Posts Tagged ‘chobani’

We need to have a serious talk

Monday, March 28th, 2011

Yogurt.

It’s like magic deliciousness in a designed to carry package.

Also, I think I might have the hanta virus. Or is it just hanta virus?

Crockett says I don’t.

I wonder if my chances of having the hanta virus are greater than my chances of winning the lottery.

 

spring loves me – spring loves me not

Saturday, March 26th, 2011

I bought more strawberries.

I couldn’t resist.

They went really well with my mango Chobani and tomato soup.

Aren’t they pretty?

Today I have to really really have to finish cleaning out my townhouse. I mean, REALLY. I moved in with Crockett almost two months ago, and I give my tenant his keys on Wednesday. I suppose I could cut this even closer – but not much.

Then I’m going to plan the garden I’m going to plant here at my new place. We have a backyard and a frontyard. There will be at least a single occurrence of strawberries, and perhaps more.

Spring makes me want fish and salads.

Me and the rest of the world, I suspect.

Except the fish thing. That might just be me. I mean, does fish really have a season?

I bought some end-of-winter pears, too, and then didn’t want them, because pear is winter fruit damnit. I ended up grating one into my muesli and I have to admit it was truly fantastic. Juicy and sweet – no honey needed.

Buh-buh-buh butterflies.

I think butterflies are a spring thing.

This has nothing to do with springtime. I just think Maida’s naptime cave is kind of adorable.

We had a kissing party.

Or I washed a bunch of strawberries and laid them out to dry before chopping them up to make coffee cake.

One of those two things happened.

Some of the kisses/strawberries also went into muesli.

I’m excited for the teeny tiny strawberries that I will soon be growing.

I don’t know how long strawberries take to grow – my plants at my townhouse are like four summers old now so I don’t remember the first summer.

If I’m not going to be harvesting my own strawberries soon, don’t feel like you have to tell me that.

Really.

I’m happy in my wrongness.

the best thing I ever made

Wednesday, March 23rd, 2011

Not according to me.

According to Crockett.

Seriously. He ate one of these scones and he said “these are the best thing you’ve ever made”. I said, “really?” He said, “yeah, definitely.” I said, “what about those BLATs I made that one time?” He gave it some serious thought, but he finally came down on the side of the scones.

These were the inspiration of the genius Joy the Baker. I made a few changes based on what I had on hand. The addition of whole wheat flour makes them a little heartier, and the almond flour makes them both more tender and higher in protein. The man ain’t lying – they’re delish.

Grapefruit Scones
Adapted from Joy the Baker

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

6 tablespoons cold unsalted butter

1 large grapefruit
4 tablespoons sugar

1/2 cup plain yogurt
2 tablespoons agave nectar

  1. Heat the oven to 400 degrees.
  2. Zest the grapefruit. If your boyfriend somehow misplaced your zester (or you did, but obviously THAT would never happen), you can use a sharp paring knife to cut very thin strips of zest and finely chop the strips. Peel and segment the grapefruit and set the pieces aside. (There are some good pictures on how to do that here if you haven’t tried before.)
  3. Mix the sugar and zest together and rub until the sugar is all moist.
  4. In a large bowl, stir together the dry ingredients and half the sugar from the previous step (with the zest in it). Cut the cold butter into pieces and rub it into the dry ingredients until no butter piece is larger than a pea.
  5. Add the yogurt and nectar and stir. When all the flour has been mixed in, add the grapefruit segments and knead until they’re well spread through the dough.
  6. Plop the dough onto a piece of parchment and shape into a circle about 8 inches in diameter. This is a wet dough, so it will be sticky.
  7. Add the remaining zest/sugar combo to the top of the scone circle and evenly distribute, then pat to make it stick. Cut the circle into eight pieces (like a pizza) and spread  the pieces out.
  8. Bake for 15 minutes.

They keep ok, but don’t stay crunchy. I recommend freezing whatever you won’t eat the first day and defrosting them in the oven when you’re ready (350 for 5-7 minutes).

You can SEE the crunch.

A scone and a blueberry yogurt for lunch?

Ok, fine, twist my damn arm why don’t you.

 

wah-dah-lee-aach-ah

Wednesday, January 26th, 2011

Doo-de-lee-do.

Doo-de-lee-do.

People, having Mondays, Wednesdays and Fridays off does not suck.

Sure, I’m working 20 hours during those days for the National Science Foundation …. (as far as they know) … (just kidding, NSF guys, I totally am). But still, being home those days?
Not horrible.

Yesterday we started with oatmeal. All important and delicious oatmeal. As is our wont, we went two different directions: me, pumpkin butter and cottage cheese. Crockett, brown sugar and half and half.

You can’t say the man has bad taste.

The wake up process is gradual.

Coffee helps.

Right now, reading this, he’s wondering again why he decided to upgrade my camera for my birthday.

Part of the whole ‘breakfast nook’ thing seems to mean that I end up eating surrounded by puppies.

I eat surrounded by puppies because, honestly, I give the puppies whatever the hell they want.

It’s sort of ridiculous.

But? Just look at that face.

After lotsa school work and consulting-site work and a short trip back to my old house to pack up yet more stuff, I came home and made my favorite salad – the buffalo salad. Easy peasy: fake chicken patty, mixed greens (with baby spinach added because good lord if we had any more baby spinach it would technically be the baby spinach’s house instead of ours), light blue cheese dressing, and Frank’s Wing Sauce. People, if you are in the overlap of people who like salad and people who like buffalo wings and people who try to eat vegetarian sometimes just for kicks, you should try this. I recommend Marie’s Light Bleu Cheese dressing – not because they asked me to (they didn’t), but because a) I find it delicious and b) I find it reassuring that you find it in the refrigerated section. Unrefrigerated dairy freaks me out.

Afternoon snacks of the crucial variety: the last of my Chobani (sad face) and an orange, cut up all fancy like I learned in pastry school.

After Crockett got home, we had leftover stew. You can’t tell, but there is a secret ingredient this time.

Love.

Just kidding. I mean, there was totally love in there, but that’s no secret. I always cook with love. I’m loving like that. The secret ingredient in THIS bowl is broken up tortilla chips on the bottom, Frito pie style. You can’t see them, but they were there, and they were delicious.

Happy Monday (said from Tuesday night)!