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Princess Bride Ipsum Generator

This is just wonderful. So wonderful that I need to post 5 paragraphs of it. Here is the wonderful link. Princess Bride Ipsum Generator ...

Tuesday, December 19, 2017

Gingerbread spice pecans

I seem to have a few pecans (thanks Tom) so here is a recipe I need to try out.

From here.

Gingerbread Spice:
2 tbsp ground cinnamon
2 tbsp ground ginger
2 tbsp ground allspice
1 tbsp ground nutmeg
1/2 tbsp ground cloves
Pinch ground black pepper
3 cups pecan halves 
2 tablespoons avocado or coconut oil
2 teaspoons Gingerbread Spice Blend
1/4 teaspoon cayenne pepper
2 tablespoons coconut sugar (omit for Whole30)
1 teaspoon salt
Preheat oven to 300F and line a baking sheet with aluminum foil or parchment paper.

In a small saucepan, heat the oil over medium-low heat, then add gingerbread spice blend and cayenne. Stir until the spices are fragrant, about 15 seconds.
Place the pecans in a large mixing bowl, and pour the oil over the nuts. Toss well with a rubber spatula, then add the sugar and salt. Toss again until the nuts are evenly coated.
Spread the nuts on the baking sheet in a single layer and bake for 15-20 minutes, until they’re lightly browned. Check them at 10 and 15 minutes, to be sure they’re not getting too brown.
Let them cool completely on the baking sheet, then store in an airtight container at room temp. They taste fresh for 2-3 weeks.

Thursday, July 27, 2017

Family Reunion?

Plans are for getting together during Labor Day this year in Central City for a mini reunion. Just like the old days...

Wednesday, October 21, 2015

Maple Walnut Cookies

From: Cooking.com

The combination of maple and walnuts is a match made in heaven. The glaze just takes these cookies to another level of maple goodness.

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/3 cup maple or maple-flavored syrup
1 large egg
1 teaspoon vanilla extract
1 teaspoon maple extract
1 cup finely chopped walnuts
For the Maple Glaze:
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon maple extract
1/2 cup finely chopped walnuts


Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or nonstick foil.

Combine the flour, baking powder, baking soda and salt in a medium bowl. With an electric mixer on medium speed, beat the butter and sugar until smooth and creamy. Beat in the syrup, egg, vanilla and maple extracts until the mixture is light and fluffy. Beat in the flour mixture and walnuts until a soft dough forms.

Drop the dough by heaping tablespoons onto the baking sheets 2 inches apart, making a total of 28 cookies. With your fingers, press each mound to make 2-inch rounds.

Bake until cookies are lightly browned along the edges, about 20 minutes, rotating baking sheets halfway through baking time. Let cool on baking sheets on wire racks about 5 minutes. Transfer the cookies to wire racks to cool completely.

To make the glaze, whisk together the confectioners’ sugar, milk and maple extract in a small bowl until smooth. Drizzle over the top of each cookie. Sprinkle with the walnuts. Let stand until set, about 30 minutes.

Friday, June 26, 2015

Ice Cream in a Bag

Ice Cream In A Bag Less Than 10 minutes!
2 Tablespoon stevia ( more or less depending on sweet tooth) can use sugar but save those calories!!!
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
gallon-sized Ziploc bag
pint-sized Ziploc bag
Mix the stevia, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.
Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.
Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)
Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.

Thursday, October 9, 2014

Savory Oatmeal Cookies

From The Kitchen
Savory Oatmeal Cookies

Makes 16 to 20 cookies

1 cup old-fashioned rolled oats
1/4 cup warm water
1/3 cup extra-virgin olive oil
1/4 cup lightly packed light brown sugar
1 large egg, beaten
1 cup sifted unbleached all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly-cracked black pepper
1 cup freshly-grated Parmesan cheese
Flakey sea salt such as Maldon or fleur de sel

Preheat the oven to 350° F. Line a baking sheet with parchment or Silpat.

Place the oats in a large mixing bowl and sprinkle the water over them.

In a small bowl, mix the olive oil, brown sugar, and egg. Pour this mixture over the oats, stir to combine, and set aside.

In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Stir in the Parmesan.

Gradually sprinkle the flour mixture over the oat mixture, stirring until combined.

Form tablespoon-sized scoops of dough and evenly space on the baking sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each.

Bake for 15 to 17 minutes, until the edges are slightly darkened. Transfer to a cooling rack. Serve with soft cheese, or alone, stuffed into coat pockets, as a mid-day snack.

Wednesday, August 27, 2014

Here are 10 fun ways to eat chia seeds:

From Mindbodygreen.

1. Chia pudding with kiwi fruit and pomegranate seeds
Place 3 tablespoons of chia seed in a mason jar and pour over 12 ounces of almond milk.
Shake the jar until the chia seeds are fully immersed in the liquid. Let it sit for 15 minutes.
Once seeds have swelled to a tapioca consistency, stir in 1 tsp of coconut sugar.
Pour into a serving bowl and top with chopped kiwi fruit and pomegranate seeds.

2. Raspberry-coconut chia pops
Place 3 tablespoons of chia seed in a mason jar and pour over 12 ounces of coconut milk (from a can).
Shake the jar until the chia seeds are fully immersed in the liquid. Add 1 tablespoon of coconut sugar and 3/4 cup of raspberries. Stir well.
Let chia pudding set for 2 hours then pour into ice-pop molds and freeze overnight.

3. Chocolate-chia mousse
Pour 1 can of coconut cream into a blender, add 1/4 cup of chia seeds, 1/4 cup of maple syrup and 1/2 cup of cacao powder.
Let it sit it blender for 10 minutes to allow chia seed to swell to 10 times their size.
Once it has formed a tapioca consistency, puree it for 30 seconds or until smooth.
Pour into serving cups and let it set for 4 hours.
Top with fresh cherries.

4. Raspberry lemonade chia drink

Add the following to a pitcher:
2 cups of coconut water
Juice 1/2 lemon
3/4 cup of blended raspberries
2 teaspoons of coconut sugar
3 tablespoons of chia seed

Let it sit for 30 minutes until it has formed a gel-like consistency. Enjoy the drink!

5. Raw cherry and chia bars

In a food processor, add the following:
1 cup of raw pecans
1/2 cup of dried cherries
1/4 cup raw pumpkin seeds
2 tablespoons of chia seeds
1/3 cup of almond butter
2 tablespoons of maple syrup
1/4 cup of shredded coconut

Grind until a paste is formed, about 2 minutes. Add mixture to a baking try and place in the refrigerator for 2 hours. Slice into bars and serve.

6. Seeded granola with dried apricots

In a food processor, add the following:
1/2 cup of raw pumpkin seeds
1/2 cup of raw sunflower seeds
2 tablespoons of chia seeds

Pulse until seeds are in a chunky texture. Then add the following ingredients:
1/2 cup of shredded coconut
2 tablespoons coconut oil
2 tablespoons maple syrup and salt.

Pulse for another 20 seconds. Spread mixture out on to a baking dish.

Add to pre-heated oven at 300F for about 20 minutes, stirring half-way through to avoid burning. You could also use a dehydrator set to 118F for 4 to 5 hours. Allow the toasted granola to cool completely, then stir in the chopped dried apricots and store in an airtight container. Serve with almond milk.

7. Lemon and mango chia parfait
Place 3 tablespoons of ground white chia seed in a mason jar and pour over a can of coconut milk.
Add a pinch of vanilla bean, 1 teaspoon of lemon zest and 3 tablespoons of maple syrup.
Let it sit for 30 minutes or overnight until thick.
Pour into serving glasses then top with freshly sliced mango.

8. Avocado on toast with chia seed.

Top gluten-free toast with avocado dusted in chia seeds, lemon zest, chili flakes and sea salt.

9. Cacao, chia cherry ice-cream

Add the following to a blender:
1/4 cup chia seeds
1.5 cans of coconut cream
2 tablespoons of cacao powder
3 tablespoons of maple syrup
1 tsp vanilla extract
1 ounce melted unsweetened chocolate
4 pitted dates

Let it sit for 15 minutes then blend for 60 seconds or until smooth. The mixture should be thick and creamy. Transfer the mixture to an ice cream maker and churn according to the manufacturers instructions. Freeze until firm enough to scoop.

10. Matcha chia smoothie

Blend 12 ounces of almond milk with 1 teaspoon of matcha green tea powder, 2 pitted dates, 2 cardamon pods and a pinch of vanilla bean for 30 seconds.
Pour into a large mason jar.
Add 1 tablespoon of chia seed and shake it well.
Let it sit for at least 15 minutes until chia seeds starts to swell. Serve over ice.

Monday, August 4, 2014

Good looking Peanut Butter Protein Bars

Chocolate Peanut Butter No-Bake Protein Bars (Vegan + Gluten-Free)

3 cups gluten-free rolled oats, blended into a flour
1 cup protein powder (I used a mild vanilla pea protein)
1/4 tsp sea salt
1/4 tsp cinnamon
1 cup peanut butter (or use any nut butter of your choice)
1 cup maple syrup (or use honey if you’d like)
1/3 cup dairy-free chocolate chips or raw cacao nibs

Stir together oat flour, protein powder, sea salt and cinnamon.
Add in peanut butter and maple syrup, stirring well to combine. Mixture will be rather thick and dry. Add in a splash of almond milk if necessary.
Stir in chocolate chips or raw cacao nibs, distributing evenly.
Press the mixture into a wax paper-lined 9x13 pan, using a rolling pin on top to smooth if necessary.
Place in freezer for about 10 minutes for bars to harden up. Remove and cut into 20 bars.
To store: Wrap each bar individually in plastic wrap and store in the freezer in a container or air-tight bag.

Monday, April 21, 2014

12 Things Everyone Should Do More Often

I couldn't agree more!

12 Things Everyone Should Do More Often

You probably already know the things that make up a good, healthy, happiness-filled life. (And you’re pretty sure it’s not Cheetos, checking email in bed, or gossiping.)

But we all need occasional (or even daily) reminders. And the good news is: you don’t have to do these things five times a day, every day to see a big shift in your life. Even just a few times a week or five minutes a day can make a big difference. Promise!

With that in mind, here are 12 things that all of us—myself very much included—should be doing more often.

1. Disconnect from technology.

Let’s turn our phones off, especially at dinner. Institute a "no phones on the table" rule. We don’t need to spend all our time documenting our lives for social media. Contrary to the popular saying, yes it did happen, even if it’s not on Instagram.

2. Spend time in each other's company.

Physically being with people is the only way to get that sense of human connectedness. Yes, it’s lovely to video chat with your grandma every weekend, but that’s not the same as standing in her kitchen, working through her famous recipe for cinnamon rolls. Commit to making more time for in-person interaction with the people you love.

3. Put your well-being first.

Many of us have a tendency to let our egos and bank accounts make decisions for us. If we don’t go to that party, they won’t invite us next time. If we say no to that client, they won’t put us on retainer. If we don’t order a cocktail and appetizer, they’ll think we’re boring or broke.

Our emotional and physical well-being often falls to the wayside. Take those personal days, drink water and eat a salad, turn down things that feel wrong.

4. Call family members just to say hi.

Your mom would love to hear your voice and your sister would love to hear all about your trip to Mexico. So call them! Don’t save phone calls for those "figuring out travel plans" or "what should we get Dad for his birthday" situations.

5. Read real, actual books.

I love the feel of books and the smell of the pages. I love to write in the margins, fold the pages, and crack the spine when I open them for the first time. Books are a treasure box of words in your pocket. Spend more time with them.

6. Think before responding.

Since we’re constantly returning texts and replying to emails within five minutes, we’ve gotten into the habit of responding to situations immediately. And that’s fine when your friend is just emailing to say she’ll be 10 minutes late. But when you receive important news, good or bad, sit with it for a while. Give yourself time to work through it and feel your feelings. You’ll probably be much happier with your response if you give yourself some time.

7. Get more laughing done in a day.

The average 4-year-old laughs 300 times a day, the average 40-year-old laughs four. How can you up your laugh quota? Surround yourself with funny people, learn how to tell a joke, subscribe to some hilarious podcasts, or just search YouTube for funny videos.

8. Write by hand.

Write letters to your family or friends, write notes to lovers, lists for the store, goals for the week, or thank you notes. Digital communication is fantastic and convenient but there’s a huge difference between texting someone to say that you love them and writing it on a note and leaving it taped to the front door or bathroom mirror.

9. Go to sleep one hour earlier.

When we’re well rested we’re more productive, happier, and we make better decisions. Those emails will still be there in the morning, as will Netflix. Close the screen and go to sleep.

10. Make time to do nothing.

Yes, even if you have to actually schedule it into your calendar. Doing nothing could be going for a walk, cuddling your pet, taking a long bath, or just laying on the sofa and staring into the middle distance. Down time is required if you really want to recharge your batteries.

11. Get dressed up.

I know that leggings-as-pants are incredibly comfortable. But sometimes we need to take the time to shine our shoes, put on some red lipstick, and get out of our yoga clothes. Even if it’s for no good reason! Make your own reason—drinks with the girls, a gallery opening, dinner at that cool new restaurant.

12. Wander. Without your GPS, without a destination or purpose.

Take a walk around a new neighborhood, pull over when you see a cute shop you’ve never noticed before, let your dog lead the way on his daily walk. You never know what you’ll find or who you’ll meet.

Now, I bet that you already know that these simple steps will make your life more amazing. Consider this a loving push to really, actually do them a little more often.

Friday, April 18, 2014

Chocolate Chip & Banana Baked Oatmeal

Chocolate Chip & Banana Baked Oatmeal (Gluten-Free & Vegan!)

(yield is 2 servings, baked in 3-inch ramekins)

1 1/2 cup rolled oats
1 1/2 medium/large bananas (or 2 small ones)
1/4 cup* nondairy milk of choice
2 Tbsp. cacao
1 scoop chocolate plant-based protein powder, or 1 more Tbsp. of cacao
1 cup unsweetened applesauce
1 tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
Warmed coconut oil to grease ramekins or baking dish
Optional: 2 packets stevia (for sweeter, brownie-like flavor)
Optional: 1 Tbsp. nondairy chocolate chips

*If you intend to eat these warm out of the ramekin, use only 1 banana and 3/4 cup almond milk; it will be more like chocolate bread pudding, which is obviously a good thing.


Preheat oven to 375 degrees Fahrenheit and grease ramekins or baking dish with warmed coconut oil.

Mix all dry ingredients — oats, protein powder, cocao, stevia, baking soda and powder, and sea salt.

Blend all wet ingredients — banana, applesauce, nondairy milk.

Mix wet and dry ingredients, optionally adding in chocolate chips.

Pour into ramekins, it should fill to the top or almost overfilling. If you don’t have ramekins, you can pour it into 1 baking dish, and adjust the time to 45 minutes, checking on it before taking out.

Place ramekins in oven, bake for 30-35 minutes. They should be hardened on the top but are still gooey on the inside.


1. Let cool for at least 30 minutes, then eat straight from the dish with a spoon. Your taste buds will be pretty much be blown, so leave ample time to process.


2. Let cool for 8-12 hours (overnight is usually best), then pop them out and eat it with a fork or with your hands like a pastry if you don’t mind getting a little messy.

They're great to bring with you on the go if you work out in the morning and want a hearty, chocolaty treat waiting for you afterward, or sliced in half as a delicious, nutritious midday snack.

Enjoy and experiment if you’d like, as well! I’d love to hear where your baked oatmeal adventures take you.

Monday, March 3, 2014

Make-ahead Oatmeal

I really need to try this one of these days. There are so many days that I would rather have oatmeal but I settle for a bagel or cereal due to the cooking time.

Thursday, February 20, 2014

The Truth about Your Bread

Great article on modern bread. Here's a clip.

The Truth about Your Bread

However, thanks to commercial yeast varieties, bakers don't need to wait 18 hours for a loaf of bread to ferment. They can mass-produce loaves in a matter of minutes. But without the benefit of bacteria predigesting the gluten, modern bread puts a strain on the body's ability to handle gluten, he writes. Is it any surprise, then, that as many as 1 in 100 people now suffer from celiac disease, in which their bodies can't digest gluten, or that a growing portion of the population is considered "gluten sensitive," not suffering from true celiac disease but suffering all manner of side effects like stomach upset, migraines, and fatigue when they eat gluten?