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fruited ice water 

Good morning 🙂 
These days when you go to buy water there are soooo many options 

( seriously.. 20 years ago did you think we’d be buying water?) 

Since I personally am trying to drink more water, I’ve started making my own concoctions. And I love them! 

There’s no real recipe here..  Just combos to make water have more flavor and mix it up a bit! 
I am a hug fan of Ball jars and have been as long as I can remember. I use them for cooking, storing, eating and drinking! 
Each morning, I start my tea water and while I’m waiting for it to boil, I use 2 quart-sized jars and place different fruit combos in them 

Then fill with water and/or ice, place cap on and refridgerate! 

( these are also awesome because they are portable!) 

 
Here are some of my favorites..  

Lemon slices, cucumber slices and mint 

  Strawberry-basil! 

Cantelope- mint!  

 I also love apple- cinnamon  

 Pear-vanilla!  

What do you flavor your water with ?  

Related recipes 

Cantelope salad with prosciutto

Balsamic chicken salad with strawberries

Lemon ricotta gnocchi

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our ‘new’ CSA

‘ morning, friends. How many of you here remember when we were part of a CSA?

CSA stands for community shared association.. Or something like that. Basically, you pay your farmer at the beginning of the season, and you and all of the other shareholders ‘ share ‘ the crops each week. It helps the farmer by getting the revenue up front, it’s a great community activity and it’s super- exciting ( like Christmas, really) to see what you receive each week!

Given that both of our grandparents were in the farming business one way or another, we really appreciate supporting them .

Whelpt, Scott and I really enjoyed it and we were walking in our neighborhood a few months ago when we saw a sign for CSA shares available.

Given that the pick – up location is 1/4 mile from our house, it was an easy sell for us.

So we mailed off our check and contract, and this past Wednesday was our first pick up

We received popcorn, beets, scallions, baby greens, baby beets, a few radishes and baby spinach . ( oops… Baby chard as well)

I sautéed the baby spinach in some olive oil, shallots, s&p and finished with a grating of Parmesan cheese. Simply amazing. ( I’m super- lucky that my kids eat things like this )

This is a bit different than our last CSA, because we used to go to the farm, but life is about making changes, so this works for us now.

Not to mention that we live a mile from an amazing twice a week farmers’ market.. annnnnd

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My little veggie garden seems to be quite happy 🙂

(Buuuuut…. My planters, not so much….)

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le sigh……

I stumbled upon the very first vine- ripened local beefsteak tomatoes at the farmers ‘ market yesterday .

There is NOTHING in the world like that first bite of a real. Tomato after a long winter of mealy, flavorless maters…

Of course this called for a pesto. But I didn’t want to drag out my food processor.. So I used my generic magic bullet!

I put

A handful of basil leaves ( picked from my garden ) 😁😁😁😁

About a tablespoon of roasted pine nuts

Freshly grated parm cheese( 1/4 cup, maybe?)

Juice and zest of a lemon

Olive oil ( use enough to make the consistency you want)

Good ol sea salt and fresh ground pepper

( you can add a garlic clove as well, but I liked the clean flavor of the basil, lemon and olive oil)

Blend away

Just layer mozzarella and tomatoes on a few basil leaves, top with pesto and a few shavings of Parmesan cheese

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This was absolutely amazing.

I always say summer isn’t my favorite time of the year.

But this is a strong argument against that.

Keep cooking, friends!
Oxox

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mock~tails, home made fruit vinegars annnd..

Spaghetti squash casserole.

yes.

again.

After help from my friends and family on facebook, I think that I’ve fixed the issue. Now I’m sure some of you are downright sick of hearing about it ( I’m kinda getting sick of typing it) but I still feel the need to share that post in its’ entirety, so we will start with that.

 

( feel free to skip if you just can’t bear to have your eyes view it again~ it’s ok, I’ll still love you. Like lots. )

 

friends. If you are connected with me on my  facebook page , then you’ve had a sneak peak at what’s cooking in my kitchen

Get yerself a sketti squash, because trust me, you will want to make this!

I mentioned in my massaged kale salad post how I am obsessed with True food kitchen

I’ve eaten here many times and have tried many things on the menu. ALL fabulous.

Twice now, I’ve had friends order the spaghetti squash casserole, and both have raved about how good it was.

( truth be told, both friends offered me a bite, of which I accepted  and wow! I just knew I had to make it at home)

I did a little research * puffy heart google* and voila! found the recipe!

click the link for complete recipe

Dr Andrew Weil, Spaghetti Squash casserole

 

Ingredients
1 spaghetti squash
2 large carrots, diced
2 stalks celery, diced
1 large yellow onion, diced
1 red bell pepper, diced
2 tablespoons extra-virgin olive oil
1 large can (28 ounces) crushed tomatoes
Red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of ground allspice
3 cloves garlic, chopped
3/4 pound part-skim mozzarella
1/2 cup grated Parmesan cheesenow since I’m home with a healing pup, I had to improvise the recipe just a littleI did not have the peppers, but I did find a sad little jalapeno in my crisper drawer, and we like it hot 😉 so I used that in place of the red and yellow peppers.

spaghetti squash casserole ingredients

Start by cooking the squash. The recipe says to add entire squash into a big pot of water, bring to a boil for 50 minutes.

 

check on pup 

Now, I usually cook squash in the oven but I was intrigued to try this method. So I did.

My only comment would be that cooking it in the oven it was easier to separate the seeds from the flesh, but over, I would cook the squash either way.

while the squash is cooking ( whichever way your little heart desired) Chop up your veggies

Add a small amount of olive oil to a pan ( I’m a die hard believer in cast iron.. I’ll explain why if ya wants to know 😉  )

 

add the onions and carrots to hot oil, season with a bit of salt and cook for 5 min

 

check on pup 

next, I  added the the pepper and celery with a dash of red pepper flakes

squash filling

allow to saute for about 10 minutes, until veggies were soft. Taste for salt, if it needs a little more, go ahead and knock your self out 😉

* I kept adding little bits of water throughout so that the veggies didn’t dry out and stick while softening.. maybe 2 tablespoons at a time each time I stirred it ? )

 

check on pup 

The recipe called to squeeze the garlic in, but I rid myself of my garlic press years ago, as it only had that one purpose, and its easy enough to smash garlic with the side of a chef’s knife. garlic smash

f you have a press, by all means use it

add the crushed tomatoes m sprinkle of allspice (the secret ingredient, we discovered) , the garlic.

now you may have noticed the dish of roasted tomatoes.  I had some maters that were to ripe to eat raw, so I roasted them like I did when I made my

roasted garlic and tomato soup

 

 

squash filling

I  added these sweet babies  in addition to the crushed tomatoes

I also added a sprig of rosemary.

I hate to follow directions 😉

spaghetti squash

 

and btw~ this smelled heavenly 

Next I used a pair of tongs to remove squash from boiling water ( CAREFULLY) and place on a cutting board until cool enough to cut

 

scoop out seeds ( if you cooked it in the oven, you’ve already done this. great job, you overachiever, you  😉 )

 

spaghetti squash filling

 

 

add to tomato mixture and stir

 

check on pup 

Now full disclosure… since I was cooking this for just Scott and myself, I spooned out half of the tomato mixture and reserved for another recipe ( veggie chili, perhaps? ) and only used half of the spaghetti squash itself.   Had I known I could have halved the recipe, but being my first time making it, I wasn’t thinking.

 

spaghetti squash filling

 

 

I mean just look at this! Incredible.

 

next, layer 1/2  the squash mixture in baking dishes , add 1/2 the cheese, the rest of the squash mixture, and top with remaining cheese

 

 

baked spaghetti squash

 

guess which one was mine 😉

 

As far as the cheese goes, I used shredded because I had it and on Sunday when I played around with

smoked tofu crumbles, I smoked a few mozzarella balls as well ( just curious how it would come out) so I cut those up and topped  our dishes with a bit of that crazy cheese flavor.

I baked it in a 350 over for about 20 minutes, topped with shredded basil and a tiny drizzle of olive oil

 

Baked Spaghetti Squash

 

do I have your attention yet?

 

baked Spaghetti squash

 

yeeeeeaaah…  this was pretty awesome.  and healthy? CRAZY healthy!

If you would like to make this vegan, substitute Daiya cheese. simple!

My friend, Cindy stopped by yesterday to visit with me and brought me lunch. From where? True food of course!

I had the edamame dumplings and they were incredible. Together we disected the taste and came up with what we think would be a good recipe.

 

I have my next challenge!

 

true food edamame dumplings

 

Thank you, Cindy, for lunch and the company 😉

My next immediate project is making puppy ice cream or peanut butter biscuits  With all of the treats I’ve been given Fen, I’m starting to run low and need to last until the weekend when Scott is home

 

healing Fenway

 

 

my sweet girl ❤

 

 

al’ight….  since I’ve spent 46,000 hours writing,losing,finding,re~losing, re~ finding,fixing and re~ posting this…. you just might wanna make this… and let me know 🙂

 

ok. next. While I was hanging out with my sweet pup this week, I watched a lot of Food Network I came across a show that was focusing on Mocktails… you know, cocktails sans alcohol.

 

Kelsey Nixon made blackberry sipping vinegar to use as a base for a mocktail recipe.

I was curious, so I used the base/ idea of her recipe to make Strawberry~basil vinegar.

( because that is what I had in~ house ..

 

strawberry~basil vinegar

start by using equal parts fruit-sugar. I used a cup of each and added shredded basil

 

mash fruit and sugar up well and cover with plastic wrap and refrigerate ( I love re- using rubber bands from veggies all over the kitchen 😉 ) for 2 days , stirring occasionally

On day 3, add equal amount ( 1 cup )  of apple cider vinegar ( I swear by Bragg’s.. highly worth the extra buck or two ) and stir.

The next day, using a fine~ mesh strainer, strain all solids out, using a flexible spatula  to press out every last bit of liquid ( you do NOT want to waste any )

 

strawberry- basil vinegar

to make your life easier ( because let’s face it, it’s all about you 😉 ) strain it into a dish or measuring cup with a spout for easy pouring.

Pour into a jar and store in fridge!

 

( I have a batch with Meyer lemons in the fridge now. I’ll let you know how it comes out )

 

strawberry-basil vinegar

I made a mocktail by pouring about an ounce of the vinegar over some ice, topping with sparkling water and a wedge of lime.

 

strawberry-basil mocktail

 

There is something about the vinegar that really elevates this drink., It feels like a special drink

In the show, Kelsey used an infused tea as well ( click the link up there for complete recipe) but I’m a simple girl and this drink suited me just fine.

So for my friends out there who don’t drink alcohol, for one reason or another, here’s a new option for you!

 

It is also a Crazy- delicious base for a salad dressing..  more on that tomorrow.

 

On another note, my PT is going well. Really well. my PT recommended that I get a theraputtic massage to break up some of the scar tissue in my hamstring from the tears. ( not my torn ACL leg that i just had surgically fixed, the OTHER leg that went into crazy hyper horrificness thanks to being on crutches post- surgery

The massage therapist ( This was NOT a relaxing massage AT ALL, btw) worked on my hips, glutes, ( where one of the tears are) and then she moved to my back.

She discovered that I have a muscle along my spine ( not the spine itself) that is all twisted up and is sending pain signals down my leg.

After 60 minutes with her, I noticed a difference ( the next day)

I was shocked to realize halfway through the day that I wasn’t struggling while doing simple things like just walking 

So my PT is also working on this and is having me start some strength training , lots of squats, single-leg squats and lunges of all angles.

and I’m feeling good for the first time in a LONG time.

I asked Matt ( PT) about possibly training for a 5k. He said he’ll let me start jogging ( under his supervision) on the treadmill in 2 weeks.

He humbling shared with me that he came in in the top 20 of the Boston Marathon last year. Not percentage, but overall.

I’m uber- impressed.

Friday I made a last minute descison to sign up for an Earth- Month 5k around the corner from my house. ( with his approval)

I went into this knowing that walking was the only option and that my time would not matter.

I had 2 friends who signed up with me.

we finished dead last, but that didn’t matter. We did it.

I had my first benchmark for races here in Colorado and the only thing that I can expect from here is to get better and move forward..

I’m ready

Aveda earth day race

I hope that your weekend was fabulous!

xo

baked spaghetti squash… via true food kitchen

friends. If you are connected with me on my  Facebook page , then you’ve had a sneak peak at what’s cooking in my kitchen

Get yerself a sketti squash, because trust me, you will want to make this!

I mentioned in my massaged kale salad post how I am obsessed with True Food Kitchen

I’ve eaten here many times and have tried many things on the menu. ALL fabulous.

Twice now, I’ve had friends order the spaghetti squash casserole, and both have raved about how good it was.

( truth be told, both friends offered me a bite, of which I accepted  and wow! I just knew I had to make it at home)

I did a little research * puffy heart google* and voila! found the recipe!

click the link for complete recipe

Spaghetti Squash Casserole

Ingredients
1 spaghetti squash
2 large carrots, diced
2 stalks celery, diced
1 large yellow onion, diced
1 red bell pepper, diced
2 tablespoons extra-virgin olive oil
1 large can (28 ounces) crushed tomatoes
Red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of ground allspice
3 cloves garlic, chopped
3/4 pound part-skim mozzarella
1/2 cup grated Parmesan cheesenow since I’m home with a healing pup, I had to improvise the recipe just a littleI did not have the peppers, but I did find a sad little jalepeno in my crisper drawer, and we like it hot 😉 so I used that in place of the red and yellow peppers. 

IMG_3833

 

Start by cooking the squash. The recipe says to add entire squash into a big pot of water, bring to a boil for 50 minutes.

 

check on pup 

Now, I usually cook squash in the oven but I was intrigued to try this method. So I did.

My only comment would be that cooking it in the oven it was easier to separate the seeds from the flesh, but over, I would cook the squash either way.

while the squash is cooking ( whichever way your little heart desired) Chop up your veggies

Add a small amount of olive oil to a pan ( I’m a die hard believer in cast iron.. I’ll explain why if ya wants to know 😉  )

 

add the onions and carrots to hot oil, season with a bit of salt and cook for 5 min

 

check on pup 

next, I  added the the pepper and celery with a dash of red pepper flakes

 

IMG_3835

 

allow to saute for about 10 minutes, until veggies were soft. Taste for salt, if it needs a little more, go ahead and knock your self out 😉

* I kept adding little bits of water throughout so that the veggies didn’t dry out and stick while softening.. maybe 2 tablespoons at a time each time I stirred it ? )

 

check on pup 

The recipe called to squeeze the garlic in, but I rid myself of my garlic press years ago, as it only had that one purpose, and its easy enough to smash garlic with the side of a chef’s knife. garlic smash

If you have a press, by all means use it

add the crushed tomatoes m sprinkle of allspice (the secret ingredient, we discovered) , the garlic.

now you may have noticed the dish of roasted tomatoes.  I had some maters that were to ripe to eat raw, so I roasted them like I did when I made my

Creamy Roasted Tomato and Garlic soup

I  added these sweet babies  in addition to the crushed tomatoes

I also added a sprig of rosemary.

I hate to follow directions 😉

 

IMG_3838

and btw~ this smelled heavenly 

Next I used a pair of tongs to remove squash from boiling water ( CAREFULLY) and place on a cutting board until cool enough to cut

IMG_3842

 

scoop out seeds ( if you cooked it in the oven, you’ve already done this. great job, you overachiever, you  😉 ) spaghetti squash filling

 

add to tomato mixture and stir

 

check on pup 

Now full disclosure… since I was cooking this for just Scott and myself, I spooned out half of the tomato mixture and reserved for another recipe ( veggie chili, perhaps? ) and only used half of the spaghetti squash itself.   Had I known I could have halved the recipe, but being my first time making it, I wasn’t thinking.

IMG_3846I mean just look at this! Incredible.

 

next, layer 1/2  the squash mixture in baking dishes , add 1/2 the cheese, the rest of the squash mixture, and top with remaining cheese

baked spaghetti squash

guess which one was mine 😉

 

As far as the cheese goes, I used shredded because I had it and on Sunday when I played around with

SMOKED TOFU, I smoked a few mozzarella balls as well ( just curious how it would come out) so I cut those up and topped  our dishes with a bit of that crazy cheese flavor.

I baked it in a 350 over for about 20 minutes, topped with shredded basil and a tiny drizzle of olive oil

Baked Spaghetti Squash

do I have your attention yet?

 

baked Spaghetti squash

yeeeeeaaah…  this was pretty awesome.  and healthy? CRAZY healthy!

If you would like to make this vegan, substitute Daiya cheese. simple!

My friend, Cindy stopped by yesterday to visit with me and brought me lunch. From where? True food of course!

I had the edamame dumplings and they were incredible. Together we disected the taste and came up with what we think would be a good recipe.

 

I have my next challenge!true food edamame dumplings

 

 

Thank you, Cindy, for lunch and the company 😉

My next immediate project is making Frozen Pup treats or Home made Peanut butter biscuits  With all of the treats I’ve been given Fen, I’m starting to run low and need to last until the weekend when Scott is home

 

IMG_0820

 

My sweet girl ❤

Congrats, friends.. you’ve almost made it through humpday!

 

oxox

 

grilled chicken with blackerry- basil sauce

grilled chicken with blackberry-basil sauce

 

click link for recipe

 

oxo

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