Water Babies

Spending the afternoon at the pool with my favorite little people (well, two of them at least) brought back a flood of memories.

So much of my childhood was spent at our neighborhood pool - weekly summer swim meets (which also meant an introduction to sugary candy and a fear of loud, startling noises, like the Starter's gun), birthday parties (if you were lucky), and when we were the luckiest, days that turned into evenings when my mom would call for us on the main pool phone (am I dating myself?) with the welcome news that she and my dad would be bringing down dinner... to be eaten poolside, probably at adult swim, so we didn't miss a minute of time in the water.

It also reminded me of the less happy memory of the huge hill that we had to bike up in order to return home each evening. The hill that had been all laughs and a strong breeze as I had flown down it with barely a care in the world earlier that morning. And to think... I thought life was hard just because I had to walk my bike up a steep incline?

Seeing these two swim around, with the water splashing across their faces... all received with nothing but laughs... seemed to wash all our cares away. Sure Charlie didn't love being submerged and Caroline's life jacket made it hard for her to swim as much as she'd have liked... but the raw emotion and excitement they both had with each step into the relative unknown was undeniable and I couldn't have been happier to be there... with them, with family.

It's afternoons (and sweet kids) like this that make any amount of work worthwhile. You try and be a grumpy adult with one of these smiles staring back at you.

No Pictures, Please

 Recipe: Whatever-You've-Got-Quesadillas

If for nothing else, this post is dedicated to the fact that I truly do take pictures of (almost) everything that comes out of our kitchen... and that I know it's annoying (sorry?). Though most meals (thrown together using whatever is in the fridge) are immediately deemed too insignificant for the blog, with our strictly formal atmosphere and all. Thus, the sometimes fluorescent-lit - tsk, tsk, I realize, but folks, we eat dinner at night and as such, when there is little to no daylight - photos become just more - and more - practice shots (which I suppose, I'm the better for, though my work might indicate otherwise).

It must be noted, while we're here, that spouses of those of us who do play paparazzi with their dinners should be awarded medals. What else can you say for someone who sits patiently as I photograph each (mundane) step of (any-ole) dinner and then snap even more pictures as the meal sits (getting cold), all the while, certainly anticipating that first bite.

As if that weren't yawn-inducing-enough, what I've got for you today is one of those previously mentioned, thrown-together, weeknight meals. Quesadillas are certainly not a Kara-original. But they are a delicious meal that might just be perfect for a multitude of reasons. None of the least of which because it's Mexican - and as long as I'm eating Mexican, the world is right. And it's ideal for weeknight meals to boot - just grab any protein, vegetables and cheese you've got, along with some tortillas and heat, and dinner's on the table (or at least ready to be photographed).

Whatever-You've-Got Quesadillas
serves 1-2 for dinner, 3-4 for snack/appetizer (can be scaled for your group)

1/2 c chopped onion
1/2 c diced bell peppers
1/2 c frozen corn
1/2 c black beans (we cook dried black beans in large quantities using this method and then freeze them in small portions)
1 c chopped, grilled chicken (ours had previously been frozen)
2 TBSP cilantro, roughly torn
1 c shredded cheese of our choice (we used cheddar and Monterey Jack)
2 whole-wheat tortillas

Spray a 10-inch frying pan with cooking spray and cook onions over medium heat for about 5 minutes, until translucent. Add peppers, corn and beans (drained) and cook until heated throughout. Add in chopped chicken, just to warm. Remove all ingredients from pan, leaving the pan heated.

Place one tortilla in your re-sprayed pan and pile half of your chicken and bean ingredients on one side of the tortilla. Cover with 1/2 of your cheese and fold the tortilla in half. Heat the tortilla through, until the cheese has melted and then remove from heat and (take pictures and then) serve!

But if I've bored you... worry not, on the other side of this (i.e. as soon as I'm ready to write another recipe post) is some to-die-for (and absolutely worth every photograph) homemade Key Lime Pie Ice Cream, complete with pieces of homemade graham cracker crust throughout (and perhaps a teaser of some Key Lime Pie Sorbet).

How Does Your Garden Grow?

Literally... how do you get it to grow?

I've talked before about our yard and garden... even at times, sounded ridiculously proud of it. Sure, we have shrubs that we lovingly prune each year and they (thankfully) flower again and again. A bed of your typical perennials also continues to grace us with their presence. Of course there are herbs... can any "cook" live without them, after all? And my mom has helped me over the seasons to arrange a mean container.

But... (a very big) but... this hydrangea (that I now know could be a beautiful pink flower!!!)... this glorious little (wimpy in comparison to its sister and brothers I'm seeing everywhere) flower has stumped me from day one. I know hydrangeas flower from old wood and thus need to be pruned very early... so after having no success the first year when I cut it back immediately after flowering, I haven't pruned her for the past two years. You read that right... not one snip (which these folks say shouldn't matter). As a result, we got a healthy looking shrub... with vibrant, dark green leaves - but no buds, or flowers. And this year - what can only be attributed to the heavy snowfall - four or five buds appeared on our once again otherwise-flourishing hydrangea. While I'm as grateful as can be for these blossoms, I would love to know how we got so lucky and moreso, how I can duplicate this effort (and then some) next year.

In the meantime, my gardening satisfaction for the year will have to come from the other side of our yard... in the form of vegetables. After a successful spinach and still burgeoning green leaf lettuce crop, we've started digging up our sweet baby carrots and enjoying our fresh tomatoes (while waiting on our pole beans, zucchini, and bell peppers). There's just nothing more fun than pulling a grown-from-seed real-live vegetable from your own (compost and all) garden.

Thus, as you might expect, we're already thinking about what to grow in the kitchen garden this fall and again, next spring! Besides conquering a finicky hydrangea, any recommendations for another season of fresh, homegrown, veggies?

Mysterious Splashes and Squeezes

Recipe: Chicken, Craisins, and Walnut Salad (Sandwiches)

It's true that we just got back from somewhere a lot more exciting (and photogenic) than this chicken salad but we've been devouring this salad (and/or sandwich, depending on who you are in this household) for almost 3 years so I couldn't wait another moment to share it with you. *pictures of our July 4th weekend to come... someday

Devouring? A "typical" chicken salad? Really, Kara... the food(-ish) blog world doesn't need one more person over-hyping a recipe. So with that, I will make a promise to you that this is no over-hype... sure it might just be that we have warped taste buds or the fact that we like anything in salad form (egg salad, tuna salad, etc.), but this Chicken, Craisin, and Walnut Salad truly is one of our favorites.

Is it the mysterious splashes of hot sauce? Or the squeeze of lemon? We'll never know (not that we're ever left with much time to figure it out)... all I know is that this is one of the two most often requested dishes around here, which to me says it is anything but typical. It also says "make me tonight... or tomorrow... or better yet, both!" (these leftovers are highly coveted in this house)

Chicken, Craisin, and Walnut Salad Sandwiches
adapted from Bon Appetit

1 1/4 lb skinless boneless chicken breasts
1 1/4 c thinly sliced green onions
1 c coarsely chopped walnuts, toasted
3/4 c Craisins
3/4 c mayonnaise
1/2 c chopped fresh parsley
2 TBSP fresh lemon juice
1 (scant) tsp hot pepper sauce
12 slices wheat bread, lightly toasted

Arrange chicken in single layer in medium skillet; add enough water to cover. Bring to simmer over medium heat. Cover; reduce heat to low and simmer until chicken is cooked through, about 25 minutes. Transfer chicken to cutting boat. (chicken can be made in advance using this method, or slow-cooked and shredded using this recipe)

Cut chicken (or shred) into 1/2-inch cubes. Mix chicken and all remaining ingredients except bread in large bowl. Season to taste with salt and pepper. Divide salad among 6 toast slices and top with remaining pieces of toast.

Hits the Spot

Alternate Title: Yet Another of my Mom's Treasures

I'm pretty much (sorta) over apologizing for the fact that I quote my mom here over and over and over... though saying "quoting her" should be taken lightly, seeing as how quoting anything is neither of our strong suits.

Speaking of strengths, I must give credit for the presence any athletic bone in my body to (wait for it) my ice cream-loving father. Gotcha, didn't I!? You'd have guessed my mom - and I wouldn't have blamed you - except for the fact that I've seen her (attempt to) tread water and break her toe at the mere touch of a soccer ball. Luckily, while my dad and I take care of the sports in our family, my mom can do just about everything else.

And this time, she exercised (no pun intended) her gift of uncovering a treasure (which happens to be my favorite spot #3 - I told you it was just a spot!).

If you don't recognize those dogs, then you must be new (welcome!). Seeing as how we're a little black-and-tan-long-haired-dachshund-obsessed around here, when my mom spied this beautiful, life-like graphic of two long-haired dachshunds in a vintage garden book (because dachshunds like gardens?!?), she snatched it up knowing I'd be all too happy to find it a home.

And it didn't take long... about 3.5 seconds after she presented it to us and I had quieted down from my ooohing and aahing (finding pictures of these wonderful creatures, especially of the long-haired variety, is much harder than you'd think), this space on our family room (yes, that same room that fills me with "eh") bookshelf was cleared, ever-so-slightly rearranged and then voila!

Who'd have thought that just a small piece of art could provide me so much happiness. It has since provided me countless moments of secret glances... not that the real thing is ever that far away.

Perfect For the Heavy-Handed

Recipe: Peanut Butter Cup Ice Cream

Is it a dad thing to love ice cream or just a my dad thing? Either way, it's almost a given that anytime I have the slightest thought about ice cream, it's accompanied by any number of fond memories of my dad scooping what remains to be the largest serving you've ever seen into his bowl (hurriedly at that, lest someone should swat his hand away).

I'm not sure that I can do this image justice but picture if you will a half gallon (or whatever they are, these days) of insert-ice-cream-brand-name-here... you remove the top expecting ice cream resting just at or below the lip of the container. At this point, in my house, if my dad had gotten to the ice cream first, sure, there might be ice cream left, but the entire first inch or two would have been removed via a swift (precise and practiced) motion (see above comment about a hand being swatted).

So it's with those memories in mind that I can sincerely say... eat your heart out, Dad (literally)! It's finally your day to shine (on the blog, at least)... and although you unfortunately don't get to take your gratuitous scoop(s) of this particular ice cream, this recipe is dedicated to no one else but you.

As far as the rest of you... whether your dad has a heavy hand or not, I willing to bet this'd be a winner on your Father's Day table too.

Peanut Butter Cup Ice Cream
from Cuisinart

1 1/8 c peanut butter (not natural)
3/4 c sugar
1 1/4 c whole milk
2 c heavy cream
1 1/2 tsp vanilla extract
1 c peanut butter cup candies, rough chopped

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.

Turn your ice cream machine on; pour the mixture into freezer bowl, and let mix until almost thickened, about 20 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Fitting Right In

I'm finally back with show-and-tell spot #2 of our casa. And no, my silence regarding all things home and garden wasn't because I couldn't find something else that I loved about our house (though admittedly, I always see room for improvement, or er... overhaul) or for that matter, because we haven't been working around the house (primarily in the yard... it's summer, after all, indoor updates can kinda-sorta wait!). Instead, it was a bit because I couldn't decide if we've got anything really worth sharing (and dreaming that it might - dare I say - inspire you?) even if they do make us happy and another, a sadly bigger dose of sheer laziness.

Buuuut... we (humbly) think that this corner of our family room housing this gorgeous drafting table was worth the wait. Truth be told, this nook lives in the room that without a doubt frustrates me the most of any in our home... daily even. Thank goodness for this little, inconsequential corner... that which gives me hope.

As I mentioned, an outspoken majority of the rest of this room leaves quite a bit to be desired (and thus the only chance you have of seeing it is if I get desperate enough to ask for help); our family room and I have a distinct love-hate relationship... in that I love one or two very minor parts of it (duh... shown here), and strongly dislike what's left.

The story of the life of this beautiful (and don't tell us if you think otherwise) table is one of significance. It was almost (phew!) tragically cut short; as during the move-in process, with my limited "vision", I was sure there was no place for it. After all, it was taller and much larger in surface area than any typical desk so using it as a bedside table or a desk in a guest room was out. Add in the fact that it was too wide for many of our 1940s random-width doorways, and we were left in a bind.

Thankfully, just as we were about to give up and draft a Craigslist ad, my parents arrived in town. And as you might guess, my mom's good eye saved the day. At the time the decorating style of the house might have been best described as (with compliments to the then-current - and only - resident) "clean bachelor pad", complete with only a recliner, ottoman, coffee table, bookshelf, and of course a TV. But through it all, my mom saw this oddly angled corner and stopped the presses. A few minutes (and a door off its hinges) later, and our work/wrapping/crafting station was born.

With the table in place, accessories were in order. Little by little, we added a revived (you just can't kill the suckers) philodendron in a quiet, cream planter, two black and whites framed similarly drawing your eye up the back wall, a task light, a sculptural glass container holding spools of colorful ribbon, and a basket (on the floor) of various wrapping papers (my rather weak attempts at injecting color). Overtime, we've worked in some more personal touches including the cute wooden dog, dried flowers and a picture from our wedding, as well as a prominent place for our ultra useful address-stamper (that sees at least weekly use - thanks, Missy!).

If you can't tell (by my more-than-you-needed details), things about our house that I feel are "put-it-on-the-world-wide-web" worthy get me a little excited... so excited in fact, that I've already picked my next favorite spot (this one is indeed just a spot) to share with you. So while you're thinking of (and letting me know!) how we can continue to dress up our precious desk-in-the-corner, stop by sometime soon to see how we figured out one (simple) way to make another small piece of our family room more palatable. It turns out I have a thing with corners...

Late to the Party

Recipe: Wheat Berry Salad with Chickpeas, Craisins, Feta and Mint

There are two things you can count on around here... that I'm always going to be the last to do or know about anything - which most certainly applies to new (or once they get to me, old) trends, and that I know nothing, and I mean literally zero, about anything related to pop culture, or that is cool or hip (for that matter, do "we" even say the word "hip" at this point?).

While I'm sure this surprises no one, not the least of which you all - after all, you've been privy to just a few of the recipes I throw around in our kitchen (frittatas? sausage soup? bar cookies? a fruit trifle? and sometimes, two chocolate recipes at once?), it did feel good to wipe yet another embarrassing admission off my chest.

Over two years ago, I read post after post of Susan's (among others) about bulgur, farro, quinoa, and a number of other whole grains that I'd never even heard of (truth be told, at the time, I was cooking whole wheat couscous, calling it a whole grain); and, they sounded not only delicious but each also boasted incredible health benefits. Thus it's fitting, albeit late as expected, that I've finally located (honestly, this was half the battle), cooked, and fallen hard for... wheat berries.

Since then, though, you can be sure that I've seen right through (past, and around) the hour-long cooking time required to transform these once dry and light-as-air pellets into tender little nuggets of chewy, wheaty, wholesomeness. In the very short time that we've been acquainted, our new pal has already met us in two delicious recipes (one of which got unfairly short-changed being served past the bewitching hour of decent photos), leaving us with over half a bag of the little gems waiting for their day to shine. And shine they will... as these low-maintenance guys certainly don't need much help.

How to cook wheat berries:

Add 1 cup dried wheat berries to a medium-to-large sized pot and fill pot with water, covering the wheat berries by at least an inch or more. Bring the water to a boil and then turn down to just simmering for about an hour, or until tender. Drain the wheat berries. From here you can either use them right away or store them in an airtight container in your refrigerator for several days.

Recipes with wheat berries that we've enjoyed:
Wheat Berry Salad with chickpeas, Craisins, feta, and mint (chickpeas were my substitution)
Wheat Berry Salad with black beans, feta, onions, and red onion vinaigrette (black beans were my addition; we loved this vinaigrette!)