My Yummy Local Life











{February 28, 2013}   A Box of Veggies!

20130226-095902.jpg

Well…here goes nothing y’all. Next Thursday I will begin getting a produce box every week from Yum Yum Produce. I’m excited and nervous. Excited to have local food here in my new place, nervous that I don’t get to hand pick my own and touch everything before deciding. It seems like these boxes will be mostly veggies and not much fruit so I’ll probably still have to get some stuff from the grocery store. The good news is fruit had to travel a lot less distance to get here from California than it does to get to Carolina. So stay tuned, I get my box on Thursdays so I’ll probably post my delicious box pictures on Fridays most of the time. Get ready to help me out with some creative recipes 🙂

Advertisements


You know how sometimes you make a pasta dish and then you end up with only about a half a cup of noodles leftover. Don’t throw them out! Save them and you can make this quick breakfast or lunch meal.

1/2 cup leftover pasta (any type but I use spaghetti)
Garlic (or other aromatics to taste)
2 eggs
1 Tbsp cream (or milk)
2 Tbsp cheese
Herbs and salt and pepper to taste (I used oregano, dill and lemon rind)

You can also add in up to1/2 cup of leftover meat or veggies, I just didn’t have any this time around.

1- In a small well seasoned cast iron pan, salute the garlic lightly over medium heat. Next, add the pasta to the garlic (and a little EVOO if you like)- allow the pasta to warm up a bit.

2- In a small cup or bowl, beat the two eggs, cream, and any herbs you’d like to add. Also cut the cheese up into small cubes.

3- Turn on your broiler to preheat.

4- Once the pasta is starting to sizzle, evenly distribute the cheese over the pasta. Then pour the egg mixture over the whole thing. Spread it out as evenly as possible. It will look something like this:

20130215-083327.jpg

5- Cook on the burner for 2-3 minutes to allow the bottom to set.

6- Place under the broiler for 2-3 minutes. Keep an eye on the frittata. You want the egg to set and and cheese to begin to brown. It should look something like this:

20130215-083527.jpg

8- Remove from the oven and flip it onto a plate to serve. It might help to run a spatula around the edges to make sure nothing is stuck first. Cut into slices and enjoy!

20130215-083650.jpg

If your my hubby, you’d add hot sauce or something to it, but I like it just like this. You don’t even need toast! Yummy 🙂



{February 13, 2013}   Happy Galentines Day

I think most “hallmark- driven” holidays are pretty dumb. But Galentines day I can completely get behind. Yeah, I probably wouldn’t go through all the mess of making cards and planning a party (even if all my lady friends were not spread all over the country), but I think taking a minute to express my gratitude for some of these friendships is completely great. So these are not in any type of order so don’t go getting jealous because you are first, but here are some of the ladies I am grateful are in my life 🙂

Carrie Lynn is one of my lifetime friends We’ve made it though the awkward middle school years and the stress of both of our wedding days together and many things in between. She is always positive and keeps things real. Love ya girl.

Sue is my BFF. I love sharing recipes and talking with you about everything from marriage to health to food to just life. Irreplaceable. That’s all I can say.

Megan is my BFF too. In addition to letting me and Einstein crash at her house for about a month during our move, she brings an energy an passion for life into to room. We probably know way too much about each other but that’s okay.

Carolyn is the best. I love her discerning heart for Jesus and her ability to be an encourager even in the hardest times. I love that she lets me cook for her (read: experiment on her) and I’m super excited for her to come visit us in less than one month!

Amanda is a beacon of joy. I love cooking and sharing life together and being a “big sister” to her. She always knows the right thing to say to brighten my day, but isn’t afraid to ask for help when she needs it as well.

Alicia is beautiful. She’s the first college kid Gary and I “adopted” and it has been an honor getting to know her and seeing her flourish into a lovely confident young lady.

Jeanine (and Riley & Avery)- I love all 3 of you. Thank you for sharing your kids with me and also being a great friend to me. Also I appreciate you recognizing talents in me that I might not have recognized myself and encouraging me to use my God given gifts.

Sarah, Bridget and Jana for being sounding boards and excellent co-workers. Words can’t express how different working is without an office full of y’all to go to after class.

Ann, Sarah, April, Ioana and Nellie for being wonderful wives and encouragements to me and those you encounter every day in Chapel Hill.

Jo, Abby, Abby, Allison, Melissa (and probably more Love Chapel Hill ladies that I am forgetting at the moment) for letting Gary and I be a part of your life and feed you and see your grow into God’s plans for your life.

So there it is. Happy Galentines Day y’all. I am blessed to be able to call each of you my friend.



As promised, I am back with some more things I have learned about being married to a farmer.

Here they go:

1. Sometimes your farmer needs you to sew interesting things. Like having a bandanna and an old scarf made into a “warm face scarf thing”. also have sewn patches on the knees of some jeans and darned some wool socks.

20130208-135830.jpg

20130208-135843.jpg

2. I’m adjusting to the fact that my farmer husband is now a morning person, up around 6am every day; partially due to the fact that he is still living on EST even though we’re in MST. The biggest benefit here is seeing the sunrise almost every day and it is beautiful.

3. Paychecks in relatively similar amounts come every two weeks. Translation, hubby is a big kid now and farming is a real job 😉

4. No food is safe in the house of a working farmer. Seriously, if I want to keep something for lunch the next day, I have to pack it in my lunch box before he gets home, or tell him immediately when he gets home that it is off limits.

5. In the same vein of food disappearing quickly, we have taken to making our own versions of clif bars and lara bars. The clif bars had more expensive ingredients, so we are pretty much sticking with “lara” bars now.

Here’s a couple favorites so far- the basic formula is 1 cup of dates to 2 cups of “extras” and a splash of almond milk to hold them together.

Coconut cream bars:

1 cup dates

1 cup unsweetened coconut

3/4 cup almonds

1/4 cup cashews

Chocolate Chip Cookie bars:

1 and 1/2 cups cashews

1 cup dates

1/2 cup chocolate chips

Peanut chocolate bars:

1 and 1/2 cups peanuts

1 cup dates

1/2 cup chocolate chips

Grind everything together in a food processor, add a splash of almond milk until it starts to clump together. Spread into a small pan (we use a 4in X 6in pan) so they are about 1/2 inch thick. Put in the refrigerator overnight, cut into 4-6 bars and store in the refrigerator. I usually cut mine into 6 and store them 2 to a bag.

So that’s how I’m keeping my farmer fed right now. What flavors would you combine together?



{February 6, 2013}   52 weeks of bread: Weeks 1-5

So I realized yesterday that so far this year I have made a different bread every week. I thought- why not start writing them down and see if I can do a different one every week. Goals don’t become reality unless you write them down, so here it goes. (I’ll try to get pictures every week, but no promises- some of these breads don’t last long enough to try)

Week 1: Challah bread

Whenever I make Challah I think of Genesis 3:19 where God tells Adam that “by the sweat of your brow you shall make bread…” In the midst of our fallen world, God gave us the ability to provide a delicious by-product in this world, bread. It reminds me that even though there are sometimes “curses” in our life, God works in “blessings” as well.

20130206-102441.jpg

Week 2: English Muffins

Sometimes you want Eggs Benedict. And if you do, you’ve got to have and English Muffin to go with. This was an “American” version of the recipe- I’ve got a British version I’d like to try too.

20130206-102758.jpg

Week 3: Oatmeal Rolls

These were so soft and delicious- I will definitely be making them again sometime.

20130206-102857.jpg

Week 4: Harvest Grape Bread (pull apart rolls)

I made this bread as G’s birthday bread. It turned out so beautiful- and thankfully tasted great as well.

20130206-103139.jpg

Week 5: Potato Rosemary Bread

C wanted Irish food for her birthday dinner- so we made Dublin Coddle and I made this bread to go with it. It made two loaves and only this half loaf is left to get its picture taken 🙂

20130206-103349.jpg



et cetera