually suggested that maybe it would be best if we had a picnic at home on the front lawn and then tomorrow we go to the library.

What a perfect plan!

The picnic was really a treat. We spread out a blanket, Zed kicked next to us and we arranged a small pile of each item in between us: a stack of cucumber slices and provolone cut in quarters, tuna salad and a bottle of bright yellow mustard.

I started with a few combinations of the four items. Next I suggested she show me her favorite combination. She put the stacks into various bold combinations: two slices of cheese with a blob of tuna and a few drips of yellow mustard oozing out, a stack with each element, or cucumbers with the squishy center. Her selections were thoughtful and ever-changing.

photo-133We giggled. Chit-chatted about what to make for dinner. She then showed me a few ‘tricks’ and futile attempts to climb the tree we were under. It was one of those joyful moments you hope gets saved in that part of the brain for when you need to remember how incredible life is and your endless supply of blessings.

Of course, I wanted to stay there as long as possible. Drinking in the delight of the moment but my grand plans to make mozzarella distracted me and I talked Juliette in to joining me inside for the next food project.

While I started the mozzarella making process, I read that my junket rennet wasn’t good enough. Then I accidentally heated the milk too high and had to wait for it to cool. Actually, that was the first of two over reheats. It probably should have taken less than an hour total and I was already nearly three hours into the process.

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Of course, I also started a salad to go with the main dish during the madness of cheese making. I seem to have lots of happy memories of combining peach & summer squash together. They are sort of my own personal Colorado version of that dynamic duo: basil & tomato.

Every year I seem to have a new peach & squash staple salad, including the Peach & Summer Squash Quinoa or the Grilled Zucs & Peaches. This years version was all about the current state of our garden: green & yellow squash, super spicy arugula, sweet as can be basil, and an enthusiastic nasturtium plant. My refrigerator donated a Colorado peach that I have been coveting in the final days of the season and a rather dry Homemade Ricotta. I was quite pleased with the finished product, although, I did have to add a generous amount of salt. If you use feta cheese instead or prefer things low-salt, scale back on it a bit and add more as needed. If possible, add plenty of salt to the dressing since it will help flavor up the squash as it marinates.

Summer Squash, Peach & Nasturtium Salad

3 small to medium sized Summer squash (yellow, straight-necked, zucchini, etc)
1 tablespoon dijon mustard
1 tablespoon balsamic
4-5 tablespoons olive oil
1 teaspoon salt (adjust as needed)
1/2 cup dry Homemade Ricotta or Queso Fresco
2 small to medium sized peaches
1 cup arugula
1 cup fresh basil leaves
1/2 cup nasturtiums, about 6-10 blossoms

Cut the squash into diagonals and then again in halves. Or slice them in half moons. Either way, the thinner the better.

Whisk the dijon, balsamic and salt (start with half the salt, if your prefer) together in the salad bowl and slowly drizzle in the olive oil while whisking quickly until it is thoroughly combined. Fold in the slices of summer squash into the dressing and let sit for at least 5-10 minutes, but the longer the better.

Just before serving, fold in the crumbled cheese. Then lightly toss in the peaches, arugula, basil and nasturtiums.

Enjoy and sweet dreams!

Lilly