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The Art of Running in the Rain

"To give anything less than your best, is to sacrifice the gift." -Prefontaine

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food

Helping The Picky Toddler With Meal Time

I rarely bring my speech/language pathology training into the blog, but I’m just so proud about what I’ve done for Mira in this last week (and how it’s impacted meal time) that I felt it was too exciting not to share. Here’s a little bit of the back story: As many do, our toddler is having a hard time with food. She used to eat pretty much anything and everything that we put in front of her (or at least would try it), and then about a month ago all that changed. We would get ‘no, no, no’ or ‘all done’ and the dish/bowl would be pushed off her tray onto our table (at least not the floor, amiright?). This is a super frustrating phase, and it’s especially frustrating when you love cooking. As you know from the blog and from my stories both Dave and I really enjoy cooking, and seeing Mira take a bite of something, make a gagging face, and say ‘all done’ can be soul crushing.

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I decided that rather than lament and get frustrated with every meal I would try something that would give her autonomy within a structure of our choosing. I decided to make some ‘Individual Graphic Symbols.’ I always refer to these as ‘PECS,’ but I know that technically that’s not accurate as PECS is a specific communication system, and what I’m doing is much less structured. When you are using ‘Individual Graphic Symbols’ for an individual with a communication disorder you are using a low tech augmentative and alternative communication (AAC) system to help the person express themselves. They may not have the spoken word to communicate what they want, but they have the pictures (and sometimes that awareness comes first). For us we wanted to give Mira access to images of a variety of foods that she likes to eat, giving her the independence to choose what she wants. At the same time, we needed to keep these choices within a small set that we are willing to make and/or have on hand at a given time.

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When I was working in early intervention many parents expressed concern that using an AAC system (e.g., baby sign, PECS, Individual symbols) would negatively impact their child’s use of speech and I am here to say that that is NOT the case. Research has shown us again and again that using these supplemental systems only helps facilitate language development.

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Mira can say many of these words already and if she doesn’t know them on her own she will readily imitate; however, she is unable to recall most of these foods independently when sat down at a table and asked what she wants to eat (as I wouldn’t expect many 18 month olds to be able to do). So having these images helps her recall things she’s already seen and helps her associate the food with the word.

Here’s what you need to make a an individual graphic system: a mini binder (or large, depending on how far you want to go with your food choices), laminator (I have this one), laminating sheets, velcro fasteners, couple pieces of white paper, printer (I have this one), and a word processing system.

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Assembly: First you will need to make a list of the items that you want pictures of (I find that this list is ever expanding). Then you will search for images of the items you’ve listed and copy and paste those images onto your word processing system. Once the image is on the word processing system resize it to be about 1.5-2.” Continue until you’ve filled the entire sheet, and then print. Cut each picture out and arrange them on your laminating sheet (making sure there is space between each picture so the laminate will completely seal around the image). Send the laminating sheet through the laminator and let it cool. Now it’s time to make the pages of the binder (where the images will be fastened to), cut an 8″ x 11″ paper in half and send them both through the laminator. Apply the velcro hook to the page and the loop to the images. Organize your images however you choose (I tried to separate meal type, snacks, and fruits/veggies).

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The ultimate goal of giving her autonomy when it comes to food choices has definitely been accomplished. I can feel the tension releasing at meal time, we are worrying less that she will never eat vegetables and she is enjoying making her selection.

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As with all things related to raising a child, this phase will pass and we will be onto some new challenge, but I hope that I can always find a middle ground between bringing what I’ve read, learned or heard to the table for Mira and accepting who she is as a human.

Be well.

Baby Moon At Willows Inn

A couple weekends back Dave and I celebrated our baby moon at Willows Inn on Lummi Island and I never want to forget that place. It was extremely relaxing, the food was delicious, and it was a perfect way to get time alone together before we become three. Just a heads up that there a TON of photos coming your way, I’m going to keep the descriptions to a minimum (the photos really do speak for themselves).

DAY I

We arrived on Friday, checked in, and made our way to our room.

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The grounds were beautiful!

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We stayed in the “Cottage,” which is quite aptly named as it is essentially a stand alone cottage.

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In the lobby they had a bunch of snacks and beverages for guests to grab and munch on, so we made some plates and ate them while enjoying the view from our porch.

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After our refuel we headed down to the beach that’s in front of the Inn and walked a bit. We were so lucky with the weather it was sunny the whole weekend!

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That night we grabbed a bite at the Beach Store Cafe (really good food – we determined that you would have to be if you were one of three restaurants on an island that included Willows Inn) and brought it back to our cottage.

DAY II

We started off Saturday with a beautiful hike. The first part of the hike included almost ALL the elevation gain, which was a little difficult, but the views along the way were worth every difficult breath. Pregnancy is so weird, you can complete an hour long spin class and not feel breathless, but try walking up a hill or stairs and man.

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Once we got to the top we saw a Bald Eagle fly by, it was awesome.

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Back at the room it was time to get ready for dinner.

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The eating area is beautiful!

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We started off with a cocktail for Dave and a mocktail for me 🙂

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Then came the food…

Toasted kale leaves

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Savory doughnuts

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Golden char roe

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Raw scallops in raw goat milk (for dave – they were really amazing about pregnancy substitutions)

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Raw clams (for Dave)

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Grilled shitake (for me)

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Shoots steamed in angelica

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That was the last dish before heading to our tables so I wandered around and snagged some photos.

#pantrygoals

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View from the porch.

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The area where they grill/smoke.

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Back to the food…

Salt roasted beets with gin yogurt (for me)

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Raw mussels in nettles (for Dave)

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Lightly-cured rockfish in a broth of grilled bones

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Reefnet caught smoked sockeye

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This was definitely our favorite, and Dave was in his happy place.

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Grilled geoduck clam and cured pork.

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Charred wild nettles.

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Herb tostada (Dave’s had an umami puree and mine had a mustard greens puree – both amazing).

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Dungeness crab soaked in pinenut milk.

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Black cod and currant leaves.

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Bread from heirloom wheat and pan drippings.

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Caramelized sunflower roots and squid

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Everyone was in need of a little break so we all got up and walked around, took some photos and enjoyed the views.

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We were then given a palate cleanser made of toasted birch branches, it reminded me of the spa.

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Quince and candied rosemary.

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Woodruff and nettles

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Pears, pumpkin seeds, flax seeds.

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On the way out they gave us more of their house made bread to enjoy later.

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Everything about the meal was perfect and delicious. We are excited to go back during a different season.

DAY III

We had massages in the afternoon on Sunday so we pretty much spent the whole morning relaxing in our cottage. We may or may not have had an easter egg hunt.

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After our massage we went on another hike and then walked along pebble beach.

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DAY IV

On our last day there we enjoyed the pre fixe breakfast that they do at the Inn.

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It started with yogurt, apple, pear butter, and granola.

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Palate cleanser (ginger, apple, pear, celery)

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I’m sorry for the upcoming blurry picture, but it was the best part of the meal so I have to include it. I think I was just so excited to eat I rushed the picture hehe.

Buckwheat crepes, sautéed kale, radish with creme fresh, bacon, salmon, prosciutto, cheese, honey, soft boiled egg.

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Pine nut biscuit.

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And then it was time to head home. We enjoyed our stay so much, but we were ready to get back to our boys and home. Such an amazing weekend, I highly recommend you visit!

Be well.

Whole30 Week 3 Check In

Checking in a day late because we’ve had a busy couple of days.  Thursday night was Pageant of the Masters.

It was absolutely amazing!  The first I’d heard of it was while watching this Gilmore Girls episode.  Then I was even more intrigued when seeing it in Arrested Development.  If you have any interest in seeing real people dress up and pretend to be paintings (extremely well, I might add), then you should go!

Last night we were checking out a friend’s live podcast, Doughboys. Although it’s difficult hearing about yummy foods  that I can’t partake in ATM, it was still extremely hilarious!  We didn’t get home until 2am, that’s late for this old lady!


Things have been pretty good in the Whole30 department.  As soon as I stopped feeling pain/bloating (roughly day 16/17) I got my second wind.   Dave and I have been discussing how at this point (day 20 for me, day 15 for Dave), it feels like second nature.  The planning/prepping are just a new way of operating, but it feels like something we could sustain, at least for the most part.  I definitely wouldn’t be as strict when going out to eat, that part just makes things socially awkward. I personally don’t like hearing about people’s food restrictions, so I sure as hell don’t want to explain mine to everyone sitting at a table.  Other than restaurants (which is it really so bad that we go out to those less?) I can’t think of another drawback.

On to the food…

BREAKFAST

Fingerling potatoes, kale (obsessed), smoked salmon, and poached eggs.

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Pitaya bowl from Nekter, they are very good about substitutions!!

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Potato hash, fried eggs, and kale (I swear I’m going to switch up my greens soon).

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Chia pudding – took a break from this a bit this week.

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Broccoli scrambled eggs, apple and almond butter, avocado with salsa, and blackberries.

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Fried eggs on a bed of kale, smoked salmon, and sweet/russet potatoes.

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Another Pitaya bowl, so yum.

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LUNCH/DINNER

Snack plate (avocado, cucumber, salmon jerky, olives, carrots, cashew cheese).

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Mashed potatoes and scallops (not pictured – salad).

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Spiralized zucchini with anchovies topped with fried eggs and potatoes.  I use this spiralizer and it’s pretty awesome!

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More Nori rolls this week (so yummy).

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Salmon burger on a bed of kale.  Dave made these burgers and they’re so easy; I’m going to make them again and share the recipe with you 🙂

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Breakfast for dinner – Fried eggs on a bed of spinach and a side of sweet potato wedges.

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It’s been a good week of eats, and I can’t say I’m sick of anything (even with all those repeats).

Prep for the week:

  • Homemade mayo
  • Pasta sauce
  • Sweet potato wedges
  • Almond milk
  • Zigzag butternut squash (Trader Joe’s product, so great for snacking)

Noticeable changes:

  • No more pain/bloat. YAY.
  • No strong cravings for the usual treats.
  • A few surges of energy during workouts, but ultimately increased fatigue during them.

The next time I’ll be checking in with you I’ll be so close to the end (or the slow steady re-introduction phase) that I’ll be able to taste it (pun intended). Until then 🙂

Be well.

 

 

Whole 30 Week 2 Check In

Hey friends!  Happy Friday, hope you all had a great week.  Mine had some ups and downs, but I’m happy to report, mostly ups 🙂

I’ve received some results from the biopsies and in a nutshell I could have 1 of 5 different things going on.  First things first, none are life threatening; however, because we can’t pin point the disorder, we really can’t know how it’s affecting other areas of my health.  I’m telling you MORE RESEARCH needs to be done in the digestive health arena in order to be more definitive in diagnostics!!!  I do have an appointment with an allergist, and it happens to be on day 29 of the whole 30.  All I can say is if he puts me on a more strict elimination diet I may punch him. Jk, but seriously tho.  I’m also on a couple of medications for the next two weeks, to see if I can stop feeling pain/bloating.  That parts a little frustrating, I read all these Whole30 success stories and they are all like, “5 days in and I am not bloated at all anymore,” I actually did feel better during the first 5 days, but then it went right back to my usual pain/bloat.  So because of these symptoms and the lab results I have decided to stick to the Whole30 low FODMAP foods.

I had lot’s of adventures in fooding this week and I figure rather than go day by day I’ll share them with you based on meal.

BREAKFASTS

Kale, sweet potato, and egg.

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Chia pudding by the pool.

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More kale, sweet potato, and egg + strawberry.

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Potato hash and eggs.

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Sweet potato “toast” with eggs and avocado.

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Watermelon.

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LUNCHES/DINNERS

Snack plate for lunch (plantain chips, hard boiled egg, avocado, cucumber, cashew cheese)

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Nori wraps – this definitely filled the void of sushi hand rolls.

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Salad – this was the first day I felt like salad, it’s been so weird because I have always loved/craved salads but as soon as I started Whole30 I was like, ‘uh uh no way, no thank you salad man!’  But this one was delicious!

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Kung pao shrimp spaghetti squash.

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More salad.

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Work lunch – sweet potato wedges, carrots, plantain chips, olives, blueberries and the picture below.

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(work lunch continued) endive leaves with tuna protein salad.

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Mahi mahi taco bowls.

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Well those were the ones I thought were the best (orrrrr the ones I remembered to snap photos of).  I’m going to try and be better about taking pictures of what I eat, so I can share it with you guys.

The highlight of my food prep this week is my cashew cheese

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I used a modified version of this recipe so that I wouldn’t waste any of that cashew goodness after I had made cashew milk.

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We decided that overall we like the almond milk better, it’s just creamery and that wins for us.

We have some food prep to do this weekend –

  • Prepare kale so it’s easy to grab and saute
  • Homemade mayo (this stuff is delicious and so versatile in sauces- recipe from whole30 book, similar here)
  • Pasta sauce for zoodles
  • Almond milk
  • Hard boiled eggs

Noticeable changes:

  • At first the stomach pain and bloating had subsided, but in all honesty it has returned full force.
  • I do feel as though I have more energy and can exist without a cup of coffee.
  • Still having cravings for my favorite treats, but that has definitely died down.

That’s all for this week.  Have a wonderful weekend!

Be well.

I’m Trying Whole 30

I haven’t shared on the blog about the many digestive difficulties I’ve had throughout my life.  This is mostly because I hate when people talk about their ‘food issues’/intolerances when it hasn’t been asked for.  But, as this is such a big part of my life, and ultimately a major health issue I’m going through right now I thought I would divulge.

It all started when I was really little. When I was a baby my mom would feed me and directly following I would cry and cry and cry.  I won’t go into too many details, but since then my life has been fraught with digestive upset leading to nights of severe pain and difficulty sleeping.  At certain points in my life I could pinpoint the upset to dairy, but as time has gone on there is no clear connection.  I’m still trying to get to the root of many of these problems, and one way was to test for allergies.  I’m happy that there seems to be more money allocated to research in digestive sciences, but in all actuality it’s still not great.  There are blood tests for allergies, but they often provide false positives.  Doctors have what are called “food challenges” and those have been found to be fairly accurate when identifying allergies and intolerances. The challenges consist of ingesting the food that your concerned there is an allergy or intolerance toward and if there is no reaction, gradually increase the amount, if there is no reaction you are declared allergy-free.

Now graduate school created in me some OCD and scientific tendencies that lead me to do certain things in my life with as much structure as possible.  Because I see the flaws in the ‘food challenge’ described above, predominately the fact that you may have ingested other foods recently which could be causing the reaction, I have decided to embark on a more structured ‘food challenge.’  After much research, the Whole30 is the way I’ve decided to go.

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I purchased the book this weekend and it has been so interesting, I’ve had a hard time putting it down.  In essence, for the next 30 days I will be eating whole foods consisting of vegetables, fruits, fats and proteins.  The idea (for me) is to rid my system of foods that I may be intolerant/allergic to, and the ten days following the program I will systematically re-introduce foods that are often associated with allergies/intolerances (e.g., legumes, dairy, gluten-free grains, grains containing gluten).  In all honesty I’m hoping to determine that it’s food related, because the other options don’t seem great :/

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I’m in the process of ruling out any major ailments through medical procedures, but I know that if there is something medically wrong, then the Whole30 won’t hurt.

I’ve already done some food prep from the Whole30 book, I made my own ketchup and mayo, as well as a frittata (recipe to come).

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I do feel a little nervous/excited.  I’m nervous because I’m very much a moderator, and I love occasional treats….donuts 🙂  Whenever I withhold food I’m taken back to a bad time in my life when I had disordered eating.  Because of this I’m going to proceed with caution and analyze only to a point that is enjoyable and rewarding.  I am very excited as well because I feel the Whole30 staples are in line with many of the foods I already enjoy eating.

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My goal is to do weekly recaps on the blog, both to assess my progress (specifically how my stomach is feeling) and to maintain some accountability.  I also plan to share some of the recipes that I create during the program.  Hope you enjoy!

Be well.

 

Recent Eats

I’ll admit it, I love seeing a glimpse into the daily eats of the bloggers I follow.  I’d love to know the psychology behind my interest in knowing what people put in their face holes, but alas all I can tell you is that the curiosity runs deep!  I also think I just like looking at food, putting it in my mouth, and taking pictures of it.  So it seems the logical next step would be to share them with you, here are all the things I ate yesterday.  A burrito was involved, so yup, it was a good day.

  • The day started off with a massive glass of water along with a piece of toast topped with a fried egg, avocado, and chipotle salsa.

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  • I made Dave a smoothie and my OCD makes me feel like I should only put 15 almonds in it, so I had these three left over in my hand that I needed to eat.

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  • I was in need for a mid morning snack so I had some peaches and soy milk topped with unsweetened shredded coconut.

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  • Dave whipped me up a soy latte (using All City Coffee espresso); buh, he do a pretty gooda job! **she said with an Italian accent**

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  • I’m not gonna lie, I felt snacky all day, so I grabbed some Beanitos and salsa/cottage cheese mixture.

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  • As soon as I started feeling more snacky I decided it was time for tea-intervention, it totally did the trick and my hunger was staved off until dinner (BTW, this tea is amazing, super creamy and delicious)

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  • Once dinner rolled around it was decided that we needed burritos in our bellies.  Perla’s Taqueria is auh-mazing!  We still haven’t checked out taco Tuesday (though we hear it’s great), but the chipotle fish burrito is to die for!

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Good day of eats, I hope you enjoyed.  Also, I hope you thoroughly feel as though you need to go get a burrito!!!!!

Be well.

Uovo en raviolo da capo David

I think I’ve mentioned on the blog before that Dave loves to cook, and when this guy cooks he goes ALL out!  The other day he told me he was going to make Uovo en raviolo, and so naturally I said, “awesome, I’ll invite my friends and you can make it for all of us.”  He freaked out a little bit, but he took it on like a champ.  He used this recipe, and he had a stroke of genius when he substituted pistachios for the pancetta (gotta love a great cook who can be clever with recipe modifications).

The first thing he did was prepare the dough.  He made a beautiful egg well.

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And then formed that into a into a lovely dough ball

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Then we went for a bike ride (needed to work up an appetite).  By the time we got back we needed something to snack on while Dave got things going, so in true Italian fashion we had some rosemary bread dipped in oil.

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Dave called upon his sous chef, and I assisted with the dough.

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I’m gonna drop a little Italian knowledge on ya, you ready for it?  ‘Raviolo’ is the singular of ‘ravioli,’ and the reason this recipe uses that form of the word is because each raviolo is gigantic and you’re really suppose to have one in a serving.  The filling consists of a ricotta/parmesan mixture and an egg yolk.

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There were definitely some tricky steps in the recipe that were good learning experiences for the next time we make them.  You should flour the parchment paper that you put the ravioli on, because if you don’t, once you’ve sealed them they will surely stick to the parchment paper.

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While I assembled the ravioli, Dave prepared the sauce.

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Each raviolo needed to be sauced.

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And plate

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Soooo delicious

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Of course we had some beggars, always hoping a scrap of something will fall to the floor.

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They’re so cute it’s hard to ever stay mad at them.

Good food, good friends, and good conversation…the Italian way 🙂

Be well.

French Onion Soup

The other night I made French Onion Soup and man oh man was it aaamazing (if I do say so myself).  I wanted to share with you all the order of operations and the edible images (well some of them) that I captured.  I’m waiting until after the wedding (25 days!!) to purchase myself a nice camera.  I’m gonna take that thing all over Japan, and then share all the beautiful images with you!  But I digress.  I used Tyler Florence’s recipe because it was the first one that popped up on my google search which sounded delicious, wooow that sounded super lazy.  Well let me tell you, making this recipe was anything but lazy.

So you start by melting a stick of butter in a large pot:

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After that you add onions, garlic, bay leaves, thyme, and salt and pepper. Cook for roughly 25 minutes, or until onions look all caramelized and shiz.

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I’m gonna tell you the honest to goodness truth, I sometimes don’t use red onions because I don’t think they’re very pretty.  This time I used them because it was all I had, and honestly, who cares?

After this you add red wine and bring it to a boil.  Reduce to a simmer and cook until all the liquid is gone, or about 5 minutes.

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Then remove the bay leaves.

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Dust the onions in flour and give them a stir (yup that’s Dave’s hand, he’s a good sous chef).  This is my first time adding flour, and I think it really made an amazing difference.

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Turn the heat down to low and cook for 10 minutes to cook off the raw flour taste.

Now add the ‘better than bouillon’ fake beef broth bring to a simmer for about 10 minutes and add salt and pepper to taste.

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Now when it’s time to eat preheat the broiler.  I like to place a slice of french bread on top of the soup (in an oven safe bowl) and add a slice of provolone.  Then place in the oven for 3-5 minutes.

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I was really happy with how it turned out.

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Another nice thing about this soup is that it tastes just as good without the bread and cheese and is roughly 80 calories per cup!

Here’s the ingredients you’ll need:

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
Slice of provolone

Be well.

 

 

Colander and a sentence a picture

Okay so when nonna is out of commission (aka broken wrist), we have to FORCE her to not do anything.  It’s cute cause she just can’t stop herself.  We decided that we needed to get her out of the house for din din, otherwise she’d try to make us a five course meal.

imageGetting her to smile for a pic is sooo difficult, I’m proud 🙂

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Chocolate milk for the June birthday boys

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Sooo much pasta and sugo!!!

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Baked tortellini = cheesy delicious amazingness.

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Meat and potatoes (the potatoes weren’t as good as nonna’s, but then again nothing really is).

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In true Italian fashion you FINISH your meal with the salad.

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Logan made a Thomas sandwich!!!

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🙂

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Chocolate cake needs to be eaten without a shirt (incase of spills), that rule is for Dave as well.

Great week so far!

Be well

 

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