Tradition

2008

2006

2004

I love traditions.

We've been going Matt's house for at least 5 years for a Christmas party / White Elephant Exchange... As I remember past years a few things come to mind: over-sized Homer dolls, reappearing toilet seats, dancing to the record player, eatable crickets, Nana, Tuesday night friends, the fire place, and friends have come and gone... Good times.

Do you have any holiday traditions?

Cold Shoulder and 7 Minute Commute

I've been silent because I have been busy and ... you ready for this ... because my camera is broken! I am lost without it, I don't even have a small pocket camera to get me by. I can't tell you how many times I've wished I had a camera, any camera, and how many shots were missed. Especially today, with the mountains lightly dusted with snow...

But there is some good news. Goodbye trusty camera, hello new camera. That's a premature hello... I'm in the process of finding one and I am very excited, any recommendations?

In other news: we moved!

What I love about our new place so far:

• the fireplace! ... with no heater in the house, the fireplace is heaven AND essential
  
• living communally - I really enjoy it!
  
• our great meals together
• our CSA box
• the compost
• Oscar
• our plan to get chickens!
• the yard
• the patio
• the neighbors
  
• 5 minute walk to the Goldline

... all this more than makes up for the fact that I know how a whole SEVEN minute commute to work.

Nectar & Light Trade {One}

Another December 13th

More info here.

Peanut Butter

I have an obvious obsession with www.101cookbooks.com ... These have been on my list to make for a while now. After much procrastination I have chosen the busiest time to finally make them; with all the moving, holiday stuff and freelance work, all I want to do is bake and eat, and eat. But these little distraction cookies were great; whole wheat flour, maple syrup, no white sugar, no eggs and really tasty... So, make them.

Holiday Sale - December 13th

This last Saturday some of us gathered at Zephyrs to sell some hand made items. We sat around and chatted while customers perused, it was an enjoyable time. The very talented Lisa organized the event; she brought with her her collection of pottery and some Antibody fair trade products to sell. Jen brought with her her cool bags made out of vintage fabrics. The photo above shows some of what we sold:

the vintage fabric bag - made by nuf
the succulent pot, peace sign magnet and necklace - made by lisa
the postcards - by me

If you were unfortunate enough to miss this holiday sale, fear not, we are having another one on Saturday December 13th from 11:00am-2:00pm. Stop on by.

The Flowers

I love this time of the year for many reasons... one being that I get to take lots of family photos.

I learned a trick to photographing 3 year old triplets... put them on a wall, so they can't move.

Comfort Food

I love comfort food. I went on a 5 mile run yesterday, came home, and craved something filling and warm... I love this cool weather. So, I made spaghetti with a lentil-tomato sauce... and it was amazing. Justin and I sat on the couch making noises as we ate it. Justin makes these funny moaning/eating noises when he enjoys what he is eating. At first, it would drive me crazy, now I take it as a compliment.

I have one more run tomorrow before the big day on Sunday... Am I ready? ... No. But I will do it, and dang it, I will have fun doing it.



Lentil-Tomato Sauce:

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1/2 cup finely chopped carrots
• 6 cloves garlic, minced
• 1 1/2 cups lentils, rinsed
• 1/2 teaspoon dried thyme
• 1 can (28 ounces) whole tomatoes in puree
• Coarse salt and ground pepper
• 2/3 cup low-fat plain yogurt
• 1 1/2 pounds spaghetti or linguine
• Grated Parmesan cheese (optional)

Directions

1. In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
2. Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if des

It's a long, long drive up the 5...

Almonds, pistachios, lemons, cotton, carrots, onions... and more almonds...

Rolling hills, wind mills, brown grass, trucks, and powerlines...

Good Times, Good Friends, Good Place

A few images from today...

A symbol of today:

Our next president...


We had an election night dinner with friends. Maybe I should rename my quinoa soup: "Obama Soup" "Quin-bama Soup" "O-quin-bama Soup" ...

Sunrise

I think this is the last time I am going to see the sunrise on my walk to work for a while (time change tomorrow).

heaven...

in the form of a granola ball?


(no bake) Granola Balls

• 1 cup rolled oats
• 1/2 cup unsweetened coconut flakes
• 1/4 cup nuts (pecans or walnuts or almonds)
• 1/8 cup dark chocolate chips
• 2 tablespoons coconut oil
• 1/3 cup honey
• 1/4 cup crunch peanut butter

1. Melt peanut butter, coconut oil and honey in small sauce pan over low-heat.
2. Remove from heat and stir in the rest of the ingredients (its ok if the chocolate chips melt).
3. Drop mixture by the tablespoon into mini paper cupcake liners. Place on a plate or baking sheet, and refrigerate until set, about 15 minutes. Can be refrigerated in an airtight container up to 1 week.

Variations:
Add rice cereal, dried fruits or use almond butter instead of peanut butter, endless possibilities.


I've made this at least 4 times in the last week... a little overboard? Probably. But they are so good, and good for you, I can't stop. I had to share; try it, you'll like it.

Mt Baldy - San Antonio Falls

Last weekend we went camping in Baldy for a night. It was a nice quick getaway. The adventure started out kinda funny, with being pulled over, lost looking for firewood and witness to a car accident... then lots of fun traffic. But once we got there things were just right. Dinner and beer by the fire; nice cool evening. We relaxed in the morning by the fire and went on a nice little hike to a waterfall...

Unfortunately, I forgot my camera. HOW? I don't know, I really don't. But Audrey was nice enough to take the second photo below. And I have lots of photos from previous trips up there, so I definitely won't forget the place.

2006

2008

I love Fall

Unexpected Henninger Hike

Love the flare

La Familia

It's been a while since we've been together. The times are so far and few between right now that I treasure our gatherings.

A Quick Retreat Up Lake

World Vegetarian Day

Happy World Vegetarian Day.

So, I am not a full vegetarian because I eat fish. But other than fish once or twice a week I don't consume other meats - I have a many reasons for this choice (health, environment, animal cruelty, solidarity) but I will spare you my soap box. I will just share one of my favorite vegetarian recipes. Cheers to World Vegetarian Day!



Spicy White Bean Chili

Olive oil
1-2 onions, chopped
2-3 garlic cloves, minced
2 medium zucchini, diced
1-2 red bell peppers, diced
1 jalapeño pepper, minced
1 28 oz can of diced tomatoes (with juice)
1/2 cup red or white wine
1 tablespoon chili powder (what you have on hand)
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon fennel seeds
2 cans of cooked white beans (or kidney)
1/3 cup chopped
fresh cilantro
Zest of one lemon
Juice from one lemon
Salt and pepper to taste Garnish w/ a spoon of greek yogurt

1. Heat oil over medium heat. Cook onions for 5 minutes than add the garlic and cook for another minute. Add zucchini, red bell pepper, and jalapeño - cook for 5 more minutes.
2. Add diced tomatoes and their liquid to the pot. Add wine, cumin, chili powder, oregano, and fennel seeds, simmer for 20 minutes.
3. Add beans, lemon zest, lemon juice and cilantro. Salt and Pepper to taste and simmer for 5 minutes.
4. Serve with a spoon of greek yogurt on top.

The Photo Trade: Eat Well

This is the photo I submitted to the Nectar & Light Photo Trade for August, Eat Well was the theme:


The cake on the right is this recipe from 101cookbooks.com (my favorite blog, hands down).