new digs for Eli

Eli in his cabin

Eli is now at camp for the next 3 weeks. We helped him settle in yesterday, and left him on the porch playing fussball with a boy from his unit who was there last year.

We can see photos of camp on a website, but can't talk to him until visiting day in 2 weeks! They take photos and post them every day or 2, and he might be in one or two of them. We can send him emails which get handed out at mail call. He needs to write home twice a week to be able to get a candy bar on Mondays and Thursdays, so we might get mail a few times :)

in the car on the way there... my view looking back..... lots of orange!

his cabin... each cabin is named after a castle in England
....the same cabin Adam was in for his first summer at camp!

the waterfront that Eli gets to enjoy for the next 3 weeks. lucky boy.

this is how we left him....
happily playing fussball with another boy from his unit.

fabulous coffee cookies

These cookies are great for something that is just a little different. They are scrumptious!

I just made a batch to bring up to Maine with us. We will be having supper tomorrow night with friends after we drop off Eli at camp. I offered to bring something and when they said chocolate chip cookies, I suggested these. I was glad they said yes, as I haven't made them in a while, and they really are good.


Coffee Chocolate Chunk Cookies

This recipe is from an old Yankee magazine “book”- although I tweaked it a little bit. They are really good, even though kids aren't so crazy about them.
When I make these, I usually try to save at least a few spoonfuls worth, scoop them into balls, and freeze them, to be able to have just a few another time.

1/4 c. instant coffee powder
2 T boiling water
1 1/2 c. flour
1/4 t baking soda
3/4 c ( 1 1/2 sticks) butter, softened
3/4 c granulated sugar
1/2 c packed light brown sugar
1 egg
1 t vanilla
1 pkg (11oz) semi-sweet chocolate chunks
1 1/2 c chopped hazelnuts (optional but good)

preheat oven to 350*
1. Mix coffee with boiling water, let stand 15 minutes.
2. Mix flour and baking soda, set aside.
3. Beat butter and sugars until light and fluffy. Mix in coffee, egg and vanilla. Stir in flour mixture until well blended. Add chocolate and nuts. Stir until evenly distributed.
4. Chill.
5. Drop large spoonfuls (very mounded Tablespoons) 2” apart onto a foil lined cookie sheet. Smoosh each mound, then bake at 350° for 16 minutes*.

makes 2 dozen large cookies

*340° for 12 minutes for freshly made (not chilled, but room temp)
*340° for 16 minutes for cold from the fridge

packing Eli

okay, so I am totally into being prepared and organized when it comes to packing and going away. some people seem to think I am over the top about things, but I also know that once there, it becomes so much easier to function, and have things easily available.

so, as I am getting Eli ready to go away to 3 weeks of overnight camp, I am really into making it easy for him to function while there. He has a trunk, as all kids do. (and yes, he chose bright orange)


So... I created a new system for the trunk to use otherwise wasted space: the lid.
I used pockets that are made for 3 ring binders, attached velcro to the backs, and mounted them inside the lid. I also used one bigger file folder, so that he has a place to stash mail that he receives while at camp. I think it is pretty cool, and will help him be able to store stuff and find things easier too.

I had ordered the organizer thing that is supposed to go with it, but it isn't so great. It is supposed to kind of line the inside of the bottom part of the trunk by going around it and making little pockets. BUT..... if you have plenty of big clothes in the bottom, like pants, sweatshirts, etc. the 'pockets' all become squished against the sides and you can't really use them.
I like my new system, and Eli said he does too. I made enough for him to keep some stuff in them, and an empty one too, so he can use it however he wants at camp. who knows what he will need to stash!

fireworks on the lake

We all went over to Nino's across the street, and had fun lighting off fireworks beside the lake. There was a small crowd of neighbors and friends there, and a bonfire. We used my henna tent on the deck to keep the rain off. There was a 45 minute break in the rainstorms, and we lit off plenty of fireworks during that time. Then the pool club across the lake started lighting off theirs, which were fun to watch from our side of the lake. The night ended with s'mores made on the bonfire.

flower henna

did this one on Megan's back for a bridal shower she was going to. She had a pretty floral dress
to wear, and these flowers are within the pattern of the dress. I thought it would look nice to have them growing up her back.

fabulous

fabulous red sunflowers on my deck (bought at Trader Joes) made me happy.

organic blue eggs

just started eating these fabulous eggs. they look so cool too... since there are eggs from different kinds of chickens including the arauncana ones which are blue!
I am lucky enough to have made a connection with a woman in the next town who has free range chickens and pasteurizes the eggs. She even delivers them (!) to my house on Tuesdays. and to boot, she only charges $2 a dozen!

They are much lower in cholesterol, and have significantly more Omega 3 's and vitamin A. They have all sorts of things that are good for you, and are so healthy. Not going back to the other kind if I can help it.

This wonderful woman even hooked me up with someone who organizes orders for grass fed organic beef and free range organic chickens too! I may be able to eat meat again from a source I trust. I did just get my cholesterol checked again to have a baseline to check against after I start eating all of these things again.


When I first got the eggs, I had just gotten home, and was so hungry. I whipped up this fabulous omelet:

Cheese and Tomato Omelet

1 free range egg
sea salt
4-5 cherry tomatoes, cut up a bit
fresh basil, chopped just a bit
goat cheese (I use herbed from Trader Joe's) or Fontina

Use a fork to scramble the egg, add the sea salt, then put it in a small pan and let it cook for a few minutes until almost set.
add the other things on top and fold one side of the egg over the other.
Let it sit for a minute in the pan to meld it all together.

Farm Bill... please help!

This was in the sidebar of Chocolate & Zucchini as an ad.
it is sooo important!!! please click on the link and fill in the info.

(I have copied it and linked it, since I couldn't find somewhere to make it a badge and link it that way.)



Our Food Policy Is No Spring Chicken



The Farm Bill is up for renewal. Now is the time to bring our nation's food policies into the 21st century.

It’s time to rethink food safety, health and environment.

Congress is about to act. Tell them to support local, healthy food in your community now!

(See what we do when 100 people act.)

Read more...

henna while in Maine?

I did this the other night, and love it! it came out nice and dark too.

I have been thinking about trying to do some while I am in Maine- while we are in Vinalhaven at the end of August, and maybe at least bring my things with me when we are up driving Eli to and from camp.

... so if you are interested in getting henna done, and you will be in vinalhaven or on sebago lake... I would love to do henna! email me!

I did tons of henna at a great little music and arts festival this past saturday in Collinsville.
This is me working on someone and creating a pretty floral to go up her hand.
I am loving doing henna and am making some good money doing it too :) yeah!

siblings?

you think we look alike?


me and my 'little' sister Sue....
She and John are in from Seattle. The boys were so excited. They came to their soccer games, and stayed for 24 hours. We hadn't seen them in a year! They are staying with my parents for a week, and drove up here for one night with us.

The boys were psyched to play games with Uncle John, and they all had fun.

fire henna

I loved this henna the other night. Part of it was the atmosphere, and part was what I created for my friend. We had 6 friends and neighbors over for supper the other night, and all had left except for one. We had talked about doing henna earlier, but then finally decided to later. It had gotten chilly so we had the chiminea going to keep warm. I did a somewhat moroccan one on her foot, then embelished it with some fun glitter. It was great doing the henna in front of the chiminea, and the heat helped get a good stain too.

killer salad

Ginger Spinch Salad

This salad is one of those yummy things that, when you make it, you need to give out the recipe with it.
I first had it in Maine at the annual 4th of July picnic near Four Winds, with Four Winds people. It was so damn good that I had to ask for the recipe (and now am subjected to such treatment every time I make it) It is great to go with the lobster picnic we always have there, but fared well also along with BBQ chicken and grilled portabello mushrooms.

Ginger Spinach Salad
This makes plenty for 4 bags of baby spinach..... which you may need- we ate that much with 6 adults and plenty of other food available. People would have eaten more if I had it! Be prepared to give out the recipe....

Spinach
Sharp White Cheddar Cheese – Grated
Red Onion – Chopped

Dressing:

3”-4” piece of fresh Ginger – peeled and minced
1/2 cup Soy sauce
4T Honey
Juice of 1 Lime
1/3 –1/2 cup Olive Oil
1 tsp minced Garlic
Salt and Pepper

Mince garlic and ginger. Put all dressing ingredients in blender and blend until smooth.
Toss spinach with cheese and onion and pour on dressing.

a little 'naked chef'

I do love Jamie Oliver....
and I know of others who cook in less clothing (no shirt, etc....) .....

but my 5 year old gives a more interesting take on being the "naked chef"

he was making brownies........
(and sometimes he makes mac 'n cheese this way too)

had to remove this photo... too many people looking at it.... weirdos!!!!

lots of noodles

Peanut butter noodles, aka sesame noodles, have been devoured in our house for years....
People ask me for this recipe all the time, as it really is yummy.


Cold Peanut Butter Noodles

This is a combination of several recipes that I have used and have fine tuned to get the best sauce. Serve over cold pasta (as in Cold Sesame Noodles from a chinese food place) but I like shape, instead of the long strands. Good garnishes are thin strips of cucumber, and / or carrot, and sesame seeds.

2/3 cup creamy peanut butter (I use a natural one, with no sugar added)
3 Tbsp sesame oil
4 Tbsp soy sauce
2 Tbsp honey
4 Tbsp. rice wine vinegar
1 Tbsp freshly grated ginger
1 large clove garlic, minced

Mix everything together (add 1 thing at a time and mix well) and refrigerate for at least an hour before serving to allow the flavors to blend.

Serve over cold noodles (cook then rinse in cold water to remove starches). Long strands, like linguini, are good, but shapes are easier for kids to manage.

Top with strips of veggies- cucumber, carrots, red pepper, etc. Garnish with sesame seeds.

Keeps in the fridge for at least 2 weeks.
Makes enough for about 1 pound of pasta.