Goat Milk Ice Cream, Baobab, Pre Run Snacks and Coconut Flour: Four Favorites September

Laloo's Deep Chocolate Goat's Milk Ice Cream - Four Favorites September | Fake Food Free

 

It’s time for Four Favorites, the September edition! I say that like there have been previous editions. Well, there haven’t.

You see, I’ve come across so many cool specialty foods and ingredients over the past year. Some I buy myself, others are sent to me for review. Many have become regular staples in my kitchen, others are treats that I think you must try.

In the past, I haven’t felt comfortable sharing about some of my favorite finds because they aren’t all ingredients. Having a blog called Fake Food Free that is focused on eating fewer processed foods has pressured me for a long time to show that I make just about everything we eat.

The truth is, I don’t make everything. I used to make a lot more when we lived in Kentucky, but in the Bay Area I have access to so much. I’m finding foods that are equally, or more, natural, unrefined, delicious (whatever term you want to use) than I can even make myself.

Don’t worry. I plan to keep on cooking and making things from scratch as I have for the past several years. I value that. There are some things that I really want to share, though, because the products are great or the companies are doing great work. And sometimes you can use a good gift idea!

I love browsing favorite thing posts from other bloggers so I thought it was time I start my own. Just once a month and hopefully you’ll find something fun you haven’t tried before. … 

Read More »

A Run in the Rain and Coffee in Seattle — Closing Out IFBC

I woke up last Sunday morning with a food hangover. Have you ever had one of those? It’s not quite the same as the kind caused by alcohol, but it a good indication that you had an enjoyable dinner the night before.

Sleepy and sluggish, I had yet to engage in a workout since I got to Seattle so I made myself get up and run. It was more of a run/walk as I tried to navigate where I was going, but then something awesome happened.

It began to rain.

And I began to bound. Well, I’m sure it didn’t look like bounding to the street-side spectators. Given all the food I’d consumed in the past 48 hours it was probably a heavy shuffle, but it felt like bounding in my mind and spirit. I stopped just short of running down the middle of the street waving my arms in celebration. RAIN.

If you ask me what I miss most after moving to California, the answer is rain. I don’t miss dangerous storms, but I do miss long, gloomy days filled with pouring rain. I was thankful Seattle pulled through for me.

After closing out a great conference, I still had one more food (and drink) adventure before my flight – Storyville Coffee. I’d learned by word of mouth (more like word of Facebook) that this was a new coffee shop opening in Pike Place Market. The official opening day is October 1, but throughout September anyone can visit by emailing for a reservation.

The big surprise is that it is not just a visit. It’s an incredible friendly greeting at check in followed by an invitation to order any drink and pastry you want, all on the house. I ordered a delicious cappuccino and a salted caramel roll that was outstanding.

As I sat in their ultra-cool loft-style space with a cozy fireplace burning up front and gazed out the window at Pike Place Market below, I thought, who does this?! Free coffee? (And excellent coffee, by the way.) Free food? All month before a grand opening? Available to anyone?

Well, Storyville does and it was pretty awesome. I’m so happy I had the opportunity to go during my visit to Seattle.  I can already predict that it is going to be the best place to escape from the craziness of the market. And I mean that in the best possible way, but wow, does Pike Place get crazy with tourists.

When I finally made my way through the long, slow security line at the airport, I was greeted with one of the friendliest TSA agents I’ve encountered yet. Through overhearing his conversations with others, I learned he was from California. He looked at my license, looked back up at me and said, “Did you miss the sunshine?” I said, “No, I actually really miss the rain. I loved it here.” He smiled and said, “Me too. That’s exactly why I moved up here.”

So it turns out not everyone dislikes the weather in Seattle and as you can tell the city can certainly hold its own when it comes to amazing food.

The International Food Bloggers Conference is in Seattle again, by the way. Same weekend, but with a larger group (up to 500), they are moving it to the Westin. Registration is up now for any bloggers who might be reading this.

Disclosure: I was required to write 3 posts about my experiences at IFBC in order to receive a discounted registration fee. This is email 3 of 3. The weekend involved many free products and foods from companies and restaurants that I may or may not write about. Thoughts are my own. I am not required to write about these foods or companies and will receive no compensation for doing so. 

Kentucky Road Trip: Natural Bridge State Park and Red River Rockhouse

 
During the summer of 2012, my husband and I made it a point to visit a few places around central Kentucky that were new to us, or that we have put off year after year. One place I reviewed a few weeks ago, The Bluebird, is a wonderful restaurant serving local foods in the small town of Stanford, Kentucky.
Our next stop included food, but some activity too. Kentucky is pretty well-known in the world of rock climbing for Red River Gorge, an area located in south eastern Kentucky, only about 45 minutes from Lexington. Nearby is Natural Bridge State Park, surrounded by Daniel Boone National Forest. For those of us who aren’t rock climbers, this may be a better fit. 
Walk up to the Natural Bridge
 
The natural bridge is just that – a natural sandstone bridge that arches  65 ft above the ground. The area is beautiful, and a nice place to spend the day hiking especially in late summer or early autumn. 
View of the bridge

 

Walking across the Natural Bridge

View from on top of the Natural Bridge
After a day of activity, you’ll likely be hungry. Until recently, pickings were limited. You could eat the traditional Kentucky buffet at the resort park, or there is always Miguel’s, the pizza place very popular among rock climbers. 
A few months ago, I had the pleasure of meeting the owner of a new place that opened up in the area. In fact, they are celebrating their one-year anniversary this weekend. I had promised to visit soon, so we knew what our lunch would be on this trip. 

The Red River Rockhouse is a cool little burger joint that has the charm of a quaint coffee shop. They source their meats from local farms, and they offer plenty of vegetarian and vegan options. And because they are located just across the county line, they also serve beer. 

 

 
Now, I have to be completely honest. If you are not a rock climber, you will be an outsider. That’s not to say that everyone isn’t incredibly friendly. They are. But you will likely get a few stares as you pull up to the parking lot. That is something I wasn’t expecting the first time I went to the other eating option in the area, Miguel’s. Rockhouse did seem to be a little more diverse with more locals as well as traveling climbers, but there is no doubt that I have – I’m not a climber – written all over me. But hey, when good food is involved, I step out of my comfort zone. 
We got there early so they needed to change the breakfast menu over to lunch, but we were still able to get a burger. A good burger too, with grass-fed beef from a Clark County farm. Unlike just about everyone I know, I don’t like thick burgers. I like thin, griddle style burgers that have crispy edges. It’s difficult to get a grass-fed burger like this, but if you like them too, then the Rockhouse is the place for you.
We left happy, full, and exhausted. (I think my exhaustion had a little bit to do with my 2 hour adrenaline rush due to my fear of snakes, but that is a story for another time. The burger got my mind off of it.) 
If you find yourself enjoying some of Kentucky’s gorgeous parks soon, be sure to seek out the Rockhouse. Oh, and a tip for finding it – just keep driving. The sign will jump out at you at the last minute, and you’ll have to turn around and go back. But that’s part of the fun in driving in rural Kentucky. Enjoy! 
Red River Rockhouse
4000 KY Route 11
Campton, KY 41301
Find them on Facebook

Apricot Cranberry Bars: The Quest for a Pre-Run Snack

I’m on a bit of a mission. I need to find a bar (preferable one I make) that works as a pre-run snack for me. As you know if you do any kind of exercise, especially running, once you find something that works, you stick with it. Works meaning it’s easily digested and doesn’t cause you any belly problems during the activity.

Unfortunately, what has been working for me in the past are packaged bars which also have soy protein isolate in them, something I really would like to cut out of my diet completely. Other bars that don’t contain it often have too much fat (usually as nuts) in their base and they don’t settle well.
So something dawned on me this past weekend when I was eating a few bites of what has become my standard running snack. The cookies I made last week were likely no different in nutritional make up than the bar I had in my hand. In fact, I would consider them better.
Simply put, I can do this. I can make my own bar that works well with my running. I just need a few tries and may waste a few ingredients along the way.
This is my first attempt. I thought they’d have a little too much fat in them, but I had one before my 3 miles this morning and all went well. They aren’t the exact texture I want as they baked up a little cakeier than I’d like, but I expected that with the ingredients I used. This was just a start.
That being said, regardless of whether they will prove to be a pre-run snack, these bars are downright tasty as a breakfast. They have just the right amount of sweetness, but they are hearty and filling with the nuts and oats.
Apricot Cranberry Bars
½ cup virgin coconut oil
¼ cup Demerara sugar
¼ cup local honey
1 egg
½ tsp baking soda
½ tsp salt
1 cup white whole wheat flour
½ cup rolled oats
¼ cup dried cranberries
¼ cup dried apricots, finely chopped
½ cup nuts, chopped (I used almonds and walnuts)

Preheat the oven to 375 degrees F. Grease an 8 x 8 inch pan lightly with coconut oil. In a mixing bowl, blend the coconut oil, honey and sugar on medium-high. Continue to blend for about 3 minutes. Blend in the egg. Add the baking soda and salt.

Gradually mix in the flour and oats just until combined. Finally stir in the fruit and nuts. Pour the batter into the prepared pan and spread evenly. Bake 15 to 20 minutes or until the bars are browned and a toothpick inserted in the center comes out clean. Makes 10 to 12 bars. 

A Dog Biscuit Cookbook, a Rescue Pug and a Fundraiser

Last Christmas I received the cutest cookbook. It was full of creative recipes and I couldn’t wait to try a few out. The catch, however, was that this cookbook was not meant to benefit myself or my husband, or any human for that matter.

No, this cookbook was meant to benefit these two characters:

And when I say characters, boy do I mean it. Back in December we adopted pug #2.

This is how my husband affectionately refers to them, pug 1 and pug 2. Upon telling this to a friend, she told him that they likely refer to us as human 1 and human 2.

Fair enough.

Dixie, or Dixie Land, has fit in nicely at our house. She and Macy still have a few squabbles, but they have learned tolerance and perhaps even like each other a little. Dixie had been living with 5 other pugs so I really don’t think she understands what the big deal is with Macy. She has no problem sitting on top of her or squeezing in next to her.

Macy, on the other hand, is incredibly offended by these gestures. She likes to reminisce about the days when she had the house, couch and dog beds to herself.

We adopted Dixie from Kentuckiana Pug Rescue. She was surrendered by a breeder who went out of business, so up until a few months ago (with the exception of the time with her foster family) her purpose was having babies. She is now warming up to the idea that her purpose is for pug kisses, snuggling and a receiver of lots of love.

Although adorable, I will say she isn’t innocent. She gets into a bit of trouble eating from the open food bin, jumping into the dishwasher. Yes, that actually happened.

She is also a very proud carnivore. She barks during our dinner time when we have meat, but not when we are dining vegetarian. This is too amazing to me to make up. The dog knows her meat.

So back to this cookbook.

The Organic Dog Biscuit Cookbook from the Bubba Roses Biscuit Company is full of all kinds of fun food ideas for your buddy. There is everything from complete entrees to roll and cut out biscuit recipes. In fact, there are over 100 recipes in the book along with tips that point out beneficial ingredients for dogs as well as foods to avoid. A great gift for the cooking dog lover in your life and your pup will be especially grateful if you grab a copy for yourself.

There is a reason why I decided to feature this book right now. I’m in the middle of training for my second half marathon. I’ll be running the Flying Pig half in May and my husband will be running the marathon. Through my training and racing, I’m on a mission to raise funds for an organization close to my heart – Kentuckiana Pug Rescue, the organization through which we got our adorable Dixie last December. You can find a link to my campaign in my right sidebar.

I appreciate every dollar donated to help pugs in need, and even if you can’t give, spreading the word is the second best thing. My husband gets emails daily from KPR with the most heart wrenching stories, asking for foster homes or medical assistance. Dixie is such a sweetheart, I can’t imagine someone not loving and keeping her and I know there are so many pugs out there like her so I want to help as much as I can.

Now about the dog biscuits.

I tried out the Ohm My These Are Good biscuits to share with you. Now, I realize it might not mean much to say an animal liked a treat when said animal will eat just about anything that drops on the floor, but the girls were big fans of these cookies.

As soon as Macy realized I was photographing dog and not human treats, she sat below the table whining. She is a sit and stay-er, so she sat in agony while I snapped a few photos. Dixie on the other hand is still working on her sit and stay so she just looked at me wondering what in the world I had in my hand until I let her have it, then it was gone before I could blink.

Ohm My These Are Good Dog Biscuits
Reprinted with permission from Cider Mill Press

1 cup oat flour
1 cup brown rice flour
½ cup canned or fresh pureed pumpkin
1 tsp cinnamon
1 egg
1/3 cup water

These treats are high in fiber, low in fat, meat-free and low in protein.

Preheat oven to 350 degrees F. Combine all ingredients together and mix until a dough forms. Roll into small balls (about 1” in diameter) and place on an ungreased cookie sheet (they can be rather close together as they don’t spread while cooking.)

Bake 20-25 minutes. Remove from the oven and let cool completely on a wire rack. Store in an airtight container in the refrigerator.

*I wanted to use the new cookie cutters I also got when I received the book so I added about ¾ cup whole wheat flour which allowed me to roll out the dough and cut the biscuits into shapes.

Wild Mushroom Mac and Cheese

It seems to be the battle of the carbs in our kitchen lately. I’m trying hard to keep my carb selections smart as I clean up my diet before we enjoy a Jamaica vacation filled with unlimited food and rum in just a few short weeks. Meanwhile, my husband will be running a challenging trail marathon the first weekend of December.

Now, you see my dilemma. Him – lots of carbs and calories in general. Me – not needing so many of either at this specific time of the year.

Over last weekend I came to the conclusion that he could use some mac and cheese, and I’ve been craving it. So I struck a deal with my craving – use whole grain, healthy ingredients, and quality ingredients with lots of flavor. I also paired it up with a side of broccoli, cauliflower and bok choy sautéed in virgin coconut oil.

I had some wild mushrooms left over from the Marx Foods Mushroom Recipe Challenge so I decided to use up the Lobster Mushrooms (my new favorite) and Matsutake. This turned out to be a great flavor combo with the sharp cheddar and sweet smoked Swiss cheese.

Now, I will admit. This isn’t a gooey, cheesy mac and cheese which I often prefer. It is more of a casserole, but it has definitely taken care of the craving and the “carbs wanted” sign around here.

Wild Mushroom Mac and Cheese

2 oz dried wild mushrooms
1 box (~14 oz.) whole wheat pasta
1 tbsp olive oil
¼ cup onion, diced
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp white whole wheat flour
2 cups milk
1 cup sharp cheddar cheese, finely shredded
¼ cup smoked Swiss, finely shredded
Salt and pepper to taste
¼ cup bread crumbs
1 tbsp butter

Place the mushrooms in a bowl and cover with 2 cups boiling water. Allow to soak for at least 20 minutes. Cook pasta according to package directions, drain and set aside.

Squeeze mushrooms and pat dry. Chop. Heat olive oil in a skillet over medium-high heat. Add the mushrooms, onion and garlic. Cook for about 5 minutes, or until the onions are translucent and browned. Set aside.

In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Slowly whisk in the milk. Whisk vigorously to avoid any clumps. Continue to cook and stir until the milk thickens slightly. Remove from heat. Reserve about 2 tbsp of cheese and stir the rest into the milk until melted. Stir in the mushrooms and onions, then salt and pepper to taste.

Preheat the oven to 375 degrees F. Grease a casserole dish with butter. Melt the 1 tbsp of butter and combine it with the bread crumbs for a topping.

Combine the pasta with the cheese sauce, stir well. Transfer the mixture to the baking dish. Top with the reserved cheese and bread crumbs. Cover the baking dish with a lid or foil, and bake for about 15 minutes. Remove the covering and bake for an additional 5 minutes until the toppings are browned. Makes 6 to 8 servings.

Updates and Mushroom Recipe Challenge!

First of all, thanks to everyone for the kind birthday wishes last week. It was a wonderful day! I couldn’t feel more blessed by all the celebrations and acknowledgements.

Yesterday was supposed to be the date of my 2nd half marathon. Yes, I said supposed to be.

I’ve been very sick lately. It’s been going on about 2 weeks now. After a couple bugs, I had a bad reaction to my antibiotic so it has been slow getting over.

I was in bed all weekend and after my second trip to the doctor last Friday I had to make the final decision that I would pull out of the race. I was incredibly disappointed because I had plans to meet up with Andrea of Off Her Cork. There was just no way I could run, though, so now I’m looking ahead to the half in Cincinnati next May.

So now you know where I’ve been. Why I haven’t commented on many of your blogs or posted many recipes of my own.

Until I’m back up and running around here I hope you’ll check out Friday’s post about the International Blogger Holiday Cookie Recipe Exchange I am co- hosting with Adrienne of Gastroanthropology. We are hoping this will be a fun way to get some new cookie recipes this season!

Finally, I’m excited to announce that the Mushroom Recipe Challenge from Marx Foods will be open for voting today. I entered my Acorn Squash Soup with Porcini Mushroom Cream and Wild Mushroom Goat Cheese Toasts.

Apparently all the entries were so delicious that 10 prizes will be awarded instead of just one! If you liked my recipe, I’d greatly appreciate your vote.

Fresh Wild Mushroom Recipe Challenge

Love Isn’t the Right Word

I rarely do hodgepodge posts, but for some reason this weekend I have several things to share which all seem to be in completely different topic categories. So in case you’ve stopped by for something specific this weekend, here’s the order: training, review, links and big news.

After my race recap last Sunday I really enjoyed everyone’s comments and I was thrilled that for some it gave you a sense of motivation. One comment however has stuck with me all week. The reason being that it elicited a response in me that I’m not sure I’ve made clear when talking about my running.

One of my favorite health bloggers and inspirational entrepreneurs, Michelle, commented – run because you love to run. The second I read her comment which I know was meant to be positive and support (thank you!), I thought –

But I don’t love it. There are days I barely even like it.

My love for running hasn’t changed I’ve never been a person who can’t live without it, but what has changed is my attitude. My relationship with running over the past year and my decision to run half marathons has been as much an experiment with myself as anything else.

Simply put, I am exercising the power of a positive attitude.

The days my legs hurt, I’m so tired in the evening I know I’ll barely be able to wake up on an otherwise lazy weekend morning, and when I curse the next mileage increase to come, I go straight to my social media outlets. I talk about how great the weather is, how exciting it was that I reached my goal and some of the cool things I saw along my route. Guess what? It has kept me running.

So my decision to do weekly posts during my training this time isn’t about convincing everyone to be a runner. It is to convince people to step out of their comfort zone, do something that is uncomfortable and that you don’t like. Then change your attitude about it. Be positive and watch things change around you including the accomplishment of goals you never thought possible.

****************

All that being said, I could never be a daily runner. I would burn out quickly. Therefore, I run 3 days a week. That’s it. I’ve tried more and I begin to dread it. Three days has been enough to allow me to run a half marathon and I’m happy with that.

My challenge has been to keep up with my cross-training on the days I’m not running. I say challenge because it is so hard! My runs wear me out, even the short ones and I want every non-running day to be a rest day. This isn’t good for a lot of reasons, so I make my main motivation that cross-training helps me to avoid injury.

Yoga helps with my shin splits and focus, and strength training helps my core and decreases the back pain I used to have when running.

A few weeks ago, America’s Nutrition contacted me about trying some products. I’m not a supplement girl any longer so I knew that many of the items wouldn’t be for me. However, when I saw that they also provide fitness equipment I offered to review some, knowing I could use some new things for my cross training. I was sent a Zenzation Athletics yoga block and a Valeo 10 lb. medicine ball.

If you are new to yoga, which I still consider myself to be, get a yoga block. Wow, it makes me feel much less inferior during my practice. By sitting on it during poses and using it for forward bends and similar moves, I find I’m straining myself less and able to focus on the practice itself. One day I’ll be able to reach that far and get my legs into that challenging position, but for now I love the yoga block!

When I was working out in gyms before our move, I loved using a medicine ball so I’m thrilled to have one at home now. New gadgets are cool like fancy bands and kettle balls, but I tend to like old school equipment. I use the medicine ball for abs exercises and have incorporated it into strength training videos I do at home.

*************

Okay, so now you are holding out for this week’s links, I can tell. I came across some great stuff!

Waffleizer is a blog I can’t believe I’ve missed! It’s basically about how to make everything with a waffle iron. Incredibly creative!

Baking Without a Box featured the coolest food truck in LA, Austin and NYC in a post this week. Coolhaus is a design your own ice cream cookie sandwich dessert truck. You pick from six cookie varieties and then from eight ice cream fillings. Such a great idea!

Old Fashioned Lemon Bars from Culinary Travels has me so hungry for this dessert. I used to never crave lemon bars, but now I find I miss them when I don’t have them for a while.

Math Lessons for Locavores was an opinion piece on NYTimes.com. I am so glad that it was written by someone who grows his own food and understands the value in it. It brings up great points that not all transport is bad and reminds me why I embrace both local and global. I buy local because I like to support the farmers, I grow my own food for the flavor, but if I’d never be able to have sticky rice, coconut, and good coffee if there was no food transport.

**************

Finally for the news…
We’ve been back in the US now for about 10 months and I’ve decided it is time for me to go back to my work in community health education. I’ve accepted a job and begin September 1st! The great news is that I get to work with a huge variety of programming and not only nutrition and fitness as I have before. I’ll even be teaching a little cooking and canning!
No worries, the blog will still be going strong because I’ll never leave my passion for real food and travel. However, you will likely find me catching up on your blogs with multiple comments over the weekends!
Have a wonderful week!

 

 
 
Disclaimer: The products mentioned were sent to me free of charge from America’s Nutrition. I was under no obligation to write about them and received no compenstation for doing so.

Why I’ll Keep Running

I will continue to run until these legs can no longer carry me.

You never would have heard me speak these words three years ago. Instead you would have heard – running isn’t for everyone, or I can do lots of other things for a workout instead of running. Needless to say, I’ve changed.

Contrary to popular belief, it is not about catching the bug, or feeling a part of a group, or even accomplishing a goal. It is because I can.

I’m sure you have heard this phrase before – I run because I can. I have too, but last night it hit home for me as often occurs when I take part in race events. I moved from a feeling of because I can to one of I should be ashamed of myself if I don’t.

Last night was the Midsummer Night’s 5K in downtown Lexington, KY. It is one of my favorite races, but because of living abroad I haven’t been able to run it in three years. It begins at 8:30 so it is in the dark, and the course is through downtown where everyone out partying at the bars and restaurants on a Saturday night comes out and cheers for you.

It was almost rained out, but the weather cleared just before the start. The turnout was huge and I was in a pack throughout the whole run which is unusual for a 5K around here.

At about 1.5 miles, I saw a police motorcycle with flashing lights ahead. I realized that he was following the one wheelchair participant who started 5 minutes before the runners. The runners were now passing him in masses.

I ran by him debating on whether or not to cheer, then I decided when in doubt at a fitness event – open your mouth! I cheered and clapped as loud as I could as I passed. I then heard several others do the same behind me. I teared up immediately afterward. I can be so darn emotional!

I wondered what he felt as all the runners passed him. Maybe it was motivating. For me it would have been intimidating because there were so many people.

It was then that I thought how sad it would be if I didn’t take full advantage of these functioning legs I’ve been blessed with. Shame on me if I don’t take the opportunity to push myself, fight through the aching joints, and improve my health and wellness by running.

Thus far in training for this half marathon I’ve been having a tough time. I’m struggling with running 4 and 6 miles, the same way I was with running 9 and 10 for the last half. It’s a little too early to be having such a hard time in my opinion. I’ve blamed it on the humidity, the 3 lbs I gained which I’ve since lost along with the 10 more I still need to lose, sugar in my diet, and the occasional alcoholic beverage. A lot of things have received the blame for my sluggishness.

Now, though, I really think I just needed that extra boost. An event or person to motivate me again, to force me to appreciate this gift, these legs I have. After last night I’m ready to face this half marathon in October with full force!

My goal at the beginning of the summer was to run last night’s 5K at a 10:30 pace, but after struggling through a couple recent 5Ks at a pace of 11:30 and 11:10 I really didn’t think it was possible. However, I managed to pull out a 10:40 pace last night! It was close enough to my goal for me considering I had run 4 miles that morning to ensure I got a total of 7 for my training program. I definitely found the motivation I needed.

My goal this week is to focus as strongly on my cross training as my running, and I have a few products I received for review that I’ve been using in my cross training. I’ll mention those next week.

******************

Along with my weekend training recaps, I will keep up with Links to a Healthy Weekend. So even if you have no interest in the exercise side of things, you’ll still find some great links for your weekend reading! Here are some of my favorites this week.

Seed and Seaweed Bars from A Smart Mouth sound like the ultimate snack. Despite the name, which may make them appear overwhelming, they appear quite easy to make. I’m definitely going to give them a try especially now that we have a new Asian market open in town!

Whole Wheat Graham Crackers from Deliciously Organic is just the kind of recipe I’ve been looking for. I’ve wanted to make my own graham crackers, but have had trouble finding graham flour around here. As soon as I get my hands on some I’ll be making these!

The 50 Best Cookbooks of All Time from The Observer will help you round out your collection. I only have one updated version of those listed so I have a lot more to add. I was glad to discover so many with such history.

July in Food

What a beautiful weekend it was around here! It cooled off Saturday and I had a great 6 mile run around the horse farms. My husband and his coworkers run every Saturday morning and when I was training for my last half marathon, I would join them. Well, not really join them. I’m not nearly as fast so I would just start at the same time and then set off at my own pace.

I hadn’t been in a while, and yesterday was a great reminder of why Kentucky is such a great place to be active. There is usually a fog that settles around the horse barns in the morning and the horses sometimes come up to the fence and run along with you. As I was finishing mile 3, I looked over at the white horse fences and saw that there were cobwebs speckled with dew about every 10 feet. It is amazing how the atmosphere puts you at peace even when you are huffing and puffing to make it up a huge rolling hill.

I’m not sure if I’ve shared it here yet, but I have signed up for my next half. I debated for a long time whether or not I wanted to do a second one this year. I finally decided I needed another goal to shoot for and the discipline that comes along with training so I will be running the Columbus Half in October!

I plant to use some weekend posts to share more about my experiences and discuss the process. I will likely begin to incorporate those posts on Sundays. It will be a break from the food focus for a day and I hope anyone interested will stop by for a comment.

For now, back to food. Can you believe that I completely missed out on posting June in Food from my Project 365 on Flickr? Perhaps you didn’t miss it, but it bothered me all of July. I had done so well with keeping up and then missed a recap. As days rolled by this summer I never got around to posting it.

I decided I didn’t want to end this trend though, so I am picking back up with July. I didn’t manage to get a photo everyday, but I do have about 24 to share with you.

Hope you have a wonderful week!

Cheese from Fair Oaks Farms in Indiana
Banana Cream Pie (a bit of a fail, but it looked okay)
Pickled Jalapeno and Banana Peppers
Mister Stripey Tomato with Aged Goat Cheese and Basil
Lemon Pasta with Shrimp and Zucchini
French Toast with Fresh Blueberries and Maple Syrup
Mushroom Fajitas
Omelet with Cherry Tomatoes, Avocado and Salsa Verde
Dad’s 70th Birthday Garden Cake made by my Mom (Sugarbabies as potatoes and frosting tomatoes)
Potatoes from our garden
Garden Dinner with cucumbers, potatoes, tomatoes and herbs from our garden
Amaranth with Coconut Milk and Blueberries
UK birthday cakes made by a friend for a recent party