My clicks



I don’t hate to cook. I still found An Argument for Never Cooking Again to be a really good read.

I’m getting into health tonics. This time of year, my allergies are the worst. I’m pretty much medicated 24 hours a day. Elderberry syrup has nothing to do with allergies, but it may help us fight the upcoming cold and flu season. I recently bought a bottle, but the next step is to make it.

Speaking of confronting cold and flu season head on, and health tonics, I made fire cider about 6 weeks ago (it has to steep for 4 weeks) and we’re pretty addicted to it. If addicted is the right word. This stuff is pungent, but it will grow on you. That’s a shining endorsement.

All the comments on every recipe blog made me laugh and roll my eyes. They’re all so true. What is wrong with people?

I want to test if The One Lipstick That Looks Good On Everyone actually looks good one me.

Thanks for reading.

My clicks


I find it interesting Why Men Never Remember Anything. Not that I’m pointing any fingers.

Because all our nudes are different nudes, Nubian Skin creates a ‘nude’ for all skin-tones and I couldn’t be more thrilled. Now if U.S. manufactures would jump on this bandwagon …

I made carrot cake, I Instagrammed said carrot cake, my aunt texted me for the recipe for the carrot cake and then she made the carrot cake! So you should probably make this carrot cake. And add some golden raisins.

I’m finally reading Delancey. It’s as good as I thought it would be. I don’t know what took me so long since I’m a huge fan of Molly’s blog, first book and podcast (I’m not a stalker).

The Whirley-Pop has become my new favorite kitchen item. We are eating all the popcorn! I’m trying a million flavor combinations.

I discovered Serial podcast this week from the maker’s of This American Life. It’s one story told over a number of episodes. I am 100% hooked.

Thanks for reading.

Three soups for you


(photo c/o

All I want to eat lately is soup.

Let me rephrase that: All I’m eating lately is soup.

Within the past week, I’ve made three big pots of soup. Lunch at work every day this week has been leftover soup and my favorite Fall salad (which I can share with you another day, if you’re interested). Soup every day sounds boring, I know, but it’s not. Most soups/stews taste even better the second day – or fourth, in my case – because the flavors have had time to settle in and get comfortable.
Here are links to the three soups I made this week. They’re all really easy to make and have a ton of flavor. Enjoy!

North Woods Bean Soup: I buy whole carrots and chop them into bite-size pieces (think the size of  a chickpea)  instead of using baby carrots.
Autumn Carrot and Sweet Potato Soup: I roast the carrots, sweet potatoes and apple instead, but I’m sure the recipe as is, is great, too.
Split Pea Soup: I use this recipe for smoked turkey lentil soup, but use green split peas instead. It’s an easy substitution.

Power of the Pin


Happy weekend! The plan is to see Gravity this weekend in IMAX. I have a feeling it’s going to be great.

On the menu is a Dutch baby pancake from America’s Test Kitchen.

I’m playing around with templates this weekend, so the blog may have a new look. I hope you like it!

Here are 5 recipes I pinned this week.

quinoa cauliflower patties // sprouted kitchen

sweet potato tahini crostini // Love and Lemons

butternut squash and spinach lasagna rolls // skinny taste

Vegan Indian Butter Cauliflower with Coconut Brown Rice // food doodles

minestrone // seven spoon

Follow me here on Pinterest. Have a great weekend!

Power of the Pin


Here are 5 recipes I pinned this week.

1. kale salad with bread crumbs and raisins // smitten kitchen

2. grilled baby banana splits // spoon fork bacon

3. corn orzo salad //  stylish cuisine

4. roasted carrots with lime quinoa & cinnamon–brown sugar chickpeas // reclaiming provincial

5. one pot wonder thai style peanut pasta recipe // apron springs

Follow me here on Pinterest. Have a great weekend!

Curried Roasted Vegetable Farro Salad


Grain + vegetable + protein = an amazingly easy, tasty and healthy salad.

I make a lot of these types of salads. I even blogged one not too long ago. I hesitated sharing this one, but it’s so good, SO GOOD, that I just had to share.

The thing I love about these salads is that they pack a lot of flavor. They’re also full of vegetables, so I feel good eating a big bowl. Or two. And they’re easily adaptable. Use what grain(s) you like. Use what vegetables you like. Add chopped chicken for protein or garbanzo beans to make it vegetarian or quinoa to make it gluten-free.

There are two tips to make these salads really stand out. The first is to season everything as you go. The second is a well-seasoned vinaigrette. Please make your own. The vinaigrette I use for this salad comes from Giada De Laurentiis. Many, many years ago, I watched her (on Everyday Italian) make a curry vinaigrette to top a carrot and pear salad. While that particular fruit/vegetable combination didn’t knock my socks off, the vinaigrette did. If you’re not a fan of curry, this vinaigrette is not for you. If you are a fan, you’ll love it and want to use it all the time.

So here’s another salad recipe. This is the combination I used this time, but I’ve made it before with other ingredients. I often make it with whole wheat couscous for the grain. Sometimes, I’ll chop a cucumber and throw it in there. Oftentimes, I use golden raisins for a little sweetness. One big thing I did differently this time was roasting the vegetables first and, wow, was that a good idea. It’s not necessary, but if you have 20 minutes, I recommend it.


Curried Roasted Vegetable Farro Salad

Cook 1 cup of farro according to package directions, drain and place in a large bowl

2 carrots, diced

1 red bell pepper, diced

1 cup garbazno beans

1 small handful of cilantro, chopped

1 small handful of dried cherries

salt and pepper

Curry vinaigrette*

Preheat the oven to 450. Toss the carrots and red pepper in a bowl with oil (whatever you have. I like to use neutral oils when roasting such as grapeseed), about a 1/4 teaspoon of curry powder and a sprinkle of salt and pepper. Roast on a baking sheet for 20 minutes, turning once or twice.

While the vegetables roast, make the vinaigrette.

When the vegetables are done, add to the bowl with the farro, toss in 1 cup of garbanzo beans, a handful of dried cherries and the cilantro. Pour the vinaigrette over the mixture and stir to coat.

Refrigerate or serve at room temperature (I like it at room temp).

*Curry vinigrette

2 tablespoons white wine vinegar

1 tablespoon curry powder

1/2 a small shallot, chopped

2 teaspoons honey

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

In a blender combine the white wine, curry powder, shallot, honey, salt and pepper and blend to combine. With the machine running add the olive oil.