Monthly Archives: May 2020
My little guy turned 11 this month – a birthday he had been looking forward to for a bit, since it was his golden birthday as well. We had originally planned to forgo a party and have a few of his friends over for a video game night, and go out of town to skateboard – but since there is a shelter in place in order, that was out of the question.
I decorated the house, set up a scavenger hunt for gifts, and that afternoon I organized a surprise birthday parade for him. All of his close friends decorated their cars, lined up and drove by all at once, to wish him a happy birthday. It was very heartwarming, and he was very surprised!
I created an “eleven” birthday banner – and got some gold balloons from target to blow up. We made eleven cupcakes and individually wrapped them and after the parade, the cars lined up down the block and i handed everyone cupcakes. It was a bummer we couldn’t have a gathering, but we made what we could out of what we were given and are so thankful everyone came together to make it happen!
Behold this amazing 30(ish) minute ramen! Best ramen I have made to date!
- 1 carton ginger miso broth from trader joes (or veg broth)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 T tahini
- 4 T miso
- 2-4 cloves garlic, minced
- ramen noodles
- baby spinach
- bok choy
- 2 T olive oil or melted earth balance
- shitake mushrooms, sliced
- seasame seeds
- green onions
In a pot, combine the broth, 1-2 cups water, soy sauce, vinegar, tahini, miso, ginger and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer about 20 minutes or so.
Cook the ramen noodles according to package directions and set aside.
Prepare your tofu as well. I cube mine and throw it in the air fryer, but you can fry it, bake it or throw it in raw.
To make the shitake mushrooms nice and crispy – Preheat the oven to 425 degrees. On a baking sheet, combine the earth balance or oil, mushrooms, sesame seeds, and some sprinklings of togarashi. Add a pinch of salt. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are crispy and cooked a bit.
I know this probably makes more dishes and a big mess, but i usually ladle what I am going to eat into a smaller bowl and add the bok choy, spinach, tofu, corn and green onions and let it cook a little bit to soften the veggies and make sure its heated through. add the noodles at the end so they dont get too overcooked- and Ladle the soup into bowls and top with the crispy mushrooms. sprinkle more togarashi on top.
1/2 cup strong espresso
1 T Tahini
1/2 frozen banana
1/2 cup almond milk
blend in vitamix.
1/3 cup vinegar
1 1/4 cup water
1 T salt
1/2 T honey
1-2 cloves garlic
few sprinklings of togarashi seasoning
This year for mothers day I tried making some cards. I played around with watercolors – blending the colors and then using rubber letter stamps to write something on the front. My resources are limited, but I had intended to design the type on the front and print directly to the card after they had been painted, but my printer wasn’t having it. This was alot of fun and kept me busy one night for a few hours.
I was recently given a sourdough starter by a neighbor, so I will log the recipes we have been making so far. This has been my go-to bread. Go to her site for directions, but below is the measurements and rough directions for my own record.
2/3 cup starter
1 1/2 cup water
4 cups flour
1/2 cup raisins
1/2 cup nuts
a little less than 2 tspn salt
Mix starter, water and flour. let sit one hour.
Soak raisins and nuts while that is resting.
Add raisins, salt (and 1/2 tspn water), and cinnamon and form into a ball.
Cover and place in warm spot. For the first 2 hours, stretch and fold every 30 minutes.
Let rest overnight.
The Next morning it should be doubled in size.
Remove from the bowl and shape it.
Let rest for 45 minutes.
Line dutch oven with parchment paper.
Preheat oven to 450 degrees.
Score top of bread and put seam side down into pot.
Bake covered for 15 minutes.
Take off lid and bake 35 minutes more.
Open oven and bake 10 minutes.
Since we’ve bee stuck at home we’ve been making all of the things! Including bread! This one is a yeast-risen bread, that was fairly easy to make and we used for making sandwiches and toast.
- 2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
- 1 envelope active dry yeast
- 4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting
- 1 ½ teaspoons kosher salt
- 1 teaspoon olive oil
- Stir the yeast into the water and allow the yeast to bloom until foamy.
- In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
- Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
- Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
- Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
- Once finished, cover and let the dough rise again for another 1 ½-2 hours.
- Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
- Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
- Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
- Cover and let rise for 1 hour.
- Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
- Carefully remove the pot from the oven and place it on a trivet or heat-safe surface.
- Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
- Cover with the lid and return the pot to the oven.
- Bake for 45 minutes, removing the lid for the last 15 minutes.
- Remove bread from pot, cover, and let cool for 10 minutes before slicing.
Last january, determined time use up random yarn I had collected over the years, I started working on this giant granny stitch blanket. I worked pretty diligently for a few months, then just kind of gave up on it. I picked it up here and there but she the start of the quarantine, finished it off!