Happy Thanksgiving to you and your loved ones. I hope your home is warm with love and homemade holiday delights today and every day. This day brings a lot of things into the light for me and provides the opportunity for me to express my thanks.
What are you thankful for? Other than not being a turkey, of course. I am thankful first and foremost for my family (this includes my Mister and cat). I am thankful for my health, the food on my table and the roof over my head. But most of all, I am thankful for all of the laughs and the talks with close friends and all of the memories we’ve built throughout the years. Oh, and all of the bottles of wine we drank too.
Anywho, have a wonderful holiday and best wishes from my small family to yours. Family portrait below:
I used to be a crafty person. I used to enjoy scrapbooking and drawing and painting and doing little projects here and there. Unfortunately the years have passed and I have completely neglected the crafty side of my brain. My paints are dry and my glue is gunky. I’m a shameful crafter.
I finally got the craft itch and decided I would try my luck at making a harvest wreath. I’m actually very happy with the way it turned out. Not bad for using Dollar Store goods if I don’t say so myself.
It’s that time again, it’s time to pack up your patio plants and either put them indoors or sacrifice them to the plant gods. I salvaged my herbs by potting them in small canning jars, with a few rocks and some potting soil. The soil stays nice and moist in the jar making my herbs very warm and happy.
I also customized an old beer six-pack case to accommodate my herbs. Welcome to your new indoor home little buddies.
Today is my 26th birthday. I expect that is why I have been so reflective lately.
This blog celebrated a birthday recently too.
A lot has happened to this website in the last year. I’ve gone from 250 views a month to 300 views a day!! I am still small change in compared to the big food blogs out there but these little things really do mean the world to me. It’s the little things in life, right? Thank you from the bottom of my heart for checking in on me from time to time.
Throughout this experience, I learned a lot (possibly too much) about the innards of a website. I tackled WordPress in all of it’s glory and even taught myself some html/CSS code in the process. It’s been a fun journey.
I’ve also gone from horrible photos like this one:
To more respectable photos, like this one:
But beyond improving upon my web knowledge and food photography, I have more importantly discovered my blog voice – my way to share my recipes, my day to day challenges and a way to share my stories with you.
Thank you all so much for supporting my hobby and being a part of my life.
Excerpt taken from An Unrefined Vegan. I plan to make a dish. You should too! You don’t have to be vegan to participate. See the link at the bottom of the article for more information.
I’ve been enjoying the blogging community so much and making so many wonderful connections that I thought it would be really fun to get a bunch of us together to create a virtual potluck. We’re all cooking and baking up a storm anyway – why not coordinate our efforts and put on a really spectacular, show-stopper of a meal? The idea is for food/recipe bloggers – vegan or not – to “get together” on one day to share a feast. Hopefully a really large meal with all kinds of interesting and creative goodies! A VVP button at the bottom of everyone’s posts will take readers to and from the participating blogs. All you have to do is choose a course category, dig up a great recipe, make it and then publish a post about it along with photographs so we can all drool. It can be raw, baked, steamed, slow-cooked, pressure-cooked, Vitamixed, stir-fried, sauteed, pureed, gluten-free, sans sugar – anything goes as long as it’s animal- and cruelty-free.
Aren’t vegan? I’d still love for you to participate. C’mon! You just need to prepare something that excludes any and all animal products (otherwise I couldn’t call it a “vegan” potluck, see?). Easy-peasy. Bonus: you don’t have to dress up, clean the house or find a sitter for the kids.
I have been on a bit of a frittata kick lately and after some debate about which vegetables I should use (by the way Smashers, “salad” is NOT a vegetable!), I finalized this list of ingredients.
Foodie McBooty factoid: I absolutely LOVE goat cheese. Any excuse to use this delectably bitter and decadent cheese in a recipe is cool with me. I shamelessly licked the packaging clean when I unloaded the goat cheese into this recipe – and it wont be the last time.
4 ounces goat cheese, cut or broken into small chunks
1/2 cup bread crumbs
1 russet potato (about 8 ounces)
1 tablespoon butter, melted
Preheat your oven to 350 degrees F.
Peel the potato and thinly slice it using a mandolin or a cheese slicer. Put the slices of potato in a bowl and cover them with cold water to keep them from turning brown.
Saute the shallots in the olive oil until translucent, about 3 minutes. Add the grated zucchini mixture and cook for another couple of minutes, until soft. Add the garlic and stir gently for 30 seconds. Remove from heat.
In a large bowl, beat the eggs with the milk. Add salt, pepper, thyme, basil, and vanilla and mix well. Add both cheeses, bread crumbs and the zucchini and scallion mixture.
Heavily spray a dark muffin tin and lay down an overlapping layer of potato slices in the bottom of each muffin cup. I used three or four slices in mine. Gently pour the egg mixture into each muffin cup, leaving a little room for each one to rise. Gently top each frittata with the remaining slices of potato and sprinkle a bit of parmesan on top.
Cover with foil and bake for 30 minutes before removing the foil. Remove the foil and brush with a bit of melted butter. Finish under a high broiler for 3-5 minutes, until golden brown.
This is a great hike if you’re interested in learning more about early Colorado settlers. Homestead Meadows was added to the National Registry of Historic Places in 1990. If you want to see all of the homesteads, the hike is 9.4 miles roundtrip with 1,480 ft. gain/loss.
Why are “Lion” and “Lyon” spelled differently?
After climbing three miles up the Lion Gulch Trail, you’ll see the remains of a rusted out Model T. You’re almost to the first Homestead. You’ll come across a plaque describing more about the Homestead Act.
Then you’ll run into a fork in the road. You could go right…
The first homestead you will come across is Sarah Walker’s old place.
She did not have a car when she lived here. When she needed to sell her goods she would carry them 3 miles down the mountain, catch a ride into Lyons and sell them there. Then she would trek all the way back to Homestead Meadows. Very admirable!
We explored in this area a bit (the photo above is of the Griffith Homestead) but time was against us. It seemed that as soon as we got to the meadows the sun was already setting and it was time to head back down. I am looking forward to checking out the other homesteads and seeing what history lies on that side of the fork!