I found this vintage ad while going through some of Liz’s design books and became smitten with this typography. I really want to recreate it for a wedding invitation.
Last night Liz made the trek through the ice and sleet from around the corner to enjoy dinner, drinks and 30 Rock with us. I was imagining that we were just going to heat up some leftover lasagna from the night before but decided to evaluate the ingredients I had on hand to see what I could throw together.
So here’s what I had:
2 c. of black japonica rice
2 red peppers
2 large tomatoes (local)
1 bunch of green onions (local)
3-4 cloves of garlic
3 filets of frozen large-mouth bass (caught by my dad)
2 teaspoon creole seasoning
1/2 – 1 teaspoon cayenne pepper
3 bay leaves
I sauteed the onion, red peppers and garlic in a large pot with olive oil for about 5 minutes. Then I dumped in the chopped up zucchini and tomato for another 5 minutes. I added seasoning and dumped in the black rice. I let all of that simmer for another 5 minutes. Then I added 4 cups of water – I would’ve used veggie stock had I had some on hand. At that time I also added the cubed bass filets. I put the lid on it all and didn’t even look at it for 30 minutes.
In the meantime, I was trying to figure out what kind of bread to make with it. Again, I don’t have eggs so cornbread was out.I used this biscuit recipe from Whole Family Fare. Now, I know it’s just sitting there quietly in that bowl but these biscuits were AMAZING. I think Liz, Jeremy and I had about 4 each. Oh, and I made my own buttermilk the recipe called for by using 1/2c rice milk, 1/2c half and half (for my coffee, usually) and 1 tablespoon of lemon juice. Again, I was scraping by on what I had – but it worked perfectly!
My ice day fantasy involves lots of baking – so imagine my disappointment when the grocery store, this morning, had not a single egg in sight.
I began an online hunt for eggless cookies and stopped my search here. There were a few things I didn’t have (like maple syrup) and a few things I wanted to add (like oatmeal and banana) – this is the first time I’ve experimented with a baking recipe.
We’re enjoying these with coffee right now. Oh, and Jeremy dubbed them Yummy Bastards.
Yummy Bastards – Peanut Butter, Banana & Oatmeal Cookies
Note: This recipe is vegan.
1 c. local stone ground whole wheat flour
1 c. organic unbleached all purpose flour
1 c. oatmeal
1 teaspoon aluminum free baking soda
3/4 teaspoon salt
1 c. local chunky peanut butter
1/3 c. olive oil
1/2 c. agave nectar
1/2 c. brown sugar
1 1/2 teaspoon vanilla extract
1 mashed up banana (this acts as an egg substitute – Jeremy thinks you could probably even use 2 for more moisture and stickiness)
Preheat your oven to 350F. Mix up your dry ingredients in one bowl and your not-so-dry ingredients in another. Dump the dry ingredients on top of the not-so-dry ones and mix until just dusty with the flour mix. Scoop spoonfuls onto a cookie pan lined with parchment paper. Bake for about 10 minutes – you don’t want to go too long or they’ll get too dry.
The view from our breakfast nook around 9:15 am. For those of you who are unfamiliar with the weather in Oklahoma it is extreme. Yesterday was beautiful – 60F and it almost smelled like Spring. Today we’re supposed to get an inch of ice – forget snow. Snow is reserved for beautiful places like Connecticut and Colorado. We get ice. It compliments the concrete nicely. On a positive note – we both have the day off!
Scooty Boots on left, Dinahsaur on right. We should take a cue from the cats and spend the day cuddling. Something about an ice day makes me feel optimistic about time. As if there is going to be an extra 8 hours in the day in which I can do things like paint the trim in the office, bake a few loaves of bread, redesign the blog, and start a family tree project – when the reality is I’m probably going to spend most of my day napping and watching movies.
An unexpected, yet very welcome, side-effect of having this blog has been all the blog friends I’ve made. Megan-Joy is one of those friends – so when she commissioned me to create a new header for her food-centric blog I was happy to oblige. After all, she has walked me through (step-by-little-step) making tortillas and ravioli. Visit her blog for delicious recipes!
Homemade ravioli stuffed with roasted butternut squash, garlic, nutmeg and goat cheese (hi, Dad!) – topped with sauteed apples, brown sugar and butter sauce.
I was proud of myself for going for it – but probably not worth the effort. I’m definitely deserving of a pasta attachment for my kitchen aid mixer now.