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.

Salad Sunday

One of my favorite movies is My Big Fat Greek Wedding, and I think I like it because it reminds me of my family. No, we aren't Greek and our cultural traditions derive more from the South than any specific country, but we are so much like that family in the movie. This weekend, my cousin graduated from UNC. In honor of her, most of the Bridger family was in the triangle area.


Saturday was made up of lots of wine, food, and layers of talking (with not a lot of actual listening.)  One of my favorite moments was when my mom cried during/throughout mass at the student Catholic center...I think the sentimental homily and the graduates in their gowns got to her.  I also laughed as my brother remained annoyed at my house that I didn't have a working DVD player or cable television.

At the end of the day, my extended family ended up at a very long table at the Angus Barn.  My dad and I played a game where we called "Bingo" every time one of the Bridger women mentioned how large the portions were at the steak house.  My cousin laughed as her dad continued to order more food and wine for the family as my aunt was sweating over the dinner bill.  As the evening came to an end, we sang loudly to my mom for her birthday, and the Carolina alumni threw in the Fight Song for my cousin. 

Even though my family has many crazy elements, I love that they all will travel to celebrate memorable moments.  I love my family, and I'm glad I got to spend time with them this weekend.  I am, however, going to sleep before 9:00 to recover.

(Leftover Angus Barn) Steak and Bread Salad*
8 (1/2-inch-thick) Italian bread slices
2 medium-size sweet onions, cut into 1/4-inch rounds
6 tablespoons light balsamic vinaigrette, divided
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
3 (3/4-inch-thick) BEEF Top Loin Steaks (about 1 1/2 lb.)
6 medium-size plum tomatoes, chopped (about 3 1/2 cups)
1/3 cup chopped fresh basil
1/4 cup freshly shaved Parmesan cheese
Garnishes: fresh basil leaves, freshly cracked pepper

Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. Brush one side of bread and onion with 2 Tbsp. vinaigrette. Sprinkle onion with 1/4 tsp. salt and 1/4 tsp. pepper.

Grill steaks and onion at the same time. Grill steaks on a charcoal grill, without grill lid, 10 to 12 minutes, or on a gas grill, covered with grill lid, 7 to 10 minutes. Grill onion, on one side only, on a charcoal grill, without grill lid, 8 minutes or until tender and grill marks appear, or on a gas grill, covered with grill lid, 6 minutes or until tender and grill marks appear.

Remove steaks and onion from grill. Sprinkle steaks with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Let steaks stand 5 minutes.

Meanwhile, grill bread on a charcoal grill, without grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear, or on a gas grill, covered with grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear.

Carve steaks into thin strips. Cut strips into bite-size pieces. Coarsely chop onion. Cut bread into 1-inch cubes.

Toss steak pieces, onion, bread, tomatoes, and basil with remaining 4 Tbsp. vinaigrette. Season with salt and pepper to taste. Sprinkle with cheese. Let stand 5 minutes before serving. Garnish, if desired.


**I made this recipe under the broiler and used leftover steak.  It was delicious**

Frittatas!

Frittata's are a great option when you have vegetables that need to be used, and you are at the end of your pay period.  Eggs are cheap and nutritious, so never cross them out as a dinner option.  I had a ton of eggs in my fridge (I have a very generous landlord with chickens), so I decided to whip up a frittata for dinner last night.

Feta and Zucchini Frittata
6-8 eggs
1/2 cup feta
1/4 cup parmesan cheese, shredded
1 zucchini, thinly sliced
1/4 cup water
olive oil
Parsley, to garnish

Pre-heat oven to 375 degrees.  In a bowl, mix eggs, feta, parmesan, and water. Saute zucchini in olive oil over medium-high heat until softened.  Reduce heat to medium and add eggs mixture to the saucepan.  Cook over medium heat until about half of the frittata is solid.  Place pan in the oven to cook until slightly firm, about 10 minutes.  Change the oven to the broiler, and brown the frittata (about 2 minutes).  Enjoy!

Bev and Homemade Pop Tarts

Met Governor Bev Perdue today to kick off AmeriCorps Week...

...Warren and I finally found 1 Edenton Street...we probably should have figured out that it was the Capitol without someone telling us...

...Bev signed a volunteer proclamation...

...and I had a sweet hair swish as I spoke about AmeriCorps and the Cary ESC.

Homemade Pop Tarts

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Salad Sunday

Strawberries are so, so sweet this season.  Get a pile of strawberries from your local farmers market and make this salad!

Strawberry-Goat Cheese Salad

Strawberries
1 onion, sliced
lettuce
goat cheese

Vinaigrette

2 tablespoons sherry vinegar
1/4 teaspoon lemon juice
1 1/2 teaspoons sugar
Salt and pepper
1/4 cup canola oil

Preheat oven to 350°F. Toss onion with canola oil and a pinch of salt and pepper and place on a rimmed baking sheet. Roast until onion is soft and lightly browned, 15 to 20 minutes. Set aside to cool.

Toss lettuce, strawberries, onions and goat cheese in a large serving bowl.

For the vinaigrette, whisk together vinegar, lemon juice, sugar, salt and pepper. Drizzle in the oil while continuing to whisk, until vinaigrette slightly thickens. Taste and adjust seasoning. Drizzle dressing over salad, add red onion and toss to combine. Serve immediately

Fishing, Take 2

I came back to western North Carolina this weekend to continue my very new hobby of fly fishing. For my dad's birthday, we headed to Cherokee, NC to check out Raven Fork for the day.  Although I am fond of the Davidson River, we chose to discover a new river this time... and I needed to practice my roll casting.

The weather could not have been more perfect...cool and overcast with a few hours of sunshine.  I was a bit flustered starting out.  I hooked a few trees and got some frustrating knots in my line.  My dad was a patient teacher though, and he gave me excellent advice.  I eventually found my rhythm and even greatly improved my roll cast.

By the end of the day, Dad caught a few beautiful fish. I am definitely still learning, but I managed to reel in a little fishy. Above all, I really enjoyed the time spent with my dad. Also, I was happy to break in my new (and very own) waders!

Upon getting home, we were hungry and ready for a beer. My dad grilled some steaks (a treat for me since they are never in my budget). With a Sweetwater Blue in hand, I fixed salad, potatoes, and delicious mushrooms.

Mom's Mushrooms

1/2 cup white wine

1/4 cup Worcestershire

3 T. butter

1 T. garlic powder

1 package mushrooms

Sauté mushroom with first 4 ingredients over low heat until mushrooms are tender.