Grain free “Greens” pie and transitions

Quotations hug the word greens- just so you know it is not a green pie with an accidental s. It’s a nut crust stuffed with beet greens, green curly kale, lacinato kale, red russian kale, a fair amount of garlic, a little egg and a sprinkle of peppery goat cheese. Yes we do have a lot of kale in the garden.

greens pie @wendyellenthomas.com 2014-6

A recent three day mini yoga workshop left me high on breath and thoughts. Trying to be present while practicing produces quite a large container full of ideas to be processed either drifting off to sleep at night or on an early waking morning with time to contemplate.Which means don’t reach for your phone. Let the mind percolate.

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savory galette: ham, chèvre, leeks

Savory Galette-wendyellenthomas.com-17We rang in a quiet but lovely New Year’s Eve this year here on Orcas Island. A little food and drink at our local favorite wine and tapas bar, The Barnacle, in Eastsound and then a drive past a couple options of music and dance. Pausing near the front entrance, with the music escaping and small groups of people laughing, milling in, out and about, filled our social card for the night. A movie and a split of champagne would fulfill our needs.

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Summer harvest begins!

Here we are already ending the first week of July. The garden is going gangbusters and we’re loving every minute and every morsel. We’ve been enjoying greens since March, peas over the last month and the broccoli has actually gone to seed now. But for me when the root veggies start showing their true selves, I feel summer harvest knocking at the door. These baby carrots and beets are only moments shy of fully maturing. We are devouring the first zucchinis, blissfully ignorant to the idea of the late August green giant overload. We have Green zucchini, Costata Romanescos with the racing stripes, and Scalloped green/yellow pattypans soon to arrive. Unfortunately, I mismarked the yellow crookneck and they seemed to have gotten lost in the shuffle.

Harvest dinner 7-7-2013-2

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What happens when the freezer door is left ajar? #1

Things melt. Some not in a nice way. Like berries. The fish on the other hand was just thawed and still very usable. But we’ve had a lot of  scallops, halibut cheeks and salmon this week. Now I’m not complaining exactly, except I wouldn’t indulge in this much good product in just one week.

Scallop Chowder-9

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Good eats in New York City

I’ve been dying to get my NYC food pics out. Bone marrow. There I said it. I had been a little leary to try it. I’ve tasted a fair amount of off the grid foods- brains and tongue included, which never made my list of must have again. But this bone marrow with salty, delicate gherkins, fresh parsley, moist (and there’s the m word) grey salt with perfectly toasted bread- my guess under a salamander, was divine indeed. My friends are tired of hearing me talk about. It’s my dinner party topic. But I just can’t help it. And no, this is not an April Fools!

NYC March 2013 Food-2

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EAT PANCAKES! Or Crepes…

Pancakes aka Crepes-10

Did you remember today is Pancake Day? Or Shrove Tuesday- the day after Rosen Montag and the day before  lent (for you Catholics out there- I’m a non-practicing one myself). I did not remember until I got to my email this morning and saw THIS great post from Things We Make. Of course she posted it yesterday which would give you a little more time to prepare. But what we really need for pancakes or crepes is usually sitting under our noses. So for those of you who just needed a little reminder… maybe it’s not too late. This was my first event this morning since Chloe made it to the bus on time. THANK YOU teen guardian angles.

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Spaghetti squash and sausage

spaghetti squash and meatballs-10

I’m rounding up January with one more healthy dish. I won’t even pretend to disguise the fact that I’ve been nibbling at the chocolate with virtual abandon but will also report, I’m starting my fourth week of regular exercise. Despite the scale’s refusal to acquiesce in a manner I’d prefer, there is just less meat to grab in the middle, if you know what I mean. I can work with that. Unfortunately, being on my own right now there is nobody to test my theory… but I’ll keep you posted 🙂

We’ve had a good couple weeks, striking through many items on our list(s) and feeling like we are moving forward in life. O, still in Germany, is back in the room where he grew up till he finishes the semester and homeland security gives us a green light. We are counting down the days till we can enjoy life as a non-commuter family, at least till October.

I also finally set up the Lowell Ego light I received as a Christmas gift from my mother. Thanks mom! Don’t take this the wrong way, but I was amazed at how such a flimsy, plastic, kind of crap light is so entirely perfect. Granted, I’ve nothing to compare it to, but so far it has proven far better than photos with overhead room lights. Leary about its quality after reading many reviews, I was prepared for the worst. It is a wee bit scary to put together. Simple, but you feel like you are going to break it before you even flip the switch. I did only buy one to try out and I’m not sure if I would buy a second. So here’s my first ever set of photos taken after dark. I’ll keep practicing.

On to some chow…I’ve got a simple dish here that will please your palette and your waistline. It is combined inspiration from  Karen @ Backroad Journal’s spaghetti squash and Karista @ Karista’s kitchen’s meatballs. It is the lazy version.

spaghetti squash and meatballs

The spaghetti squash is split in half and seeds are scooped out. I drizzle a little olive oil, salt and pepper and some herb- tonight it was thyme. Often it’s fresh rosemary. I love how these guys are starting to break a sweat under the light!

spaghetti squash and meatballs-2

The squash was baked with a little water at the bottom of the pan (glass dish is fine) at 400°F for 45 minutes. You know it’s done when easily punctured with a knife. The inside is scraped up with a fork into strands… hence the name spaghetti squash.

spaghetti squash and meatballs-7

Again, being the lazy road here, I used one 16oz package of Isernio’s breakfast chicken sausage.

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All I added was a little fennel seed, oregano, thyme and sage and 1/2 cup of diced apples. We are still working off a few of our apples in cold storage from December.

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And 1/3 cup diced onions…

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The meatballs were a little sticky and rough around the edges because I skipped on the egg and breadcrumbs. I could lie and say it was to keep it GF. It was just due to the lazy part and frankly, being completely caught up with my new light. Honestly, there’s no need for the accurate measurements, it was just easier for photos!

spaghetti squash and meatballs-5I heated up a little olive oil and butter and plopped sticky balls in the pan to brown them. I finished them off in the oven at 400°F for about 10 minutes.

spaghetti squash and meatballs-8I steamed a little kale in the frying pan juices and had a little fun plating it up. I drizzled a tad more olive oil on the squash. Chloe was impressed with the presentation but not mad on the squash. I had to pull out these sweet Pillivuyt plates because our everyday dishes are fiestaware and I wanted a white plate. But I’ll say, it was a little more fun to eat like this.

spaghetti squash and meatballs-9I’m so looking forward to baking again.

Tschüß xo

And a little hello from Otis.. the days of rinsing him off in the sink with the sprayer are numbered…

One Year Ago: Espresso Cupcakes
Espresso Cupcakes

Wham Bam Thank you Ma’am Tuna Sandwich

Do you ever have those nights where you just aren’t in the mood… to make dinner. Well here’s a quickie that will put a smile on your face without a lot of effort. It’s just a little inspiration to pull from when you just can’t get your head around making anything.

Tuna salad with capers, avocado and tomato

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Weiß Spargel…

White Asparagus, Hollandaise & Lox

find it at Biscuits and Bobbins

As we continue with our Spargelzeit (asparagus season), you will be seeing many asparagus recipes. For those of you who may not be asparagus fans, I’ll try to sneak in a few other things… like chocolate chunk cookies with cranberries 🙂

Please join me today over at Biscuits and Bobbins where I will be guest blogging and sharing my recipe for white asparagus, hollandaise and lox. Blog pal, Jodi, a former pastry chef and major asparagus lover has been waxing idealisitically  to me over her memories of  the joy of living in Germany during white asparagus time (it’s big here in Germany, like, really big….) Since I can’t invite her over ( the commute from Atlanta, Georgia would make her just a bit late for supper) This is the virtual dish I prepared for her. Guten Appetit Jodi!

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