Spring Rolls Two Ways & A Birthday Picnic

Oh my, sometimes the best things we put on our table are the simplest. I was craving some deluxe spring rolls, fresh not fried.


potential fillings: cucumber, cilantro, romaine lettuce, avocado, mango, carrots, scallions, and peanuts. Sauce options: a delicious tamarind shoyu sauce from 101 Cookbooks & some peanut sauce from a bottle (very god actually--Whole Foods brand)

You can't seem to find fresh spring rolls anywhere around here. If only I could be as lucky as my friend Amanda who lives right down the street from the best Thai place ever: Jasmine.

Making spring rolls at home is easy and fun, though. We really should do it more often. I like to make a big platter of potential fillings and everyone (in this case it was just me and Mark) builds their own, so to speak. On this particular evening, Mark opted for massive spring roll burritos, filling them to their breaking point, which required the use of many napkins. I had trouble rolling mine as well, so I chopped everything up and ate with a fork thinking of ways to turn it into a salad. I guess it had been a while since I had printed the sauce recipe, because it is actually for a salad!

The sauce was incredible and I think it'd be a great one to have around for a stir-fry.
Tamarind Dipping Sauce
from 101 Cookbooks

2 tablespoons natural sugar, preferably maple sugar or evaporated cane juice
6 tablespoons water
1 tablespoon fresh lime juice
1 tablespoon tamarind concentrate
1 tablespoon shoyu
1 teaspoon chopped fresh cilantro
1 garlic clove, minced
1 teaspoon finely slivered seeded red serrano or Thai bird chile

Combine the sugar and water in a small saucepan, and warm over medium heat until the sugar dissolves. Remove the pan from the heat and mix in the lime juice, tamarind concentrate, and shoyu, stirring until smooth. Let the mixture cool slightly, and then stir in the cilantro, garlic, and chile. The sauce should be tangy and slightly sour. The sauces will keep, covered and refrigerated, for up to 5 days.

Makes 1/2 cup.

When Bethany invited us to her birthday picnic at Arrington Vineyards, I knew I wanted to make the salad with the roasted shallot peanut sauce mentioned in the original post. Bethany's birthday parties are always a good time. Last year we had a picnic at a winery in Shelbyville and fabulous meal prepared by Dylan. I'm still thinking about that Thai Basil ice cream!

Anywho, here's what this year looked like:




Israeli Couscous salad prepared by Dylan


Lentil Salad


My interpretation of Heidi's Spring Roll Salad with Roasted Shallot Peanut Sauce


B'day Cake

Today was not a good day for a picnic as it was 56 degrees and raining, but it was a nice set up as they had outdoor heaters at the winery. I'd definitely like to go back on a nice day. This winery was very picturesque. Not to mention it's owned by Kix Brooks...oh, Brooks & Dunn, you've been good to us.

Makeup Mega Post

Bet you thought you'd gotten rid of us for good, but alas




we creep right back in again.

This summer's brought a lot of changes in our lives. I have no job! What did I do all day? Go crazy, discover Facebook, become a Facebook addict, read a lot of great fiction, sun my legs a little in a cheap lawn chair, oh, and buy a new house!


My new workshop:

My favorite room in the house. Life with a dishwasher is just spectacular, y'all. As adventurous cooks, I estimate we did about 2 hours of dishes a week (at least!) at the old place. A dinner party took nearly a week to recover from, but not anymore. We've been having potlucks every two weeks for the last 2 months and it literally takes two loads in the dishwasher and that's all! We don't have to prerinse really either. We got a good machine on our side now. We let people eat off of real plates, drink out of real glasses! But they're forced to use plastic cutlery. Somehow we run out of silverware before dinner actually gets served, got to work on that. I plan to buy some sets with the birthday/housewarming money my generous mother-in-law has been sending me. I told Mark we should pop out some kids and we'd really be in the money! Oh Deej, you're the best.

So anyway, I'm going to highlight some of the tastiest of our exploits with brief discussion and links to recipes:

This is the pulled pork we made in April frozen and reheated in May with fresh corn and southern style green beans boiled to death with new potatoes. The pork froze really well. It tasted as good as it did the day we made it.

Neely's Grilled Corn Salad


This was really good. We grilled the corn on our grill pan indoors as we didn't want to light up the grill for just corn. The salad actually kept pretty well for a couple of days, but that's coming from me. I tend to like wilty salads because I'm gross like that.

We had the salad with some lovely burgers. Mark had his covered in our favorite cheddar.

You know, to this day, I've never had a cheeseburger and I don't really want to either.

We got the beef from our coop. It's a little pricey, but it really tastes a lot better...perhaps because I don't feel as guilty eating it knowing it was raised by honest local farmers in humane conditions. The coop now sells all kinds of meat, from filet mignon to chicken bologna, they got it. As soon as I'm gainfully employed again we're going to get some really nice steaks. Oh, that list (Things to Purchase When Gainfully Employed Again) is getting longer by the day. I mourn for our Saturdays at Whole Foods. I can't even let myself go in there anymore. However, there's something to be said for living frugally. We should have been living like this all along.

We joined a CSA this year, which has been nice if not a little bit overwhelming at times. Every Monday I take my basket to pick up our veggies. I soon realized this little basket wasn't going to cut it all by its lonesome, but it works hard for us and has many uses as you can see:


I've been trying to think of creative ways to use up all this beautiful produce and clean out my freezer. This little dish attempted to do both.
Giada's Roasted Cod with Lima Beans



I used frozen Limas and cod (not such a good idea as it turns out). The fish was a very unnerving texture and the extras I added to the Lima beans overpowered everything, namely the mint. I have no idea why I put that leaf of lettuce in there. I mean, I like it wilty sometimes, but this didn't work.

We ate it with a glorious salad alongside.

The recipe came from my friend Amanda's mom Patsy. It was just an assortment of veggies cut really small: zucchini, peppers, cukes, tomatoes, etc. The dressing was a simple vinaigrette. I topped mine with a copious amount of avocado (love of my life these days).

Whew this post is long! Almost finished though.

Being in the CSA has introduced me to some new and interesting ingredients, namely garlic scapes. I'd heard of garlic scape pesto and considered using my share to make that, but then I found this little number.
White Bean and Garlic Scape Spread

It was a little intense, so I topped it with some of the chopped veggies leftover from Patsy's salad. It was very yummy. In fact, I wish I had more of those garlic scapes. They have a lovely grassiness about them.

It was on this very night that my camera broke. I've been in mourning ever since and as a result, I've abandoned this blog. That night I served a beautiful roasted chicken which was so good I've made it a couple of times since. I've mastered the big bird, guys. Well, now that I have one of those probe thermometers that you stick in and it beeps whenever the chicken is done.

My camera didn't break entirely. The display screen is messed up which means we can still take pictures, but we just don't know what of. Hence

what was a perfectly acceptable kitten love fest looks more like photos of an illicit affair: caught red handed.

I'm hoping to get a new camera soon (when we get our gov't check--thanks Mr. Obama).
Until then, I'm determined to post crappy pictures because the food we've been making lately has just been too good not to document.

Sometimes I daydream about Artichokes (and manicotti)

Saveur is by far my most anticipated magazine every month. I devour it with great tenacity. It's a real page-turner for me...so much so that I never let myself look ahead or casually peruse it when it first arrives. It's to be savored, appropriately. I have a stack of them beside my bed.

It's not a magazine I go to for too many recipes. It's more about the food-related articles and wonderful pictures for me. I don't know why I don't cook more from the magazine. An article from the March issue regarding artichokes nearly sent me into an obsession. All I could think about was preparing fresh artichokes...but I'd long cut myself off from our Saturday excursions to Whole Foods, given that I was technically unemployed as a student teacher. I couldn't use just any artichokes for the dishes I was dreaming of, after all. My obsession with Whole Foods and the supreme high I get from shopping there warrants a separate post.

Anyway, for a while I dreamed of a fresh artichoke or two sauteed with some dungeness crab and a decent Sauvignon Blanc (with some butter, of course). Mark had a similar dish in Portland last July. I soon dropped the crab idea as I'm really not that big of a fan of seafood (even though I think I should be and often try and force myself to enjoy it. It's a familiarity issue for me. The first times I ate Indian food, I liked it, but didn't love it. It took some getting used to. In my mind, I'm training myself to really crave a nicely cooked, rare piece of fish rather than bloody cow) also I was unemployed in Nashville, TN. Where would I get fresh dungeness crab without going broke anyway?

I soon moved on to this recipe for Stuffed Artichokes:

4 large, full-size artichokes
1 lemon, halved
1 3⁄4 cups dried bread crumbs
1 cup grated pecorino
1⁄3 cup chopped flat-leaf parsley leaves
2 tsp. kosher salt
1 tsp. freshly ground black pepper
8 cloves garlic, finely chopped
5 tbsp. extra-virgin olive oil

1. Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top thirds off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears. Rub cut parts with lemon halves. Open artichoke leaves with your thumbs to make room for stuffing; set aside.

2. Heat oven to 425°. In a large bowl, combine bread crumbs, 3⁄4 cup pecorino, parsley, salt, pepper, and garlic. Working with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over the artichoke and work it in between leaves. Transfer stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1 tbsp. oil. Pour in boiling water to a depth of 1". Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes with foil (oiled side down), and secure foil tightly around dish with kitchen twine. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes.

When all are stuffed, they look like this:


When being eaten, the artichoke looks like this:


The artichoke is by far the most beautiful vegetable in my opinion. Sadly, I didn't enjoy eating them too much. They were still a little prickly. I'm not sure if this is due to Mark's inexperience in paring down the spiky points. We probably should have just doused it with melted butter and called it a night. The pecorino was nice and nutty. Maybe next time we'll make a pecorino butter sauce for them.

Along with the artichokes, we made some baked manicotti from the same issue. We started out by putting together a very simple marinara sauce:
From Saveur:

This tomato sauce, based on one served at Angelo's Fairmount Tavern, tastes just as good when tossed with spaghetti as it does when cooked in dishes like the Veal Parmesan and Baked Manicotti. We recommend using a good brand of canned tomatoes, such as Muir Glen; their balance of tartness and fruity sweetness will yield a brighter-tasting sauce. The sauce will keep in the refrigerator for up to 8 days.

1 28-oz. can whole peeled tomatoes
3 tbsp. extra-virgin olive oil
1 clove garlic, finely chopped
1 bay leaf
1⁄2 small onion, finely chopped
1⁄2 tsp. dried oregano
1⁄4 tsp. dried thyme
1 tbsp. finely chopped
curly or flat-leaf parsley
Kosher salt and freshly ground
black pepper, to taste

1 Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.

2 Heat oil in a 4-qt. saucepan over medium heat. Add the garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

3 Add the chopped tomatoes along with the oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, about 20 minutes. Stir in parsley and season with salt and pepper.

As for the Manicotti:

A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice that complements the rich flavors of the dish, says Saveur.

4 tbsp. unsalted butter
3 cups Angelo's Marinara Sauce
1 8-oz. box dried manicotti shells (about 14)
8 cloves garlic, finely chopped
4 cups whole-milk ricotta
1 cup grated parmesan
7 tbsp. chopped curly or flat-leaf parsley
1 1⁄2 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
1 tsp. freshly ground nutmeg
2 eggs, beaten (I opted not to use any as I hate eggs)

1. Grease a 9" x 13" baking pan with 1 tbsp. butter and spread 1⁄2 cup of the marinara sauce across the bottom of the pan. Set aside. Bring a 6-qt. pot of salted water to a boil over high heat. Add the manicotti and cook until just tender, about 8 minutes. Drain manicotti and rinse under cold water; set aside.

Speaking of which, I've been reading about Julia Child lately and apparently she was both very tall, funny & foul-mouthed...sounds like my kind of gal, right? Well, she was once boiling manicotti in her tiny Paris apartment when she exclaimed to her husband, Paul, who told on her in a letter to his brother: "These damn things are hotter than a stiff cock."

Dear readers, please do not hate me or not employ me due to my bad language, as my grandmother Peg always said, "I was just repeatin' what somebody else said."

That never made a good enough excuse for her cursing when I was younger. So sorry blog, the cat's out of the bag, even though I appear to contain my urges to curse a blue streak in this forum, I do find humor in obscenities and cultivate my own foul mouth.

2. Heat oven to 450°. Heat remaining butter in a 12" skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer garlic to a medium bowl along with the ricotta, 1⁄2 cup parmesan, 5 tbsp. chopped parsley, salt, pepper, nutmeg, and eggs (if you aren't grossed out by them) and stir to combine.

3. Spoon some of the filling into both openings of each manicotti shell. (Alternatively, transfer the ricotta mixture to a 1-gallon resealable plastic bag, snip off a bottom corner of the bag, and pipe filling into pasta.) Repeat with remaining manicotti shells. Transfer stuffed manicotti to prepared baking dish, making 2 rows. Spread the remaining marinara sauce over the manicotti and sprinkle with remaining parmesan. Bake until hot and bubbly, about 20 minutes. Sprinkle with remaining parsley. Let sit for 5 minutes before serving.

I won't make any comments on that last photo regarding what it looks like.

I agree with Saveur regarding the fresh nutmeg. It is a very nice flavor. I also, per Rachel Ray's instruction, add fresh nutmeg to all my greens. I got a bag of fresh nutmeg at the international market for really cheap. It's more than I'll ever use. There were several seeds in the bag and they keep indefinitely in your cupboard.

The manicotti was really good, but I didn't have enough sauce to cover all the noodles. I made two small pans and used Newman's Own Sockarooni sauce for the second dish. They were both quite nice. The Saveur marinara is more acidic and way less sweet.

As I said, we made these dishes a couple of months ago and I'm still catching up. I've been cooking a lot in the last month and I hope to be up to speed before too long.

I had kind of given up on the blog for a while because I thought it was too self-indulgent, but I found out yesterday that my friend Claudia's family really enjoys this site. I'd like to give a big shout out to the Lombardo's and say thanks for the encouragement. I started the blog for myself, of course, and it is good to keep up with recipes that I've altered, but I was beginning to feel a little silly, like no one was getting anything out of it but me. So hello Lombardo's, I feel like I know you guys too as Claudia talks about you all so much.

The Best Chicken Marsala to be had in this great land...

Who knew I even liked chicken marsala?

I didn't until we attended the Iron Fork. I had a sample that I couldn't stop thinking about. Alas, I sought out recipes.

I may go as far as to say that this dish was the best we've ever made in our kitchen. But with a meal this opulent, there should be no leftovers. This is what we like to call "sometimes" foods and not eat it everyday like nobody's watching....which I might have done just a little. Marscapone? I'm useless in resisting it. By the end, I had to throw it out. I just couldn't have it for the third time in three days.

I used to hate white dairy. I drank Tab out of my baby bottle, I'm sure. I've never tasted cereal and milk. I used to make my mama order pizza with no cheese.

I started my backslide at 19 in an Outback Steakhouse. I had butter on a baked potato and it was a religious experience.

I still have some standards; I will never ever willingly eat mayo or sour cream.

So if you have some arteries you care to clog, here's a fine way to do it:

Giada's Chicken with Mustard Marscapone Marsala Sauce (with sauteed kale)

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine (we used a very dry Marsala)
  
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard--I used whole grain mustard--somehow ran out of dijon
  
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Exercise restraint: ONLY TURN THE CHICKEN OVER ONCE. This makes a nice crust on the chicken. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter in the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain.

glistening butta

Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. (I add whatever cheese I'm going to add at this point before the sauce is added. A little tip I picked up from Lynne Rossetto Kasper). Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Improvised Pastas

My favorite food in the whole world is a tomato. They are the one food I cannot live without. Show me a food better than the tomato. Fried corn and tomatoes, bacon and tomatoes: they play very well with others. However, in the summer I eat them like apples; they're perfect by themselves. Sure, they're nightshades, poison to some, very acidic, but I'll never turn my back on them.

I used to hate any tomato-based pasta dish I'd ever make from scratch. The sauce always tasted metallic. Lately, I've been having good luck with little sauces. I'm committed to the idea of making the perfect tomato sauce.

Here are two pasta dishes we've made in the last little while:




All great dishes start out with sauteing onions in olive oil, then adding some garlic and a pesto cube.


I made a big bunch of pesto last summer (minus cheese) and froze it in ice cube trays. I know they've passed their best by date, but I still use them. I have a bag of basil pesto cubes and a bag of arugula pesto cubes. Please try arugula pesto. You're doing yourself a great disservice if you do not.

After the onions soften, then you add whatever other veggies you want (The first dish had spinach, peppers, and chopped canned artichokes), turn the heat up really high so that you get a nice char on everything, then pour in some white wine (In this case, Old Fort White Something-Another from Beans Creek Winery--Spring Break trip with Bethany and Mark 2009!) to deglaze the pan, scrapping up the brown bits. Next, I added a 28 oz. can of crushed tomatoes. I boiled up some whole wheat spaghetti and mixed the two together in a big bowl given to me by my sweet sister-in-law as a wedding present. This was very simple and clean tasting...but I wanted more tomato, something more akin to soup than salsa to cover my noodles.

The second dish was a meat sauce made leisurely last Sunday night. I started out by putting 1 lb. of lean ground sirloin and a pesto cube (maybe a tidbit of butter, but who's keeping track?) into my big ol' cast iron dutch oven. I chopped some onions and peppers and added those guys in (don't let 'em get too soft).

A note about the red bell pepper: I simply cannot do without red bell peppers. I hate how expensive they can be, but they are simple pleasures I've found that I cannot live without. Frozen peppers will do at times, but some times I need them crunchy and delectable in their fresh state. I rationalize that I do not spend money on fancy shoes or that pesky (not to mention bland) Banana Republic anymore, so why not?

I added some red pepper flakes, some homemade chili powder, oregano, probably a myriad of other spices I can't remember, and some s & p and let that go for a while. I added some chopped canned artichoke hearts and three cans of tomatoes to get my fix (1 28 oz. can of sauce, 1 28 oz. can of crushed, and 1 14.5 oz. can of fire roasted diced)! I let that come up to a simmer and added a pinch of sugar. The sugar cannot be avoided, mind you (not entirely true--you might be able to figure something out with agave syrup or your favorite sugar substitute). The sweetness from the sugar balances the acidity of the tomatoes. I then added 2 bay leaves and a parm rind from the freezer and let it simmer away for as long as we could wait: about 45 minutes, I'm guessing.

In the meantime, I boiled the pasta water, salted it well (always add more salt than you think is sufficient) and added a box of rigatoni. In a separate pan, I sauteed some cremini mushrooms in 2 tablespoons of butter until all the butter was absorbed. I deglazed the pan with some leftover marsala wine we had for some incredible chicken marsala you'll hear about some day. These mushrooms were incredible. I'd intended to fold them into the sauce, but I didn't want their flavor to get lost in with everything else. So, I poured the mixture into the bottom of my baking dish. When the noodles were done, I poured them in a big bowl and added enough sauce to cover them well. I poured this on top of the layer of mushrooms and topped it with pecorino romano cheese, parm, and skim mozz. I baked it at 450 for 10 minutes and yeah, it was the best so far.

A few interesting bits of info re: at-home pasta goodness:
1. You don't have to spring for the expensive tomatoes. My darling Lynne prefers Hunt's.
2. Trader Joe's never ceases to amaze me. They're dried pasta has proven to be better than many of the more expensive products that get me with the flashy packaging. See this article. Thanks for the info Claudia/Lesley.

Also, I'm in the midst of a culinary love affair with Ina Garten! I once counted her a nemesis with her condescending descriptors of "good olive oil," etc. Now I know what it's all about: more details to come, maybe.

Please stop, Ina. That's tacky. I'm a married woman.

Steak & Peanut Butter

My mentor teacher was so excited when she saw my lunch the other day. She exclaimed, "Oh, that looks and smells so good. Is it pot roast?" No, I tell her, it's steak and peanut butter. I realize that sounds kinda gross and she immediately becomes uninterested. I didn't mean it that way, but it's true. It is steak and peanut butter and it's pretty good.

With my teaching responsibilities dying down, I've come back to recipe reading. I couldn't be more pleased because for a while I thought I might never be inspired by cooking again.

I do think it was a good experience to learn how to cook like "real people" with simple no-nonsense recipes for chicken breasts and a requisite rice cooker (I love this appliance...a wedding gift from Sandy Sprankles--my favorite name ever. It automatically shifts itself to warm once the rice is cooked. You don't have to watch it or time it).

I found this recipe in an old issue of Everyday Food.

Skirt Steak & Bok Choy Stir-Fry

Ingredients:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon honey
2 garlic cloves, minced
coarse salt and ground pepper
1 pound skirt steak, thinly sliced crosswise
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large head bok choy, cut 1 inch thick crosswise
4 medium carrots, halved lengthwise, thinly sliced on bias
cooked rice, for serving (We had brown rice seasoned with Asian garlic and chili paste)
1/4 cup peanuts, chopped

Directions:
1. In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
2. In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
3. To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.

I loooooove bok choy. The spines are very celery-like in texture, but without the acrid taste of actual celery. I kind of freaked out when I realized the stir-fry to sauce ratio and doubled the sauce. I do not think this was a wise decision. It was still really good, but I think the flavors would have been more subtle and less peanut butter and steak if I'd had some patience and taken into account that the bok choy would obviously wilt down.

This reaction came from my experience with recipes from the Everyday Food magazine. I absolutely adore this publication, but it's mostly for the stylistic elements of it. The photography charms the pants off me, but the recipes are very simple and sometimes I wonder why they take up space with the repeated information (I've been a subscriber for a little too long, but you let an issue show up late and I'm calling their customer service department immediately).

Sometimes simplicity is best, but I adhere to the advice of Bobby Flay (I can't believe I'm invoking his name; I can't stand to see or hear him. I will not tell you what I think he looks like.): cook it less and season it more.

We also had some lovely Asian Cabbage Slaw (also from Everyday Food):


Ingredients:
2 tablespoons fresh lime juice
2 milliliters rice vinegar
1 tablespoon vegetable oil (I used olive oil)
2 teaspoons sugar
Salt
1/2 small head shredded Savoy or green cabbage (I used green)
1 cup fresh cilantro leaves
4 scallions, cut into matchsticks
1 grated carrot
1/2 fresh jalapeno, minced

Directions:
In a large bowl, combine 2 tablespoons fresh lime juice, 2 tablespoons rice vinegar, 1 tablespoon vegetable oil, and 2 teaspoons sugar; season with salt and whisk. To dressing, add 1/2 small head shredded Savoy or green cabbage, 1 cup fresh cilantro leaves, 4 scallions, cut into matchsticks, 1 grated carrot, and 1/2 fresh jalapeno, minced, and toss to combine.

This was delectable...and only gets better with age. I adore raw cabbage. Pickled foods like this are good for digestion. The macros have a dish like this with every meal.

Summertime...and the livin' is easy

Here are the cupcakes I made for my last day of student teaching. These were exclusive cupcakes made for my mentor teacher and other folks at the school who kept me alive (mainly the school librarian--she was indispensable). Now I'm on to a full-on job search and packing. We will soon be leaving South Nashville for our new digs in the East (fingers crossed tightly).

The cupcakes are a version of my very favorite cake recipe from Anne Byrn. I've made this cake so many times for so many people. It's super easy and a real treat. I generally don't care for desserts, but this cake is an exception.

Strawberry Cake with Strawberry Cream Cheese Frosting

Cake ingredients:
1 package (18.25 oz) plain white cake mix (do not get super moist varieties)
1 package (3 oz.) strawberry gelatin (this makes the cake non-vegetarian friendly)
1 c. mashed fresh strawberries with juice
1 c. veg oil
1/2 c. whole milk
4 large eggs
1 c. sweetened coconut
1/2 c. chopped pecans

Frosting ingredients:
1 package (8 oz.) cream cheese, at room temp
8 tablespoons (1 stick) butter, at room temp
3.5 c. confectioners' sugar
3/4 c. mashed and drained strawberries
1/2 c. coconut
1/2 c. chopped pecans

Directions:
1. Preheat oven to 350. Spray your pans with Pam.
2. Mix cake mix, strawberry gelatin, strawberries, oil, milk, and eggs for a couple of minutes until well blended. Scrape down the sides of the bowl every once in a while.
3. Add coconut and pecans.
4. Pour into cake pans (3 9-inch round pans)
5. Bake 28-30 minutes until a toothpick, when inserted into the cake, comes out clean.

Make frosting:
1. Cream the butter and cream cheese.
2. Slowly add confectioners sugar until it's all combined.
3. Fold in pecans and coconut.

There you are...best ever strawberry cake. Blue Ribbon worthy.