Tag Archives: fruit

What I Ate In One Week, Part II

Fried Egg

Welcome to Part II of my photo journal of the food I ate last week.  This is the more indulgent portion of the week, what with an extra day off and a great trip to the San Francisco Ferry Building Marketplace.  It kind of balances out the first part of the week.

Friday morning: Fried Egg Friday!  I used to eat whole eggs 3 or 4 days a week but in the interest of my health, I now have one fried egg per week.  This week: 1 fried egg on a toasted, whole-grain sandwich thin, sauteed chard, with a dish of sliced apples and bananas.

Drippy Egg Yolk

Sampling tasting olive oil at McEvoy Ranch Olive Oil, at the Ferry Building Marketplace.

Bread 'n Oil

Lunch: Spring Rolls and peanut sauce from Out the Door.  Yummy.

Spring Roll

Now, more samples while walking around the Marketplace.

Delicious almond brittle with dark chocolate from Alfieri Fruits & Nuts. We bought some to take home.  The gentleman who was handing out samples gave me a bemused look when I stopped to take a picture before I would take a taste.

Almond Brittle

A handful of kumquats from Farm Fresh to You helped me feel like I was eating something healthy.  Have you tried kumquats before? The skin of a kumquat is the sweetest part and the flesh can be quite tart. I like them but these ones were a little more tart that I prefer.  But good.

Kumquats

At Cowgirl Creamery they gave out samples of Effie’s Oatcakes, a little cookie that reminded me of a cross between graham crackers and shortbread. I just looked at the site for the oatcakes and saw a picture of s’mores made with them.  Oh, my.  That sounds like a perfect combination.

They were giving out milk too, for that cozy milk ‘n cookies vibe.

Milk & Oatcakes

As if all this snacking wasn’t enough, we had some soft serve vanilla ice cream from Gott’s Roadside.  Luckily for me, Rem was willing to share a few bites so I didn’t have a whole serving of my own.

Soft Serve

Curiosity convinced us to try “Mo’s Dark a Bar“, a bacon-dark chocolate bar that we picked up at Farm Fresh to You earlier.  It was a very small bar (1/2 oz.), but for me, a big disappointment.  Neither of us could taste bacon.  Now I know and I don’t need to try it again. Whew.

Bacon Bar

We left the Marketplace and took the ferry back to Marin.

Amazingly, I got home hungry.  So, I had 1/2 a banana and a delicious roll picked up at the Marketplace, which held me over until dinner.

The roll, from The Acme Bread Company was called Edible Schoolyard, made from 100 percent stone-milled organic whole-wheat flour, rye pumpernickel flour, honey,  and salt.  I will look for the Edible Schoolyard loaf another time – it is a winner.

Bread & Banana

Dinner: Leftover rice noodles, tofu and chard with red cabbage, apple, fennel and carrot slaw.

Tofu & Slaw

Saturday breakfast: Cereal, banana and 2% milk.

Cereal

Snack: A little handful of nuts.

Handful o' nuts

Lunch (with mom): Big green salad with cucumber, tomato, carrot & avocado topped with turkey-ham salad and hard boiled egg.  On the side: whole grain Ritz crackers and a little fruit salad of grapes, tangerine & blueberries.

Saturday Salad

And Mom’s homemade oatmeal cookies.

Oatmeal Cookies

Later that afternoon: jellybeans.

Jellybeans

Dinner: Delicious grilled hanger steak picked up on Friday at  Golden Gate Meat Company, sauteed kale, steamed green beans with lemon, cherry tomatoes and Acme Bread Company herb slab.  All the more delicious because Rem cooked (thanks).

Steak & Greens

Snacking while blogging: Chocolate covered sunflower seeds.

Seeds. Chocolate.

Dessert: Greek yogurt with blueberry jam.

Yogurt 'n' jam

Last day!

Sunday breakfast: Egg white-veggie-tofu scramble with baked tofu, chard, cherry tomatoes and cilantro with toasted herb slab & honey plus prunes.

Tofu veggie scramble

Snack (just home from the Farmer’s Market): Kumquats – better than the ones at the Ferry Building Marketplace.

More kumquats

Trader Joe’s taste: Tater tot and sausage.

Tater Tot & Sausage

Lunch: Juice! Kale, chard, cucumber, celery, fennel, apple, orange, grapes, lime & mint.

Juicie

Green Juice

Snackies: Ritz 100 calorie snack mix and fresh peas.

Snack Pack

Peas

Dinner: Halibut with lemon and whipped butter, toasted herb slab, Greek salad and an artichoke with lemon/olive oil mayo dipping sauce.

Fine Fish Dinner

Dessert: a piece of that heavenly Almond Brittle with dark chocolate.  I ate it before taking a picture so here is the picture from Friday.

Almond Brittle

That is it, every bite.

On Sunday morning I did a big shopping at the Farmer’s Market.  I hadn’t been in weeks and it was wonderful to walk the aisles, picking up fresh, delicious produce for the week ahead.  I’m all stocked up for the week ahead.

Market Basket

Thank you for coming on by.

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Happy St. Patrick’s Day!

Shamrock

Shamrocks, Sea Ranch, March 2011

Daffodils, Filoli

Daffodil, Filoli, Spring 2012

Irish Soda Bread

Irish Soda Bread (recipe here)

Fennel Fruit Juice

Fennel Fruit Juice (recipe here)

Emerald City Salad

Emerald City Salad (recipe here)

I’ve been humming this Irish Blessing in my head today and send it out to all of you and your loved ones:

May the road rise up to meet you.

May the wind be always at your back.

May the sun shine warm upon your face.

And may the rain fall soft upon your fields.

Thank you for the visit.

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Day 24: Buttermilk Lace Pancakes

This post has a recipe for delicious buttermilk pancakes from Noreen at Picture the Recipe.  You can make these in the traditional round pancake shape or follow the technique also shown on Picture the Recipe (and plenty of other sites) and make them into lace pancakes.  The technique would work with other pancake batter (including Bisquick) but this recipe makes such good pancakes, I recommend using it.

I made these in our new pan from Ikea but it would be easier making them on a griddle.  The edge of the pan made flipping them a little bit tricky.

Once you make up the pancake batter…

Pour it into a squeeze bottle.

Spoon the batter into a glass measuring cup and then pour it into the bottle.  It is thick batter so I ended up with some on the outside of the bottle but it was easy to scrape back into the bowl.  I cut off a little bit of the tip of my squeeze bottle so the hole would be larger for the batter to come out.  Other sites suggest putting the batter into a large Ziploc bag and, after squeezing out excess air and zipping the bag closed, snipping a small hole from one corner.  I haven’t done that and imagine it would be a little more difficult to control than a squeeze bottle, but I think it would work.

Set the temperature for your burner or griddle on medium-high heat.

Update: I read on Not Martha, on her great post about making Flower Pancakes, to turn the heat down a notch to allow time to draw the batter into a fancy shape.  Great tip!

Once your pan is hot, spray it with nonstick spray and squeeze your design out onto the pan or griddle.  Do the outline first and any dots or frills around the edge, than add loops, flowers, squiggles, lines or zigzags to fill in the rest of the space, making sure you have all the parts of a particular pancake connected with lines of batter for structural integrity.

Carefully flip your lace pancake and brown the other side. Serve with fresh fruit, syrup, powdered sugar or whatever toppings you like.

We had them for Sunday Lunch but they would be wonderful for a romantic Valentine’s Day breakfast or a pretty Mother’s Day treat.

Buttermilk Lace Pancakes

Adapted from Picture the Recipe

Combine dry ingredients:

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

5 Tbsp. sugar

In a separate bowl combine wet ingredients:

2 eggs

2 cups buttermilk

5 Tbsp. melted butter

Pour the dry ingredients in with the wet ingredients and combine but don’t over mix.  There should be some lumps in the batter.   Cook on griddle over medium high heat.  Spray griddle with nonstick spray before pouring batter.  A 1/4 cup measuring cup is a good scoop if you are cooking traditional, round pancakes.  Cook until top has bubbled and bubbles have popped, flip the cakes and cook the other side until golden brown.  Serve and enjoy.

Fresh fruit from the Farmer’s Market made a delicious topping, dusted with powdered sugar.

I had a break for project #24 last year: Gnome made some cute file folders out of old calendar pages.

Thanks for the visit.

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Day 27: Photo Cards

Day 27: Pick out pretty photographs from your files, scale the photo to work with your cards, print them onto nice, heavy, smooth paper, trim them and glue to ready-made folded cards of different colors.  Easy, huh?

I needed an easy project for today and had this one in mind.  I like to take photos when I’m out on a weekend hiking or visiting a beautiful garden or farm.  I share the photos with friends and that’s about it.  Using them for cards is a way to enjoy them again and give them new purpose.

The photo of plums on the upper right was taken on a visit to Green String Farm in Petaluma, CA. with Rem.  I took the pictures of the tangerines and dates and the colander of raspberries when I assisted Tom Hudgens with a series of seasonal cooking classes.  The icelandic poppy pictured below is from Filoli, a beautiful estate and garden in Woodside, CA that I like to stroll around with a friend.  These pictures are all connected with good memories and it is a pleasure seeing them and using them.

You could fold colored card stock (cut an 8 1/2 inch by 11 inch sheet in half for two cards) and use that, but I had cards left from this great assorted box of 50 textured cards in various colors with envelopes that I got at Michaels a few years ago and they were ready to go. The brand is is DCWV or Die Cuts With a View.

I wanted to try something – I signed my first initial with my last name and the year on the front of the cards.  About halfway through I decided I didn’t like how it looked on the front of the card so for the remaining cards, I left it off. Which way do you prefer? The inside of all the cards is blank.

The finishing touch is a signature or initials on the back of the card. I have a wonderful rubber stamp I received as a gift (thanks, Carson!) that came from the Etsy shop called Love to Create Stamps.  I stamped it in grey ink on white paper then added some color, cut them out and adhered them to the back of the cards.

I’m really delighted to have so many new subscribers here -WELCOME!

Thanks for taking a look.

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Show and Tell Cards

I’m really proud of two fabulous, handcrafted cards I’ve recently made, so this is a show-and-tell post.

One card celebrates the birth of a little baby boy and the other also celebrates a birth, but this one was 94 years ago!  It is a birthday card for a lovely woman I visit every week.  I sing in a choir of women called Threshold Choir.  We sing at bedsides of people who are struggling: some with living, some with dying.  We visit clients in care facilities, hospital rooms and in their homes, and usually go in small groups of  two or three singers.

I’ve been singing for Pat for about a year now and have become quite fond of her.  Though she has lost most of her eyesight, she doesn’t miss much and has a wonderful sense of humor.  She asked my singing partner and me if we would sing at her birthday celebration and we agreed  that we would be honored.  In fact, seven choir members joined us at her party and it was a wonderful event.  A trio, including the guest of honor, performed several songs accompanied by ukulele and tambourine.  The room was packed with residents and staff of the facility, relatives including a great-grandson, choir members, and friends.

Because Pat is essentially blind, I wanted to create a card that she could enjoy using some of her other senses.  The theme was Cornucopia of Blessings to honor a song that was written for (and sung at) the occasion.  I wove strips of paper to form a cornucopia that would be tactile and then stamped scratch and sniff fruit for the basket.  I promise to show you how to do scratch-and-sniff stamping because it’s so fun!  That will be my next post.

Both of these projects were over-sized cards.   The Cornucopia Card filled the page with it’s large woven basket spilling fragrant, ripe fruit, musical notes and little hearts.

The second card is for a good friend and his wife who had a baby on Mother’s Day. The design I used was of a clothesline hung with baby clothes.  I started with two 8 1/2″ x 11″ sheets of turquoise card stock, scored and folded in half and than adhered together to create a trifold card.  I sponged white swirls with craft ink and then used a cloud template to sponge and air spray cloud shapes in two shades of blue ink.  Green printed paper served as the ground and strips of brown card stock made great poles.  The line was made from bakers string.

The clothes were drawn free-hand on colored card stock and patterned paper.  I used a pencil first (and yes, an eraser) to draw the shapes and went back over the pencil lines with a fine-tip black pen,  and used colored markers and a silver pen to bring out or add details such as snaps and zippers. Some embellishments were cut or punched from contrasting paper (such as the light green pockets and cuffs on the green overalls) and the little critters were cut out from a piece of printed paper called “Born to be Wild”  that I picked up a Michaels. After cutting out each little onesie, bootie, and bib, I used pop-up foam dots to adhere them to the card with a little double-sided adhesive to stick the top edge of the clothing to the clothesline.

Finally, a folded and glued strip of light brown cardstock cut into small bits served as clothespins. Because the dad often wears Hawaiian shirts I included one on my line and since he works in a lab, a lab coast seemed like a good idea.  The finishing detail is the name over the pocket on the lab jacket.  This was added after I took the initial photos.  One pair of little shorts didn’t find room on the line, so I pasted them to the back where I sign my cards.

Cards like these take time and effort but they are a labor of love.  It is very satisfying to envision a design and then work towards the finished piece and have it succeed as well as or even better than the original idea.

Thanks for stopping by and come back soon to see my post on scratch and sniff stamping!

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This Is Really Juicy!

So that got your attention.  Did you think I had some big news?  Or hot gossip??  I just wanted to tell you about our latest caper.

It all started when Rem and I went to the Rafael and watched a documentary called “Fat, Sick and Nearly Dead”.  You can learn more about the film on their site but suffice it to say we were intrigued and inspired enough that we bought a juicer.  A  Breville JE98XL Juice Fountain Plus to be specific.  And we’ve started The Great Juice Adventure!

Some people go on a juice “fast” but fasting means to abstain from food.  Others go on a “cleanse” which sounds so clinical and unpleasant to me.  What we’re doing is juicing loads of fresh fruits and vegetables and consuming the juice.  For ten days.

Rem started a day before me so he’s on Day 4 and I’m on Day 3.  We juiced 2 x per day as part of our transition prior to going all-juice partly to try different blends of fruits and veggies and partly to ease into it.  I’m feeling  low energy today (better after my morning juice) but from what we’ve learned, that is to be expected.  We’re curious to see what else will happen.

Since I’ve been eating more wisely and making better food and activity choices I’ve been eating a lot of fruits and vegetables and I savor the taste of veggies.  Rem has been struggling more with the taste but  I’m having fun creating interesting combinations and with trial and error, we’re finding  what works for us.

Because I want to keep this interesting I decided to try many different things.  Some ingredients I was fairly skeptical of (kale, sweet potato, fennel) but found perfectly tasty.   Others (cabbage) have been dropped from the ingredient list (shudder).  Granny Smith apples, pears, carrots and celery have all been stalwarts and one of them is in just about every juice I make.  I’ve learned to add things like lemon in increments and taste before added too much and that a piece of ginger, some lime, or a handful of cilantro or mint leaves can be the difference between a so-so juice and a really delicious one.

Following are some…well, not recipes because I didn’t measure everything precisely, but some blends that I’ve enjoyed.  Yields vary according to the size of the fruits and veggies used as well as the type of juicer used.

We start our day with a fruity one but include some veggies too.

Breakfast Blend Juice

6 carrots, scrubbed and ends trimmed

2 Granny Smith apples, quartered and cored

1 orange, peeled

1 tangerine, peeled

1/2 beet, scrubbed and trimmed

about 4 large strawberries, stemmed

a handful of red grapes

1/2 cup of pineapple chunks

Juice together. Stir to combine.  Enjoy!

Drink Your Greens (this is pictured above and is also the earlier picture showing the separate red and green colors)

This is bursting with nutritious and flavorful ingredients.  One sip and you can taste the vitality.  It reminds me of a tree with buds bursting into green leaves.

6 kale leaves, washed, ends trimmed

4 large chard leaves, washed, ends trimmed

A handful of beet greens, washed

1 zucchini, trim ends

2 Granny Smith apples, quartered and cored

2 stalks celery, ends trimmed

1/2 lime, peeled

about 1 inch piece of green onion

1/2 small bunch of cilantro

Juice together. Stir to combine.  Taste and add more lime or cilantro if needed.  Enjoy!

Sweet Potato Sunshine

I really wasn’t sure about sweet potato juice. But Rem and I both like this sweet juice spiked with citrus and ginger.

1 medium garnet sweet potato, scrubbed and ends trimmed

4 carrots, scrubbed and ends trimmed

4 stalks celery, ends trimmed

1 Granny Smith apple, quartered and cored

1 orange, peeled

1 tangerine, peeled

1 red bell pepper, quartered and seeded

about 1 inch piece of fresh ginger

Juice together. Stir to combine.  Enjoy!

Gazpacho Juice

I love gazpacho and this has that flavor plus the nutritional punch of added greens.

1 cucumber, peeled

3 tomatoes, cored and cut to fit juicer feed chute

1 red bell pepper, quartered and seeded

1 Granny Smith Apple

4 kale leaves, washed and ends trimmed

2 chard leaves, washed and ends trimmed

1 inch piece of green onion

1/2 lime, peeled

1/2 bunch of cilantro (or basil)

small piece of chile pepper

Juice together. Stir to combine.  Taste and add more lime or cilantro if needed. Enjoy!

Fennel and Fruit Juice

This is a beautiful jade green juice that is sweet and refreshing with the distinct licorice flavor of  fennel.

1 bulb of fennel, ends trimmed and cut into pieces to fit juicer feed chute

about 1 cup packed spinach leaves

3 leaves kale, washed and ends trimmed

1 pear, quartered and cored

1 Granny Smith apple, quartered and cored

1/2 lime, peeled

Juice together. Stir to combine.  Enjoy!

Cantaloupe and Carrot Juice

I fixed this for Rem this morning and he said it was enjoyable: “semi-sweet and fruity”.

4 carrots, scrubbed and ends trimmed

about 2 cups of red grapes

about 1 cup of cantaloupe chunks

Juice together. Stir to combine.  Enjoy!

If you are interested in more information you can check out this site: Join the Reboot.  It was started by Joe Cross, the subject of the documentary as well as the Executive Producer and Co-Director.  It has nutritional information, reboot guidelines, recipes and community forums.

As always, thanks for stopping by.

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