Mint Ice Cubes

I couldn't help but share these mint infused ice cubes - especially in the 100+ degree heat we've got going on here as of late. The mint came from our backyard garden, was simply stemmed and placed into individual ice cube trays for the effect above.

While these particular cubes were made to go into the delicious mojitos for Tim's H&H Happy Hour series, I'm thinking they'd be such a clever compliment to so many other summer drinks (both spirited and virgin) like lemonade, iced tea, sangria, ginger ale, even an unexpected surprise in a tall glass of fresh water. Cheers to cooling off and staying creative while at it!

Cooling off in the E.A.T. Kitchen

Over the past week I've been lucky enough to cool off in this 90 degree Virginia heat with samples of some of the best Bloody Marys I've ever tasted right here in the "E.A.T. Kitchen."

Tim's been working on perfecting his summer cocktail repertoire in preparation for a new happy hour series he'll be guest posting for on our local neighborhood news blog, Hills and Heights.

That preparation included infusing vodka in our freezer for two weeks in a mason jar with basil, garlic and habaneros - lemme tell you how much this kicked up the drink and was unbelievably easy to do.

Another pro tip I picked up (don't laugh at me if this is bar-tending 101) was how to "salt rim" a glass for a drink. Basically, you just sprinkle the salt or other coating you want to rim the glass with on a plate, rub a wedge of lemon or lime around the rim of the glass, then simply place the glass face down on the salt and twist a few times. The citrus juice keeps things sticky. Tim used Old Bay seasoning on the rim of the glasses for these Bloody Marys - love!

For the full drink recipe, check out the post over on Hills and Heights. What summer cocktail of choice are you looking forward to this season?

Taking on Basic Composting

Tim and I have been talking about composting our kitchen waste* for a few years now and it was finally time to stop only talking about it by taking matters into our own hands. We knew we wanted to do it ourselves and start out really basic so it becomes something we can lean into as we learn more instead of a huge project we get overwhelmed with - I always think when you start simple, there's always room for growth and improvement.

After researching basic tutorials, we decided to go with a ventilated bin process that we can add to and mix manually over time. The project basically consisted of drilling holes throughout the sides and base of a metal lidded trash bin with a power drill. The holes are there so air can reach the compost. Once drilled, we added layers of dry leaves from the yard, kitchen scraps, and more leaves. We lidded up the bin and placed it on wood planks - again, for ventilation. We plan to continue in this fashion, mixing the compost every week or so, until we start to get that dark rich substance we are hoping to cover the garden with in late spring/summer.

I'm more than thrilled we've finally found a sustainable solution for leftover kitchen waste* other than the garbage. I'm also nerding out a little on the idea that we'll have much less garbage not to mention the sustainable foods we buy and use today will transform into nutrients that will feed and nourish the food we grow months from now - and so the cycle will continue.

*By kitchen waste/scraps I mean: fruit, vegetables, plants, egg shells, and coffee grinds. I understand it's not good to compost meat, bones, dairy, or any processed types of foods. That being said, it's our first time taking on DIY composting, so any tips for success are more than welcome!

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P.S.
As an aside, Basil was intent on supervising the project from start to finish. Can you believe how much he's grown since we first brought him home and even over the holidays? He just turned 6 months old and is still all puppy - just bigger. I promise a more robust Basil update soon.

Vegan Diet Final Update

Tim and I completed our new year's 12 day vegan diet challenge this past Wednesday and I think while we were both extremely proud for going the full distance, the end was a bit of a relief. I'll admit that while it was easy to get into the routine of eating vegan - it wasn't always fun. Not that eating should always be fun, but all sorts of foods definitely play a key role in both of our lives.

Moving forward, I have found some amazing new food options to incorporate/substitute into my more regular food diet which I will gladly say at this point will still include some dairy, eggs, and meat. As more ethical and local options for these types of foods are gaining popularity, I'm feeling better and better about the decisions we make each week at the market and grocery store.

Lessons I learned while eating the vegan diet:

• The majority of processed foods contain some sort of animal product - it was almost funny how many things we thought might work out that in the end contained some sort of animal something. Definitely an eye opener about how the larger food system works. Whole foods are our best friends.
  
  
• Chips & salsa, peanut butter on fruit or rice cakes, and pita with hummus have become my best snacking go to's. I will definitely be incorporating these healthy snacks into my regular diet moving forward.
  
  
• As hoped, I tried foods that I'll now use as substitutes in my regular diet over some of the dairy I eat including soy milk and firm tofu. Both products I hadn't ventured into that seriously before but I was pleasantly surprised at how seamlessly they fit into my tastes.
  
  
• I'm definitely up for the idea on some variation of "Meatless Mondays." While not completely ready to give up all meats, I'm looking forward to lessening the amount over time and continuing to eat thoughtfully from ethical sources when possible.
  

• Friends and experts have great recommendations. When taking on a new venture like changing your diet, looking to those who have been there and done that is a huge help. We learned about so many different types of food options and great recipes from friends and recipe book recommendations.
  
  
• Creativity is key. I remember a couple nights starting off with a basic pasta or grain base and surprising myself with how many different ingredients I could incorporate that still fit within the vegan guidelines.
  
  
• While cooking and planning was fun for a while, it got tiring and stressful having to think so much about food at all times. This is where vegan prepared food, some processed options, and vegan specialty restaurants literally saved the day at key points. Shout outs to Ellwood Thompson's hot bar and Fresca on Addison for some amazing vegan pizzas.
  
  

All in all I'm so glad we took on this test. I have a new appreciation for those leading a strict vegetarian or vegan lifestyle more so now then ever before. This wasn't easy and taking on veganism as a true lifestyle change takes a strong person. We both struggled at times and felt over the moon at times. Most importantly, I learned so much over the 12 days and pushed myself to do something challenging through to the end. Thanks all for following during the journey and sharing your tips, advice, and knowledge. Find Tim's final thoughts here.

Vintage Kitchen Helper

I'm so excited about this vintage green kitchen timer I picked up on Etsy from The Vintage Parlor (a great little vintage shop filled with decorative curiosities). I love how it clicks when turning the dial, counting down the minutes, and the anticipation of that startling ring. Being a chronic multitasker, I'm pretty forgetful without a list and can tend to space out in the kitchen when I have a lot going on - so this little gem will not only save some meals, but look great while doing it.

Vegan Brownie Recipe and Diet Updates

So the whole vegan diet has been going fairly well 4 days into the 12 - I'm definitely feeling like I will make it the whole way through since I got past the first 2 days. The first night got rough when I had a sweet attack but no plans for sweets (big mistake knowing how big a sweet tooth I have). I began frantically searching for vegan dessert recipes and came across this rather simple looking vegan brownie recipe that had lots of reviews and looked appealing. After reading the reviews, I decided to swap out the water for soy milk and the white sugar for raw cane sugar since I got a tip from Sherry that white sugar can actually contain animal bone in some cases.

Making the brownies was super simple and a lot of fun, I was really excited about them and proud that I had outsmarted any future sweet attacks - that was until I tasted them. I'm going to have to admit that while these brownies looked amazing and were made with natural ingredients, they tasted absolutely terrible. I even waited a couple hours, gave them a second chance and they were even worse; Tim completely agreed. It was like they had a weird aftertaste or something. I felt awful doing it, but had to throw away the entire batch. At least Tim and I got a good laugh out of it and we joke now that I haven't had one of my sweet attacks since (maybe they were a good solution after all).

I'm not sure if it was my swapping out the ingredients, the heavy oil, or my personal tastes but I'm going to have to NOT recommend this recipe!

All in all throughout the process I am coming around. The first two days were a little rough since I felt like I was definitely missing out on dairy and just didn't like the texture of some of things we've been trying. Other recipes have been amazing though and really broadened up my palette like this collard wrap and this tofu dish. I'm also finding it funny how Tim and I differ in liking certain foods over others during this diet; I'll love something that he hates and vice versa. Finally when the third day came around I actually had dropped a couple pounds which was unexpectedly motivating and food options seem to expand the more I think with an open mind. It's been somewhat draining to have to think this hard about every piece of food I put in my mouth - but a good lesson as well.

I ate out tonight with a good friend at Fresca, a restaurant specializing in vegetarian and vegan fare. Man, how I now appreciate that these types of places exist - making it so easy to go out and not have to think as much about what I can't have on a menu. In case you're wondering, I ordered the hummus appetizer and Kale pizza which consisted of kale, roasted red peppers, pine nuts, and fake vegan cheese - very delicious and a fun low key place to hang out for a quick bite.

Until next time, my friends.

2011 Resolution: Food Evolution and Making Time

Had this post ready to go last night and the doorbell rang just as I was checking over for final edits. Was a great night; find the post in original form below:

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Once again on New Year's Eve I find myself sitting here with Tim enjoying the start to a low key evening. We have invited over some of my very best friends for a mighty feast, all ethically sound - local organic beef, local shrimp, organic potatoes, and organic greens.

Upon reflection of my past 3 food related resolutions, I'm proud to look back at where I began and how each of the small steps I've taken over these years has helped me evolve to the mindset I live each day with.

In keeping with the idea of food evolution, I've decided to join in on a challenge Tim has set: eating a solely vegan diet for the first 12 days of the new year. This means no animal byproduct whatsoever including meat, dairy, or eggs.

While neither of us plan to become vegans for the long term, we are both really interested in the challenges, hurdles, and hopefully advantages of adapting a vegan diet over the next several days. Personally, giving up meat will not be as challenging for me as giving up eggs and specifically dairy will. I know Tim's biggest challenge will be the meat.

Throughout my personal journey during this challenge, I'm hoping to find a few new alternatives for the dairy products I can't get enough of in my daily routine that might just stick with me after the 12 days are over. Tending to have higher cholesterol, transitioning into whole grains, healthy fats (oils), and antioxidant rich fruits and vegetables has been a breeze over the past few years and has even been rewarded with little weight losses here and there. Then there's dairy...a complete weakness in every way.

Wish me luck on the challenge! I'll be documenting any mood, energy, and weight changes in a follow up post once it's all over. Take a peek at the mega vegan shopping trip we made at Ellwood Thompson's earlier today over on Tim's blog - be sure to keep up over there for documented updates and recipes we'll be trying.

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In addition to the vegan challenge, this year I'm finding it more important than ever to make time for my family and friends. This time last year, I made the transition from living in Brooklyn, New York back down to my home town of Richmond, Virginia. It's been an incredible journey getting to know my roots again in a new way while working remotely for the company of my dreams.

One thing I am not as proud of is while my life continues to be amazingly busy, I've sometimes let this become an excuse for not making time to spend with those most important to me. I joke that since I've made the move back to Virginia, I haven't really seen my family and close friends any more than I did while living in New York. Long story short, time to turn that into a joke of the past.

I hope each of you are keeping safe over this New Year's Eve and are looking forward to the possibilities the new year has in store just as much as I am. Would love to get any of your tips, pointers, favorite recipes, and words of advice on the vegan diet.

Brooklyn Ice Cream Factory

The Etsy offices are located in the DUMBO neighborhood of Brooklyn. Yes, I said DUMBO. It stands for "Down Under the Manhattan Bridge Overpass" and literally takes up the space directly underneath the Manhattan bridge. DUMBO is one of Brooklyn's treasures filled with cobblestone streets, posh shops, flea and farmers markets, eateries, fashion forward passer byers, and unmatchable views of the bridges, water and city. In fact, it's pretty much like walking through the scenes of a NY film. Each time I'm in the city for work I seem to stumble across a photo, movie, or other media shoot taking place in the middle of the street.

If you happen to find yourself in DUMBO or make the trek over the bridge from the city, you must make the trip to Brooklyn Ice Cream Factory. As the weather continues to warm up, I look forward to visiting this neighborhood staple with each trip to NY. Not only are all the flavors classics made with natural ingredients, but the factory is located right on the water in an old twenties fireboat house.

P.S. That's a coffee ice cream I enjoyed.

Antique Egg Scale

Among other industrial farm related equipment that keeps cropping up on the trend radar, these vintage egg scales are so captivating to me. A tool in which I'm sure was used routinely at farmer's markets, I guess we just take "egg size" for granted nowadays with the cookie cutter grades we're accustomed to. Needless to say, I'm itching to get my hands on one of these "jiffy-way" versions.

Being that today is a day often symbolized by the egg, I had fun learning something new about the different types there are out there to choose from in our own groceries and markets. See E.A.T.'s latest post all about the egg.

Antique Egg Scales via:
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Red Jiffy Way Scales: daisyspix
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Industrial Egg Scale: TopsyDesign
Egg Grading Scale: ethanollie
Acme Egg Scale: AboveJewels
Green Jiffy Way Scale: TheVintageCabin

Weekend Market Finds

From our last visit to the Winter Market: Fresh carrots, cheese, greens, and apples.

There's always something new, each week we visit.

Simple Hungarian Cherry Soup Recipe

Cherry Soup...what?

Yes, this is reaction I first had years ago when Tim told me he was going to make me a classic Hungarian soup. We share Hungarian roots and enjoy exploring the culinary heritage in our daily lives when possible. The tastes may sound unappealing when thinking of a traditional soup, but I hope you'll take me at my word when I say this is a recipe you'll be happy you took a chance on.

Cherry and other fruit soups are found on nearly every menu in Hungarian eateries and can be served hot or cold as an appetizer or main dish depending on your likes. Personally, I like to eat a serving hot when fresh from the pot, then try a colder version the next day at lunch when the soup has thickened.

So from one family to another, here's our recipe for cherry soup:

Ingredients:

• 3 24oz jars sour cherry compote, juice reserved to make 1 quart. If juice does not fill 1 quart, add cold water to make the quart.
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 cup cold water
• 1/4 cup flour
• 3 egg yolks, beaten lightly
• 1 cup dairy sour cream
  

Process:

• Bring quart of reserved juice to a boil.
• In a separate bowl, mix flour and cold water, mixture should be smooth.
• Once juice boils add cherries, salt, and sugar. Cook 1-2 minutes.
• While stirring, add flour mixture to soup. Bring to a boil and cook 2 minutes.
• Add 1/3 cup of soup liquid to bowl with beaten egg yolks. Add slowly and stir vigorously as not to cook the eggs. You want a smooth blended mixture.
• Pour blended egg mixture back into main soup pot slowly and stirring as you pour.
• Cook over low heat 3-5 minutes stirring constantly.
• Remove soup from heat.
• Again add 1/3 cup of soup liquid to bowl of sour cream to create a smooth blended mixture.
• Pour blended cream mixture back into main soup pot.
• Once combined, soup is ready to be served.

Tips: Pitted sour cherry compote can be difficult to find, but it's important to use these variety of cherries. I've had luck finding them at Fairway in Brooklyn and Wholefoods in other locations. If you want go super traditional, you can order the jars directly from Bende, a Hungarian imports website (we've done this and ordering works great). Also important to keep in mind: learn from my mistakes and wear an apron while making this soup from the time you open the jar lids through the finish unless you fancy the idea of red stained clothing!

Duck Eggs

Picked up some fresh duck eggs at the market this past weekend. They are slightly larger than the chicken variety with sizable thick yolks. They can be used in any egg recipe and seem to enhance the richness of the dish. While I still love a fresh chicken egg, it was rewarding to try something new while supporting the local market.

Humble Ingredients, Savory Breakfast

Humble Ingredients, Savory Breakfast

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Organic eggs from our local farmers market.
Bulk breakfast organic sausage from Polyface Farms courtesy of our local butcher.

Simple Red Velvet Cupcake Recipe

Maybe it's my southern roots combined with an affection for creamy frosting, but a red velvet anything has the ability to make me weak in the knees. This past weekend I whipped up a batch for a full house* and got to use the KitchenAid stand mixer I've been lusting over the past few years for the first time. This recipe is super simple and a quick way to bring a little Valentine's Day treat to the table.

*I only allow myself to make a full batch when other people are around to save myself from the horror of being alone in a house with multiple cupcakes. This is not a joke, I'm sure many of you share my fear.

For these cupcakes, I tweaked a version of an older recipe I had on hand, used wheat flour, and all organic ingredients where possible. If trying this recipe, you can swap out ingredients as you like.

Cake Ingredients:

• 1 1/2 cups sugar
• 1/2 cup organic Amish rolled butter, room temperature
• 2 organic eggs, room temperature
• 2 1/3 cups wheat flour
• 2 tablespoons 100% cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup organic buttermilk
• 1 1/2 tablespoons red food coloring
• 1 teaspoon vanilla
  
• 1 teaspoon distilled white vinegar

Frosting Ingredients:

• 1/2 cup organic Amish rolled butter, room temperature
• 8 oz organic Philly cream cheese, room temperature
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla

Making the Cakes:

• Preheat oven to 350°F. Beat the butter and sugar on medium speed until light and fluffy.
• Add eggs, one at a time, beating until each is fully incorporated.
  
• In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together buttermilk, vinegar, vanilla, and red food coloring.
• Add a portion of the dry ingredients and mix, then a portion of the wet. Continue alternating until combined fully.
  
• Grease cupcake papers and scoop in batter 3/4 of the way full. Bake for 15-20 minutes or until a toothpick comes out clean.
• Place cupcakes on a cooling rack, makes about 2 dozen.
  

Making the Frosting:

• Cream the butter and cream cheese together until fully combined.
  
• Add vanilla and mix.
• Add powdered sugar gradually until reaching desired sweetness/taste.
  
• Pipe onto cooled cupcakes.

Polyface Farms featured on Oprah

Just caught wind of Polyface Farms and Michael Pollan to be featured on Oprah today (1/27/10) in a show centered around learning more about what's in the food offered at the grocery store, where it comes from, and making your own decisions based on that knowledge.

Polyface Farms was featured in the movie Food Inc, one of the films I've recently viewed which helped me come to my New Year's resolution of thoughtful consumption. After some further research, I learned Polyface Farms is located in Staunton, Virginia not far from Richmond. Tim and I are toying with the idea of making a trip this spring to take one of the farm tours. Interestingly, I also learned one of the PR employees of the farm, Wendy, lives in Richmond and makes/sells T-shirts for the business through Etsy (the shirts seem to be temporarily sold out, but am sure they will return)!

In any event, check your local listings for the Oprah show today if you are interested, I'll be taping it for sure.

2010 Resolution: Thoughtful Consumption

Over the past 2 years I've resolved to learn how to cook while branching out into new recipe territories. I'm happy to say these resolutions have led me into a more thoughtful way of thinking about and preparing the foods I eat on a regular basis.

Through learning and loving the process of assembling a recipe from start to finish with basic raw ingredients, I now look at food in a completely new way. To expand on the resolutions that have helped me acquire a new skill, this year I resolve to take it a step further by continuing to learn more about where these ingredients come from and what they contain. I'd like to place an even greater emphasis on supporting local farms and markets, eating organic, and avoiding foods which contain high fructose corn syrup when possible. Definitely not saying this will be an all or nothing change, but I want to take baby steps over time...starting today.

Sound interesting or just what am I talking about, you say? I'd recommend a couple films I've watched recently that led me to this year's resolution:

• Food Inc.
• King Corn
• The Future of Food

If you've got recommendations for my resolution, tips, or even more films, books, or other media that may help in my personal food education, would love to read them in the comments. Happy New Year to each of you; you all contribute so much to my life. Here's wishing you much success and happiness in 2010!

Upcycled "Smoked Tote"

I'm so tickled with this little tote I couldn't stand not to share it with the world, even though it was a gift, not a keeper. This year at Christmas dinner the BF handed me two sacks that the hams had arrived in for dinner from the past two years. He asked if I could make anything from them knowing I've got the creative bug in me and after a minute of thought I said I thought I could manage a tote from the smoked pork smelling sturdy cotton fabric. He fancied the idea and that gave me the perfect project for his upcoming birthday.

It was more difficult than I originally imagined, but I guess that was more from stress that I was winging this tote from scratch and had no extra fabric if any mess ups were made. I'm not really a pattern following kind of gal and my mind seems to work much better on the fly...so I was completely pleased that this tote turned out as well as it did on the first shot.

I used the two ham sacks which are perfectly stained and worn to give it a vintage farm feel and paired it with the last of my vintage blue striped upholstery fabric I hoarded a few years back. I finished the handles rough faced open and stitched everything together with a light pink thread even though it was for my guy.

It's easy to be a little greener when such great materials are at your fingertips. Next time you go to throw out a package or other seemingly useless material try asking yourself if there's anything creative you could reuse it for...you just might surprise yourself.

Hello Cupcake!

I'm spending a lovely evening in baking up a storm while my honey's been cooking a big new year's eve dinner for the two of us. Last year was the first year I had made a New Year's resolution that was not only constructive, but realistically attainable. This year, I'll up the ante from learning 8 new recipes to learning 9 new recipes. I figured there was no better way to get off to a good start then by taking a stab at making cupcakes and frosting from scratch.

I got a cupcake decorating set for Christmas this year (something I've been wanting to play around with) and had the perfect night to sit down and do exactly that. I've never made any baked goods that weren't from a box before, so this was quite a personal feat! I made my favorite kind of cupcake, red velvet, and used this recipe from Paula Deen on the Food Network. Yes, there were 2 whole sticks of "buttah" involved in the making of said cream cheese frosting..."Hey y'all."
The night before January 1st counts as one of my new recipes for the new year, right? Right...only 8 to go!