For lack of a more interesting life . . .

I don't have adorable childish antics going on around here.  Nor do I have a bunch of projects or events that I can report on.  Life lately has been work, sleep, work, sleep, work ... sleep.

The weather has been anything but summer-y.  The laundry, dishes, dog's bath, dusting, vacuuming, and other daily mundanes don't seems meaty fodder for an audience. 

SO, for that reason, today you get a couple recipes.  Just so I have something to post and you know we are all still alive under the Big Sky.

My friend Ashley and I went to Farmers Market last Saturday specifically hoping to find garlic scapes.  Bozeman isn't reliable for it's seasonal productions so we were skeptical that we would actually find them.  1/2 way round the pavilion we fulfilled our quest - the rest of the market was just gravy!

Scapes are such a lovely beginning to summer, even if it doesn't look or feel like summer yet.  The mild garlicy-green flavor is addictive, and makes one of the best pestos EVER!

5 simple ingredients:
9 scapes with the flowers cut off (18 above - I doubled my recipe)
1/3 c. pecans
3/4 cup extra virgin olive oil or Hemp oil
1/2 tsp. salt
Pepper - to taste

I wanted to show you a close up of the salt I use.  It's fabulous!  It's called Alae.  A traditional Hawaiian Sea Salt that is non-processed and rich in trace minerals, all of which are found in sea water. A small amount of harvested reddish Hawaiian clay (‘Alae) enriches the salt with Iron-Oxide.

The pesto process is simple.  Blend nuts and 1/2 the oil until a fine crumble.  Cut scapes into 1/2" long pieces and add to processor with remaining ingredients.  Puree' smooth.  Mine is never perfectly smooth, but the 'chunks' are very fine so they don't detract.
It'll keep for a week in the fridge, but you can freeze it in small containers and pull it out as needed.
My friend Ingrid suggested I add some vinegar and a little more oil and use it as a salad dressing!  Genius!!!
It's also delicious as is mixed with sour cream for a dip as well.  Sometimes I add it to the batch of hummus I'm making for an added flavor.  It's wonderful on a GF Pasta with a little Romano sprinkled about.  I'm eating it at lunch today with avocado, tomatoes, sprouts, cucumber, Farro, and the recipe below rolled in seaweed paper!  It's so versatile.

I've been on a sort of cleanse for a couple weeks and can't have meat or dairy or grains so I've been bothering every friend I know for ways to make things taste meatier!  This one wins in my book!
Here's the recipe:
2 cups sliced mushrooms (these are baby bellas)
A gallon sz ziplock baggie
Enough coconut aminos to coat them. (about 3/4 c)
(Do you know about coconut aminos? From the coconut tree's sap! 17 amino acids, minerals, vitamins and has a nearly neutral pH. A comparison between coconut tree sap and soy, shows that coconut sap contains 2-14 times the amino acid content of soy. And it is a raw, enzymatically alive product!  Get rid of your Soy Sauce!)
I lay these flat in the fridge over night and then melt 1 tsp. coconut oil in a med. hot pan, drain the shrooms and sautee' them in the oil for just a few (5-8) minutes, turning them once.
They'll store in an air tight baggie in the fridge for a week (if they last that long without being gobbled).
I have added them to Polenta, Quinoa, and spread them with green olive and red pepper tapenade.  Anything meat would go in works for these babies.
Nom Nom!
I dropped one on the floor when I was packaging them up and Cricket rushed to grab it, then growled at me and started walking away when I started to correct her.  They must be meaty enough for her!!  Sheesh!

I spy . . .

Sometimes when we stop to look a little closer instead at just what is right in plain sight, we get to smile at the unexpected.

Memorial Memories

It would only serve to make an already long post longer if I commented on each photo so let me just sum it up:
*2 new nephews met and munched on and cuddled galore.
*Only 39 this year - the price of growing up and moving away and life's insistence to keep rolling.
*Milder temps, still warmer than Bozeman!
*At least 2 weddings coming up!  No more babies, yet, though.
*Food, food, and more food!
*It felt 'at-ease' this year - more so than usual.  Also due to maturing, I think.
*So thankful Mom and Dad continue bringing us all together every year.
*Cassia took a good amount of these shots - So blessed that there is more than one photog in the fam!

The bond that links your true family is not one of blood, but of respect and joy in each other's life. Rarely do members of one family grow up under the same roof.

RICHARD BACH, Illusions