Carolina in My Mind

This morning, I officially decided that I'm ready and excited to move to Chapel Hill.  I was getting ready for work, a little groggy from a night of going away festivities with my neighbors, and James Taylor's "Carolina in my Mind" came on the radio.  I found myself standing amongst a ton of boxes with tears filling my eyes.  I quickly was brought back to my college graduation day when the same song came on the radio as I was packing to leave UNC.  I really do get to be a Carolina student again!

Being that I am a lover of ritual, I deeply appreciated the neighborhood party that was thrown together last night.  It started out with yoga in the courtyard with Katie, the yoga instructor.  With our hands rested over our hearts, she asked my friends to send good thoughts my way for my new journey.  I could feel a warm feeling of deepest gratitude run through my body. 

After yoga, we celebrated the evening with lots of wine, beer, and delicious summer food.  I made a pasta salad that matched the hot and humid weather perfectly!

Bernard Street Pasta Salad
1 pound farfalle pasta
Freshly ground black pepper
1 tablespoon olive oil
1 yellow squash, sliced into 1/4-inch thick discs
1 zucchini squash, sliced into 1/4-inch thick discs
1 cup diced sun-dried tomatoes
1 cup packed fresh basil leaves
1/2 cup fresh packed parsley leaves

Dressing:
2 tablespoons apple cider vinegar
2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
1 teaspoon stone ground mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.  Cook zucchini and squash in a small amount of olive oil for 5 minutes over medium heat.

For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.

Transitions and Worries

Friends, I am so sorry that I've abandoned my blog recently.  I've been trying to tie up lots of loose ends before I move to Chapel Hill this weekend.  More packing and errands, less cooking and blogging. 

I just can't believe that I will be an Orange County resident in less than a week.  I will go from working in the real world to living in a student bubble in Chapel Hill.  I'm so excited about it too, but I'm also terrified.  I get anxious with transitions... I get this feeling in my chest that let's me know that I'm stepping into new territory.  My heart says, "This is what you've been waiting and working for."  My mind says, "Whoa, slow down little lady.  Who do you think you are for changing your life?"

One thing really comforted me today though.  It's a letter that a 22-year-old complete stranger wrote to her 40-year-old self.  I found it on Cassie Boorn, a blog I check out every now and then.  The writer of the letter worries a lot just like I do.  I love the wisdom that she decides to pass along to her older self.  Enjoy!

Dear 40 year old Cassie,

I think about you often. I wonder where you are in your life, who you are with, and what you are doing.

And as it is our nature I worry. I worry that you aren’t happy. I worry that you aren’t where I imagine you to be. And often, I worry that you are. I worry that you are lonely. I worry that you don’t take care of yourself. I worry that you settled.

I know that we tend to hold on to the past but I ask you please don’t play the “should have” “would have” games. Trust me, you did everything you thought was right. You did your best. I can assure you, because right now? I am doing the best that I can.

Please, don’t think back to the “good old times,” and reminisce of life in your 20’s. You know things now. You are sure about things now. The only thing I am sure about? Well, I am not even sure that I am sure about anything. It is scary. Your 20’s are scary. I am a little bit scared.

Now that we got all of that out of the way. Let’s talk about your 40’s. You better be traveling. I know, you probably are working really hard. You probably don’t have the time. You may even have a family. But seriously? We promised our self we would travel to Bali, and Greece. We talked about Italy and France and even fantasized about Australia. Get. Moving.

Don’t give up your passions. Don’t write me off as young and naïve. I know I am a little crazy. My ideas are big. But that is ok, so is the world. So just keep slaving away. Talk to everyone you meet. Share your ideas and your passions. Don’t let them gather dust. And for the love of God don’t become trapped in everyday routine

I hope that you are happy. I hope that you achieved your dreams. I hope that Aiden is doing well as a 24 year old man. (holy cow!) I hope that everything came around full circle and that you notice the small things in life.

I also hope the government didn’t l censor technology and take this letter away from you. (Again, I worry)

P.S. I apologize for killing your chance of having a metabolism. Yo-Yo dieting was the thing to do. And the tanning beds? Sorry about that too. And the tattoo we sport? Just roll with it…

I hope you are well.

Love Always,

The 22 year-old you.

The really great moments...

One thing that I have certainly learned over the past year is that life tends to be really hard for a lot of people (especially during these tough economic times.)  People can certainly be inundated with daily worries and anxiety about whether they are going to get a job, raise good kids, be able to pay the bills, etc...

Ten months ago, I would respond to my customers with a "stay positive and keep on trucking" kind of attitude.  I've learned though that this response is not the best one.  In fact, I've found that people just want me to listen and to lend any guidance that I can.  Too much positivity can be downright condescending sometimes.  Barbara Ehrenreich's new book talks a lot about this... I highly recommend reading it.

On the other hand, sometimes in life something really great and fun happens.  A sweet girl is proposed to on Wake Forest's campus by her one great love or a girl who has been single for quite awhile falls for a fisherman during a women's fly fishing weekend.  These are the moments that make everything else seem so trivial.

The past few days, I've been in the mountains yet again.  Jumping off more waterfalls, hiking to beautiful places, and fishing a lot (with that fisherman)... AND I caught an awesome rainbow trout.  These are the fun times that I look forward to amongst all of life's hassles!

Basil Pesto

2 c. packed fresh basil leaves, minced

2 large cloves garlic, sliced
1/2 c. pine nuts or walnuts
2/3 c. olive oil
3/4 c. freshly grated Parmesan cheese (optional)

Place all ingredients in blender and process until smooth. Transfer to jar and cover with film of olive oil (air is basil pesto's enemy). Seal with tight fitting lid. Use right away, refrigerate up to 3 months, or freeze. Stir oil into pesto before using.

A Sunday in the Kitchen

This weekend brought a variety of activities that kept me running around town.  On Friday night, I taught an interviewing workshop at Wake Correctional for 30+ inmates.  Because my coworker wasn't allowed in by the correctional officer at the gate, I was left alone to teach the class.  The workshop went very well though.  Considering the students had nowhere else that they needed to be, they asked great questions and really paid attention. 

On Saturday, I started my day with a morning run.  Because I've relied so heavily on my YMCA membership over the past few months (and neglected my regular runs), it was quite a challenge to re-introduce my legs to running.  Annie definitely appreciated the outing though!  The rest of Saturday was taken up with seeing my best friend in a wedding dress for the first time (gasp, we really are of the marrying age!), volunteering in Cary, and babysitting until the wee hours of Sunday morning.

By the time I rolled out of bed on Sunday to go to church, I had all kinds of recipes dancing in my head for a relaxing afternoon in the kitchen.  Cookies? Mexican food? Lasagna?  I finally decided to try a recipe from Moosewood Cafe, one of my favorite cookbooks.  Enjoy!

3 things about this recipe:

1. You don't have to pre-cook the noodles, nor do you have to buy the no-cook noodles.  The extra sauce of the recipe cooks the noodles to perfection!
2. With less cheese in this lasagna, this recipe is low fat...347 calories per serving and 8.6g Fat.  Not too shabby!
3. Buy canned whole tomatoes (all the time) instead of crushed or diced tomatoes.  Tomato canning companies use the highest quality tomatoes for canned whole tomatoes and scrape the scraps into the crushed and diced tomato pile.  Plus, it's so fun to crush the tomatoes by hand!

Vegetable Lasagna Bechamel
1 T. canola or other Veg. oil
2 T. unbleached white flour
2 1/2 cups 1% Milk
1/4 tsp. nutmeg
1/2 tsp. Dijon mustard
salt and ground black pepper to taste
1 tsp. olive oil
4 cloves garlic, minced
2 cups chopped leeks, white and tender green parts

1/2 tsp. dried thyme

1 cup dry white wine

1 1/2 cups peeled and diced carrots
1 zucchini, chopped

1/2 cup peeled and diced broccoli stalks

2 1/2 cups broccoli florets

3 cups canned whole tomatoes, 28-oz. can

1/3 cup chopped fresh basil

3/4 pound uncooked lasagna noodles

1/2 cup grated Parmesan cheese

1/4 cup grated low fat mozzarella

Warm oil in a small sauce pan and then stir in flour. Slowly whisk in milk, 1/2 cup at a time. Continue to cook, stirring often, until sauce thickens a bit.  Bechamel will not be very thick at the end. Remove from the heat and set aside.

In a heavy non-stick skillet, on medium heat, warm the olive oil. Add garlic, leeks, and thyme and saute for 2-3 minutes. Add wine, carrots, and broccoli stalks, cover, and simmer for about 5 min. Add broccoli florets and zucchini, cover and cook for 3-4 min, until all veggies are tender but still firm. Add salt and pepper to taste, and set aside.

Pour canned tomatoes and juice into a bowl and crush tomatoes by hand.  Add fresh basil and set aside.

Preheat oven to 350 degrees.  Prepare an 8x12 inch baking dish with cooking spray. Assemble the lasagna. Layer half of tomato-basil mixture on the bottom of the dish, then add a single layer of noodles, half of veggies, a cup of bechamel, 1/4 cup of Parmesan and 2 T. of mozzarella cheese. Top with a second layer of noodles, the rest of the veggies, and bechamel sauce.  Add a third layer of noodles, the rest of tomato-basil mixture of remaining cheeses.

Cover and cook for 50 minutes. Uncover and cook for an additional 10 minutes. Allow the lasagna to rest for 10 minutes before serving.

My First Great Love

Exactly two years ago, I headed out to Saving Grace Animal Shelter in hopes of falling in love with a sweet dog.  Upon arriving, the owner opened the gates and I was flooded with lots of rescue dogs of all ages and sizes.  Of course, my attention was drawn to the muddy hound who greeted me with a kiss (a habit we've spent the last 2 years trying to break.)

Annie has been such a fun first dog.  Being that I like to be in control of all parts of my life, my wild little beagle has certainly taught me to relax a little bit... and we've, of course, had our bumps in the road.  I'll never forget how close I was to making beagle stew when Annie chewed up my roommate's beloved Blackberry.  She also had a terrible habit of turning my food guru's beautiful yard on Bickett St. into a graveyard in a matter of minutes.

At the end of the day though, I love how Annie snuggles up to me.  I also love how happy she is in the woods or on afternoon runs.  She is a joy to my life and has transformed my lonely single gal days into adventures.  For that, I am incredibly grateful! 

Thinking of adopting a dog?  Check out Saving Grace!  As for a recipe, my days have been incredibly busy with turning in paperwork for school, finishing up my month with AmeriCorps, and  trying to get moving arrangements squared away for Chapel Hill.  My dinners have included simple but delicious summer vegetables that don't really require a fancy recipe.  I did have a yummy egg and sundried tomato english muffin today though.

Egg and Tomato Muffin

2 eggs

1 english muffin

goat cheese

sundried tomatoes, sliced

butter/vegetable oil

Beat egg and fry it in a pan with butter or vegetable oil.  Heat the english muffin with goat cheese under the broiler for about 3 minutes.  Add egg and sundried tomatoes to the sandwich for a quick and filling breakfast!

Family Memories and Figs

My grandmother's 87th birthday was this past weekend, and I spent my Wrightsville Beach time celebrating her wonderful life.  Especially at 87, my grandmother is an amazing woman with tons of energy.  I wanted to capture some of her life stories on tape so that I could continue to share them with future generations in the decades to come. 

During my interview, I focused more on the personal stories and less on the family history.  My grandmother has experienced a lot: a loving 50+ year marriage, motherhood, the passing of loved ones, the Great Depression, WWII, Vietnam, Integration.  I loved hearing about how all of these life events affected her personally.

As I interviewed my grandmother, I began to realize just how large of an impact one's 20's have on an individual... even many decades later.  I asked her, what was the most exciting time in her life?  She said that she loved it when she and my grandfather were dating, and he would fly his plane over her house (he was in the military.)  In regards to my grandfather, she described him as "a man of principle who [she] admired greatly."  As for the secret to a happy marriage? Patience, and a willingness to do the things that your spouse likes to do.  "Mac loved to fish and hunt.  I had never done any of those things before, but I hunted and fished and ran and jumped over fences because that's what he liked to do."

I so enjoyed listening to my grandmother's memories.  We can all learn from our elders' experiences, and I encourage you to take some time to document stories from your grandparents.  For instance, my grandmother said that she barely felt the weight of the Depression, because her family had an extensive garden...they never were short on food.  If only we all continued to grow our own food; we could have certainly save a lot of money during these tough economic times.

For the following recipe, I used home grown figs from my friend Jordan's garden!

Fig and Prosciutto Pizza
Cornmeal (for sprinkling)
1 lb. package purchased pizza dough
2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices (Jordan's figs, if you're lucky enough!)
2 Tbsp. fig balsamic vinegar, divided
8 thin slices prosciutto (from two 3-ounce packages)
1 Tbsp. extra-virgin olive oil
8 cups arugula

Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.

Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

Mailbox at the Stairs

I spent this past weekend with my toes in the sand.  Beautiful days, cool ocean water, and entertaining family... it was a perfect weekend.  I also finished my book which has traveled with me to both ends of the state in the last week.

One of the fun things that I did while at the beach was visit the Mailbox at the Stairs.  This is a spot in Wrightsville Beach where both locals and visitors come to write in a journal.  Some passages are anonymous and some have names and dates.  After a little walk down the beach, I finally checked it out for myself. 

Sitting on the steps alone at the end of my weekend beach vacation with the Atlantic Ocean laid out in front of me, I became engrossed by the messages left by complete strangers.  It's interesting, because all the passages seemed unusually alike.  Some talked about their visit to Wrightsville Beach.  Some wrote favorite quotes or bible verses.

Most passages talked about love... new love, anniversaries, friendship, family, heartbreak, and even fear of not finding love. 

It didn't surprise me that many used this beautiful, peaceful spot to reflect on loved ones who have passed away...

It's just amazing to me that we all believe ourselves to be so unique and different from one another... all coming from different life experiences and points of view.  The overriding theme, though, of what makes, breaks, or affects us is all the same.  I thoroughly enjoyed my adventure to Mailbox at the Stairs.  I won't tell you where it is... searching for it is part of the fun.  Definitely stop by this beautiful spot next time you're in Wrightsville!

Lemon Tea Bread

(I made this for my coworkers a few months ago but never posted it.  It was a hit!)

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.

Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

The Work of AmeriCorps

Never doubt that a small group of thoughtful, committed citizens can change the world;

indeed, it's the only thing that ever does.

- Margaret Mead

Last night, I made blueberry muffins for my fellow AmeriCorps volunteers.  They certainly deserve the recognition considering they've helped over 200 Wake and Johnston County residents find work in less than a year.  I'm incredibly proud to be part of such a great cause!


To Die For Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Hello Summer!

Summer officially arrived this week... boy, could I feel it!  Hot, humid weather made every moment spent outside a brutal one.  It made me miss the pleasant mountain temperatures and cool evening breezes.  I guess I shouldn't be complaining about sunshine and blue skies though, right? 

Although I printed out my review material this morning for medical school, I'm trying not to think too much about August 16th.  Instead, I'm focusing on good company, wonderful books, and fun adventures.  This past weekend, life led me to the base of Twin Falls in Pisgah National Forest with Comfort Me with Apples (Ruth Reichl) in my backpack.  Reading about the life of a food critic with the sound of water in the background...ah, so content. 

This coming weekend, I'm heading to the opposite yet equally beautiful end of NC to enjoy some ocean swimming and beach walking.  Stay tuned!

Skillet Greens
(Bon Appetit, April 2008)
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 large bunch kale thick stems removed, greens cut into 1-inch strips (about 10 cups packed)
1 14 1/2-ounce can diced tomatoes, drained

Heat oil in large nonstick skillet over medium heat. Add garlic and cumin; stir 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.

More Mountains

This weekend, I am in the mountains once again.  Enjoying the cool air, catching up with my favorite food guru, and spending time with this one boy... and, as always, I've been around delicious food. 

After a trail run on the Blue Ridge Parkway, my cousin took me to Over Easy in Asheville for brunch.  Friends, you have to go.  It's a tiny one-room diner with bright walls and friendly service.  The food is to die for.  Seriously, get the Huevos Rancheros and you will taste heaven.  The coffee cups are the coolest part of the restaurant though.  Big, warm mugs that are made by a local potter.  I decided to buy mine, so that I will think of the mountains and my lovely food guru every time I take a sip of coffee in the real world.

Yesterday evening, I went on the best date: jumping off waterfalls in Dupont State Forest, picnicking in front of a beautiful mountain view, and picking wild blueberries! 

I had never been berry picking before.  To be honest, I have always been worried that I'd pick something poisonous and find myself in the ER.  Not last night though... last night ended with a giant pale of blueberries, a tired Annie dog, and wonderful memories made.

Because I haven't done a lot of my own cooking this weekend, I shall revert back to a granola recipe that I made about 2 weeks ago.  I was trying to copy the expensive stuff that I always find myself splurging on at Whole Foods.  I dare say that I did a pretty darn good job!  Enjoy!

Delicious Granola
3/4 cups pecans
1/2 cup natural almonds
4 cups old-fashioned rolled oats
1 stick (8 tablespoons) unsalted butter
1/3 cup pure maple syrup, cane syrup or honey, at room temperature
1/4 teaspoon fine salt
1 cup dried fruit
1/2 cup white chocolate chips

Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.

Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.

Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool completely; the mixture will crisp as it cools. Add the berries, chocolate, and reserved nuts and toss.

(This mix will store well in an air tight container for a month.)

Engagement Party Festivities

Hello loves!  I hope that you stayed cool during this scorcher of a weekend.  My weekend was a busy one: spending my time in 2 different worlds of planning a fancy engagement party and teaching/volunteering in the prison. 

On Saturday, I joined forces with 5 other lovely ladies to throw the first engagement party of many for my favorite couple, John and Rachel.  It turned out to be a beautiful evening and the event fell together perfectly. 

As part of the decorations, I threw together this cheap, easy, and, might I say, clever flower arrangement.  I used old wine bottles (which aren't hard to collect), string, and flowers that were cut out of a friend's yard.  Jordan and I were also in charge of the cupcakes.  Don't you like the flags?  They were printed by Adrian and assembled by yours truly.

Sprinkles' Strawberry Cupcakes
(Makes 1 dozen)
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup whole milk, room temperature
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles' Strawberry Frosting
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp. pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

A Thrown-Together Summah Dinnah

In most aspects of my life, I'm a planner.  I plan what I'm going to eat for the week on Sunday.  I rely on shopping lists, to-do lists, pre-set goals, and timelines.  My personal planner is my life force, and I even write down when I'm going to work out each day.

With that being said, I'm always so proud of myself when I throw together a dinner without a lot of planning in advance.  I'm even happier when it comes out super tasty.  This happened on Tuesday night.  With leftover zucchini from my zucchini cupcakes, I decided to throw together some Zucchini Latkes for dinner with a side of tomatoes and basil.  Oh my, it hit the spot.  Try this recipe...

Zucchini Latkes
3 lbs. zucchini
1 1/3 cups plain fine dry bread crumbs
2 large eggs, lightly beaten
1 tsp. fresh parsley, chopped
About 1 cup vegetable oil for frying

Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.

Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. The latkes will not stick together well with a lot of liquid.  Squeezing the water out of the zucchini is the key to the recipe.

Transfer zucchini to a large bowl and stir in bread crumbs, eggs, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper. 

Preheat oven to 200°F.   Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-to 3-inch pancakes. Fry until golden brown, about 2-3 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven.

...Why not pair this recipe with my new favorite beer, Bison Honey Basil Beer.

 (I always splurge on beer...bud light do not exist in my refridgerator.)

Summer Soup Sunday

This weekend was a fun one.  On Friday night, I went to Wine and Design with my mom.  It's the coolest place, and I urge you to go right away.  Basically, you learn how to paint a specific piece of art with step-by-step instructions from a local artist...and you bring your own wine and appetizers to enjoy during the night.  I am not the least bit artistically inclined, and I was pleased with the results. 

After lots of painting, mom and I headed to Lilly's for pizza.  I enjoyed the best beer while sitting with my mom and a great couple from Chapel Hill (who had 2 seats to spare)...Honey and Basil!  It was the perfect taste of Summer. 

Mom and I didn't eat a lot of our pizza (I think that we overdid it with the cheese and crackers), and about 3/4 of a delicious vege and sausage pizza came home.  Unfortunately, Annie decided to enjoy the remainder of the pizza as a late night snack while I was visiting neighbors and my mom was asleep.  Like the kids I babysit, Annie doesn't like the crust.  All that remained were pieces of pizza crust on the kitchen floor.

On Saturday, my little brother swam at the statewide Special Olympics swim meet.  It was so neat to see the pride that crossed the athletes' faces as they finish their events, and I was inspired as I saw a girl be lifted from her wheelchair to swim like an angel across the pool.  I'm not sure that Drew understood that the events were races.  He just floated along, gracefully enjoying every lap.  During the backstroke, he stopped to give me a big wave.  Later, he told us that Jesus helped him win...so funny.

I hope that your weekend was filled with good company and fun memories as well.  I've arrived at Sunday so tired... nothing on the agenda but napping, grocery shopping, and bonding with Annie dog.  I also made this Summer soup... 

Chilled Beet and Buttermilk Soup

4 cups chopped cooked beets

1 cup unsweetened apple juice
2 cups buttermilk
1 T. minced fresh dill
1/4 cup minced scallions

salt to taste

finely chopped cucumbers

In a food processor, combine the beets, apple juice, and buttermilk and puree until smooth.  Transfer to a bowl or storage container and stir in the dill and scallions.  Refrigerate for at last 2 hours.

Add salt to taste and serve topped with finely chopped cucumber.

Dessert for the Neighbors

If you are very lucky, you will live in a neighborhood with neighbors as great as mine once in your lifetime.  I love my neighbors; they are an eclectic group of woman (and one goofy, skinny computer guy) who love to be outside and all have dogs. 

There is Bentley the Rescue's owner, a kindred UNC die-hard basketball fan who doesn't mind sharing her flat screened TV (and suffering with me during this year's season) on game nights.  There is Milly the Boston Terrier's owner, a 50 something year old nurse who randomly left a bag of apples on my porch, because she noticed how much I liked fresh fruits and vegetables.  There is Bo's owner, the most put-together gal with the best southern accent who always has the best commentary for her dog's personality and actions.  Finally, there is Dolly's owner, a free-spirited yoga instructor who will put on her tall rain boots after a rain and splash around in the very deep rain puddles that form in our backyard with the neighborhood dogs.

Whether it's a quick wave before work or chatting over a beer in the evening, my neighbors play an important roll in forming my happy days in Raleigh.  I wanted to thank them for being such great neighbors, so I delivered a cupcake dessert to them yesterday evening!

Chocolate Chip Zucchini Cupcakes
1 1/2 cups all-purpose flour
2 Tbsp. unsweetened Dutch-process cocoa powder
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup plus 2 tablespoon sugar
1/2 cup vegetable oil
1 large egg
1/2 tsp. pure vanilla extract
1/2 lb. zucchini, coarsely grated (1 cup)
1 (6-oz.) package semisweet chocolate chips
Equipment: a muffin pan with 12 (1/2-cup) cups with paper liners

Preheat oven to 350°F with rack in middle.
Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes.
Cool in pan 5 minutes, then turn out to cool completely.

...I added cream cheese frosting, because it's always a hit!

Cream Cheese Frosting
1 (8-oz) package cream cheese
softened 1/4 cup butter
softened 1 cup sifted confectioners' sugar
1/2 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Memorial Day Celebration

Happy Memorial Day!  I decided to escape the hot city for the weekend and enjoy some Western NC fun.  Flyfishing on the Davidson River, shopping at the local farmer's market, and catching up with great friends at the lake (who are always up for a board game or 2)...

I feel like this weekend has also been filled with flowers, from the flowers sold by the southern lady in downtown Shelby to the beautiful wild flower bouquet given to me by a sweet friend in the mountains.  I can't help but smile when I'm around flowers.  My ideal Memorial Day would be spent with you, around these flowers...

and sipping on this delicous, fresh drink...

Enjoy, my friends!

Memorial Day Blackberry Cocktail

1 (0.75 oz.) package fresh mint sprigs

12 (1/4 inch-thick) cucumber slices

2 (6-oz.) packages fresh blackberries

3/4 cup fresh lime juice (about 3 limes)
8-12 tsp. turbinado sugar
1 cup plus 2 Tbsp. gin
1 cup cold club soda
Crushed ice

Place first 5 ingredients in a large pitcher.  Gently press mint leaves, cucumbers, and blackberries against side of pitcher with a wooden spoon to release flavors.  Stir in gin and club soda.  Serve over ice.  Garnish if desired

Post #98

I'm almost to post #100!  I never thought that I would blog for this long.  As a gal who enjoys trying new things and then abandoning them as soon as I'm tired of them, I am very impressed by my blog-endurance!  I shall use this post to talk about what I've learned throughout the course of these (almost) 100 posts.  Make some Hibiscus-Lime Tea (see below) and enjoy.

Lessons of AmeriCorps, Cooking, and Life at 25...

1. Mini-meatloaves are a terrible idea.  Why I chose to post that recipe is beyond me.  They were not even slightly tasty.
2. AmeriCorps is always harder than I ever imagined (and I've endured 3 MCATs, 2 marathons, raising a crazy rescue dog, and a 30-day Outward Bound trip.)
3. You can estimate measurements for a lot of things in life (salt/pepper, personal timelines/goals), but you should never estimate measurements for baking soda or baking powder.
4. No matter how nice you are to people and how much you pour your heart into your job, there are still going to be individuals who just don't like you (and want to throw a chair at you.)
5. A cold house in January will save you money on utilities, but it will not make dough rise.
6. Just because you have rules and values that you live by, it doesn't mean that an alternative path is wrong...always try to see value in other people's choices too.
7. A Saturday night out (2-3 drinks=$12.00, a cab ride home=$14.00) is no longer feasible every weekend on the AmeriCorps budget.
8. Life can be lived (and I dare say, improved) without cable television.
9. The Barefoot Contessa is a goddess and my Cuisinart Food Processor will always be queen of my kitchen.
10. The single life of my 20's is empowering and so fun, but there is nothing more exciting than having a crush.
11. Most people really are good.  We all want good things for our family and we are aiming for happiness and internal peace.  Even when people snap and say mean things during their stressful unemployed times, they are still good people.
12. People who commit crimes aren't necessarily scary... and they can actually be pretty inspiring.
13. Nothing goes better with winter than soup and baked goods.
14. Finding a friend to meet at early morning fitness classes is the key to making yourself wake up before 6am.
15. Goals are best achieved through a good solid plan, a strong support system, and a lot of elbow grease.
16. No matter how much energy and heartache went into my medical school application process, I woke up the morning after getting into school thinking about where to live and what to do next... there is always something new to be done.
17. The following activities can cure a stressful day: Running in the woods, listening to Keb Mo, doing Yoga, reading Elizabeth Gilbert, or snuggling with a dog (preferably Annie dog.)
18. Cooking healthy on less than minimum wage is possible, but it's really, really hard.  My heart goes out to people who make minimum wage and have little mouths to feed.
19. The homeless population is the most interesting group of people to be around.  If you haven't volunteered in a facility that serves the homeless, you are missing out.
20. AmeriCorps will end in August, my cooking will probably dwindle with school, and my blog will soon become a hobby of the past (in August too), but I will always view this year as a great journey... and I'm glad you've come along with me, my friends!

Hibiscus-Lime Tea
3/4 cup dried hibiscus flowers

honey, to taste

Grated zest and juice of 1 lime, plus lime slices for garnish

Bring 4 cups of water to a boil in a medium saucepan.  Add hibiscus flowers, honey and lime zest and steep for 10 minutes (I added the flowers and zest in a tea bag to skip the straining step.)

Strain through a sieve into a pitcher, discarding the solids.  Add the lime juice, 2 cups of cold water and 2 cups ice.  Serve over ice.

A spirit, soul, and legacy...

(Taken 2 days before Eve was shot)

Yesterday, a painful part of UNC-Chapel Hill's recent history came to a close.  Demario Atwater was sentenced to life in prison for the murder of Eve Carson.  He was spared a charge of the death penalty, because Eve's parents (and Eve) didn't believe in it.  I hope that my parents would have done the same thing. 

Since Eve's death in Spring 2008, coworkers, family, and others have asked me if I knew Eve Carson.  I didn't know her, but I was still affected by her brilliant character and sunny disposition.  The judge on Monday illustrated her life perfectly when he told Atwater, "You can take a life, but you can't take a spirit and you can't take a soul.  Her soul and her spirit will live through her family and friends and the countless others she touched."

My only vivid memory of Carson was when she spoke at a Virginia Tech memorial service days after she was elected student body president.  I remember that she encouraged us, as students, to "find your counterpart at Virginia Tech and reach out to them...send them an email."  Her eloquence in front of a large group of her peers amazed me. 

Eve's natural sense of leadership and love of humanity would have been a driving positive force for our community.  Even though I didn't know her, I am still sad and angry about her death.  I'll continue to keep her parents and friends in my thoughts.

Avocado Pie

(The picture doesn't do it justice)

For the Crust...if you choose to make one:
5 T. unsalted butter, melted

1 1/2 cups graham cracker crumbs

1 T. granulated sugar

Pinch of salt

For the filling:

2 medium hass avocados

1 8-ounce package cream cheese, at room temperature

1 14-ounce can sweetened condensed milk

2 1/2 T. fresh lime juice

1 1/2 T. fresh lemon juice

Pinch of salt

Whipped cream, for garnish

Make the crust:

Preaheat the oven to 350 degrees.  Brush an 8-inch springform pan with some of the melted butter.  Mix the remaining butter with graham cracker crumbs, sugar and salt in a bowl.  Press the mixture into the bottom and up the sides of the prepared pan.  Bake until golden brown, about 15 minutes.  Cool completely on a rack.

Make the filling:

Halve and pit the avocados, then scoop out the flesh and chop.  Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth.  Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed.  Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.

Remove the springform ring and slice the pie.  Garnish with whipped cream, if desired.

Mud Puddles and Watermelon

Muddy sneakers, muddy paws, a happy dog, and a perfect Sunday...

This morning, I woke up to heavy, big raindrops and regretted the gray sky and the dreary weather.  Channeling my positive mood from yesterday's yoga class, I decided that I wasn't going to let the weather dictate my plans for the day.  Besides, Annie's big brown doe eyes were begging for some outdoor fun.  

I laced up my sneakers, filled the water bottle, and headed for Umstead Park.  With big puddles added to the trail running adventure, Annie and I enjoyed every hill and curve.  By the end of the jaunt, the sun began to shine and we found ourselves leaping into every possible puddle to cool off from the humid May air.  It was a perfect way to spend the day with my best gal friend!

Watermelon-Cucumber Salad

1/2 thinly sliced red onion

1 cucumber, sliced

4 cups water melon, diced

cashews, chopped

1/4 cup olive oil

Juice of 1/2 lemon

crumbled goat cheese

Salt, to taste

Soak onion slices in cold water.  Pat dry watermelon and cucumber; toss together.  Drain the onion, squeeze dry and add to the salad along with cashews.  Add olive oil, juice of lemon; season with salt and toss.  Top with crumbled goat cheese.

(A handful of mint was also suggested for the recipe, but I didn't have any in the kitchen.)

What to make for lunch?

The only time to eat diet food is while you're waiting for the steak to cook.
-Julia Child

Upon getting back from the mountains, I was at a loss of what to take for lunch this week.  Should I go to the grocery store and buy more food, or do I throw something together with the few random food items in the kitchen?  Luckily, I had eggs... always have eggs in your fridge. 

Egg Salad
8 large eggs
1/2 cup mayonnaise
2 T. Dijon mustard
1/4 cup red onion, chopped
1 1/2 T. fresh taragon, finely chopped
1/4 t. kosher salt
1/4 t. freshly ground black pepper

Place the eggs in a medium saucepan with water to cover.  Bring to a boil over high heat.  Once the water is at a rolling boil, put the lid on the pot and turn the flame off.  Let the eggs sit in the pot with the water for 15 minutes.  Drain the eggs from the hot water and plunge them into a large bowl of ice water for a minute or so.  Take them out as soon as they're cool.  Peel the eggs and finely chop.

In a medium sized bowl, mix together the mayonnaise, mustard, onion, tarragon, salt and pepper.  Add the eggs and mix together.  Serve with bread.

Beautiful Western NC

Everybody needs to get away from their day-to-day routine every now and then.  This past weekend, I escaped to Asheville for the weekend to spend time with some of my favorite people.  The entire weekend was a refreshing mix of delicious food, beautiful scenery, and many warm memories.  Although I was sad to leave the mountains this morning, I arrived back in the Triangle refreshed and rejuvinated.  ...The weekend had me thinking, when can I go back to the mountains again?

On Saturday, my food guru invited friends over to enjoy the lovely spring evening and drink margaritas.  We used this unusual but delicious recipe!

Beer Margaritas
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
ice
1 lime, cut into wedges


Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

AmeriCorps Week

It's AmeriCorps Week, and I have been busy volunteering at a few different and new locations. 

On Monday, I volunteered with the Cary YMCA at the Step Into Africa Exhibit.  This exhibit is free to the public and open until Sunday.  I highly recommend checking it out if you are in the Triangle and have a free hour or so.

Yesterday, I spent a few hours at the Cameron Village Library recruiting people to volunteer with AmeriCorps.  I got to meet a few other AmeriCorps volunteers from the area.  One girl works with the Wrenn House, a facility for homeless youth.  I really enjoyed getting to hear the challenges and rewards that came with other volunteers' AmeriCorps experiences.

This morning, I joined other Access JobLink AmeriCorps members at the With Love from Jesus warehouse.  With Love from Jesus is a non-profit organization that gives away a wide variety of resources to the public: food, furniture, over-the-counter medicine, toiletries, makeup, clothing, etc... 

Although the full-time volunteers are a little too religious for my taste, I really admire their goodwill, generosity, and compassion.  It was a great day of volunteering, and I now appreciate the hard work that grocery store clerks do...I also remain proud of the shelves that I stocked!

Molasses Sugar Cookies

1/2 cup applesauce

1 1/4 cups sugar, divided

6 T. butter, softened

1/4 cup dark molasses

1 large egg

1 cup all-purpose flour

1 cup whole wheat pastry flour (or 1 3/4 cup all purpose and 1/4 cup whole wheat flour)

2 t. baking soda

1 t. ground cinnamon

1/2 t. salt

1/2 t. ground ginger

1/2 t. ground cloves

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.  Cover with additional paper towels; let stand 5 minutes.  Scrape into a bowl using a rubber spatula.

Combine applesauce, 1 cup sugar, and butter; beat at medium speed with an electric mixer until well blended (about 3 minutes).  Add molasses and egg; beat well.

Combine flours and remaining 5 ingredients, stirring well with a whisk.  Gradually add flour mixture to sugar mixture, beating until blended.  Cover and freeze dough 30 minutes or until firm.

With moist hands, shape dough into 32 (1-inch) balls.  Roll balls in remaining 1/4 cup sugar.  Place 3 inches apart on baking sheets coated with cooking spray.  Bake at 375 degrees for 8 to 10 minutes.  Cool on pans 5 minutes.  Remove from pans; cool completely on wire racks.