Thursday, May 17

Go

lindenandrosemary.com

Travelers, there is no path. Paths are made by walking.

Antonio Machado

I’m going on a little trip. To see some things and learn some things. I’ll tote back memories and new tastes and smells. New friends and new balance.

I’ll see the same moon you do each night and send you all my best wishes through her. See you in July…

Much love.

Linds



comment on this post print this post lindenandrosemary.com

Friday, May 11

Cabin

lindenandrosemary.com

…for there I could best see the moonlight amid the mountains.

Henry David Thoreau

Can I live here?  And be happy in nature all my days?

Happy weekend.  Happy summer.  Happy life to you.

 

Picture Source



comment on this post print this post lindenandrosemary.com

Friday, April 27

Simple Pizza Margherita

lindenandrosemary.com

Serene, I fold my hands and wait, nor care for wind, nor tide, nor sea; I rave no more ‘gainst time or fate, for lo! My own shall come to me.

John Burroughs

Let’s just sit simply in the world this weekend. Smell tulips and walk in falling tiny white tree blossoms. Not looking for anything. Just looking.

A simple weekend pizza to get us started…

Simple Pizza Margherita

Makes 1 pizza

  • 1 whole wheat pizza crust
  • Olive oil
  • Fresh marinara sauce
  • 1/2-1 ball fresh mozzarella cheese, sliced thinly
  • Fragrant fresh basil
  • Sea salt + cracked black pepper
  1. Preheat oven to 400F (or according to crust instructions).
  2. Brush crust with olive oil. Slather with fresh marinara, pieces of fresh mozzarella, and leaves of fresh basil. Season with sea salt + cracked black pepper.
  3. Bake directly on rack for 10-15 minutes or until crust is golden and toppings are bubbly. Sprinkle with more fresh basil.


comment on this post print this post lindenandrosemary.com

Tuesday, April 17

Easiest Black Bean Soup

lindenandrosemary.com

Soup breathes reassurance…and offers consolation.

Louis P. DeGouy

Write a paper.  Read a million pages.  Excel something.  Collaborate. Group meeting.  Write another paper.  Take a quiz.  Finish this bonkers homework.  Pretend you understand it.  Learn everything about this thing.  Write two more papers.  Start this.  Finish that.

Gah make some spicy soup.  Hug yourself.  It’s all temporary.  None of it is truly that important.  What really matters is good soup and good company…life is busy and wonderful!

Easiest Black Bean Soup

Serves 4-6

  • Olive oil
  • 1 yellow onion, chopped
  • 2 medium carrots, chopped
  • 1 red bell pepper, seeded and chopped
  • 3 cloves garlic, chopped
  • Salt + cracked black pepper
  • 3 (15-ounce) cans black beans, undrained
  • 1 (16-ounce) jar salsa
  • 1 1/2 cups low-sodium vegetable or chicken stock
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • Pinch of cinnamon
  • 1/2-1 teaspoon sauce from canned chipotles in adobo sauce
  • Juice of 1 lime
  • Cilantro, shredded cheese, light sour cream
  1. Heat a couple tablespoons of olive oil over medium heat in a large heavy pot.  Add onion and carrots and sauté several minutes.  Add peppers and cook until vegetables are soft. Add garlic and cook another minute. Season with salt + cracked pepper.
  2. Add black beans, salsa, stock, spices, adobo sauce and a good pinch of salt. Stir well and taste for seasoning; add more spices as needed.  Bring soup to a bubble, reduce heat to low and cover for at least 30 minutes.  Finish with lime juice.
  3. Garnish with fresh cilantro, shredded cheese and light sour cream.


comment on this post print this post lindenandrosemary.com

The world is mud-luscious and puddle-wonderful.

E. E. Cummings

It rained yesterday, and I got caught in it.  Raindrops on my cheeks.  On my cilantro that was peeking out of my grocery bag.  I didn’t mind.  When I got home, I put my little ficus tree outside to enjoy it.  I made black bean soup and listened to pitter patters on the deck…

It’s the time of year for soft rain and puddles.  And tiny cakes with fruit and cinnamon and a cloud of fresh whipped cream on top.  Spring is here.

Blueberry Buttermilk Cakes with Thyme

Makes 5 small cakes or 1 (9-inch) cake

  • 1 cup all-purpose flour (or whole wheat pastry flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup vegetable oil
  • 2/3 cup + 1 tablespoon sugar, divided
  • 1/2 teaspoon vanilla
  • Heaping 1/2 teaspoon lemon zest
  • 1-2 teaspoons chopped fresh thyme
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh blueberries
  1. Preheat oven to 400F and coat a 9-inch cake pan or 5 molds of an oversized muffin tin with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, whisk together oil, 2/3 cup sugar, vanilla, lemon zest, thyme, egg and buttermilk. Add dry ingredients to wet ingredients in 3 additions, mixing gently after each until just combined. Don’t over mix.
  4. Transfer batter equally among 5 oversized muffin molds or single cake pan. Scatter blueberries on top and sprinkle with remaining tablespoon of sugar.
  5. Bake until cake is golden and toothpick inserted in center comes out clean — these took 21 minutes in the oversized muffin tins (maybe a bit longer in a cake pan).  Cool in pan 10 minutes.  Serve with fluffy, fresh whipped cream.

Adapted from Gourmet



comment on this post print this post lindenandrosemary.com
Page 1 of 5112345Last »