Missouri Vacation | The Farm

Every summer of my childhood we drove 12 hours from Texas to my Papa's farmhouse in Jefferson City, Missouri. We'd spend several weeks on the farm, visiting family and relaxing. After a dry spell of seven years, it felt so right to be back...this time with three children in tow! It's hard to capture how special it was to be there with my parents and watch my kids experience all the magic of the farm for the first time -- epecially their first jump in the pond :) We had so many highlights, but I'll let my mom's poem capture the extent of our stay:

First Farm Visit - 2023

This was the grandkids first time to the farm

To discover all of its rural charm.

Living in Seattle, it’s city scapes they seek

Here in mid-MO they were country kids for the week.

With the barn as their backdrop, they ran wild and free.

Such a wonderful sight for their Mirma to see.

Jumping with abandon off the farm pond dock,

Climbing and playing on the old sand rocks.

Spotting turtles, snakes and fireflies,

Watching the wide wonder in their eyes.

We collected rocks, feathers, and sticks,

And pulled off a number of pesky ticks.

A Whippoorwill’s call and woodpecker’s knock,

We listened to birdsongs as in the hammock we rocked.

From the field we heard a wild turkey call,

From down in the pasture came a young calf’s bawl.

Hiking a trail through the woods,

Eating corn on the cob and summertime foods.

On the 4 wheeler with Poppa for ride alongs,

Pounding the old piano with their made-up songs.

Water balloons, bubbles, and sprinkler play,

Were all in the course of a summer day.

In my hometown we visited favorite sites—

The Capitol, nature center, and Central Dairy for ice cream bites.

Visits with uncles, cousins and aunts,

Checking the growing garden plants.

The kids loved just digging in dirt.

Mirma was happy they didn’t get hurt!

Roasting hotdogs over the fire,

Yelling”Be careful of the electric wire!”

We hold this special place in veneration,

Passing our traditions to a new generation.

I’m sure my parents were smiling from above

To see these kids at the farm they so loved.

So very thankful for this place to gather,

Though it’s rustic and simple, there’s no place I’d rather.

One of my favorite places in the world,

-SJW

Guest Blogger | Veggie Table

Every so often I'll send my friend a cooking question that morphs into a blog prompt. The most recent inquiry was regarding inspiration for preparing vegetables. I'm all about sheet pan veggie mixes (sweet potatoes, broccoli, red onion, Brussels sprouts, radishes, beets, cauliflower...) but sometimes I feel like I'm in a roasting rut!

I relish Kelly's creativity and thoughtful approach to meals. Here's what she sent back ---

Roasting vegetables can transform them into the most delicious crispy, caramelized versions of themselves. But roasting isn’t the only trick in the book. And with lingering summer heat, cranking the oven up past 400 is simply not bearable in many kitchens around the country. So what’s a veggie lover to do?

When I was tasked with writing about ways to cook vegetables besides roasting them, I honestly had to stop and think. Not because I’m a one-trick pony, but simply because my day-to-day meal planning and preparation relies on very few vegetable sides, and instead focuses on one-pot or one-pan meals that span multiple food groups. So that’s where we’ll begin!

Tip 1 | One Pot Meals 

My number one tip for preparing vegetables is to choose recipes where the vegetables are already incorporated into the dish. If your vegetables are included as a part of the entree, rather than being a distinct side dish, that’s one less thing you have to worry about. A few favorite examples of this method include One Pot Mediterranean Orzo, Salmon Stuffed Acorn Squash, Slow Cooker Chicken Tikka Masala with Chickpeas and Kale, Perfect Baked Salmon with Lentils and Lemon Herb Sauce, and Easy Vegan Weeknight Stir Fry. 

Tip 2 | Sauteed Greens

If a meal is looking heavy on proteins or starches, without much in the way of vegetables, my go-to easy vegetable side is to quickly throw a bunch of collard greens (or other dark leafy green of choice) in warm cast iron skillet with olive oil, season with salt and pepper, and call it a day. Leafy greens are so nutritious and compared with their more delicate lettuce counterparts, they can last a long time in the fridge too. You can see examples of this method in this Sundried Tomato Polenta Bowl with Greens and Herb Baked Fish, Brown Rice Risotto with Seared Scallops and Chard, and Walnut Crusted Chicken with Collard Greens and Tomatoes.  

Tip 3 | Grilled Veggies

For whatever reason, preparing food on the grill always adds a layer of excitement and ambiance to a meal, making mealtime feel more like a celebration than a daily routine. One of my favorite grilled vegetable sides are these Charred Green Beans with Harissa Yogurt, which I like to serve alongside these Grilled Salmon and Cherry Tomato Foil Packets. I have also enjoyed Grilled Sugar Snap Peas with Spicy Peanut Sauce and Grilled Shishito Peppers (simply toss them in olive oil, salt, and pepper and grill until charred), among other more common veggies.

Tip 4 | Salads

You know how everyone has that one “wow” dish that guests rave about? In my case, it is what we simply call, The Buckwheat Salad, and is a great place to start for people who aren’t normally huge salad fans. No matter which salad you start with though, there is no getting around the fact that salads are simply excellent carriers for vegetables (case in point: this DIY Harvest Bowl). Salads don’t even have to be green to provide you with ample veggies, as in the case of this Nicoise Tuna Salad.

Three cheers for roots, tubers, beans, & leaves!

- Kelly

Kellytoups.com

Guest Blogger | Laundry Room Re-Do

I can't pass a Garage Sale or Antique Store without thinking of my mother. For as long as I can remember, she's been collecting, buying and re-selling, or restoring vintage treasures. We share a joy of creating fun and bring spaces, and an eye for retro or nostalgic pieces. Here's her latest project in my childhood home.

--
BEFORE (yikes!)

 AFTER (yay!)

This laundry room re-do is awash in bright colors and vintage containers. The colors were inspired by Hudson Bay blankets and old camp chairs. A camp/cottage theme is evident throughout.

Picnic baskets make for excellent storage, tucking away a myriad items from tools to cleaning supplies, extension cords to old sheets. Baskets can be transformed by painting them any shade you desire. The examples here were picked up at garage sales and flea markets ($5-$15).

Coffee cans are a real eye-opener lending a jolt of color and are great for storing smaller items like cleaning brushes, stray buttons, safety pins, or loose change that ends up in the laundry. These cans turn up regularly at estate sales, usually in the garage (nominally priced).

My husband has a colleciton of vintage advertising yardsticks which we used as shelf edging. My favorite is for a rendering company -- "Highest Cash Prices - Dead Horses - Cattle." You don't see that every day! The yardsticks were purchased at antique malls and feal markets ($1-$3).

The letters, door hardware, and metal shelf brackets all came from Hobby Lobby.

This room will help to wash away my laundry day blues!

- MJE

More posts from my mom:

If I Ran the Zoo...Or the Container Store

Baubles Bangles and Beads

Guest Blogger | Dairy-Free Vegetarian Meals that Keep You Full - Part II

Continued from Part I....

Outside of my own kitchen experiments, blogs are another major source of culinary inspiration. Perhaps the most-cooked recipe of all time in my kitchen is this Zucchini and Red Lentil Curry from Dishing up the Dirt. For a nutrition boost, I serve it over quinoa or brown rice instead of white rice. And for simplicity's sake, I always cook the lentils in water rather than broth. But other than that, I tend to follow the receip pretty much as-is. Because it reheats beautifully, I often have individual portions stored in tupperwares in the fridge and freezer, ready for transport to the office. (Not to Mr. Fleece: the dollops of Greek yogurt on top is completely optional!)

This Vegan Taco Salad from The Crunchy Radish is admittedly one of the most time-consuming recipes I've every made, and yet the flavors are so good that I'd be remiss if I didn't share it here. The walnut chorizo alone is reason enough to bookmark this recipe, as it would also work well stuffed into a baked potato, or mixed into a quinoa and black bean "burrito bowl." I typically don't make the vinaigrette or cashew cream suffested, and instead whip up a tofu-based jalapeno ranch dressing.

Dinner isn't the only meal that should keep you satisfied -- a heart breakfast can also help contribue to keeping your energy up throughout the day, and keeping the mid-morning hunger pangs at bay. For leisurely weekend breakfasts, I like a balance of sweet (whole grain pancakes, whole grain French toast, whole grain muffins, granola parfaits, fruit smoothies, etc.) and savory (usually an egg and veggie scramble). On weekdays, however, a protein packed porridge hits the spot. This PB & J Overnight Oatmeal is literally the only breakfast I eat on weekday mornings between Memorial and Labor Day, and the peanut butter and chia seeds add fiber, protein, and healthy fats, which all contribute to satiety.

Do you have a favorite dairy-free vegetarian recipe? Do tell! 

- Kelly

kellytoups.com

Guest Blogger | Dairy-Free Vegetarian Meals that Keep You Full - Part I

Sarah invited me to share some of my favorite dairy-free (Mr. Fleece is lactose-intolerant) vegetarian meals that "aren't rabbit food" and will actually fill Mr. Fleece up. Challenge accepted!

Despite my love of grilled chilcken, Greek yogurt, and artisan cheese, vegan cookbooks are actually some of the biggest sources of inspiration in my kitchen. I actively find myself seeking out plant-based recipes, not necessarily as a lifestyle choice, but because these recipes tend to be the most economical and have a greater proportion of vegetables and other health-promoting ingredients.

Inspired by the Mediterranean diet, one of my latest kitchen experiments has been perfecting an oven baked falafel. These patties are surprisingly easy to make, and form the foundation of two of my favorite plant-based meals.

Delicious Falafel Wraps
To make delicious falafel wraps, spread a whole grain pita or tortilla with hummus, then top with spinach, diced cucumbers, diced red onion, halved cherry tomatoes, and 2 falafel patties. To streamline mealtime after a busy work day, I bake the falafel patties ahead of time on the weekend, and have the diced veggies ready to go in the fridge. Simply warm the patties in the toaster oven and heat a pita or tortilla in the microwave or on the stovetop, then assemble the wrap. A single wrap with a small side (like dried apricots and pistachios) is usually enough for me, but for most adults with larger appetites, two wraps will do the trick.

Panzanella Salad
When tomato season is in full swing, I also love to use these falafel patties in a refreshing panzanella salad, along with red bell pepper, diced cucumber, fresh basil, and a simple dressing. The protein and fiber in the falafel make this a hearty, entree-worthy salad.

Eggs are also a great ingredient to have on hand to make meatless meals more filling, and are budget-friendly to boot. This Shakshuka Polenta with Chickpeas was a desperate creation I whipped up when my cupboards were bare, and has since become one of my favorite weeknight meals. All you need are whole grain corn grits or polenta, a can of chickpeas, a can of diced tomatoes, some eggs, and some harissa sauce. It is also easy to dial up the portion size according to your appetite, by adding another egg or cooking a bigger batch of polenta.

Up next...the most-cooked recipe of all time in my kitchen, amazing flavors, and a hearty breakfast.

- Kelly

kellytoups.com

Guest Blogger | More Than Pajamas

My acquaintance turned friend is one of a kind. She's joyous, creative, chatty, and thoughtful. She freely spreads wisdom gems on her blog, What About Pumpkin Pie. Read a few and you'll find a creative writer, humble mother, & most recently, brave entrepreneur. She launched her personal business with "flying off the social media shelves" LuLaRoe clothing. I'll be hosting a pop-up shop with her on Saturday, January 7 if you want to learn more. For now, enjoy this little insight from the woman herself -

--
I had a baby 10 months ago (!) and it feels like yesterday. It really has been 10 grueling months of slobber and diapers and occasional sleepless nights. At the same time, 10 magical months of discovery and dependence and cherished date nights.

And, yet we do not have much time.

Not much time to enjoy our babes or see our loved ones, much less, pamper ourselves. In true SAHM (stay at home mom) fashion, I have stayed in pajamas all day before. But I have also thrown on a dress before. Taking the smallest amount of time to put effort into my appearance; effort that I can afford.

In 10 months of figuring out this new role as Sarah-turned-mommy, wanna know what I've found? My days are more productive, energized and focused when I take that time to dress, enjoy and appreciate myself.

My friend came over one Saturday, with LuLaRoe pieces in hand. This clothing was comfortable, like pajamas, yet current and versatile, clothing that is comfortable enough to sleep, shop, and chase around babes in.

So, I promise to start my day with dignity, putting care into my own clothes that are practical and beautiful because:

1) I am the best mom to my little guy when I start my days with integrity and grace. He deserves a mom that has energy and drive. He deserves a mom that is present and purposeful.

2) I am the best wife to my husband when I know my own value and worth. He deserves a wife who understands the beauty and grace she embodies as she reflects the God of beauty and grace.

I deserve to keep promises to myself. We all deserve to keep promises to ourselves.
--
Follow Sarah at:
Facebook: https://www.facebook.com/lularoesarahlruiz/
Instagram: @lularoesarahlruiz
Email: lularoesarahlruiz@gmail.com

I'm all about that Cassie,

-SJW

Guest Blogger: Toups Soups

I’m Kelly, from Kelly’s Healthy Kitchen. I also happen to be one of Sarah’s college roommates. In college, I made soup almost every week, and Sarah likely remembers this because I often used up valuable refrigerator space storing my leftover soup in large metal pots. Alas, here we are. Because it is that time of year again, Sarah asked me to guest blog about one of my favorite foods. Enjoy!

One of my favorite chili recipes is adapted from this recipe by Ellie Krieger. It’s the same basic ingredients, but I kicked up the veggies and simplified the preparation. Ellie Krieger calls her recipe “White Chili”. However, mine ends up looking more like Green Bay Packers Chili or Oakland Athletics Chili or… you get the idea.

Ingredients:

• 2 teaspoons olive oil
• 1 onion, diced
• 2 cups diced celery
• 3 poblano peppers, seeded and diced
• 3 green bell peppers, seeded and diced
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 pound ground white meat turkey
• 2 (15.5-ounce) cans low sodium white beans
• 4 cups low-sodium chicken broth
• 1 1/2 teaspoons dried oregano
• 1 (15.5-ounce) can corn (no salt added)
• Nonfat plain Greek yogurt (for topping)

Directions

·         Heat the oil in large pot over medium heat. Add the onion, celery, and peppers to the pot, and cook until soft, stirring occasionally. (Tip: I did all of my chopping a few days ahead of time, and stored the chopped veggies in a container in the fridge. When it came time to make dinner, I just had to dump the bag into the pot of oil. Easy Peasy!)

·         While the veggies are cooking, rinse and drain the corn and beans and set aside.

·         Add the garlic, cumin, and coriander to the pot, and stir them in.

·         Then, add the ground turkey cook, breaking up the meat with a spoon or spatula, until the meat is no longer pink.

·         Add the white beans, corn, broth and oregano. Cook, partially covered, stirring occasionally, for 30-35 minutes.

·         Makes 6 big servings (almost 2 cups each) or 8 smaller servings (closer to a cup, for a side dish). I like to add a heaping spoonful of nonfat Greek yogurt to top mine off. It has the same effect as sour cream.

Nutrition: The ingredients are only slightly changed from Ellie’s recipe (I bumped up the veggies and bumped down the oil). To see her estimated nutrition facts, click here.

Still can’t get enough soup? Here are my other favorite soup recipes:

·         This Lentil Chili from Whole Foods is my favorite vegetarian chili recipe. I like to add a can of corn. 

·         This Brunswick Stew Recipe is made in the slow cooker. Perfect for a working couple such as Sarah & Mr. Fleece! 

·         This hearty lentil and sausage stew is hands down, one of my absolute favorites. To save money, I use beef broth instead of red wine. 

Thanks for having me! And don’t forget to stop by my blog, Kelly’s Healthy Kitchen. 

-KET

Guest Blog: If I Ran the Zoo...or the Container Store

We recently did a little re-do of our circa 1977 wet bar.

Super Messy. Super Orange. Super Retro Owls.

We went with an industrial chic décor theme. Over the past few months, I have kept a lookout for appropriately trendy industrial chic containers that would be functional for an office space. And so I thought to myself, “I’ve heard of a place called the Container Store and while I have never been there, now might be the time.” 

While the Container Store was nice and bright and had lots and lots and lots of containers, alas I could not find what I was looking for.

It seems they do not stock old lard cans. . .

or blue collar worker lunch pails. . .

or vintage pharmacy receipt boxes. . .

or even muffin tin organizers. . .

Really?

I was a little disappointed.

Hobby Lobby pulled through with a nifty little galvanized metal cabinet

and Wal-Mart.com provided some very cool metal bins.  

I added the Scrabble tile labels

But that’s okay.  It would have been way too easy to just walk into a store and pick out all the containers I needed in one fell swoop. I wouldn’t have had the thrill of the hunt. I wouldn’t have had to use any creative juices. I would never have come to the realization that a lunch box makes a great place for storing greeting cards and envelopes. 

 I may never have discovered how wonderfully a lard can holds phone chargers and such.

If I ran The Container Store there would be a lot less bright and shiny and a lot more dented and rusty. 

And if you needed a working man’s vintage lunch pail you would know right where to go.

-MJE

P.S. Don't the maps look great?