Photo Friday! {Summer Recap}

This summer was filled to the brim with trips and food and sun and sand and music and rainbows and more food. Which is why I have a lot of catching up to do (again). This week, I will be recapping the end of my summer fun.

Three weekends ago, (OMG has it been that long!) over Labor Day weekend, I went on a short trip to New York to visit the fam. There was a 3-day long reunion that included four generations of family! (Like, whoa!) It also included sand in my toes, beautiful sunsets, pizza, pasta, goat meat (from the farm, upstate) and more sand.

The week after I returned included this incredible (double) rainbow. I was so in awe with it, I took about a billion pictures of it. As soon as the rainbow/sunset had faded, I moved inside to watch a few awesome people play amazing music.

I know it is random, but I just had to share: I pass this mailbox on the way to work sometimes and it makes me laugh, thinking about the amped up mail inside.

Lastly, the boyfriend’s cousin and friends were in town and we all hung out in the Mission, eating tacos, of course.

And, yes, there was a Rosh Hashanah dinner that I went to this weekend, and there are pictures from that, but, well, I figured I should save those for next week. :) So enjoy the week and stay tuned!

What I’m Reading Wednesday

This week I do not have much to share because I have been reading articles about things for school research and not reading so many “for fun” things.

But here’s what I have read in my spare time that I enjoyed:

For starters, I think it is important to know where the letters come from.

I mean, how are you supposed to read anything before knowing that? :)

P.S. Did you know that Count from Sesame Street died recently? Ah, AH, ah. (That would be so much better if read out loud in your best Count voice, trust me.)

Now that we’ve moved on past the basics of letters and numbers, let’s get real.

I am sure you have all heard of “pop-up” restaurants like my favorite Rice Paper Scissors. And, you may have read my posts that mention the Underground Market, but have you heard of a pop-up restaurant that is literally underground?

Now that we are all on the same page about these restaurants, what they know about you.

That’s all the reading I’ve been able to do lately. I hope that’s enough to tide you over ’til next week! If not, I am working on editing my photos, and there will definitely be a post on Friday, and hopefully some more over the next few days.

Coffee, Coffee, Coffee! {Recipe}

First off, let me apologize for not writing anything for a long(ish) time. I have been busy with school and work and, well, have used my time to focus on other things (such as playing a certain game on Facebook) when I should have been editing photos and posting on here. So so sorry. Really. I love writing blog posts and everything, and sharing fun things with you. AND I am sorry I have not posted a recipe on here in an even longer time. So here’s just a few to get things rolling.

As you may already know, I like doing things in more than one way. This time around, I used coffee in three different recipes. For starters, I tried making coffee ice cream, but that turned out to be less than desirable.

The next recipe I tried was this Hot Fudge Pudding Cake, from Delish. Instead of making one large cake, I made cupcakes, which were good, but a bit sticky. I called them muddy cupcakes because they were so moist and soaked through with coffee.

The third recipe I tried was a version of rice krispies that involved chocolate and coffee, among other things. It had been years since I made anything in the rice krispie treat realm.

Anyway, my treats do not look as dark/chocolatey as the pictures shown on Shutterbean, but are just as tasty. Also, I did not add dried cherries or extra ‘mallows, as the recipe calls for. I figured it was chock-full of stuff as it was. Feel free to change up the mix-ins as desired.

Coffee Chocolate Marshmallow Krispies

from Shutterbean!

makes 12

recipe adapted slightly from Christina Tosi of Milk Bar via Rachael Ray Magazine

  • 1 stick salted butter
  • 2 bags (10 oz. each) mini marshmallows
  • 5 cups crispied rice cereal
  • 2 cups salted roasted almonds, coarsely chopped
  • 1 1/2 cups dried cherries, chopped
  • 2 teaspoons ground coffee (not instant)
  • 1/4 teaspoon coarse salt
  • 1 cup semi-sweet chocolate chips
  • cooking spray

Line a 9 inch square baking dish with foil and spray lightly with cooking spray. In a 10-12 quart pot, melt the butter over medium low heat. Add 10 cups mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes; remove the pot from the heat.

Using a wet spoon or spatula, fold in the rice cereal. Sprinkle in the almonds, cherries, ground coffee & salt; fold quickly to distribute. Sprinkle in the chocolate chips and remaining mini marshmallows; fold gently to distribute.

Spoon mixture into the prepared baking dish. Using slightly damp hands or a wet spatula, press into an even layer. Let cool completely and cut into square to serve.

Photo Friday! {Plus Foodie Pen Pal Reveal}

This week is another “just testing my camera” week because I am dopey and forgot to bring it to the restaurant we went to for dinner last night. Also, since I am writing this right before leaving for the airport, I have not edited any of these. This will truly be a test to see the quality of pictures my camera gives me. Forgive me for the blurriness in advance, won’t you? Next week should be chock-full of great (edited) photos from this weekend because I am going away to New York for Labor Day weekend!

Spaghetti and shrimp and peas for dinner this week. Easy and fast dinner I recommend you make for dinner one night.

I’ll give you one guess what I used these ingredients for. Hint: the title of these treats is on the blue box.

Found a leaf in my hot chocolate at Four Barrel this morning. So pretty!

Wait! Did you say hot chocolate? I don’t see that on the menu. That’s what you are thinking, right?  Well, I know about the “secret menu”. They make their hot chocolate with Dandelion Chocolate, who, by the way, have a new bar! Now you know!


Lastly, it is Foodie Pen Pal reveal time! I got all sorts of goodies this time. According to my pen pal this month, Sandra, they are all locally made. In case you can’t tell what it is I got, it is Tim’s Potato Chips, Annie’s Homegrown Macaroni and Cheese, Moonstruck Milk Chocolate, Propeller Chocolate chip Energy bar Mix, and Cary’s English Toffee. All good things.

Hope you have a great Labor Day weekend and extra day off of work!

What I’m Reading Wednesday

Today is my blogger friend, Annelies’ Food Poetry Party, in honor of her new website, The Food Poet. For the party, foodies are to share their favorite poems/poets and poets and writers are to share their favorite recipes or chef that inspires them.

So, this week, I have been reading a bit of poetry. For starters, I read the poems that were already shared on the Facebook page for the event. And I will share them with you:

I love
The Guest House by Rumi

This being human is a guest house.
Every morning a new arrival.

A joy, a depression, a meanness,
some momentary awareness comes
as an unexpected visitor.

Welcome and entertain them all!
Even if they’re a crowd of sorrows,
who violently sweep your house
empty of its furniture,
still, treat each guest honorably.
He may be clearing you out
for some new delight.

The dark thought, the shame, the malice,
meet them at the door laughing,
and invite them in.

Be grateful for whoever comes,
because each has been sent
as a guide from beyond.

Valentine
by Carol Ann Duffy

Not a red rose or a satin heart.

I give you an onion.
It is a moon wrapped in brown paper.
It promises light
like the careful undressing of love.

Here.
It will blind you with tears
like a lover.
It will make your reflection
a wobbling photo of grief.

I am trying to be truthful.

Not a cute card or a kissogram.

I give you an onion.
Its fierce kiss will stay on your lips,
possessive and faithful
as we are,
for as long as we are.

Take it.
Its platinum loops shrink to a wedding-ring,
if you like.

Lethal.
Its scent will cling to your fingers,
cling to your knife.

and now my favorite poem/poet:

The Road Not Taken

by Robert Frost

Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;

Then took the other, as just as fair,
And having perhaps the better claim
Because it was grassy and wanted wear,
Though as for that the passing there
Had worn them really about the same,

And both that morning equally lay
In leaves no step had trodden black.
Oh, I marked the first for another day!
Yet knowing how way leads on to way
I doubted if I should ever come back.

I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I,
I took the one less traveled by,
And that has made all the difference.

What is your favorite poem/poet that inspires you? Do you have a favorite recipe or chef that inspires you? Join the party and share in the comments!

[insert CORN-y title here] {Blueberry Corn Muffins Recipe}

If you’ve been around the food blogs this summer, you may have noticed it’s been the summer of corn and blueberries. Between the corn, cucumber, herb and tomato salad that’s become a staple at dinner and the various corn bread and corn muffins, I’ve definitely had my share of corn this year. As for blueberries, I added them to the aforementioned muffins, and eaten them right out of the basket from the store, but have not added them to much else this year, but many other bloggers have.

Here are some of my favorite recipes from other bloggers that use corn or blueberries that I would’ve loved to fit in this summer:

From Joy the Baker: Sweet Corn Biscuits

How Sweet It Is: Hot Blueberry Cheddar Dip

White On Rice Couple: Fizzy Blueberry and Meyer Lemonade

Shutterbean: Blueberry Pudding Cake

Smitten Kitchen: Bacon Corn Hash

and the Blueberry Corn Muffins I made from Two Peas and Their Pod:

Blueberry Corn Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These tender corn muffins are bursting with blueberries. They are great for breakfast, a snack, or served as a side dish to any meal.

Ingredients:

1 cup all-purpose Gold Medal flour
1 cup course ground yellow cornmeal
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1 cup blueberries

Directions:

1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.

4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

Photo Friday!

As previously mentioned, I got a new camera. So, this week, I bring you photos of randomness.

a picture of a couple taking a picture (at Bi-Rite Creamery, SF)

I liked these shoes that these guys were wearing, especially the yellow ones.

this helicopter was flying over Dolores park while I was there

the outside of the Curiosity Shoppe…a floor-plan picture on a roof.

outside of the Paxton Gate (Curiosities for Kids, SF)

me and my shadow.