Dec 31, 2013

soft almond sugar cookies

It's been a while since my last post, I know.  Here's why...

Hubs and I went shopping for a new knob for our pantry doors.  Okay, there's a little bit more to it than that.  

Dec 1, 2013

muffin pies

I've been a little uninspired lately.  Nothing has really begged me to be baked or cooked or sauteed.  There has been little time to cook, and even less time to take pictures and blog.  I'm sorry.  Thanks for coming back.

For Thanksgiving, I wanted to try a new twist on the traditional flavors of the holidays.  I saw some mini pies at our favorite local cupcake shop a while back and decided to give them a go for Thanksgiving this past week.

Oct 30, 2013

What's in Season? Week 22

It's hard to believe the season has gone by so quickly.  On the other hand, it will be nice not to have to constantly plan meals around the mountain of fruits and veggies that are piled precariously in the fridge.  I say that now, but am sure that within a few short weeks we'll once again long for the fresh local food we've been so blessed with these past 22 weeks.

Here's what we got tonight in our last bag:
  • White stem bok choy
  • Green cabbage
  • Candy onion
  • Turnips 
  • Sweet potatoes
  • Celery root
  • Cornmeal
  • Jonagold apples
  • Acorn squash
  • Luna burgers
So, that's all for the "What's in Season" posts for the year.  When you'd like to find the freshest, most delicious apple or tomato or pepper, search for the ingredient on my blog to see when it was in season (in Ohio) to find the best produce available.  I've come to realize that making a fresh peach cobbler in November isn't even worth the calorie intake, but one in July is irresistible.  Try out the experiment and let me know if you can tell the difference!

Oct 27, 2013

homemade butterfinger bars

It's going to be our first Halloween in a house!  That may not sound terribly exciting, but we've never really had Trick-or-Treaters.  I had a few (maybe 3 or 4) that came by at my grad school apartment, but that barely even counts.  For the first time ever we've got a LOT of kids in our neighborhood and we're all stocked up on candy.  Hubs was supposed to work late on Halloween night and I was supposed to be in class, but we're both skipping out.  He's arranging his schedule to be home, and I'm skipping class (as a student, not as a lecturer!).

Oct 22, 2013

What's in Season? Week 21

It's hard to believe that it's already the penultimate Fresh Fork pickup for the season!

Here's what's in season at this late point in the year:
  • Spelt rosemary linguini
  • Broccoli
  • Pepper havarti
  • Red onions 
  • Carrots
  • Sweet bell peppers
  • Concord grapes
  • Apple cider
  • Mustard greens
Hopefully the frost they're predicting this week won't affect the crops too much!  The snow can wait at least one more week, right?

Oct 19, 2013

crock pot vegetarian refried beans

It's winterizing weekend.  We've already taken a car in to the shop to get it set for the season.  Screens have been removed from our windows.  Garden stragglers will be brought inside to enjoy as one last harvest feast.  Operation leaf pickup will commence.  Picnic table needs to be brought in.  Firewood has to be moved for easy winter access.  Dog needs to realize that the long summer walks are quickly coming to an end (if anyone has any recommendations as to how to explain that to a dog, I'm open to suggestions).

Oct 16, 2013

What´s in Season? Week 20

This is what's coming our way this evening:
  • Norland potatoes
  • Broccoli
  • Onion
  • Beets
  • Lettuce
  • Butternut squash
  • Baby bok choy
  • Eggs
  • Red turnips
  • Red peppers
  • Zucchini
  • Eggplant
It's hard to believe that the season's already wrapping up!  Only two more weeks to go.  A Tex-Mex recipe will be posted later this week.  Stay tuned!

Oct 13, 2013

roasted pumpkin/acorn squash/butternut squash seeds

It is full-blown fall up here.  Leaves are a pretty autumn rainbow.  The garden is (kind of) slowing down.  Apple cider is waiting for us in the fridge.  And, we just recently made our yearly HUGE batch of butternut and acorn squash soup.  We've got a winter's worth of the savory soup frozen and waiting to feed us during the colder months.

Oct 8, 2013

What's in Season? Week 19

It's already week 19!  It is crazy how quickly this season is going!
  • Sweet potatoes
  • Red cabbage
  • Eggplant
  • Celery
  • Carrots
  • Cauliflower
  • Honeycrisp and Golden Delicious apples
  • Beets
  • Fresh pumpkin sage linguini
  • Possibly braising greens
Recipe to come...

Oct 7, 2013

What's in Season? Week 18

Here are (last week's) goods.  Fall recipe coming later this week =)

  • Leaf lettuce
  • Mustard greens
  • Roma tomatoes
  • Heirloom tomatoes
  • Broccoli
  • Red peppers
  • Bosc pears
  • Candy onion
  • Black turtle beans
  • Smoked cheddar cheese
  • Green beans

Sep 24, 2013

What's in Season? Week 17

Here's week 17 for you as we are entering fall:
  • Kale
  • Peppers
  • Yukon gold potatoes
  • Cherry tomatoes
  • Jonathan apples
  • Raw honey
  • Acorn squash
I'm hoping for a few free minutes this weekend to post some other tasty treats...ahhh, the first few weeks of classes =)

Sep 18, 2013

What's in Season? Week 16

Week 16 in the books:
  • Pinto beans
  • Eggs
  • Flat Rock cheese
  • Rainbow carrots
  • Beets
  • Candy onion
  • Green beans
  • Leaf lettuce
  • Roma tomatoes
  • Heirloom tomatoes
  • Concord grapes
  • Cauliflower
  • Cantaloupe
  • Fingerling potatoes
  • Daikon radishes
Ready, set, eat!

Sep 15, 2013

homemade yogurt

I had two big surprises this past week.  First of all, somehow I got sucked in to "volunteering" to be our department website developer.  I can't say I've ever done anything quite like it before, besides blogging, but I suppose I'm probably one of the most technologically competent people in the office.  That may not be saying much, either.  Anyways, I went to a one hour "crash course" in how to make changes to the website.  I came back to my office and asked everyone what needed changed.  Within minutes I had a request come in.  I made the changes, slightly afraid that the entire university system would somehow implode due to me adding a new faculty bio on our website.  But, IT WORKED!  Perhaps I shouldn't have seemed so surprised.

Sep 11, 2013

What's in Season? Week 15

Here's tonight's fare...
Homemade yogurt recipe to come this weekend!!

Sep 9, 2013

rosemary focaccia

In Maine a few weeks ago, I quickly developed a taste for focaccia.  I'd made it before once or twice, but hadn't really put the time and effort into a real focaccia.

So, last week I decided it was time.  It was the long Labor Day weekend and what I imagine will have been one of my last chances to spend the hours that focaccia requires for quite a while now.  Classes are in full swing now and life has gotten nutty.  

Sep 4, 2013

What's in Season? Week 14

Here goes week 14:
  • Feta cheese (as a perfect salad topper)
  • Leek
  • Candy onion
  • Lettuce
  • Dragontongue beans
  • Eggplant (ratatouille)
  • Spaghetti squash (YUM!)
  • Tomatoes (Heirlooms and San Marzano Romas)
  • Basil (use this, the onion and the tomatoes for some boozy sauce for your spaghetti squash)
  • Grapes
  • Watermelon
Stay tuned for a focaccia recipe later this week!

Aug 28, 2013

What's in Season? Week 13

Guess what we just picked up?
  • Sweet corn
  • Carrots
  • Garlic
  • Kale
  • Gala apples
  • Heirloom cherry tomatoes
  • Cantaloupe
  • Blackberries
  • Luna burgers
  • Grapes
  • Adzuki beans
And we've successfully made it through 3 days of classes!  Excuse me, but it's 8:45 and past my bedtime.   Time to pass out...hopefully the long weekend will allow me enough time to post a new recipe!

Aug 25, 2013

pickled hot peppers (without canning)

We were just about to run out of banana peppers when we got Hungarian hot peppers in our Fresh Fork bag this past week.  So, I searched for a quick and easy pickling recipe that didn't require all of the canning silliness.  After all, we weren't exactly stocking up for the winter; we got two hot peppers and needed to preserve them so we can enjoy them on pizzas for the next few months.  I emptied the banana pepper jar, cleaned it really well, and voila, hot pepper jar!

Aug 22, 2013

bread and lobster

This past weekend my hubs and I were able to negotiate a 4 (and a half) day weekend.  Perhaps most people would think "Let's spend a day at a local amusement park" or "Let's go camping for a night or two".  We're not most people.

Aug 21, 2013

What's in Season? Week 12

It's pizza week!  Tonight we're getting...
  • Pizza dough balls (as calzones or mini-calzon pizza rolls or garlic bread)
  • Mozzarella (for the calzones, claro)
  • Green bell peppers (pizza toppings or salad toppers)
  • Hungarian hot peppers (my favorite pizza topping...I may try to preserve some of them this week)
  • Tomatoes (I may try my hand at some homemade pizza sauce...)
  • Garlic (pizza topping, of course)
  • Sweet corn (one of my personal favorites)
  • Dill (olive oil bread)
  • Canary melon (I haven't had this before, but think it'll make a good breakfast side)
  • Purple filet beans (last time we got them, we just sauteed them with a little olive oil, garlic, and onions and they were amazing!)
We went on a little adventure this past week that distracted from posting a recipe last to come!

Aug 15, 2013

What's in Season? Week 11

Summer share is about halfway over after this week, week 11:
  • Candy onion (use some of the eggs too in this zucchini bake)
  • Curly kale (perhaps in a fresh salad with some fresh havarti)
  • Carrots (use some leftover cabbage too for these spring rolls)
  • Cherry tomatoes (for your kale salad, of course)
  • Havarti cheese (for the salad or to top your zucchini bake)
  • Eggs (for some pineapple upside down pancakes)
  • Red haven peaches (in fresh peach muffins)
  • Pinto beans (save these babies for the cold months ahead)
  • Personal-sized cantaloupe (cut it up ahead of time to to make a fast and healthy snack)

Aug 12, 2013

fresh dill bread

I don't really know what to type tonight; it's been one of those weeks.

Lack of cute little story aside, here's something that will make you smile.  You can make a breadsticky fresh herb bread.  I made dill bread out of last week's Fresh Fork dill.  It's a drier, denser bread than normal that is perfect when cut into strips to resemble breadsticks.  I included some fancy Tuscan herb olive oil for an extra punch of flavor.  Grab whatever fresh herbs you might have around, any favorite olive oil, and whip this together.  We used some leftover pieces the second day for "pizza dippers" with warm pizza sauce.  The rest we froze for later this week.

Aug 7, 2013

What's in Season? Week 10

Here comes week 10:
  • Tomatoes (We're getting ready to undertake a big batch of pasta sauce when our garden tomatoes come in)
  • Lettuce (for salads or tacos)
  • Leeks or candy onion (dill?? onion focaccia)
  • Blackberries or blueberries (If you still have peaches left, this would be delicious)
  • Green onions (as a salmon topper)
  • Yukon gold potatoes (hash browns)
  • Green or purple beans (probably for lunches this week, fresh and straight from the bag)
  • Ginger gold apples (in a vegan muffin)
  • Dill (This will surely be baked into some homemade bread)
  • Charloe cheese (This will make a decadent beer cheese dip combined with some other cheese)
  • Plums (There's no need to bake/cook with them.  They're perfect straight form the bag)
I'm hoping to find a good dill bread recipe to post later this week!  Stay tuned...

Aug 6, 2013

crunchy baked onion rings

Several weeks ago we went to our city's Rib Burnoff.  The annual event on the square includes live music, various booths to visit and LOTS of ribs.  As you know, hubs and I don't eat ribs.  So why would we go?  For the other food, of course!  You know the sugary lemonade and the greasy fried veggies.  We usually get fried broccoli and cauliflower or simply french fries, but this year my parents and husband got a blooming onion.  I've never really liked onion rings or really anything fried besides potatoes, so my expectations were obviously pretty low.  The blooming onion, though, got me hooked at first bite.  I ate way more blooming onion that afternoon than I would like to admit.

Jul 31, 2013

What's in Season? Week 9

And we're already at week 9 of Fresh Fork!  Here are some thoughts for this week's items.  It seems a bit like an international food day here...
  • Eggplant (thai basil style)
  • Candy onion (cuban black beans)
  • Red Russian kale (potato cakes)
  • Tomatoes (will pair well with some homemade mozzarella)
  • Blackberries or blueberries (this would be great for the berries and peaches)
  • Sweet corn (simple and delicious)
  • Peaches (yummy)
  • Cantaloupe (cubed for an easy breakfast or lunch side)
  • Hot peppers (great spice for the potato cakes)
  • Purple filet beans (I've never had them, but I imagine they'd work well in this casserole)
  • Cherry tomatoes (chop them up as stuffed pepper stuffing)
Recipes to come!!

Jul 29, 2013

homemade mint chocolate chip frozen yogurt

There are some things about summer that can't be beat.  It seriously shouldn't even be considered summer if there isn't some non-work-related reading, some time at the pool (or rather, by the pool, based on my current case of swimmer's ear...aren't you supposed to outgrow that bologna as you get older???), a wedding or two, and frozen yogurt.  So, to take care of the last item on the list, here's my first attempt at homemade frozen yogurt.  I would proudly say that it was a success!

Jul 24, 2013

What's in Season? Week 8

Week 8 is here with...
And a refreshing homemade frozen yogurt recipe to come...get ready summer, here we come!

Jul 19, 2013

fresh peach muffins

We got peaches!  As a young'un, I LOVED peaches.  I would eat pureed peaches on oatmeal all the time.  Sometimes a couple times a day.  I still love them, so I wanted to try something new.

 I decided to play with my most popular recipe, the one for fresh apricot muffins, to make a similar and equally delicious muffin.  I simply replaced the pureed apricots with pureed peaches.  I also switched out the all-purpose flour for white whole wheat flour.  Any combination of the above would be amazing.

Jul 17, 2013

What's in Season? Week 7

And so begins week 7:
 Yummers!  Better get cooking =)

Jul 12, 2013

Guest Post: 4th of July Cake

Happy 4th of July! Yes, it’s a little late for that but I’m new to this blogging thing and I needed time to get my thoughts out. Forgive me. Thanks.

My name is Steph Walker, Liz’s favorite…okay, only sister. I’d like to think she still thinks of me as her favorite though. Unlike Liz, I’m not a vegetarian/pescatarian/boneless buffalo wingtarian (only on special occasions). However, we do share a love of baking and making people happy with our food. I think both of those things go way back to growing up with grandmothers that loved to bake and cook. Also, our mom always found time in her crazy schedule to make us a delicious dinner!

Jul 10, 2013

What's in Season? Week 6

The harvest season is seriously underway at this point.  We've gotten a lot more rain than normal so far this summer (16 days and counting at this point), so this year's goods for early/mid-July are a little different than last.  This is what's coming our way this evening...
  • Fresh sweet pea linguine (holy yum...just a little good olive oil and voila!)
  • Candy onion (this would make some seriously tasty soup)
  • Beets (I'm still searching for the perfect beet recipe...any thoughts, let me know)
  • Green leaf lettuce (put some on your homemade bean burgers)
  • Organic yogurt (in blood orange bread)
  • Zucchini (in a green curry sauce)
  • Cucumbers (for a sweet and spicy salsa)
  • Tomatoes (for ratatouille)
  • Sweet cherries (breakfast pie)
  • Black raspberries (for a pretty summer crostata)
Perhaps a better beet recipe to come this week???

Jul 5, 2013

breakfast cherry pie

For me, summer is really about the fruit.  Don't get me wrong, I love me some sweet peas and kale, but there's nothing quite like fresh berries, apricots, and plums.  But, cherries are something that I've never really gotten quite as excited about.  I don't know why exactly, although I think it may have been because of the pain of pitting each little fruit.  Recently, I've rediscovered them (pit and all) and I'm in love.

Jul 3, 2013

What's in Season? Week 5

Here's what's coming tonight...
  • Carrots (they're going to become Asian coleslaw tomorrow)
  • Radishes (again, not a fav in our house, but it'll be shredded into salads)
  • Cabbage (as the base for the coleslaw)
  • Snow peas (dice some into some veggie potstickers)
  • Candy onion (vegan biscuits)
  • Semi-tart cherries (I bet this could easily become cherry coffee cake)
  • Blueberries (in a PERFECT 4th of July dessert)
  • Curly kale (chips for your cookout tomorrow)
  • Cucumbers (sushi)
  • Siberian Night Beer Cheese (for a soft pretzel beer cheese dipping sauce!)
  • Broccoli (this is what I did with last week's head of broccoli)
I still haven't decided what's going to be posted later this week...a recipe for cherries, blueberries or beets, perhaps?

Jun 30, 2013

zucchini bake

I love summer.  (I know I've said it before, but I'll say it again.)  Despite being pretty busy with work, there's just something wonderful about this season.  Maybe it's the memories of childhood summers with nothing to do but run and play or maybe it's just the warm sun on my flip-flopped feet.  Whatever it is, I'm loving it.

This year, for the very first time, we have a garden which makes it that much sweeter.  It's magical watching tomato plants grow nearly an inch a day, strawberries flowers that turn into pretty red fruits, and basil sprouting new leaves by the hour it seems.  There's so much hope and resiliency in that little 8x4 plot of land.

Jun 26, 2013

What's in Season? Week 4

Here it is for the last week of June...
  • Eggs (this bread would make a great summer breakfast)
  • Large stem bok choy (frittata-ed)
  • Baby bok choy (Asian-style)
  • Red leaf lettuce (on a homemade black bean burger, perhaps?)
  • Charloe cheese (if you still have kale left, this would be good I imagine)
  • Snow peas (do like my husband and pop them straight out of the bag!)
  • Broccoli (chowder)
  • Cherries (I'm sure to have a recipe for these soon...if you can restrain yourself until then!)
  • Beets (just bake them at a low temperature until they're dried, cool them, and enjoy)
  • Spinach (creamed)
  • Zucchini (panini)
New zucchini recipe to come!

Jun 25, 2013

whole wheat pizza dough

Summer is officially in full-swing.  Our garden basil plants are big enough that we can finally enjoy their savory leaves.  So, we decided to take advantage of the fresh herb right outside our door.  We also threw in some Fresh Fork garlic scapes (that were left over from last week) to make this tasty pizza.  This is one of the best whole-wheat pizza crusts we've tried.  It's not 100%, but it's still about 2/3 whole wheat and deliciously soft yet crispy.  And, it only takes a few minutes to make, compared to most pizza crusts which need to sit out all afternoon.  Grab whatever fresh veggies/herbs/cheese you may have sitting around and bake them together into something wonderful.

Jun 19, 2013

What's in Season? Week 3

The season is finally starting to take off!  And here we go...

This week we're getting:
  • Heirloom corn chips (I made these tasty little treats last year)
  • Swiss chard (yum)
  • Green leaf lettuce (would add some beautiful green to our tacos)
  • Radishes (I'm not a huge fan, but will most likely grate them into a salad)
  • Cilantro (for Chipotle-style rice, of course)
  • Zucchini (in a spicy little muffin)
  • Strawberries (it's nearly time for no-bake cheesecake jars)
  • Aged sharp cheddar (mac and cheese, perhaps?)
  • Spinach (for a soup)
  • Beets (turned brownies)
  • Broccoli (broccoli cheddar bake...good use for the cheese, too!)
  • Snow peas (they'd be darn good in some healthy fried rice)
  • Baby greens (for a salad, I'm sure)
All of that, local and super-fresh for $25!  It's a steal this week =)

Jun 13, 2013

homemade (herb) butter

There's a pretty good secret that the world has been keeping from us.  Butter does NOT need to be churned for hours on end by a little old lady with a bonnet.  (Maybe that's just what I've always thought...)

Butter is actually really easy to make, especially if you have a good stand mixer.  And the results, oh Lordy.  I can't even tell you how much fresh butter we gobbled down with homemade bread the day we made this.  You can't say I didn't warn you.

Jun 11, 2013

What's in Season? Week 2

We did it!  We finished all of the delicious eats from last week (minus the beans and eggs which we'll use here soon I'm sure).  It's time for week 2 of our CSA.  This week in Ohio we're getting and you can find some fresh/local/amazing:

  • Kohlrabi (last year we made them into fries)
  • Collard greens (made vegetarian style)
  • Organic rolled oats (granola, muffins, smoothie, oh my...)
  • Garlic scapes (for some fresh salsa, or on the other extreme of the health flavor some homemade butter...recipe to come this week!)
  • Spinach (veggie-style egg drop soup)
  • Mustard greens (spicy freshness in a soup)
  • Strawberries (really, what can't you make with strawberries??)
  • Lettuce (maybe a fresh salad can even make calzones healthier?)
  • Fresh whole wheat linguini (YUM!  This is one of my favorite foods of all times...Ohio City Pasta rocks!!  Just cook it up and toss it with some good olive oil and garlic scapes)
More recipes to come...

Jun 6, 2013

healthy french toast casserole

So, to use some of those delicious eggs from Week 1, I decided to try out a french toast casserole.  I'm just too plain lazy this week to make real french toast.  Summer classes start next week, so it's allowed.  Most of the recipes I found for french toast bakes were full of cream and sugar, but the one I based this recipe off of was pretty good.  A few small modifications and voilĂ !  Enjoy!

Jun 4, 2013

What's in Season? Week 1

We've been anxiously awaiting this week for a loooooong while now.  It's Week 1 of Fresh Fork!  It's a local CSA program based out of Cleveland, Ohio in which each week members pick up a HUGE bag of fresh food grown within 75 miles of our wonderful city.  A lot of the produce is organic or chemical-free and the eggs and milk products are pasture-raised and delicious.  We have once again selected the small vegetarian share, costing us $25 per week (but probably cutting $40 or $50 out of our weekly food budget while forcing us to eat our veggies allowing us the opportunity to enjoy some of the best food the region has to offer.

I've decided to dedicate the summer (actually the next 22 weeks!) to showcasing some amazing in-season delicacies.  Whether you're also a member of Fresh Fork or you're just interested in what fresh food is available at different times of the year in the midwest, I hope you'll find these posts worthwhile.  I plan on listing what food we're getting each week, including links to recipe ideas, as well as posting some new creations to try.

Yesterday we got the list of goodies to expect tomorrow (as part of the small vegetarian share):
  • Broccoli (make some General Tso sauce to put over steamed broccoli)
  • Leaf lettuce (perhaps as a taco topper)
  • Red Russian kale (we've been craving kale chips lately)
  • Strawberries (they make a delicious pancake topper)
  • Black turtle beans (salsa!!)
  • Pasture-raised eggs (can be used in some healthy fried rice...perhaps with General Tso broccoli)
  • Vegan Luna burgers (we made some last year with homemade guacamole on top!)
  • Pea tendrils (this would be good)
  • Pinto beans (chili would be a good way to use of both of these beans...especially with the cold weather lately)
  • Siberian Night beer-washed cheese (gotta try this before offering any recommendations...)
And that's only a week's worth of food.  Apparently the late frosts this year have affected some of the early crops, so we're a little behind on what fresh produce should be coming in, but that's also a promise of heavy bags in the coming weeks.

May 19, 2013

strawberry {blood orange} olive oil bread

Hubs is back after spending the weekend out of town.  Next week he'll be the best man for one of his best friends and had to celebrate his "bachelorhood".  So, I had to entertain myself.  I was kind of dreading it, seeing how it was the first time I would be staying at our house alone with the pup.

But in reality it wasn't so bad.  I honestly don't think I turned on the TV once all weekend.  It was nice and peaceful.  I worked in the yard, read a non-work related book, did last minute wedding reception prep at my parents', and cooked and baked more than I had in quite a while. 

May 16, 2013

brown sugar cupcakes and sunshine

Life isn't always sunshine and cupcakes.  Lately, there have been a lot of struggles.

As you know, I'm a planner.  I already made dough to bake into pizza this weekend and didn't think anything of it.  Yes, it's Thursday morning.  

May 11, 2013

New beginnings

It has been a week of new beginnings. 

Summer started with an amazing road trip (to one of the most beautiful cities I know)...

Apr 24, 2013

healthy peanut butter and jelly muffins

Recently, I've been apologizing to you a lot.  I'm sorry for all of the apologies...including this one.  I haven't forgotten about you.  It's just been a little ridiculous lately.  Can I send you pictures of the new landscaping in the front yard, completed job applications, graded essays and wedding plans in lieu of recipes?  Because that's kind of where my life has been lately.

Apr 10, 2013

100% whole wheat vegan tortillas

So, for the past several months, we've only been eating homemade tortillas.  We haven't bought any since we discovered this recipe.  They're just soooooo much better than the store-bought variety.  But, as we generally only eat whole wheat bread, I haven't really made the recipe much as it was originally written.  I've been pulling up that old recipe and changing it each time.  I eventually ended up with this version, which is our new favorite.  I decided it was time to write it down.  They turn out so soft and pillowy.  They're pretty amazing, if I can say so myself.

Apr 5, 2013

easy vegan onion biscuits

 It seriously became spring at our house this past week.  We tore out a bunch of half-dead trees and bushes from our backyard.  But, we've yet to clean up the carnage so at the moment we've got a big old plant graveyard on our hands.  We also planted a couple of apple trees, a Granny Smith and a Golden Delicious.  They're dwarf trees, so they shouldn't get too big, but they should provide us some apples in the years ahead (as long as the crazy deer will leave them alone...we've gotten needed used deer repellant already!).

Mar 27, 2013

healthier oatmeal peanut butter chocolate chip bars

I'm doing it again.  I started reading Animal, Vegetable, Miracle by Barbara Kingsolver again yesterday.  It's Spring Break and I decided to read, since pleasure reading rarely never happens when classes are in session.

I read it for the first time nearly two years ago and it kind of really changed my life.  Now, reading it this second time is a little more dangerous.  I now have a yard.