Three Things for Friday: Getting to Know the North


1. Tomorrow marks our first week as Wisconsinites (Wisconsiners? Wisconsinians? Cheeseheads?) Yesterday we made it official by getting our Wisconsin driver's licenses.


2. I've had quite a few grilled cheese sandwiches lately. Luckily, we joined the YMCA of the Northwoods--now I just need to work on my motivation to drive there everyday. It was a little bit easier in Philly when the gym was just a short five-block walk away.


3. This is our new backyard. Apparently we live on one of the best lakes in Rhinelander. Our landlords (who live next door) are letting us borrow their kayaks for the next week -- I cannot wait to go for a little paddle. Just waiting for our life jackets that we ordered the other day to be delivered!
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Where I'm At: Lost in a Sea of Boxes

Yesterday our house went from looking like this:


To looking like this:

While I'm super-stoked that our belongings have arrived (when we moved from Laramie to Philly, our stuff took over a week to arrive), to say that things are a little chaotic around here would be an understatement. And, though I've unpacked some of our kitchen gear, I think it may still be a few days before I get around to cooking anything that requires more than just boiling water. (I just managed to unearth the box that held our mugs so that I could enjoy a mid-morning green-tea snack.) Hopefully we'll get all our stuff unpacked and organized soon, and regular posting can begin again. I know you're just dying for some more of my scintillating content, right?
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Where I'll Be Cooking: In a Vintage Kitchen


I have a feeling cooking is about to get a lot more interesting here in Wisconsin.


But, I have to say, I am kind of dying to find out if this one (in our basement kitchenette) actually works. How cool would that be?

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What's Going On: The Big Move


Not much cooking is going on around these parts given that the majority of our belonging have been hauled away and will soon be on their way to northern Wisconsin, as will we. So, hang tight while the dust settles (actually, while the dust is being cleared away as we speak from our Philly residence...) and I'll catch you on the flip side, or maybe even from the road (don't hold your breath...)!
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What I'm Doing: Experimenting in the Kitchen



Well, you win some, and you lose some. Truth be told, not all of my kitchen creations are raving successes. Case in point, the pudding pie pictured above. I had a chocolate graham cracker crust in the pantry, and I had the idea that a pudding pie might be a fun way to use to it up. Since I had already packed up most of my baking ingredients, I opted to use a boxed vanilla pudding (problem number one) instead of making it from scratch. I also thought it might be fun to add a layer of strawberry-rhubarb jam to the crust before adding the vanilla pudding. Let's just say the resulting pie was not good. Not good at all. While I think there was a chance for tastiness, I really didn't like how the pre-packaged vanilla pudding tasted. It probably also didn't help that I made up one batch of pudding with almond milk (again, since I was trying to clean out the fridge) and the second batch with cow's milk.

I guess it just goes to show you that I have kitchen failures, too. Probably more often than I would like to admit. But, you don't get anywhere by cooking the same thing over and over again. It's always fun to experiment every once in awhile with new ingredients and new flavor combinations. Sometimes the results are a taste sensation, and other times the results require a return to the drawing board. I do embrace the creative process ... but I do feel a bit guilty when the results are so not-so-good that they end up down the drain or in the trash. C'est la vie!
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What's Baking: Ghirardelli Chocolate Chip Cookies


Somehow I managed to hoard a couple bags of the good chocolate chips. (Seeing as chocolate chips don't last that long around here, this was quite the miracle find.) However, given that it's expected to be in the upper-90s later this week, packing them in a box didn't seem to be the smart thing to do. So, instead I made a batch of chocolate chip cookies. (True story -- I mixed the dough in a stock pot as all our prep bowls are already packed.) My standard chocolate chip cookie typically involves oatmeal, but since that had already been packed away, I opted to just follow the recipe on the back of the bag of chips. Oh, my, it's a good one!


Ghirardelli Chocolate Chip Cookies (printer-friendly version)
makes about 4 dozen cookies. If say, you don't eat half the cookie dough, anyway.

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups Ghirardelli semi-sweet chocolate chips (yeah, that's the whole bag!)

1. Preheat the oven to 375 degrees.
2. Cream together the butter and sugars.
3. Stir in the eggs and vanilla.
4. In a separate bowl, stir together the flour, baking soda, and salt.
5. Mix the dry ingredients into the wet ingredients.
6. Stir in the chocolate chips.
7. Use an ice cream scoop to scoop large balls of dough onto a baking sheet. (I did about 6 cookies per batch.)
8. Bake for 9-12 minutes, or until the edges of the cookie are light brown.
9. Place the cookies on a wire rack to cool.
10. Eat!

(adapted from this recipe)
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Made From Scratch: Small-Batch Strawberry-Rhubarb Jam


D and I took Leroy to the Headhouse Farmers Market on Sunday morning, and I could not resist the fresh strawberries on offer from one of the vendors, so I bought a quart ($6.75, but oh my gawd, given the berries' taste, so worth it). Once home, I decided it would be a good idea to make up a quick batch of strawberry-rhubarb jam, since I had a couple stalks of rhubarb still on hand in the produce drawer in the fridge.

Small-Batch Strawberry-Rhubarb Jam (printer-friendly version)
makes one pint

2 1/2 cups fresh strawberries, rinsed, hulled, and quartered
1/2 cup rhubarb, chopped (some of my rhubarb had not fared as well as I thought, hence the relatively low amount)
1/2 cup granulated sugar (use more to sweeten the jam if necessary)
juice from 1/2 lemon

1. Add the strawberries and rhubarb to a medium-sized pot.
2. Stir in the sugar until dissolved.
3. Heat the pot over medium-high heat and bring the mixture to a boil.
4. Stirring constantly, add in the lemon juice.
5. Continue stirring and boiling the mixture for an additional 10-20 minutes.
6. Skim off the foam.
7. Test the readiness of the jam by observing how it runs off the back of a metal spoon. If it drips off in a sheet, it is ready. If it drips off the spoon in individual drops, continue to boil for several minutes more.
8. Once thickened, carefully pour the jam into a pint jar.
9. Fresh jam can be kept in the fridge and does not require further processing if you plan to use up in a relatively quick manner.  
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Where to Drink (and Eat): Village Whiskey

D has been on a Manhattan kick of late, and wanted to see how his made-at-home version compared to the real deal. So we headed to the aptly-named Village Whiskey for drinks this evening, and while there, decided to grab some dinner too. In addition to their whiskey collection, Village Whiskey is known for their beef burgers -- so D ordered the Village Burger (made with sustainable farm-raised angus beef from Maine) while I went with the veggie burger (which featured black beans and lentils, guacamole, and pickled red cabbage). We were both members of the Clean Plate Club, so I think that officially means the burgers were quite good. As were our drinks -- I had a delightfully-refreshing mint julep, while D enjoyed the requisite Manhattan (which tasted quite similar to the version he's made at home) and an Old Fashioned. Oh, and I couldn't resist ordering an appetizer of tater tots. They were basically fried dollops of mashed potatoes -- and dare I say they tasted too good. I had to push them away, or else I would have gobbled down the whole dishful myself.

{mint julep}

 {tater tots}

 {veggie burger}

Village Whiskey

118 South 20th Street
Philadelphia, PA 19103

Su-Mo 11:30a - 11p
Tu-Th 11:30a - 12a
Fr-Sa 11:30a - 1a
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What I'm Drinking: Pomegranate-Lemonade Mimosa


Back in my college days, Thursday night marked the unofficial start of the weekend. Let's pretend that's still the case, okay? While at my BodyPump class this evening I got it into my mind that lemonade + sparkling wine could make for a tasty evening cocktail. So, right after class I hightailed it from the gym to the state store (gotta love Pennsylvania) and picked up a bottle of Cupcake Prosecco. Next it was off to the grocery store, where I bought a small package of fresh raspberries and a carton of lemonade. I was initially just going to buy straight-up lemonade, but I was intrigued by the Newman's Own Pomegranate Lemonade, so I decided to give it a whirl.

Pomegranate-Lemonade Mimosa (printer-friendly version)
makes one cocktail

2 oz pomegranate lemonade (or you could use whatever fruit juice you have on hand)
Prosecco (or other sparkling wine)
fresh berries for garnish

1. Chill the prosecco, if not already cold.
2. Add 2-3 berries to the bottom of a champagne glass.
3. Pour 2 oz of lemonade over the berries.
4. Top with Prosecco.
5. Serve immediately.
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What's For Dinner: Fish Taco Salad


Are you getting bored with my clean-out-the-freezer meals yet? Don't answer that question. Last night's dinner finished off our white fish supply of wild-caught cod. I opted to use the fish in a taco salad, since I had an avocado on the countertop that was at the height of ripeness. The bonus of this salad is that we make it Qdoba/Chipotle style and add in some brown rice, thus clearing another item out of the pantry. Score!

Taco-Seasoned Fish (printer-friendly version)
makes 2 servings

2 white fish fillets (I actually used about 4 small fillets)
olive oil
fine sea salt
freshly ground black pepper
taco seasoning

1. Preheat the oven to 350 degrees.
2. Cover a baking sheet with aluminum foil or parchment paper.
3. Place the fish on the prepped baking sheet.
4. Drizzle olive oil over each fillet and spread evenly across the fish.
5. Season each fillet liberally with salt and pepper.
6. Season each fillet liberally with taco seasoning, rub in gently.
7. Bake in the oven for 15-17 minutes, or until the fish is flaky.

You could serve the fish over rice and beans, or you could serve it taco-salad style, as I've shown above. My taco salad included layers of Romaine lettuce, brown rice, black beans, shredded natural cheddar cheese, the fish, fresh salsa, a dollop each of Greek yogurt and mashed avocado, and a garnish of tortilla chips.
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What's For Dessert: Lemon-Berry Sorbet



We're still working on cleaning out our freezer, and this recipe used up the last of our frozen berry collection. (Yay -- I think we're getting closer to actually emptying the whole thing out!) I opted to sweeten this sorbet with a little honey; the resulting frozen treat is still a bit tart, so if you like things a little sweeter, I'd suggest adding a bit more sweetener to taste. I really love the deep red color of this sorbet -- it would make for a fantastic presentation.

Lemon-Berry Sorbet (printer-friendly version)
makes six servings

4 cups frozen berries (I used a blend of blueberries, blackberries, and raspberries)
1 lemon, peeled and seeded
1 tablespoon honey
1/4 teaspoon vanilla
1/2 cup water

1. Add the ingredients to a Vitamix blender.
2. Start the blender on low, variable 1. Quickly switch to high, and turn up to variable 10.
3. Use the plunger to press the ingredients into the blades. Blend for 30-45 seconds, or until four mounds form. Don't overblend, or you'll end up with not-so-frozen sorbet.
4. Serve immediately. Freeze leftovers in an airtight container.

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What's Going On: Pictures from the Weekend


D headed out early Friday morning on a plane to Wisconsin to attend a friend's wedding. So it was just me and Leroy for the weekend. The major activity of the weekend was packing boxes. Lots and lots of boxes. Thanks to my parents and the recent library book sale that they presided over, we have (well, had, now) tons of boxes, so that has definitely been a lifesaver. When we moved here from Laramie, we got rid of all our boxes since there was literally nowhere to store them. (When we moved from the Midwest to Laramie, we saved all of our boxes, since we had a large basement and attic to use for storage...that made packing for our move to Philly slightly easier.)


Even though the apartment is in a shambles from all this packing business, I still have one vase yet to pack -- so when I picked up a few essentials at the grocery store, I made sure to grab a bright bouquet of flowers, too. Even though this place might look horrible, the flowers make me smile.


Sunday was spent packing more boxes and running errands. In the morning I took Leroy for a walk and he got some prime dog park time. After spending a good portion of the time sniffing the periphery of the park, he found a viszla to play with. They chased each other around the park and then spend a good amount of time playing together. Pretty cute stuff.

In the afternoon I went to my fourth of five classes at Lithe Method. I'll have to remember to post about this Philly-born fitness sensation. Good stuff! After class I hobbled my way home (oh, the calf workout!) and, what do you know, packed a few more boxes! The afternoon ended with a quick jaunt to the shops (might as well get in all my convenient shopping while I can...) and I hit up a nail salon to get a little mani/pedi. Apparently my toes are a little worse for wear after my half-marathon a few weeks ago. Given my sore toenails immediately after the run, I wasn't too surprised. But still, yikes!

Since D wasn't set to arrive back until late Sunday night, and most of our pantry stuff is packed away, I decided to order in for dinner. I've been craving a little veggie sushi of late, so opted to order delivery from Sumo Sushi. I can never decided what to get when it comes to sushi, so I opted for a variety of things. (Not pictured are my miso soup and edamame appetizers.) I figure it'll make good leftovers for lunch tomorrow! The delivery arrived quite quickly and the food was delish. As usual, I put way too much wasabi in my soy sauce. Nothing like clearing out the ol' sinuses!

And there you have it, my weekend at a glance. I think I have nearly obliterated our box cache, so looks like tomorrow we'll need to make a Lowe's or Home Depot run to pick up a few more. But, on the positive side, there aren't that many things that haven't been packed up at this point. The main things to do are our closets, but we'll probably do that right before the movers arrive, since the wardrobe boxes are ginormous and this place is getting overrun by boxes as it is.
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What's For Dessert: Strawberry-Lime Sorbet


We still have several bags of frozen fruit in our freezer, so they are next on the clear-it-out list. What better way to use up some frozen fruit than by making up a batch of sorbet? I've been intrigued by the idea of making a sorbet with our Vitamix, so last night I gave it a whirl. Long story short, it was super easy, and the resulting sorbet was really delicious. I think there might be a lot more sorbets in our future this summer.

Strawberry-Lime Sorbet (printer-friendly version)
makes six servings

1 lb frozen whole strawberries
1/2 lime, peeled
1/8 cup granulated sugar
1 cup water
fresh mint [optional]

1. Add the ingredients to a Vitamix blender.
2. Start the blender on low, variable 1. Quickly switch to high, and turn up to variable 10.
3. Use the plunger to press the ingredients into the blades. Blend for 30-45 seconds, or until four mounds form. Don't overblend, or you'll end up with not-so-frozen sorbet.
4. Serve immediately. Add a mint garnish if you're feeling particularly fancy.

(adapted from the Vitamix Whole Food Recipes cookbook)
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What's For Dinner: Wild-Caught Haddock with a Sun-dried Tomato Cream Sauce


D was in charge of dinner tonight and I gave him this challenge: his meal had to include haddock from the freezer, sun-dried tomatoes and butter beans from the pantry, and a shallot and some garlic from the countertop. (T-minus 13 days until the moving truck comes; we need to clear out those cabinets!) The resulting meal was fantastic and I particularly enjoyed the sun-dried tomato cream sauce on the fish.

Sun-dried Tomato Cream Sauce (printer-friendly version)
makes 2 servings

1 teaspoon olive oil
1 clove garlic, minced
1 shallot, minced
1/4 cup sun-dried tomatoes, chopped
4 oz half-and-half
1 teaspoon unsalted butter
1 teaspoon freshly-grated Pecorino-Romano cheese
fine sea salt
freshly-ground black pepper

1. Heat the olive oil in a small sauce pot over medium heat.
2. Saute the garlic and shallot for 2-3 minutes.
3. Stir in the chopped sun-dried tomatoes.
4. Add the half-and-half and reduce the heat to a simmer.
5. Stir in the butter and grated cheese.
6. Season with salt and pepper to taste.
7. Continue simmering for an additional 2-3 minutes; serve immediately.
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What's For Dinner: Asparagus and Soft-Boiled Eggs on Toasted Bread


I bought a small bunch of asparagus at the grocery store on a whim (who buys asparagus on a whim?) over the weekend. I wasn't quite sure what I wanted to do with it, but figured I'd find something to make. Worst case scenario, it would be the side for a dinner entree. Then I spied this Real Simple recipe, and decided it was definitely what I wanted to try. I've never soft-boiled an egg before, so that was fun (and simple!). The key to cooking asparagus is to broil it, roast it, or saute it. Whatever you do, don't stick it in a pot of boiling water and leave it there forever. Nobody likes limp, lifeless asparagus. When you eat asparagus, it should still have a little bit of bite left to it. If you do opt for the boiling method, allow it to sit in the boiling water for 2-3 minutes, tops.

Asparagus with Soft-Boiled Eggs on Toasted Bread (printer-friendly version)
makes one serving

1-2 slices of bread (I used 2 slices cut from a mini-baguette)
4 asparagus spears
olive oil
fine sea salt
freshly ground black pepper
2 large eggs
freshly-grated Parmesan or Pecorino-Romano cheese

1. Set the broiler to high. Put the bread and asparagus on a baking sheet. Drizzle the bread with olive oil. Drizzle the asparagus with the oil and season with salt and pepper. Sprinkle the spears of asparagus with freshly-grated Pecorino-Romano cheese.
2. Broil until the bread is toasted, about 1 to 2 minutes per side. Once toasted, remove the bread and place it on a plate. Sprinkle the bread with additional freshly-grated cheese.
3. Toss the asparagus, and then continue broiling until tender, about an additional 4 to 6 minutes.
4. While the asparagus is cooking, bring a large saucepot of water to a boil. Carefully lower the eggs into the water.
5. Reduce the heat and simmer for 6 minutes. Drain the water and cool the eggs under running water and peel.
6. Place the asparagus on the toast. Carefully cut the eggs in half and place on top of the asparagus. Season with additional salt and pepper to taste.

(adapted from this Real Simple recipe)


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What's Baking: Cherry-Rhubarb Cobbler


I had intended to make this dessert last weekend while my parents were visiting, but we seemed to always end up going out for ice cream, instead. So, before the cherries and rhubarb started looking too woeful in my fridge's produce drawer, I finally got around to baking up this cobbler on Sunday afternoon. The worst part? Waiting for the cobbler to cool. Add a scoop of vanilla ice cream, and you have the perfect dessert for a warm summer's evening.

Cherry-Rhubarb Cobbler (printer-friendly version)
makes 9 servings

For the filling:
6 stalks rhubarb, rinsed and cut into 1/2" slices
4 cups cherries, pitted and chopped
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon lavender vanilla bean sugar [optional]
1/3 cup sugar
juice of one lemon
zest of one lemon

1. Combine the sliced rhubarb and cherries in a large bowl. Stir in the cornstarch, cinnamon, sugar, lemon juice, and lemon zest.
2. Let the fruit mixture sit for at least 15 minutes before putting together the whole dish.

For the cobbler biscuit topping:
3/4 C whole wheat pastry flour
3/4 C unbleached all-purpose flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon kosher salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
3/4 cup cold organic half and half, plus more for brushing
turbinado sugar for sprinkling

1. Add the flours, baking powder, and salt to the bowl of a food processor. Pulse until combined.
2. Add in the small pieces of cold unsalted butter. Pulse until the mixture resembles coarse cornmeal.
3. Dump the contents of the food processor into a large bowl.
4. Pour in the cold half and half while stirring the mixture with a wooden spoon. Continue stirring until the dough begins to come together.
5. Form the dough into a large ball. Make nine small dough balls out of the large dough ball. Set the dough balls aside.

To make the cobbler:
1. Preheat the oven to 375 degrees.
2. Pour the fruit mixture into the bottom of an 8x8 glass baking dish. Make sure to spoon in any juices remaining in the bowl.
3. Place the dough balls onto the fruit mixture, spacing them evenly.
4. Brush each dough ball with half and half. Then sprinkle each ball with turbinado sugar.
5. Bake for 40-50 minutes, or until the biscuits are golden brown and the fruit is bubbling. (In order to prevent a potential mess in your oven, place the baking dish on a baking sheet covered with aluminum foil to catch any spillage.)
6. Allow to cool at least 30 minutes before serving.
7. Serve with a small (or large!) scoop of vanilla ice cream.

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What's For Dinner: Peanut Soba Noodle Salad


As the days get hotter and the summer season quickly approaches, it becomes time to stop cooking things in the oven and instead embrace cold and refreshing meals. Emily at Daily Garnish recently posted a recipe for a sesame soba noodle salad, and I used that as inspiration for my own cold noodle salad dish. To make this an even heartier entree, I'd suggest topping it with dry-fried or baked tofu - yum!

Peanut Soba Noodle Salad (printer-friendly version)
makes 8-10 servings

For the noodle salad:
1 cup chopped red pepper
1/2 cup chopped green onions
1 cup chopped carrot
1 cup chopped celery
2 cups shelled edamame
1 cup loosely-packed cilantro leaves, minced
1 package soba noodles
sesame seeds

For the dressing:
3 tablespoons sesame oil
1 tablespoon rice vinegar
2 tablespoons crunchy peanut butter
2 teaspoons organic orange blossom honey
1/2 teaspoon red pepper flakes
salt and pepper to taste

1. Chop all of the vegetables and place into a large bowl.
2. Cook the noodles per the manufacturer's instructions. Once cooked, drain and rinse with cold water. Add the noodles to the bowl with the vegetables. Stir to combine.
3. Whisk together the dressing ingredients. Season with salt and pepper to taste.
4. Pour the dressing over the noodle salad and toss the ingredients to combine.
5. Chill in the fridge for at least 30 minutes before serving. Garnish with sesame seeds before serving.

(adapted from this Daily Garnish recipe)
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What I'm Surrounded By: Boxes. Lots of boxes.


I am currently surrounded by boxes. A lot of boxes. Too bad we don't have an extra $2K lying around to pay somebody else to pack up all of our stuff. Meanwhile, I expect my weekend will consist of packing up all these still-flattened boxes. Unfortunately, I just ran out of bubble wrap, so it looks like my packing will be curtailed for the rest of the evening. Time to pop open a bottle of red wine, fill up my glass, prop my feet up, and take the rest of the evening off.

Please tell me your weekend plans are more exciting than mine.
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