Exciting News! I Am Contributing To The Kitchn!

 Exciting News + Lauren Scott's Kitchen Tour | So...Let's Hang Out

So, I’ve got some news!

It’s good news.

It’s not quite “OMG, they’ve figured out how to make Polar Bears want to be best friends with humans!” news (even though I think about that almost every day of my life). This news is more on par with “Holy Heck! That is the coolest. Let’s high-five and clink glasses and dance enthusiastically like nobody is watching!” Let’s do all of those things!

Perhaps you follow me on Facebook, and have already heard me shouting my news from the rooftops. Maybe you already follow me on Twitter, and have already read my 140 character happy dance! Wait, we aren’t Facebook friends? Let’s fix that. We aren’t twitter buddies? Weird.  I want to hang out with you.

So, all of you savvy food lovers probably already know about the awesomely informative website, The Kitchn!  If not, you must go there posthaste. It is the food loving sister site of the design haven Apartment Therapy. Have you not been there either? Seriously. Go check it out. You will be inspired!  Plus, you have an even better excuse to head over to The Kitchn, now that your girl has been brought on as part of the team! That’s right, Friends! I am super excited to be one of their new tour contributors! This is a really fun part of the site! I get to go into people’s homes and explore their kitchen space! I then get to sit and chat with them about what inspires them as far as their cooking style and their living space. It’s a really fun excuse to peek into someone’s spice cabinets. Wait did I just say that? Weird. Like you weren’t thinking it.

My first post went up this week! Check it out. I got to spend time with Lauren. She made me a salad using lettuce from her garden, and let me ask her a billion questions about her lovely space! She’s a good one.

Exciting News + Lauren Scott's Kitchen Tour | So...Let's Hang Out

Check out Lauren’s Charming Petaluma Kitchen here! Let me know what you think. 

Now can we please just high-five and then cheers and then dance really hard? Thanks! I can always count on you.

Do you know of anyone in the San Francisco Bay Area with an amazing kitchen or kitchen story that would be interested in doing a tour? Does your friend have a kitchen that is adorable, quirky or unique? I would love to hear about it. Feel free to shoot me an email.

Happy Friday, Friends!! xo

Strawberry & Rhubarb Crumble {Gluten-Free}

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang Out

When you have a friend (who happens to be a chef) and he’s in town cooking an awesome feast, you hop in your car and make your way to where he is. Immediately. This is a rule. It doesn’t hurt if the location of this get together is right on a river. Things tend to taste better with a view. Total rule.

When you have a friend (who happens to be a chef) and he trusts you to bring a dessert to said feast, it’s OK to use more than a stick of butter in your dessert recipe. This is also a rule. Go with it.

Is it time for a photo montage? Why not.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutHere we have Peter carrying our sixty pound Golden Retriever up two flights of stairs. She was scared to climb them because she could see through the wooden slats. Next up is a picture of myself right next to a picture of sangria. Is this a coincidence? Probably not. Sangria was imbibed. It’s rather relaxing to have a glass (real talk: four glasses) of sangria by the river. Believe it.

We took Emma down to the river dock. She really wanted to swim, but there was no way for her to climb back up if she were to jump in. So, instead, she stared longingly into the water. Sad face. Lastly, we have a photo of what were referred to as “Cry Babies.” This, my friends, was because they made a grown man literally cry. No joke. I don’t know why these particular jalapenos were so dang hot, but tears were shed, hiccups were had, and milk was consumed straight from the carton. It got pretty real.  Also, if I may share a brief lesson with you from personal past experience: do not chop up jalapenos and then touch your eyes. Holy FIREBALLS. Your eyes cannot drink milk.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutCheck out that view! You could totally see that from the deck where we were grilling. See that tall dude in the kitchen? That there is Steve. He’s the one I’ve been referring to as “Chef Friend.” He knows how to cook some serious food. I would like him to be my neighbor.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutAnd finally…grilling. Grilling. Crumble. Food. Hanging around.  Handsome husband. Dinner. CHOMP!  Completely accurate synopsis.

Sheesh…that was a montage. Let me catch my breath. Alright. LET’S GET READY TO CRUUUUUMMMMBLEEE!!! First up we have a  mixture of gluten-free flour, oats, spices and brown sugar.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutButter is added. We stick our hands in. It gets a little dirty. We knead things and they get crumbly. You can totally be smarter than me and remove your jewelry beforehand.

After things get nice and crumbly, your mixture is going to chill out in the freezer while you get your chop on.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutThere is going to be chopping. We’re going to chop up some rhubarb and a bunch of strawberries. See that butter hanging out? Foreshadowing.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang Out

Okay. It’s getting increasingly more real.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutOh wow. Sugar. Butter. Berries. Rhubarb.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutStir it all together. It’s gonna get glossy. Is it weird that I want to wear it?  Yes? Forget I said that.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutYour berry mixture is going to go down into a pan and your chilled crumble mixture is going to live right on top.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutPat it down with a fork. Resist the urge to start eating it now. It’s only going to get better.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutBake it. The crumble will brown on top, and the strawberry and rhubarb mixture becomes something syrupy and delicious. I baked mine before I brought it up to the river, but I would almost advise against it. If I were to do it over again, I would have brought the chilled oat and flour mixture separately and assembled it about thirty to forty minutes before serving dessert. My crumble absorbed a lot of the juice and got a little bit soupy upon the second heating. Granted, it was still delicious, but I might do it a little differently if I did it over again.

By the time dessert rolled around, we were all completely filled with steak, sangria, and more than a little bit of garlic bread. I heated up the crisp and we served it casually in mugs with a dollop of vanilla ice cream on top. Not glamorous, but super comforting.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutBefore I had a chance to really photograph it properly (who are we kidding, I was hopped up on sangria and just wanted to eat this mug posthaste) the dessert was totally gone. I told you. It’s a crowd pleaser. New Friends + River + Steak + Sangria + Butter-filled dessert = Success!  Life rule.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang Out

Gluten-Free Strawberry & Rhubarb Crumble

Ingredients

    Topping:
  • 1 cup rolled oats
  • 3/4 cup gluten-free flour blend (I used Bob's Red Mill)
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1 stick (1/2 cup) cold unsalted butter, cut into small cubes
  • Strawberry & Rhubarb Filling:
  • 2 tbs unsalted butter, softened
  • 6 large stalks of rhubarb, chopped
  • 3 cups of strawberries, chopped
  • 1 1/4 cup superfine sugar
  • Juice from 1 lemon
  • 2 tsp gluten-free vanilla extract

Instructions

  1. Preheat your oven to 375 degrees
  2. Butter a baking dish and set aside
  3. In a medium-sized mixing bowl, combine your oats, gluten-free flour, brown sugar, cinnamon & cardamom. Stir together.
  4. Add in your tiny cubes of butter. Using your hands, work the mixture until a coarse crumble forms.
  5. Place your mixture into the freezer for 20 minutes while you work on your other ingredients.
  6. In a large mixing bowl, combine your rhubarb, strawberries, sugar, butter, lemon juice & vanilla and stir until all of the ingredients are mixed together. You should not be able to see chunks of butter in your mixture.
  7. Once your filling has come together, pour it into the bottom of your buttered pan.
  8. Remove the topping from the freezer and fluff it up with a fork so it becomes crumbly again.
  9. Pour your crumble evenly over your fruit mixture until it has been completely covered. Pat it down with a fork.
  10. Bake for 30-40 minutes, or until the top becomes crispy and golden brown.
  11. Allow your crumble to cool for 15 minutes, and then serve. I highly recommend pairing it with vanilla ice cream!
  12. Enjoy!
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(Adapted from Spoon Fork Bacon)

Strawberry, Honey & Lime Spritzer

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

Sometimes, I can be a little dramatic. I’m not proud of this. It just happens.

My Italian side decides to flip a switch, and the drama starts coming out of my pores. It’s like watching a train wreck.

Let me give you an example:

Yesterday I woke up in one of those moods where everything – and I really mean everything – made me feel like I was going to lose my mind. I woke up, rolled out of bed, and seemed to be on a certain path of  emotional self-destruction. We’re not talking about big and terrible events that sent me into dramatic upheaval, but instead, basic things.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

I made myself eggs. I wanted to put salsa on my eggs. I love salsa on my eggs. I opened the fridge. I couldn’t find the salsa. I almost cried…over salsa. This is never a good sign. Big, glaring red flag.

The second emotional outburst of the day occurred when I tried to purchase a piece of camera equipment to try out. The website wouldn’t accept my Visa number. This happened three times in a row. I screamed. That is right, you read that correctly. That sentence did not say “I wanted to scream,” but in fact just said “I screamed.” Audibly.  Totally not a good sign.

The final straw occurred when my darling husband decided to hit me up on G-chat. He made a friendly suggestion about how he thought I should make us dessert to go with the movie that we planned to watch that evening. This is a nice thought. He had no idea what was coming. I decided to hit the Caps Lock button and things got real. My response was a simple:

“WE DON’T HAVE ANY EGGS!!!!!”

Whoa.

He suggested I could go to the store and get some. This to a logical non-evil-screaming-Caps-Locking version of myself would seem like a simple suggestion. I, however, was already too far down the rabbit hole of disturbed emotional upheaval (crying over salsa, people. Salsa!). As you can guess the response to his suggestion was tinged with a hint of drama. My fingers flew across the keyboard typing with all honesty, a sentence to this effect:

“AHHHHHH! I’M NOT GOING TO THE STORE. I would rather hide in a dark closet and live in a pool of my own tears.”

Hmm. Descriptive. Also, one would have to cry a lot of tears in order to fill it with a pool big enough to sit in. Oh, whoa. I said LIVE IN. Have I never heard of trench foot? Curious.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

My darling husband did not respond to my emotional outburst. Could I blame him? What is there to say to a woman who is threatening a life of solitude and tear-soaked loneliness over her husband’s craving for cookies? Not much. Not much at all. Bless my husband. Seriously.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

It was at this point I realized today was not worth crying over. What is that old saying? Don’t cry over spilled salsa? Something like that. I looked at my flowery and overdramatic G-chat responses and laughed. I needed to turn this day around. STAT.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

After consuming roughly half the world’s supply of kale chips (this helps emotional situations), I decided it was time to 1) Shower. 2) Put on pants. 3) Venture out into the world. It was 75 degrees and sunny. No one needed to be screaming at a computer screen in this weather.

While taking a shower, I started day dreaming about a post that I saw on Shutterbean. There was a strawberries, honey and lime over ice cream situation. Also, yes, I do daydream about food in the shower. I’m not sure if this is normal. Since I’m still technically doing my 30 days of paleo eating, the ice cream part of the recipe was a no go. However, I could totally fashion this strawberry, honey and lime situation into a fine and refreshing cocktail. How my brain rationalizes that ice cream is not okay to eat while eating paleo, yet vodka is fine, is slightly suspicious.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

I was so excited over this idea I threw my sopping wet hair into a bun, hopped into yoga pants and hobbled into Trader Joes looking an eye-twitch short of crazy. It turns out when you’re having the kind of day that escalates to a dramatic peak of you threatening to lock your perfectly fine self into a tear-soaked closet, the promise of a refreshing cocktail is a serious motivator.

If you’re wondering, I totally picked up some eggs too. I’m that kind of gal. Also, my husband kind of deserves cookies. I used the Caps Lock. It got serious. Ugh. I need to chill the heck out.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

I came home and I got to work. Strawberries were washed and sliced. Honey and lime zest came together into a syrup. This syrup soaked itself into the strawberries. Strawberries drenched in honey-lime syrup were made into a puree. This puree was put into a mason jar with sparkling water, an extra squeeze of lime and a little bit of vodka. The vodka in this recipe is totally optional. I suspect your kids or your non-drinking-pregnant-lady friends would totally groove on this recipe without the booze. It’s super refreshing!

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

After I finished whipping up my beverage, I sat in the wonderfully sunny weather with a composition book in hand. Writing. Sipping (“recipe testing”). Putting pen to paper. Soaking up vitamin D. Not bad. Not bad at all. What was I freaking out over earlier? I just needed to take a breath, slow things down, and lay off the Caps Lock.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

It’s amazing how much you can turn your day around with the right intentions (and maybe a spritzer). It turns out cocktails in the sun trump crying in closets EVERY TIME. Powerful life lessons. It’s serious stuff.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

Happy Friday, Friends! Wishing you a dramatically AWESOME weekend! Get your spritz on!

Strawberry, Honey & Lime Spritzer

Ingredients

    Strawberry Honey & Lime Puree
  • 1 lb of ripe strawberries, washed and chopped
  • 1/4 cup of raw honey
  • Zest from 1 lime
  • Strawberry Honey & Lime Sptrizer
  • 1/4 cup Strawberry Honey & Lime Puree (more if you like your drink sweet!)
  • Juice from 1/2 a lime (optional)
  • 1.5 ounces of vodka (optional)
  • Sparkling water
  • Ice
  • Lime wedge to garnish

Instructions

  1. Wash and chop all of your strawberries, then set them aside in a heatproof bowl.
  2. Measure out your raw honey and add it to a small sauce pan with your lime zest. Heat your honey over low heat until the mixture starts to bubble. Allow it to bubble for 1 to 2 minutes while stirring and then remove it from the heat.
  3. Pour the hot honey and lime syrup over your strawberries and stir together until all of your strawberries are coated. Allow this mixture to sit for at least 20 minutes. Your strawberries will start to absorb the liquid and become soft and syrupy.
  4. Once the strawberries are done, you can add them to a blender. Blend together until a puree forms. This will only take 30 seconds or so.
  5. To assemble your cocktail you will need a glass full of ice, half of a lime and your shot of vodka. You will also need your sparkling water. I simply used water made with my soda stream, but you can use tonic water if that is what you have on hand. Pour your puree into the bottom of the glass over your ice cubes. Now add your shot of vodka. If you like your drink to be a little on the tart side you can add the juice from 1/2 of a lime. Fill the remainder of your glass with sparkling water and stir.
  6. If you are planning on making these non-alcoholic, omit the vodka, but repeat all of the other steps.( I suspect that this would also we very good with a little bit of lemonade in the mix.)
  7. Garnish with a fresh lime wedge and enjoy!
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Stay Cool

Stay Cool | So...Let's Hang Out

I am trying to take a tip from this cheetah in stunner shades. It’s just not always that easy.

Let me just give you a quick recap of my Monday:

Wake up. The water heater is leaking. Husband takes car in to be serviced. I decide to do laundry. The laundry machine fails to work and starts beeping. It shuts down and locks our bed-sheets inside.  The guy comes to fix the water heater. The dog and the cat decide this is a great moment to start fighting. This is not the normal cat hits dog in face and dog gets annoyed, but rather the cartoon-y dust cloud kind of ruckus  I try to break it up. Chaos. It doesn’t work. I decide to let them hash it out and try to liberate my bed sheets from the locked up washing machine. I press a lot of buttons. I shake it a little. I finally get it to start going again. I go into the kitchen to wash some dishes and promptly realize that the water has been shut off due to the water heater situation.

Stay cool.

The washing machine starts beeping again. I shut it down since there is no water. While I am shutting down the washing machine, the dog decides this would be a great time to do some paperwork. She empties the contents of my office garbage can all over the floor. I hear another beeping noise. It is coming from downstairs. I am afraid to look. I think it’s the smoke detector. When I finally get the nerve to take a peek, the beeping stops. I go to the computer to tell my husband the ridiculousness of the day so far. He chimes in with more great news. The car. It needs new tires. It needs new wiper blades. It needs a new battery. It needs a list of other expensive things.

Stay cool.

The guy who was here to fix the water heater finishes. The water is back on. Per the repairman’s advice, I decide to run a shop fan in the garage for the rest of the day to dry up some of the moisture from the leaky water heater. I go upstairs and fiddle with the washer again. I can’t get the door to open but I can get it to run on a delicate cycle. I’ll take it. I decide to do the vacuuming  That can’t go wrong. The power goes out. I go to look up the number for our power provider on my phone. The internet wont load. I call my Mom and ask her politely to look up the number of the electric company for me. She is a nice lady. She does this. I call them. I end up entering in our old phone number. I get kicked off the line. I call back. I enter in the correct phone number. There are no other power outrages being reported in the area. I am special. I finally get a real live human on the phone and the power turns back on. I take a break to eat an extremely large salad. That went fine. I decided to not cook with heat yesterday. I didn’t want the oven to get involved in the ballyhoo. Finally, I manage to liberate my sheets and throw them into the dryer. I put it on a high setting and let it do it’s thing. The dog decides to bark at her own shadow for literally an hour. Whoah.

Stay cool.

My husband arrives home. I tell him I am going to go drink a beer in the bathtub. That is the best decision I made all day by far. Eventually I would put the bed sheets on the bed and realize they were still wet.

Stay cool…

I hope you are having a smoother start to your week. If not, I demand you take a beer into the bathtub with you. Necessary. I will be back soon with more recipes. xo

Avocado Egg Salad | Please Don’t Pinch Me

Avocado Egg Salad | So... Let's Hang Out

I am not great at St. Patty’s Day.

When I was a kid, I was almost always the gal who forgot to throw on something green on St. Patrick’s Day. When I arrived at school there would usually be an enthusiastic red-head waiting in the wings to pinch me silly. You know this kid.  There was one at every school.  My defense in this matter was to lie and say that I was totally wearing green underwear or to quickly craft something green and attach it to my person. I once wore a paper chain around my neck that I crudely colored in with a green crayon. Times were tough. It was a matter of survival. Pinching hurts. Green paper-chain jewelry can help.

Avocado Egg Salad | So... Let's Hang Out

When college came around, it was less about dodging pinches and having to lie about the color of my underpants, and more about it being okay to start drinking dark beer at 9am. You totally don’t have to be Irish to play that game. I will warn you though, it isn’t a good move. Hear my words. You will be seduced into doing things called “Irish Car Bombs”. The hangover will prove to be much more painful than both the physical and psychological effects of a childhood full of reckless pinching. If I were your college-aged self, I might dare to be the only one not drunk in your 9am English class. Maybe go crazy and have corned beef and cabbage for lunch. Splurge on a single Guinness. Hit the books. Go to bed by 10pm. You will high-five me when you see your friends tomorrow. I promise.

Avocado Egg Salad | So... Let's Hang Out

Would you believe me when I tell you that the best St. Patty’s day I ever had included exactly no amounts of Guinness-fueled comas and absolutely no lies about the color of my underpants or frantic adornments of paper chain jewelry? Of course you would.

The first year I taught in a Kindergarten classroom, I was educated on a few things. St. Patrick’s Day was to be a magical day where Leprechauns were out and creating havoc. I was instructed the leprechauns were sneaky, mischievous, trick playing little creatures. There would be magic. There would be duping. There would be exactly NO pinching. I could totally get behind this. For the first act of magic, a child’s lunch would disappear and inside of their lunchbox they would find a giant rock. You should have seen the look on that kid’s face. Don’t worry; his lunch was located after a bit of a hunt. The water at snack time turned green. That was a huge hit. I watched in amazement as these kids hydrated themselves silly and gained green tongues. I admittedly got slightly carried away by lunch time. I took out all of the wooden animal figurines and started to create a tablescape. I wanted it to look as if the animals had briefly come alive and had taken over the lunch table. I crafted ramps and pulleys that they would have used to gain access to the high table. I sprinkled some crumbs and made it look like the tiny wooden porcupines had a feast. There was a tiny duck figurine in a child’s water glass. The kids were totally into it. However, someone totally put that wooden duck in their mouth. Normal.

Avocado Egg Salad | So... Let's Hang Out

So, instead of pinching you, or making you lie about your underpants, or creating a paper chain necklace tutorial or replacing the contents of your lunch with a rock, I will instead simply make you an ordinary lunch and turn it green. Magic.

In this simple recipe, mayo is swapped out for avocado. Hello, healthy fats. There is a little bit of a kick from the brown spicy mustard. If you don’t like spicy, or are making it for your kids (they might think this recipe is leprechaun magic!) you can use normal table mustard instead. Alright…get to it. Let’s turn some stuff green. If you want to be even greener, serve it up with some green juice or a green smoothie! 

Wishing you a week filled with 100% more magic than pinching. Come Sunday, I am probably going to wear green anyway. Just in case. Please don’t pinch me.

Avocado Egg Salad | So... Let's Hang Out

Avocado Egg Salad

Ingredients

  • 2 eggs, hard-boiled
  • 1 tbs spicy brown deli mustard
  • 1/2 ripe avocado
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 1 tomato, sliced
  • 2 slices of bread, toasted (I used, Udi's gluten-free bread)

Instructions

  1. Hard boil your eggs and allow them to cool. Peel them and place them in a bowl.
  2. Cut up your eggs and mush them with a fork until they have crumbled into bite sized pieces.
  3. Add in your avocado and your mustard and mush together with a fork until the avocado and mustard and completely mixed into the eggs, and there are no longer and chunks of avocado.
  4. Add in your spices and mix again.
  5. Serve on toast, garnished with tomato slices.
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Baking As Therapy | Cinnamon Raisin Pumpkin Bread {Gluten Free}

Pumpkin Cinnamon Raisin Bread | Gluten Free \\ So... Let's Hang Out

On Friday night the phone rang.

The voice on the other end of the line was shaky. My heart sank somewhere deep into my gut. “What’s wrong?” I asked.

“Grammie had a stroke.”

My brain stopped. My heart froze. My body went numb and I found my formerly-upright self, sitting on the floor, clutching the phone so hard my hand started to lose all feeling.

“Is she okay?” I managed to get out in a slightly tortured, high pitch squeak.

“She’s in the ICU. They are watching her very closely.” I could hear the heartbreak in my mother’s voice as she told me she had to get off the phone.  As broken as I was feeling after receiving this news, I reminded myself that this was her Mama. This was the woman who raised her and rocked her to sleep and put band-aids on her boo-boos and reminded her to be kind and taught her how to love everyone. All of the things that my Mama has done for me.

I tried to process this information. My head got stuck in this loop. “But, yesterday was Grammie’s birthday, and I didn’t even call her. I sent her a stupid facebook message and told myself I would call her later or tomorrow. I can’t believe I didn’t call her.” I cried. I called my aunt to get updates. I was told it was a waiting game.

I just sat there in the same spot on the carpet frozen. My husband came home from work, and there I was sitting. He grabbed me close and I cried all over his t-shirt. He sprung into action asking all the questions I had asked but didn’t have answers for. “Is she going to be okay?” “How exactly did it happen?” “How bad is it?” I just stayed sitting.

In my mind if I didn’t move from that spot on the carpet, time would just stop and the plot would not move forward. It was my way of trying to hold onto the hope of the present. She is in the ICU. She is here. She is alive. It was almost like a game. My brain telling me “Don’t move. If you move, things can happen. You don’t want things to happen. Just sit.”  Obviously, things were going to happen whether I stayed in that exact spot, or whether I got the courage to stand up and exist in any other position besides seated.

I stayed that way for hours.

Finally, my husband couldn’t take it anymore. He respected my right to believe that I, myself, held the power of the universe in my seated bottom, but he could not respect my right to not eat anything for dinner. Nothing sounded good. If you know me (which, I think you do), you will note that I love food feverishly. If  I am not hungry, it’s dinner time, and I haven’t eaten anything for lunch… something is wrong. Real wrong. So, he did what any self-respecting husband of a Hawaiian-Italian wife would do. He shoved a gluten-free pizza in my face. The only reason he went with pizza over Kalua pork and cabbage or pokē and poi is that pizza is much easier to procure in the suburbs at 9pm. He did good. I ate it.

Also, it turns out that you cannot stop the plot of life from moving forward by just staying in a seated position. This is not an actual thing. I got wise and started moving.

The days following have been filled with ups and downs. Our whole family has banded together (just like Grammie taught us to do) to support each other. We take turns staying at the hospital overnight. We feed each other. We watch each other’s munchkins. We hug each other. We rally around Grammie and hold her hands and encourage her. We pray. We joke around. We sit in her room and tell stories. I am so grateful for my family. When I think about them my heart swells and dances. I am a lucky, lucky girl.

When I’m not at the hospital, I found that my hands feel best when they’re mixing flour. It’s a baking as therapy situation. Grammie would like this. Grammie feeds people like it’s her job. It’s just a thing she taught us to do. It’s the Hawaiian way. It’s strongly ingrained in us that food heals people. If you are having a hard time, I will make you a stew.

Pumpkin Cinnamon Raisin Bread | Gluten Free \\ So... Let's Hang Out

I started my therapy off with a loaf of banana bread. This was pretty much the only thing that I could eat that tasted and felt good going down. I ate a lot of banana bread. The next day I was at home, I was out of ripe bananas, but spotted a can of pumpkin in the pantry. Game on. Now I’m surviving on this loaf of Cinnamon Pumpkin Raisin Bread. You will like it. I plan on eating it for breakfast, lunch and dinner. I will probably bake another loaf and take it back with me when I head back up to the hospital.

Grammie is making strides every day. She amazes me. My mom told her that she is doing a SUPER job. She managed to open her eyes, look at all of us, and get out “No, YOU are doing a SUPER job.” She is in there. She can hear us. She is fighting like heck. She can feel us rallying together. She is proud.

She is the toughest woman I know.

If I’m not around a lot in these next few weeks, it’s because I’m sitting with my Gram, hugging my Mama, loving my family, compulsively baking, and watching with faith and amazement as the plot rolls forward towards recovery.

Thanks for understanding, Friends. Your thoughts, prayers, and healing vibes are beyond appreciated.

Now, go give each other hugs and let me feed you this pumpkin bread. Grammie would like that. xox

Pumpkin Cinnamon Raisin Bread | Gluten Free \\ So... Let's Hang Out

Cinnamon Raisin Pumpkin Bread | Gluten Free

Ingredients

  • 1 cup All-Purpose Gluten-Free Flour ( I used Bob's Red Mill)
  • 1/2 cup Buckwheat Flour
  • 1/4 cup Almond Meal
  • 1 tsp Baking Soda
  • 2 tsp Xanthan Gum
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 cup Olive Oil
  • 1/4 cup Brown Sugar, packed
  • 1/4 cup Coconut Sugar
  • 1/8 cup Maple Syrup
  • 1 tbs Vanilla Extract
  • 2 Eggs
  • 1 cup Canned Pumpkin
  • 6 oz Plain Greek Yogurt (a little more than half a cup)
  • 1 cup Raisins
  • 1 tbs sugar and 1 tsp cinnamon, for topping

Instructions

  1. Preheat your oven to 350 degrees
  2. Butter your bread pan generously and set aside.
  3. In a medium sized mixing bowl add your flours, almond meal, xanthan gum, baking soda, salt and spices. Whisk them all together until everything is evenly combined.
  4. In a large mixing bowl, whisk together your brown sugar, coconut sugar and olive oil until it is smooth. Make sure to break up any lumps and whisk very well.
  5. Add your eggs in one at a time and continue to whisk together until the eggs are completely mixed into the sugar and oil.
  6. Using a wooden spoon, mix in your pumpkin and your Greek yogurt. Gently stir together until the whole mixture comes together.
  7. Add your flour mixture, a little at a time, into your liquid mixture.
  8. Stir until it is completely combined.
  9. Gently fold in your raisins until they are evenly distributed throughout the mixture.
  10. Using a baking spatula, add your mixture into your buttered loaf pan. Smooth out the top of your bread to the best of your abilities.
  11. Mix together your sugar and cinnamon for your topping. Sprinkle it evenly on top of your unbaked bread.
  12. Pop your bread into the oven and bake for 50-60 minutes. Your bread is done when the top has a nice golden brown crust and is no longer doughy in the center. When a knife or cake tester is inserted into the middle of your loaf it should come out cleanly.
  13. Let your loaf cool for fifteen minutes and serve.
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(Recipe adapted from Shutterbean)

Roasted Cauliflower Salad With Olives And Capers

Roasted Cauliflower Salad With Olives And Capers | So... Let's Hang Out

Look-y here. I’ve managed to make you something that isn’t breakfast. I’ve apparently been on one serious breakfast-y kick. I’ve been turning out waffles, quiche, and smoothies galore. I point out the fact I’m bringing you something non-breakfast since I am pretty sure tomorrow (or at least soon) I am posting something breakfast-y. Sorry (not really).

So…yesterday got weird. Mostly because I’m me and can’t seem to stay off the internet no matter how terrifying it can be. I had a weird tingle in my leg, which I promptly Googled (bad move). Don’t do this, friends. Don’t Google every twinge or tingle or pain that happens in your body just because you can. I’ve been telling myself this for years, but I can’t seem to take my own advice. When you Google a symptom, no matter what your symptom is, it usually leads to “OMG, I AM DYING!!!” Since I was experiencing a weird leg tingle, the sage and soothing advice of the interweb made me believe that I was probably, most likely, right in the middle of a stroke. Things got dramatic. I started pacing back and forth, thinking “OMG. I am having a stroke. This is not good. This is extremely bad.” The dog looked at me suspiciously and without major concern. Aren’t dogs supposed to be sympathetic? Geez.

Roasted Cauliflower Salad With Olives And Capers | So... Let's Hang Out

I needed to be talked off the ledge and the dog’s cavalier attitude led me to believe she was not the one for the job. I called my mother. “Mom, I am fairly certain,with the advice of the internet, that I am having a stroke.”  It turns out that if you have the where withal to call someone semi-casually, and the strength to pace your hallways over and over, you are probably not having a stroke and most likely just have some sort of pins and needles situation from sitting on your leg for too long at the computer. You are however, probably in the middle of a WebMD-induced panic attack. After a pretty grandiose freak out, some light tears and some heavy breathing, I managed to pull myself together. Long story short…WebMD is not a real doctor, Moms are good people to call when you are having non-strokes, and I can be an over-dramatic hypochondriac. This is my real life brain in ultimate crazy-mode. It happens. We all have our things.

After one is done having a non-stroke, one gets hungry. At least, this is my personal experience after said non-stroke. I took out some hearty healthy veggies and began to work some healthy magic.  I chopped a cauliflower into florets. I diced up a couple of cloves of garlic very finely. I broke out the fancy Copper Hill olive oil and poured a couple of tablespoons over my cauliflower and garlic mixture. All good things at work here. This is definitely healthy eating.  (I know this because I Googled it. Old habits die hard, no?)

Roasted Cauliflower Salad With Olives And Capers | So... Let's Hang OutI tossed the mixture with my fingers, making sure that all of the florets were covered with the olive oil and the garlic mixture. I roasted the cauliflower until it became tender and golden brown. This gives it a lovely, nutty taste.

Roasted Cauliflower Salad With Olives And Capers | So... Let's Hang OutI indulged in a little more chopping therapy, and minced some kalamata olives and some green onions. I measured out capers and juiced a meyer lemon.

Roasted Cauliflower Salad With Olives And Capers | So... Let's Hang OutOnce the cauliflower florets had cooled enough to be handled, everything went together in a bowl to mingle and get cozy. I tossed the mixture again with my hands. There is something therapeutic about using your hands. It’s the same feeling you get when you are kneading biscuits. It just makes sense for me. I topped the whole mixture with a couple more tablespoons of olive oil.

Roasted Cauliflower Salad With Olives And Capers | So... Let's Hang OutI filled a plate up with fresh spring mix and put a generous helping of the cauliflower mixture on top. You don’t even need to dress your greens, because the olive oil and the lemon juice mixture will seep down into them. The whole mix is packed with flavor. No salt is needed, since the capers and the olives pack a salty punch. I grated a bit of freshly-cracked black pepper over the top just to add a little bit of a kick. This dish is simple, clean and completely satisfying.

Roasted Cauliflower Salad With Olives And Capers | So... Let's Hang OutBe cool, eat your veggies, and lay off the internet medical advice.  High fives all around.

Disclaimer: The nice people at Copper Hill Olive Oil sent me some samples for recipe development and testing purposes. However, all opinions are my own.

Roasted Cauliflower Salad With Olives And Capers

Ingredients

  • 1 head of cauliflower, chopped into florets
  • 4 tbs high quality olive oil (I used Copper Hill's Koroneiki Olive Oil)
  • 2 cloves of garlic, minced
  • 2 tbs capers
  • 15 kalamata olives, diced
  • 1/3 cup diced green onions
  • Juice from 1 meyer lemon
  • Spring mix
  • Freshly cracked black pepper, to top

Instructions

  1. Preheat your oven to 425 degrees.
  2. Line a baking sheet with aluminum foil.
  3. Remove the stem from your cauliflower and chop up into florets.
  4. Mince your garlic and add into a medium sized mixing bowl with your cauliflower florets.
  5. Add in two tablespoons of your olive oil and massage with mixture with your hands until the cauliflower is completely coated and the garlic is also distributed evenly throughout.
  6. Lay the cauliflower out flat onto your aluminum foil lined baking sheet, and pop into the oven for 10 minutes. Once ten minutes has gone by, remove the cauliflower from the oven and flip each piece. Put the pan back into the oven for 10-15 minutes or until your cauliflower is fork tender and lightly golden brown on the edges.
  7. While your cauliflower is baking, prepare your other ingredients. Chop up your olives and your green onions, juice your lemon, and measure our your capers.
  8. When the cauliflower is cool enough to handle, put it back into your mixing bowl with your other ingredients and using your hands mix together. Top with the remaining 2 tbs of olive oil and mix again.
  9. Serve over a bed of spring mix and top with freshly cracked pepper.
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Cucumber & Peach Smoothie

Cucumber & Peach Smoothie | So... Let's Hang Out

You know that moment when you open your eyes and you can feel that your face is puffy? You reach over to your nightstand in hopes that your fingers will meet a glass of water, but instead you just end up unplugging a lamp, knocking off an alarm clock and dropping your cell phone. The headache sets in. A headache that can only be described as “this is what happens when you mix champagne with gin.” Or, “this is what happens when you mix half a bottle of champagne with gin.” OR, “this is what happens when you mix half a bottle of champagne with gin, eat animals from both land and sea, have butter as a legitimate side dish, swear you are not going to have dessert and then eat half of a chocolate bar, pass out on the couch in a sloppy champagne fueled coma” situation.

Sounds like another successful Steak and Lobster Day (or shall I say “Valentines Day” for all you non Steak and Lobster-ers). The husband got home a little bit early. We cooked together. I spiced up the steaks and got to work on our side dishes. I whipped up a mashed cauliflower with garlic and wilted chard situation as well as a Greek salad. Peter cooked our meat to perfection, melted some butter and mixed us some cocktails. I had planned to get a bottle of wine at the grocery store, but in my intense steak and lobster excitement I managed to forget. Instead, we went rooting through our cabinets and found a a bottle of champagne. We then proceeded to make ourselves French 75′s. This is a cocktail that combines gin with champagne (yes, this might be a red flag). Of course once we opened the bottle of champagne we decided that we could not let it go to waste (Perhaps we are the red flags?).

streakandlobsterday

No matter. When you wake up with a gin and champagne headache thing going on, you need a little bit of a boost. I hobbled out of bed, found the advil, chugged a bottle of water, texted my husband “Steak and Lobster Day win. Champagne fail.” and then proceeded to take out my blender. Between this awesome smoothie and the effects of the advil, I think we’re in good shape. I will live to see another day. But, maybe there will be naps. No promises.

The cucumber and the coconut water in the smoothie help to keep you hydrated and refreshed and the peach Greek yogurt adds a bit of sweetness and protein  I threw in a couple of handfuls of spinach because, why not? You can’t taste it, and it gives you lots of fantastic vitamins. I am in no position to get mad at some extra vitamins today. This smoothie is a good move. You don’t have to feel like you got hit by a champagne bus in order to enjoy its benefits.  I promise.

Also, just a side note… you don’t always have to finish a bottle of champagne just because it is open (I am probably writing this note more to myself. Dang it, Gina. Lessons. Learn them).

Cucumber & Peach Smoothie | So... Let's Hang Out

Cheers, Love Birds!  Happy Friday.

Cucumber & Peach Smoothie

Ingredients

  • 1/2 English cucumber, peeled
  • 1/2 frozen banana
  • 1/2 cup peach Greek yogurt (I used Non-fat Peach Chobani)
  • 1/2 cup almond milk
  • 1/2 cup coconut water
  • 2 handfuls spinach
  • Ice, as desired to thicken

Instructions

  1. Add all of your ingredients to a blender and process on high until it is smooth.
  2. If you like your smoothie a little bit thicker, add in a few ice cubes and process again.
  3. Bottoms up!
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Carrot, Apple & Ginger Juice

Carrot, Apple & Ginger Juice | So... Let's Hang Out

It’s juice time again.

I like ‘em real thick and juicy.

That actually does not pertain to how I feel about my juice, I have just been listening to a lot of 90′s music lately. Like…a lot. Like…I might have spent over an hour looking up music videos from the 90′s on YouTube last Friday. No big deal. Subsequently, I have had the song Baby Got Back stuck in my head for days. This only becomes awkward when you start singing it subconsciously in the checkout line at the grocery store. The woman in front of you turns around after you get to the “L.A. face with a Oakland Booty” part of the tune. You make eye contact. You stop singing. You think about winking at her but realize that just perpetuates the weirdness. Don’t make it weirder. It’s too late, you already winked. She probably thinks you’re hitting on her. Oh man, you can’t recover from this one.  Not. At. All. You could try to explain that you have just been listening to a whole lot of 90′s music lately, and you were not singing the song directly to her. You could try to explain that you sometimes just wink in awkward situations, or you could lie and say you had something in your eye. The explanation of your behavior will only make things weirder. You grab your groceries and pretend like you forgot something in the produce section. You wait until this person leaves and find another check out line. Whew. Yikes. Get out of there.

So, besides being the town creep, I have managed to make some juice today in the privacy of my own kitchen. My own kitchen is safe. I can sing at the top of my lungs. I can wink freely. It’s a good place.

In other less painfully awkward news…

I have been nominated for The Best Food Photography On A Blog category in this years The Homies blogging contest. Isn’t that neat?  If you are a So…Let’s Hang Out fan you can pop on over to The Kitchn and vote! It only takes a minute!  It’s a fabulous collection of food bloggers that are nominated, if you pop over there you might find some really cool new bloggers to add to your blog reading list!  The link is below. Vote away, Friends! I heart you.

CLICK HERE TO VOTE! 

Now, back to your regularly scheduled juicing recipe…

This juice is a sweet treat! Look at all these pretty ingredients!

Carrot, Apple & Ginger Juice | So... Let's Hang Out

Cucumber and romaine serve as a nice base to all of the sweetness from the apples and the carrots. The lemon brings some brightness and acidity and the ginger gives it a nice flavor. It’s not the greenest of juices, but it is still packed with a lot of valuable nutrients. Yum. Did you know that carrots are good for calming your nerves? I just love veggies.

Hope you are having the juiciest of days! Wink, wink!

Carrot, Apple & Ginger Juice | So... Let's Hang Out

Carrot, Apple & Ginger Juice

Ingredients

  • 4 carrots
  • 3 small Pink Lady apples, chopped
  • 1 Meyer lemon, peeled
  • 1 English cucumber, peeled
  • 1 head of Romaine lettuce
  • 1 inch piece of ginger root

Instructions

  1. Wash and prepare all of your veggies.
  2. Juice all of the veggies in accordance with your juicer's settings.
  3. Drink immediately, or put in an airtight container such as a mason jar and store in the fridge for later. You should drink your juice within 48 hours in order to get the most benefit from all of the nutrients. Make sure to store your juice with as little air as possible in your jars (so fill them close to the top!) so that the nutrients do not break down too quickly! Happy Juicing!
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Live Fancy | A Bear’s Motto

livefancybealightsnoutr

Recently I had the pleasure of getting together with Lauren. You may have met as she occasionally writes over at The Dabblist. She is crafty and domestic and has a bunch of her own power tools which I find to be extremely inspiring and go-getter-ish of her. Basically, she’s fantastic. During the course of our hang-out she managed to give me at least three life changing tips about gardening  and one really solid piece of food advice. I did not know that they would crack and clean crab FOR you at the market. (Thank you, Lauren.)  Yes, I write a food blog. Don’t judge me.

We had lunch. She brought me an edible bouquet as a hostess gift (This is the best hostess gift ever. I had an inappropriately excited response to a bunch of chard and kale and carrots. Beautiful.) My puppy got really excited to meet her little baby girl. The puppy kissed the baby all over her face and the baby laughed. It was basically the cutest of cute overloads ever to be seen. Not even fair. If there was a video and I put it on the internet, the internet would break. We talked about life and food and blogs. Lauren mentioned that she wanted more drawings of bears on the blog. Later that day I got another twitter message requesting more bears as well. Who am I to disappoint my faithful readers? So, here you go. A fancy grizzly bear in a bow tie.  Living fancy.

I would like to point out that it is slightly ironic that the motto “Live Fancy” sprung forth from my pen. At the time I was wearing a pair of yoga pants that I had been living in for three days straight. I also wasn’t aware of that whole people will clean your crab for you thing.  Fancy fail.

I do however, have a strong love for fancy animals. Throw a bow tie on a bear and I am delighted. A porcupine in a top hat? Let’s be friends. A giraffe in stilettos? Get out of here. They are already so tall…what is that giraffe doing in stilettos? A wombat in a ball gown. Weird.

Too much crazy for you today? Perhaps.

Thanks for bear-ing with me. Get it?

I need to be cut off exactly now.

Have a fantastic weekend, friends!! xo

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