Monthly Archives: November 2011

fever.

Can’t stop making and intaking muffins… I’ve got the muffin fever. 

Advertisements

out.

Out and about with my lovely friends, who were home (finally!) for the holidays.

So grateful to spend time with them! 

gratitude.

Grateful this Thanksgiving day for good food and good company. For braised beef tacos and pico de gallo (no thanks, turkey). For pumpkin ice cream pie. For avocado. For the best dining partner. For having a roof over my head and a job. For NAPS. 

For long, long naps… 

wednesday.

Found these sister photos in my computer last night. Makes me almost miss summer time late afternoons. 

… but then I’d be out cozy mornings at home and cozy nights studying in the neighborhood cafe. 



toffee.

Monster Toffee Cookies, can’t stop eating them…

  • 1/2 c. oatmeal
  • 1/2 c. flour
  • 1/4 c. flax meal
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 T. butter
  • 1 egg
  • 2 T. milk
  • 1/2 c. peanut butter
  • 1/2 c. turbinado sugar
  • 3/4 c. Heath toffee chips

Preheat oven to 350 degrees. Mix wet and dry ingredients separately. Add the two together and mix. Spoon onto a greased baking sheet. Bake for 8-10 minutes. 

If I were a rabbit and that were a cookie in my mouth, I would look just like this. 

Nom nom. 

winter.

It’s finally here…

pudding.

Quinoa Coconut Pudding*, a delightful affair. 

  • 1/3 c. turbinado sugar
  • 2 eggs
  • 2 T butter
  • 1 T vanilla
  • 1 tsp cinnamon
  • 1 c. coconut milk beverage 
  • 1 1/2 c. cooked quinoa
  • 1/3 c. sweetened coconut flakes
  • 1/3 c. slivered almonds
  • dash of nutmeg

Preheat oven to 350 degrees. Mix melted butter with sugar. Add the eggs, vanilla, and cinnamon. Pour in the coconut milk slowly and mix well. In a separate bowl, mix the quinoa, coconut flakes, and almonds. Combine the two. Pour pudding into a deep, greased oven-safe bowl. Sprinkle the top with nutmeg and extra coconut flakes. Bake for 40 minutes. 

Throw some raspberries on top, of course. 
*Altered slightly from this recipe.

infinity.

Three years later and I don’t regret getting this, my one and only, tattoo. Most days I don’t even notice it anymore. Strange how that happens.

raspberries.

My favorite fruit (or food for that matter) on french toast…

Mocha bread battered in a cinnamon-y, sweet, milk-egg mix. Topped with a blend of 1/3 of a banana, a few strawberries, and a little half and half. A sprinkle of turbinado sugar on top. And the raspberries. 



Oh, those raspberries.

weekend.

Snippets from this weekend. Where I had the best time. 

Getting fancy for…

A night on the town. The MN orchestra performs Shostakovich. 
And a perfect, little wedding. 


Way up high in the city.


With my babes.