Summer vacation, finally!!!

At approximately 1:30 today I officially began my first summer vacation in seven years. Summer vacation makes all the student loan debt, paper anxiety and WORK well worth it. Granted I still have a job, but I don't have to do anything academically related until August. (Insert evil laugh, HERE!).

That said, I'll be farming this weekend. I packed a hoodie, a vest, a pair of long johns, and I am crossing my fingers I won't need any of them. I am ready for a good dose of vitamin D.

Until Monday, friends. I hope you and yours have a fabulous three day weekend!

Bring on the aliens

I am a chronic avoider -- dentist appointments, laundry, bills. I have a list sitting to my left of things I've needed to accomplish for weeks now. On this list includes a certain Shakespeare paper that has evaporated into oblivion. I am dreading completing this paper. I would rather go to the dentist and have my teeth drilled upon than finish this paper (those of you who know me well know that I would rather have my butt probed by aliens than go to the dentist. I LOATHE the dentist). Bring on the aliens.

Because I'm doing such a good job of avoiding said paper, I have accomplished a number of other items on my list -- I finally got my Idaho driver's license. I updated my car insurance. I also, by day's end, will have my car titled in Idaho, one step closer to my vehicle being registered in Idaho. It's exhausting moving states.

The most exciting thing I checked off of my list today: purchased my plane ticket to Ireland. The most brilliant part, my ticket came to almost exactly $1000. I'm pretty tickled with that number. Now I have more spending money for important things like drinking whiskey.

Below is the other half of the pasta feast from last week. This sauce was fantastic. Cooking the basil stems along with the tomatoes is a trick I will always remember. I purchased my beef from a butcher who scoffed at me when I asked if they have any local beef. He laughed, placed his hand under the grinder and said, "this here was a local cow." I suppose you can't get much fresher than that.

Lemon zest is rapidly becoming my favorite ingredient.

So simple: beef, salt, pepper, lemon zest,

chili flakes, garlic, cinnamon. (egg and parmesan)

Shallots, garlic, basil stems and chili flakes.

This smelled divine.

Smoosh up the tomatoes as they cook -- makes for a lovely sauce.

Best meatballs this side of the pond.

Thank you, Jaime.

Jaime Oliver's ragu of tiny meatballs

for the meatballs:

1 lb ground beef

3 cloves garlic, minced

zest from one lemon

1-2 red chilies, crushed

a pinch of cinnamon

1/2 tsp nutmeg (I omitted)

sea salt and black pepper

1 large egg

a handful of parmesan cheese, more for serving

for the sauce:

1 28 oz can whole tomatoes

3 cloves garlic, minced

a bunch of fresh basil, leaves removed and stalks reserved

1 fresh chili (I used dried chili flakes)

olive oil

a little swig of red wine

sea salt and black pepper

(I added more lemon zest because I can't make tomato sauce without it now, and I also added a chopped shallot).

In Jaime's words: To make your meatballs, mix and scrunch together all the the meatball ingredients in your hands and shape into marble-sized balls. When rolling the meatballs, run your hands under cold water every now and then -- it will help to make the meatballs dense and hold their shape better. Place them in a pan and put in the fridge while you make your tomato sauce.

Get a pan on the heat and add a glug of olive oil to it. Gently fry the garlic, basil stalks and chile flakes (shallot), then add the tomatoes and red wine. Season with salt and pepper then gently simmer for half and hour.

(I used the same pan for frying the meatballs and making the sauce. I fried my meatballs first and set them aside while I stewed my sauce, then added them in at the end per Jaime's instruction. One less pan to wash!)

Heat up a little olive in a frying pan and throw in your meatballs. Cook until they've got a really good color on them, then add them to your tomato sauce. Remove the chili from the sauce (if using a whole chili) and check for seasoning. Continue to simmer for ten to fifteen minutes. Meanwhile, cook pasta in a large pan of salted water. Cook for about two to three minutes and drain, reserving a little of the cooking water, then toss the pasta in the meatball sauce. Add a knob of butter, a handful of parmesan, and tear over half of the basil leaves. Now, toss around to coat the pasta. Add a little bit of cooking water to loosen the sauce if needed. When it's superb, serve on a big platter or divide up between individual plates, scatter with the rest of the basil leaves, grate over some parmesan and serve as soon as possible.

Oh come on. It'll be fun.

Every so often I am struck with an overwhelming desire to cook something more than poached eggs. Being that I write a blog about food I am sure you are thinking that urge must strike me fairly frequently. Yes, you are correct in that assumption. However, occasionally I am motivated to produce a meal of more than meager proportions -- the most recent Indian feast for example. That wasn't my typical Tuesday night supper. Nor is the following pasta feast, although I did manage to make it on a Thursday eve.

I had this similar ambition on Tuesday when I wanted to attempt baking bread again, but I was struck down with a migraine. Perhaps that was the universe reminding me that baking and I are on fragile grounds and not to push my luck. Okay, I can take a hint.

Pasta, though, I can comfortably tackle without raised blood pressure. I've been making pasta since I was kid. My mom had the brilliant idea one Christmas to give our family members and friends homemade pasta and sauce. Lovely idea, huh? Yes, until child advocates should have been summoned to rescue me and my sisters from the sweatshop my mother had created in her kitchen. You know what is kind of sick and quite ironic, I have recreated that same gift twice now as an adult torturing my fair share of unknowing participants just as my mom had once done to me. "Oh come on! It will be fun, and it's super fast." Six hours later, beet and spinach extracts dying every kitchen orifice and nerves severely frayed, always worth the effort.

I tell you that anecdote not to scare you away from making your own pasta, because it really is fun! And boy does it taste fabulous. The pasta is delicate and oddly, tastes like pasta, not like cardboard. I tell you that story so you know full well what you are getting yourself into -- a bit of mess, a bit of elbow exertion and lots of memorable moments, I assure you. Fresh pasta is one of my favorite guilty pleasures. It is such a treat, and I hope you take the time to make a batch with your kids, your spouse or your roommate.

Some lessons I've learned over the years: use smaller amounts of dough in the roller -- more manageable. Also, before you thread the pasta through the roller, make a clean cut so you have a straight edge -- it helps to alleviate wonky bends in your dough as it goes through the roller. Have patience! Some batches work out seamlessly, other batches require blood pressure medicine and mediation. You will never want to eat dried pasta again after you eat this fresh pasta. You'll become a pro and before you know it you'll be experimenting with flavored and shaped pastas and sending me your tricks!

I tried a new pasta recipe -- Jaime Oliver's. I usually use Giada's recipe, which calls for olive oil and creates a more luxurious pasta in my opinion. It was interesting to see the difference. This recipe was delicious, too, but I'll return to my standby next time. I also made Jaime's teensy meatball and sauce recipe, which I'll post soon.

If the weather is supposed to be as gloomy in your neck of the woods as it is forecasted in mine, making pasta would be an excellent inside weekend diversion. Otherwise, I hope the sun is shining, and you're planting tomatoes!

Most certainly not from a jar or a bag.

Instruments of torture.

Spaghetti or fettucini.

(Be sure you read that with a thick, Italian accent).

Eggs and flour in the food processor.

Pulse to form this breadcrumb-like consistency.

Knead it all together to form this ball of goodness.

Flatten the dough out a bit to allow it to fit through the rolling contraption.

Phase one.

Probably about phase five (there are six in total).

Phase six -- ready to be cut.

Fettucini.

Beauty.

Jaime's egg pasta

5 cups flour

6 whole eggs

Place eggs and flour in a food processor. Pulse until mixture forms a consistency that resembles breadcrumbs. Pour carefully on a floured surface. (I had to add a bit of water to make my dough stick together). Knead with the palm of your hand until the dough becomes smooth and elastic -- about ten minutes or so. You earn this dinner. Allow to rest in the fridge for thirty minutes before rolling.

Thread the dough through a pasta machine or roll out and cut to you desired width (you are a better man/woman for attempting the second venture. Pasta rollers are a good investment -- about $30 will last a lifetime if you care for it). Cover the unused dough in plastic wrap to avoid drying out. Cook the fresh pasta in boiling salted water for about three minutes. It will float to the surface when it is finished cooking.

Everything in moderation

Brief story time: my meat consumption has gone drastically down since my vow to purchase locally-sourced meat (still clicking along, by the way). Notice all the vegetarian recipes as of late? Yeah, local meat is expensive for this gal.

I'm deviating from story hour: I worked the farm last Friday. I worked hard. Lester worked hard. I was HUNGRY when I returned to my parents' house late in the day. The Judge suggested we eat out in Hazelton where the words vegetarian option are not part of the vernacular. As I mentioned, I was hungry, ravenous maybe. The Judge ordered a 16 0z ribeye that made my salivary glands quake. I ordered my own 16 0z ribeye. I ate my own 16 oz ribeye. I ATE MY OWN 16 0z RIBEYE.

Friends, without revealing too much information, my gastrointestinal tract has not been the same. I have been punished for my gluttony. Everything in moderation, Hailey. Why is this lesson so hard for us (me) to grasp?

I just started a new book today: Jonathan Safran Foer's Eating Animals. I've had many friends impressed and influenced by this book -- we'll see how it further affects my meat consumption.

But did I mention how good that 16 oz ribeye tasted? Sweet Jesus. Moderation. Moderation. Moderation.

Normally I have about thirty-seven photos of vegetables in various stages of mutilation,

but today you merely get the finished product.

These are my new favorite chips:

Jalapeno from Food Should Taste Good.

Gluten free and colored with beet juice. Groovy.

Taste damn good, too.

Taco salad

(it's healthy and potentially vegetarian, too. I won't tell if you won't tell)

1 lb ground meat -- lean beef, turkey or fake meat

1 head romaine lettuce, chopped

1 zucchini, diced

1 yellow summer squash, diced

1 onion, diced

2 cloves garlic, minced

1 can green chiles, diced

1 can diced tomatoes, including juice

1 heaping tbs chili powder

1 tbs garlic salt

1/2 chili flakes (more for spicier)

1/2 tsp cumin

1/2 tsp oregano

1 tbs olive oil

salt and pepper to taste

Garnishes: sour cream/plain yogurt, chopped cilantro, avocado, green onions, feta cheese, tomatoes, salsa, tortilla chips.

In a large saute pan, heat oil over medium high heat. Add onion and garlic. Saute until translucent, about two minutes. Add zucchini and squash and cook until tender, about three minutes. Add meat and cook until cooked through. Add spices, green chiles and tomatoes. Cook for about five minutes to allow the flavors to combine. Season to taste with salt and pepper. Serve taco meat on the chopped lettuce followed by the toppings. Serve immediately.

I love you Lester.

Because I don't want to offend anyone and get spanked by a reader, I am offering a word of caution. If art mirrors life and this website is a reflection of my life (in part, at least), the following anecdote is indicative of who I am in life: often inappropriate. I don't mean to offend anyone, but it's the internet, and some people have lost their funny bone.

That said, I want you to meet a new of friend of mine. This new friend has revolutionized my life on the farm. This new friend has made my muscles less sore, my back less achy, and my hours of pulling weeds less arduous.

Meet Lester, Lester the weed molester.

Lester is resting on a wagon wheel adorned with the name Owyhee Nugget. The Owyhee Nugget was a weekly newspaper my parents owned and operated when I was baby, but that's a story for another time.

Back to my new friend. Lester does this to weeds:

The roots are ripped right out the ground. While Lester doesn't run without human exertion, Lester sure saves time and effort. I pulled about five piles just like the one below.

Someday the farm will be weed-free (relatively speaking), and I'll be able to spend more time planting and less time plucking. While I was busy weeding, Belle was busy chewing on sticks:

Look at how dexterous she is.

If only she had opposable thumbs . . . the weeds wouldn't stand a chance.

I can hear my mom's reaction to the following recipe, that's weird, she'll say. Hell no! The following dish is the epitome of comfort food. Eggs on toasts are jazzed up with a spicy tomato sauce. Who would have thought -- poaching eggs in tomato sauce? Genius, I say. Delicious genious.

Garlic and red chili flakes.

Crushed tomatoes would work too.

Toasted bread rubbed with a clove of garlic.

I am not going to lie, I was more than a little scared to

crack eggs in perfectly good tomato sauce.

They bubbled up and did their thing.

It was kind of strange.

Those eggs were tasty, tasty.

Eggs poached in tomato sauce

adapted from Smitten Kitchen

Because I am lazy and I want to give her fabulous site love, please visit Smitten Kitchen for this super fast, super delicious recipe. xoH

*I added lemon zest to the sauce because I love me some lemon zest in my tomato sauce. Other that, the recipe was made as posted*

Lack of foresight

I realize with recipes like the one you'll see below that I am a day late and several dollars short. I should have posted this on Friday so you could have made this for the weekend. Foresight, Hailey, foresight. I suppose, though, if you're like me you enjoy eating breakfast for dinner so you can make this for dinner sometime.

Anyhoo, here's a delightful and healthy huevos rancheros recipe that takes no time to throw together. It is colorful and tasty, and you can add whatever veggies you like or have on hand. I am counting down the days when we can pick fresh veggies on the farm. Until then, all I seem to be picking are weeds. I'll post more on Friday's weed adventure tomorrow. I'll also introduce you to a new friend. My new friend Lester -- Lester the weed molester.

I hope you've had a great weekend. I am cleaning out my fridge, my closet, my car, my purse. It's cathartic to get rid of clutter. Hopefully by clearing out the minutia I will make room for more good things. Less Shakespeare. Less weeds. More sunshine. Yes, more sunshine.

Huevos rancheros

1 zucchini, cubed

1 onion, diced

1 pepper, diced

2 green onions, sliced

cilantro, chopped

1 can green chiles, diced

1 can black beans (low sodium if you can)

1 can enchilada sauce -- green or red -- whatever you fancy

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp black pepper

salt to taste

1 tbs olive oil

tortillas

sour cream

eggs

grated cheese

In a skillet, heat oil over medium heat. Add the onions, peppers and zucchini. Season with half of the spices. Saute about five minutes or until tender. Remove and set aside. Add the beans and chiles to the same pan. Season with the remaining spices. Cook until warm, about three minutes.

Cook the eggs however you like -- I am a fan of over-easy -- whatever suits you. Place a tortilla on the plate followed by some beans, then the vegetable mixture and a big dollop of sour cream and several tablespoons of enchilada sauce. Then place an egg on top with some grated cheese. You can stick the plate under the broiler for a few minutes to melt the cheese, but be careful because the heat will cook your egg! Serve immediately and enjoy.

Mini = less guilt?

Today is Friday. I am taking the day off to go work on the farm. The skies are blue. The wind is calm, and Shakespeare can suck it.

I completed a six week wellness workshop in Malad last Friday. Teaching these workshops are always interesting -- to borrow from Forrest Gump, you never know what you're going to get. The nine folks who stuck out the six weeks became friends by the end, and I was quite sad to say goodbye to them.

What do I do to show someone I care? I make food. This workshop was at 1:00, right after lunch, which required me to make DESSERT. For those of you who know me, know that baking and I are a hit and miss. This was a hit!

One of the ladies in the workshop eats lemons. She loves them. I wanted to make something lemony, and to generalize, most older people like pie.

That said, I made mini lemon tarts. The original recipe called for a pine nut crust, which was problematic on two accounts: I am allergic to pine nuts, and I am deathly afraid of pie crust. Thank you Athens mini fillo shells! If you are not a chicken shit like me, this would make for a lovely pie, otherwise, the mini tarts were fabulous.

People tend to feel less guilty when they eat something in mini form. Go figure.

I'll report on farm progress. Cross your fingers for scapes.

I want to try this recipe with limes next time.

Crust makes me quake in fear. These do not.

My makeshift double-boiler.

Blueberries balanced the tartness and added some color.

Mini lemon tarts

adapted from epicurious

1/2 cup lemon juice, about four lemons

2 large eggs, cold

2 large egg yolks, cold

3/4 cup sugar

6 tbs cold unsalted butter, cut into 6 pieces

Fillo shells

Preheat oven to 350 degrees. Place fillo shells on a baking sheet and bake for about five minutes. Remove and set aside. Meanwhile, add about two inches of water to a double-boiler and bring to a boil. If you don't have a double-boiler, as I don't, use a pot that is a bit smaller than your metal bowl so the bowl just fits into the pot.

In the metal bowl, add the sugar, eggs and yolks. Whisk for about 1 minute or until the mixture is smooth. Se the bowl over the pot and stir constantly. You don't want your eggs to curdle! If you can manage the heat, turn your bowl occasionally to avoid hot spots. After about 2 minutes, when your eggs are foamy, add 1/3 of the lemon juice. Continue to stir, stir, stir until the mixture thickens again. Add another 1/3 of the lemon juice and repeat the process. Continue whisking until the mixture is again thickened and add the remaining juice. Whisk until the mixture is thick and light in color. It takes about 8 to 10 minutes in total.

Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The lemon custard may loosen slightly, but it will thicken as it cools. Spoon the warm custard into the fillo tarts. Let the tarts sit for 1 hour before service to allow them to set up. Serve at room temperature or cold.