They started out so sweet and innocent. Simple homemade peanut butter chocolate candies. The original recipe (Smitten Kitchen) makes them look so elegant. But for Halloween 2012, in my hands they developed adorable eyes. Which was what my original buckeye recipe post showed. The mutating started very slowly, at first with just a couple developing a simple slit for a mouth. By 2014 they had taken on whole new characters.
2015 was the first sighting of blood and knives. Things escalated quickly from there. Continue reading
It’s good warm or cold. It’s both summery and wintery at the same time. Fruity and earthy. Enough for a crowd or leftovers for the week. I have a yellowed recipe clipping from the Star Tribune. I’m guessing from around 2007 when I had my own studio apartment and I felt very grown-up having my own newspaper delivered. I’ve modified it only a little over the years and realized that it is easy to modify and hard to screw up.
This meal that has taken almost ten years of fussing and simplifying to become a regular in my kitchen. It all started January 14th 2008, and I know because the printer put a time stamp on it.
This was during my year of Monday Night Dinners. Every Monday morning I’d call a list of friends and announce “It’s Monday! Are you coming to dinner?”
Then I’d search the internet for cooking inspiration. That Monday at 10:25am I printed a Bon Appetit recipe on Epicurious for Chicken Curry with Dried Apricots. It called for a jar of mango chutney. But I was ambitious so I also printed a recipe from Alton Brown on the Food Network for mango chutney.
In the intervening years I’d occasionally make it with purchased mango chutney. I even blogged about it once before. It was ok, but too simple and not nearly as good as the original. But making chutney separately was too much of an extra step. Now I use fresh mangos in a hodgepodge of a one-pot recipe. It’s way tastier than the purchased version and super flexible with ingredients. I love it.
Being primarily self employed is both delightful and maddeningly frustrating.
The delightful part is being able to do work at breweries, or outdoors, or having sweet and fuzzy work partners.
But it is also maddeningly frustrating when I want to be productive, and I set out to be successful and then just keep getting in my own way, and there is no one to blame but myself. Continue reading
Three years can seem like a long time to be on this weird Alice in Wonderland journey into the world of handstands. But really my acrobatic training age is barely out of it’s infancy. It stands in contrast to my triathlon training age. I just did my 21st consecutive year of the Heart Of the Lakes Triathlon (HOLT). While I love finding new ways to make mistakes (like the other week when I kept trying to put on my goggles for the run) I’ve racked up more lessons than I can count. In handstands, I can finally count the five most critical things I’ve learned.
1) Fucking log it. Continue reading
They’re here! After weeks and weeks of anticipation and asking the produce people at my co-op, they are finally in stock.
Garlic scapes are one of my favorite very seasonal items. If you love garlic you need to get some now! Their season is short so don’t delay. You can eat them raw or cooked. Just do some googling and you’ll find a recipe or idea that suits you.
This is my go-to garlic scape salad.
I’ve had all the ingredients in the pantry just waiting for the garlic scapes to arrive. Continue reading
It was so easy, and so much fun there is no story, but there is video!
(It’s best with the sound on.)
Last October, 2017 we had our traditional BWCA paddling vacation. It was our five year honeymoon anniversary and everything went strangely smoothly.
Five years ago we paddled and portaged 245 miles of the Canadian border in 19 days and most of it was not fun. It was fantastically type 2 fun; filled with being dirty or tired or cold or hungry. So while 2017 didn’t give us any paddling stories, I still love our epic adventure stories from 2012.