Dinner before 10:00 p.m.

This is the first summer in several that I have planted a garden.  I like to think I have a green thumb, in fact, gardening is my genes.  Both of my great grandfathers were spectacular gardeners.  The Judge and my mom attempted their hand at 'farming' with our little acreage that proved to be such a labor of love it exhausted all of us. We all miss the farm.  Especially the Judge and his tractor.

One of my first projects after moving into our new house was planting a small, container garden.  Unfortunately, our growing season here is about two months.  The snow starts falling around October and melts about March, but then intermittently spits until May.  I optimistically waited until mid-June to plant, assuring myself we were beyond any late-season frosts.

One particularly chilly night, I contemplated covering my little friends in the backyard.  Damn intuition. I woke up the next morning to my windshield covered in frost, as well as my tender tomato, pepper, squash, watermelon and cucumber plants.  I could have cried.

For then next week or so, I ignored the pots in the backyard.  I couldn't stand to look at those sad, withered plants.  Feeling guilty, I started watering them again, trimmed back their frozen bits, talked sweet nothings to them.  Amazingly, they have started to sprout life.  They have even managed to produce!  I picked my first tomato and peas grown from my own efforts in years.

My poor little plants look a little wonky now, their tops lobbed off, the remnants of the freeze still lingering on a few leaves.  But hey, we're all a little wonky with our own freezer-burns.  I know I sure am -- and I am bearing fruit!  Sorry, couldn't help the analogy.

I have two days away from the Lodge, which makes me a little giddy.  I taught yoga this morning to my little group of local ladies, I have some domestic duties to tend to, and some rhubarb to bake. I may even take a nap.  I told you I was giddy.

There's still hope!

Maybe not so much for this guy.

Last night I actually made it home before the sun set.  It was so strange to be home at a reasonable hour that I didn't quite know what to do with myself.  What do most people do at night?  Eat dinner before 10:00.  The Great Samoan Hunter was equally as shocked when he came home to a prepared meal other than a bowl of cereal.

This is not a super original meal. In fact, it's probably a staple in your home.  However, I did get creative with my tortillas. I was hankering for a crispy shell.  My hankerings these days are really difficult to dispel.  I have nearly driven to town several times for a bean and cheese burrito from Fiesta Ole.  I. LOVE. THEM.  I was hungry for crispy shells and all I had on hand were soft wheat tortillas.   Here was my solution:

Baked them draped over the oven rack for about 10 minutes at 350 degrees. 

They came out looking like these perfect, hard taco shells!

Sauteed yellow onion, garlic and ground beef with a can of tomatoes,

cumin, oregano, chili powder and red pepper flakes.

Lovely little radishes.

I even had time to make some homemade pico. It really is wonderfully unique and refreshing salsa with 

the addition of diced cucumber and avocado.  You can find the recipe here.

Hates don't hate. This is the most spectacular topping for corn on the cob.  

Mix about 2 parts plain yogurt with 1 part crumbled feta.  Smear over your steaming hot corn.

Delicious! Makes a great topping for tacos, too.

Light, healthy, fresh and homemade!  I could get used to dinner before 10:00.

A number of you have asked (begged, pleaded, lovingly hounded) me for a photo of Baby M's progression in my belly.  Here she is 25 weeks, 6 days in all of her (my) glory.  

xo H and Baby M

One pot wonder

It's official, I want cows.  I want to be a cattle rancher or ranchette -- whatever the correct term.  On another quest for lodge photos for the Great Samoan Hunter, I got to tag along on a real Idaho adventure: feeding the cows at the ranch across the street.  Our friend Collin drove up from Utah to work his magic.  He is an amazing photographer and when I grow up I want to take pictures just like he does.  Check out his site.  He's pretty much a bad ass.

We got to ride along on the tractor and even tried our hand at feeding, which turned into a race/competition.  I dusted the Great Samoan Hunter with my skills.  I think I've got ranchette potential! Every time I drive to the river mansion I pass this cheery ranch.  Now that these cows are my friends I won't just drive aimlessly by. I'll wave.

Meta photography: photo of the photographer.

Mom Kate driving the tractor.

If son Brody's future as a rancher doesn't pan out I think he could have a career as a male model.   Excellent blue steel.

Dad Jared was dressed to the nines.

I have swapped my ranchette hat for nurse/personal assistant/chef/entertainer/maid hats as I am caring for a certain Grandma Joyce.  She's recovering from surgery and fortunately my schedule is less than occupied these days.  I have been force feeding her all sorts of good food so hopefully she won't have gained five pounds by her followup appointment.  The weather here was 64 degrees yesterday so I set up the chairs on her deck, and we soaked up some vitamin D.  Sadly we woke up to snow on the chairs this morning so no sunbathing.

She's so hip on her ipad.

I made pork carnitas this weekend when Collin visited, and they were so delicious I made them again last night for Grandma.  As Collin said, "they don't suck."  Try these carnitas.  They're so good you'll want to make them three days later.

Cubed pork.

The aromatic goodness.

This meal truly is a one pot wonder. 

The world's best pico de gallo (promise!): dice four tomatoes with most of the pulp removed, mince three green onions, dice one avocado, dice one jalapeno, dice half of one cucumber (this is what makes this salsa the BEST), juice of one juice lime, if not two, a glug of olive oil, season to taste with salt and pepper.  Resist eating the whole bowl yourself.  With a spoon.  I dare you.

I served the carnitas in a tortilla with yellow rice and beans. Delicious!

Pork carnitas

adapted from epicurious

3 pounds pork shoulder, cut into cubes

1 large onion, sliced

1 orange, cut into quarters

8 cloves garlic, peeled and left whole

3 bay leaves

2 tbs oregano

2 tbs coarse salt

1/4 cup olive oil

1 tbs honey

1 tbs milk

3 cups water

Combine all ingredients in a large dutch oven or ovensafe pot.  Bring to a boil then reduce heat to a simmer.  Cook for about 2 hours over low - medium heat (you want a low rumble), stirring occasionally until all of the liquid evaporates.  Preheat your oven to 450.  'Fry' in the oven for 30 minutes, no need to cover or stir.  Remove from the pan and chop roughtly.  Serve in tortillas and enjoy!

You say tomato, I say tomatillo

This summer has been bittersweet because, while I have been enjoying my time playing on and around the river, I have not been playing on the farm.  I look forward to the day when I once again have my own little plot of dirt to plant obscure veggies.  Until then, I enjoy the benefits of friends' CSA shares and the occasional score at the grocery store.

I stopped in Winco yesterday to avoid senselessly driving out of my way to another store.  Winco usually exhausts me.  I liken my trips to Winco to trips to Walmart.  I have seen one too many obese women proudly flaunting their too-tiny t-shirts and Eeyore sweat pants.  

However, yesterday I was delighted by the selection of produce and a little girl who insisted on showing me her lollipop that was as large as she was.  Her mother and I continued to bump into each other in the dairy aisle, produce corner and checkout lane.  This little person looked at me each time with her enormous doe eyes and pronounced, "Mira!"  I attempted to converse in my broken Spanish asking how old she was and telling her that she was "preciosa!"  I need to brush up on conversational Spanish just so I can chat with darling two year olds in the check out line.

In addition to my new friend, I found some beautiful tomatillos.  If you like salsa verde, you must try this recipe. It is so easy.  I added avocados to the mix and WOWIE!  If I may humbly say, this is the best salsa verde I have eaten.  

Take a field trip to your local Winco.  Brush up on your Spanish.  Befriend a toddler.  Make this salsa.

Lovely little lantern. 

Peel them open to reveal the tomato cousin.

1.5 lbs tomatillos, 1 large onion, four garlic cloves and two jalapenos (seeded)

drizzled with olive oil and sprinkled with salt and pepper.

 

Roast for about 20 - 25 minutes in a 425 degree oven.

Blend with a large handful of cilantro and three avocados.

Also, juice of two limes, 3 chopped green onions, 

1/2 tsp salt, pepper, cumin and oregano.

Add some cayenne for additional heat.

Sweet and salty and spectacular!

Mexican omelette and vacuum fluff

Today has been one of those days -- you know the days where you should have crawled back in bed and started the day over fresh. The kind of day when you learn that your funding agency is potentially eliminating your position, when you receive an exorbitant number of bills in the mail -- conveniently at the same time, and if you're me, you knock the trash can over THREE times full of vacuum fluff. Yes ma'am, the lump in the back of my throat can go away right about now.

However, looking at the next series of photos, which were thoughtfully taken by my mom and dad while I snoozed upstairs, helps me to realize that despite all of the shit that I trudged through today, my little corner of the universe is pretty content . . . lump dissipating.

Here's the mexican omelette recipe I promised yesterday. It is super easy to whip up and oh so delicious. Try it for brunch this weekend -- it's a crowd pleaser. Happy Friday despite my Oscar the Grouch post. I hope your day didn't involve vacuum fluff. xoH

Watch out Pioneer Woman, School Nurse (AKA my mom) is coming to get ya!

Layer green chiles on the bottom of a baking pan.

Lovingly sprinkle cheese.

One dozen eggs.

Whip up with a container of sour cream and some milk.

Pour in egg mixture.

Bake for one hour at 350 degrees.

Let stand fifteen minutes before cutting.

Cut into squares.

Love the jungle plates.

My mom's recipe.

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.