these are my favorite parts of today:

i love biking everywhere because i move slow enough to notice more and am closer to the earth- in the elements, living in , breathing in the new day air.  strangely, we’ve had warm, sunny december mornings so far, so i bike into the sunrise!  good morning sunshine.

this is a piece of beauty sent to me by a californian friend.  it may have been better than christmas, receiving an unexpected package on my doorstep.  unwrapping with great excitement.  i love it.  its kind of my quote that steph made into art.  and it fits in my room perfectly.  i dont know how ive made such amazing friends that will share their beautiful creations with me.  it fills my heart.

a thankful day

my mom asked us what we will make when we have thanksgivings on our own, and i cant say i’d do it any differently.  turkey, stuffing, green beans, mashed potatoes, jello, cranberry apple casserole, carrot soufflé, apple pie… i did miss aunt lisa’s rolls though.  and i think i would make homemade pumpkin pie, too.  afterall, if you are going to go all out, might as well go ALL out.

and for all of its cliché-ness, these things i am truly thankful for.  look at that plate!  it is crammed with food.  nourishment, health, community.  things we dont always remember as incredible blessings.  grace à dieu.

spring in fall

can you believe these flowers?  growing out of the fallen autumn leaves.  at the end of november.  in michigan.  COLOR!

a curly colory composition

this reminds me of amy d.  maybe the curly-ness of it all.  or the color.  i guess both.  this is my “portrait” of you miss dancler.  my portrait of you far away.  i hope you like it.

the next food fight

the ingredients were rice and apple.

to defend my title as food fight champion, i decided to create an apple sushi.  the judges found my dish to be tasty, but thought i put too much emphasis in thinking out of the box than creating a really strong dish with the flavors available in the rice and apple.  i suspected this may be the case, but i couldn’t get the idea out of my head, so i went for it anyways.  it was delicious and such an experience to create!  i know i did not even touch on the art of sushi-making, but i’d encourage everyone to try it!

sweet baby jesus

i went to some friends’ for dinner the other night and couldn’t help but enjoy their bathroom.  i just wish that i had a toilet-sitting-space to cover with maps.

another farmers market saturday

t.p.

friday night food fight

a couple weeks ago we started our own cooking competition/iron chef sort of event.  this week was my first time participating as a chef and i won!  the required ingredients were pasta and beets.  i took a unusual approach and created a beet cheesecake with pasta graham cracker crust.  what a hit!

here’s the recipe if you are looking for something different to bring to thanksgiving dinner:

crust:
1 1/4 cups graham cracker crumbs (from 9 whole graham crackers)
1/4 cup small cooked pasta
2 tablespoons brown sugar
1/4 cup butter, melted

cheesecake:
1 1/2 cups packed brown sugar
4 (8 ounce) packages cream cheese
5 eggs
1 cup boiled and grated beets
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
3 dashes garam masaala
1/2 teaspoon fresh ground allspice

Beet preparation:
About two small/medium sized beets equals one cup grated.  For a little kick, boil the beets with pieces of fresh ginger and then grate a small bit in with the beets.  After boiling for about 45 minutes, remove the beets from the water, peel the skin, and then use a food processor or hand grate.

Position racks in center and lower third of oven. Place a large roasting pan on the lower rack and fill halfway with water. Preheat oven to 325 degrees Fahrenheit.

Coat a 9×3 inch round spring form pan with cooking spray. Make graham cracker crumbs and combine graham cracker crumbs, 2 tbsp. brown sugar, and the melted butter in a small bowl.  Add cooked pasta.  Press this mixture onto the bottom of the spring form pan and one inch up the side. Bake for 10 minutes and cool for 10 minutes.

In a large bowl, beat cream cheese and 1 1/2 cup packed brown sugar at medium high speed until fluffy. Slowly beat in eggs, one at a time on low speed. Beat in beets, cornstarch, and spices. Pour into crust.
Bake on center rack 60-70 minutes, or until center jiggles slightly. Turn off oven and let stand with door closed for 20 minutes.
Run a knife around the edges to loosen, and let cool completely on rack. Cover and refrigerate at least 8 hours.