View From Here // Dinner is Served

an image // from the week // no words 

♥, Molly

View From Here // Watermelon Cake

an image // from the week // no words

♥, Molly

View From Here // Slices

inspired by {this moment} by soulemama
an image // from the week // no words

 ♥, Molly

Day 30--Last Hurrah!

30(ish) Days of Fun::Caitlin's Arrival to the First Day of School

inspired by Mighty Girl

poP pOP POPCORN!

Yes, popcorn was my last hurrah.  Before you think it's a completely lame ending to the 30 Days of Fun project, you should know that it's one of my all time favorite foods and also represents one of my all time favorite memories. The instant I smell it I'm reminded of Sunday nights when my whole family piled into my parents' room to eat popcorn and watch PBS Nova nature shows and old school episodes of America's Funniest Home Videos.  Good times.

Although I think air poppers to be the best, owning one hasn't been too conducive to my transient lifestyle.  Since the beginning of college, the microwave stuff has had to do.  That is, until Pinterest helped me discover DIY microwave popcorn, which is really just like the traditional air-popped stuff.   All I ever do is throw a few kernels in a bag, fold the top over twice, and stick it in the microwave.  When there's a 3 second lull in the popping action I consider it done. Ta-Daa! Easy as that! 

Caitlin doing a fine job of displaying the best discovery of the summer!

My favorite part is that if you only want a little bit, you don't have to make a whole big bag.  And if you don't feel like the funky taste of chemically coated kernels, you have the option to eat it plain. 

Like I do. 

For dinner.  

Everyday.

 

Here's the full recipe + nutritional, environmental, and economical reasons to try it for yourself. 

YAY for 30 Days of Fun!

♥, Molly

Up Next:  A slew of summer reading . . . 

Day 27--Lunching at the PQ

30(ish) Days of Fun::Caitlin's Arrival to the First Day of School
inspired by Mighty Girl



Every visit to Abu Dhabi deserves a little trip to PQ. Caitlin ordered their lentil bread bowl. I tried a pesto and goat cheese salad. Both were enjoyed.



♥, Molly

Day 24--Dinner at Cafe Arabia

30(ish) Days of Fun::Caitlin's Arrival to the First Day of School
inspired by Mighty Girl


Tonight we went for dinner with my dear friend, Laura.

Although Abu Dhabi has hundreds of Lebanese restaurants, when you're really craving fattoush there's only one place to go: Cafe Arabia. Luckily, it didn't take much effort convincing Laura and Caitlin. We were all on the same page and we all ordered the same meal. If fattoush x1 is fun enough, fattoush x3 is even better.


♥, Molly

Day 22-- ♥ Falafel

30(ish) Days of Fun::Caitlin's Arrival to the First Day of School
inspired by Mighty Girl



I ♥ Heart Falafel.
It's just so darn cute.

♥, Molly

Day 20--Popsicles

30(ish) Days of Fun::Caitlin's Arrival to the First Day of School
inspired by Mighty Girl


Popsicles are the perfect summer refreshment.

Unfortunately, when you buy them in Abu Dhabi they usually turn out to be a bit of a disappointment. Like so:

Based on the condition of the box these bad boys came in, I could tell there'd been some meltage en route.

Since store-bought can be an expensive waste and since going a whole hot summer without would have been a real shame, I nearly had a dilemma on my hands. Lucky for me, there was a solution in sight: homemade Popsicles.* They're yummy, inexpensive, and easy. (They're even manageable when you don't feel too well.) Win-win-win.


I combined pomegranate, goji berry, mango, pineapple, and kiwi & lime juice to make this pretty treat. I used the simple add a layer/freeze-add a layer/freeze method.


Pour some juice, toss in some seeds, freeze, repeat, voila!

These were fun to design and delish to eat. I'm looking forward to making more soon. Probably like tomorrow.

♥, Molly

*It's a proper noun? Who knew! Weird.

Day 5--S'more Brownies

30(ish) Days of Fun::Caitlin's Arrival to the First Day of School
inspired by Mighty Girl


We've sure had a lot of food-related fun these past couple of days! Tonight we're hosting a very small birthday gathering for a dear friend. We made these brownies in her honor.

S'more Brownies
Ingredients:
1 box of brownie mix (which typically requires water, oil, and eggs)
1 bag of chocolate chips
1 bag of mini-marshmallows
1 package of graham crackers; about 10 sheets broken into halves

Directions:
1. Bake the brownies according to the directions on the box.
2. 5 minutes before they're expected to be done, remove the brownies from the oven and sprinkle the top with a layer of chocolate chips followed by a layer of marshmallows.
3. Return the brownies to the oven until the timer goes off or until the marshmallows are puffed to a golden brown.
4. Immediately top the brownies with the graham crackers. Press down hard enough so that they fuse to the marshmallow.
5. The brownies will be quite sticky, so serving them is a bit tricky. For best results, wait until they're cooled and then try cutting through the marshmallow with a buttered knife.

Head here for the original recipe from Fork vs. Spoon.

♥, Molly

Day 3--Authentic Nepali Dinner

30(ish) Days of Fun::Caitlin's Arrival to the First Day of School
inspired by Mighty Girl




Our Nepalese friend, Pawan, came over to cook us dinner. He made his special chicken curry and spicy lentil daal. Yum!

♥, Molly

View from Here//Blueberry Treat

inspired by {this moment} by soulemama
an image // from the week // no words



♥, Molly

I Scream, You Scream . . .

Although I felt like it would never ever get here, it finally did! Tuesday, July 12th, was my LAST DAY OF SCHOOL!!!!

We continued the Cox family tradition and headed to Baskin-Robbins for some ice cream. {Just so you know, here are a few pictures of celebratory-ice-cream-eating from my first, second, and third years of teaching.)

Fourth Year of Teaching

photo by Jill


[Most of] The Hump Day Crew: Jill, Shera, Sarah, Molly, Jen

Unfortunately, Ms. Hannah was unable to join us at our last minute date.

However, she got her ice cream cone the next day at the hospital. The nurses were kind enough to keep it in the freezer for me until she arrived--even if they did have to put it in a bio-hazard bag.

Here's to finishing another successful year! Happy Summer!!

♥,
Molly

A Smiling Face is Half the Meal

Hannah, Jill, Shera
Sarah, Jen, Molly
Almost every Tuesday for the past two years, I've gathered with these lovely ladies to share a meal and to share what's happening in our day to day lives. It's become our "Hump Day" tradition and a very special part of my weekly routine.

When I was planning on moving to Saudia Arabia, Jill decided to create "Hump Day Recipes: A Collection of Tuesday Night Dinners" as a going away present.

Jill's Broccoli & Sun-dried Tomato Quinoa; Sarah's Canadian Apple Dip
(Ha ha! Little did they know they'd be stuck with me another year!)

Each person was requested to submit recipes and photographs in the following categories:



Sarah's Pesto Pasta (with Bacon); Jill's Pomegranate Spinach Salad; Sarah's Nutella Pastry Pockets
They were ever so sly about things and even managed to get a couple of my own recipes in the book without raising my suspicions.

Many, many thanks to you all. Special kudos to Jill (for typing, formatting, and submitting the book), to Sarah (for typing, formatting, and photos) and to Hannah & her aunt (for bringing the book from L.A. to Korea to Abu Dhabi!). It's a brilliant idea and something I'm looking forward to using. I love it!


photos by Sarah
And I love you all, too. ;-)


Hannah's Korean Tofu Tacos
I'm looking forward to seeing your smiling faces across from me at the dinner table in September!

♥,
Molly

Summer Quest: Update

u
Turkish Tomatoes

I know bruschetta ain't no Holy Grail, but I really did take my quest quite seriously. I searched through several sources to find the best recipes; I bought or picked the freshest of ingredients; I prepared my dishes with love and care. Despite my efforts, I never quite found the perfect melange. Until this crusade is complete, I thought I'd share one of my top contenders:

Bruschetta Pomodoro
Cooking Light, September 1997
Pomodoro is Italian for "tomato."

2 cups minced plum tomato (about 3/4 pound)
1 1/2 teaspoons capers
2 tablespoons chopped kalamata olives
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon pepper
10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.
Yield: 10 servings

CALORIES 95 (20% from fat); FAT 2.6g (sat 0.4g,mono 1.4g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 1mg; CALCIUM 15mg; SODIUM 255mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 15.8g
(Special thanks to Cooking Light. I'm not the best at creating my own recipes; the results are definitely better when I borrow them from others.)

Some produce from the Bellingham Farmer's Market.
(I don't know how to describe it, but it's a little too shiny--or something. Any photo experts out there have ideas on how to keep that from happening again?)

Buon Appetito!
-m.

Granola

I wanted a little comfort food to remind me of home the other day. After sifting through a few recipes, I decided to make my mom’s granola. (I’m not really sure if she made up this concoction herself or if she found it in a cook book; regardless of where she got the recipe, I’m referring to it as ‘Mom’s Granola’.)

The recipe:

Mom's Granola

Preheat oven to 225 degrees and place rack in the center.

In a large bowl combine the oat mixture.

2 pounds of rolled oats

1 C chopped nuts (I like walnuts, almonds, and hazelnuts.)

1 C wheat germ

2 C coconut

1 C sunflower seeds

½ C sesame seeds

In a saucepan combine the ingredients for the sauce:

½ C canola oil*

2 sticks margarine or butter*

2 T molasses

1 T vanilla

1 C PB*

1 C honey

½ t salt

Heat over medium heat until melted & mixed together.

Pour this mixture over the dry ingredients and toss together, making sure all the oat mixture is coated with the liquid. Spread the granola onto a baking sheet and bake for about 60 minutes or until golden brown. Stir occasionally so the mixture browns evenly. The browner the granola gets (without burning) the crunchier the granola will be. When finished, remove from the oven & place on a wire rack to cool. Once the granola has completely cooled, store in an airtight container or plastic bag. It will keep for several weeks in the refrigerator.

*This is NOT a low-fat granola recipe.

The side story:

I'm of the opinion that a little breakfast for dinner is a nice thing now and then. So when it was my turn to host Hump Day dinner a few weeks ago, I opted for the homemade granola/yogurt combo. Unfortunately, the granola didn’t really turn out the way I was hoping. It was a little dry and tasteless. Fortunately, I figured out why it didn’t taste like Mom’s: it’s a little thing called measuring.

Yes, I made a classic measuring mistake. So classic, in fact, I can’t believe I fell for it. I didn’t look too closely when purchasing the oats from the store, and I’m a bit embarrassed to tell you that I added 2 kilograms of rolled oats instead of 2 pounds of rolled oats. Oops . . .

-m.

Sharing the Love

February: One of the worst months of the year
February 14th: One of the greatest days of the year

Valentine's Day may just be one of my very favorite holidays. I know, I know, insert gagging sounds [here]. I'm not a fan of the chintzy cards or the Russell Stover candies, but I do like how there is one whole day specifically set apart for all things friendly, kindly, and lovely.

Back in the States, I liked the Valentine's Day buzz that was so endemic in my last elementary school. I liked the Frank Sinatra music playing in the cafeteria. I liked the red and pink color schemes in the hallway. I liked how my kids instinctively personalized their valentine mailboxes (usually doing so in such a way that I could tell whose was whose without having to read the names). I liked the surprises. I liked wearing silly and ridiculous Friendship Fairy costumes to work. I liked the gluey, glittery, homemade cards. I liked how my class actually made a real effort to be extra kind to one another. I also liked the treats the kids brought me: cinnammon rolls, truffles, chocolate covered strawberries... Good stuff.

This giving of delicious goodies is a very nice part of Valentine's Day. It appeals to me so strongly because I like both the giving part and the delicious part. I also like what comes before the giving part . . . the getting to make the delicious goodies part. And that, my friends, is really what this post is about: making delicious Valentine's Day goodies.

Now to all those folks out there who might think chocolate is the only food worth consuming on February 14th, I'd like to propose an equally delectable alternative: homemade English muffins.

English muffins?

Yep. I think they're justplaindelicious in their own simple way. If equating English muffin with delicious Valentine's Day goodie is too much of a mind bender, it's probably because you, like millions of other Americans, have been scarred by those hideous pock marked things in the far section of the bread aisle. I'd like to challenge those stale opinions. Homemade English muffins are so very different. Homemade English muffins are good. They're so good in fact, that I've been making them on Valentine's Day (almost) every year since I was a college freshman at Western. In addition to tasting gorgeous (especially when they're toasted and topped with butter and jam) they're pretty easy to make. Unlike most of their relatives in the baked good family, English muffins are cooked on the stove -- not baked in the oven. They also need to rise (but only once). From start to finish, it takes about 90 minutes. (How many you're making and how many pans you've got up and running can definitely extend the time.) Regardless, they're good eatin'. They also make for sweet giftin'--a very nice way to share the love.

Happy Valentine's Day!
-m.

Valentine's Day English Muffins

This recipe originally appeared in Family Fun magazine. It makes 1 1/2 dozen. They'll keep for several days stored in a plastic bag, or for several weeks in the freezer.

Ingredients (I've adapted it a tiny bit to make it vegan.)

• 1 cup soy milk (or regular milk)
• 3 tablespoons earth balance in small lumps (or butter cut into pieces)
• 2 tablespoons honey
• 1 cup warm water (110º F/45º C)

• 1 package (1/4-ounce) active dry yeast
• Cornmeal
• 5 1/2 to 6 cups all-purpose flour (You can also use 1/2 whole wheat flour and the rest white flour.)
  
• 1 teaspoon salt

Instructions

1. Combine the soy milk, earth balance, and honey in a medium-size saucepan. Warm the mixture over medium-low heat until the earth balance starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm.
2. While the soy milk cools, pour the water into a medium-size mixing bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Set the bowl aside for 5 to 10 minutes, until all of the yeast has dissolved.
3. Line two baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. (This is where you'll set the muffins to rise.)
4. Pour the cooled soy milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigorously with a wooden spoon until smooth (about 100 strokes). Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky.
5. Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands as well, and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes.
6. Roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick.
7. Cut the dough into circles with a 3 1/2-inch biscuit cutter. Gather and reroll the scraps and cut out more circles (you should end up with 18 but I always eat the dough and end up with less). Now shape each circle into a heart: use a knife or scissors to cut a third of the way into the circle, round the cut side into the top of the heart, and then pinch the opposite side into a point for the tip. (This is my 2nd favorite part.)
8. Transfer the muffins to the prepared baking sheets, spacing them well apart. Sprinkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height--about 35 to 45 minutes.
9. When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat. (If you have two skillets, you may want to prepare both so you can cook more muffins at once.) Or you can use an electric griddle heated to 300º. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart. You should be able to fit 4 or 5 muffins in each pan.
   
10. Cook the muffins (this is my favorite part) for about 10 minutes on each side, using a spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool. Before toasting, split them in two with a fork. (Splitting also ups the fun factor.)
    

Discovering Tampico

I could not believe my eyes when I saw this beverage of florescent loveliness on aisle 24 in the CarreFour. TAMPICO! WOOHOO!!


Before you put me in the category of die-hard Tampico fan, I need to tell you the important reasons why I am actually not qualified to be excited about Tampico:

1. I have never purchased it.
2. I have only sampled it once or twice.
3. When I did sample it, it was because I didn't have any other options.
4. It tastes kind of gross.

However, it's still quite significant to my life. What the sugary juice lacks in taste, it completely makes up for in meaning.

Tampico = Paul Faraca.

Paul, a good friend and former {kinda} housemate from the Elephant, always had a supply of this drink on hand. To him, a trip to Haggen would not be complete without buying a little Tampico. If there was ever a community meal or birthday celebration or picnic in the park, you could count on Paul to bring Tampico. I would not have been the least bit surprised if Paul and his gorgeously dear wife, Kellie, had drank to years of unlimited happiness and bliss from champagne flutes filled with Tampico at their wedding. (Just for the record, they didn't.) After their honeymoon, on my first visit to their new home, what did the couple offer me to drink? None other than the Tampico.

So, Paul, I would like to dedicate this little discovery to you and Kell. It was fun to stand in the aisle and think of the many good times we've all been able to share. Cheers to the Tampico that was nearly always present; a witness to it all. I miss you two!
-m.

'It's Still Summer Here' Salad

As I browse the web, I keep seeing posts of delicious looking fall foods. Comforting soups and stews, roasted vegetables, and sweet treats of apple and pumpkin must be appealing on those cold, blustery nights or on bright, crisp mornings. Here are some of my favorites:

3-P Soup (Pumpkin, Sweet Potato, and Peanut) by 3191 (Love the color and I think it would taste like the African Peanut Soup from the delectable Colophon Cafe.)
Roasted Pumpkin Seeds by Almota Roses (I'm always in a snacking mood.)
Swedish Cinnamon Roles by Peonies & Polaroids (Both beautiful and delicious. Wow.)
Applesauce by PillieBee (Even though this is from last year, it still counts!)
Apple Pie by Almota Roses (I may be a little biased when it comes to this blog.)

Yes, the calendar says it's November. Yes, the temperatures have dropped a little bit. Yes, the sun is coming up later and setting sooner. But does that make it fall? No siree! Not in my book! For all intents and purposes, it's still summer over here.

So, while you dear folks in Washington come in from the cold, gather together around full tables, and enjoy warm, home-cooked meals, I am still sitting down to simple summer fare. This recipe, which I have personalized just a tiny bit, is referred to as the 'It's Still Summer Here' Salad. All credit must go to the original creator: The Barefoot Contessa. She originally named it "Avocado Salad." These two details should be all you need to know that this recipe is a winner. (Fact: You can't go wrong with Ina. Opinion: Anything with avocados is going to be tasty.) I hope you enjoy!
-m.

It's Still Summer Salad

Mix in this order:

1 pint grape tomatoes, halved
1 yellow pepper, seeded and ½-inch diced
1 (15 ounce) can black beans, rinsed and drained
½ cup small-diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
½ teaspoon freshly grated lime zest
¼ cup freshly squeezed lime juice, (2 limes)
¼ cup good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon minced garlic
¼ teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and ½-inch diced

Note: I do realize that by posting this recipe at the onset of North American winter dramatically reduces the chances of anyone actually making it. However, it really is pretty terrific. I'd say it's even good enough to go through the hassle of storing the recipe in a safe place for the next 7 months just so you can make it next summer.