Thankful for Pie 2018 Edition

You guys. This year was a hard one to recap due to the fact that so many things were just so terrible this year, just in general. From the world seemingly falling apart around our ears every other minute, to the more mundane and personal challenges that Dan and I experienced…it was difficult to sit and take the time and attempt to see the silver lining of everything that was going on. This year has felt like five years packed into one, but if you would have asked me before I started to sort through my pictures, I would have had a difficult time telling you the highlights. I guess that’s part of the point, though. Taking the time to sit and reflect and see the good things that happened.

It would feel a bit hypocritical to not mention that all of these things probably only functioned as temporary distractions from the greater problems and difficulties that were occurring all around us. However, that doesn’t make them any less important. You’ve got to find those things that make getting through life worth all of the problems and strangeness, right? Here we go.

In January, I got to make delicious chocolate pie with Kelli, one of my favorite people.


We made plans to make more pie (which hasn’t happened yet because I am a busy, bad friend), and to make a dog sweater for her cutie, Ellie.



There was also the completion of this masterpiece, now proudly hanging in my dining room.



I mean, people talk about life goals, but I didn’t know that having a giant picture of Ralph Macchio on my wall was one of mine until I had properly achieved it.

I made the pinkest socks ever for my friend Sabrina, right in the middle of a crazy hard freeze, which, as you can imagine, doesn’t happen very often in New Orleans.


And I got to attend a wonderful Hamilton sing-a-long with my friends and fellow nurses Eli and Carolyn, plus Tessa, the coolest kid I know.


Of course I wore my Hamilton hat, plus I met a fellow super-cool shirt-wearer.


February brought with it a very cool woodworking project from Dan. I’ve been begging him for years to make us a coat rack because Trip loves to infiltrate the hallway coat closet and sequester himself in there whenever anyone opens it. True to form, Dan cut down a tree and made a forest in my hallway.


It is one of the coolest things I have ever seen.

This year, we really got into tending our own backyard garden rather than participating in a CSA box, mainly because the washing and storage upkeep on the CSA vegetables would have been pretty impossible with all of my grad school work. In March, the whole yard was sprouting and blooming and glorious. A few highlights from the spring and summer:






We planted wildflowers in nearly every empty space in order to bring the bees on over, and it worked like gangbusters.






It wasn’t long before the sunflowers got taller than Dan.


Then, taller than the fence and the patio roof.


I could look out of my second-story bedroom window every morning and see them blooming. It was fantastic.

We planted a whole crop of carrots, too, which brings me to another goal of the year, which I started in April: annoying a James-Beard-award-winning chef into being my internet friend.


Dan had bought me Alon Shaya‘s cookbook, Shaya, a little while back, and I spent a large portion of my year making various recipes out of it and tweeting them out to him personally.




But, it worked! I can’t tell you how many times I danced around my kitchen, roasting red peppers over the open flame and delighting in the fact that a famous chef was delighting in the fact that I was cooking his recipes. It’s a recursive cycle of joy, really.

In April, I also learned how to suture.


Another skill, along with knitting and CPR, that will serve me well in the apocalypse.


Plus, I made a very pretty beaded shawl and flounced around in the park with it, feeling like a pretty, pretty princess.


In May, Dan and I celebrated our twelfth anniversary, and I sent him on a scavenger hunt around the house, collecting fancy dark chocolate candy bars commemorating various landmarks in our relationship.



We went to NOMA a whole bunch, to see the beautiful exhibits, and to escape the overwhelming heat.




And I made a beautiful baby blanket for my friend Christina and her new baby.



I don’t usually call my own work beautiful, but I can’t remember ever being so proud of a project as I am of Autumn Vindauga. It was the perfect way to kick off the Summer of Baby Blankets, because I was just surrounded by pregnant ladies.

In June, in-between writing essays for my nursing ethics class and knitting furiously, we grew some mystery melons.


Seriously. We did not plant these. They just appeared. And they were yummy.

Then, my friend Bailee surprised me with what might be the most perfect birthday present anyone has ever received.


Yes, friends, that is me, clad in my Captain America dress, being held aloft by a very sexy, bearded Captain himself. Do yourself a favor and go look at Sakibatch’s other amazing fandom art and support her! This thing is just glorious.

The Summer of Baby Blankets continued into July.


I put my fingers to the test with all of these tiny cables, but man, it was worth it.

And I made a tiny rainbow!


In August, the baby blanket mania finally came to an end with the coolest illusion knitting ever.


A video that I posted on Tumblr revealing the illusion stars is the most reblogged thing that I have ever posted. A small accomplishment, but people love their illusion knitting something fierce.

Then, Bailee and I attended the Ninja Sex Party concert at the Joy Theatre. Aptly named, because sheer joy was just the theme of the evening.


I mean, look at that. There’s just sunshine and happiness and glitter and rainbows emanating off that stage.



Because we got VIP tickets (priced appropriately at $69.69), we got treated to Danny and Ninja Brian’s lovely faces as they answered questions and talked about the music they love.


We wore an awful lot of glitter, but we definitely weren’t alone. There was so much cosplay and sequins and joy joy joy everywhere.

I was introduced to Planet Booty, an energetic and exciting band that travels with a disco-mirrored mannequin butt that they bring out on stage.


I did not manage to get a picture of this part because my jaw was hanging open while I danced my ass off.

Then, we rocked out to TWRP‘s electronica-disco-dance-party stylings.


Then, NSP blew our faces off.




I would have never known about these wonderful bands and people if Bailee had not introduced them to me, and for that I am eternally grateful. I have been listening to them this entire time while writing this, and it’s just impossible to not be happy while you listen to their music. Seriously, go to their channel and immerse yourself in awesomeness.

September brought more musical greatness.


My friend Kyle, better known as KP, rapped all about bad bitches right in front of my face. Go check out his Soundcloud. His stuff is just…it seems wrong to say delightful because that’s such a “me” word and not a word for super cool rappers, but it honestly makes me so goddamn happy.

Then, we saw Taylor Swift at the Superdome.


Yes, I only own one shirt with sequins on it. Again, I was not alone in being a sparkly lady here. Never before have I seen so much glitter. On the crowd, on the stage, floating in the air. It was unreal.





And snakes!




There are no words. It was the loudest, brightest, craziest spectacle I have ever seen, and I loved every second.

In October, I made socks for some truly-deserving people.



Plus, Dan and I went and saw Aaron Mahnke of the Lore Podcast, a truly wonderful little bit of creepy storytelling you should add to your weekly routine.


He treated us to a book-signing and a reading from his new book, Dreadful Places, and we chatted for a bit about exhumed graves. Like you do.

In November, we saw Nine Inch Nails.





Again, there are no words. I will never stop loving Trent Reznor, especially when he pulls out a freaking saxophone in the middle of concert and plays us some ambient end-of-the-world sounds for about 30 seconds, and then puts it away and never mentions it again. My hero.

So, here we are at December. One last project got completed before the end of the year, a little good, good dice bag for Bailee to enjoy while she’s in grad school in London.


Plus, we’ve got pickles going in the fridge from the last remnants of the garden, tons of bell peppers and green roma tomatoes.


And, I’ve got a new pair of socks on the needles for my friend and coworker Kristen, all single-stitch twists and bubbles.


I also wrote the proposal and designed my DNP scholarly project this year and wrote a total of 85,710 words and 320 double- and single-spaced APA-formatted pages on everything from fall prevention to nursing ethical dilemmas to atrophic vaginitis. I saw 411 patients. Yes, I kept track of all of these things because I am a giant nerd. Some of our long-term patients at the hospital passed away or had some crazy near-misses. I sat with mothers and grandmothers and children as they cried in frustration and fear and relief.

I am very tired.

Let’s hope that in the new year, we can truly delight in the things that bring us joy, rather than only using them as a balm to distract from the horrors of the world. I’m trying harder to do this every day, and I can only wish that it gets easier for all of us soon.

A Vest for Dan

My boyfriend Dan is extremely picky? discerning when it comes to knitwear.


It can make making things for him somewhat challenging, but after being together for 10 years, you learn how to make things work. He has very strong opinions about vests in particular. They have to have buttons. They have to be all one color. They have to have a stitch pattern, but it can’t be cables or anything too too fancy. They have to look good with blue button-down shirts.


They have to be BB-8 approved.

Okay, maybe I made that last one up.

Point is, there are a lot of rules. And how do we get around this, being the incredibly patient knitter that we are? We make Dan pick out every single aspect of the project. We sit together for two hours on Ravelry, going through every single listed knit vest pattern for men, until it is narrowed down to only one.


The winner? A Vest for Charles by Kathleen Dames, from The Best of Jane Austen Knits. This one ticks every box up there: buttons, all one color, an unobtrusive but lovely brocade-inspired stitch pattern…perfection for the picky man.


The yarn? Well, this is the first time in my life that I have ever done this, but this project is knit in exactly the same yarn and colorway as pictured in the original pattern, Brooklyn Tweed Shelter in the color Truffle Hunt. (Click the link to buy some from Loop! They were super fast and super friendly! Highly recommended.) I gave Dan several suggestions as to other worsted weight yarns and tweedy options, but he had his heart set on the exact one in the picture.


And you know what? He couldn’t have been more right. Truffle Hunt is a gorgeous color, somewhere between gray and brown (as you can probably tell from the fact that it looks like a completely different color in almost every single picture), with tiny flecks of teal green, dark blue, gold, brown, and white interspersed throughout. And because Shelter is what’s called a “woolen-spun” yarn, it’s very soft, light, and airy, while somehow also providing amazing stitch definition and warmth.


I mean, look at all that double-diamond action. I’m definitely going to invest in some more when it’s time to make a sweater for me.


Jane Austen Knits is a really fun book for those who are into regency-influenced fashion, so I felt like I needed to get a picture of Dan enjoying a bit of Persuasion. Fitting, as it’s the character Charles Musgrove for which the pattern is named.


As for the pattern, although it’s absolutely perfect for my slender, just made-for-an-ascot-looking counterpart, it has its ups and downs. The charts are easy-to-follow, but more complex than they appear at first glance. Keep your stitch markers going (even though it’ll seem ridiculous at first) and take plenty of notes as to where you start and stop for each section of pattern when you get to dividing up for the sleeves. You’ll thank me later.


Keep close track of your buttonhole rows, because they don’t line up with the stitch pattern at all, even though in the finished project, they look like they do.


Speaking of buttonholes, this is actually one of the things that I thought was really marvelous about this pattern. While you’re knitting, you knit in buttonholes on either side of the chest closure at the same time, resulting in doubled matching buttonholes all the way up. This is for two reasons: one, so that the vest can be unisex and you can choose for yourself which side to sew the buttons onto; and two, so that when you are ready to sew, you know exactly where that button is to be placed, down to the exact stitch.


It’s not super easy to see, but the post on that button is going to land directly into the yarnover, which matches exactly with the other side. I know that all knitters have had that moment where, no matter how well you measure and mark out your buttons and pin out everything perfectly, the buttons never, ever look exactly evenly spaced. I’m so happy to know that there’s a solution to that problem.


The buttons? Dan picked those out, too. Well, more like he was guided into choosing them by the amazing staff at Promenade Fine Fabrics on St. Charles Ave. here in New Orleans. If you go to their website, the fantastic man who helped us is the owner, Herbert Halpern, the distinguished-looking gentleman on the left in the photo at the bottom right corner. He came right over to us, picked up the vest, steered us away from the wooden buttons, and found the absolute perfect match. Dill 1942 Full Metal, style 6486, if you’re wondering.


They’re just exactly the right mix of modest and military. And just like the yarn, they change color depending on the light. I ended up using 13 buttons instead of the 11 called for in the pattern, because even though I made the 36″ chest circumference size, Dan’s torso is really long in proportion to the rest of him. The result? A super-flattering slim fit that makes him look taller. And even though I made the vest that much longer, I still somehow ended up with an extra skein of yarn left over. Maybe a hat to match? Or an ascot?


Last, but not least, Dan got to pick out our photo shoot location. Grow Dat Youth Farm is one of our favorite places in the city.




They teach kids all about sustainable agriculture and sell their food through farm stands and CSA boxes throughout the year. We finally became CSA share members this year, after debating for some time, and we’ve been having a lot of fun so far preparing the seasonal vegetables that they provide.



I am all about those purple carrots now.

So, if your boyfriend wants to show off his brand-new sweater vest by running around in a field of greens that you’re probably going to eat later, you let him.


Tastes Like a Christmas Tree – Coconut Mint Chip Ice Cream

At my work recently, we had a summer potluck situation to celebrate our Summer Reading Kickoff, and instead of baking something easy like cookies or banana bread, I chose to delve myself deeper into my new ice cream maker obsession.

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I started with some sprigs of mint from our backyard garden, not really having much else in mind than minty summer goodness.

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Those beautiful green leaves got all blended up in the food processor with the delicious coconut milk vegan ice cream base from the Hungry Mouse‘s fabulous recipe, yet again. I might be addicted to this stuff, guys.

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Things got to mixing, and it became clear that just mint alone wasn’t enough to kick off the summer with my coworkers.

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Chocolate and shredded coconut got involved, too.

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Much better.

I meant to get some pictures of the finished product right out of the freezer, but in the bustle of the day, I’m lucky I got to it before it all disappeared.

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Look at all of those little flecks of fresh mint and chocolate! Yum!

I brought magic shell and two types of cones to make a little ice cream bar, but most people just went for plain scoops. I feel silly saying it, but hearing how much people liked it and how surprised they were to taste fresh mint in homemade ice cream was just a fantastic feeling. One of my more eloquent coworkers, A.J., declared that my ice cream tasted just like Christmas trees.

He tried to explain it to me, but there was no explanation necessary, really. I totally get it. It’s fresh and bright and minty, with a little bit of the almost-bitter-but-not-really oiliness that makes me think of rosemary and basil in the best ways possible. The chocolate is dark, the coconut is chewy, and the whole thing coming together in such a lovely way was a wonderful surprise.

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Coconut Mint Chip Ice Cream
adapted from the Hungry Mouse‘s 3-Ingredient Coconut Ice Cream

2 13 oz. cans of coconut milk
1 3/4 cups sugar
2 tsp. vanilla
2 large-ish sprigs of mint (mine were each about 6 inches long)
1/4 cup bittersweet chocolate chips, finely chopped
1/2 cup shredded sweetened coconut

Strip mint sprigs of their leaves and wash well. Put leaves in food processor and chop until leaves are finely shredded and are releasing their oil. Add the coconut milk, sugar, and vanilla, and blend everything together until all ingredients are well-incorporated.

Pour ice cream base into prepared ice cream maker and process according to manufacturer’s recommendations. Add the chopped chocolate chips and coconut during the last 10-15 minutes of processing, after the ice cream has begun to thicken. With the oil in the fresh mint, the one took a little longer than expected to set up, with the base processing for about 40 minutes by itself before I added the mix-ins. Your mileage may vary.

Pour the finished product into a freezer-safe container and cover the surface with plastic wrap to prevent a weird freezer-burny skin from forming. Allow the ice cream to freeze for at least 8 hours, but overnight is best.

Then scoop it up and enjoy!

Thankful for Pie – Mostly Wordless 2012 Edition

The simple things this year are what I’m thankful for. The little breaks from stress and school and other ridiculous things. The things that keep us sane (and keep us from freaking out about that dangling preposition up there the first sentence).


So here we have, presented in no particular order, and without additional commentary, the good stuff.

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2012-05-10 026 2012-04-07 059

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2012-04-09 129


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2012-06-11 171 2012-06-11 152


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Happy Thanksgiving.

Curried Cauliflower & Chickpeas…not so intimidating after all

Vegetables can be intimidating.

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Especially when they are large and have been living happily in your backyard until you ripped them out of the ground. Also, especially when they don’t particularly look like what the grocery store tells you they are supposed to look like.

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However, upon further investigations (looking for two seconds on Google Images), our cauliflower seems fairly standard for home-grown, but it was quite bizarre to me at first. It’s almost like a coral formation. A delicious one.

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Now, what to do with all this cauliflower? The boyfriend is not terribly into the texture of cauliflower, and I can only eat crudité with dip for so long.

Solution? Indian food!

I have always loved curried cauliflower and chickpeas (I found a great recipe here on Epicurious), and this would be my first attempt at making curry from scratch, so we made sure to thoroughly document the process.

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Including my “opening cans” face.

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And my “sauteing onions” face, which actually looks a lot like my “concentrating on knitting” face. Which is kind of a bitchface, unfortunately. I often suffer from chronic bitchface, and people ask me if I’m okay a lot. I’m usually just fine, just bitchface-y. Or concentrating on something. For more information about this terrible affliction, click here and educate yourself.

Do it.

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However, my bitchfaciness tends to go away when I’m narrating everything that I’m doing in my best Mr. Lunt from Veggie Tales voice. (Do you seriously not know the cheeseburger song? Go and watch right now. Seriously. Your life will be better. Done? Good.) There is video that exists of this (and also of me singing “His Cheeseburger” and giving it all I’ve got), but I’m not quite ready for that kind of intimacy. Sorry, Internet.

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A picture that doesn’t involve my face! Here’s our cast of characters for curried cauliflower and chickpeas: cauliflower and chickpeas, of course, diced tomatoes with green chiles, coconut milk, and cilantro. Not pictured: lots o’ curry powder and the onions that were already sizzling away in the pan.

Pictured, but not an ingredient: A nice little drink of Bailey’s on ice for me to enjoy while cooking. Sipping on a drink while you’re cooking is a fabulous thing. Only one, though. Two drinks while I’m cooking, and I’d probably end up with second-degree burns and a kitchen floor full of curry. Especially if the Mr. Lunt voice is already in effect.

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Apparently we skipped a little bit ahead here and forgot to capture some actual cooking. This is when the coconut milk is going in, ready to let the mixture boil away and thicken up, and for that cauliflower to steam and become tender and wonderful.

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Bubbling away.

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Adding the cilantro after the simmering is done…

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…and stirring it in…

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…and finally delivering it to impatient, hungry mouths over some cooked brown rice.

I was super duper happy with the way this came out, and even though the recipe says that there’s only 4 servings there, with the amount of cauliflower that our garden delivered to us, we’re still eating leftovers for lunch days later. The only thing that I’d change would be to perhaps use only one can of tomatoes with the chiles and leave the other one plain. Although I really love Indian spice, that might have just pushed it over the edge a little too much. We want spiced, not crazy spicy.

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I think there’s some in my future for lunch today, in fact. Feel free to be jealous. I know I would be.

Name That Salad

I like making salads that don’t involve lettuce. I enjoy lettuce as much as the next person, but it gets boring at times, plus for some reason it tends to throw up its hands in desperation in my refrigerator and give up the good fight way too early.

It’s better to just stick to the good stuff and not bother with the filler, I say. This delicious salad starts off with prepping some delicious quinoa and black beans. No green crunchy leaves, just protein-y goodness.

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Quinoa layer? Check!

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Black bean layer? Check!

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Sliced up tomatoes and cucumbers from my and my parents’ gardens?

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Let’s pretend that I took pictures of cutting up some bell pepper, too. And that I actually had some red onion to dice up, even though I didn’t (but it’s super duper delish with the onions included, I must say).

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Crunchy, cold vegetable layer? Check!

Now, I wanted to be boring and just call this Black Bean Quinoa Shaker Salad (because it’s all in little layers in the cups and it’s fun to shake it all up with the dressing, and I’m still really boring even parenthetically). Dan liked calling it Jinger’s Protein-Packed Shaker Salad instead. What do we think?

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The Yet-to-Be-Named Protein-Packed Black Bean Quinoa Shaker Salad that Is Quite Tasty Indeed

2 cups dry quinoa, prepared according to package instructions
2 cups dry black beans, prepared according to package instructions (or canned, if you’re not hardcore like me)
1 tomato, chopped
1 cucumber, chopped
1 green or red bell pepper, chopped
1/2 medium red onion, diced

Prepare quinoa and black beans according to package instructions, and chop up your veggies while they’re cooking (which takes forever with those dry black beans).

Layer your quinoa evenly into 8 medium containers (I love those big freezer jars with the neon green lids!), and then follow up with a layer of black beans. I tend to mix up all my veggies and then throw them all in at the end.

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Refrigerate everything long enough to get it good and cold. Add a big dollop of your favorite salad dressing in there (I like ranch or catalina with this combination.) and then shake it up! Eat it all up and be super happy.

Don’t Leave Me Alone with Focaccia

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Out in the garden, my rosemary bush is going a little crazy. A lot of crazy. Delicious crackers aside (although they are definitely on deck), I needed something else to use all this wonderful stuff in.

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And I also needed my whole house to smell like rosemary. What exactly does rosemary smell like? Oily, sticky, piney…like the best parts of a forest came home with you.

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Focaccia seemed like just the ticket, especially to pair with the pasta that we made last night with fresh zucchini from the garden. The only recipe for it I’ve ever made before is the Easy Rosemary Foccacia from Farmgirl Fare, and although time-consuming, it is so, so worth it.

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Chop up a whole bunch of rosemary. Smell your hands with glee before washing them. I didn’t mean that to sound as gross as it does.

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Make a giant mess on your countertop while kneading dough and building up those arm muscles.

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Ensure a good rise by not only wrapping your container of dough in plastic wrap, but also in a warm, damp towel. I have had all kinds of bad luck with yeast in this kitchen, so I’m not taking any chances here.

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Success! But there’s still more to go, so don’t get too excited yet. You could still screw up. Good advice in the kitchen, and elsewhere.

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Pat out some dough ovals (doughvals?)

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…drizzle with olive oil and extra rosemary and pepper (which I put in there instead of cheese, so the whole house could enjoy)

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…and then celebrate!

I think we need to marvel at this from all angles, yes?

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Hell yes.

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I had to try a teensy bit, of course, just to make sure it was finished all the way. I’m barricading myself from the rest of it until dinner-time. I can’t trust myself around this delicious, buttery, chewy stuff.

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Anybody got any good Italian sandwich recipes for this before I just shove it all unceremoniously into my mouth?

365 Project – Week 18

I am sitting here right now in my office, dressed as a children’s book character (no giant head this time, though), experiencing severe hair anxiety. I have never learned how to put my hair in pigtails and have anything resembling a straight part back there. I’m sure no one else ever notices or cares, but this will probably plague me all day.

Onto the week!

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I felt as though I couldn’t truly embark on my new embroidery project without finishing up the old one. The orchids are getting their stems and leaves, which is some super exciting stuff.

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French toast with syrup, whipped cream, and cinnamon is an amazing thing. UH-mazing.

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Zucchini everywhere! We’ve had to do an awful lot of intervening with this one, doing the pollinating ourselves extremely early in the morning. Hopefully, these little guys will come through and find themselves in our pasta.

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This is how Bowie helps me read.

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The birds decided to hang out on the porch while the rain poured down, which struck me as quite amusing. Our recent bird feeder experiments have resulted in more birds and squirrels than we ever imagined. It’s like Snow White out there.

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Bubble tea! Greatest stuff ever. Especially coconut.

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I call this Bowie’s “quicksand” pose. He’s quite comfortable, really, but chooses to look like he’s in distress.

Let’s see how easily I can pass the day in knee socks, a belt, and complete hair anxiety – three things which I usually try to avoid. Just keep reminding yourself that it’s all for the kiddos.

365 Project – Week 17

I know I’m a little bit late this week with the 365 update, but it’s been a crazy weekend of bird-watching, garden-watering, and Tekken-playing. Because we’re awesome, that’s why.

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Pay no attention to the fact that the top name up there bears a striking resemblance to #2, which is a thinly-veiled attempt by my friend Jonathan to psych me out. The true situation remains that I beat him by over 10,000 points on In Bloom in Rock Band, and no amount of fiddling with the high score display will change that.

I also totally killed it on Blitzbrieg Bop on expert bass mode, much to our mutual surprise.

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Sometimes work days are a little slow on the creativity, but Dan came out punching with the smoothie-making right before I left. Yum!

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Bowie found a new place to nap in my office. Now he can track my every move in here from someplace other than my lap or the back of my chair.

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Breakfast for dinner! Scrambled eggs, sausage, and spinach is our go-to thing to make when nothing else sounds worth the effort. Delicious!

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Dan and I gussied up a bird feeder that had been languishing under our patio and put it out in the open where the birds could enjoy. Since then, it’s been crazy bird times out there. I predict that when we get to our 60s, we’ll be out in the woods with binoculars, counting warblers while wearing funny hats.

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A new kitchen experiment, created by Dan. A neighbor gave us a big bag full of hot peppers from his garden, and we filled them with homemade mashed potatoes and bits of ham and then baked them, turning them into tiny little twice-baked potato pepper bombs.

Dan enjoyed them, but I was physically unable to eat more than two before being forced to hold in a mouthful of milk for several minutes to quench the burning. Oh, the burning.

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Our library opened! This significance of this event is probably not immediately obvious, but New Orleans East has been without a proper library since Hurricane Katrina. Nearly seven years with just a little mobile-home-trailer Bookmobile sitting in an empty parking lot, but now it’s a real place with lots of great brand new stuff. I intend to be a loyal patron.


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Baby possum! Opossum? Possum! This little guy likes to cut through our yard every afternoon for some reason, and the first time he was spotted, he trotted into the garage and seemed to make himself at home. He is adorable and probably vicious. I hope he figures out a new route if he chooses to become less skittish and unfriendly. Right now, he’s just big-eared and cute.

Cabbage Overflow

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I made the infinitely intelligent decision to harvest the ginormous cabbage from our garden right before it started to rain. This resulted in a fairly comic tableau of me running into the house, starting to become covered in mud, holding onto the giant stem, raising what must have been like a ten pound cabbage over my head like some sort of crazy umbrella.  (Seriously, look at that thing!  It’s the same height as a decorative beer stein.  It’s the size of a bowling ball!)

That totally seems like something that would happen in a children’s picture book — all of the characters running around with different vaguely-umbrella-shaped objects over their heads during a rainstorm…cabbages, large birds, side tables…I’ll stop now.  I’ve been spending too much time in children’s book land.

Now, what does one do with so much cabbage? After washing it out and discovering what seemed to be an inordinate amount of tiny slugs, of course.

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Make an insane amount of coleslaw! Is coleslaw one word or two? Let’s stick with one, just to be consistent.

Coleslaw That People Who Don’t Even Like Cabbage Will Eat
adapted from 200 Super Salads, Coleslaw

1 head of green cabbage
1/2 head of purple cabbage
4 carrots
1 red onion

1 1/2 cups of mayonnaise
2 tbsp. white vinegar
2 tsp. sugar
pinch of cayenne pepper
squirt of spicy brown mustard
salt and pepper, to taste

Finely shred the cabbages, carrots, and red onion in your food processor. Do it better than I did. Try to make less of a mess, if possible.

Make the dressing by beating all dressing ingredients together in a separate bowl and seasoning to taste. Toss the cabbage mixture with the dressing and let stand for at least 30 minutes before serving so that the flavors can do a little mingling. And before you ask, the name totally rings true. Dan is not a cabbage fan, and he had himself a big helping and is even suggesting more of it for dinner tonight. We may have a cabbage convert.

Now, what to do with the outer leaves? In the past, I’ve made more traditional cabbage rolls to mixed reviews. I wanted to try to make something a little more crunchy and summery to bring for lunches at work.

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Lettuce wraps are a thing, right? In this house, we’re on the cabbage wrap train.

Curried Tuna Cabbage Wraps
adapted from Cooking for Two, Curried Tuna Stuffed Tomatoes

2 cans (5 oz.) tuna fish
2 celery stalks, chopped
6 tbsp. mayonnaise
4 tbsp. dried cranberries
3 tsp. curry powder
1/2 tsp. ground ginger
1/2 tsp. chopped dried rosemary
1/2 tsp. salt
1/2 tsp. black pepper
tiny squirt of spicy brown mustard
4 cabbage leaves (break off the large vein at the base of the leaf to make them easier to roll)

Mix all the the tuna salad ingredients together well, seasoning to taste, if necessary. The original recipe then has you stuff this delicious stuff into some tomatoes, but spooning some into cabbage leaves, rolling them up, and shoving them into your mouth is also fantastic.

There we go, two ways to use up all that cabbage that I am probably the only person inundated with right now. I wish I had this problem with something slightly less good for me. Like I needed to hurry up and find several ways to use up a whole bunch of chocolate-covered strawberries and rare steak before it went bad. Hmm…our anniversary is coming up soon.  Hint, hint.