Lykke Li. After listening to this song, you’ll be addicted too. As we speak I am downloading this album…and getting ready to rock out like the dude in the suspenders. Joyous cartwheels are in order, cuz I’m a little bit in love.
There was once a mysterious girl from Denver
Who loved all things sparkly and filled with splendor
A lover flew her to Switzerland
Where he promised to meet her and take her hand
But alas he was nowhere in sight
And this girl was exhausted after a long and tortuous flight
She waited and prayed
That there was a damn good reason her man had been delayed
But the hotter the sun became
The more she realized that she was being played
Well! This woman was strong, proud and glorious
She grabbed her suitcase and decided to banish her sudden joylessness
No man would get her down
Especially one with famously hideous eyebrows
She triumphantly opened her umbrella
Surveyed the land And went on her way to find that nasty fella
The plan? Remind him what he could have had…
And then smack him with the backside of her lovely hand
All pictures were taken by Evan Lentz. I toned many muscles as his assistant…and after using spit and my thumb to rid dirt from the gorgeous model’s face, I was then dubbed “set mom”.
Perhaps I am a masochist, but I love this intense heat. I love how it is a constant reminder of just how alive we are. It might melt your brain, but it keeps you ever so present in your body…even if it’s super uncomfortable. In a town full of hippie dippies who are astral projecting all over the valley, my theory is that this blazing hot weather has a grounding effect. Therefore, I don’t mind adding some extra steam. Like Heals Like, right?
If you are like me, your life is being flooded with zucchinis and UFO shaped squash things. My neighbor has definitely been feeding me this summer…and it is oh so nice. This recipe for Spinach Zucchini soup is thick, creamy…and a brilliant way to use up some bowling-pin sized zucchinis. If you find that this is too thick for you after you’ve made it…just thin it out with some more broth!
Zucchini Spinach Soup
Ingredients
2 Tablespoons or more if needed, Olive Oil
3 cloves of Garlic, crushed or finely chopped
1 Medium yellow Onion, chopped
1/2 Jalepeno chopped
3 cups Zucchini, chopped
2 Medium Russet Potatoes, peeled and quartered
1/4 cup Fresh Basil
3 Cups Spinach
5-6 cup of Chicken Broth
1/4 Cup Heavy Whipping Cream
1 Tablespoon fresh or dried Thyme
1 Teaspoon Garlic Powder
1 Tablespoon honey
2 Teaspoons Cumin
Dash of cayenne
Salt and Pepper To Taste
Directions
Boil your potatoes until they are done. You should be able to stab them with a fork and they will just slide right off, like buttah.
In a heavy bottom pot heat your oil. Now add your chopped onion and zucchini. When the onion begins to look translucent and your zucchini is beggining to cook through, add your garlic and jalapeno. Stir and cook for a few minutes. Now add your broth and potatoes, thyme, cumin, dash of cayenne and garlic powder. Bring to a boil. Lower the heat to a simmer, pop the lid back on and let it cook for about 5 minutes. Add your spinach and basil. Stir to immerse the leaves. Turn the heat off, pop the lid back on and let sit for about 10 minutes. The leaves should wilt beautifully. When cool enough so that you can handle the soup without burning the dickens out of your self, begin to puree it in batches in a food processor. Puree until smooth. If you have an immersion blender, then you are my hero. Use that miracle worker and watch as your vegetable soup magically whirs into a smooth green broth. When totally blended, put your soup back in the pot and slowly whisk your cream (or half and half if you wish) and honey into the soup. Now salt and pepper. If it is too thick for you, add some more broth! If you feel that it needs some more spice, then raid your spice rack and get creative.
All photos were taken by the adventurous soul, Evan Lentz. Hope he’s having fun in Peru right now!
Supporting oneself as a barista and functioning as a recovering coffeeholic is a sick and twisted joke. Five days a week I breathe in the rich aroma of this caffeinated beverage, causing every nerve in my body to scream for a perfectly crafted cappuccino. Java. Battery Acid. Brew. Mud. Gimme. Gimme. The gods must be laughing.
Why Oh Why would I ever surrender my daily cup of Jo? A handful of reasons that would bore you to death. Let’s just say that on espresso, the CIA could quite possibly use me as a lethal weapon.
So when I found an irresistible recipe for coffee ice cream, I figured what the hell. I’ve been a good girl….I deserve a bit of zip in my life.
If you dream of sweet and creamy Au Laits then this ice cream is for you…..cuz you deserve some zip too.
Coffee Ice Cream recipe adapted from The Perfect Scoop
Ingredients
2 Cups Whole Milk
3/4 Cup Sugar
1 & 1/2 Cups Whole Coffee Beans
Pinch of Salt
1 Cup Heavy Whipping Cream
5 Egg Yolks
1/4 Teaspoon Vanilla Extract
1 Tablespoon Coarsely ground coffee
Directions
Place your beans, coffee grinds, pinch of salt and sugar in a pot. Pour your milk, sugar and half of your cream into the pot. Heat until steaming. Stir and make sure your mixture doesn’t boil! Now turn the heat off, place a lid on the pot and let it be for an hour. Go for a walk, brush your dog or look at some cool photos.
Now heat your bean and milk mixture until steaming again. In a separate bowl, whisk your egg yolks. Slowly temper the coffee milk into your yolks. If you have a little ladle, just add a ladle at a time to your yolks and stir a bit. Keep doing that until yolks are warm, then pour your yolk mixture into your milk mixture. Whisk whisk whisk as you do this. It may take about 10 minutes, but whisk this mixture on medium heat until you can coat a spoon. Make sure you are whisking so that the stuff on the bottom doesn’t burn.
Now put the reserved cream in a big bowl with a mesh strainer on top. Pour your heated mixture into the sieve over the cream. Get as much strained as possible. Throw away or compost the leftover beans. Whisk in your vanilla. Chill your concoction until cold, and place in your ice cream maker….and let it go until it is frozen. Indulge
All photos were taken by the ridiculously talented Mr. Lentz. I toned by right deltoid by holding the flash.
Keystone Light cans are randomly strewn across my lawn, with an occasional RedBull tossed in for flare. Several are gathered around a smashed solar light, discussing the crime and getting their stories straight. Others have been crunched by a massive hand and tossed under the shade of an apple tree. There’s one by the road…the mailbox, the clothesline and a car that’s not mine.
Don’t look at me.
This story begins with a nicely trimmed field and a naive couple. This couple believed that if they let this pasture grow out of control, muscle and will power would help them mow down the unwieldy weeds with a reel push mower. Well… they huffed, puffed..and only made it two inches into the mess before calling it quits. Then this couple took out their weed wacker…for the stalks of grass were wrapping around car axels and sliding under doors. Bindweed was attacking innocent squirrels and lassoing annoying joggers. Milk Thistles and Cacti were uniting to beat up the neighborhood kids. When the weedwacker croaked and the couple found themselves deliriously spitting up knapweed seeds, they knew it was time to visit craigslist.
Ahh Craigslist. How you love bringing the crazies together. After vowing to never let this happen again, we called in the “professionals”..and then ducked our heads. As embarrassed as we were that we let things get to this stage, we laughed when we saw them drinking beer…and we fed them cupcakes….and chocolate zucchini bread. We are grateful, oh yes.
This Chocolate Zucchini Bread is by far the best quickbread I have ever made or tasted. Perfect. Moist. Decadent. I have even been using the batter to make cupcakes. Topped with ganache, they have blown everyone away.
Chocolate Zucchini Bread from One Ordinary Day
Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9×5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done. Eat and moan.
All pictures were taken by the man who tried to give every bit of our food away, Evan Lentz.
Today. Today. I am a quarter of a century old. I am officially at the age where I need to get my act together and stop chewing my gum so damn loud. Maybe the first step to adulthood is buying a hair dryer? Or stick to the whole think before I speak thing? Or dine on classy and decadent treats such as these French Macaroons? My best friend had these adorable and scrumptious lovelies sent to me from Sucre. The moment the UPS man handed me the pretty box, I sat down in my driveway and ripped right into it. I lifted the light papery veil that hid the sweet treats, laughed joyessly….and then popped one in my mouth. The UPS man pretended he didn’t notice. French Macaroons shipped to my doorstep? Lord I love this country.
Annnnnd. Evan got me this book…which I have been caaaaraving for months now. As the biggest fan of All Things Considered, it is only right that this hilarious and brilliant cook book be in my possession. At all times. Forever. I will rock it in my arms like the precious and beautiful creation that it is. I will whisper sweet nothings into its pages…and kiss chocolate kisses onto its perfect little face.
So. I’m happy I was born so that I could love, cook, laugh, create, learn and tell twisted little stories in frightening little voices. Amen.
Master Gardeners are fascinating workers of magic. How anyone can create a flourishing vegetable garden in this desert boggles my mind. The plump zucchinis that my neighbor harvests from her farm are little miracles. How in the world were they able to retain so much water in this cruel climate?! I learned a long time ago that my green thumb has a limit. Instead of wasting my money and time on trying to create an abundant plot of growing vegetables, I have decided to stick with what I’m good at. Basil.
Yes. Basil. This plant’s culinary versatility is truly amazing. Tossed into a fresh salad or simmered in a stir fry, its flavor infuses the meal with a healing energy. Yes. I just said that. I’m a hippie from Boulder.
When I began the process of making this heavenly pesto, Evan said “I want a BIG BIG bowl of it. Are you gonna make a HUGE bowl….because I could eat this stuff every day.” He kept trying to dip things in it when I wasn’t looking. “Evan!” I yelled. “You have to make it last. Pesto is sort of like a delicacy. One can’t take it for granted.” To me, pesto is somewhat of a sacred and powerful creation. It is meant to be savored, allowing the flavors to slowly melt on your tongue and work a bit of magic.
This basil concoction is perfect spread over a piece of grilled chicken or spooned over a bowl of pasta. I have even been adding it to my scrambled eggs in the morning.
Perfect Thick Pesto
Ingredients
2 Packed Cups of Fresh Basil Leaves
1/4 Cup Plus 2 Tablespoons Olive Oil
2-3 Garlic Cloves, Crushed
1/2 Cup Grated Parmesan
1/4 Cup Pine Nuts
Salt and Pepper to Taste
Directions
Add your basil to a food processor. Pulse for a bit. Now add half of your olive oil and your crushed garlic. Pulse again. Add your pine nuts and the rest of your olive oil. Pulse. Add your Parmesan and pulse. Scrape down the sides of your food processor and pulse pesto until smooth and dreamy. Taste and salt. If you like it super garlicky, by all means…add more to your heart’s delight!
All Photos were taken by the Dreamy lover of Pesto, Evan Lentz.
Wind is a magical thing. It motivates change by agitating and knocking things around a bit. It makes straight hair curly. It inspires unexpected kisses. And it keeps hungry birds away so that you can pick cherries without getting your eye balls plucked from their sockets. Magical, really.
While most sane people were seeking refuge from the violent windstorm last week, I was standing on a ladder desperately trying to unburden my neighbor’s cherry tree. This was not an easy job, might I say. It was dangerous….but I like danger.
I am only grateful that my lovely neighbors weren’t home to witness this event, for they would have shook their heads with disbelief. “Is she the dumbest girl we know…or just plain fearless?” they would have asked each other. I prefer the latter explanation.
There is something so very humbling and perfect about harvesting one’s own food. While risking my life in the wind, I had a wonderful conversation with the tree. “Why, your branches look so heavy and tired. Here, let me help you. Now, doesn’t that feel better? If I fall, can I hold onto you for support? Ha! You’re tickling me! What was that? You’d like me to take some of your fruit as a gift? Thank you! I will cherish every bite.”
Eight people devoured this Sour Cherry Pie and everyone begged for more. Sandwiched between a pistachio crumble and buttery crust, the filling is a perfect fusion of tart and sweet.
I despise shortening and adore butter. Simply Recipes has a lovely recipe for All Butter Pie Crust. I cut this recipe in half and used it for the bottom crust layer. It was perfect!
All Pictures Were Taken By The Brilliant Cowboy Evan Lentz
Sour Cherry Pie adapted from The Sweet Melissa Baking Book
Makes a 10 inch pie!
Pistachio Crumble
Ingredients
1/2 Cup All Purpose Flour
2/3 Cup Whole Oats ground into a course flour in a food processor
1/4 Cup Sugar
1/4 Cup Brown Sugar
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/2 Teaspoon Salt
3/4 Cup Unsalted Shelled Pistachios, coarsely ground
6 Tablespoons Melted Unsalted Butter
Directions
Mix all dry ingredients together. Drizzle melted butter into the mixture and combine.
Sour Cherry Filling
Ingredients
2&1/4 Pounds Pitted Fresh Sour Cherries, or 2 Pounds Partially Thawed Frozen Sour Cherries
3/4 Cup Sugar
3 Tablespoons Cornstarch
1 Teaspoon Almond Extract
A dash of Salt
Directions
Combine the sugar, cornstarch and salt. Pour this mixture over the cherries and combine. Add your almond extract and toss your ingredients around a again.
Assemble!
Once you have your pie dough ready and waiting in your pie dish, pour your cherry mixture over it. Evenly distribute…then pour your crumble on top. Evenly distribute your crumble and pat it down a bit. Place pie on a baking sheet to prevent spillage. Bake at 350 degrees for about 1 hour and 20 minutes…or until bubbling. I froze my cherries…so I baked mine for an hour and 30 minutes to allow everything to fully cook. Eat and smile! I love this pie cold after it has been sitting in the fridge for a few days. Call me wierd, I don’t mind.
Evan has been hard at work building up his photography portfolio. When he isn’t busy capturing portraits of talented professionals or memorable moments at weddings, he photographs anything that catches his eye. That includes me, I guess.
Surrounded by acres of open space, Evan’s artwork has been influenced lately by our lovely landscape. Brainstorming this “Prairie Girl” series, he then set to work trying to convince me to be his model for this shoot. I gave in when he promised margaritas from The Med.
You see, folks…my style is a bit of a mess. I don’t own a hair dryer. I don’t know how to apply makeup. And cameras make me nervous. But I guess that just about sums up an old-school prairie girl, right?
The theme for this shoot was sunlight sunbeam sunlight!
The shoot was not without interruption, though. It was right in the middle of my father’s health emergency, and I was making calls every five minutes.
And there was lots of melodrama…because no one in their right mind can handle being serious for more than 5 minutes!
And there was some flaunting of my vintage apron that I managed to hide from the ravenous mice.
And there was some leaping for joy when I found out that my dad was stable and well.
And there was even more madness…glorious beautiful madness! Thank You Evan For Making This a Lovely Experience!
