Photos from the Farm 3

This year the farm has yielded tons of amazing fruits and vegetables! I brought my camera along for a harvest and thought I’d share some pictures with you all.


Despite a bad encounter with stinging nettles, I was able to pick ample blueberries and strawberries in addition to beets, peas, mint, potatoes, and leeks.


We made a great dinner with some of the harvest, including some pureed leek soup and creamy potatoes and peas. Hope you enjoy the photos and that your gardens are growing beautifully!

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Spice Rubbed Chicken Tacos with Creamy Serrano Sauce


Summer is here! That means grilling. I was looking for a good spice rub recipe for chicken and was unhappy with what I found. I wanted something with complex flavors that would be delicious on tacos or in salads and really stand out. So, why not make one myself?



Since I came up with it, I can’t stop using it. The great thing about it is that your chicken doesn’t have to marinade. Rub it on liberally and grill. How’s that for a last minute, tasty dinner?

This spice rub has a fantastic balance of sweet, savory, and spicy. The addition of cinnamon might seem a little unusual, but give it a try! It creates a unique flavor profile that really makes this chicken special. However, feel free to shake things up and omit as you see fit!



For spice rub
2 heaping teaspoons ground coriander
2 heaping teaspoons ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
2 1/2 teaspoons brown sugar
1 teaspoon salt
Cracked pepper (optional if you like the flavor)

1 – 1 1/2 lbs chicken

For serrano sauce
1/2 cup sour cream
1/4 cup mayo
3 tablespoons milk
2 garlic cloves, peeled
1 Serrano pepper (trimmed, chopped roughly. This will make it very spicy. To reduce spiciness, remove seeds. To make it even less spicy, use half a deseeded Serrano)
1 tablespoon sugar
1 teaspoon apple cider vinegar
1 fresh lime (about 2 tablespoons of juice)
A small bunch of cilantro (use as much as you think you’d like)
Salt to taste

Serve with
Warm corn tortillas
Grilled orange bell peppers
Sliced Avocado


1. For the Serrano sauce, combine all sauce ingredients in a blender and blend until totally smooth. The flavors will mellow out a little once given some time.
2. Combine the spice rub ingredients in a small bowl. Rub liberally onto chicken and grill until cooked through. Let rest 5 minutes then slice.
3. Serve with grilled corn tortillas and bell peppers, fresh slices of avocado, and a hearty drizzle of the Serrano sauce on top.


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Gluten Free Oatmeal Chocolate Chip Cookies with Currants



The currants in these gluten free chocolate chip cookies adds a complex, unexpected flavor. The addition of an egg yolk brings a wonderful soft chewiness to the cookies as well. They keep very well for days in an airtight container. Much like cake, we think they are even better on the second day!

1 cup unsalted butter
2 cups gluten free flour
1/4 cup cornstarch
1 teaspoon salt
2 teaspoons baking soda
1/4 cup sugar
1 1/4 cup brown sugar
1 whole egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 cup chocolate chips
3/4 cup gluten free oats
3/4 cup currants


1. In a medium bowl, sift together the gluten free flour, cornstarch, salt, and baking soda. Set aside.
2. Melt the butter and pour into mixer bowl. Add both of the sugars to the bowl with the butter, and using paddle attachment, cream together on medium speed for approximately 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.
3. Slowly incorporate the flour mixture until thoroughly combined. Add the oats, chocolate chips, and currants and stir to combine.
4. Chill the dough in refrigerator until firm, approximately 1 hour.
5. Preheat oven to 375 degrees F.
6. Shape dough into 1 ½ tbsp. sized balls and place on cookie sheet. Bake for 13-14 minutes rotating the cookie sheets halfway through cooktime. After removing from oven cool cookies on wire rack.

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Handmade Cinnamon Currant Bread


Yeast bread and I have an interesting relationship. I’ve made cinnamon rolls and had them turn out amazingly, but some of my attempts at bread have resulted in dense, almost inedible loaves. I learned from my grandma who learned from her mother that yeast breads are temperamental. The weather, the flour, the ingredients, and your mood while kneading all have an impact on the dough. It might sound crazy, but when I make bread if I’m in an angry mood it never turns out!

So, on your next relatively nice day when you’re in a good mood, try making some handmade cinnamon currant bread. You don’t need a mixer for this; it can be made completely by hand. The buttermilk creates a wonderful texture and the currants are a surprising twist. If you don’t have currants, you can use raisins instead. Give your bread plenty of time on it’s first rise. Bread making requires a lot of patience, but the reward is worth it.


1 cup buttermilk
4 tablespoons unsalted butter
3 tablespoons honey
1 packet instant yeast (About 2.25 teaspoons, not the quick rise kind)
4 cups flour (more if needed)
1 teaspoon salt
2 eggs
1/2 cup currants

For the filling:
3 tablespoons unsalted butter
1/4 cup packed brown sugar
2 tablespoons ground cinnamon

1. Add the milk, butter, and honey to a microwavable bowl or small saucepan. Heat until the butter is melted and the liquid reaches 110 to 115 degrees. Use a thermometer to make sure the temperature is exactly in this range for best results. If the liquid is too cold, the yeast won’t activate. If it is too hot, it will kill it. Stir in yeast and leave it for about 10 minutes until the mixture is foamy.

2. Whisk the eggs in a large bowl, then add the yeast mixture, salt, and 1/2 a cup of flour. Whisk until smooth. Keep adding flour by the 1/2 cup and whisking until it becomes too thick to whisk. Switch to a wooden spoon and keep adding flour until the dough begins to pull away from the edges of the bowl.

3. Dump the dough onto a lightly floured surface and knead in the currants. Begin kneading the dough for about ten minutes, adding more flour if the dough feels too sticky. This dough should be soft and somewhat sticky, but not so much that it can’t be handled easily. This won’t be like a regular bread dough which is very smooth once kneaded properly.

4. Place the dough in a bowl and cover with plastic wrap or a clean cloth and let it rise for one to two hours until doubled in size. If your kitchen is on the cold side, it will take closer to two hours.

5. For the filling, combine the butter, brown sugar, and cinnamon in a microwave safe bowl and heat until melted. Stir well.

6. Dump the risen dough onto a lightly floured work space and roll into a rectangle about 8 inches high by the length of your loaf pan. Spread the cinnamon mixture onto the dough, then tightly roll it. Pinch the seam closed and place into a greased loaf pan with the seam side down. Cover with plastic and let rise for an hour.

7. Preheat the oven to 375 degrees F and place a baking sheet on the lowest shelf and add water. Bake the bread on the shelf above the water for about 45-55 minutes until the inside reaches 190 to 200 degrees. Let the finished loaf cool for at least ten minutes before slicing and enjoying.

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Rustic Gluten Free Pumpkin Chocolate Chip Bread


My uncle made this rustic, gluten free pumpkin bread the other day and I was extremely impressed with the results. It is well spiced, has amazing texture from the walnut topping, and you can’t even tell it is gluten free. If you don’t have sorghum flour, you could replace it with brown rice flower.

½ cup butter
2 mashed dates
½ cup raw sugar
½ cup maple syrup
2 eggs
1 tsp vanilla
1 tsp brandy (optional)
15 oz can organic pumpkin
1 cup oat flour (gluten free)
1 cup sorghum flour
1 tbs baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
½ teaspoon salt
1 ½ cup walnuts
1 ½ cups chocolate chips
3 tbs raw sugar to top

1. Preheat oven to 325. Grease a 9×5 bread pan.
2. Cream the butter, raw sugar, dates, maple syrup until well mixed. Add vanilla, brandy, and pumpkin and beat until blended.
3. In a separate bowl, mix the oat flour, sorghum flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the chocolate chips.
5. Pour into pan. Top with walnuts and raw sugar. Press walnuts into mixture.
6. Bake for forty minutes, then cover with tinfoil to prevent walnuts from burning. Continue baking another 20-25 minutes until a toothpick comes out clean.
7. Let cool completely before serving.

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Warm Spiced Latte


The spice combination is what really makes the infamous Pumpkin Spice Latte from Starbucks, but at the ridiculous cost and questionable ingredient list, why not do it at home? Pumpkin pie spice and vanilla extract are two key ingredients that make this latte feel festive and delightful. If you omit the coffee, you still get a wonderful spiced steam milk.

This doesn’t have pumpkin in it, but I find the flavor still feels like a pumpkin pie. You can make this vegan by using almond milk as well. Inspired by the wonderful Vegan Richa’s recipe for a Pumpkin Spice Frap!

1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 tbs raw agave syrup or 2 tbs raw sugar
1 cup milk or almond milk
1-2 shots of espresso
Add whipped cream or coconut whipped cream with a bit of nutmeg for garnish

Serving 1

1. Add pie spice and vanilla to a mug and pour espresso over it. Let it steep while you steam the milk.
2. Add syrup and cover with milk. Stir well and serve hot.

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Fall Bucket List: Pumpkin Patch

Who would’ve guessed it would be hot and sunny in late October in Washington? Just my luck I suppose! As per my fall bucket list, I finally made it to the pumpkin patch and took lots of pictures. We got some great pumpkins, one of which being very unique and ugly. Ever year I like to get at least one ugly pumpkin.

Craven Farm was absolutely packed–triple the amount of people I usually see–but there were still tons of pumpkins to choose from. We kept it simple this year and got a little round guy and a tall green-orange one to accompany the ugly pumpkin.

Hope you enjoy the gallery and are having a great fall!


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Fall Bucket List: PSL, fall decorations, and candles


September is almost over and I have a few things complete on my fall bucket list! Not too many, but October should be a good month for some lovely fall crafts and activities. It doesn’t totally feel like fall right now. We’ve had weather in the 80s just last week. The past two days have been pouring rain, but you never know when the sun will come out again.

Anyway, I’m crossing off PSL, new fall candles, and decorating the house from my list!

Fall Bucket List
Fall hike
Pumpkin Spice Lattes at Starbucks (second week of September! Any earlier is too early for me)
Pumpkin patch trip
Decorate or carve pumpkins
Make whey popcorn balls with Uncle Joe
Have a Halloween party
Make butternut squash soup with hearty homemade bread
Get a new fall candle
Go apple picking
Apple week (can apple butter, apple pie filling, make fresh apple juice)
Pumpkin bread from scratch
Decorate the house
Have a fire
Make at least one quilt as a Christmas gift


The Pumpkin Spice Latte from Starbucks is more of a fall ritual for me, rather than a drink I’ll have often during the fall. Since we got our own espresso machine I find I don’t like the flavor of Starbucks coffee too much. I think I can probably make my own version of the PSL. Hmm…


I’m also loving my new fall candles from Yankee. Yankee candles are kind of expensive, but I had a great coupon for buy 2 get 2 free. That’ll be enough candles to last the fall and probably some of Christmas, too! I got a pear, pumpkin, coffee cake, and “harvest” scent.

candlesAnd of course, I had to get my fall decorations up. I have some nice leaf garland and a wreath on the front door, as well as some decorations on my mantle, dining room table, and bookshelf!

pumpkinsI actually leave all the fall decorations up until November. In October I add the Halloween touches then remove them the day after.

decorThat’s all on my bucket list for now! Pumpkin patch coming up soon I hope and some other lovely fall activities! Hope you are all having a wonderful fall.

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Kale and red onions with white beans


Kale is versatile and hearty and one of my favorite dark greens to cook with. Whether I’m putting it in smoothies, soups, or just sauteeing it with lemon and garlic, the result is always great. This kale and red onion side dish goes well with many different proteins and is easy to make. The addition of white beans adds some starch and pleasant texture.

1 red onion in thin slices
3 cloves of garlic, minced
1 bunch of kale (or about 4 gently packed cups) washed and chopped
1 can of white, drained and rinsed
2 tbs of lemon juice
Olive oil
Salt & pepper

1. Drizzle about 1 tbs of olive oil in a large saute pan on medium heat. Saute garlic and onions until tender.
2. Add kale and lemon juice and sautee until kale begins to wilt.
3. Add white beans and cook until everything is heated through.
4. Season with salt and pepper to taste. Best served warm.


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David’s Anti-Inflammation Berry Breakfast Smoothie


Another anti-inflammation smoothie from David! This one has a wonderfully summery flavor from the lemon and berries. It’s kind of like eating cobbler filling. Since this one has a half a lemon—skins and all—he recommends using a Blendtec or Vitamix as it can truly pulverize ingredients like that.

You could omit the whole lemon and just add the juice if you have a regular blender. If you are using a regular blender, really take the time to blend these ingredients thoroughly.

2 cups organic mixed frozen berries
1 cup packed baby spinach
1 cup kale (baby or regular)
1 cup carrot juice
1/2 cup unsweetened almond milk
1/2 cup water
2 tbs flax
2 tbs chia
2 tbs honey
1 baby lemon or a half of a lemon (with skin)
1 apple (Honeycrisp or your preference)
1 scoop hemp protein
1 cup ice

Makes about 3 16oz servings

1. Add all ingredients and blend thoroughly. If you find the mixture is too thick and not blending well, add a little water. Serve immediately.


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