Monthly Archives: July 2014

This and That



nat king cole station on pandora

knitting bolero from vintage pattern

sweet potato enchiladas

sweet potato enchiladas

1. My sewing queue. I really need to buckle down and get back to sewing, that pile just keeps growing!

2. Freezing bananas (some from my aunt’s tree!) for smoothies.

3. It was a Nat King Cole kind of day–but then when isn’t it?

4. It has been a long time since I have knitted anything for myself. I hope that by starting this now I can have it done in time to wear at Christmas!

5. & 6. Sweet potato enchiladas. I have had a serious craving for sweet potatoes and fall foods–I think I am just ready for summer to be over and this baby to be born!!




mai tai

Now that I am into the third trimester of this pregnancy, nesting has really set in. Looking back, this pregnancy has gone by so much quicker than the first time around. Our little lady will be here in three months. Three. That feels like no time at all when you are trying to cram as much into your days and weeks as possible, all while caring for a toddler. I have a quilt to finish, several clothing items that have been cut and need to be sewed, a house that needs some serious organization, dinner to cook, granola to make, jam to can, orders to ship, and on and on and on.

The organization has been at the top of my list lately. It is no secret that I have become a bit of a vintage housewares hoarder over the years, and I am really trying to get it all sorted and get rid of things I don’t need or absolutely love. It can be quite the daunting task when all I want to do is sit around with the fan blowing on my face and a mai tai in hand, but it is coming along.

I wish for poor Lucy’s sake that this summer would be more eventful, but her mama is just too tired and hot to have the daily excursions we are used to. A very special mini vacation is definitely in store for our little family of three before we become four–and I can’t wait.

This Week in My Kitchen

cinnamon rolls

zucchini fritatta

heirloom tomato pizza

vegetable orzo

Quiet week around here. I had every intention of getting another blog post up, but life has been simultaneously slow and busy at the same time, and as I approach my third trimester (next week!), my energy is really starting to wane.

Once again, I am joining Beauty that Moves in posting highlights from my kitchen this past week. I am so happy with all the delicious summer foods that are pouring in. There isn’t much that I love more than heirloom tomatoes!

1. Cinnamon rolls for a special weekend breakfast.

2. Zucchini fritatta. We are eating a lot of squash these days–and I couldn’t be happier!

3. Heirloom tomato, pesto, and goat cheese pizza.

4. Orzo with sauteed onion, garlic, and zucchini. Tossed with olive oil, kalamata olives, sun dried tomatoes, and goat cheese. Delicious and super fast to put together.

This Week in My Kitchen

plum frangipane tart


breakfast tacos

homemade pretzels

1. Plum frangipane tart. I made this for the 4th of July and it was a huge hit. It is definitely getting filed away into the recipe book!

2. Chakchouka. Recipe from The River Cottage Veg, which I got about a month ago, but is quickly proving to be a staple cookbook in my kitchen.

3. Breakfast tacos.

4. Homemade pretzels.

I am joining Beauty That Moves in posting some highlights from my kitchen over the past week.

Summer Days and a Granola Recipe


painting a birdhouse



homemade granola recipe

Summers in San Diego are so different from the summers of my youth. Growing up in the Pacific North West, summers were the highlight of every kid’s year. School was out, the sun was shining, and the weather was beautiful–warm during the day and cool during the night. We spent all our days out of doors, walking through the woods, swimming in the lake, riding bikes, hiking, and more. Here in San Diego where we have the luxury of playing outdoors year round, summer doesn’t fully feel like something special–it is hard to appreciate warm weather and sunshine when that is all we have. As June rolls into July and then into August our poor city gets drier and drier (and hotter and hotter!), it becomes hard to find much green. The hills are covered in crispy brown shrub, the sun beats down with little relief once night falls, and our AC works overtime to keep us alive during the triple digit heat. The few trees that line our neighborhood have already turned to a yellowish brown color, and the once vibrant leaves look like with one touch they will crumble to pieces in your hand. That is the summer I know now, and while there is a beauty in it, I do miss the summers of my youth, where each season is pronounced and celebrated, sans AC.

In my pregnant state I fear this summer will be spent almost entirely indoors. A string of mid 90 degree weather has me already longing for autumn and dreaming of butternut squash soups, pumpkin casseroles, and long pants….not to mention a sweet little baby shortly after autumn’s arrival. Until then though, we will be keeping busy with craft projects and trying our best to enjoy all the our summer has to offer.

Cooking with the little one is probably my favorite activity around the house. I love her eagerness to help out and the little comments she makes along the way (every time I open the cinnamon bottle she lets me know “mmm, that smells good!”). This morning it was granola–an almost weekly occurrence around here, we go through it so fast! This is my current favorite granola recipe. The recipe makes a little over a quart sized mason jar full of granola.

  • 3 cups rolled oats
  • 1 cup sliced or slivered almonds
  • 1/2 cup shredded unsweetened coconut
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup refined coconut oil
  • 1/2 cup honey or maple syrup (I have found that the honey makes a much stickier granola, but both are delicious!)
  • 1/4 teaspoon vanilla extract
  • 1/2 cup dried fruit (cherries are my favorite, but we used cranberries today. I also love cut up apricots or apples)
  1. Preheat oven to 350ยบ F. Line a baking sheet with parchment paper.
  2. Mix oats, almonds, salt, coconut, cinnamon, coconut oil, maple syrup or honey, and vanilla. Mix well. Pour onto lined baking sheet, spreading into an even layer.
  3. Bake for 30 minutes, or longer as needed, until it is a nice golden brown (granola will still feel somewhat soft, but will harden as it cools). Stir every 15 minutes.
  4. Remove from oven, stir in dried fruit and let cool.

homemade granola recipe


This Week in My Kitchen

I am joining Beauty that Moves in posting some highlights from my kitchen this week.

pasta drying on rack

biscuits with lentil gravy


chickpea salad

summer squash gratin

homemade pasta and zucchini gratin


1. Drying homemade pasta. The little one loves helping crank the pasta through the maker, I just have to keep an eye, because she loves to turn it the wrong way the second I turn my back.

2. Biscuits with lentil gravy for a very savory (and filling!) breakfast….and I got my child to eat celery for the first time ever. She wolfed this down.

3. Roasted tomatoes for the black bean salad I made for our picnic.

4. Chickpea pesto salad, with sun dried tomatoes, kalamata olives, red bell peppers, onions, and feta. I love making big batches of salads like this, they are perfect for quick lunches or taking along on picnics. This is how I eat all summer long.

5. Building a summer squash gratin, recipe from The Art of Simple Food.

6. The fresh pasta (tossed with olive oil, garlic and red pepper flakes) with leftover squash gratin.