Yearly Archives

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Produce and Wildlife

Produce and Wildlife

This weekend, we went to Marc’s parents’ house. Marc and his mom made a delicious feast of shrimps, corn, potatoes, and a watermelon/tomato/feta salad.

shrimp & cornWatermelon Caprese

She sent us off with soooo many goodies from her garden: tomatoes, carrot, zucchinis, peppers, basil, thyme, rosemary, mint, parsley, chives, dill, green beans, cucumber. All great items!

File_008veggies

On the way back into the city, we stopped at this place Marc had been telling me about. Trailside Museum in River Forest. This house is over 75 years old and is a haven for injured wild animals and infants who are too young to fend for themselves. When they are well again, they are released back into the wild.

Turkey VultureCoyote

I thought it was interesting they had Pokemon GO signs for each cage, next to the normal descriptions…. that’s one way to get the kids interested.

OwlEastern Screech OwlPokemon Go

When we got back home, we went to a nearby farmer’s market and picked up a few things, but most importantly: the most delicious bloody mary mix I’ve ever tasted and some spicy dilly green beans, to drop into the bloody maries.

blood mary mix + spicy dilly beans

4th of July

4th of July

This weekend had absolutely perfect weather. We’ve been talking about going camping, for months. Marc has all the gear you could desire to make this happen, but we never use it. Aside from girl scout camp when I was around 10, I can’t say I’ve ever really been camping, as an adult. So, I suggested we do a dry run in his parent’s backyard. And let me tell you, it was so much fun.

Earlier in the day, we went for a bike ride in Busse Woods.

Map of Busse WoodsAnother map

Click here for a nice little video I can’t figure out how to embed.

Back at the house.. I set up the tent all by myself, which I am extremely proud of, even though it’s made to be easy.

File_003 (1)File_003File_005 (2)

We made carrot dogs, ceviche made with hearts of palm instead of fish, and potatoes. But we didn’t eat until late, so I have no photos of the food.

I can’t wait to go camping for real, there are about a million nearby places for real cheap overnight stays.

Melon Salad with Basil

Melon Salad with Basil

After a stay in a hotel, where water is not necessarily in great supply, you get a little dehydrated. What’s better for dehydration than a bunch of watery watermelon??

This is a great dish to bring to a potluck or big outdoor party. We plan to eat this as a snack or side at lunch, all week long. The lime juice will help the fruit not rot right away.

Here is Marc in the process of melon balling it all.


Print Recipe
Melon Salad with Basil
Course Side Dish
Cuisine Fruit
Prep Time 10 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Fruit
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Cut all the melons into bite size pieces, drop it all in a large bowl with the blueberries.
  2. To make the dressing: In a small bowl, mix together lime zest, lime juice, basil, and chia seeds.
  3. Pour the dressing over the salad, mix, getting all the melon pieces covered in the dressing.
Recipe Notes

I have a melon baller, which is great for things like this. This can be eaten right away, but it's better if you let it sit in the fridge for a few hours, let those flavors really blend together.

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Memorial Day – Racine, WI

Memorial Day – Racine, WI

When life hands you a three and a half day weekend, you do something with it.

Unfortunately, we didn’t plan anything until the first half day we received. By that time, most hotels were booked. After a couple hours googling, arguing, and losing patience, we landed on a hotel called Harbourwalk Hotel in Racine, an hour and a half drive away, with a deal on a room. When we arrived, we realized why we were still able to get a room.

Maintenance

But that was okay because the room was cheap, construction wasn’t happening on the weekend anyway, it had a pleasant view of the marina, and was literally right on this Lake Michigan Pathway. We just wanted a place to go ride our bikes without a million people walking in our way with their strollers, puppies, and kiddies bouncing out in front of us. This was a perfect fit, for just that.

It was supposed to rain off and on all weekend. So we took advantage of the no rain while we could, early in the morning. In the afternoon, the sun came out and it was beautiful. And by nightfall, the rain finally came. But it was pretty damn nice to hear the rain falling on the water in the marina right outside our window.

lake michigan pathwayin our helmetsthe dunes!not part of the pathwaytiny lil lighthouseview from our windowview from bed

Chilaquiles with kale

Chilaquiles with kale

Chilaquiles is my all-time favorite breakfast. When you’re out ordering this at a restaurant, you never know what you’re going to get. Sometimes, it’ll be loads of chips with hardly any toppings. Minimal chips, and tons of scrambled eggs on top. Aint nobody got time for some scrambled eggs on chilaquiles. That’s just not how it’s done!

I realize that eggs are not part of a whole foods, plant-based diet. So, i suggest getting eggs from your local farmer’s market. As close to fresh eggs as you can possibly get. There is a little amish store near me that I get duck eggs from and I just love them, the yolks are bigger and orange and just beautiful.

Print Recipe
Chilaquiles with kale
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
optional
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
optional
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, cover tortilla chips with enchilada sauce and mix up so that every chip is covered. Set aside.
  3. In a skillet, saute onions and garlic until onions are translucent. Toss in kale and beans, stir until kale is a wilted. Add water if things start to stick, oil is not necessary. Add corn here, if desired, but not necessary.
  4. Mix the veggies until the bowl of chips. Pour everything until a 13x9 casserole dish. Bake for 15 minutes.
  5. Remove from oven, crack eggs on top, equal distance from each other. Cook for another 10 minutes, or until eggs whites turn fully white, or just before (to avoid overcooking the yolks). I find that taking it out of the oven and covering it with a baking sheet helps the eggs set up a bit.
Recipe Notes

On plating: you have to scoop up the ingredients from around the eggs first. Then, scoop up the egg and place on top. This will not only make it look pretty, but also allow you to crack the yolk and let it run down through all the food underneath.

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