Tag Archives: 50days

Day 50: Sugar Free Challenge and Peaches n’ Cream

For 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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Honey
Agave Nectar
Natural or scary artificial sweeteners
Dried Fruit
Juice

Okay, in moderation:
Whole Fruit
Alcohol
Frozen Fruit & berries

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

…with Toasted Coconut Chile Cream & Hatch Chile Peach Quinoa

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.

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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

Juliette 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

After 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.Side-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.

We 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

I don’t often shop at regular, national chain grocery stores. I try to buy from Farmers Markets, grow my own, often I go to places that have lots of bulk options or I hit up other interesting locally run shops. I would hardly say I buy our food from one spot.

But, when I lived in Colorado before our stint in Tucson, I actually shopped at King Soopers all the time.

#1 I could walk there and I loved the walk, even on snowy days.

#2 They sold a whole lotta local food and had a decent organic or other natural food selection too. Woot, woot!

For whatever reason, not all King Soopers are the same, it seems. As a personal chef, I shopped at whatever grocery my clients wanted or whichever was closest to them and it gave me an opportunity to notice the pros & cons of each place.

The one near us now after our return to Denver is so-so at best. This past week, I saw an ad that said Colorado grown green beans were on sale. I was quickly sold and we headed to the store for those as well as cabbage, peaches and a couple other fabulous local goodies, too.

Since I had a good ton of green beans, I wanted to do something that made them sparkle and shine a bit. So, I steamed them. Added some sweet onions at the end for a quickie blanch and then gave them a cold shower until they were salad ready.

Xerxes picked cherry tomatoes for me in the rain, while I whipped up the dressing and toasted pine nuts. The feta was easy enough to crumble on top- feel free to use more than I did too!

Italian Cherry Tomato & Green Bean Salad

4 cups of trimmed greens beans
1 small sweet onion (or half of a big one)
1 teaspoon salt, divided
1 cup cherry tomatoes
1/4 cup pine nuts
1 tablespoon dijon mustard
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4 tablespoons olive oil
1 pinch of black pepper ground to taste
2 ounces feta cheese (about 1/4 cup crumbled) more or less depending on how much cheese you want

Bring a large pot of water to a boil.

Trim the green beans and cut the sweet onion into thin slices.

Once the water is boiling, add most of the salt (save about a 1/2 teaspoon) and dump in the trimmed green beans. Simmer for 4-8 minutes until the green beans are tender to the bite. Add the onions and swirl around until the strips are intertwined with the green beans.

Drain the onions & green beans into a bowl of ice water (or if you are feeling lazy, spray the green beans with icy cold water from you facet). Shake the green beans dry.

Meanwhile, place the pine nuts in a skillet over medium heat. Shake in the pan for about 1-3 minutes until they are each kissed with a bit of color.

Whisk together the mustard, balsamic and remaining salt in a large salad bowl. Slowly drizzle in the olive oil while whisking. Taste. Add more salt and even a bit of black pepper to taste.

Toss the green beans, onions, cherry tomatoes, pine nuts and feta cheese together. Taste. Add more cheese, salt and pepper as desired if needed.

Serve this unfussy, tossed salad with a baguette to mop up the drips.

Sweet dreams, friend,

Lilly

Just a day past the 40th and again it feels time to reflect. First, I am patting myself on the back. For whatever reason, starting and maintaining a blog has been an annoying challenge for me. I have started and stopped numerous blogs, always feeling guilty and bummed by my failure.

The other night, as I sat in that super loud restaurant contemplating life rather than chatting with my husband who was out of speaking distance sitting a mere 2-feet away, I finally figured it out! You see, I started this 100-day series because just saying to myself “you will blog everyday” has clearly never worked. Instead, saying “you will blog for 100 days” seemed doable.

Now, I am a bit addicted and determined. But, something seemed to be missing. Rambling everyday about what I am eating was a great starting point, but now I want to offer more. And for the last several days I wasn’t sure what that may be. I considered many possibilities… Top 10 this, Top 5 that, Best of something, etc. But, this little voice in the back of my head said “too challenging”. While in some ways that may sound like a Little Hater (love this video!) which is more often than not the case. But this time, was different. I know the moment I take on too much, I fail. Miserably.

I still wanted to do something that would keep me close to my family without spending extra hours on the computer. Then that little voice whispered “what about recipes”.

Dugh! Of course! When I first started Lilly’s Table I prepared, wrote, and photographed 3-5 recipes everyday. That initial effort created quite an arsenal of at least 1000 recipes for members to play around with. Whether they are creating there own meal plan or they are following the one I create every week.

During the crazy transition this past year and the arrival of Zedekiah, I decided to stress less about 3-5 recipes per day. But, ONE per day!? Now, that I can handle. And for you, dear reader, wouldn’t you enjoy seeing my process of recipe development a bit more?

Now that I have rambled long and loud about my next step during this 100day process, here is what I have to share about today’s recipe…

As you know, my fam and I are on a sugar detox. I love baking and cooking on the weekends and doing something a bit outside of the box for breakfast. Many times, this is sweet and each of us adores my scone recipe, which only has about a 1/4 cup of sugar in it. Thinking about it further, I figured scones are just a sweet biscuit, right? Wouldn’t a biscuit taste pretty good stuffed with bits of Colorado fresh peaches?

This past February when I was preparing my Tucson Supper Club I researched graham crackers and found out it was simply a cracker made from graham flour. I remember noting that I had no idea where to buy it.

The other day I saw graham flour for the first time at the store for just a a couple bucks. Without much thinking the graham flour landed in my cart.

As I envisioned these unsweet scones, the flavorful graham flour suddenly had a use. But, if a package of graham flour didn’t land in your shopping cart recently, just substitute a whole wheat flour.

Peach Graham Biscuits

1 cup all-pupose flour
1/2 cup graham flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
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5 tablespoons butter, cold & cut in pieces
3/4 cup milk
1 teaspoon almond or vanilla extract, optional
1-2 peaches, washed and chopped (Our peaches are giant, but if you have small ones, use two)

Preheat the oven to 375.

Toss together the flours, baking soda, baking powder, cinnamon, and salt. Add the cold butter. With your fingers or a pastry cutter, press the butter into the flour until it is pea-sized and grainy.

Pour in the milk and almond or vanilla extract. Gently fold the mixture together, until it is just combined. It will be super wet. And as I recently read about biscuits, the wetter the better.

ALSO- when I say “until it is just combined” I mean it. The moment you over do it with the mixing, the biscuits will become sad and tough. Gentle with your dough. Gentle.

With that delicate touch, fold in half of the chopped peaches. Barely. This is not an opportunity to overdo it! Gentle.

Use a bit of butter, or as I like to do take the butter wrapper that is still a bit greasy, and wipe it around a 8-10 inch cast iron pan or cake pan. Scoop up the biscuit batter and dollop in six big blobs in a circle.

Gently press the remaining peaches on top of each glob. At this point, I would be seriously tempted to sprinkle the top with a bit of course sea salt next time. Just to add another element of character, but please know that I did not actually try it. Yet. If you do, please tell me about that experience in the comment section.

Place in the oven for 20-25 minutes until the edges are golden and the biscuits are fluffing up. Cut in wedges and serve warm.

Remember, these are unsweet, savory with little kisses of peachy sweetness.

Speaking of kisses…

xoxo,

Lilly

Yesterday, I was at the whim of my desire to work in cafes and yet it mostly just lead to some frustration and less than exciting food choices.

Today made up for it! Breakfast was the same, but I have intentions to make exciting changes in that. After eating, Xerxes and I whipped up some might pretty Hummus Sandwiches with cucumbers, tomatoes, and a bit of provolone.

We met our friends at the library for the rainy afternoon and this particular library is nice and let’s families discretely eat in the kid’s area. This was perfect since we couldn’t exactly go outside for a picnic.

One of our friends also brought a basket of Berry Muffins. She has been gluten-free for a long time and loves to bake, so I felt compelled to try one since I imagine she is a good baker. Of course, it was also obvious that they certainly had sugar or a sweetener in them. She mentioned it was unrefined and I reminded myself that we were just skipping desserts this week. Juliette and I split one. Speaking of Juliette, she adored her sandwich as did I.

While we were enjoying our library time, I was also making arrangements to swing by a friends house to help her with her over-abundance of cherry tomatoes. She also ended up with a Colorado grown leg of lamb that had to be slow braised tonight. I couldn’t help, but agree to assist her with eating it.

We came home and I got to work preparing a simple Braised Summer Squash & Caramelized Onion dish, topped with a crumble based on the topping for my Mushroom Crumble. Unfortunately, I decided to pulse the mixture in the cuisinart, somehow used too much butter, to compensate I added cornmeal. In the end I created these herb-pellets that were okay on top, but not great. As I discussed the situation at dinner, we all agreed the taste was still good but it is good to try and fail in a recipe to at least know what not to do.
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Our other contribution was a Mint-Basil Pesto. At first I wasn’t crazy about the finished product, but after it settled it worked perfectly with the lamb- which did I mention was perfectly medium-rare and delightful. Now, to find out the name of the company that grew that fine animal.

After dinner, I ducked outside and filled a bowl of bright orange cherry tomatoes and a few baby red cherry tomatoes. It was drizzling and with Zed in the pack sleeping I wasn’t able to pick nearly as many as I would have liked, but I did a pretty good job. At one point, I bumped into a large white spider and her web. I am not really afraid of spiders, but touching it creeped me out a bit to say the least.

The evening ended and we needed to pick up Xerxes, but we needed to kill sometime prior. So, we headed to a drive thru Starbucks. And then I realized that would not be nearly enough time, so we ran into Whole Foods for eggs, a few dairy products and fruit.

Now, moments before bed, we discussed how we are all doing on with the sugar fast. It seems everyone had a slight indiscretion, but for the most part we are all skipping the big old desserts we were having way too often, so we decided we were still on a good track. Trying to stay away from sugar is a challenge!

Good night, sleep tight,

Lilly

Lulu has Monday’s off, which means Juliette gets to spend the day hanging with grandma. And I get to spend the day with my favorite little boy and my laptop. This work day was especially nice, since Xerxes also needed some coffee shop time and we planned to meet around noon.

Zed and I must not have slept well, because I was half awake & cranky when Xerxes handed me coffee and an Egg in a Hole. It was finally appreciated once I took a breath, vaguely remembered some crazy dreams and had that first sip.

By the time I finally made it to the coffee shop, I was quite hungry again. They had a nice frittata with a few lettuce leaves on the side that I devoured. I also bought a Bhakti Chai, which is one of my favorites since it is more spicy than sweet.

Remember that sugar fast? Well, I finally did after that first sip! Gulp. Then I remembered we were planning to start slow and that ‘hidden’ sugar was okay for this first week, really it was a week of giving up dessert, which I was certainly having more success with doing.

So I forgave myself and continued to drink, although I was indeed a touch guilty, but I will remember next time. Next week.

When Xerxes finally arrived, I realized I was still hungry. He graciously gave me some of his Reuben, chips and slaw while he dined.

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We had casually noticed that T-storms were on the radar all week, but NPR was making grand declarations of flash floods. Later we found out the flood predictions were for Ft. Collins, but the storm that arrived had huge 1/4 cup drops of water. Eventually, the storm settled to a mere thunderstorm and the cafe announced it was closing. Not because of the storm, just because 3pm seems an appropriate time to end the day. Dismayed, we packed up the car with baby, bike and headed out to the next cafe. On the way, we passed small floods, huge puddles and piles of hail that caused cars to swerve off the road and caused a van to get stuck as well. Crazytown.

After finding out the cafe was closing early so the crew could attend a funeral, we managed to get to Sloan’s Pub down the street from our house. We are officially regulars it seemed, but until today we didn’t realize it had wifi. Relief! Since we were running out of places to go and traffic was starting to interfere with our work day.

I tried a St. Germaine, Gin and Soda Water cocktail, while Xerxes had a beer for happy hour. We also had some wings and a quesadilla. Once we are done the sugar detox, we may have to figure out a way to curb our happy hour addiction. But, for now, we are relieved to have found Sloan’s.

And here is a quick toast to the rain that helps gardens grow! Enjoy,

Lilly

Windmill on the drive along the gorge

Arriving into Gifford Pinchot I felt instantly at home. As an adult I have been to some of the most beautiful mountains and forests, but these trees are mine. I felt instantly sappy and nostalgic despite the fact that it has been well over 15 years since my family went huckleberry picking and my memories are spotty at best.

Before our departure, we started the morning with Zucchini Scrambled Eggs and toast with Raspberry Butter. This fueled us up for the biggest chore of running around doing last minute packing. We did manage to get everything packed into the two cars without looking too much like we were overdoing it.

The day before our departure we found out there was no longer the delicious mountain fresh water being pumped into the campground. So we filled a couple of old water jugs. The next morning they were a leaky puddle. Fortunately, we had more and it was not that big of a deal.

Originally we planned a 9am departure. That quickly became apparent we would be leaving closer to 11am. But, we made it on the road with iced coffee in hands.

The gorge as always was *gorgeous* to drive along. We decided to follow google maps, not our traditional route, which meant crossing over to Oregon. When we got to the town of Rufus, a cop car with flares made it seem like an accident must have been up a head. After being re-directed for about an hour, much of it going just a few miles per hour we finally made it to Hood River. We pulled into a Starbucks and tailgated. We were all too exhausted to find a beautiful picnic spot, which was the original intention, but we happily made do gobbling on the Sonoma Chicken Salad Sandwiches with swiss cheese.
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Tailgating in Hood River

We arrived to a very rainy campsite, which made the dirt roads a little less dusty, but everything was a bit muddy as a result. The campsite we found was one we enjoyed several years ago. I don’t remember it, but it was cozy with plenty of space for three tents including my parent’s gigantic new one.

Since it was raining we periodically would dash into the tent with our camping chairs. Xerxes eventually took the initiative to put up a large tarp over the picnic table. This was perfect for allowing me to chop without being interrupted by the occasional dumps of rain.

As soon as allowed, I started chopping up the veggies from my parent’s garden including zucchini, eggplant, small green bell peppers and a big old onion. We set up the new Coleman grill with the griddle across the top and sautéed each veggie in batches. Then I pulled out the huge marinated tri-tip and started to sear it. A few minutes into the sear, we realized this steak would take forever to cook through. So, Xerxes butterflied the steak and everything worked out much better.

We set up our chairs under the tent, while munching on chips with guacamole. Once the steak was done we warmed tortillas on the fire and thinly sliced the steaks. Piles of sautéed veggies were added and then we wrapped them up for dinner under the tarp.

We are heading out to go camping tomorrow. This meant the day was spent planning, packing and other endless distractions most typically created by my sweet children. The morning began with my Mom’s tasty granola, coffee and milk.

Somewhere in there I felt hyped up by the long to-do list and decided to forget about it all for a bit and go for that jog I keep attempting daily.

When I got home, my tummy was growling and Xerxes had finished cooking the chicken for the lunches we were taking the next two days on our camping trip.

I chopped it all up and then Juliette helped me whip up the dressing and pulled the grapes off of the stems, so I was able to cut them into quarters. I also chopped zucchini and cucumbers to add. We tossed in chopped almonds and called it a salad.

It was pretty darn good. Xerxes, Juliette, my Mom and I nearly ate half of it. Fortunately, it is not the only dish on the lunch menu for the camping trip.

Within a couple of hours, my Mom and I were packing the kiddos in the car to go to the grocery store for the remaining camping foods.

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In the meantime, we were giving Saturday night’s dough a second chance to prove itself and let it raise for almost 2 days on the counter. It seemed to have more life than I anticipated. So, in the end the mozzarella cheese and homemade tomato sauce had enough dough for six pizzas. A bit excessive for the four adults and one toddler they were meant to serve.

After letting the dough sit, I prepared the remaining camping food, including Homemade Marshmallows! I can tell my Mom wanted to protest the marshmallow project, but I convinced her that after making four batches in one week, Xerxes and I could make them in our sleep. That was clearly an over-statement on my part as it took quite a bit longer than expected. Regardless those Marshmallows look damn good.

My brother arrives at midnight to join us for camping/huckleberry picking fun. So, I will be staying up a bit longer, but I hope you my friend have sweet and *marshmallow fluff* dreams!

Lilly

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Tag Archives: 50days

Day 50: Sugar Free Challenge and Peaches n’ Cream