Remember when I used to blog regularly? Ha!
Well, just because I haven’t been documenting my creative adventures on here doesn’t mean that they haven’t been occurring. They’ve just been…rather spaced out amongst general stress, work, and getting ready for nursing school which will be happening super soon.
I am excited.
Here is some evidence that I haven’t just been sitting at my computer watching cat videos (even though it feels that way sometimes):
My favorite project as of late. The Red, White, and Blue cake. This came about when my dad requested a “red, white, and blue” cake for the Fourth of July without any other specifications. I think it looks like the Captain America shield here. Which is awesome.
Imagine slicing open a plain chocolate-frosted cake to see that swirly goodness. I was such a dork, sitting there and trying to keep my face neutral while I waited for my family to tell me how cool that cake was. As usual, my expectations of how fantastic others will think I am fell a bit short.
But it tasted really good.
After all that, my parents sent me home with a giant bag of tomatoes from their garden that I had no idea how to use. I noticed that I had a bunch of cracked wheat that I had originally bought for some tabouleh that didn’t materialize and some mozzarella waiting for a pizza that I wasn’t going to make anything soon. Ideas began churning.
Balsamic vinaigrette got shaken up. (I totally had to Google vinaigrette. I’m owning it. That is a hard word to spell.)
Tomatoes, mozzarella, and baby carrots (I don’t know why, either. They were in the fridge, staring at me.) all diced up.
Cracked wheat, basil, and dressing added and tossed up.
It’s definitely a strange amalgam of things, but it was quite refreshing and delicious. I think I’m going to dub it — Caprese Tabouleh. It’s confused about its origins. It doesn’t know why it has carrots in it. But it’s just the thing to use up some tomatoes and cheese that you’d otherwise just shove into your mouth indiscrimately.
Caprese Tabouleh…with carrots for some reason
4 medium ripe tomatoes, diced
slightly over a cup of dried cracked wheat
1/2 cup diced baby carrots
4 oz. mozzarella cheese, diced
1 1/2 tsp. dried basil
adapted from 200 Super Salads, Vinaigrette
1 tsp. sugar
pinch of powdered mustard
2 tbsp. balsamic vinegar
4 tbsp. olive oil
salt & pepper to taste
Prepare cracked wheat according to package instructions. (I just pour boiling water to cover it and let it sit for 15-20 minutes to absorb all the liquid. Then strain it if necessary and let it cool before adding it to the other ingredients, unless you’re alright with soft cheese in your salad. Sometimes you’re impatient, like me.)
Combine dressing ingredients together in a mason jar and shake it all up. Leave it in the fridge while you prepare everything else to get it good and cold.
Combine tomatoes, mozzarella, carrots, and cracked wheat (once it’s cool) in a large bowl. Add basil and dressing and toss it up!
If it’s not cold enough, chill it in the refrigerator for a little bit so that everything can meld together and get cold and crisp and wonderful. Makes about 4 servings.
Hopefully, even with the oncoming onslaught of work and school, I won’t drop out of sight again. I’ve got a great new knitting project on the horizon. (Hint: it involves argyle and socks. That’s more like just telling you what it is than just a hint, I know.) I’m excited. I can’t help it.