for my cousin

Talking to my mom yesterday she mentioned that my cousin, who has been reading my blog every week, was wondering when I would get back to my regular day to day blog content
My cousin isn’t that interested in recipes
It made me smile and happy in some ways that she missed my blog
I have to admit that I have been taking a little break
See, for the past three weeks my husband and I have been child less
our baby left the nest for university at the beginning of the month
We were both more or less anxious about the whole affair
– It’s only you and I darling

When for twenty plus years your focus has been child-rearing it felt like being on the verge of retirement
(although I don’t believe you ever retire)
So to celebrate this new freedom I, without meaning to, took a break
and I cheated
I have been publishing a weekly recipe on a different site and boldly copied and pasted my work to this blog
hence this series of recipe
I knew my mom and my aunt would appreciate
truly I was taking a break

Thanks to my cousin I will get back on track
take the time once a week to reflect
to pause
spend time with my thoughts
and share them with you

I will keep posting the odd recipe
because that’s still nice
and you may visit this site if you like to cook and are looking for inspiration
but otherwise enough indulging
back on track

oh, so how is it to be child less?
as a couple I’ll say: so far so good
it’s like revisiting the chapter when we first met
having all these possibilities
all this time
knowing that we did a good job, and thinking alright, what’s next

for one thing we’ll be planning another trip

ps. I randomly picked a few photos from the past weeks, hops for beer, cooking outdoors, and the delicate beauty of cabbages

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veggie burger

I have been experimenting with veggie burgers lately
and, I have been juicing

I have loads of carrots, beets, and our apple trees are bountiful
good time to use a juicer
sometime the juicer feels a little over the top
really, couldn’t I just chew a little
but to drink fresh juice from the garden feels quite regal
so why not

I decided to make the most of it
and aside from drinking the most delicious juice
I would use the pulp left behind
here is this week’s recipe
healthy, nutritious, and tasty

Veggie burgers with quinoa

for a dozen large burger you may use

6 cups of shredded veggies (kale, carrots, beets, celery, onion, use what you have)
1 cup of quinoa (to be cooked)
400 gr of grated cheese (I like cheddar)
3 large eggs (I always get them from a local farm now)
3/4 cup sunflower seeds
1 cup oats
2 Tsp hemp seeds, or sesame seeds or, again, whatever you have kicking around
4 Tsp za’atar (a delightful Middle Eastern mix of oregano, thyme, savory and sesame seeds)
salt and pepper
olive oil

Rinse the quinoa. Bring 1 1/2 cup of water to boil. You may add a little salt or miso to your water for flavor. Add the quinoa. Simmer for 12 minutes or until all the water is absorbed. Let it sit for another 5 minutes.

Chop, grate, shred your chosen veggies. If you have been using a juicer and don’t know what to do with all that beautiful pulp, here is a good place to use it.

In a large bowl place all ingredients. Mix, mix, mix with your hands. Best tool ever.
Form patties and place on a parchment covered cookie sheet. If you don’t have parchment paper just oil the pan. Bake at 350ºF for 45 minutes or until slightly brown and crispy.

Eat in a bun with garnish or with a side salad.
My favorite this week is a kale salad with one of those burger diced on it.
Tastes good, feels good!

ps. replace za’atar with your favorite herb, I used basil last week and it was delicious
pps. can’t eat them all, freeze them for later

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Mexican inspired breakfast

I had the delight to hang out at a CSA drop off this week in Amherst
turns out it’s my nephew and family who do all the hard work
they offer fresh organic vegetables
it was plain beautiful to see customers drop by with bags
excited with the weekly produce
asking how’s Oliver (the red headed little one)
as Oliver was happily busy filling and handing bags of cherry tomatoes

this morning I was wondering two thing:
what to eat
what the blog recipe should be

why not combine?

here is a Mexican inspired breakfast
it involves lot’s of what was offered at the CSA this week
swiss chard, tomatoes, onions, corn
I had fresh coriander seeds kicking around
and a cute little hot pepper in the green house
so I added them to my recipe
as always recipes are to inspire
use what you have

Mexican inspired breakfast

you may use

1 fresh onion
1 corn
2 medium size tomatoes (more if they are invading your counter)
a small bunch of swiss chard (or kale or beet greens…)
1 small hot pepper (if you like it hot)
4 eggs
2 tsp fresh coriander seed (or 1 Tbs fresh coriander leaves chopped)
salt and pepper
olive oil
2 tortillas

Chop, then sauté the onion in a pan with some olive oil. Caramelize at medium heat. Add corn off the cob. You may add the chopped hot pepper if you wish. Add tomatoes and chard. Cover the pan and simmer until tender. Season with salt and spices. Crack eggs and cover to poach. While they poach; heat a couple tortillas in a pan.

as soon as the eggs are done place eggs & veggies in a tortilla
eat up
it may be messy if the eggs are runny
but it’s so tasty
add sour cream, cheese, whatever you want

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inspiration of the moment pasta

I was thinking earlier today that I would post a pickled beets recipe
then I got hungry

I came into the kitchen and on the kitchen table I saw:
1/2 large zucchini
3 medium size tomato
a bunch of basil

I became hungry for pasta
I put a pot of water to boil and started on a fresh sauce

here is what I came up with
fresh, simple, delicious
I’ll call it

September 2nd Pasta Sauce

2 cups of cubed zucchini
1 cup chopped tomato
3 large cloves of garlic, grated
olive oil
one bunch of basil chopped
salt and pepper
cheese

In a skillet heat up some oil, throw in the zucchini.
Mix and cook with cover on until translucent and soft.
Add tomatoes.
Cook uncovered to let evaporate extra juice.
Add salt and pepper to taste.

Cook your choice of pasta.
When your pasta is cooked, rinse then place in a bowl. Toss in the chopped basil and add a little more olive oil. Mix.

Serve pasta, top with sauce, sprinkle some feta cheese or goat cheese or any kind of cheese you like (or no cheese, still good)

ps. the reason I didn’t put the basil in the sauce was to not overcook it. Adding it to the warm pasta with a little bit of oil seems to nicely spread the aroma throughout the pasta.

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