My Husband Can Cook

Going vegan, that's when we really learned how to cook. Vegan food is some of the tastiest out there, because it uses fresh fruits/vegetables and lots of different spices. A whole world of spice opened up to us when we went vegan. Well, we couldn't keep the veganism going, however, and we reverted to vegetarianism, but the cooking lessons learned have stayed with us. I think Jason is a better cook than me, much more intuitive. I'm lucky to have a man that loves to make me meals. Tonight I was pleasantly surprised after returning home *ravished* from teaching a cycling class; Jason had made the most perfect summer meal. Because it is so simple and so extremely delicious, I will share it with you here... Note: these measurements are not exact, as he just "did a little of this and a little of that."

Corn and Cilantro Pesto Pasta

16 oz. whole-wheat rotini pasta

3 ears of corn, steamed & chilled

parmigiano-reggiano cheese, grated

Boil the pasta in salted water. Slice the corn off the cobs. Top the pasta with cilantro pesto (below), chilled corn, and a generous amount of parmigiano cheese. Grab a spot on the deck & enjoy in the cool evening breeze of summer!

Cilantro Pesto

1/4 c. basil

3 c. cilantro

1/2 c. pine nuts

1/2 tsp. dried mint

1/2 tsp. salt

1/2 tsp. pepper

1 T. lemon juice

4 cloves garlic, roughly chopped

Blend all ingredients in food processor, and add 1/2c. extra-virgin olive oil slowly.

Cilantro Pesto

I wish I could've gotten a picture that would do this dish justice. You must try this; it is delectable!! I am one lucky mama.

Early Summer Rhubarb Bread and a New German Love

Receiving only a small share from our CSA means that we were lucky to get some rhubarb scraps (and by scraps I mean, thrown in the bottom of the bucket making us wonder if they mistook our box for a compost bin) recently.

Not having enough to make our beloved Rhubarb Crunch, I decided to try a Rhubarb Bread recipe from one of my all-time favorite cookbooks, How It All Vegan. This bread was tart, soft, and delicious! Best of all, it only used half the rhubarb we got, so I can make another loaf... score!

On another note, I was recently introduced to a new German wine, and I'm in love. Gewurtztraminer has been a long-time favorite, and now I can add Spatlese to the list. You must try this.

BTW, it happens to pair quite well with rhubarb bread. :)

Kale Chips: A little laborious, but good

BEFORE

BEFORE

AFTER

In our last CSA box we received a bunch of kale. Having many other greens already, I wasn't sure what I wanted to make with this. So, I did a little perusing of the world-wide-web, and came across this recipe from 28 Cooks. They ARE a little work when considering they're a snack that's gone in a minute. BUT, they still were scrumptious and healthy... and the crunch, you should hear it!

Denver PrideFest 2009

Half-naked men + hot sun + house beats + happy people = A FABulous GAY Day!! Denver had an incredible turn-out for the support and awareness of GLBT issues. All that love and un-inhibited atmosphere is freeing. I'm sooo proud.

Giant Toddler/ Tiny Town

This weekend we finally got around to visiting Tiny Town in Morrison, CO. This place was built in the 1920's, and it is definitely worth checking out. Many of the houses/buildings are like super-over-sized doll houses, and then some are actually big enough for a toddler to enter. Everything you would find in your local community is featured in this miniature town... from the local newspaper, to a hair salon, an auto dealer, a library, a greenhouse... nothing has been missed. The buildings are impressive, but the miniature decor inside them is often even more impressive! Added bonuses: mini-train ride and playground.

Gorgeously Green

Our CSA Week 2:

Needless to say, our intake of leafy green vegetables has increased dramatically! I was so excited to see kale in our box this week. I've heard about how fantastic kale chips are, and I've been dying to try to make them. I will let you know how they turn out! One bonus with this farm is that they grow a ton of cilantro. We use cilantro in so much of our cooking that getting a fresh batch every week is fabulous. We're eating more spinach salads right now as we wait for the more traditional veggies and fruits to start coming. The radishes are beautiful, but I still don't know the best way to use them. If you happen to read this and have any suggestions, I'd love to hear them.

We also received garlic scapes which we knew nothing about ahead of time, but there is an awesome pesto recipe that the farm recommended. I can't wait to try it! Week 2, not a ton of variety, but we are already inspired and learning. There is something that just feels right about eating with the season. I think it makes each type of produce more special. I can see us looking forward to the great treasures that every season brings since we will have gone without them for a while. Absence does make the heart "grow" fonder.

Special Card for a Special Someone

Happy Father's Day to the best husband, friend, and father we could ever ask for. I just wanted to say...

Captured Moment

I will cherish this picture forever. Sofi and Grandad.

Happy Un-birthday

We have a tradition in our family of celebrating each other throughout the year. While the standard hallmark holidays are great, we feel one day is not enough to show we're thinking of each other. So, we've developed the un-birthday. We may do something nice for someone or get them a present that's just perfect for them, but it's always a surprise... "Happy Un-birthday"!

Well, I just happened across this stellar find at the thrift store. As grandma-in-law would say, "I just couldn't afford not to buy it!" Seriously, it rocks (in both senses of the word)! Happy Un-birthday, Sofi!

Act Global, Buy Local

This weekend we had a fantastic day at our new CSA farm. We're so excited for this new adventure/ learning experience. Our goal was twofold: to eat more seasonally, locally and organic, and to teach our children where their food comes from. Although the farm wasn't in full bloom yet, we still got to see fields of rhubarb and garlic and parsley and strawberries and...!

I can't wait to learn how to cook with some new veggies. We need to expand our repertoire. Now, we don't eat eggs, but during the farm tour we visited the hens and got to collect a half dozen fresh eggs. Normally, this sight would have bothered me, but these hens really were allowed a huge field to roam in. It was fun, and we collected the eggs to give to my parents. We saw lots of different animals and had fun bringing some of Sofi's books to life (think, Is Your Mama a Llama?).

I can't wait for our first CSA pick-up! I think making a special bag to pick-up our beautiful, fresh produce is in order... something to pass the time.

Really?

You know when you're having a great day or week? Life feels easy... events flow naturally... little things make you laugh? This is the "good stuff" as Jason and I like to call it. Well, this week has been full of it (good stuff, that is). A future path is laid out for me; friendships are growing stronger; ducks, yes ducks, show up outside our door. Sometimes it seems as if everything happens for a reason, but really? Reflections on what led me to the point I'm at today seem almost choreographed. This is not something I believe in, though I can't help noticing.
Good stuff.