Round Up Post

Hi Y’all!

It’s been a really long time since I posted to this blog. If you look at my last blog post, you can see I didn’t carry out that resolution very well.

I’ve got a good excuse, I promise. I’ve been in graduate school. I’m ready to graduate this May, wahoo! I promise you haven’t missed much. You see, while I’ve been in school I haven’t had much time at all to cook. And when I have had time to cook, all I’ve been able to do is take a hasty iPhone photo of it.

I stopped blogging quite a while ago when my got life so busy I could barely keep clean underwear in my house. That’s the best way I can think to describe going to graduate school. It’s like someone hits the fast forward button on your life so you barely have time to do your laundry or vacuum behind the refrigerator, but simultaneously it feels like someone else hit the pause button because it is the looooongest couple years of your life. I had someone say to me a few weeks ago: “Well it was your choice to go back to school!” I’m not saying I didn’t sign up for it. I definitely did. But there is no way I truly understood what I was getting myself into before I was already knee deep in it.

It bums me out big time that I haven’t had much time to do is to cook like I used too. It’s one of the best forms of stress relief for me. But it was the thing that had to give. M started a new job last year that requires him to travel four days out of the week, so most days I’m fending for myself anyway.

As another form of stress relief, I’ve kept my toes in the shallow end of the blogging world by reading this, this, this, this, this, this, this, this, this, this, this, this, this, this and that. Haven’t hand time to comment on anything, but I’ve been reading them all religiously!

I’m starting to come out of the fog now. I’ll be done by May 13!! (Woo hoo-hallelujah- jimney-crickets!) Aside from having that degree in hand, I’m looking forward to joining the real world that keeps their eyebrows regularly groomed. It truly is the little things in life.

Because I haven’t cooked much, I don’t have many updates for you all in the way of recipes. I have managed to snap a few iPhone photos on the rare occasions I’ve been in the kitchen. Here’s a roundup:

First one isn’t cooking but it is food! I think these parsley seedlings from last summer are super cute. I grew them on my front porch and started sprouting them in these empty eggshells.

parsley

My dad now thinks I am a professional baker after tasting my all-time favorite no knead bread recipe from the NYT. Don’t tell him that I barely had to lift a finger! Hint, pair with my favorite dipping oil.

no knead bread

A lentil salad I made for my mom a few weeks ago after she had surgery. Martha knows best. First of all, I LOVE anything with goat cheese, but I subbed tomatoes for bell pepper because of what I had on hand. Tip: Trader Joes has amazing pre-cooked lentils in their refrigerated section if you are in a pinch. Definitely will be making this again this summer!

Lentil Salad

My old stand by and one of my first ever blog posts, chicken soup:

Chicken soup

I’ve become obsessed with my new milk frother and pour over from Sur la table. Some breakfast highlights:

Capegg muffin french toast breakfast pour over coffee

A lazy after work dinner, perfected…olives, blood orange, almonds, peppered goat cheese, blueberries, hummus & pita:

Cheese three

My fav liquids of the moment include blueberry lemon drops, lemon and mint infused water and green smoothies:

blueberry lemon droplemon mint water Smoothie

And I saved the best, dessert, for last! A chocolate birthday cake, chocolate covered oreos, chocolate covered strawberries:

Birthday cake chocolate covered oreos chocolate covered strawberries

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Almost Taboule Salad

For lunch, I took my inspiration from the Taboule Salad Recipe on the back of the Trader Joe’s Whole Wheat Cous Cous box.  It is not a true Taboule Salad, but it is truly delicious.

For years I have stuck to boring basic lunches: mostly sandwiches or heating up leftovers.  But I have found that lunch can be  a meal truly enjoyed instead of just a rushed meal.  Though this Taboule  Salad looks like it would take a long time to assemble, it only took me a total of 15 minutes.  Depending on the sandwich, it can take me as long as ten minutes.   Spending an extra five minutes leaves my husband saying “You shouldn’t have!”  One of the beauties of cous cous is that it is ready in ten minutes flat: five to boil the water and five to let it cook.

Enjoy!

Almost Taboule Salad Recipe

(modified from recipe on back of Trader Joe’s whole wheat cous cous box)

Ingredients:

1/2 cup boiling water

1 1/4 cup cous cous

1 whole lemon

6 Tbsp. Olive Oil

3 Tbsp. Butter

1 Zucchini

1 handful pine nuts

Sea Salt to taste

Fresh ground pepper to taste

small amount of Parsley for garnish

Pour cous cous into large bowl and set aside.  Set water to boil.  Meanwhile, melt butter in a medium skillet over medium heat.  Cut zucchini into slices.  Sautee zucchini slices in skillet of butter for 4 minutes, making sure that they don’t become too mushy.  Remove zucchini from heat.  Pour boiling water into bowl of cous cous.  Zest the lemon and add to cous cous.  Add juice of the lemon and the olive olive.  Stir gently.  Cover cous cous and let sit for 5 minutes.  Meanwhile, roughly chop parsley for garnish and toast pine nuts in the buttery skillet.  Fluff cous cous with a fork and salt and pepper to taste.  Add zucchini, pine nuts and parsley.  Serve warm or chill in fridge for later.