Life after PSLs

I’m about to tell you something very controversial. I may lose a few friends and followers…but I have to say it: I don’t like Pumpkin Spice Lattes. *pause for gasps and indignant murmuring*

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I just don’t get it. To me, the flavor lies more in it’s scent – you smell it more than you taste it. And the taste is like warm milk with spices. Also, warm milk grosses me out. And now it’s that time of year again where the Pumpkin spice craze is sweeping the food world (Pumpkin Spice Oreos? Really?).

What makes is worse is that because I’m a caffeine junkie, friends and family just assume that I love PSLs (Pumpkin Spice Lattes). A few years ago I was in New York in October so the ads were everywhere and every time my brother or husband bought a PSL, they’d ask me “want a sip?” until I had a minor meltdown in a random Starbucks along the lines of “NO, I do not EVER want a SIP of a PSL so STAAAHHHP ASKING!!” Now it’s a running joke and the Pumpkin Spice K-cups in my house are purposely left on the rack just for me. They’re so thoughtful. I do occasionally have my pumpkin revenge though – usually when it’s Rabin’s turn to get groceries, I write ‘pepitas’ instead of pumpkin seeds on the list and it gets him really confused in the supermarket *evil laughter*

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The funny thing is, I don’t hate pumpkin or pumpkin type food though. I make a pretty great Pumpkin Mac & Cheese (excessive humility really is a flaw of mine) and I have more than one pumpkin bread / muffin recipe saved and ready to try. But there’s just something about that drink!

Anyways, to show that Pumpkin and I don’t have a beef (can I say that about a vegetable?), I’m sharing my warm weather twist on Pumpkin – A Pumpkin Seed Oil Vinaigrette. I saw this at Trader Joe’s a while back. I passed it on the shelf, picked it up, put it down and did a lap around the store. But I passed it again (man, taking a lap really screws you over) and decided that I didn’t want to regret not buying it when I had the chance.

I know what you’re going to say though. Vinaigrette again? Ah well, what can I say… I’m kind of in that phase right now. Also, I’m starting to think that trying out a vinaigrette is the first step to really becoming familiar with an oil. You have the opportunity to taste a milder version of the flavor and not be overwhelmed by the oiliness of it all. Even better, you get to pour it on neutral-ish tasting foods and see what works and what doesn’t. You’ll know that I recently tried out Avocado Oil and also Walnut oil, so I may be on the brink of a oil obsession – Oilsession? Does that work?

Toasted Pumpkin Seed Oil Vinaigrette

  • Time: 3 minutes
  • Difficulty: super easy
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Ingredients:
1/4 cup + 1 tbsp. Pumpkin Seed Oil
1 1/2 tbsp. Apple Cider Vinegar
1/4 tsp. dried thyme
1/4 tsp. black pepper
1/8 tsp. Salt
1/4 tsp. Red Pepper Flakes

Instructions:
Whisk all ingredients together. Pour on prepared salad or vegetable of your choice.

photo 3 (11)

I have to say though that I’m pretty surprised at the colour of the oil. It’s a deep greenish so it surprises you a bit when you first pour it out, but I got over it pretty quickly. Thanks Trader Joe’s and suck it, PSLs. I’m quite happy with all the other variations of you! (Except pumpkin pie. That’s another story.)

Anyway have a great Friday and a great weekend!

Three Things Thursday: Visitors, Parties & Resolutions

It’s been a while since I linked up to 3 Things Thursday hosted by Salma at The Write Balance, Raj at Pink Chai Living and Nisha at Love Laugh Mirch,  so I’m visiting them today, and sharing 3 of my favourite things with you guys this week.

Visitors
I know you thought I was going to say people, right? Well, our side gate was left open the other day. As I was putting together my lunch, I heard a soft clanging and happened to glance out my window
and caught sight of some unusual visitors…

photo 2 (10)
Funny enough, this isn’t the first time animals have wandered into our yard. When we were first building our house and our gates weren’t put in as yet, we were paid a visit by four horses. I started to hop around, freaking out that this might be the four horsemen of the apocalypse (too much Sleepy Hollow for me), but eventually abandoned that idea and started thinking about how cool it would be to have a pet horse, and then settled on the possibility that I have crazy animal whisperer skills.

Another bit of evidence? There’s a stray dog in the area that seems to have adopted us. Rabin has named her Andy Griffith without my consent. She is semi-psychic because she always seems to know which gate we’re coming out of, and is so ridiculously well behaved. The other day my sister was at the gate and when we looked out, Andy was in the driveway sitting right behind her waiting to be let in too! Another day I opened the gate and Andy appeared from nowhere, walking in as if she owned the place! She actually looked offended when I instinctively closed the gate.

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Christmas & other end of year events
I really do like the end of the year. Let’s ignore our resolution failures and the panic that comes with it for a second. September – December always has some of the best parts of the year all rolled into one. Apart from the premiere of returning and new TV shows, Rabin, my sister and I all celebrate birthdays during this period (I’m hitting the big 30 this year), there’s Diwali and the utter magic and joy that is Christmas, and New Year celebrations. Guyana has even recently picked up on celebrating Halloween and Thanksgiving so there’s always a party or event or something to look forward to.

Everything feels different now that I’m in a new place, and I actually have different plans for all of these different events this year. It’ll be lots of work, but I’m indulging my inner hostess (and dragging Rabin along for the ride) and finally making use of all my beautiful entertainment related wedding gifts. Friends and family, you’ve been warned!

Palate Evolution
The most perfect meal in the world is Cheese & Crackers. I have been obsessed with it since I was a child and although I occasionally switch out the crackers for toast, there’s something infinitely perfect about biting into a crisp, crumbly cracker adorned with a slice of salty cheddar cheese. Man. That stuff is addictive. My siblings and Rabin know that I have a special song for Cheese and crackers and no, we’re not a musical family nor do I have the voice of an angel. I just make up songs a lot.

Where was I going with this? Oh right. So yes. As I got older, I started to get heartburn after I ate C&C, especially at night. I branched out a little more and started to try other types of cheese. Apart from sharp Cheddar & Edam, my favourites so far are Muenster, Brie & Pepperjack although I respect what Mozzarella, Ricotta, Parmesan, American & Swiss bring to the table. I could never see myself liking Goat Cheese or Feta, but I thought that maybe I haven’t given them a fair enough chance.

Cue the Food Resolution & cheese immersion. I didn’t actually immerse myself in cheese, that’s disgusting. But I decided that I’d put aside my reservations and try Goat cheese in a number of different forms. I wouldn’t try it once or twice, but would try it in a number of different recipes to give it a fair chance. If you’ve been following this blog, you’ll see that I made GC Ravioli in a Walnut Wine Sauce, GC Quesadillas and GC Crostini with thyme & caramelized onions recently. I’ve also used it in a few other recipes I found online and it turned out pretty well. I actually don’t hate the regular GC, but I could do without the flavoured ones. I tried the Honeyed GC and one with Peppercorns, and they ranged from ‘meh’ to ‘spit it out disgusting’.

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Apart from the recipes I created, I found some recipes online including Pearl Cous Cous with Roasty Roots, and stuffed Chicken Breasts with Pepperoncini & GC and both were pretty delicious. So yes, I’m surprised that I like regular GC, and while I won’t cook with it regularly, I wouldn’t shy away from it in a dish. One more thing? I don’t actually like it on crackers. That’s definitely reserved for cheddar.

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So that’s my three this week! See you here tomorrow for another original recipe!

Blueberry Spinach Salad w/ an Agave Vinaigrette

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I was so excited when I came across spinach at the market last week. Usually only the local one is available, which isn’t very great to eat raw since the flavor is a little too intense. I immediately pulled out all of my books and searched for spinach salad recipes and planned to overdose on salad all week. I started out well, but I ended up giving in to junk food cravings and comfort eating. Why is fried chicken so damn good??
 
I’m pretty proud of today’s recipe since I put it together myself. A while back, Rabin and I went to a restaurant in Toronto and tasted one of the greatest salads I’ve ever had. There were roasted golden beets and arugula, goat cheese and candied pecans and some kind of sweet vinaigrette. I tell you – I’ve never thought I would have liked 3/4 of those things, much less combined. Additionally, a lot of those ingredients aren’t readily available here, so I wanted to make something that felt a little crazy (but worked) like that salad rather than “this salad has turned me off all salads for the rest of my life” crazy.
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So here’s the recipe, it’s pretty simple to throw together and is filling and fresh. It doesn’t really have anything to do with the original salad at all, but when Rabin tried it, he said “you know what this reminds me of? That salad we had the last time we were in Canada…” Mission accomplished :)
 

Blueberry Salad w/ an Agave Vinaigrette

  • Servings: 2 as a main dish, 3-4 as a side
  • Time: 10 mins
  • Difficulty: super easy
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Ingredients for Salad
4 cups loosely packed Spinach leaves
1/2 cup Pecans, roughly chopped
1/3 cup Blueberries
1 Apple (I used McIntosh)
1/2 tsp ground Flaxseed (optional)
 
Ingredients for Vinaigrette
1 tbsp. Olive Oil
1 tbsp. Lemon Juice
1 tsp. freshly grated Lemon zest
2 tbsp. Agave Syrup
Pinch of Red Pepper Flakes
Pinch of Black Pepper
 
Instructions
Toast Pecans in a 350 oven for 8 -10 minutes. Watch carefully to make sure it doesn’t burn. In the meantime, prepare the vinaigrette by whisking ingredients together. Dice apple. Toss salad ingredients with vinaigrette. Sprinkle with flaxseed if using. Serve immediately.
 
Note: If you’d prefer to serve later, prep as usual, but don’t dice the apples – cut them before you’re ready to serve. The lemon in the vinaigrette will keep the apples from browning to an extent, but it really depends on how long in advance you’re preparing the salad.
 
Another Note: I would totally use the flaxseed every time. The only reason most of these pictures don’t have flaxseed is because I kind of forgot to sprinkle it on before :s
Made with Repix (http://repix.it)
Made with Repix (http://repix.it)
 
So what else is going on? I’m pretty excited about the new season of shows starting in mid September. We’re almost there! I had a TV Pilot night with my siblings last week – we watched the few Pilots that have been released and I’m the most surprised by ‘Selfie’. When I first heard the name, I literally rolled my eyes and thought to myself “this better get cancelled soon”. Surprisingly, it’s a kind of charming modern day version of My Fair Lady. I actually liked it more than A to Z, but I’ll still watch future episodes because I haven’t dealt fully with the HIMYM betrayal and seeing Cristin Milioti in a romantic comedy feels like NBC is patting me on the back saying “there there, we’ll fix what that mean old CBS did to you.”
 
Another notable pilot? The Flash. The CW so clearly has the ‘handsome leading man + funny sidekick + seemingly unattainable love interest + unlikely love interest that will blossom into the one you root for + one supportive parent (or two supportive parents but one will die at some point in the show)’ equation down cold. Seriously, think about it. Arrow, Smallville, Dawson’s Creek, Gilmore Girls…even Supernatural has most of those elements. Peace out movies – TV is back! 
 
What does this have to do with salad? Not a thing. No wait, I have a connection! Eat this salad while you’re watching TV premieres instead of stuffing your face with popcorn / junk food. Boom. See? My mind isn’t THAT random :p . Happy weekend!
 
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In My Kitchen

Well, It’s been a month, and yes, you may call me Captain Obvious. I don’t know where the time went and I suspect I’ll be posting about Christmas things soon enough. I’m back with the In My Kitchen post this month, hosted by Celia over at Fig Jam & Lime Cordial. What’s this party about? Once a month, I get to post about what’s been going on in our kitchen for the month. I admit I haven’t cooked as much this month as I wanted to, and I’ve been really crappy with my posting. But after going through my pictures, I was kind of surprised to realize that I did do a reasonable amount and managed to tick a few items off of my Food Resolutions List: roasting a chicken and throwing a dinner party!
 
Dinner Party & Roast Chicken
I’ve always liked the idea of throwing a dinner party. Drinks and food and great conversation. With our new place, I thought it would be fun to play cultured adults for a night and host a dinner party. Our friend celebrated her birthday recently, so we decided to do a surprise potluck dinner party. 
 
I volunteered to make roast chicken and roasted veggies. A few days before I started to panic for a number of reasons. Apart from just being a generally panicky person, I planned to make a whole chicken. I thought that I should practice before, so we went out and bought a 3 1/2lb chicken. I made it and it came out pretty well, except that I forgot the twine to tie the legs together. And I cooked it breast side down. Which means that I ended up with a vaguely indecently exposed bird.

I think this should be safe for viewing at work :)

NSFW?

 
It was pretty simple to cook, but I have to say – seeing the whole chicken like that makes envisioning the live chicken much easier – which turned me off. Seeing the ribs and the exposed neck and the wings and the bits of blood – let’s just say that if I did this on a regular basis, I’m pretty sure I’d end up being a full vegetarian.
 
But back to the topic. A chicken of that size ends up serving about 4 people, and our dinner party would have 10 people. Now, I didn’t want to roast a bigger one on my first try, and I actually couldn’t find a larger chicken anyway. Additionally, my oven isn’t industrial sized nor do I have a roasting pan that will hold 3 chickens at once. So I decided to scale down and make roasted chicken breasts, something I think I’m pretty solid at. But then panic stepped in again! I like chicken to be a little on the drier side, so what if everyone thought it was too dry? What if people started choking and we’d all have to Heimlich ourselves over a chair because all of us were too busy choking to help anyone else (sort of like when oxygen masks fall out in a plane and they advise you to put your mask on before helping anyone else)?
There's my chicken in the corner!

There’s my chicken in the corner!

Anyway. I’m pleased to report that the chicken came out pretty well, I think people were happy and nobody choked. That I know of. The dinner party also went very well, we also ended up with fish in cheese cause, garlic parmesan angel hair pasta, coleslaw, potato salad, roasted broccoli & cauliflower, a spinach salad and a cheese plate.
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Apart from my neuroses, I could totally see this becoming once a month thing. Although our conversation wasn’t necessarily the adult, world affairs type of chat, it ended up being way more fun because after all, these are your friends, and a conversation about who you’d eat first if you were stranded on an island totally beats anything I could have envisioned.
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Garden Victories
I also managed to harvest my first zucchini from my garden! I think I harvested too early so while there are other ones in the garden, I’m gonna try and play the waiting game and see how big it gets. Of course the huge grasshopper guarding the larger zucchini had nothing to do with me deciding to leave it….
The Zucchini stages of growth. I'm so proud!

The Zucchini stages of growth. I’m so proud!

Of all the resolutions I so ignorantly made in January, this is one that actually happened although I worked at achieving all. It feels good. I had also started growing celery from the discarded base, but it kind of came apart in the water one day so I have learned the lesson of replanting earlier. I also have seen my Edamame growing, and have seen a few small pods, but something keeps destroying my leaves so I’m not sure how much hope I have for it.
 
 
 
Odds & Ends
I also did a bit of baking this month – Almond Butter Dark Chocolate Cookies, Peanut Butter Chocolate Chip Cupcakes, Hazelnut Cupcakes, Chocolate Cupcakes, and Oatcakes. Generally I don’t like to be this unhealthy and consume this much sugar, but I’ve found baking to be a bit soothing this time for some reason.
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Another cool thing? I was featured briefly on Kitchen Daily’s Twitter under their #brunchies hashtag (is that redundant?) for my Papaya Chia Blueberry Crumble. It’s an original creation and I’ll post the recipe soon.
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I also made vegetable stock. Pretty easy! I will also post the recipe soon and will graduate to chicken stock soon enough. I had thought I added it to my Food Resolution list but turns out I didn’t. Dammit. I’m making reasonable progress on the list though and I’ve started to come up with ideas for my 2015 list. Any suggestions?
 
So that’s about it. I have a few things planned for September, so wish me luck. See you next month!
 
 

Peter Piper picked a peck of…Cucumbers?


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Hey there. Remember me? I’ve been super sporadic lately, and all I can say is that it’s been a combination of many things. Like that great Sister Hazel song, life got in the way (coolness points to you if you know that song).

So I’m back and talking about my favourite thing ever – pickles!! I freaking love dill pickles. Not the sweet disgustingly relish-like pickles, but the crispy classic vinegary and tongue bustingly salty dill pickles. It is literally the only food that makes my mouth actually water, and I’ve been known to drink the pickling juice after I’ve eaten at least a few whole pickles in one serving. I don’t even care if you judge me right now.

Pickles don’t last long in my house so I tend to limit how many jars I pick up, since I don’t want a body made of sodium nor do I wanna be known as that weird smelling girl at work. But the pull is so powerful that I had to actually stop writing this post and go eat 3. And then another one just to make sure. :(

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I’ve always toyed with the idea of making my own pickles, but always decided against because nothing cold be as perfect as Heinz or Vlasic. However, I’ve been on a condiment kick lately, and I thought that if I didn’t think of it strictly as pickles, maybe I might discover a really nice pickle-adjacent alternative. It all came together when my friend Kevin decided that he would turn his pickling hobby into a business and started selling flavor infused vinegar. I tried his Garlic infused and Wiri Wiri pepper infused vinegar to pickle my cucumbers. This recipe is pretty simple to put together, and the new mason jars that I have been calling out to me. Don’t worry, I listened.

 

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If you’re in Guyana and interested in purchasing the vinegar, leave a message in the comments below or drop me a line.

Pickled Cucumbers 2 Ways

  • Time: 8 minutes
  • Difficulty: easy
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Garlic Pickled Cucumbers

Ingredients

2 medium Cucumbers

1 tbsp Dried Dill

1/2 tbsp whole Peppercorns

1/2 tbsp whole Mustard Seed

1 tbsp Salt

3/4 cup Garlic infused Vinegar

Water

Made with Repix (http://repix.it)

———————————————

Triple Heat Cucumbers

Instructions

2 medium Cucumbers

1/2 tbsp Dried Dill

1 tbsp White Sugar

1 tbsp whole Peppercorns

1 tsp Red Pepper flakes

3/4 cup Wiri wiri Pepper infused Vinegar

Water

Garlic Pickles

Garlic Pickles

The Triple Heat mix!

The Triple Heat mix!

Instructions

Cut cucumbers as preferred – spears or slices. Place all ingredients except for water in a clean mason jar. Add enough water to cover the cucumbers. Shake well to dissolve salt / sugar. Refrigerate for at least 2-4 hours. 

This should stay in the fridge for about 8 months to 1 year.

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My crisper drawer seems to be mad at me since it’s been freezing my vegetables, no matter what I do. When they thaw out, they end up pretty sad and soggy, so RIP to the 7 Cucumbers I had set aside.

Also, just a callback to the title of this post – we all know that rhyme, right? Well, I speak pretty quickly. If you know me, you know that. I also write the way I speak, so I feel sometimes that you can get a sense of my speech habits based on my run on sentences and use of punctuation. When I was younger, I had severe stuttering issues and worked with a speech therapist to train my mouth to move as quickly as my brain. One of the exercises? To practice that Peter Piper rhyme. I got so good at it that for years, it became my go to trick to impress people, similar to the way that others can do cartwheels, magic tricks or flip their eyelids inside out (that is so ridiculously gross by the way). I can still dust that rhyme off and beat anyone in a rhyme race, so bring it on!

Anyways, so have a productive week, and you’ll see me back here on Friday. I’ll be commenting and linking up again with my gals at Fiesta Friday as well as a few other parties I’ve recently joined, like In My Kitchen. Seriously, where did this month go?

 

Mushroom & Goat Cheese Quesadillas

The week before last I got so many compliments on my Goat Cheese Ravioli that I decided to strike again – this time with something much easier and less labour intensive. When you think of a quesadilla, I know that you think of a gooey, meaty mass topped with cheese and oozing out from between a white flour tortilla. You have your guacamole or pico de gallo or sour cream or all three on the side and by the end of the meal, your carefully composed plate has merged into a mess of colour and you’re pretty much too passed out from overeating to even care. I’m not judging you. Writing that actually made me crave one.

While I do love everything about a quesadilla, it’s the ultimate dysfunctional relationship – great at first, delicious and varied and perfect, but after a while, all you feel is over saturated, heavy, and filled with regret. You swear it off forever and ever until you crave it again. Sigh. Unless I’m eating quesadillas wrong? That overeating and bloated feeling inspired me to try to lighten and fancy it up a little. 

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Mushroom & Goat Cheese Quesadillas

  • Servings: 2
  • Time: 15 mins
  • Difficulty: easy
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Ingredients
2 Whole Wheat Tortilla wraps (10 inch)
2 cups fresh White Mushrooms, stems removed OR 1 8 oz tin canned mushrooms
2 tbsp. White Wine
1 large Onion, sliced
1 tbsp. Olive Oil
1/2 – 3/4 tsp Salt
3/4 tsp Black Pepper
1/2 tsp dried Thyme
1/4 – 1/2 tsp Red Pepper flakes
Goat Cheese
 
Instructions
Preheat oven to 350 degrees. Warm olive oil in skillet. Add sliced onions & saute until translucent. Add mushrooms (fresh or canned) along with salt, black pepper, red pepper flakes & thyme. If using fresh mushrooms, cook down until mushrooms have released their water. If using canned mushrooms, saute for 2-3 minutes. When almost all the liquid has absorbed, add the wine and cook until wine has evaporated. Add additional seasoning if desired.
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Spoon about half of the mushroom filling onto half of a tortilla. Sprinkle with Goat Cheese and fold in half. Warm in preheated oven for 5 -7 minutes. Remove and enjoy.
Made with Repix (http://repix.it)
 
Because time is a cruel, stingy thing, I used canned mushrooms instead of fresh. It wasn’t as fun to cook, but was nevertheless delicious.
 
I do like cooking with ingredients like white wine, mushrooms, onions and butter – the smell of these or a combination of these ingredients is ridiculously amazing. If I had to buy those scented Crayola markers at this age, I’d totally lobby for a wine, butter & onion scent! My favourite scent when I was younger was buttered popcorn…I spent a dangerous amount of time inhaling that. I think I liked it because it was the most realistic smelling scent.
 
Now I’m thinking about my ideal Crayola marker adult scents. I think I’d also lobby for rain, coffee, new book smell, dark chocolate, roasted nuts, peach, mango, freshly cut grass, & Davidoff Cool Water Cologne – that was the cologne of choice for certain boys during my High School days :). What would your ideal Crayola scents be? 
 
I’ll leave you today with that thought provoking question. Have a great weekend!
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In My Kitchen

I’m joining up with a new party this month – In My Kitchen, hosted by Celia over at Fig Jam & Lime Cordial. What’s this party about? Once a month, I get to post about what’s been going on in our kitchen for the month. I’m excited about it because it’s such a great idea for a link party. I’m often so intent on making / creating / posting recipes and I tend to overlook some of the other non-recipe related things happening.

For me, this was the month of Gadgets. I mentioned a while back that I bought a pasta roller and a ravioli press. I kinda feel like the Sydney Bristow (from Alias. Binge watch it if you haven’t seen it. It was SUCH a great show!!) or James Bond of cooking when I use all of these gadgets… *cut to montage of me testing each gadget complete with hilarious near accidents due to over enthusiasm*. For those of you that follow my blog, you’ll know that I recently made Goat Cheese and Walnut Ravioli with a Walnut Wine Sauce, and I’m looking forward to making ravioli a monthly staple in my kitchen. I’m totally open to any flavour combinations suggestions!

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Another gadget that has brought me immense joy is my French fry cutter. Fries are my favourite meal in the world and it is physically impossible to have just a few. I can’t stand to deep fry stuff at my house, so I always try to make wedges instead. But you’ve never met my wedges. I always find a way to cut them too thin and no matter how long I bake them, they don’t crisp up at all and end up being a sad, soggy mess. How has life been since I started using the fry cutter, you ask? It’s been damn near perfect. My sister went way past her “I’ll just have 5” statement, and I haven’t even tried the smaller fry attachment as yet! One downside – it isn’t strong enough to cut sweet potatoes. But then again, cutting sweet potatoes is stress for a person! Unless I’m cutting it wrong…

You beautiful thing, you.

You beautiful thing, you.

My brother has already decided that when he gets his own place, I’m in charge of the kitchen tools. He is in awe of my immersion blender (seriously, the best thing ever!!) which I choose to take as a compliment.

Those of you familiar with my blog and my Food Resolutions will know that I did the 24 Meals in 24 Hours Challenge with my Husband and Siblings. If you’d like more detail, I discuss it a bit at the end of a recent Blog Post. We also live tweeted it at @illcookyouwash and had a great time – we controlled our portions so we didn’t feel stuffed, and at times we could have eaten a lot more but decided to pace ourselves. Also, we cooked / bought very small quantities so there was pretty much zero food wastage. My brother is a fan of eating a huge plate of food (quantity, always quantity!), so a small plate was torture for him. The hardest part was staying awake – we did manage pretty well but eventually couldn’t stay up any longer so we set alarms for every hour. You did not want to see us shuffling all squinty-eyed to the kitchen, nodding in acknowledgement to each other, taking a handful of cereal or a slice of bread and stumbling back upstairs. But we did it! I can’t say I’d ever do it again, but we accepted the challenge, stuck with it and managed to be successful so yay for us! Also the MVP was definitely Watermelon! A piece of that made us feel totally new again.

Some of the food we ate - getting queasy just thinking about it again!

Some of the food we ate – getting queasy just thinking about it again!

I also experimented with making a no-churn Avocado Ice Cream from a recipe I saw on Women’s Health Magazine. Well. That was pretty spectacular and we decided on the first taste that it will become a staple in my house.

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Also, in the spirit of lovely sunny weather and homemaking, the Husband and I also fired up the grill this month so we’ve been grilling everything from Chicken Kebabs to Romaine Lettuce!

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It's the type of meal you want...in SUMMER! (If you've watched Frozen recently and have a sister  that loves Olaf, you'll get this)

I’m also pretty excited about this upcoming month. For the first time I’ll have the opportunity to do two guest posts soon for two lovely ladies and they’ll be returning the favour. I also bought a dozen mason jars (man, I love mason jars) and a friend has started making his own flavoured vinegar, so what does that equal? Me trying to pickle the obscene amount of cucumbers (do they still call it ‘cukes’ for short or am I just betraying the level of uncoolness I currently reside at?) in my fridge.

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And there you have it! A peek into what I’ve been doing. See you back here on Friday for another recipe and more on the life of Indi!