Sunday Snapshot: September 30

Last Sunday:

A creative message on my tea instructions, "while humming..."

4 mornings this week. I'm loving my coffee press

Late night dinner after work. He really was more thrilled I promise

Surprise present! Yes!

 Hike yesterday to Lake Serene. A lovely 8 miles!

And an extra mile to see Bridal Veil Falls

Peach Huckleberry Crisp

You know that go-to dessert you have in your back pocket to pull out at a moments notice? If you don't have one yet, this is it. It's a super adaptable fruit crisp recipe. I've started keeping a few bags of frozen fruit in the freezer so I can bust this out if necessary. 

This time I happened to have fresh huckleberries on hand and a bag of frozen peaches. I've also done strawberries, blueberries & blackberries. Any combo you have on hand would probably work. 

Peach Huckleberry Crisp

For the filling:

• 1, 12 oz bag of frozen peaches
• 3 cups fresh huckleberries
• 1 tbsp lemon juice
• 2 tbsp sugar

For the topping

• 2/3 cup flour
• 2/3 cup rolled oats
• 2/3 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 6 tbsp butter, cold

1) Preheat oven to 350 degrees.

2) Mix together all the ingredients for the filling and place in a pie dish.

3) Stir together dry ingredients for the topping. Cut the butter into small pieces directly into the dry ingredients. Now, using either your hands or a pastry mixer, or a food processor if you feel like getting fancy, mix the butter into the flour/oat mixture until tiny crumbs form. 

4) Pour your crumble topping onto the fruit, distributing evenly (if it's not even or well mixed you may end up with just flour on top, which is okay just not as pretty. See below) Bake for about 45-50 minutes or until juice is bubbling and topping is golden brown 

5) Let cool for about 15 minutes, then serve with vanilla ice cream or cream pour over. It's also delicious in a bowl for breakfast because, hey, it's a serving of fruit :)

Enjoy!

Coconut Shrimp Soup

I've recently started perusing my Everyday Food cookbook again. I've made several of its' recipes over the last few weeks and have enjoyed all of them. It's broken down into seasons and features simple ingredients with great results. In the Fall section of the book, I found a recipe for Coconut Shrimp Soup. It's a filling Thai style soup that isn't too heavy for a delicious lunch. You couldn't definitely mix up the ingredients as well, maybe doing some precooked chicken and adding different vegetables. Feel free to play. 

Coconut Shrimp Soup

• 1 tbsp vegetable oil
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• red pepper flakes, to taste
• 4-5 carrots, peeled and thinly sliced (halved if thick)
• 1 can (13.5 oz) coconut milk
• 1 tbsp cornstarch
• 4 oz angel hair pasta (or any asian noodle would work)
• 1 1/2 lbs peeled, devined shrimp with tails removed
• 1/4 cup fresh lime juice
• Salt
• Scallions, thinly sliced for garnish

1) Heat the oil in a large saucepan over medium-low heat. Add ginger, garlic and pepper flakes and stir for 1-2 minutes. Next, toss in the coconut milk, carrots and 3 cups of water (could also use chicken broth).

2) Mix the cornstarch and 2 tbsp water together in a small bowl until well combined. Add this to the pot and bring to a boil. As water begins to boil, break noodles in half and add to the soup. Simmer until pasta is cooked through and carrots are tender, about 4-5 minutes. 

3) Add shrimp and stir for another minute. When shrimp are cooked they should be opaque. Don't over cook because they get chewy.

4) Turn off the heat and stir in lime juice and salt to taste. After ladling soup into bowls, garnish with scallions. 

Enjoy!

Observation Tuesday: Volume 24

So far, I would rather get up at 5 pm after going to bed at 9 am, than get up at 5 am after going to bed at 9 pm. We'll see if the next six months change this. 

I love this:

(photo credit: http://meggielynne.tumblr.com/post/13927632726)

Did you know that the original title of Toy Story was supposed to be "You Are A Toy?" 33 Things you probably didn't know about Toy Story educated me about this and a plethora of other facts I really didn't know about Toy story. 

I decided it's finally fall, i.e. I wore my first scarf a few days ago. And I got a compliment. Win-win. 

Sunday Snapshot: September 22

Lamest week of pictures ever? Yes, I think so. Here's why:

That's my everyday alarm clock for work. Apparently I'm going to need to work on taking pictures even when I'm working full time again. 

Last Sunday eve we checked out Gas Works Park and I fell in love.

It's my new favorite place in the city!

Mid week: spontaneous Greek cafe with KP!

I did buy this napkin that reminds me of Disneyland, so that's great. 

And, Seth and I are back at our Saturday morning breakfasts.

These are Joy's Pumpkin Pancakes, perfect for the second day of fall.

Hope you are having a splendid Sunday!

Books Reviews: Britannia, Shadows & Birds

I officially have my library card. When I first went to the library none of the books I had on my list were there so I went a little crazy on my holds. A few of these holds I was 125th in line. However, over the last few weeks I've gotten about 12 of them. The stack next to my book is great. 

22 Britannia Road by Amanda Hodgkinson

This book is a little heartbreaking. It's set just after the end of the World War II and tells the story of a family reunited after seven years of separation. Janusz, the husband, went to enlist in the army and ends up traveling through Europe and fighting with the British. Silvana and their young son Aurek survive the war years in the woods with the help of various people. They face the daunting task of getting acquainted after traumatizing events and rebuilding their family. It's not the most well-written book in the whole world, but was still compelling. I would give it 3.5/5 stars. 

Born Under a Million Shadows by Andrea Busfield

I picked this up that first day at the library because I liked the cover. It's about an eleven-year old boy, Fawad, who lives in Afghanistan and ends up living with a group of foreigners. At the beginning of the book he and his mother are living with his aunt's family. When his mother gets a job working for a group of foreigners his world really opens up. The story really is written about the complexities of the country from the view of a child. Just like the foreigners I ended up adoring Fawad. Busfield does a great job of making his antics & life really engaging. I enjoyed it but wouldn't rave about it.

A Guide to the Birds of East Africa by Nicholas Drayson

Drayson does a fantastic job of writing an entertaining story revolving around a bird watching competition. Mr. Malik has been going on a bird walk in Nairobi led by Rose every week since he had a heart attack. Over the course of these walks he has fallen in love with Rose, unbeknownst to her. Just as he is working up the courage to write her an invitation to the social event of the year an old high school nemesis shows up and sweeps in to Rose's life as well. Their social club sets up a competition to see who will see the most birds in a weeks time and win the opportunity to invite her to the ball. I never knew I'd care so much about a bird watching competition. It's entertaining, a quick read and the British humor and the fact that it's set in Kenya won me over. 

Broiled Peaches with Maple Creme Fraiche

Confession: I had cereal for dinner tonight and I liked it. It was my second day of working on my new floor on the hospital and my brain is FULL. Like, 124% full, spilling out my ears, couldn't even focus enough to get my chapstick at the end of the day, it's great! Needless to say, I went for the least amount of thinking, no-prep dinner, so Kashi it was. Now that we have that out of the way, we can move on. 

This may be peach overkill, but I think this is my favorite so far . In fact, after Kristen came over for dinner and we made this, I made it again the next night. It's simple and delicious ingredients with minimal preparation and fabulous results. 

Broiled Peaches with Maple Creme Fraiche 

Ingredients:

• 4 ripe peaches 
• 1 tbsp coconut oil
• 8 oz Creme Fraiche
• 2 tbsp Maple Syrup
• Gingersnaps (a few)

1) Turn oven broiler on low (or just turn off if there are no options). Cut the peaches in half & remove the pit. Place in pan, open face up and spread coconut oil on top. I used my fingers. Broil peaches for 7-12 minutes or until fragrant and looking golden brown (depending on your broiler temp, since mine was on low, it took a bit longer)

2) While peaches are broiling mix the creme fraiche and maple syrup together, adding more or less syrup depending on taste. Also, crush gingersnaps (I put them in a plastic bag and use the bottom of a glass)

3) When peaches are done, remove from oven and place in serving dishes. Place dollop of creme fraiche in center and top with crushed gingersnaps.

Enjoy!

Observation Tuesday: Volume 23

(Picture Source: Real Simple)

This past week I read an article from Real Simple about 9 Easy Ways to be Happier. It's pretty basic and I agree with most of it, like exercising and trying something new. However the first slide recommends setting your thermostat cooler. Interesting, until you read the reason why "Researchers at the University of Michigan discovered that blowing cold air up participants’ noses put them in a better frame of mind than did blasts of hot air."

HOLD ON. WHY WOULD SOMEONE SHOOTING AIR UP YOUR NOSE MAKE YOU ANYTHING LESS THAN ANGRY? I don't care if it's lukewarm, I'm gonna be upset. 

Also, if you're a nurse, or know a nurse, check out this link to: #Whatshouldwecallnursing. It's hilarious.

Finally, I'd like to observe that I have walked more in the month I've lived in Seattle than I did the whole time I lived in Texas. Probably for two reasons. 1) It's not 110* outside. 2) I actually live in walking distance of things like a grocery store and coffee shops. We'll see how I feel about it when it rains for the next 8 months...

Peach Slaw

I'm having my first guest post today! Allow me to introduce you to KP. She was my supplier of lattes, 1/3 of my closet & many delicious goodies through nursing school. As a fellow University of Arizona and now a Seattle resident we have many things in common, including our love of cooking & baking. With no further adieu, here is KP with her recipe for Peach Slaw!

~~~

Hello everyone! I was so excited when Ang asked me to do a guest blog posting for her this week! So here it goes, and since i've never really done a blog post before, bear with me.

As Ang said in her previous blog, I got to introduce her and Seth to the Ballard farmers market this past weekend. I'm loving getting to introduce friends to new places and things in the city I love, and the Ballard farmers market is definitely one of those treasures around here. As an aside, I am thrilled beyond belief to have Ang back in close proximity after us both leaving Tucson after nursing school to Texas and Pittsburgh. Not to mention I now have a different closet to raid on a regular basis again, hurray (Lacey I'm still missing your clothes too, but I guess 2 out of the three closets will have to do for now)!

But, back to the market and tasty food. At the farmers market we decided to split 20 pounds of peaches for $20 between 4 of us, so I've been making LOTS of meals with peaches. Here's one of the recipes that I made up this week. I'm calling it a peach salsa, but it's probably more like a peach slaw. Tastes pretty yummy on a bed of spinach or lettuce as a salad or in a taco with some fish or chicken.

Hope you enjoy!

Peach Slaw

• 2 peaches chopped
• 1/2 red onion diced
• 1/2 bunch chopped cilantro
• 1/2 jalapeno de-seeded and diced
• 1 ear of corn cut off the cob
• 1/2 cup chopped cabbage
• 1 tsp cider vinegar
• 1 tsp rice vinegar
• salt and pepper to taste
• juice and zest of 1 lemon
• 1 Tbs greek yogurt

Mix all ingredients in a large bowl. Enjoy!

Sunday Snapshot: September 16

This was my first week of full time work at a hospital since May. Woah. I managed to squeeze in a few good things between those hours of training too. 

Lots of peaches, peaches for me

Package from some of my favorites.

Most random item, the inflatable pumpkin my nephew wanted in the cart

Texture on a picnic table

On a walk around the neighborhood. love this tree

View at Pratt Lake. The most peaceful place I've been all week

On the hike to the lake

Making goodies. 

Basil Ice

I don't even think this is a recipe. It's not really, its just more of a suggestion.

The other day I had purchased a bag full of basil (for $1.49 at our local produce stand, which I love) and only used about 4 leaves for some pasta. It started to look ishy (technical term...) so I threw out my dilemma to the Facebook world. My friends/relatives came to the rescue. Unforunately I was feeling lazy due to my work schedule (I don't know how people do the whole 8-5 thing....it's draining) and picked the easiest option.

Here is what you do:

• Wash & dry your basil
• Chop it up into small pieces
• Put a specific amount (I did about 1 tbsp) into an empty spot in an ice cube tray, repeating until you run out of spaces.
• Fill with water & freeze.

BRILLIANT. I used it yesterday for some really mediocre tomato soup. And how fabulous would this be for some mojito pizzaz? (I always see pizza when I type pizzaz and get hungry).

I already did it with some rosemary too. You're welcome. Although you are probably more advanced than I am and have been using this for years. Lucky you.

(Sorry about the excessive parenthesis use)

Quick Peach Preserves

Ballard Farmers' Market here in Seattle is the coolest! I had heard rumors from various sources prior to actually visiting and I was not disappointed. Well, I was disappointed I didn't buy the mini donuts but we'll save that for later.

 This past Sunday we met up with a few friends we were having dinner with that night to get some essential ingredients. The most exciting purchase we made was 10 pounds of peaches. I know, RIGHT? They had a sign advertising 20 lbs for 20 bones ($$) and we hopped on that and split the purchase. Needless to say you'll be getting a few peach recipes.

I adapted this recipe from Shutterbean's making of Quick Apricot Jam from the Sprouted Kitchen Cookbook. Best part about it, it's gloriously easy AND delicious.

Quick Peach Preserves

• 1 1/2 lbs peaches (I used about 6)
• 2 tbsp lemon juice
• 1/3 cup of sugar

To Make:

1) Thoroughly clean and dry your peaches. Cut them in quarters, at some point removing the pit. Next skin the peaches. There are apparently fancy methods involving boiling for one minute, then dunking in cold water, then peeling, which I have yet to try. I basically just ripped the skin off / cut off the gross parts as well.

2) Toss all your ingredients in a thick-bottomed pan (I'll give you a dollar if you tell me what song I'm thinking of now that I wrote that). Stir them together and turn the heat on medium-high.

3) The peaches will start to release their juice and sort of disintegrate. It will take awhile, about 30-45 minutes. Stir often. As they cook longer you'll have to stir them more frequently to prevent them really sticking to the bottom of the pan. When they get to your desired consistency (I like mine with a few larger pieces) remove them from from the heat and let them cool.

4) Store in a clean, dry container. They should keep for 2 weeks.

I'm loving mine on plain yogurt, peanut butter and jelly sandwiches and spoons.

Enjoy!

Observation Tuesday: Volume 22

Seattle observations: it rained today for the first time since we moved here. I was genuinely shocked when I walked outside this morning. Guess I should get used to it. And remember that summer I re-learned to check the weather (I was in Vancouver)? I need to hone that skill again.

(photo cred: Design Sponge)

I saw this on my blog feed app the other day from Design Sponge. My first thought was "oh my goodness! so cute/cool/hipster! I could do this." My second thought was, "Am I crazy? Mine would end up actually looking like a homemade popsicle stick project rather than that beauty." So I moved on. 

Speaking of terrible craft projects, check out Pinstrosity. Hilarious photos of Pinterest crafts gone wrong. 

(photo cred: time photos - see link)

Want to know how the world eats? Check out this Time Photos feature. SO SO COOL. And some of it is really surprising. 

Finally, sorry I'm still not tech savvy enough to actually put videos on my page, but check out this link to Bad Lip Reading: Twilight edition. "You slapped a dead fish?" Hilarious

Snapshot Sunday: September 9

 Here is the summary of our first week living in our new house in Seattle! By the way, HAPPY BIRTHDAY, SARAH! Wish I was celebrating with you today. Drink a fruity cocktail for me.

Monday: necessary Labor Day adventure - Ikea. 

Tuesday: apparently uneventful. I put together ikea furniture & listened to podcasts

Wednesday: lovely message on the bike rack by my yoga studio

Thursday: an hour spent in a new coffee shop

Thursday: this is the result of a LOT of work.

a finally put together area of our house!

Friday: our pre-movie dinner. Salad & Herbed Flatbread. Big deal?

Yes! Tracy Shutterbean liked this on instagram

Saturday: our first Seattle hike! 

We went to Snow Lake

Huckleberry Ice Cream

Don't get me wrong, I love Seattle (especially after our hike today), but I am missing a few things from this summer.

 1) Service like this:

2) The Firepit (the firepit! the firepit!)

3) This little man (who happens to be eating my ice cream with his fingers)

Common denominator between these things: huckleberry ice cream! (You had to know that was coming). I made this recipe after our hike to Huckleberry Lookout. It took 2.5 hours to get up and about 5 hours to get down. The extra time was because we were stopped for awhile picking our share of huckleberries. If you've never had one they taste like an amped up version of a blueberry, they're slightly more tart and crisper. We ended up with 3 Nalgene bottles full so they had to be used up!

This recipe is adapted from the Taste of Home and could easily be used for raspberries or blueberries.

Huckleberry Ice Cream

• 2-3 cups huckleberries
• 2 cups heavy whipping cream
• 1 cup whole milk
• 1 cup sugar
• 2 tsp vanilla extract

To make:

1) Blend the huckleberries. I simply put mine in a blender and went to town until they were smooth

2) In a small saucepan heat the milk and sugar together, stirring frequently, until sugar is dissolved. Remove from heat.

3) Pour your milk/sugar mixture into a bowl and stir in whipping cream and vanilla. Next, fold in the huckleberries. Now, depending on the type of ice cream you want you could strain this mixture over a metal colander. I like the bits of huckleberry so I skipped that.

4) Let this mixture cool in the refrigerator.

5) Once cool make according to your ice cream maker directions. I always like mine extra frozen so once done in the maker, stick it back in the freezer for a few hours. 

Enjoy!