In Season : Kitchen Odds and Ends

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I’ve been spending a lot of time in our small kitchen lately. Just doing lots of meal-making and treat-baking. We have everything we could possibly need to fill a kitchen, but it doesn’t stop me from looking…

Now that Alex is big enough to want to work beside me in the kitchen, my mom sent us one of these but in red. Alex loves it!

My bundt pan was well over 10 years old, dented, with a scratched up inner coating, so it’s one of the things that didn’t move with us to Colorado. Since we have a kiddo in the house, it could be fun to replace it with a castle!

We use our mason jars for everything in the kitchen, from mixing up dressing to storing our dry goods. So I always love it when I find a new mason jar-related product, like this tap from Cuppow.

We’re big fans of that company, using their drinking lids all the time.

In fact, a few Christmases ago I gifted the siblings Cuppow lids and Holdster sleeves.

And with mason jars on the brain, I’ve had my eye on this cherry pitter for a few summers now. Maybe next year I’ll finally pull the trigger and buy one.

Calder and I are still settling into our kitchen, in fact, we just hung a wooden magnetic knife holder from this Etsy seller this week. It is beautiful, and we’re told it puts less wear on the knives than a metal one.

Ok, maybe there’s one more thing we need – great spice storage. We like keeping the spices in their grocery jars, but we want some easy way to store them. Any suggestions?

Image from KQED.

Creamy Coconut Banana Popsicles

It has really been a summer of popsicles hasn’t it?  I’m currently in Atlanta, Georgia and it is SO HOT. Unbelievably hot.  While I’m outside working, I’m thinking of these creamy coconut and banana popsicles.  While they have similar ingredients to the toasted coconut pops we made a few weeks ago, they’re much healthier and have a stronger banana taste.  Of course, your pops will range in sweetness depending on how ripe your bananas are.  I let mine turn brown before I made these yummy, creamy, coconut and banana pops!

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Ingredients:

  • 1.5 cups coconut milk
  • 5 very ripe bananas
  • 1 TBSP shredded coconut

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The how:

  • Simply throw all of the ingredients in the blender and blend until smooth.  I added a sprinkle of cinnamon too. Crazy, I know.
  • Fill your popsicle molds and put them in the freezer for about five hours.

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I hope you love these basic, but tasty banana pops!  Personally I think they’re best when eaten for breakfast.

Welcome August!

On the first Wednesday of each month we like to pause and take a look at what’s going on in the world around us, with a particular focus on animal activity, celestial events, and our farmers’ fields.

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As I sat down to write this post, I had lump in my throat realizing that summer was almost over, but then pulled myself together and remembered that for most of our childhoods, August always represented the peak of summer. We still had one (two if we were lucky) week of beach vacation on the calendar. At home days were spent outside at the city pool with afternoons on the soccer fields. And in the evenings our dinners usually included something just picked from our Pop’s garden.  So, with that in mind, I’m not going to let this summer fade away, and I hope you won’t either. Let’s fill it with sun, water(melon), and grilled veggies.

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Earth and Sky

Throughout the summer season, we’ve been following the migrations of Africa’s wildebeest, North America’s Porcupine Caribou, and (the world’s?) Arctic Terns.

Wildebeest

Continuing their clockwise migration, the first of the wildebeest are crossing the border from Tanzania into Kenya. Their August location is marked by the red shading in the image below. They will stay in Kenya on the Maasai Mara Reserve through October before returning south.

 

Arctic Tern

The Arctic tern is just beginning its 21,500 mile migration south (the green lines in the image above) from Greenland to Antarctica, although, this is not a single direct flight. They have a favored stopover location in the Newfoundland Basin of the North Atlantic where nutrient rich waters provide a source of fuel for the journey ahead.

Caribou

The caribou’s movement during this month is less precise, as their migration south may begin anytime from late August through October. The most common movements observed by the caribou during August is a vigorous shaking of their head, stomping of their feet, and racing wildly from one point to another on the tundra. What are they doing? Trying to avoid the warble and nose-bot flies. As you’ll see these flies each carry out their own migrations on the caribou during this month.

 

The warble fly lays its eggs on the fur of the caribou. When the larvae hatch, they burrow under the caribou’s  skin, moving under their skin to the animal’s back, once their, they form a capsule around themselves and then cut a breathing hole through the caribou’s  skin. The larva will remain under the caribou’s back skin until spring when they cut a hole and drop out of the caribou to mature into adult flies. The bot-nose larvae migrate through the caribou’s nasal passage until they reach the entrance to the animal’s throat. The nose-bot larvae will remain there until spring, growing so large that they can begin to interfere with the caribou’s breathing! Whatever you do, don’t do an image search for either fly.

Celestial Events

August’s full Sturgeon moon will take place on the 10th. One of our favorite meteor showers, the Perseids, peaks this year on August 12th and 13th, producing up to a meteor per minute on these evenings! Fingers crossed that the skies are clear (we spent a few rainy years parked at the beach cursing the clouds). On August 18th look for the conjunction of Jupiter and Venus; the bright planets will be clustered together in the eastern sky just before sunrise. Neptune will be at its closest point to Earth on August 29th. It still just appear as a small blue dot in the sky, but special none-the-less.

Fields and Festivals

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Just when you think the markets couldn’t be any richer, August’s produce is here to blow us away. Have you been to your local farmer’s market? What’s in season near you? We’ve had a run of delicious melons lately, and I hear that the Colorado peaches are about to hit their prime (you didn’t know we had the most delicious peaches this side of the Mississippi, did you?). It’s a good thing too, because Little A goes crazy when we’re shopping for produce ~ trying to sample everything before take it to the register! August is going to be one big peach-fest in our house.

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If celebrating the season’s bounty is your thing, we found some festivals that highlight everything from peaches and watermelon to beef, beans, and shrimp!

And if you’re looking for arts and music, here’s what we’ve found:

As usual, we’ve just touched the tip of the iceberg with these lists. We tend to favor our home states when researching events, but if you hear about anything worth publicizing, please let us know.

Happy August ~ make these your best summer days yet!

Wildebeest image from here. Arctic Tern migration from here. Photo of warble fly from here. Image of deer head dissection sourced from Wikipedia.

Spring Rolls {Vegetarian & Vegan}

Mint is our ingredient of the season. Our archive of mint posts is rich with ideas for drinks, salads, main dishes, and cosmetic uses!

Before last week I had eaten my fair share of spring rolls, yet never made them, but with mint as our ingredient of the season, this was one of those recipes that I was excited to stretch my muscles and try making at home. I was totally intimidated before my first wrapper hit the water, but I’m happy to report that these were surprisingly easy to prepare!

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Making spring rolls at home is so much fun because you can personalize them to your tastes, choosing your favorite protein (tofu, shrimp) and vegetables (sky’s the limit!). On this particular night, we opted for veg rolls with tofu as our protein and nappa cabbage, carrots, and cucumbers as our vegetables. I did the rolling while Calder and A.Max were out on a bike ride, but while doing it, I thought about how this would be even more fun to do with a group of friends ~ setting up a big spring roll bar and letting everyone roll their own. If you try that, let us know how it goes!

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Seasoned View: Vol 5

Each month we share our Seasoned View.  Snapshots of nature taken by the Seasoned sisters. Find last month’s here and past month’s here.

Scroll through our August picks and upload one or all of them to use as your desktop background or even phone and tablet wallpapers.  Simply click on the download link below each photo and save the image.  Enjoy!

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seasonedview-1-8Click here for hovering hawk.

seasonedview-1-5Click here for misty morning.

seasonedview-1-7Click here for mushroom huddle.

seasonedview-1Click here for golden rods.

seasonedview-1-6Click here for macro bud.

seasonedview-1-4Click here for sunflower field.

We hope you enjoy your desktop swag – pass on the nature love by spreading the word about Seasoned View: Vol. 5. Happy Monday and have an awesome August!

 

 

 

 

 

 

 

 

Don’t Let’s Go to the Dogs Tonight

Today we’ll be chatting about our summer book pick, Don’t Let’s Go to the Dogs Tonight: An African Childhood by Alexandra Fuller.  Like last time, we each wrote our thoughts below, just thinking about what stood out to us when reading the book and commenting on each other’s posting. We hope this format isn’t too difficult to read and respond to, as we would like to continue the discussion in the comments throughout the day.

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Fair warning, this discussion (and probably many of the comments) will have *SPOILERS* so please don’t read this post if you haven’t finished the book yet.  After you’re done, feel free to revisit this post and share your thoughts with us.  If you have finished, why not join us in reading Fuller’s follow up –  Cocktail Hour Under the Tree of Forgetfulness and if you can’t get enough, here’s a great book talk with Fuller.

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Vegetarian Pesto Pasta Salad

Summer is in full swing, which means everyone needs a picnic pasta salad recipe, including you!  Cold salads are great for lunches, beach coolers and midday hikes so mix this up, throw it in a jar and eat it in the sunshine!

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Ingredients:

  • 1 cup peas (fresh or frozen)
  • 1 large cucumber peeled, deseeded and chopped
  • 2 carrots peeled and chopped
  • 1 yellow or red sweet pepper chopped
  • 1 cup chopped broccoli
  • 1 box of your favorite penne or rotini (I’m a big fan of this veggie pasta)
  • 2 heaping cups fresh basil
  • 3 cloves garlic
  • 1/4 cup pine nuts (or walnuts if pine nuts aren’t available)
  • 2/3 cup good olive oil
  • 1/2 cup freshly grated parmesan
  • salt and pepper to taste

The how:

  • Put a pot of water on to boil and add a tsp of salt to it.  Once the water boils, cook the pasta according to the box.  Drain and set aside to cool.
  • Clean the basil and add it to the blender along with the peeled garlic, nuts, 1/3 cup olive oil and the parmesan.  Add more olive oil until it reaches the desired consistency.  Add a few shakes of salt and pepper to taste.  Set the pesto aside.
  • Chop up the pepper and broccoli and add them to a large serving bowl. Peel and cut the carrots.  Peel the cucumber, cut it in half long ways and scoop out the seeds. Chop up the cucumber and add it to the bowl.  Rinse off the peas.  If you’re using frozen peas, defrost them in a bowl of hot water for five minutes then drain and add them to the other veggies.
  • Add the pasta to the serving bowl and mix in half of the pesto.  Add more pesto spoonful by spoonful until desired coverage is reached.  (Save the remaining pesto to hydrate the pasta salad in the future.)  Sprinkle some parmesan on the salad if you wish.
  • Keep covered in the fridge for up to a week.

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I promise this pesto pasta salad will rival the classic mix of meat, cheese and pasta that your mother used to make.  Enjoy!

Mosquito-repelling Plants

I know it seems a bit late in the season to do a planting post, but by now many gardens have reached their peak, and this is when I find myself wandering around neighborhoods looking at the yards and getting inspiration for next year. So, if you’re a planner like me, I thought you might like to hear about how we put the flower beds around the beach house’s outdoor shower to work for us.

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The Eastern Shore area is known for its mosquitos. There have been years when we’ve visited Chincoteague and find ourselves running from the car to the front door and still having dozens of mosquitos on us! Or times when we’ve camped and can see the little insects perched on our tent waiting for their next meal. Needless to say, we were prepared for the mosquitos when we moved over to Saxis and ready to put up a fight in order to enjoy the outdoor shower.

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The shower is located at the back of the house, just around the corner from the back door that opens into the kitchen. We created one flower bed that fills the space from the back steps around the corner of the house to the shower. We also made this a garden area that transitions from herbs (for use in the kitchen, but working double-duty as mosquito deterrents) to our ornamental and aromatic mosquito garden. When it came to picking plants, we went with ones that would do well in this location, which was pretty easy since it’s a sunny spot right next to the hose, so water and light were not constraints. There are a lot of plants that repel mosquitoes, but we were particularly interested in the ones that do double duty, either as edible herbs or as fragrant flowers.

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Fortunately for us, it seems like the constant spray of water from the shower head keeps them at bay while it’s on. But adding these plants helps to further deter mosquitos from the area which is nice as you’re walking to and from the shower and when you’re in the stall getting undressed and dressed without the water running.

Mosquito-repelling Plants

  • catmint
  • creeping thyme
  • lavender
  • lemongrass
  • lemon-scented geranium (the citronella scented variety has been shown to be ineffective)
  • mint
  • rosemary

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How do these plants work their magic? They each have aromatic compounds, the same ones that make these plants appealing to us, that repel the mosquitos.

As a result, many of the plants on our list work best when their aromas are released, either by rubbing or crushing their leaves. We planted the rosemary, lemon-scented geranium, and lavender closest to the edge of the bed (leaving some room for them to expand). The idea being that people will brush these plants with their legs as they walk from the steps to the shower, releasing the plants’ aromas. The mint is in pots and in a particularly well-gaurded corner of the bed (trying to tame its wild growth). Their fragrance is released every day around happy hour when we’re out there picking leaves for mojitos. The creeping thyme is planted in the small space between the cement slab and the base of the shower; the perfect location for people to step on it and release its fragrance as they are getting into and out of the shower. The lemongrass is planted along one edge of the shower providing a simple natural screen on the side that is most public.

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I also included catmint on our list, but didn’t plant this in the shower garden area. It’s a tall plant and didn’t fit in well with the design for this small corner, so we put it on the other side of the back porch. It’s a surprisingly useful plant, with compounds that are 10 times more effective than DEET at repelling mosquitos! With results like that, I had to at least mention it in this post.

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And, of course, if mosquitos are a problem in your yard, one of the best things you can do is to make sure you empty any standing, untreated fresh water. For example, all of those road ruts from your off-roading escapades and the holes you made looking for that buried treasure? Fill them in. Be a leader, not a breeder.

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Mosquito poster from Wikimedia commons.

Half of Seasoned Turns A Quarter!

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If you have been following along, you know that Katie and I are both July babies.  It’s a little part of our relationship that we absolutely love!  July just seems like the perfect month for a birthday and a party for that matter.  Or does everyone think that about their birthday month?  This year I turned twenty-five!  A quarter of my life has been lived and I only have seventy-five left! Yes, I plan on living to a hundred.

I don’t put too much emphasis on having an “amazing” birthday because I think all that added pressure can really ruin a perfectly good day.  Each year I try to have a really good “normal” day and because of that every birthday seems perfect!  What’s your equation for a great birthday? Do you plan a party or some special adventure? Do you secretly hope others make your day fabulous? Do you go with the flow and see where your b-day takes you?

This year I went on a lovely morning hike with some pups and then I went grocery shopping and bought myself $50 worth of cheese, berries and fresh flowers because who doesn’t love all of those things?  After gorging on raspberries and cheese I cooked a tomato tart and waited for Kevin’s parent’s to arrive.  This was their first visit to our apartment in North Carolina (it’s a 500 mile drive!) and it happened to land right on my birthday!  In the meantime Kevin gifted me a Camelbak (I borrow his ALL the time), an old fashioned ice cream scoop (he knows I hate bending our spoons, but I love super hard ice cream) and twenty yoga classes at my favorite studio (BEST present ever).  Once the rents arrived, we went to a great restaurant in Carrboro called Venable.  Kevin and I had been meaning to try it for awhile and it was better than we anticipated!  I ate the buffalo mozzarella ravioli with lemon-arugla pesto and I had panna cotta with raspberries for dessert.  I also drank several mule variation cocktails.  It was one of the best cocktails I’ve ever had. ever.  It was a blend of spicy ginger ale, vodka, cucumber, lime and fresh sage.  I plan on trying to recreate that little baby for the blog so stay tuned!  After our delicious meal, Kevin’s parents drove to their hotel while we wondered what to do.

We wanted to celebrate some more, but I also really wanted to hang out with Ca$h the dog so we decided to do both!  We looked up all the dog bars in Chapel Hill (there is four!) and settled on The Underground.  After adorning Ca$h with a few accessories we put on our walking shoes and headed to the bar.  The Underground was actually pretty calm.  The twenty or so folks in the bar were excited to see our pup and he was given lots of pets and hugs!  Around midnight when the bar cleared out, Rick, the bartender, told us to take Ca$h off the leash, which made our time even more enjoyable.  Kevin and I were playing pool so it was nice to be leash-free.  Ca$h could happily roam where ever his little hound nose lead him, which was mostly to the ladies room.  He also laid in front of the door for awhile and acted as the bouncer.  No under-agers here!

Two games of pool and eight games of air hockey later, we were finally ready to head out.  We decided to sit at the bar and have one more drink and that’s when something pretty awesome happened.  Ca$h joined me and sat on the bar stool next to me for my final birthday drink.  He was our designated leader so he didn’t partake, but having my pup pal next to me made my birthday that much sweeter.  He even snuck behind the bar to bid Rick a final farewell before we left!

As if my birthday couldn’t get any better, about a block from home, Ca$h quickly circled Kevin, wrapping Kevin’s ankles in the leash and tripping him!  Kevin, disoriented (ok, and drunk) dropped the retractable leash and Ca$h went running!  (I wasn’t worried because we were a block from home and our neighborhood is very, very calm and quiet.)  As I’m doubled over laughing hysterically, here comes Ca$h bounding down the middle of the street right towards us, but one thing was missing: his leash!  He got tangled on something and ran away so fast that it snapped right off about two feet from his collar.  If you know Ca$h, you know that he’s sporadically crazy.  Ca$h’s tangle, trip and escape was the cherry on top of my ice cream sundae of a twenty-fifth birthday!

I finished out my twenty-fifth birthday weekend (I hope you’re all with me when I say birthday celebrations are meant to last more than 24 hours) by visiting several new restaurants including Allen & Sons, Mama Dips and Squids.  I also tried raw oysters for the first time and I loved them.  I’ll definitely be hitting up Oyster Fest this year! I also went to my first Durham Bulls baseball game, which was the best 15 bucks I’ve ever spent! I highly recommend going to a minor league game.  You’ll get to see some major leaguers without the price tag and helllllllllo, peanuts and cracker jacks and in this case, local craft brews!  After the game, we all roamed around the American Tobacco campus, which has a handful of restaurants and taprooms as well as lovely old brick architecture.  Of all my first experiences this weekend, I think my favorite was visiting Honeysuckle Tea House with Kevin’s mom.  We spent a good two hours lounging in the open air structure sipping spicy ginger kombucha among tinctures, elixirs, balms and medicinal herb mixtures.  Afterwards, we walked the herb gardens and I snagged some Thai basil, which I have such a hard time finding in grocery stores.  (You can expect a Thai recipe soon!)  This past weekend was one for the birthday record books.  It was an inspiring couple of days between all the new food, cocktails and experiences.  It was a great reminder to travel and explore even in your hometown.

(Just so you know: The next day I found Ca$h’s retractable lease wrapped around a cherry blossom tree in our neighbor’s front yard! Also, all these pics are from cell phones so please excuse their quality! Thanks Kev & Kathy for capturing this memorable weekend!)

Fresh Mint Ice Cream

Mint is our ingredient of the season. In the kitchen we’ve made a few alcoholic and non-alcoholic drinks, salads, and meatballs. For the bathroom we made a refreshing foot scrub and some non-toxic deodorant.

You know the mint ice cream in your grocer’s freezer section? This is nothing like that. This ice cream gets all of its minty flavor from fresh mint, and with that comes a deep, green, earthy flavor from the plant. That description may sound crazy for ice cream, but when you eat fresh mint you taste so much more than the isolated mint flavor that’s added to commercial ice cream. By infusing the milk and cream with fresh mint, you’re adding those layers of complexity to this very simple dessert.

As I was sharing a cone with A. Max this afternoon, I was trying to think of another way to convey the flavor of this ice cream. At our house growing up, there was so much mint growing around the edge of the garden that it would get cut with the lawn mower. Have you ever experienced that? Mint getting cut with the green grass on a hot summer day? That’s this ice cream.

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