Tuesday, August 30, 2011

small and simple things

life is crazy. 
the start of a school year (and all the activities that go along with it) + a new Lyme regimen + last minute cramming of summer fun = my head is spinning.....although I'm sure it won't be long before it comes completely unattached, which might actually be easier.
posting will probably be sporadic the next few weeks, but just know--
we are enjoying the sunshine and probably eating too much ice cream....
I hope you are too!
ps. if I owe you an email (I probably do), it's coming!! 

pps. love this quote:
“If you can find a path with no obstacles, 
it probably doesn't lead anywhere.”
-Frank A. Clark

Monday, August 29, 2011


we are having a really hard time going to sleep and getting up on time around here....
we still have summer on the brain.

Tuesday, August 23, 2011

double chocolate ice cream with peanut butter swirls

I feel like this ice cream should come with a warning. 
It's allllooooooootttt.
Not a lot of ice cream--I bet you look at it and think, "hey! that's not enough!"
But a lot to handle. 

So so so chocolaty and creamy and the richest of rich.
With perfect little tidbits of salty peanut butter in-between.

I was eating it, slowly, almost drowning in it's goodness, and contemplating.....
could this be the cure for cancer*?
the answer for world peace?
am I in Heaven right now.....this can't be real.

Most likely it will stop hearts and cause diabetes.....
Like I said, it's rich...but worth every single bite, I assure you.
double chocolate ice cream with peanut butter swirls

Double Chocolate Ice Cream with Peanut Butter Swirls
this recipe is adapted from Pick Yin--I used the same method, but added an egg yolk, changed up the chocolate a bit, and added the peanut butter.

2 cups whipping cream
1/4 cup unsweetened cocoa powder 
4 oz bittersweet or semi-sweet chocolate, chopped
1 cup whole milk
1/2cup + 1/8 cup sugar
pinch of salt
6 large egg yolks
1/2 tsp pure vanilla extract

1/3 cup natural peanut butter + a pinch of salt, room temperature

Place the chopped chocolate in a large heatproof bowl. Warm 1 cup of the cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and pour the mixture over the chopped chocolate, scraping the saucepan clean as much as possible. Let stand for about 1 minute. Stir until smooth. Add in the remaining cup of cream and mix well. Place a mesh strainer atop the bowl and set aside.

Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks until they are a light yellow color. Slowly pour the warm milk into the egg yolks, whisking lightly but constantly, then scrape the warmed yolks back into the saucepan. Switch to a wooden spoon and stir the mixture constantly over medium heat, making sure to scrape the bottom and corners of the pan. Stir until the mixture thickens and reaches nappe consistency (the custard should coat the back of the spoon).

Pour custard through the strainer into the chocolate mixture and stir until smooth, then add in the vanilla. Continue to stir over an ice bath until cool. Refrigerate the mixture to cool thoroughly. Place the mixture in your ice cream maker and follow manufactures instructions.

When you ice cream is about halfway frozen--not all the way done, but firm enough the the peanut butter won't disappear into a chocolate abyss, take a spoon and drizzle ribbons of peanut butter onto ice cream. Turn machine on and let it mix a few times, and open it up and add more peanut butter. Repeat until your pb is gone. Let ice cream continue to mix and freeze until the machine has run it's course, and you have delicious, heart stopping ice cream.


*if it doesn't cure cancer, it DOES cure the my-kids-left-me-for-school-blues--no bowl required, just grab a spoon and dig in!

Monday, August 22, 2011

back to school feast

a menu hand picked by them

utah peaches. yes specifically utah peaches. when I brought them home they both asked where they came from......there really is a difference people.
ice cream cones.

grilled pizza 1:
garden tomatoes

grilled pizza 2:
smashed garden tomatoes (for sauce)
pepperoni (you can find nitrate free pepperoni at whole foods)

chocolate peanut butter ice cream blogged tomorrow....

Friday, August 19, 2011

artsy fartsy

The house needed some art. 
The kids needed a project.
I needed something bright and happy to remind me of them when they leave me for school in a few days (how can they do that to me??!!)
So it was decided. 
They would paint. 
I asked them to paint me some flowers, and I am so happy with the results....
art1art2art3 copyart4 copy
all you  need is canvas, craft paints, creative little hands.....and VWALLA! 
new art!

Wednesday, August 17, 2011

the whole enchilada

My tomatillo plant is going crazy!!
I need to share this "recipe".
ha. You know I am terrible at taking the time to write down recipes.....so if you like to wing it, 
here's one to try.
fire roasted enchiladas

Fire Roasted Enchilada Sauce:
-a few large handfuls of tomatillos....4-5 cups, unwrapped.
-1 small onion
-2 poblano peppers
-1 jalapeno pepper (seeds removed)
-3 garlic cloves

Throw all ingredients onto your grill, turning until roasted on all sides. 
You'll want your peppers to blacken up.
Peel blackened skin off of peppers, and add all ingredients to a food processor with an extra large handful of cilantro, a squeeze of lime juice, and S&P. Blend.

-2 chicken breast, grilled with a bit of olive oil, lime, salt and pepper. Shred chicken.
-Mix shredded chicken with 2 cups of black beans.

Put your corn tortillas on the grill until they blacken up just a little, and then add a few spoonfulls of chicken and beans. Roll. Repeat.
I had enough filling for 14 small enchiladas.
Pour sauce over top, and top with pepperjack cheese.
Bake at 350° for about 30 minutes, until heated through and cheese is bubbly. 

Top with sour cream, fresh tomatoes, and sliced avocado. 


Saturday, August 13, 2011

a special saturday announcement!

work in progress....
work in progress
At any given moment during the week, my computer screen can look like this.....not a bad view, right? 
As many of you know, for the past few months I have been photographing a cookbook for the talented Whitney Ingram. We are making great progress, and are very pleased with how things are moving along and pieces are coming together.

I cannot WAIT for you to get your hands on a copy of this book---there is truly something for everyone! 
From make-your-man-happy grilled ribs, to some amazing vegetarian dishes. 
Cakes, soups, salads.....Whitney has really thought of everything. 
All homemade from scratch, all simple and delicious (believe me....I sample eeevvvvverything)

Whitney has a blog (here) to keep you updated on the process.
And there is now a facebook page (here) to keep you in the loop as well.
and you know you  want to be kept in the loop....

happy weekend!

Friday, August 12, 2011

a bowl of summer

sauteed squash, garlic, and pine nuts
mozzarella cheese
olive oil, salt, and cracked pepper
a bowl of summer

Wednesday, August 10, 2011

to market, to market

cucumbers, beans, gooseberries, cantaloupe, blueberries, raspberries, 
 peaches (the first of billions consumed),  corn, potatoes....mmm...
to market, to market

Tuesday, August 9, 2011

summer play

.....so I may have broke the August Break rule, the one about posting one photo a day....
but how could I choose just one?
morningcamp16 copybreakfastcamp17 copysummercamp5 copycamp15 copycamp19 copycamp11 copycamp6 copycamp12 copycamp18 copycamp14 copycamp4 copycamp13 copycamp2 copy.
all photos taken at Palisades Reservoir in Wyoming