jonathan

Happy Birthday, Jonathan!

to try

I make lists. Alot of them. Maybe too many. I have an on-going list I keep called "To Do". You may have heard of them, or keep one yourself. I keep mine on the computer. I'm not sure if it's the typing in of new things to do or if I enjoy being able to delete tasks each day that motivates me to maintain my list. At one point in my life I decided to do away with list-making. "Who needs them?", I thought. "So and so has never kept a list in their life and they seem to survive!?" This phase didn't last long...I like my lists. I'm a list-maker! It's corny...I used to think obsessive, but now I'm accepting it as the most efficient and creative way for me to be proactive and organized (can you be one without the other?). Maybe it runs in the family. My sister keeps her list on a whiteboard and she is very specific about what needs to be done, such as brushing her teeth. Hey, more power to her. My grandma would have me write out her lists as she drove...I guess that's when she could categorize her life the best.

All that to say, I have a list called "To Do". It's on the computer. I update it daily. It's organized with headings such as "Chores", "Groceries", "Weekly Menu" (yes, I make a menu, too...weird), "To Blog", "Gift Ideas" etc. The latest on my list is "Ingredients to Try". That is where this post comes in. Above are a few ingredients I have been meaning to test out. Oat Milk, Prune Puree and Gluten-Free Flour. What and why do we have these things? Is it possible to drink milk from an oat? Can prunes be used for someone besides infants and elderly? What is bread without gluten? I'll update you, probably in a "follow-up", with the results from these things. I promise...it's on my list.

brady

Happy Birthday, Brady!

siona

Happy Birthday, Siona!

sarah dyer

Happy Birthday, Sarah Dyer!

the shins

Currently (wishing we were) enjoying in concert:

The Shins

There was a very long line.

brownies

Let's be honest (hopefully we have been). There are some foods I have settled to leave alone. They are not in need of improvement and would not be better (tasting) if they were healthier. They are fine how they are, even if the ingredients listed are impossible to pronounce or freak me out after they have been "googled". Still, out of curiosity...probably stubbornness, I attempt to recreate something in need of no help and learn the same thing, again...there are no brownies on earth better than the Betty Crocker Peanut Butter Supreme Brownies. The picture above are not the Betty Crocker brownies. They are; however, peanut butter brownies made with quality ingredients from a reliable source recipe...but all that goes down the drain (or in the trash) if you are expecting great brownies and get a sub par dessert. Rob's kind and finished his. I finished mine, too, with a resolution to not try making brownies again. I just can't do it the way Betty or those pesky little PHOs do. Oh well. When I think of it, there are many things you can expect to not see me making on this blog:

• A fatted calf, but you already knew that.
• A baguette. We have been to Paris and I am unable to produce bread like the French.
• On that note, I have agreed to never make croissants.
• A better ice-cream creation than Cold Stone's Birthday Cake Remix.

There are others things I cannot seem to duplicate or improve. That's fine. I suppose it keeps things real...or in this particular case of boxed brownies, keeps things full of shelf-life. How convenient. On a more optimistic note, look forward to seeing some recipes with ingredients I have never used before and don't exactly understand just yet...but that's what keeps it interesting, right?

andrew

Happy Birthday, Andrew!

wii

Currently Playing:

Nintendo Wii

PS - tennis and boxing are my favorite...so far.

grapefruit

Grapefruit is a healthy option for breakfast or snacks. It happens to be in season, so why not try a grapefruit...broiled.

How to Broil a Grapefruit

1. Select a grapefruit.

2. Slice in half.

3. Sprinkle with brown sugar.

4. Set under broiler for 4-5 minutes.

How simple! A caramelized grapefruit in just minutes.

PS - I don't even like grapefruit, but was very curious that I would if it were caramelized via broiler...I do.

DMBLGIT? (again)

So the latest DMBLGIT? gallery is up and running. Click here to view each picture entered for the month of December 2006. The last day to enter is January 24th, 2007, so there is time to enter a picture of your own. I'll update you with the winners. If you are unfamiliar with DMBLGIT? and are confused or care to learn more, click here.

cookbooks

Some of my favorite cookbooks. I reference these pretty often (weekly?) and have found the recipes to be easy, creative and affordable. It goes without saying they taste well, but I said it so...

snow?

It "snowed" in town yesterday! Yep.
PS - The quotation marks indicate the snow we received was much more like big pieces of hail. Either way, it was really cool.
Thank you, TMC security men, for this picture.

sweazy love

I love Sweazy. I love these ladies...and boy.

Top Row: Francesca, Kathy, Sarah Jane, Sam, Baby Mitsuki, Chie, Jillian

Bottom Row: Me, Sarah, Becka, Bekah

like summer

As we were driving home from work last night, I noticed something...it wasn't dark outside and it was past five in the evening. Hmm...could Spring be on its way, leading to Summer's longer days and brighter mornings? Sure makes early-morning running and food photography convenient. Then I remembered it was January and my thoughts of BBQs and fresh-cut grass seemed far away...until I prepared a recipe inspired by this book for dinner. You may remember I made a similar recipe back in August, just as Summer was ending. I guess last night was an attempt to begin the season...but this morning was still pretty dark and cold. Oh well, it's actually one of my favorite times of year...fall and winter, so I'm down with the wait.

These rosemary and chili pepper corn and potato kabobs were easy to prepare and assemble and look something like hotter days and longer nights. They make me excited for the new recipes I will try in the months to come, as I am certain, cooking what is in season is always the best way to maximize the dollar...and our taste buds. If you are uncertain what is in season, check out this link. Remember that we live in a funny little world, where farms and gardens are manipulated to overstock our shelves. You can pretty much find anything, in season or out, any time of year, so remember these things when you go to the grocery store.

1. Seasonal food is less expensive...should those berries really cost that much? No...they are most likely out of season.
2. Seasonal food tastes better. It will look nice. You are not obligated to purchase funky apples that taste terrible or green pineapples, so don't, if that's not your thing.

winter camp

We spent the weekend at winter camp in Big Bear with the high school students from church. Our camp theme was "unashamed", based in II Timothy 1:8-12. The teaching was both encouraging and presented in a new way, focused on who God is (not necessarily being bold), causing us to be (so glad, excited, thankful, humble etc.) unashamed. How could we be ashamed (about anything pertaining to the Lord) when we know God more? We will be learning these things our whole lives...this weekend just gave us an opportunity to think and hopefully apply the truth of scripture to a greater extent. Camp was spiritually refreshing, fun, cold, serious and silly. It was a memorable and blessed time. Here are some of the campers and a few leaders.

moby's tea

I've been fascinated with Moby's tea shop since I read about it in his book. I'll be sure to check it out when I make it to New York...one of these days. Until then, I dig the tea I ordered from teany.

good-bye adam

Our friend, Adam Powell, moved to Texas this week to attend school at this seminary. We believe the Lord has great things planned for him. He is missed here, though. There was a going away gathering for AP over the weekend. Here are just some of his friends....bummed he isn't living in our town anymore, but thankful he is saved and trusting in Christ...and coming to visit as often as possible.

PS - Adam is in this picture. I promise.

potato waffles

Sometimes we have leftovers in our fridge. I've gotta say, it's not often, but it happens. Rob calls this the pizza game. Make enough for everyone to be satisfied. If there's half a pizza left, maybe you made too much. If there is one slice, to be polite, no one will eat it in case the other person wants it. If nothing is left, someone's hungry...or overate. The goal is to have a few slices left...if leftovers can be categorized as a goal. Hopefully we have bigger goals than this. All that to say, I like the pizza game. I'm not the greatest at it, sometimes it hurts my head but in all reality of our overstocked country, does it really matter?
So...we did have leftovers recently. Here's an idea for a mashed potato waffle. It's simple. Try it, maybe.
Mashed Potato Waffles
By Sarah Ikegami
*Leftover Mashed Potatoes...any kind, any flavor. These happen to have sea salt, pepper, herbs, chives and soy yogurt in them.
*Potato Flour. You could use any flour.

Heat a waffle iron. Scoop 1/2 cup mashed potatoes and roll into a ball. Roll in potato flour. Put onto waffle iron for a few minutes. That's it! Garnish with soy yogurt and chives. Some people like sour cream or Greek yogurt. Some prefer nothing. That's fine.

abby

Meet Abby Shearer...friend, fellow beleiver, wife to Andrew, school teacher, and mom-to-be!

gift to me

Currently Reading:
A Christmas gift from Rob. I wonder if he's trying to tell me something...either way, it's extremely informative.

harvest bread

Every family has their quirks...usually they are many. My family is not exempt. Where shall I begin? Stockings. Christmas stockings, that is. My parents have always given us great stockings. They are vintage looking, colorful and knitted, with our names written in my Mom's practically perfect cursive penmanship. They're long and thin and don't hold alot, so most of the gifts for the stockings are wrapped and laid beside the appropriate stocking. My Mom and Dad always say we can open our stockings before everyone is awake on Christmas morning, but we, the siblings, tend to wait and share the excitement with each other. This last Christmas, I noticed a gift in Rob's stocking made by my sister...roasted pumpkin seeds. "How sweet", I thought, and quickly remembered a recipe I have been wanting to try requiring pumpkin seeds. The recipe was inspired by this blog...easily one of the best food blogs I have seen. Keeping the original nature of the recipe, I confess I did change a few things, making this harvest bread, dairy and egg free. "I changed a couple things about it...", I told Rob on Saturday morning as we sliced into it to enjoy with our French-pressed coffee. "Let me guess....vegan." He guesses everytime. You can find the recipe here. I followed it but replaced milk with vanilla soy and eggs with egg replacer. I also used roasted pistachios instead of pecans. So technically, they are two different breads...but I give the credit to Bea and thank Julie for the roasted pumpkin seeds in Rob's stocking.

wheatberry salad

I've tried wheatberries several times at our local Whole Foods, but until last night, have never prepared them myself. After boiling wheatberries for about 50 minutes, a soft and crunchy (if that's possible) grain, similar to barley, made a simple and satisfying meal. Mix in mushrooms and onions sauteed in white wine and soy sauce, sprinkle parsley, sage and chives, add a dash of sea salt and pepper and you too can enjoy a warm, Asian inspired wheatberry salad.

favorites

We all have stories...and favorites. Favorites refer to more than the list of links I click on an average day. They are constant and are referenced, quoted, admired, worn or eaten alot. I thought, "Why not list some of my favorite things on the blog?" So, for those interested and to some of your surprise, here are some of my favorites:

• Movie: The Wedding Singer
• Song: Stairway to Heaven
• Board Game: Scategories
• Scent: Rice Flower & Shea
• Color: Green
• Food: Sweet Potatoes & Pineapple...together.
• Season: Autumn
• Bible Verse: I Samuel 15:9
• Lotion: Jergen's Cherry Almond

So...there they are...a few of my favorites. My "Currents", however, change from day to day. They are located on the right side of this blog.

orange tree

If you know my Dad, you know he is quite the tree expert. Willows, peppercorns, oaks, eucalyptuses...it's impressive what you can learn about these icons of growth from my Dad. I cannot count how many times we have been walking down the road or driving along the highway and he is squinting and pointing at the varieties of trees to appreciate (trees and power lines in need of improvement...he can't help it, he works for this company). My Dad has also been known to "mark" special occasions by planting a tree. He and my Mom tend to the "Cortlen" tree, in honor of my nephew. They also have the "Wedding" tree, which I am thankful is alive and well (just like us). All this to say, my own tree-fancy has grown because of my Dad's influence. Someday, I hope to inherit his green thumb and be able to maintain my own trees and garden (if that is possible on a very small balcony)...until then, I can admire this fruit from an orange tree planted outside of my parent's room.

hollie's day

Happy Birthday, Hollie!

brian & mikayla

My most recent picture of Brian and Mikayla, my brother-in-law and niece. She gets cuter everytime I see her, now, just over a year old.

double chocolate

I've been known to not follow recipes at times.

"Hmm...did you change the recipe at all?"...is something I'm asked when confusion over failed attempts occur.

"Maybe a little?...but it should have worked..."

Yesterday I did follow a recipe for some double chocolate cookies from my Vegetarian Times magazine. When I realized there had to have been a typo in the ingredients, I kinda came up with my own recipe. Keeping the nature of the recipe, I elaborated the suggested cookies into my own batch of something sweet. Here's what I used for a vegan double-chocolate-walnut-almond-oat cookie. I know, the name still needs some work.

.....cookies, by Sarah Ikegami

1/3 cup Vegan butter (Earth Balance makes some and is easy to find)

1/2 cup sugar

1/2 ts. pure vanilla extract

1/2 ts. pure almond extract

2/3 cup whole wheat flour

1/4 ts. baking powder

1/4 ts. baking soda

1/3 cup pure maple syrup

1/2 cup natural almond butter

1/2 cup walnuts

1/2 cup steal cut oats

Preheat oven to 350 degrees. Cream "butter" and sugar. Add everything else until well mixed. Drop Tb. size spoonfuls on parchment paper and bake for about 15 minutes. If it doesn't look right when you are making your dough...use it as an opportunity to create your own recipe. Just be sure to own it if it doesn't work...it happens.

bread machine

We love our bread machine. This French bread has extra gluten in it, an ingredient I have found essential for light, fluffy bread. Maybe there is another way to avoid dense bread, but I have yet to discover that secret.

follow-ups, 4

Here are the most recent follow-ups:

Follow-ups refer to former posts...they include pictures, articles, reviews, results, etc. I have included the month these posts refer to...in case you wish to review the original thought/idea to the follow-up:

Julie (September 2006)

Dark Coffee (November 2006)

Family Vintage (November 2006)

DMBLGIT? (December 2006)