FIND: angels we have heard on high

These are a set of little angels that were handed down from a friend of the family, who was more like a grandmother to me.. Dot and Tom Warner were German and quite lovely.  They became grandparent figures, being that ours were 8 hours away.    I have such special memories of them and staying at their house.  I think that is where my love for antiques and old things started.  
These were a set that she gave my mom who in turn gave them to me.  I don't know much about them.. other than that.  They are lead weight and silver and gold, approximately 2" tall.  Would love to know more. 

cereal (non-killing) snack treats...

A slight twist on the old rice krispie peanut butter treats.  We can't do peanut butter and trader joe's almond and flax seed butter is an awesome substitute. (good source of omegas). We also use brown rice marshmallow substitute.  Threw in some dried strawberries and these really came out pretty yummy.  Odd looking, but they disappeared!

I use Suzanne's Ricemellow Creme which is usually available at any healthy grocery.  Which I must say, also works well as a quick icing for cupcakes.  I am not a big icing fan, but sometimes the little one wants the frosting and this is a pantry staple that works well for that.

Cereal & Ricemellow Snack Bars

Melt together in small saucepan..

   1 cup of ricemellow creme

   1-2 T. Butter

Once melted add..

   1 cup of Trader Joe's Almond & Flax Seed Butter

whisking together till somewhat fluid

In a large bowl, have ready 4-5 cups of cereal (krispies, o's and puffs work well)

 Our fav combo is

   2-3 c. Nature's Path Krispy Rice (brown rice cereal)

   1 cup Nature's Path Gorilla Munch (corn puff cereal)

   1 cup Cascadian Farm Purely O's (oat cereal)

Pour warmed mellow mixture over and stir til combined.

Pour into a buttered 9.5 x 11 dish, patting down with wax paper or buttered hands.

Sometimes we mix in dried strawberries and sometimes, they just land on top because we forgot. Either way, they add a nice tart strawberry taste that Scarlett loves.

More times than not, this recipe changes due to the cereal we have in the house. Often, we add in a cup of Trader Joe's Strawberry Yogurt O's.. another regular in the cupboard. 

Dried fruit, such as cranberries and blueberries work well too.. but usually she just wants the strawberries... which works well with the almond butter.  And of course, she would never object to a chocolate chip in there either.  But these guys are sweet enough, so don't worry about that.

Have fun, mix it up.. see what's in your cupboard and create something yummy that you won't feel that bad about. 

oatmeal "pizza", of sorts...

Funny thing... I've never been a great breakfast eater.  I much prefer just a cup of coffee and toasted bread, at most.  I force myself to eat a healthy breakfast because I know what I need.  I have always been this way and it seems that the "apple" really doesn't fall far from this tree.

I am constantly worried about her nutrition, whether she is getting enough.. etc.  so breakfast is really stressful for me since she just doesn't want to eat.  However, 99% of the time, if I make oatmeal this way.. she eats a good bit, if not all.  So, now I've got 2 breakfast sure things..  her other fav, you can read about that here.

Nothing major difficult here..  just oatmeal.  Pretty darn simple, but works for us. However, if I don't make it this way exactly, it either is too mushy or watery.. neither of which she will eat.   And if we are heading out somewhere I make this and then scoop and form balls and carry in a container.  Very portable.

Our Morning Oatmeal 

Bring 2 c. water to a boil.
Add 1 c. (not instant) organic whole multi grain blend oatmeal (oats, barley, rye and wheat)

Lower heat and let cook for about 2 minutes.
Stir in up to a tablespoon of sweetener.  I prefer brown rice syrup but you could use maple syrup, honey, brown sugar.   
Turn heat down to low and cover.
Check in 5 minutes for water to be all absorbed.
Turn off heat and let sit 5 minutes, covered.
spread 1/2 thick round on a plate and top with toppings... 

fresh fruit (sliced strawberries, kiwis, bananas, blueberries..)
dried fruit (raisins, craisins, blueberries)
swirl of jam (heat to loosen up and pipe or spoon in a swirl) -- substitute this for the sweetener.

as it cools, you could literally slice it like a pizza.. which is the perfect consistency that she likes.

september came..

 .. and it seems my baby left with the summer.  She's growing up so fast into a sweet, little girl.

admiring the Picasso canvas print that mama scored at an estate sale this weekend!  art lover in the making!

I set out this little chair and she hopped in it and did this. she keeps me laughing.

cute little aluminum chair I found.. just love the colour and the retro-ness of it

Avocado & Balsamic : : Favorite things

This is how I know my 2 year old is mine genetically. I mean beside the fact of 10 hours of labor I endured which I remember all too well.  This is one of those things that seem to have been carried down.  She loves balsamic vinegar.  I have never seen a young child like vinegar.  And the combination of it with an avocado is one of her favorite things.  

1st time I had this, I died and went to heaven.  The juxtaposition of the creamy avocado and the syrupy tangy balsamic vinegar.. is just that to me. Heaven.  

Now you can fuss here and add a sprinkle of chopped red onion, tomato or whatever else you want.. and sometimes I do.  But more than not, this is it. Simplicity at it's best.  Fresh ingredients, good quality ingredients.  

So, here's what you do.. 
Cut avocado in half, removing pit. 
Pour good Balsamic vinegar into the vacant hole creating a dark little pool. 
Using a spoon.. scoop and eat.  
Delicious. 
Easy peasy!! 

and I must add.. I have impressed more people serving this at a dinner party.  Even though it's simple, it's one of the combinations that sky-rocket into amazing. Hope you try it. 

black bean hummus

Kinda tired of hummus.  It seems to be everywhere.. I had a black bean hummus over a year ago at Cuba Libre that was served with long plantain chips (pictured).  The following is my attempt to recreate.  Very easy & quick!

1 lg. garlic clove, minced
16oz. canned Black Beans, drained & rinsed. (reserve the liquid)
2T tahini
3T extra virgin olive oil
juice of 2 limes
1t. ground cumin
1t. paprika
1/4 t. cayenne pepper
S & P

In food processor place the minced garlic and black beans.. puree, adding tahini, olive oil & lime juice. If it is too thick, add the reserved bean liquid a bit at a time, til desired consistency is reached.
Add spices. S & P to taste.  Add more lime juice for more of a kick.   Refrigerate until ready to serve, then bring to room temperature.

Serve with plantain chips. I am making them tomorrow..  will let you know what happens.  I assume you just cut and fry. i want a plain unseasoned chip, as the hummus is so flavorful.  hmm.. we’ll see! ;)

Zucchini blossoms

At first glance these might seem intimidating.. however, not an everyday ingredient but really easy to make.  I have tried (and flopped) a few different recipes and have come up with this super easy, delicious combination.  So yummy and not difficult at all.  Don't be intimidated.. Just make them in the steps. 

Step 1:  Clean Blossoms

 Gently open blossom and remove the stamen (w/ pollen) using kitchen shears.  Rinse out and gently pat dry or air dry.

Step 2:  Make Filling (Jamie Oliver's filling is what I settled on after much testing.  The lemon zest and mint.. unbelievable with the ricotta.  Makes something that could be heavy very fresh and light.)

• 7 ounces good-quality ricotta
• 1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg
• A small handful freshly grated Parmesan
• 1 lemon, zest finely grated
• A small bunch fresh mint, leaves picked and finely chopped
• 1 fresh red chiles, halved, seeded and very finely chopped (or red pepper flakes, in a pinch)
• Sea salt and freshly ground black pepper

Step 3:  Fill 'em up.  Fill a ziplock bag with mixture, snip off corner and use to pipe mixture into the flowers.  (about 2" worth) gently close the petals and slightly twist.  Refrigerate.  I think it's really important to have them cold before battering up. 

Step 4:  Batter Up!

• 1c. flour
• 1c. sparkling water
• pinch of kosher salt

Whisk together just til blended. 

Step 5: Fry, baby, fry.

In a deep pot, heat 3" of vegetable (I used canola) oil to 350 degrees.  

Take zucchini blossoms out of the fridge, pat any excess moisture off with paper towel and dip one at a time into the batter.  Gently shake any major excess and float into hot oil.  Don't cook more than 4 at a time, turn once and remove with tongs to paper toweling. 

Serve immediately.  To serve, place hot blossoms on puddle of marinara.  

Life's a bowl of cherries has new meaning...

Fresh, washington cherries in season.. I am dying here.  They are that good.  I love them just on ice.. so good.  And Scarlett loves them in popsicles.  Found this recipe here for banana blueberry popsicles on Martha Stewart and changed it a bit.  The results are loved by Scarlett and I noticed a few keep disappearing when she's not around.  

 I use Trader Joe's Vanana yogurt (banana + vanilla.. have you tried this yet?  Total fav) and I only add sugar to taste.  Depends on the ripeness of the fruit... I usually use bananas that are over-ripe and too sweet to just eat.  Taste the mix before adding sugar, you might not need

any.

As far as popsicle trays, I have a great set from williams-sonoma in storage (yes, my life is somewhat in storage as I have 75% left the tri-state area) and I love them.  You insert wooden sticks, which is just reminiscent of childhood, to me. But I got some great trays at IKEA at the beginning of the season which are plastic and fun colours.. so inexpensive, you can grab a set for a friend. (and pass along this recipe!)

Vanana & Cherry Popsicles

2 ripe bananas
1.5 c. vanana yogurt
squeeze of lime (or lemon.. I just prefer lime with cherry)
1-2 T. sugar to taste, if any
1/2 c. cherries, pitted

In food processor, blitz bananas til smooth
add yogurt, lemon, (sugar.. if any) and blend till smooth.  Pour 1/2 in a small container and set aside.

To the remaining 1/2 add the cherries and blitz til somewhat smooth.
Pour into popsicle containers, alternating vanana and cherry mixture.  Use a skewer to swirl or leave for layered look.  (if making layers, pour very very slowly otherwise they will mix)
Freeze.  Makes 6 popsicles

Pyrex measuring cups with spout are perfect for filling.

Blitzing cherries.  Cuisinart makes this recipe so easy.

a little helping hand is always good. having patience is even better!

 These IKEA popsicle trays are cheap, fun colours and do the job well!

 

Here's to a great summer treat.  I just saw a Bobby Flay Throwdown where he made some sangria popsicles.  Can you say.. yum?  These cherries would be so good in that.  

So, the longer I am here in Seattle.. the more we are doing and seeing what an amazing area this is.  The cherries are just one more reason we are liking it here. 

Heaven= spaghetti + cherry pops for dinner! Life is good.

Update (08/01/10): Noah and Scarlett lovin' the popsicles.  These have truly become a staple, even Kiki (kylee) loves them.

the perfect whole roast chicken. no, really. (and easy, easy!)

So, just a little background..   I have been avidly cooking since around the 10th grade.  In that, I mean watching cooking shows, reading cookbooks and trying pretty much every recipe that I could afford.  Time and money, that is.  Well, roast chicken.  The perfect bird. I cannot tell you how many recipes, techniques and different chef's instructions/tips I have tried over the years.  And to, I guess, decent success.  Nothing to write home about.  But never-the-less.. I'd say bi-weekly in the cooler months, I would roast up a bird.  After all, it is quintessential home-y-ness. It has been said that a chef is only as good as well as they roast a chicken.  As far as whole foods diet, it's kinda perfect.
Well, after 20-some years.. I happen to catch Thomas Keller on Anthony Bourdain's show, detailing his technique for perfect roast chicken.  He was very adamant about it and it was too darn simple, I just had to try it.  Lemme just say, I wish I had heard from him years ago.
It is the least amount of fuss and is done under an hour and it really comes out perfect every time.  I served it to mom and pop who had enjoyed my other birds... But this one got the comments.  That was the best, etc. etc.  Maybe a fluke?  Tried it again.  Comments ensued like, "You really have gotten down roasting a chicken." "This truly is the best chicken, ever."  ..and on and on.  Seriously, save yourself and try it out on someone you love or simply want to impress.




the bird...

 

Basic Whole Chicken (easy steps)....

Preheat oven to 475º F

1 whole chicken, rinsed and dried with paper towel (very well) 

   Salt and pepper inside cavity.

   Stuff inside: 

   head of garlic, unpeeled and halved 

   1/2 lemon, organic & unpeeled

   fresh rosemary and thyme sprigs

Tuck wings underneath (see pics) and tie legs with kitchen twine.

Sprinkle generously & evenly with (kosher or sea) salt and pepper.

Place in oven and don't touch for 50-60 minutes.

Check using thermometer. (170º minimum)

Remove from oven.  Spoon juices over bird.  

Let rest 15 minutes while you make some gravy.

Basic Gravy...

Melt 2T. butter in sauce pan

Add 2 T. of chicken pan juices

Add 1/4 c. flour, whisking and let cook till starts to brown

Slowly whisk in chicken stock or more pan juices until desired consistency

Add some fresh thyme leaves. S+P to taste

Add a splash of cream, whisking in

Here is what I found on Thomas Keller, regarding his Simple Roast Chicken ...   which is who inspired me in this method.

My Favorite Simple Roast Chicken 

  Epicurious | October 2004

by Thomas Keller
Bouchon

Mon Poulet Rôti

Yield: Makes 2 to 4 servings

 

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper

2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Source Information
Bouchon

*My notes on Bouchon's method:  I didn't use butter or mustard and it was fabulous in itself.
I did however stuff 1/2 a lemon, sprig of thyme and rosemary, 1/2 head of garlic, unpeeled in the cavity... I just love the essence it gives.
Be sure to check for doneness.  I use a meat thermometer.  Registering at least 170.
And always let your meat rest 15 minutes before carving into.

reading..

and really enjoying Mark Bittman's Food Matters.  have always enjoyed his writings and look forward to his new posts on the NY Times.  His recipes have always lined up with the way I cook and feel he is a kindred spirit, in that regards.  Loved seeing him tour spain with gwyneth and mario.. have you checked out On the Road Again, Spain... yet? A show I just watch and drool after.
Well his book basically sums up all the things I have been concerned or read about regarding our diets, food, the US, the planet... It's like reading a cliff-notes on what my brain has been absorbing for the past few years from a zillion different resources. Kinda mad, cause I coulda saved myself a lot of worry and just read the book. Oh, well.  

If you get a chance, get the book.. it's an easy, yet shocking at times, read.  And then there are some great recipes and guidelines in there too.

Love, love, loving it. It truly has so much information about our country, our food... that really needs to be heard. 

Scarlett's favorite breakfast

We are lucky to know someone who we get fresh organic eggs from every week.  The most delicious eggs I have ever had before.  When Scarlett was a couple of months old, she had eczema really bad.  I researched and decided the best remedy was to change my diet, which I did.  I cut out all dairy, eggs, caffeine, nuts and wheat.  I already eat a pretty much whole foods diet.  Rarely do I consume processed foods.  Well, the changes made a huge difference in my baby.  Almost immediately.  And from time to time, I would think.. really?  and then have an egg and she would show an immediate reaction. I had heard that farm fresh, organic eggs were a whole other animal, completely different but never really knew what that meant.  We got these eggs from a friend at church and thought I'd give it a try.  No reaction and Oh, sooo good.  Hmmm.  Tried a store bought egg.. just to see.  Major reaction.  Had some more of the farm fresh... no reaction.  Really unbelievable.  Except I witnessed it. A couple of times.  This was no fluke.
When Scarlett started weaning and eating food herself, I was very cautious and went very slow. Introducing homemade grain milk and purees.  Taking it slow, I was curious if she was going to have a major food allergy, especially to eggs. I dreaded this, as I love to cook. Eventually, I tried a little bit of the eggs... no reaction.  And now is a staple and her favorite breakfast food.
The following is both hers and mine, favorite breakfast.  I had heard of this in Italy.  Most moms fix leftover plain pasta with scrambled eggs.  The eggs warm and cohere to the pasta, and it is the most delicious.  I can't believe it hasn't caught on here.  Sooo, so good.  It's our new favorite thing.

Warm butter in a nonstick pan. 

Add cooked macaroni/pasta. Farfalle are our favorite, but you can use any kind from spaghetti to fusilli.. And it's even better if they are cooked just beyond al dente for this.

Gently warm and then add 2 eggs. 

Using spatuala, scramble eggs around pasta.  

Cook gently stirring til eggs are done.

S+P

Serve. 

*Note:  I was told to add parmesan at the end, but me no likey.  I am a simple egg, butter, salt and pepper girl.. nothing else.   But you can do as you like.  I hope you try this.

hot in the city tonight.. Time for Granitas

Hot, hot, hot.  Baby had a hard time falling asleep tonight it was so hot.  Who'd known that in seattle, most homes do not have central air.  Well, this is unheard of in NYC or Jersey.  People say east coasters, especially those two states have anger management issues.. well, the humidity and lack of ac would drive them over. 

So, here we are in the great north-west and it is freaking hot and muggy.  Ceiling fan and room fan are both on and it's not really making a dent.  Funny thing is, on Monday.. just 2 days ago.. we were wearing sweaters and I was freezing.  Crazy temperature change.  They say this is normal.  And to even expect snow next week. (I kid)  At least it's not raining.  Did I mention the rain lately?

Well, it was way too hot to turn the oven on tonight.. so, we had hot dogs.  Yes, hot dogs.  Yummy salty frankfurters on soft white processed (not a bit healthy) buns. mm.mmm.  Before the shock knocks you off your chair.  Relax... at least the hot dogs are... I'll call them.. "responsible".  Where the ingredients are able to be mentioned.  Meat. and no nitrates.  That's important, especially with children. Heck, it's important for all of us to get the nitrates out of our diet.  AND you can.  Nitrate free hot dogs and bacon are available.  You have to search, but it's there..  and thank God!.. I am sorry, but I love me a hot dog every now and then.

But this post isn't about hot dogs, we'll save that for another time.  And how I love them blackened to a crispy black blistered outside.  Another time, another time.   This post is about watermelon granita.  The easiest thing in the world to make and oh, so delicious.  Especially on a hot one like today.  And you can make it with practically anything.  Left over fruit, juice, coffee, wine.. the list goes on. But start here, with some watermelon and then go from there.
My granita usually starts with some left over watermelon balls, just starting to expire. Not in taste, but texture.. from being cut up.  You know how melon gets once it's cut.  Well, it is perfect for popsicles for scarlett and granita for us.

Watermelon Granita

Now this is more a technique than a recipe and it works well with a lot of fruit juices, drinks..

The thing to know is the higher the sugar content, the lower the freezing temp must be.  But with this one, no sugar needed.  Not for me.  I am not looking for a desert here, just a really practical delicious cooling down application that will immediately lower my temp and better my mood.

1.  Simply blitz watermelon chunks in blender til frothy and smooth. About 4 cups will do. 

2.  Pour into a flat shallow glass dish and place in freezer. 

Now this is the important part...

3.  Set a timer for about an hour.  (if you don't and you forget.. then you will have a solid block of ice and it really takes more effort to get it back to the right consistency than it is worth.  trust me. been there, done that.)  

4.  After an hour, then rake with the tines of a fork into gorgeous, slushy snow.  Let freeze for another hour.  

5.  Rake again, and freeze once more. 

Each time it becomes more dry.  Once it is like snow-coneish (shaved ice) dry .. it will stay that way.

This delicious pink snow is just amazing by itself.  But also try it for a cool course at dinner with a slight drizzle of a very good balsalmic vinegar (one that is thick and syrupy).  This combo sends me, it is so good. Perfect intro to intermezzos. 

If you want to make it more like a dessert...   Most recipes will call for 1/2 c. sugar and juice of a lemon.  (to counter the sweetness of course) Top with some mint is just gorge.
You can also add some vodka to the watermelon.. and hello? yum! for the grown-ups, of course.  But remember, don't add too much, as it won't ever freeze!
Try this with raspberry lemonade or orange-strawberry-banana juice.. yum! Use this method with margarita mix... so good.  I like to serve it in a salted  glass with a shot of patron.
Lots of options, sky's the limit.   Hope this becomes a standard technique in your repertoire and helps with these hot summer nights.

well, colour me purple...

Saw this absolutely beautiful nail polish shade and am now obsessed with finding it and getting it on my nails!  I'd like to call it orchid purple.

just a little trailer park...

Well, it's the 4th.. already!  Had a busy week with work and heading to a bbq on sunday.  Too busy to get too creative with my dish to bring.. so I am pulling out the Mississippi Mud Pie recipe.   It pains me to do so.  It is that bad.  That bad, yet... it is soo good. If you had it, you totally get this.  If not, you better try it.  There is a little trailer park in all of us and I like to think mine comes out with this recipe.  
Now, I don't know where the original credit for this goes.  It was given to my family back in middle school by my friend Keri and her mom, Mrs. Toro.  We've been making it that long.
It is one that is a sure thing.  It delights everyone and is the easiest way to please a crowd, a crowd of every age.  I have also made it for a New Year's Eve party.. in champagne flutes.  Dressed up,  still knocks it out of the park.  I think it brings out the kid in everyone.  Which ain't a bad thing.

So, here's the note about the cool whip.  I am sooo against using this type of product, it goes against every grain in me.. but you cannot substitute whipped cream (tried it).  It doesn't hold up and you end up with a mess. So, just let it go and get on with your cool whip.  Just don't make it every week!
Another note,  I usually halve the butter in the crust.. it comes out more crumbly but it still is major delish and I don't think you miss it.  At least I can lose some guilt there.
This is the recipe, as it was given.

Mississippi Mud Pie

15oz. chocolate sandwich cookies (like TJ's jo-jo's or oreos)
1 stick of butter, melted

Blitz cookies in a blender.  (reserve 3 T. for topping) Mix together with melted butter and press in bottom of 9x13" glass dish.  Refrigerate. 

8oz cream cheese, room temp.
1 cup confectioner's sugar
1 cup cool whip

Mix together cream cheese and sugar til perfectly smooth.  (Hand mixer works well here)  Then fold in cool whip.
Spread over cookie crust and refrigerate.

2 sm. packages instant chocolate pudding
3 cups of milk

Mix together using hand mixer.  Pour over cream cheese layer.  Refrigerate till set.

Top with Cool whip and sprinkle reserved cookie dust over top.

Chill for a couple of hours.

stand back.

the real jersey shore...

the jersey shore (this was the beach outside my condo in Atlantic City)

Lawd, oh, LAWD.. oh my freakin' gawd..  Yes, yet another show about Joisey is now airing.  What is the fascination with Jersey this year? My home state has rec'd so much spotlight and it doesn't seem to be stopping.   It's almost embarrassing.   Actually, it is. 

Jersey Couture is the latest, highlighting the garden state.  And much less cringe-inducing as the hot mess  'Jersey Shore' and 'Jerseylicious'. Although I do thoroughly enjoy Jerseylicious and the train wrecks on that program.  'Jersey Couture' however is about a family owned boutique in Freehold.  I actually have been in this place with a girlfriend.  It's hard not to when you go shopping in Freehold.  It's not that large a town.  

Never-the-less.. every show on jersey so far, has portrayed what we in south jersey refer to as north jersey.  The guidos and overly tanned messes that always come down to the shore and reek havoc.  They fist-pump in the clubs, they wear too much product, dress like cheap ho's and they have major freakin' attitudes.  This is not south jersey, this is not the jersey shore I know.  We are not this.  This is what invades our shores all summer long and we endure and pray for September when all the "shoobies' go home.  Yes, that's what they are called by the locals.  Rumor has it, that originated from all the bennies that would drive down for the day and bring their lunches in shoe boxes. For real. September is the most perfect month.  The beaches are empty and the weather is perfect... nothing but locals. Ahh, love it.
 

Point of reference...  you know you're from jersey when you meet someone and you ask "what exit?".  The GSP (garden state parkway) runs from top to bottom and that is what we refer to.  We grew up at exit or mile marker 26/25 (Ocean City).  Jersey Shore house is at exit 82 (seaside heights) 57 miles north of where I grew up.  Jersey Couture is at exit 100 (freehold).  Jerseylicious is 140ish (Green Brook, I believe).  NYC exit off the parkway is 148ish.  Honestly, this just shows you how the state really should be 2 states.   Separated right around exit 70ish. There are great things about north jersey, but most of it ain't being shown on tv.  That's for sure. And south jersey is just a whole other mindset. 

Anyway, being so far away from home, I get really homesick.  For the beach, the shore and so much jersey.  Then I watch the mess on tv and think, eh.. not so much.

Honestly though, most of this is just giving jersey a bad name. (as if it could get any worse!) Glad to see Jersey Couture and really, really hoping they help show the better part of the state. Please stop embarrassing me!!

Me and my nephew in Seaside Heights (a few years ago.. he's 15 now!)

almond whole wheat pancakes

Always in search of a healthy breakfast.. I've tried too many recipes for whole wheat pancakes (yuck) and finally came upon the perfect pancake for me and scarlett loves them, too!  The addition of ground almonds is a health boost & really delicious along with the blueberries or bananas that you don’t even notice these are whole wheat. Well, you do.. but in a good way.   

Serve them however you like..  with maple syrup w/ a few blueberries and raspberries dropped in before heating.  Or as I prefer.. if there are enough blueberries or bananas dropped into the pancake.. these need no extra sugar/syrup.  The hot blueberries are like little burst of "blueberry syrup”.   ***See my note for freezing fruit/veggies when they are ripe. Recipe can be halved, but I like to make the whole batch.  Then wrap & freeze individually.. enabling me to easily pop in the toaster for a quick healthy morning on the go! 

Almond Whole-wheat Pancakes w/ Blueberries

  2 cups organic whole wheat flour*

  1 cup organic almonds, finely ground** 

  1.5 t Baking powder

  1/2 t Baking soda

  1/4 c sugar

  1/2 t sea salt

  2.25 cups milk

  2 eggs, lightly beaten

  4 tablespoons melted butter

  1/4 t vanilla extract

Melt butter, let cool slightly.  Sift together dry ingredients in a bowl.  In a separate bowl mix egg with milk adding butter & vanilla.  Mix into flour mixture, stir just to blend.  Don’t over-stir.. it will toughen the pancakes!  Let sit for 5 minutes.

Heat a griddle or skillet that is lightly greased. (I use canola spray)  When the skillet is hot enough, a drop of water will sizzle and dance!  

Ladle 1/3 cup of batter onto skillet.  Spread out a bit, if necessary.  Drop blueberries on & press into batter.  Note: If you are going to save for later & reheat in the toaster.. take a spoon and spread batter to cover the blueberries. (otherwise, might make a mess in the toaster)

When bubbles/holes appear.. time to flip.  2nd side will take less time to cook through.  

*I use white whole wheat flour.  (You can also use a mix, half of all purpose, half wwheat.. both works out fine.)

**I ground whole or slivered almonds in an electric coffee mill.  Blitz til powdery.  (Or available in bulk or natural section of grocery store)

***Tip for perfect frozen Fruit/Veggies year round.  

When blueberries, strawberries, peaches.. whatever, is at the peak of ripeness locally, I purchase as much as I can to freeze.  If you individually freeze small whole fruit (berries) and veggies and slices of larger fruits/vegetables, you will never have unrecognizable blobs of whatever later on.  How to?  wash and dry what you are going to freeze.  Place in single layer (not touching) on a parchment lined baking sheet that will fit in your freezer.  Freeze till solid, depends on size of item.  Then pop in a zip lock freezer bag, making sure to get all the air out and place in the freezer.  Way better than frozen veggies and fruits that you have no idea where they came from or have developed into a big ice block.

  

So, let me know if you try it, how you liked it.. what you did different or added. 

xoxo

.. and we are live. (again)

my little dreamer...

Yes, finally got the blog started back up. For all of you that joined me on Belleocchio, thanks for following me over to here.. my new blog, Annaoj.

For those of you who don't know.. Annaoj is the name of my label, my design company and my artist signature. And now, read on if you'd like to know why someone would choose such an odd name for their life-long work. Well, it all started in the 8th grade. Doesn't every silly idea? Well, this one stuck. Or I stuck myself with it. I am sure I was dreaming and doodle-ing (most likely when I was supposed to be doing homework) when I came up with the name Annaoj Airam. The name of my fashion house that would grace the pages of Vogue, my signature couture line, the oh-so-important label that would be on everyone's rear (when they were wearing my denim, of course), the sign over my boutique in new york and paris. Yes, I had a plan and it all came together when I wrote my name backwards. There it is. Joanna Maria.. Annaoj Airam. But, please, pronounce it correctly. Not Anna-Oh-Jay (as my mom would say) but think french, fashion, sexy and let it roll... ANNA-ahhjuh. (pronunciation? dunno. this one clearly isn't on webster.com) Try again. ANNA-ahhdge. Ay yi yi. Well, even if you can't say it.. it is what it is. Not exactly the best formula for brand marketing. But it has stuck thru design school, thru my twenties and into my thirties... let's stop there. It is over 20 years old! Excuse me while I go put on some wrinkle cream. Ouch.

So, here we are. Still pursing my dreams, although they have evolved over the years. Spent over 15 years as a design professional, many years experimenting in the kitchen (some of which getting paid for), much travel around the globe and a whole lot of learning. There is no Annaoj fashion house in nyc or paris. Most of the design work I have done in my professional life has been for others recognition and profit but that hasn't been a bad thing either, as looking back I am grateful to have been fortunate to have work all these years usually doing what I love. Creating. Travel expanded my world to beyond my backyard, my city, my country, my dreams... for that I am grateful. My life has been blessed; most recently, with the addition of my beautiful daughter, Scarlett Giulia.  Julia is the namesake of my dad's mom.. spelled in the Italian way. 

So, join this jersey girl in my quest to surrender to the beauty of life. I will share what's happening here, just like before.. design, recipes, style, tips, interviews, finds .. whatever. Exactly. Get ready for a whole lot of whatever. ;)

xoxo

Jo

...and yes, a whole lot of her!