Weekend Reading

Last weekend, the Southern Makers event was held in the Union Station Train Shed in downtown Montgomery, Alabama.  The event was full of southern artists, musicians, chefs and brewers, majority being from Alabama.  I absolutely loved it!  This was the third year for the event, but my first time attending.  It was great to see such a large turn out for this creative event.  Since then, I have been on a creative kick, working on calligraphy and new recipes.

San Diego Beaches

On a recent trip to San Diego, California, I took the opportunity to explore a few of the local beaches.  Pacific Beach had a great boardwalk filled with shops, bars, restaurants and bike rentals.  There were so many people forming a quite diverse crowd.  We walked south down the beach from there and it seemed to get more family friendly as we got closer to Mission Beach.  Mission Beach, as I understand it, is known for being pretty touristy.  But with Belmont Park, a small amusement park overlooking the beach, of course its going to attract people. After exploring a few shops, we rode the roller coaster, which was a lot of fun!

Each of the beaches we visited were lovely, and came with some of the largest seagulls I have ever seen.  However, my absolute favorite beach, was north of San Diego in the village of La Jolla.  La Jolla is home to adorable shops and restaurants, and best of all a bunch of seals.  We spotted so many birds (gulls, cormorants, and pelicans), beautiful views and seals.  I really could have spent a full day on trail and beaches around La Jolla.  It is definitely a must see for your San Diego travels.

Weekend Reading

I spent the last week in San Diego for a conference.  The week was full of good food and beautiful sites on top of the emerging work in emissions inventories.  I loved exploring the city and seeing the beaches.  The seals above were lounging on a beach in La Jolla and they were awesome.  I'm pretty sure seals are the grumpy old men of the animal kingdom.

Easy Easter Cake Decorating

What dessert screams Easter more than a carrot cake.  I can't think of any, but my love of this cake could make me a little biased. This year mom asked me to bring one to Easter Sunday lunch, and I got a little excited.  I decided to make a few cupcakes as well for the kids.  I followed the carrot cake recipe from The Back in the Day Bakery Cookbook, one of my favorite cookbooks, and multiplied it by 1.25, to give myself a little extra for the cupcakes.

The frosting is a cream cheese frosting (except for the green carrot tops, which are royal icing).  Both frosting recipes are listed below.  I separated about 1 cup of the cream cheese frosting out and used  about 1/8 teaspoon Wilton gel icing coloring in orange.

For the cupcakes, I allowed them to fully cool, then cut a small cone out of the center of the cupcakes using a paring knife, about 1 inch in diameter.  I filled the cone shaped hole with the orange icing using a large round tip and moving straight up, until the carrot stood about 1/2-3/4 inch over the cupcake. I used the cream cheese icing to cover the rest of the cupcake.  I then used the green royal icing to make the tops. Perfecting the texture of royal icing can be a little difficult.  It shouldn't be anywhere as thick as the cream cheese icing, but you do want it to be able to hold a little bit of a shape for drawing the carrot tops.  I drew the tops on a spare piece of parchment paper and really just scribbled a few lines.  Obviously, I'm no artist, when it comes to icing, and I'm really impatient, so I made extra.  The tops needed to dry about 3-4 hours depending on thickness.  It would do well to leave them overnight if you can. Once they were dry, I very carefully pulled off the parchment and stuck the royal icing tops into the top of the carrot.

Since I was coloring the icing, I thought why not decorate the cake as well.  The carrots were made with a large round tip like this one. The tops were made with the same royal icing.

Royal Icing Recipe

Ingredients:

1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cup confectioners sugar, sifted

Directions:

1. Beat egg whites, vanilla, and confectioners sugar with an electric mixer until smooth. 
2. Add additional confectioners sugar or water to reach desired consistency. 

Cream Cheese Frosting

Ingredients: 

1 stick of butter
2 packages of cream cheese
1/2 tablespoons vanilla extract
6-7 cups powdered sugar

Directions: 

1. Beat butter, cream cheese and vanilla together in a stand mixer (a much less time consuming task if the cream cheese and butter are closer to room temperature)
2. Slowly add the confectioners sugar until a desired consistency is reached.

Hope you have a wonderful Easter! 

Weekend Reading

This weekend was a relaxing end to a lovely week. I spent time with friends and family, cooked great food, thanks to Blue Apron, and took an online calligraphy class with Scarlet & Gold.

Weekend Reading

I've always thought it was crazy how some people could spend the entire work week waiting on the weekend.  I used to think this was due to a distaste for one's job (which it very well may be for some), but now I wonder if it isn't really due to exhaustion. I don't even have kids and there are times when I feel like I'm constantly running around from the time I get home to the time I get in bed (to the parents who manage to work full time, you have my respect). I'm trying to run several times a week, and prefer to cook for myself, but the real culprit has been that darn to-do list. I can get so focused on the things I want to get done, that I let my "projects" get the best of me. There have been several articles recently on the glorification of busy, which I know I am guilty; I'm working on resetting my goals and approaching them with a better outlook. 

I love what I do, I really enjoy the work and don't wish it away by any means, but I have started to look forward to the weekends. Weekend mornings to be specific, where I can spend quiet time catching up on reading all of the articles I've saved throughout the week with a cup of coffee and my dog curled up beside me. An introvert's happy place! This series is meant to replace "High Five for Friday" because getting something out on Friday, just doesn't happen most weeks. I hope you will enjoy these laid back posts that focus primarily on articles I've read (or just enjoy).

Links I've Loved

• Through prioritizing tasks, and planning time to be still, I'm working towards letting my busyness rest in peace.
• On a related note, I love Laurel's story on quitting her perfect NYC life. 
• Amber's enthusiastic approach to goal setting is great. 
• I love this video by Microsoft on getting girls involved in STEM. I found this through The Everygirl's awesome highlighting of recent strides by women. Seriously, go read all the articles!

• And ending a funny note, Will Ferrell as Little Debbie.  

Image via Huffington Post

Mashed Root Vegetables

 A little over a year ago, Seth and I ate at a little restaurant in Tallahassee that a coworker of his recommended. It was called Mikosukee Root Cellar and I had the meatloaf with mashed root vegetables.  It was hands down the best meatloaf I think I have ever had and the mashed "root vegetables," were so stinking good.  I'm not particularly sure what root vegetables were used in the dish, I don't think they're even served currently, but I've tried recreating that interesting side a few times now.  This dish is not the same thing; it's even better.  I just had to share. The parsnips give the dish a sweet cinnamony flavor, similar to, but with a better texture than sweet potatoes, and of course, mashed potatoes are always good! The two blend together so well that you really don't need the sour cream or mass amount of butter many recipes call for.  Hope you enjoy!

Mashed Root Vegetables
8 servings

Prep Time: 5 minutes
Cook Time: 30 minutes


Ingredients:
4 large Parsnips (1lb)
5 red potatoes (1.5 lb)
1/4 cup butter
1 teaspoon lemon zest
1 teaspoon parsley
1/2 teaspoon thyme
salt and pepper to taste

Directions:

1. Add peeled parsnips and potatoes to a large pot of salted water and bring to a boil. 
2. Reduce heat to low, cover and cook fro 25-30 minutes
3. Drain water and add butter, lemon zest, and herbs.
4. Use an immersion blender or hand mixer to blend together the vegetables. 
5. Season with salt and pepper and serve.

Vegetable Pot Pie for 2

Temperatures outside have gone from the upper 60's to the mid 30's in the past 12 hours.  Yesterday I was out running in shorts and a tank and today, I'm cuddled up with a blanket.  The weather has been crazy to say the least.  While I generally love winter and enjoy the cooler weather, I'm over it, as is, I believe, the rest of the country.  However, as I have no control over the weather, all that's left to do is to eat good food and try to stay warm.  I feel like I've been living off of carbs and warm soups since the start of winter, and I have thoroughly enjoyed it. This simple pot pie recipe has become a super easy go to. So, grab your vegetables and get ready! 

Vegetable Pot Pie for 2

Prep Time: 35 minutes

Cook Time: 30 minutes
 

Ingredients:

1 tablespoon extra virgin olive oil

1/2 cup onion finely chopped

1 clove minced garlic

3/4 cup celery, chopped

3/4 cup carrots, chopped

3/4 cup portobella mushrooms, chopped

3/4 cup potato, chopped

1/4 cup flour
1 cup broth

1/4 cup milk

1 cup peas

1/2 teaspoon thyme

1/2 teaspoon parsley

salt and pepper to taste

1 egg yolk 

Pie Crust  (try this recipe by Gimme Some Oven), divided 

Or just use a pre-made 

Directions:

1. Saute onion and garlic in oil  for 3-5 minutes on medium-high heat.  
2. Add celery, carrots and mushrooms and reduce heat to medium. Cook another 6-8 minutes. 
3. Add potatoes and stir in flour; cook for 2 minutes while stirring.  
4. Add broth and milk and stirs until the mixture just comes to a boil and thickens. 
5. Reduce heat to low and fold in peas, herbs and salt and pepper
6. Roll the dough out thinly and line the small casserole dish; use a fork to poke holes along the bottom. Fill with vegetables and broth and cover with the remaining rolled out dough. 
7. Whisk the egg yolk with 2 teaspoons water and a dash of salt.  Brush the mixture over the dough and between the layers of dough. Cut a few holes across the top to vent.
8. Bake 30-35 minutes
9. Let rest for 10 minutes before serving. 

Enjoy!