I've always avoided pastels. I'm more of a bold, gem-hued kinda gal. But when winter trudged on into the months of March and even April, I began to be drawn to the shades of lilac popping up in various products. Perhaps a bit of purple pastel is needed in these grey times?
Here is a sampling of lilac colored accoutrements to give you a spring outlook until the actual blossoms fill your senses:
If you are like me, you have a slight obsession with Cadbury Mini Eggs.
I mean, such a beautiful sight!
Every year I can't resist buying a bag - like, a big bag - and then I spend the rest of the season dreaming up ways to eat them, like HERE and HERE.
Well, this might be my favorite mini egg-themed treat thus far. I call it: Easter Crack. I know, that name sounds...wrong...but believe me, it's oh so right.
If you haven't had "crack" (well, dessert crack - the other crack is WHACK, ya hear?), it's basically saltine crackers or matzo with a layer of caramel followed by melted chocolate. Once it is all set, you break it into random bite sized pieces. And it is soooooooo addictive. Hence...crack. It can be jazzed up in all sorts of ways. The star of my Easter Crack is, of course, Cadbury Mini Eggs, but I also added pretzels and kettle corn for that perfect salty/sweet combo.
It's quite silly saying this is a recipe as it takes almost no effort, but here ya go:
Easter Crack
1-2 sleeves saltine crackers (depending on pan size)
1 cup butter
1 cup packed brown sugar
1 tsp vanilla extract
1 package chocolate chips (I like semi-sweet, but you do you)
Cadbury mini eggs, smashed
Mini pretzels*, kettle corn, or whatever your little Easter heart desires
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Arrange a layer of crackers so they fill your baking sheet. In a saucepan, heat the butter and brown sugar, stirring until boiling and slightly thickened and then remove from heat and add vanilla. Pour the mixture over the crackers, using a spatula or back of spoon to spread evenly over the crackers. Bake in the oven for 5 minutes. Remove from oven and as it cools, melt the chocolate chips (whatever your preferred method). Spread the melted chocolate over the entire surface. While the chocolate is still warm, sprinkle any chosen toppings evenly over it, making sure they are settled into the chocolate. Cool for 2 hours in the fridge and then break into pieces. Enjoy!
*The only thing I would change is the shape of pretzels - the sticks easily popped off the surface when I broke it apart. Regular mini pretzels broken up or those round shaped ones would probably fare better.
Let's recap in pictures:
I would say how to store it, but honestly - this crack won't last.
Another year, another birthday. How does that happen? With every trip around the sun, I'm pretty sure someone is playing tricks on me, since I still feel somewhere between the ages of 11 and 15. Certainly not 38. Anyway, this is me at 38 (or so they say...)
It's one of my favorite pictures of myself, so maybe 38 won't be so bad.
As you can see, it snowed today. I guess I really live in MinneSNOWta. I think I deserve this hat:
Speaking of the Great North and growing older, since I've mood back, I've been directly asked my age so many times by strangers or people I've just met. Maybe I'm old fashioned, but this surprises me. Why ask? What are you gaining from that confirmed knowledge? I honestly get asked my age almost every week and it always leaves me bummed out. Mostly because after I honestly give the response, the inquirer seems disappointed. Hmm...does anyone have some insight to this?
Anyway, back to my getting older. I'm not really a (self) birthday celebrating kind of gal. It's been like that forever.
The Saint Paulie Gang
Here is a picture of my childhood birthday party. Where am I? Oh, crying on my parents' waterbed because we didn't have enough time to watch the Care Bear movie and had to watch the My Little Pony movie instead. Yeah, birthday parties stress me out. I think it has to do with expectations. But just because I'm not into the birthday party does not mean I'm not majorly into the birthday cake. Oh no, I am definitely all about that cake. These in particular would fit the bill:
I love a s'mores-themed dessert, but the marshmallow must be toasted. And it helps if you have a log cake stand to display it.
When you can't decide how chocolately you want your chocolate cake...this is so classy and I love the kick and spice of Mexican chocolate for the frosting.
I knew I was officially a grown up when instead of wanting a sad, plain bagel for breakfast, I craved an everything bagel. To be fair, I don't really remember these being an option in my childhood - perhaps the great North of the 80s and 90s wasn't ready for quite so much decadence and flavor - but I doubt my young, boring tastebuds would have gone for it, anyway.
A crispy crust/chewy inside, heavily seasoned everything bagel was my go-to most mornings while living in New York. Accompanied by the New York Times crossword puzzle and black coffee, I was completely nourished and satisfied for the day.
Since moving to Minneapolis, it's not quite as easy to grab my favorite hole-y carb on a whim, but I will give shout-outs to decent comparisons at Rise Bagel Co. and St. Paul Bagelry. I can't say that I'm transported to the streets of NYC, but I do get my fix.
Yup. Now almost everything can have a hint of everything bagel. Honestly, at first I limited my goods to sprinkling over plain cream cheese in order to magically turn my plain bagel into its fancier cousin. But then, bottle by bottle, I began to experiment: avocado toast...roasted or steamed veggies...hummus...deviled eggs...any eggs...potatoes...popcorn...salads...pastas...the name really says it all, folks.
Here are killer recipes that I've spotted that I definitely want to attempt to everything-ize.
There are other spice brands that have jumped on the everything bandwagon if you aren't near a Trader Joe's, or you could easily mix up your own blend:
Everything's popularity is showing up in other forms, too - I've noticed many new products on the shelf that are Everything Seasoned _______. Everyone wants to be everything, I guess. One that I've tested and can vouch for are these savory, salty rice crackers:
Because it is hot, folks. And not *just* hot - icky, sticky, relentlessly, beating down with all its might hot. Facebook's On This Day app reminded me that this is a yearly occurrence as I scanned through past posts about needing a lake to jump in, a better air conditioner, beach access, or an endless supply of popsicles. Sometime in mid-late July, this unbearable weather takes over for a few weeks and we get melted ice cream and kids finding any spraying water source they can.
Washington Heights, NYC
I will say that when the temps soar above 90 degrees with 98% humidity and not a breeze in sight, I'm finding it slightly easier to cool off in Minnesota than New York City. That's one point for MN on the Big to Minne Apple Move scoreboard.
For one thing, you don't have to deal with the subway system, which in the summer becomes the closest thing to hell that any of us will (fingers crossed) ever encounter.
But, despite the higher occurrences of central AC and green space here in the great north, it's still steamy and muggy beyond comprehension. And so I spend many a summer day during this time period trying to figure out how to keep my Irish/Scandinavian body comfortable in the temporary tropics.
Let's turn back to that drink, why don't we? The clean and crisp flavor of a gin & tonic is my go to when it is sweltering. I upped the summer quotient in this cocktail with berries, herbs, & a hint of floral. I promise, it doesn't make it too stuffy. Just prettier.
Combine gin, St. Germain, & syrup and shake with ice vigorously. Strain into two rocks glasses filled with ice and top with tonic.
Garnish with frozen berries, lemon, and thyme.
*For the syrup, I simmered 1 to 1 sugar-water, and a handful of blackberries, blueberries, and raspberries, added a few stems of tarragon and thyme and let the mixture steep for 30 minutes. Strain when slightly cool and keep in refrigerator.
But if you are going to be indulging in alcohol, make sure and match it with as much water consumption as possible. I find having a chic and reusable water bottle makes it all the easier to get in your needed H2O, especially on the go.
Water is really the key to keeping cool. Even being near or gazing at the water chills me out. But my favorite of all favorites is waterfall swimming. I blame my time in Ithaca - it is gorges, after all.
A waterfall is not always accessible, but waterparks seem to be prevalent around these parts (surprising for a state that has such a short burst of summer), and I've been meaning to check a few out. Some even offer adult hours for exercising, like lap swims and walking the lazy river.
I don't have my own backyard currently, so THESE are out.
But, thanks to Slide the City, I could be slipping and sliding my way down a Minnesota main street this August.
Facial mists and sprays have been my best friend lately. One spritz of this rosewater version will leave you feeling refreshed and rejuvenated, and it smells divine!
Pajama dressing. It is what I aim for on a daily basis - figuring out how to style pajamas so they look like actual clothes when in society. I'm just that into comfort. Or lazy. Or both? In the winter, it's all about long, all-enveloping cardigans and fuzzy leggings. In the summer? Moo-moos and oversized t-shirts. Light, loose fabric, with no particular shape and nothing that constricts. Something you could easily throw on over a swimsuit.
A few years ago, I took a deep breath and for the first time since childhood, chopped off my long locks. I enjoyed the edgy short-hair look for a couple of seasons, but lately I've been in the mood to grow my hair out past my shoulders again. I guess I'm no longer thoroughly modern and instead back in the bohemian romantic mood. I got giddy when I realized that my mane is finally long enough to put into a crown braid. Huzzah! I'll be utilizing this and other easy updo looks like THESE all summer long.
In the winter months, there is no better comfort food than a piping hot bowl of soup. The summer equivalent for me is a big bowl of cold asian noodles. You do have to boil water for the noodles, but other than that, no time spent hovering over a hot stove.
I went with plain old spaghetti, but you can use any noodle of choice. I forgot I had some of THESE sweet potato spiral noodles in my fridge - they would have been beyond perfect - next time! You can go crazy with the add ins; I went for snow peas, cucumbers, jicama, red pepper, rainbow carrots, and scallions. But simply the noodles as is sprinkled with sesame seeds would also do!
Cold Sesame-Style Noodles:
1 lb noodles (see above comment)
1/4 c nut butter (I used natural almond, but peanut butter, sesame paste, etc. will do)
Juice of 1 lime (2-3 tbsp)
2-3 tbsp honey (adjust sweetness as needed depending on what type of nut butter you used)
2 tbsp sesame oil
2 tbsp rice vinegar
3 garlic cloves, minced
1 tbsp low sodium soy sauce
1 tbsp fresh ginger, minced or grated
1 tbsp sweet chili sauce
1 tsp sriracha (plus more for garnishing)
Combine above ingredients, whisking until smooth. Prepare noodles according to package. Toss noodles with sauce. Chill noodles. When ready to eat, mix in any added veggies. Enjoy!
Now that I have my nosh ready to go, it is time to...do nothing. Because doing nothing means not moving and not moving means not perspiring. Perhaps a day of Netflix and Chill? But like, literally chill, not "chill".
There certainly are a host of shows to marathon and keep me on the couch, not moving. Oh, and reminding me that winter is coming. So maybe I should enjoy this heat wave while we have it?
I love the word cookery. It brings to mind heavy bottom pots, wooden spoons, and pies cooling on the windowsill. There is something folksy and also modern about it. Cooking and baking is such a pleasure in life; It is creative & intuitive, mathematical & technical. It takes skill and artistry. Cooking is undoubtably love, and brings joy to those who give and those who receive. I've developed quite the addiction to reading and watching and hearing about cookery. If I was somehow able to finagle a living out of it, I would happily watch cooking shows and read food blogs 24-7.
My initial TV cooking love was Jamie at Home. Of course, Ina (Jeffrey, too!) and Giada were on rotation, and let's not forget about The Pioneer Woman (side note: I sat directly in front of her on a flight from MSP-LGA once. She ordered the omelette and then was very friendly to all her fans that approached her in the airport bathroom line). But these days you can find me marathoning episodes of A Chef's Life on PBS. You get glimpses into Vivian's world as a chef, a mom, a daughter, a wife, a boss, and how it plays into her food. She also has a beautiful tome of a cookbook (seriously, you could use it as a weapon) that brings back happy memories of the show.
PBS also got brownie points with its documentary series American Masters' Chefs Flight, highlighting four iconic chefs of our era. With the celebrity chef culture and social media food pics of today, it's fascinating to compare what the culinary world looked like mere decades ago.
Top Chef will always be DVRed at my house. Season 15 is around Denver. I've been awaiting this location for a few years now - should be a good one!
Next on my list is Amy Thielen's Give a Girl a Knife: A Memoir. I've been thoroughly entertained by her past ventures, and am looking forward to learning a bit more about this fellow Minnesotan-NYCer-back to Minnesotan.
Of course, I'm always on the hunt to add actual cookbooks, both fresh and classic, to my shelf.
I could make an unending list of food blogs I stalk, but Food52 is my one stop blog for recipes, supplies, and articles of interest.
Even Instagram has become a foodie's paradise. I first was introduced to Lucinda Scala Quinn when she demonstrated a recipe on the Martha Stewart show. I was in the audience and they gifted us a magazine that included the recipe. It was for a simple, but packed-with-flavor, garlic pasta dish. My boyfriend at the time couldn't get enough of it. Lucinda moved on to greater things (as did I, that boyfriend is long gone, good riddance!), and I lost touch with her career. But then came Instagram stories and her presence has brought my obsession to watching people talk and deal with everyday food to a whole new level. She is clearly a talented chef, but I think what makes her "stories" so watchable is the messy (who cleans up that stove top afterward??) and tactile manner in which she assembles and showcases her meals. Her Upper West Side (hello, balcony envy!) apartment feels real and there is always groovy music and vibrant conversation in the background.
In fact, I need to go check out what she is up to right now - follow LSQ HERE.
My next foodie frontier is the land of podcasts. Do you have a favorite food and cooking related podcast? I want to hear about it!
