Rush Slowly

Spicy Thai Peanut Noodles w/ Ginger Lime Chicken

2012-01-30T07:50:00.001-07:00

Hi friends. (if you don't know me, but like butter, we should be friends.)

Newlywed life is full of adventures, big and small. Suddenly, I'm the homemaker. The chef. The wife. It's blissful. And challenging. But it feels great to create a space for the twos of us. And weekly menus!

That's the latest challenge: plan menus for the week that appeal to both of us (we can't eat cream-cheese-based foods all the time, unfortunately) and concoct menus that use the groceries we buy to best advantage and somehow trick MJ into eating his vegetables. I've even been doing price checking and coupon cutting. Yeah. Really. Clearly, I it's time to get back to blogging about these culinary newlywed adventures. Plus, Barbi said she was bored with cooking and requested a chicken recipe and I like her, so here it goes.

I wish I would have tripled this recipe. I could have eaten these leftovers—
hot or cold—for a week. Blissfully.

Spicy Thai Peanut Noodles w/ Citrus & Ginger Chicken
After lots of rich soups and hearty winter meals, my body was begging for something a bit...fresher. This was a perfect solution, full of crisp veggies and bold flavors—and still filling! I pulled much inspiration from these noodles a small snippet and a marinade by Bobby Flay, but both have been altered quite a bit. I tried to gear it to feed two hungry people and leave plenty of leftovers leftovers. It would serve 4 to 6, depending on how hungry you are. You could easily add another chicken breast with this amount of marinade and up the portions a bit. In fact, I would recommend that you do.

The marinade would make a fantastic salad dressing as well. I may have snitched a spoonful. Or two.

Marinade
4 green onions, chopped
one-inch piece of fresh ginger, peeled & chopped
~ 1/2 cup lime juice (about 1 1/2 limes)
4 cloves garlic, peeled & smashed
1/3 cup soy sauce
1 heaping tblsp. sugar
2 generous tblsp. sesame oil
1/4 tsp. freshly cracked black pepper

zen

2 chicken breasts, sliced into one-inch pieces

In a blender, combine lime juice, ginger, garlic, soy sauce, sugar, pepper. Blend on high until smooth, then add onions and sesame oil. Blend again until smooth. (I used my brand new Cuisinart mini-prep. pure. joy.) It should be a tan color and smell like amazing. Reserve 1/4 cup marinade for noodles.

Feel the power! Love this new Cuisinart!

Pour over chicken and let marinate for at least 20 minutes, but no more than 40. The lime will start to break down the chicken too much and it will get mushy instead of tender and juicy.

For Noodles
3 tblsp. sesame oil
3 tblsp. canola oil
1/2 to 1 tblsp. cracked red pepper (depending on your fire tolerance)
3 tblsp. honey
3 tblsp. brown sugar
3 tblsp. soy sauce
4 tblsp. reserved marinade
2 1/2 tblsp. chunky peanut butter
10 oz. whole wheat pasta (spaghetti or linguine)

1/2 of a green bell pepper, diced
1/2 of a red bell pepper, diced
1 cup shredded carrots
2 stalks celery, diced
1/2 cup fresh cilantro, finely chopped

In a medium frying pan, combine sesame and canola oil. Add cracked red pepper and cook on medium for 3 to 4 minutes. Strain out red pepper flakes and set oil aside to cool slightly. In a bowl, whisk together honey, brown sugar, soy sauce, and reserved marinade. Add peanut butter and oil.

Bring a large pot of water to a boil, add salt to taste, and begin cooking pasta. In the same medium frying pan, heat two tsp. canola oil. CAREFULLY add chicken (the marinade will sizzle and splatter when it touches the hot oil). Cook on medium high, adding a bit of the remaining marinade after about 5 minutes.
When the marinade begins to carmelize on the chicken and turn a dark golden brown, be sure the it is cooked thoroughly, then remove from heat.

When they are cooked to your liking, drain noodles. In a large bowl, combine noodles, chicken, veggies, and most of the chopped cilantro. Pour sauce over noodle mixture and stir to coat evenly. Serve with a pinch of cilantro on top. Enjoy!

Our meal was even better with the addition of a great smoothie MJ whipped up of various things we had on hand. soooo good. I really love him.

MJ's Piña Colada Smoothie
3/4 cup fresh or canned pineapple
3 fresh (or frozen) strawberries
1/2 a can of coconut milk
~ 1 cup orange-pineapple juice
1 very ripe banana
about 15 ice cubes
1 tbsp. fresh lime juice

Blend on high until creamy, dreamy, and delicious. YUM.

December 29th, 2011

2012-01-11T18:18:00.002-07:00

This is my best friend and his cute mama.

He married me.

(How lucky am I?!)

On December 29th, 2011.

It was pretty awesome.

The most handsome groom I ever did see.

The night before, we had a party with lots of friends and loved ones.

There was a bit of cake smashing

And some dancing.

But the sealing that took place at the Newport Beach temple, just inside that window behind us, was by far the most spectacular experience.

Now I know that I'll have this wonderful man

at my side

for the rest of my life.

And if we faithfully keep the covenants

that we've made to the Lord

and to each other

death won't part us.

We will spend eternity as husband and wife.

We were so grateful to be surrounded by friends and family.

And loved the addition of some little cousins.

Had a great line-up of wonderful friends (many of whom traveled far to be there).

We felt the love of friends who have become family through years of laughter, tears, & love.

We showed off our classy sides.

We also kissed a bit.

The Murdoch Men looked particularly dashing.

There was more kissing. With some extra help this time.

I even caught some air.

I have new family members to love.

And a husband to share my adventures, trials, and triumphs.

Running through the fog to the beach that has always felt like home was exhilarating.

And then the sky caught fire.

My cousins, Tiff and Alan Hancock, of Hancock Photography, captured our day beautifully.

Standing in my groom's arms,

toes in the sand,

on the beach where I grew up was

the perfect way to end

our truly perfect day.

While planning a wedding in 56 days

and keeping my budget under $5,000 for two receptions,

life got a little crazy a few times.

But I like crazy.

And I had a great guy to love me through the insanity.

And the support of so many who pitched in to make our wedding possible.

Our parents were incredible, our friends were kind, and we felt so loved.

I love my newly expanded family.

With my Mr. by my side, life as a Mrs. is pretty fantastic.

An Announcement

2011-12-05T19:48:00.002-07:00

one boy

one girl

+
one perfect proposal
+

eleven diamonds

one very happy engaged couple

56 days of engagement

a temple in Newport Beach

one mother's dress

a $5,000 budget

a whole lotta love

one very happy married couple

Michael & I are sealing the deal and getting hitched on

December 29th, 2011.

Until then, I'm a bit preoccupied with cookin' up wedding plans to do too much recipe cookin'.

I'll be back once I have MY OWN KITCHEN.

Where I shall be cooking meals. For my husband.

talk about bliss

Happy Halloween!

2011-11-02T11:41:00.000-06:00

All of the 50% off sales on candy give me little reason to bake up any treats this week (although America's Test Kitchen has been beguiling me with this killer brownie recipe... it will be posted soon), but this was too sweet not to share with you all.

I know, I know. Kissing pictures. ew. And if we're facebook friends, you've already seen this. Sorry for the redundancy. But I was really proud of this Halloween inspiration, and when you only get to wear something once, you have to post pictures everywhere.

We're supposed to be these two, if you didn't recognize the iconic pose:

Sweet Potato Pie

2011-10-17T01:08:00.001-06:00

It's one of those fantastic autumn afternoons where the trees a bursts of color but the sunshine still feels like summer, there's just the slightest chill in the air. And I came home early from campus to add my beloved green apron to my outfit, which already would have fit in well on the set of Julie & Julia. My church ward is having a pumpkin carving activity next week, and since we have an excess of graham crackers from our last s'more activity, I've been called upon to concoct a recipe for a marshmallow-topped sweet potato pie with a graham cracker crust. I'm not sure that I've ever been so happy about a church assignment.

I've never even tasted sweet potato pie until today—much less attempted to make one before—but I'm happy to report that my Tasting Committee (roommmates and boyfriend) all approved of this latest incarnation of my favorite starchy superfood. The flavors were warm without being overwhelming, the consistency was decadent, but not overly rich, and the addition of the toasted marshmallows added a bit of whimsy. Yes, pies can be whimsical. Since I lacked any experience with this particular pie, I turned to Smitten Kitchen; the filling recipe belongs to her, with a few minor tweaks. For a sweet way to celebrate autumn's goodness, try this pie!

Sweet Potato Pie

Graham Cracker Crust
12 Graham Crackers
5 tblsp. butter, melted, plus some softened for buttering pie dish
3 tbsp. brown sugar
1 tsp. vanilla
(1/4 tsp. salt if using unsalted butter)

1. Preheat oven to 350°F. Put your graham crackers in a plastic bag (layer two bags if yours are a bit flimsy). Find a sturdy object (I used a rolling pin) & bash them to bits. This is great fun, but may startle your neighbors. In a large bowl, melt 5 tblsp. of the butter. Also coat the inside of your pie dish in butter (I used the remnants that stuck to the wrapper). Add brown sugar and vanilla to melted butter and stir until smooth. Add crushed graham crackers and mix until butter mixture is thoroughly blended throughout. Spread crumbly crust mixture into pan and press it down firmly, pushing crumbs up the sides of the pan. Bake for 10–12 minutes, until crust is golden and crisp, but not dark brown. Remove from oven and set aside to cool.

Sweet Potato Filling
This recipe is taken directly from Smitten Kitchen; my only additions were a dash of ground ginger and the marshmallows on top.

1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice (I used two fairly large potatoes and had twice what I needed. One large sweetie would do the trick.)
4 tblsp. butter, melted
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 tsp. salt if using unsalted butter, 1/4 tsp. if using salted butter
3 large eggs, separated
1/2 cup sugar
2 tblsp. all-purpose flour
3/4 cup full- or lowfat buttermilk (or, you can make your own, see below)
About 20 large marshmallows, cut in half, or as many mini marshmallows as it takes to cover the pie

1. Preheat the oven to 375°F. Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher. You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and cinnamon and making yourself a most-excellent snack). Add the butter, nutmeg, cinnamon, ginger, and salt; mix thoroughly with a wooden spoon or rubber spatula after each addition.

2. In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

3. With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the crust and bake on the middle rack of the oven until the center is fairly firm, only jiggling ever-so-slightly if you give it a light shake, about 30 minutes. Remove the pie from the oven and turn your oven to broil. Top with marshmallows and return the pie to the oven. BE VERY CAREFUL NOT TO BURN THE MARSHMALLOWS! Leave your oven door open a crack or even try simply baking them (at about 400°F). They will go from white to charcoal super fast under a broiler; this step of the baking process shouldn't take more than three minutes.

4. I suggest allowing the pie to cool slightly before serving, but it's good both warm and cold. Happy Baking!

Monday

2011-10-10T16:03:00.000-06:00

I wrote this little ditty during my first semester at BYU, now 4 years ago. I was still figuring out college life (still am, really), new to Facebook, and loved tying ribbons in my hair. I'd forgotten about this poem until my darling friend Carrie asked me about it a few days ago. She and I met each other in that writing class so long ago. After 2 years of living in the same room, planning her wedding, lots of late nights, crying on each others' shoulders as our Daddies battled the same cancer monster, and sharing life in general, I am still so grateful for that crazy beautiful blonde girl (who I later found out changed her hair color monthly) who shared a mutual stalker with me and a propensity to procrastinate on the housing hunt. Here's to you, Currface. luhju.

PS - Cerusa is a character from Greek drama —I was writing an essay about her & ran out of story so... like any good writer with a stagnant character, I killed her. I'm not really a morbid person.

Monday

Today I am a ribbon,
Just floating on the breeze.
Not quite sure where I’m going,
but just doing what I please.

I write a silly sonnet,
wait for a boy to call.
Decide to kill Cerusa,
leave a message on a wall.

I try to make decisions,
give my life a place to go,
but today I am a ribbon,
softly drifting, falling slow.

A Coconut Curry Soup to Cure Your Ills

2011-10-07T19:16:00.000-06:00

I've been holding on to this recipe until 1) I had time to write it, and 2) it felt like soup weather. There is snow covering the mountains yonder. It is time.

Besides being delicious, this warm, creamy curried concoction is an anti-sickness soup. It quite literally gave me superpowers of illness resistance. Last month, my boyfriend was stricken with a nasty case of strep throat. My typically strong go-getter of a guy was reduced to slumping on my couch and writing me messages on a whiteboard as he could hardly speak. After he dropped over five pounds in two days, I decided we needed a nutrient-packed, carb-packed, protein-packed soup that would be soothing to his throat and give both of our immune systems a bit of a turbo charge. And I, my friends, never did succumb to that virulent bout of sickness. And he didn't fade away into nothingness. Success!

We all know that nothing feels more healing than Mom's Chicken Noodle Soup... at least, nothing until I brewed this soup. It's warm, slightly creamy, and full of filling things with just enough spice and coconut flavor to keep it interesting (I used a fairly mild curry powder). I know I've lauded the awesomeness of sweet potatoes before, but those babies are packed with vitamins, minerals, fiber, and all sorts of goodness.

So if you're feeling under the weather or feeling the need to celebrate the chill in the air, this should be on your menu this weekend.

Coconut Curry Soup with Sweet Potatoes & Chicken
Serves 8 to 10, but also stores well and can be frozen.
For a spicier soup, up the amount of curry to 5 tblsp. and add 1 1/2 tsp. of red pepper flakes and 1 tsp. of cayenne pepper.

2 chicken breasts, cut into 1-inch pieces
1/2 yellow onion, diced
2 cloves garlic, finely diced
3 tblsp. curry powder
1 tsp. paprika
1 tsp. nutmeg
salt & pepper to taste
3 tblsp. olive oil
1 potato, peeled & diced
2 sweet potatoes, peeled & diced
2 cans chicken broth
1 can full of water
1 can coconut milk
3 tblsp. cornstarch
diced green onions for garnish
brown rice (optional)

1. In a large pot, heat olive oil over medium high. Add onion, garlic, curry, paprika, nutmeg, and other peppers (if using). Heat until onions become slightly transparent, then add chicken. Saute for 5 to 7 minutes, until nearly fully cooked. (Begin cooking rice if you'd like to serve the soup over rice.)

2. Add both cans of chicken broth and half a can full of water. Bring to a gentle simmer and add both types of potatoes. Simmer until potatoes are fork tender, about 15 minutes. If you'd like your broth to be thicker, mix 3 tblsp. cornstarch with remaining water, and gently stir in. Simmer on high for an additional 5 minutes.

3. Turn off heat and slowly stir in coconut milk (and go for the good stuff, not the light version). Serve over rice if you like, topped with sliced green onions. Enjoy!

Pumpkin Cupcakes w/ Cream Cheese Frosting

2011-07-29T18:46:00.000-06:00

Finished cupcakes are a fairly flat, but you can pile on the icing if you like.

My mother's pumpkin bread is the definition of Fall. It's spicy, warm, and full of rich goodness. (Being a walking thesaurus, I would also add apple crisp, potato soup, and a few other dishes under the heading of "definition of Fall.")

However, it's July. So when one of my favorite little girls, who has a birthday coming up, told me that her favorite kind of cake was pumpkin, I thought I might be able to lighten up mom's classic pumpkin bread into a more summer-friendly cupcake. Cooking without a recipe is the norm for me, but this was one of my first attempts at changing key scientific players (flour, eggs, baking soda, baking powder, sugar) drastically in a recipe for baked goods. It was kind of exhilarating. And it worked!

So, behold, pumpkin cupcakes with cream cheese frosting.

For Pumpkin Cupcakes
Yields about 32 cupcakes, or 24 cupcakes and one loaf

1/2 cup shortening
1 1/2 cups white sugar
1 cup brown sugar
1 tsp. vanilla
1 15 oz. can of pumpkin
1 1/2 tsp. salt
1/4 tsp. ground ginger (or fresh, optional)
1 1/4 tsp. cinnamon
1/2 tsp. ground clove
1/2 tsp. ground nutmeg
2 eggs
2/3 cup milk

2 1/2 cups + 4 Tblsp. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 cup chopped dates (semi optional—it's definitely better with them, but still good without)
1 cup chocolate chips

1. Preheat oven to 350°F. Line 2 cupcake tins with paper liners. In a large mixing bowl, combine shortening and sugars; whip until slightly fluffy. And pumpkin and blend, scraping down the sides of the bowl periodically. Add vanilla, salt, and spices; blend. Beat eggs lightly and add to batter along with the milk. Scrape sides of bowl and blend thoroughly.

2. Add 2 cups of flour with baking soda and baking powder. I like to mix the baking soda and powder into the flour just a bit with the handle end of my spatula before completely incorporating with my wet ingredients. When the first batch of flour is mixed in well, add remaining flour. Mix thoroughly, but don't blend the heck out of it. Add dates and chocolate chips and mix until evenly dispersed.

3. If you have a handy old-fashioned ice cream/batter scoop with a spring-loaded handle, this is a perfect time to use it. If not, use two large spoons or a scoop spatula to fill cupcake papers until they're about two-thirds full. Bake at 350°F for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Check your first batch of cupcakes at about 12 minutes, just because all ovens are different and I think mine is slightly dysfunctional at the moment, so my time might be a bit off. These cupcakes remain fairly flat on top, so don't worry if they don't get fluffy tops.

4. Prepare frosting of your choice (mine is cream cheese! see below) while the cupcakes cool. Frost, serve, and enjoy!

Cream Cheese Frosting
Okay, so here's the thing about frosting recipes: I think they're silly. Rather like Captain Barbosa, I see them more as... guidelines than actual rules. Every batch of frosting is a bit different. So here are the basic measurements for my starting point, then I add enough powdered sugar and milk to make as much frosting as I need at the consistency I want. Actually, that's not true; I always make far more frosting than I need. But when is too much frosting ever a bad thing?

6 oz. (3/4s of a block) cream cheese
3 Tblsp. butter
1/2 tsp. salt
1 1/2 tsp. vanilla
1/4 tsp. allspice (optional)
1/2 tsp. cinnamon

1. In a medium bowl, whip together cream cheese, butter, salt, vanilla, and spices. (You'll want an electric mixer.) Blend until fluffy. Slowly incorporate about 1/4 cup of milk. Add about 1 1/2 cups powdered sugar. Blend and scrape down the sides of the bowl. Continue adding milk and sugar slowly until you have as much frosting as you want with a thick but spreadable consistency. I think I used about 4 cups of powdered sugar and a little over a cup of milk.

Wing it. Be daring with your frosting. And enjoy!

Strawberry Short-Order Cake

2011-07-20T22:13:00.001-06:00

Strawberry shortcake is one of those quintessential summer treats. Biscuity shortcakes, fresh strawberries, and plenty of whipped cream. Heavenly.

But...sometimes a bit fussy. So for those of us with a bit less patience who want their cake with their berries in it, too, I present this simple, one-bowl, no-eggs, seven-ingredient, no-fuss, mostly from-scratch, (overly adjectivized) summer cake. Not too sweet, not at all pretentious, with that old-fashioned biscuit flavor that shows off the berries at their best. Great for breakfast. . . if you can leave any leftovers.

Note: I believe this recipe would work equally well with raspberries (for Leah!), blueberries, blackberries, peaches, or any blend thereof. Try it and let me know.

Strawberry Short-Order Cake
As liberally adapted from my mother's neighbor's recipe for peach cobbler.
1 1/4 cups sugar + 3 tblsp. for strawberries and dusting
1 cup all-purpose flour
1/4 tsp. salt
2 tsp. baking powder
1 1/2 cups Bisquick
1 cup milk
1—1 1/2 cups strawberries (or other suggested fruit; see note)

1. Preheat oven to 375°F. Slice strawberries into a small bowl and add about a tablespoon of sugar. Set aside.

2. In a medium mixing bowl, combine all dry ingredients and stir until blended. Add milk and stir until the batter is relatively lump free. It should be a bit thicker than a typical cake batter. If it seems too dry, add a few tablespoons of milk. (or melted butter. You can choose. Culinary democracy.)

3. Pour 2/3 of the batter into a greased 8x8 baking dish. Add berries evenly. Spoon the rest of the batter over the berries, allowing a few berries to peek through. Sprinkle with 2 tablespoons sugar. Bake at 375°F for 20 minutes or until a toothpick inserted into the middle of the cake has a few crumbs clinging to it, but no gooey batter. The top of the cake should be golden brown.

Also... I need a more creative sign off than "Enjoy!" and Julie owns "Bon Appetit!" Any suggestions?

Butternut Squash Ravioli w/ Butter & Basil

2011-07-07T19:11:00.000-06:00

Back in February of 2010, a dashing young gentlemen treated me to a night at the symphony (Mahler's 5th—the finale is particularly wonderful) and dinner at one of Provo's swankiest eateries. I ordered a plate of butternut squash ravioli that was so subtle yet rich in depth and flavor that it led to a culinary epiphany. Since then, I've been trying to hone the art of subtle cooking that enhances a few key flavors. I had yet to try to replicate those influential raviolis, but when three butternut squash arrived in this weeks' Bountiful Basket, it seemed that the time was as ripe as the vegetables.

Have you threatened any vegetables lately?

This was my first experience with making pasta—from flour to finished product—myself. I have four main observations: 1) making ravioli is a labor of love; 2) fresh eggs (mine came from a neighbor's farm this morning) are crucial to the flavor and texture; 3) the water for boiling the pasta must be really salty; and 4) it's totally worth the extra effort.

Butternut squash was another ingredient I'd never handled before. I found that roasting the squash with some spices before pureeing it upped the flavor and softened the texture. Note: dismantling a butternut requires a very sharp knife.

Butternuts are beautiful.

Butternut Squash Ravioli
I started roasting the squash first, then made the pasta dough while the squash cooled. While the dough rested, I washed the bowl of the Cuisinart, then whipped the filling together. This gave the flavors of the filling some time to meld while I rolled out the dough by hand. My first attempt looked like an amoeba with vertigo. It's okay if it's not perfect.

For Filling
2 medium butternut squash, peeled and diced into cubes
5-9 cloves of garlic (depending on preference), tops and bottoms trimmed but with the skin on
3 tblsp. extra virgin olive oil
2 tsp. freshly ground nutmeg
1 tsp. curry
salt
pepper
further 1/2 tsp freshly ground nutmeg
1 tsp. onion powder
dash allspice
dash paprika
1/3 cup grated parmesan (not the powdery stuff. no.)

1. Set oven to 400°F. Wash and peel the squash (this is a bit tricky, but you can handle it). Cut off the top stem and a small portion of the bottom to make a stead base. Cut lengthwise once, then scoop out seeds. Dice into small cubes. Drizzle olive oil onto a baking sheet and scatter squash evenly; add whole garlic cloves. Sprinkle with nutmeg, curry, salt and pepper to taste. Bake for 20 minutes, then stir. Bake for an additional 20 minutes or until the squash is soft and shows some browning around the edges. Let cool. Make the pasta.

Dough balls need to be kneaded.

For Pasta (from America's Test Kitchen's The New Best Recipe)
2 cups unbleached all-purpose flour
3 fresh eggs

2. Add flour to the bowl of Cuisinart and pulse to evenly incorporate air. Add eggs and blend until a dough ball forms, rolling cleanly around the bowl. There will still be some small bits of dough not in the ball. If the dough doesn't stick together, add water gradually by teaspoons. If the dough is sticky and clings to the bowl, add flour by tablespoons until it comes together. Dump dough onto a lightly floured surface and knead for about 5 minutes, adding a bit more flour until the dough feels soft, but not tacky. Wrap in plastic wrap and set aside.

3. Clean Cuisinart and finishing filling. Add roasted squash and garlic to the bowl, carefully removing the skins from the garlic first. Add 1/2 tsp additional nutmeg, 1 tsp onion powder, a dash of paprika, a dash of allspice, and salt and pepper to taste. Add grated parmesan. The squash will be sweet, but don't over-salt it. Blend until smooth, scraping down the sides of the bowl periodically.

Squash filling and my second, more uniform strip of dough.

4. Divide pasta dough into three pieces. Cover your working surface with a light dusting for flour and roll dough until it is very thin, about the thickness of a tortilla. As you roll, flip the dough every so often, flouring the bottom and top as you work to prevent sticking. When the dough is thin and even, use a pizza cutter to cut it into 2 1/2 inch strips; loosen strips from countertop. Place squash filling by teaspoon-amount along one strip, about every 2 to 3 inches. Wet your finger with a small amount of water and trace along the edges of the ravioli strip and in between each bit of filling. Carefully place a second strip of dough on top of the first strip and filling, pressing the air out and sealing each bundle of ~~joy~~ filling. Divide the raviolis with a pizza cutter. Set made ravioli on a baking sheet lined with a dish towel while you repeat, repeat, and repeat until you've used all of your dough.

Ready Ravioli—time to boil.

5. Fill a very large pot with hot water and bring it to a boil. Add at least one tablespoon of salt per quart of water; the water should taste like ocean water. Turn heat down to continue a rapid simmer, and carefully drop raviolis in to boil. Don't crowd the pot. Cook raviolis for about 4 minutes.

6. Serve topped with butter, finely shreaded fresh basil, parmesan cheese, and pepper. I orignally served this pasta with a basil cream sauce, but the ravioli have more than enough flavor to stand alone.

Enjoy!

facelift

2011-07-02T14:13:00.000-06:00

I could apologize for the lack of updates over the last month? two months? I've lost track. But no one has been pounding on my door, demanding new recipes or craving the random details of my life, so I figure the apology is not necessary. Besides, way too many people apologize for summer-induced blog neglect, brought about by too much sun and freedom. So I'm not going to do that.

However, if you are one of those scintillating, devastatingly attractive people called "followers," you might notice a change in scenery around Rush Slowly. I'm working on getting a new photograph for the header, and although this well-loved look was dear to me

I think it was time for a change. And I also think it's time for me to stop playing with colors and fonts and get back in the kitchen.

Remember when I raved about butternut squash ravioli over a year ago? There are three butternut squashes sitting on my kitchen table, just begging me to 1) draw faces on them and make them into a real family, then 2) oven-roast them and make them into ravioli with a basil cream sauce. Coming soon to a blog near you...

This Is Home(s)

2011-05-17T15:48:00.001-06:00

I've had many homes, sometimes on the other side of the world. But nearly a month ago, I left one home in Jerusalem to return to the US of A. The last few weeks have been a blur of joy and sorrow, reunions and goodbyes, and a few different homes. We traveled to Laguna to again celebrate the earthly life of our beautiful Briana Blackwelder, who deserves a post of her own and so much more.

Cooking up a feast with Bri at Thanksgiving 2010

As heartwrenching as those goodbyes have been, it was wonderful to be "home" and spend Mother's Day with my mama in the ward where she first became a mother (to many others before I came along). There were rose gardens and ferns in mason jars, there were tears and smiles, there were familiar roads and lots of new buildings, there were days of surf and sunshine and sunburns, and most importantly, there were friends who have become family through years of love.

Ocean Way, being a poser, & Ian rippin' the waves at Emerald Bay.

I love my mama and she loves me (even when I'm silly).

But now we're really home at our little house in the country. It's pretty quiet around these parts, but besides beautiful scenery and my awesome parents, I have seven furry new reasons why you should come visit me.

My front yard and the little ruffians who have overtaken it.

These cute little mongrels are sure to be featured again soon. Until then, here's a preview of a few of the new recipes I've had a chance to work on. Rush Slowly is going back to the kitchen again!

Coming Attractions

Bittersweet Symmetry

2011-04-19T23:42:00.000-06:00

I'm going to be doing this again soon.

But I'm not sure how to feel about it.

& this time I don't haven my Etch-a-Sketch.

bummer.

some of this will be waiting for me once I fly over the big blue ocean:

but I'm really going to miss this:

Time Machine

2011-04-14T10:57:00.000-06:00

1700 BC

1550 BC

1468 BC

1270 BC

1269 BC

1230 BC

1224 BC

1000 BC

961 BC

950 BC

922 BC

918 BC

853 BC

732 BC

722 BC

701 BC

640 BC

609 BC

586 BC

537 BC

520 BC

444 BC

430 BC

332 BC

270 BC

198 BC

167 BC

164 BC

63 BC

38 BC

31 BC

20 BC

4 BC

6 AD

10 AD

26 AD

66 AD

70 AD

73 AD
135 AD

180 AD

324 AD
500 AD
638 AD

1099 AD
1187 AD

I can tell you something significant that happened in the Holy Land in each & every single one of these years.

(to be sung to the rhythm of "Saudis in Audis")
In the 12 &69, Rameses treats with the Hittites, 1270 was the Ex-O-dus, Israel led out by Mah-O-ses.

180 AD - The Jews changed their stance on writing the Oral Toral 180 degrees & wrote it down. This was called the Mishnah.

1230 BC- Joshua crossed into Canaan--just in time for lunch.

586 BC- Nebudchadnezzar went after Jerusalem with sticks (big ones) & destroyed the First Temple, which, incidentally, was built by Solomon in...

950 BC. BAM.

I'm like a timeline ninja! (taken at Galilee)

Go ahead.

QUIZ ME.

Hardcore Parkour

2011-04-08T13:02:00.000-06:00

I post this as a tribute to our awesome boys that have taken up Parkour here in Jerusalem. I found this graffiti last week and had to pose & show off my wrapped up foot.

Petra Preview

2011-04-07T14:41:00.000-06:00

More to come...

happiness: noun

2011-04-03T01:10:00.001-06:00

a : a state of well-being and contentment : joy

b : a pleasurable or satisfying experience

It's a simple definition for a simple feeling of bliss and contentment--a feeling that I've become rather accustomed to here. There are so many things that I would add to the definition of happiness. Friends, can I tell you a bit more about what defines happiness in my mind?

Happiness is singing hymns on the Sabbath at the Garden Tomb.

Happiness is hiking through fields laden with wildflowers in Galilee.

Happiness is poking jellyfish while collecting seashells and sea glass along the Mediterranean waterside (despite the look of disgust on my face).

Don't worry--it was dead & I only touched the top anyway; I learned my lesson from Finding Nemo.

Happiness is looking out across this beautiful ocean.

Happiness is discovering that your suitcase's handles double as straps & that you must have been a Sherpa in a previous life.

This was even more impressive when I was carrying my backpack in front of me & holding the bus doc bag.

Happiness is blue skies smiling down on fields of gold.

Happiness is climbing trees in Chorazin.

Look how color coordinated we are!

Happiness is hiking with the little ones.

Cam has such a way with children.

Happiness is poppies and pillars.

Happiness is castles in a storm & Catholic saints spangled with the light of stained glass windows.

Happiness is playing April Fools jokes on/with your best friends.

Sorry boys, Carrie & I couldn't resist. Neither could the dozen people that called both of you. :)

Happiness is wind blowing through your hair under an ancient Roman arch & not even caring because you're under an ancient Roman arch along the Mediterranean.

But perhaps the key to the blissful feeling I have on this lovely Sunday morning in Jerusalem: Happiness is staying up until 1 a.m. to watch General Conference, streaming live from Salt Lake City.

If you're looking for something uplifting to do this weekend, I suggest you tune in for some prophetic messages of hope, faith, and happiness. What could be better than listening to wise words about our Saviors love and the importance of the family?

Not much.

Except for maybe wandering around here afterwords:

...Except It's Actually Really Blue

2011-03-29T14:25:00.002-06:00

I speak, of course, of the alluring Red Sea.

Whoever called it red was obviously colorblind. Love that tropical azure.

On Sunday--which is our day off here at the JC, as we celebrate Sabbath on Saturday (like the Jews)--we traveled to Eilat, a beach resort town along the shore of the Red Sea. We've hit the Red & the Med in the last 10 days, now we're heading for the Dead next week. No complaints from this water baby.

My lovely Hawaiian friend Mallory said it was *almost* as good as the Islands.

It was glorious to plunge into that bright blue water and come face to face with fish like I usually only see in my dentist's aquarium. We even saw a jellyfish! With the sea, the salt, and the sun, I was a happy girl.

On our drive down to Eilat, Bro. Chadwick (aka Chadwickipedia) told us all about Lehi's journey from Jerusalem and along the very trail we were driving. It's incredible to see how all of the stories I've read so often weave in and out of each other here.

And to make the day even bettah, I was blessed with the honor of wearing The JC Girls' Shirt. It is the height of Middle Eastern haute couture.

voila!

Did I mention that I love my life?

you might want to re-live summers gone by & listen to "Never Let You Go" by Third Eye Blind.

Running on Faith

2011-03-29T13:50:00.001-06:00

In a moment of pure insanity and overestimation of my physical abilities, I signed up for Jerusalem's First 10k. But guess what?

I DID IT!

awkward self portrait on a street that was part of the course

And it only took me about an hour and 15 minutes, despite Jerusalem being the Hilliest City in the Holy/Hilly Land. Since I've gone running...um... once since I've been here, I was rather pleased with this time.

It was a beautiful run on a sunny morning, taking us all over West Jerusalem and even through a bit of the Old City. Jewish families, Muslim men on their way to morning prayers, and tourists from around the world lined the streets to cheer the runners on as we passed by. Along the way, huge speaker towers blared Hebrew hip-hop; the excitement was infectious.

Unfortunately, walking the 3 miles to the starting line (all the roads were closed down, so we couldn't take a cab), running the race, and walking the three miles back, all on Jerusalem's lovely but slightly uneven limestone pavement, did some slight damage to some of the muscles in my left foot. Glory wound!

I may become a professional sport injury wrapper yet. Stylish, no?

But life is GOOD.

Because I got this super cool neon green/yellow adidas jersey shirt thing for my participation in the marathon. You'll never have to worry about losing me in a crowd again.


modeling my Jerusathon Jersey (tm) by the Herodian ashlars that would have formed the gateway to the Temple Mount at the time of Christ. typical.

AND...my hair is getting sun bleached and my face is getting tan.

one of those rare occasions when my hair is behaving itself & I get to look like a girl

bliss.

LISTEN UP: highlights from my 10k playlist: "Uncharted" by Sara Bareilles, "Parachute" by Train, "I Believe in You" by Vertical Horizon, "Time & Confusion" by Anberlin, & "You're All I Have" by Snow Patrol.

love note

2011-03-26T14:58:00.000-06:00

Dearest Galilee,

I miss you already.

Love Always,
Kels

ps- I'll post more pictures of you, because, truly, the world needs to know of your beauty.

you should probably take a listen to "Seafarer" by Kate Nash. & go for the accoustic version.

Still Daddy's Girl

2011-03-26T14:15:00.002-06:00

I remembered Caesarea Philippi. I remembered the water and the lush growth. I remembered how my Daddy coaxed me into sticking my face in for a drink while mom murmured about giardia and giggled at our sopping faces.

Daddy, be so proud.

Seventeen years later, I'm thrilled to report that the water still tastes fantastic, and there have been no signs of any giardiac symptoms.

Please note that the camera angle is different, but the location is exactly the same.

And while we're still playing with the seventeen year symmetry, there are these.

Things Are Always Brighter in the Morning

2011-03-13T14:56:00.000-06:00

Last night was not one of my best. I finally crawled into my bed more than a little bit stressed about the pile of homework looming ahead of me, a bit discouraged by some situations back in the States, and emotionally and physically exhausted. But before crashing, I read a few scriptures and prayed that things would look a bit brighter in the morning.

I woke up early to talk these some fabulous people who love me lots.

It must be said: my mom is a babe.

I had this song stuck in my head all day.

And I wandered around a city that looks like this:

Church of the Holy Sepulchre, Jerusalem

It's hard to stay down for long when you are so incredibly blessed. I am so grateful to know that God hears my prayers and gives me the comfort I need to see the sunshine and warmth beyond the clouds, even when I sometimes begin to question whether I deserve such love. I know that that same loving Father in Heaven cares for each and every one of His children, no matter where they are and regardless of what name they call Him. He gave us everything, not even withholding His only Son, Jesus Christ. God gave us His most Beloved Son as a Savior so that we might be comforted by One who understands our every pain and heartache. As I walked the same streets that my Savior once walked today, I felt the warmth of His love in the sun on my face.

Last night, I prayed for solace. My prayers were heard and answered, and this morning I awoke with a perfect brightness of hope. The world wasn't magically transfigured to give me a life of ease, but I know that with the love of my Savior and my Father in Heaven, I can face the curveballs that life throws. Things truly do look brighter in the morning.

(You should click on the links. They are all really good. I promise.)

Proof of Insanity

2011-03-13T12:57:00.004-06:00

We're leaving tomorrow morning to spend ten days along the shore of the beautiful Sea of Galilee. We'll be going on 7 field trips during that time, 4 straight day-long adventures for the last 4 days.

& what do I decide to do the morning after we get back?

Okay, so I'm just running the 10k.

Yeah, this college business has definitely improved my thinking abilities.

But I think that Jaynee, my most dedicated commenter (except perhaps my mother), will be proud of me. I'll take that first dose of Ibuprofen in your honor, dearest amazing runner woman.

Soundtrack of my life today:
"Pretty Things" by Tony Lucca
"She's Got You High" by Mumm-ra
"Open Your Eyes" by Snow Patrol
"Many the Miles" by Sara Bareilles

Seventeen Year Symmetry

2011-03-12T09:46:00.000-07:00

The prime purpose of being four is to enjoy being four - of secondary importance is to prepare for being five.
-Jim Trelease, The Read-Aloud Handbook, 1985

BYU Jerusalem Center, April 1994

There are no seven wonders of the world in the eyes of a child. There are seven million.
-Walt Streightiff

BYU Jerusalem Center, March 2011 (thanks, Spence!)

Unfortunately, I grew out of my love for giant, pink, polka-dotted bows.

All the pathos and irony of leaving one’s youth behind is thus implicit in every joyous moment of travel: one knows that the first joy can never be recovered, and the wise traveler learns not to repeat successes but tries new places all the time.

-Paul Fussel

To Be an Eight-Cow Woman

2011-03-11T11:08:00.001-07:00

We do a lot of rather creative things at the BYU Jerusalem Center. We take a lot of jumping pictures. We wander through the Old City. We learn to dance like Arabs and we learn to dance like Israelis. But tonight, we're taking world culture to a new level with...

A JOHNNY LINGO MARATHON!

Aloha!

My Hawaiian friend Jeanelle & me. We aspire to be eight-cow wives someday.

PS

2011-03-10T01:29:00.000-07:00

There are now captions on the last few posts; I'm sure you have all been waiting with baited breath.

Furthermore, my favorite souvenir from Egypt are these incredible new kicks. I've yet to find anything like unto them on the Adidas website... so they may be knockoffs. But they weigh practically nothing, are beautiful, have a logo like an Aston Martin, are green, oh, & did I mention I bought them in Luxor? Yep. Made a bargain with a sweet shopkeeper. 20 bucks. score.

Me gustan.

Walk Through My City With Me

2011-03-06T06:37:00.002-07:00

Yes, that's right, after centuries of conquests, Jerusalem belongs to me. Though I think perhaps it's me that's been won over. But how could you not fall in love with a city like this?

(captions on all of these photo blogs to come soon)

Lemon trees & natives.

Linds has a new cactus friend.

How do I love this city...let me count the ways...

1 - Almond trees in bloom

2 - Cool grafiti

3- Narrow alleys with cool architecture.

4- playgrounds on sunny days.

5- Crosswalk signs that feature a man in a Jewish hat.

6- Wandering quite aimlessly until we find sites that we're supposed to visit anyway. (6b - posing like artwork)

7- Sunsets like this over the city of Jerusalem every night.

All Shuk Up

2011-03-06T06:22:00.002-07:00

Scratch my dream of a shiny Audi & sign me up for this ecomobile.

There are more than a baker's dozen reasons why I love Jerusalem's open market, aka The Shuk.

spices

And more spices. (Anybody have an idea of what those cone things might be?)

The fresh fruit here is amazing.

This ceiling is nice when it rains, which is pretty often this time of year.

Linds was pretty excited about the step pyramid chocolates... can you blame her?

Two of my favorite things: strawberries & scarves.

mmm... bread.

And more and more spices... LOVE!

Life in Luxor

2011-03-06T06:12:00.002-07:00

Our digs in Luxor were pretty nice...

Egypt gets pretty green along the Nile.

Oh, this? This is the Nile.

Definite highlight of the Egypt trip: watching the sunset from a falukah (sailboat) while floating down the Nile.

"See the pyramids along the Nile, watch the sunset from a tropic isle..." or maybe just stick with the Nile the whole time--it was lovely, although I wouldn't ever swim in it.

One of my favorite adventures: after getting lost in Luxor and accosted by a man who spoke every language we threw at him (we pretended not to speak English, but the guy spoke Arabic, Russian, and Spanish, too. ridiculous), Spencer & Taylor bought some killer new shades. Then we found the Shady Hotel... notice the d? classy.

Morning boat ride on the Nile to the Karnak Temple. Welcome to a typical day at the JC.

We were passengers on the last run of the night train from Luxor to Cairo; they shut it down because of the riots about 5 hours after we got off the train.

In the hypostyle hall of the Karnak Temple.

...And This is Just Day One

2011-03-06T05:58:00.002-07:00

Egypt was pretty cool, despite things heating up politically whilst we were there (don't worry--they locked us in our hotel so we couldn't go join the protesters). But between the slooooooow internet at the center & a fallen (& woefully wounded) camera, I haven't had the chance to post many pictures. But thanks to the high speed wifi at Hebrew U & a brand new shiny camera from the States (thanks, Costco, for having an amazing return policy!), here is some long-awaited photographic evidence of my Egyptian adventures. (sorry about the sideways pics)

Enjoy!

Taylor James Henderson III and I doing our very best Egyptian poses outside the Great Pyramid of Khufu. Do you believe this?

Climbing the Great Pyramid--best part of this picture? Easily Jeanelle's face. & the guy behind me.

Ready for a naming exercise? Here we go, left to right: Tay, Heidi, KHutch, Cory, Piers, JennyC, me!, Joshua, Bez, Stacey, Abibi, AJ, Linds, Megan, Britt, Jared, Lauren, KelsMc, Laurel, Abby, Addy, with a Spenster, Jeni, Mark, & Sadie on top. whew.

They even look cool sideways.

Chadwikipedia & me. (He's like Indian Jones, only...realer.)

This is what it looks like on the opposite side of the girl pictures.

Engagement pose in the temple near the Sphinx. So in love. So in Egypt.

I have friends who jump off of tall, ancient walls. Spester, Ally, & Piers.

Taylor gets excited about an archeological find.

Lauren & I could get used to life like this.

A Name and a Memory

2011-03-05T08:53:00.003-07:00

This isn't exactly a cheerful post, but visiting the Holocaust Museum here in Jerusalem was an incredibly powerful experience. It's taken me some time to be ready to share my thoughts about it, even though my words can't begin to convey what I saw and how I felt. We traveled to Yad Vashem with our Judaism professor, Ophir Yarden, last Monday. The name of Yad Vashem is taken from Isaiah, who tells of the Lord's promise to give his sons & daughters an everlasting name (56:5).

On my first trip to Yad Vashem in 1994, I only visited the children's memorial, as children under the age of 10 are not permitted inside the main museum. My wonderful mother held me and played with me on the hilltop that memorializes the lives of the millions of Jews who were murdered in the Holocaust.

Yad Vashem was stunning. I really don't have words to accurately describe the powerful emotions it triggered within me...I just can't imagine such callous, reckless, calculated hatred. It really is too much to take in, and I was going through the exhibits slowly, so I ran out of time towards the end. I can't decide if I want to go back... The museum itself was very well done, lots of vivid displays, huge blown-up photographs, and actual artifacts. They used a lot of journal entries to illustrate the reality of what the Jews faced and what the Nazi leaders felt (seemingly nothing akin to empathy). As I was somewhat rushing through the final stories from the latter years of the War, I did stop to read about the Bulgarian Jews; the Bulgarian rulers changed their minds at the last minute, just before the final trains to the death camps were scheduled to be loaded, and didn't deport their Jews--so many lives saved... but still so many lost. It really is too big to comprehend. The last exhibit in the museum is a massive circular room lined with black bookshelves, organized alphabetically (in Hebrew) of the names of all of the people who were murdered; each person has a page or two of their information--photos, journal excerpts, etc. It made it just barely comprehensible; too many names for each to be displayed individually; they had to be pages of books that still filled an enormous room from floor to ceiling. In the center of the room, there was a deep well cut into the bedrock below the museum, with a little water at the bottom. I heard someone say that it represented the tears of the people, but to me it seemed like it could have also been an allusion to the many who died standing on the edge of a pit, waiting for the report before the dark free fall. Standing there, listening to all the different languages being whispered around me and seeing all of those books filled with fragments from the stories that had all been cut short... I couldn't handle it nor could I master my emotions. I can only begin to grasp the true nature of such deliberate devastation.

Inside the children's memorial at Yad Vashem. (Photo cred: Spence Anopol)

We actually started our visit to Yad Vashem by exploring the hill around the museum, walking the Avenue of the Righteous (trees planted to honor the people who saved Jews), then we visited the Children's Memorial. It's beautiful, but haunting, and holds an ache that I don't think could ever be totally soothed. As you enter, there is a large display of enlarged photographs of some of the 1.5 million children who were killed, then you walk into a room that is almost completely dark, with only a single candle. But the room is filled with mirrors, so the candle is reflected millions of times, echoing the Biblical quote that graces the gateway to the memorial, invoking the Lord's promise to Abraham that his seed would be as numberless as the stars. As you walk through, the names and ages of the children are uttered; some I heard were three or six years old. It might seem strange to say I loved that place, because I've never experienced anything that made me feel quite the way that did, but I think an abstract memorial like that was the only thing that could ever convey such sorrow and tragedy. Those bright little stars were extinguished far too soon in this life; any sort of factual representation would have been too real, too cold, to comprehend. I can't imagine the agony of the mothers who knew what their children were facing...

All of those tiny lights and names are not something I'll soon forget.

20 Points to Ravenclaw...

2011-03-03T13:52:00.001-07:00

http://xkcd.com/848/

...if you get this comic.

In other Harry Potter related news, I am now the head of the Ravenclaw House on the Muhlestein Bus here in Jerusalem, as I fill the role of Madam Pompfrey (I'm a bus doctor). I start my New Testament class this week, and this professor decided to organize everyone by Harry Potter houses. I think we're going to get along well. "Wit beyond measure is man's greatest treasure!" I always wanted to be a Ravenclaw.

(Oh, & part two of the HP7 comes out in 4 months & 4 days. Not that I'm counting.)

This Isn't About Basketball (Not Totally, Anyway)

2011-03-01T04:57:00.002-07:00

The title of this blog post may not make sense. Let me explain.

We have finals this week.

In my past experience, the only collegiate finals that happen in March typically involve a large wooden floor, two hoops, men in shorts, cheerleaders with short skirts and pompoms, popular rock songs, comparing brackets, an orange ball, and a lot of screaming college kids.

Here, we have limestone floors, just one Hoopes (who typically goes by Neal), men aren't allowed to wear shorts, girls with long skirts and Hanes vnecks, songs about rocks, comparing Hebrew notes, eating oranges, and a lot of screaming college kids. And the only dribbling we do involves toasted pitas filled with melty sesame butter/nutella that runs down our chins. *slurp*

Nevertheless, finals are upon us. Therefore, check out my cool friends with awesome blogs upon which they post pictures in which my face is sometimes featured.

Take a look at a week in the life of Spence
or
Check out my roommate Lindsay's latest blackmail.

But speaking of basketball...

how 'bout them third-in-the-nation COUGARS?

Hezekiah's Tunnel

2011-02-24T13:40:00.001-07:00

Descend with me into the depths beneath the City of David, the "original" Jerusalem which now lies outside the city walls. In 701 BC, when threatened by an impending Assyrian siege, King Hezekiah wanted a way to transport water from the Gihon Spring on the northeast side of the city to the Siloam Pool on the southwest. The Gihon Spring is on the hillside above the Kidron Valley, while the City of David is on the crest of the hill; this makes the city with its high walls easily defensible. But it was nearly impossible to build the walls high enough to match the city walls and keep the spring inside the walls, which was quite the problem for the ancient Jerusalemites in case of a seige, since they would have no access to water.

So, Hezekiah decided to dig a tunnel underneath the city to connect the Gihon Springs to the Pool of Siloam, which is within the city walls. He formulated a highly technical plan, which consisted of giving a lot of guys chisels, picks, and shovels; separating them into two teams; and placing one team at the Gihon Springs and one at the Pool of Siloam. Then he told them to start digging.

You need your headlamp in Hezekiah's Tunnel--it definitely gets a bit dark 40+ feet below the city. (with Danielle and Synthia) Luckily, my body acclimates super quickly, so I turned into a mole, as you can see by my nearly non-existent eyes.

Based on the winding nature of the tunnel, it seems as though the workers didn't have much of a system for finding each other as the tunneled from one side of the City of David to the other. They just went for it and hoped that they'd meet up in the middle. It's pretty incredible that they ever found each other in all that rock (though they did nearly miss--the junction of the once-separate tunnels is a bit...uneven).


Hezekiah's Tunnel was just my size. And I've got to admit, I was pretty excited for an excuse to play in the water AND wear shorts. But don't worry about the big bump beneath my jacket--I haven't eaten that much falafel yet. That's the very modest skirt I wore to walk to the entrance of the tunnel, then rolled up to play in the water. And aren't those Keens SWEET?! Thanks, Daddy!

I tried to hide in one of the crevices and scare people... it might have worked better had people not been taking pictures... I don't think my bright scarlet jacket helped my camoflauge much, either.

Hezekiah's Tunnel is about 1500 feet long, and it was one of the coolest subterranian adventures I've ever had. I don't know what makes wading through fresh spring water in the dark, in a tunnel that was constructed about 27 centuries ago so cool... oh. wait. Maybe just that.

And many thanks and much love to you wonderful commenters (ahem, Jaynee--you win the prize). I love hearing what you think about these Middle Eastern escapades.

studiousness

2011-02-21T13:01:00.006-07:00

I am most definitely going to be up all night finishing a written midterm on Palestinian History. I'm trying to convince my body that I'm back in Provo and it's actually only 1 in the afternoon. hmm. working? no.

current page count: 16

pages to go: at least 5. ish.

my general thoughts on this situation:

boooooooooooooooo.

below is an actual photograph of me, just to illustrate my distress & stuff:

(plea for assistance is in Hebrew)

please note the JC uniform: hanes vneck, baggy jeans, chucks.

rant over.

But Hezekiah's tunnel was, like, seriously SO cool. & I was allowed to wear SHORTS. & a headlamp.

photos coming forthwith.

(stealing Lani's idea. she's smart. people always steal ideas from smart people. sometimes it's called "reinterpretation.") soundtrack highlights: "Downtown Song" by Anberlin, "Mushaboom" by Feist, "Long Division" by Death Cab, &, perhaps the most fitting, "Fear" by OneRepublic. ( the line "can't rest even when the sun's down" seems rather apropo...)

so now, my friends both near & far, I must turn off my internet & bid you adieu.
SHALOM OUT!

UPDATE:

total pages: 18, 3.6 of which are single spaced

total word count: 6850

pages to go: 2, single spaced

mental capacity: depleted to a point of utter loopiness

snippets & snapshots: along the Nile

2011-02-19T09:39:00.001-07:00

I'm playing catch up on blogging and working with an internet connection that comes from a fiber optic cable laid by the Romans in approximately 75 AD.

So, understandably, it's a bit slow.

I actually had to walk over to Hebrew University yesterday, as their internet connection was established in the Modern Era, to upload these pictures. What I didn't realize was this: Hebrew U is closed after 3 p.m. on Fridays. And Hebrew U closes in the same way that a prison "closes." There was no way to get on campus. We looked.

But on our way back, while my faithful companions stopped to photograph some almond blossoms, I whipped out my laptop, just to see if I could get a wifi connection. Success! But my little hotspot didn't stretch much further than a five-foot block of sidewalk. So we huddled together on the side of the road, holding our laptops, watching youtube videos and uploading pictures for about 20 minutes while I downloaded some rather necessary new music-- OneRepublic and the soundtrack from [500] Days of Summer were on sale on Amazon! I could not help myself. (And I'm glad I didn't.)

Moral of the story: music is not optional, technology is cool, and college students will do about anything to get their fix of ridiculous youtube videos. And, slowly but surely, I'm documenting bits and pieces of my adventures in Egypt.

The view from the top. Camels have REALLY long ways which they fold in bizarre ways.

While I work on this [endless] Palestinian history midterm, please allow me to share a few more snapshots and add some explanatory snippets.

While in Egypt, you really can't skip the traditional tourist camel ride. My guide, Mohammed, was about 11 years old and called me Shakira. This would be much more flattering if (1) we didn't hear this particular term of "endearment" ALL the time, and (2) I wasn't perfectly aware that I look nothing like Shakira. (But Sierra--you should go to Egypt.) And although I definitely felt like a tourist, it was pretty cool to ride a camel along the banks of the Nile.

In other news, I decided to face my stagefright and participate in our formal talent show here at the JC earlier this week.

I sang.

By myself.

On a really big stage in front of huge windows looking out over the city. It was my first solo performance in four years, and I. was. terrified.

But I my wonderful friend Lauren agreed to accompany me (and wouldn't let me back out) and the audience was full of the sweetest people who were so supportive.

I sang "Gravity," by Miss Sara Bareilles, which has been one of my favorites for a few years now. It really did feel good to be singing again, especiallysuch a gorgeous song with lyrics that have had quite a lot of meaning for me a time or two. Special thanks to my sous CHefs in Castille #302 who made me considering singing in public again. You guys are great. I owe you cookies.

This is the longest snippet ever. Shabbat Shalom!

Linguistic Love

2011-02-17T01:02:00.002-07:00

I love my Hebrew class here at the JC. We're starting with the basics, but instead of learning "A is for Apple," we're learning things like "Chet is for Chanukiah (the Chanukah menorah)," "Tet is for Tallit (the prayer shawl)," and "Gimmel is for Glida (ice cream)!" It's like being back in kindergarten, only with a lot more phlegm and a healthy does of Jewish Culture. It's pretty yofi (great)!

And look what I can do!

I can write my entire name in Hebrew script (in green crayon, of course).

I got a gold star.

snippets & snapshots: cloudy study day

2011-02-09T06:21:00.001-07:00

I found a study spot that looks out over the city, and today the sky is gorgeous. The sun has been playing hide & go seek with the world, and the clouds are drifting and gamboling across the sky in a way that is having an adverse effect on my studying.

Trying to prove that my study spot is awesome. But this doesn't really prove I was there...

Second attempt at catching the clouds & myself, since we are so very happy together. Fail. Just me & my Jerusajournal.

I think the clouds kind of look like Van Gogh might have painted them.

Would YOU be able to concentrate with a view like that?

This highly prolific blogging day brought to you by:
MIDTERMS
in cooperation with
PROCRASTINATION & BEWITCHING SKIES

I still can't believe that I live here.
But having the blogger log-in page in Hebrew is a nice reminder.

Out in the Desert They Wander

2011-02-09T02:48:00.002-07:00

I wrote this essay for my Old Testament class about a week ago and thought I'd share it with all you wonderful. I was to tell about my experience in the desert and how it affected my ideas about the stories of the Exodus.

Looking out across the Sahara Desert.

    Despite their fairly recent delivery from bondage in Egypt, in Numbers 14, we read of the Children of Israel murmuring against Moses and Aaron, saying, “Would God that we had died in the land of Egypt! or would God we had died in this wilderness!” (Num. 14: 2). I had always been baffled by the many instances of murmuring that we read of in the Bible and the Book of Mormon. It seems that as soon as a group of ancient travelers reach the wilderness, the murmuring begins. Of course, this is fairly understandable—after all, who would want to wander in the wilderness for forty years like Moses and the Israelites? The wilderness is not exactly the most inviting destination on earth. But these people saw miracles, plagues sent by God, and were lead not only by the prophet and priesthood leaders who had performed those incredible miracles, but also by a pillar of cloud by day and fire by night. I could never understand how the faith of these people could waver so quickly.
    But as we began our own trek through the desert wilderness that the Israelites traversed so many years ago, I began to gain a new appreciation for the suffering of the Israelites, the patience of God, and the importance of faith. We made our journey through the wilderness in the comfort of an air-conditioned bus with reclining seats, plenty of bottled water, our rolling suitcases neatly tucked away in the luggage compartment, and a detailed agenda telling us where we were going. I can only begin to imagine how the Israelites must have struggled through each day, dragging all of their earthly possessions through the sand, fighting against the unremitting winds, with only the faintest promise of a Promised Land that they had never seen before keeping them going. During our journey across the desert, I gained a new appreciation for the import of having a firm destination; just having an estimated time until the next “potty stop” was such a comfort; it is so much easier to cope with a long journey when you know where you are going and when you will get there. But the Israelites didn’t know either of those things. All they knew was that wandering through endless stretches of rock and sand was starting to make the brick pits of Egypt not seem like such a bad place.
    But sometimes the Lord lets us wander through our own lives. As we sat on the sand dunes near Kibbutz Ketturah, contemplating in the silence and the solitude, I though about my own wandering journey. I have never actually been lost in the wilderness, but I have moved through my life without direction. Often, I simply get frustrated and push ahead without waiting for the Lord to guide me, but that's just not how it works. The Lord lets us wander so that we can learn to depend on Him, like the children of Israel. Their endurance and faith was being tried, but despite the miracles they had witnessed, they were shaken by the perpetual sand and wind. Testimonies built on miracles require more miracles to stay strong.
    Often, like the ancient Israelites, I am not very good at listening; rather, I am good at multi-tasking and being busy. I fill my life with so much rush and bustle that I rarely set aside the time to ponder, pray, and truly listen for the Lord’s guidance. As I sat on that bleak dune, a passage found in D&C 101: 16 would not leave my mind, “Be still and know that I am God.” The Israelites were too caught up in their murmuring to “be still” and trust the Lord to guide them.
    There is a definite lack of stillness in my life. Even in my downtime, I am always listening to music, dancing, baking, chatting with friends, or playing some game. But as I sat in the stillness of the sand dunes, I felt closer to God than I had since my last temple visit. I may not murmur aloud like the children of Israel (although that may happen too…sometimes), but I am often guilty of questioning the direction I receive from the Lord or pushing ahead without His guidance. And for all of my determination to conquer the dunes, I simply wander on my own. As I listened to the rush of the wind on the sand, I made a promise to myself and the Lord that I would be still and wait for His direction, that I would listen for that still, small voice that often is drowned-out in the whirlwind of schedules, cell phones, gmail, facebook, and iPods. For the Lord is not in the wind, the fire, the earthquake, or the constant drone of worldly communication, but in the still small voice that whispers through the sand(1 Kngs. 19: 16).

(My ambition to upload a bunch of pictures is currently being thwarted by our small bandwidth here... so... someday, maybe. But hey, thanks for all of your comments of late! You people are wonderful & I can feel the love, even on the other side of the world.)

Pyramid Preview

2011-02-08T14:12:00.000-07:00

Midterms are upon us here at the JC, which means the sleep levels have decreased durastically & the Shekel Shack's revenues on sugar-based study aids have increased quite a bit. As I have my Old Testament midterm in 8 short hours, I don't really have time to write a real blog post.

So here's a little taste of what's to come--please note the towering edifices in the background. Yeah. Those are the great pyramids.

Addendums

2011-02-06T08:24:00.000-07:00

Attention facebook friends & all:

1- I'm not facebooking whilst in the Holy Land, but I'd love to have you email me. I'm pretty sure my email is listed on my facebook homepage. (If not, contact my mama & she can get it to you.) I can, however, see the comments you make on my notes--thanks for all the fun feedback!

Which brings me to addendum #2-- I would just like to thank everyone for your enthusiasm about the firework chocolate. The comment count on that single blog post has now surpassed all of my other Jerusalem posts--COMBINED. So, for the duration of my trip, I shall only write about candy & food. :)

3-- Someone please contact Lauren (as in Chris &) for me & tell her I need a picture of her baby belly. Please & thank you.

4-- The Elders Harris are HOME!!! Welcome back, my brothers! I love you both all the way around the world--I hope the letters I sent from here made it to you.

5-- To all of you that I was having poke wars with--you know who you are--I haven't lost. I'm just out of range, for the time being.

6-- Shwarma is delicious. THE END.

Belated

2011-02-05T23:41:00.000-07:00

One of my best friends had a birthday yesterday. She turned 21. This is kind of a big deal. If I were within a few hundred miles of her, I would have tackled her & then baked her a cake. Unfortunately, I am on the other side of the world, where I have a tendency to forget what the date is.

But.

HAPPY BIRTHDAY KRISTEN ELISE!

Aren't we so cute in August of 2007? Yeah, we go waaaay back.

Much love, Goober, even from the other side of the world.

Sparks Fly

2011-02-02T02:35:00.001-07:00

I know you all want to hear about Egypt & see pictures of the pyramids, but I'm rather busy working on an essay at the moment. So. Let me just tell you briefly about one of the new and exciting things in my life, which I affectionately refer to as Firework Chocolate.

I've tasted a lot of rather... unexpected things during the last month (!!!) in Jerusalem; a lot of the foods we eat here look familiar, but taste nothing like you'd expect. And then there are all the other foods that look completely unfamiliar and also taste completely unfamiliar. (We have normal foods like nutella, peanut butter, and bananas, too--don't worry.) Overall, it's been delicious. It's a good thing I packed my baggy jeans.

But this chocolate. It's a party. Really. The chocolate itself is creamy and sweet, but then--this is the exciting part--it has POP ROCKS in it. It is the strangest, most delightful juxtaposition of textures. It's also great for waking you up during late nights in the library or early morning Bible study after the Muslim Call to Prayer.

But be warned, these piquant pyrotechnics are sometimes so snappy that you may have to pull a gansteR face to keep the goodness in your mouth.

"Home" & Safe

2011-01-30T14:46:00.000-07:00

A big update on all of our Egypt adventures is coming soon, with some photographic evidence.

But I know that Cairo has been in the news rather a lot lately, so I wanted to write a quick note before I crash for the night (hiking to the top of Mt. Sinai to watch the sun rise can really wear you out). All of us BYU students are safely back at the Jerusalem Center, sick of buses, a bit sun kissed, exhausted, but so happy to be "home."

Truly, it was fascinating to be in Egypt while all of the recent events have been developing; it's given me such a deeper interest & understanding of these motivations behind the protests. We were blessed to be able to have an incredible trip, despite the unrest in downtown Cairo (which we avoided). We were even able to visit some pyramids that NO other BYU students have visited. All in all, it was a rather unforgetable trip. Thanks for your prayers & concern--it means so much to me to hear from you in the homeland.

[Skip] Like an Egyptian

2011-01-22T10:39:00.001-07:00

I'm not sure if the Ancient Egyptians skipped... but I really don't think I'll be able to help myself when I'm face to face with the sphinx. Those of you who know me well may be aware that when I am really excited and/or blissful, I tend to sort of... skip-gallop rather than walking like a normal adult person. I've done this basically since forever. And I don't plan on ever stopping, because it's really fun. Recently, I've been skipping quite a bit, not only because I've been wearing a lot of swishy skirts, but also because I'm leaving tomorrow (at 6:30 a.m.) for Egypt.

Yes, Egypt, as in where there are pyramids & mummies & such. We'll also be visiting the Luxor Temple, the Valley of the Kings, taking an over-night train (which I've always wanted to do), staying in a kibbutz, & hiking Mt. Sinai during our week-long adventure.

I'm having a bit of trouble wrapping my mind around all of the incredible experiences I'm having right now. At the moment, all I can really think about (besides worrying if I have enough clean t-shirts & pepto) is this lyric from one of my favorite songs that's been running through my head, "I've still got a mountain to climb on my own..."

Maybe Sinai will be my mountain.

Stay tuned--I'll be posting pictures in about a week!

Two Simple Observations

2011-01-20T12:27:00.000-07:00

1- Listening to The Postal Service on earbuds makes my brain feel bouncy.

2- Wearing long skirts greatly increases my inclination to walk swishily. Especially when the skirt is a new green silk patterned with cherry blossoms from a shop in the Old City of Jerusalem. Much happy swishing. & twirling.

Also, I will be unable to alter the playlist on this blog for the next 4 months. So... if you get sick of it (I don't even know what song is first...), let me know, & I'll just disable it. Deal?

Kels H (is)...

2011-01-19T08:24:00.000-07:00

living at the BYU Jerusalem Center & pondering the informative nature of status updates & photo journals... hmm...

loving that January = a sun-kissed face when in the Holy Land.

traveled the Road to Jericho & thought about the parable of the Good Samaritan from a different perspective. Perhaps the priest & the Levite weren't ignoring the dire condition of their fellow traveller; maybe they were just so dedicated to their duties elsewhere that they hardly noticed his plight. I think another moral we can learn from the Good Samaritan is that we shouldn't become so focused on our callings, duties, and work that we become incapable of recognizing the needs of those around us.

As you can see, this isn't a place you'd want to wander for long...

falling in love...with fresh, warm pita topped with sesame butter & cinnamon. Swoon. Worthy.

wishing "boker tov" to all my friends back in the US. (That's how you say "good morning" in Hebrew.)

thinks the Jerusalem Center was built of of stone, glass, air, wood, and light.

A typical view of the Old City from one of the many arched windows throughout the Center.

has never been to a place that felt like home so quickly.

had a major geek moment in the Church of the Holy Sepulchre a few days ago--but really, people, how can you not be astounded by the appearance of an Late Roman column, a Corinthian column, and a more Gothic style all in a row?

The Church of the Holy Sepulchre is a conglomerate of religions & architectural styles. It is built on the site most Christians believe to be the tomb of Jesus, & as most Christians revere this site as the most holy place in the world, most churches want to build there. So, over the years denomination upon denomination have built, quite literally, right on top of each other. I could spend days exploring all the niches, nooks, tiny chapels, & twisted staircases, each belonging to a different faith.

climbed to the top of the very tall Jerusalem YMCA tower; I don't think there's another YMCA in the world that's even close to as gorgeous as this building, which was dedicated in 1933.

And, of course, did the YMCA dance with her JC roommates upon reaching the top of the Jerusalem YMCA tower.

Kels, Michelle, Lindsey, & Synthia.

spent the afternoon studying Exodus & the history of Palestine on a rooftop in the Old City (perhaps more acurately... gazing out at the beautiful city around me whilst my books sat in my lap...)

We were next to an Armenian Orthodox church; apparently, it was Christmas Eve for this denomination, so we were able to get a glimpes of their Christmas Eve procession down the Via Dolorosa to the church.

has discovered a new love for playing with shadows...

Cory (on the right) & I have pretty sassy shadows. On the left side of the picture, you can see a round tower, which is the oldest man-made structure in the world. Archeologists date it to 8000 BC.

...and needs to work on forming intelligible letters.

We were going for "JC" for Jerusalem Center... this may take some practice.

has to get back to writing a paper about Islam now...

parting shot

Photo of the Day

2011-01-18T06:13:00.000-07:00

I took this shot of one of the many minarets here in Jerusalem from the back courtyard of the Church of the Holy Sepulchre, which is actually on top of part of the church. They build in layers here in the Holy Land.

The Augusta Victoria

2011-01-16T12:05:00.001-07:00

One of my favorite Sara Bareilles songs has a lyric about "see[ing] the doorways of a thousand churches." I'm beginning to think that by the end of these four months in the Holy Land, I'll break 1,000. No sweat.

Here are a couple of my favorite photos from one fot the first churches we visited. This is the Agusta Victoria, a beautiful Lutheran edifice built on top of the Mount of Olives to commemorate Jesus' ascension into heaven. It was built by the German Kaiser Wilhelm II & completed in 1910. It is truly a beautiful building and the acoustics in the chapel are truly awe-inspiring.

Random fact: the flights of stairs to the top of the bell tower are comprised of 222 steps. I counted.

The view from the top.

View of the top. The ceiling was a combination of mosaic & painting.

You can read more about the beautiful Augusta Victoria here, via Wiki.

I Found You

2011-01-12T02:57:00.002-07:00

Some of you may know that my most beloved Carrie VDAkinakanakanakankaannananana came here to the Jerusalem Center just one year ago. Since then, much has changed in her life--her name, her hair color, and, perhaps most significantly, her roommate situation. Last year, I was the one left in the US, pining for my partner in grammatical crime. But this year, I decided to make the trek to the other side of the world, helped greatly by her advice, wisdom, and well-loved guidebook. And despite being surrounded by incredible people & absolutely stunning scenery, I'm definitely missing my Curr'face.

We think we're really fun. & we like mustaches. But not on guys.

But today, something happened that brought my Carrie a bit closer to me. As we went for a tour underneath the Jerusalem Center, we came to a place where students from past semester had written their names on the walls. Hundreds upon hundreds of names were scrawled in chalk & sharpie, but I was still hoping my some miracle that I could find Carrie's name.

This is a place of miracles. I found her! The inscription now reads, "Kels Holloway <3s Carrie V."

Luff ju all the way around the world.

I also got to wear a green hardhat. It was pretty exciting.

Old City Tour

2011-01-11T11:03:00.003-07:00

Here in Jerusalem (I still really like saying that), we celebrate the Sabbath on Saturday. So this past Sunday, I went out to explore the Old City. We decided to go on the Ramparts Walk, which takes you along the tops of the walls of Jerusalem. Come along with me on this latest Journey, via photos.

These are my stalwart comrades, Cory & Spencer, posing dramatically on the top of the ancient wall.

For those of you who aren't fluent in Latin, translation: Holy Land.

Churches and Barbed Rather: Both rather common sights here.

Spencer's Ascension. They'll build a church here, too, in about 200 years.

First FALAFEL! I don't know how to say "delicious" in Hebrew yet, but when I do...

Toward the end of our day, we made it to the Davidson Archeological Park, which includes part of the Western Wall of Herod's Temple. Here you can see pieces of paper that people have written prayers on tucked into the cracks in the walls.

Carrying on my tradition of supporting the ancient ruins. This pose is now 17 years strong.

Shot of the Day:

White dove flying from the ancient southern arch of the temple.

Sweet New Digs

2011-01-07T09:07:00.002-07:00

uI now live here:

This, my friends, is what you call an upgrade. (I did not take this picture.)

This is the view from my balcony:

This is what you call incredible.

This is another shot of the Jerusalem Center from the road to the Old City:

This is what I now call home.

Dawn from 40,000 Feet

2011-01-07T08:38:00.000-07:00

There are few sights in this world that fill me with more joy than watching the sun rise while I'm on an airplane. Although I've seen the sunrise quite often, there's something different, ethereal, and entirely mesmerizing about watching from above the clouds. It truly is awe inspiring. And my now-traditional soundtrack only heightens that sense of awe at the splendor of creation. Someday, when you're on a red-eye flight, forfeit the sleep and wake up to watch the dawning of a new day. It's far more energizing than a few minutes of uncomfortable sleep. And when you do witness this dawn, you must listen to the 5th and then the final movements of Stravinsky's Firebird Suite for the full effect. The combination invigorates the soul.

About to touchdown at JFK.

I can't begin to describe the pure joy I felt when I had the chance to see a new day dawning from over 40,000 feet a few days ago while on a 10.5 hour flight from JFK in New York to Tel Aviv, Israel. And here I am! In the Holy Land!

Mm mmm, Good!

2010-12-24T15:28:00.001-07:00

This soup doesn't really have a story. It's just really, REALLY yummy--exactly what The Gooj and I were craving on a cold winter's night. Roasting the tomatoes before adding them to the soup brings out their rich tomatoey goodness in all its glory, and pureeing the soup in a blender (once you get it going, you'll really want to whip it up) gives it a lush, creamy texture that needs only 1/3 a cup of cream to take it to a celestial soup consistency. You can even make it without the fresh tomatoes--just use three cans of tomatoes instead of two.

There is a lovely picture to go with this, but with a dial-up internet connection... that's not happening. Someday, you shall see. Or make it yourself! It's pretty! And festive! Red soup with green basil just yells, "Merry Christmas!" or perhaps... "Eat me right now!" Both are happy holiday sentiments, don't you think?

Cream of Tomato Soup
Adapted from The New Best Recipe from America's Test Kitchen

4-6 small garden or roma tomatoes, sliced thick or halved 

(14.5-ounce) cans whole stewed tomatoes, drained, 2 cups juice reserved
1/2 tablespoons dark brown sugar
tablespoons butter
1/2 yellow onion, diced

1 green onion, diced

2 small cloves garlic, diced

1 1/2 tablespoons tomato paste
Pinch ground allspice (about 1/4 tsp)

1 1/2 tablespoons all-purpose flour
1 can chicken broth or stock

1/3 cup whipping cream

small pinch crushed red pepper flakes
Salt and pepper to taste

For Serving 

Fresh basil, chiffonaded

Grated cheese

1. Adjust oven rack to upper-middle position and heat oven to 450°F. Lined rimmed baking sheet with foil. With a strainer set in bowl, strain canned tomatoes, allowing juices to fall through strainer into bowl. Spread tomatoes in single layer on foil. Cut fresh tomatoes to be about an inch thick. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly; careful peel the skins off of fresh tomatoes (they should come off easily after roasting). Discard skins and transfer tomatoes to a small bowl and set aside. 

2. Heat butter over medium heat in large saucepan until foamy. Add onions, garlic, tomato paste and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until onions are softened, about 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 minute. Gradually add chicken broth, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover with a lid, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

3. Transfer half of the soup to blender and VERY CAREFULLY (it's rather hot soup. Hot soup + skin = ouchie burning.). Start blender very low slowly raise speed; puree until smooth. Place pureed mixture in a bowl and add the remaining soup to the blender. Again, carefully puree until smooth. Rinse saucepan and put both batches of puree back in pan.  Whisk in cream and warm over low heat until hot, about 3 minutes. Do NOT boil. Off heat, season with salt and cayenne. Serve immediately with fresh basil and a little sprinkling of cheese, if you so desire. 

Fat Jeremies

2010-11-26T14:57:00.003-07:00

I have this friend. His name is Jeremy. The list of adjectives one might use to describe him would likely NOT include "fat." In fact, Jeremy wagered that not even I, with my propensity for butter-saturated cooking, could fatten him up.

Wagers like this cannot be left unanswered. Recipes began bouncing around my mind, each more deliciously fattening than the last. After a few days of bouncing, three recipes had collided into an idea for a cookie with incredible powers of fattening and deliciousness, a sort unhealthy hybrid of homemade oreos, s'mores, and Reese's peanut butter cups.

And so, Fat Jeremies were born.

I double-dog dare you to ditch your diet and try one...or a half dozen.

For the cookie dough
(as adapted from Smitten Kitchen)

1 1/2 cups all-purpose flour
1/3 cup cocoa powder(plus 1 tablespoon if you want a bit more chocolate kick)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks)softened unsalted butter

1 teaspoon vanilla

1 tablespoon water
1 large egg

For cookie filling 

1 1/4 cups chunky peanut butter

1/3 cup butter, melted

1 1/2 cups powdered sugar

1/2 cup Reese's peanut butter baking chips

2 teaspoons vanilla

2 tablespoons brown sugar

mini marshmallows, frozen

For caramel topping (optional)

1 can sweetened condensed milk
See this recipe for The Creamiest Caramel--In a Can

In a large mixing bowl, combine all dry ingredients & mix thoroughly with a spatula. Add butter, eggs, vanilla, and water. With a hand (or stand, if you're fancy) mixer, beat in wet ingredients until dough forms. (You could mix the dough by hand, but you'll probably need a mixer for the filling.) Refrigerate dough for at least 1/2 hour. 

In a separate medium bowl, mix peanut butter, butter, vanilla, brown sugar, & peanut butter chips until well blended. Slowly stir in powdered sugar. With a hand mixer, blend until the consistency is even. The filling will still be chunky, since you've used chunky peanut butter & the peanut butter chips. Preheat oven to 350º F. 

To build your Fat Jeremies, scoop out about pingpong-ball-sized ball of dough. Flatten the dough between the palms of your hands until the dough is about 1/8 of an inch thick. Place a scoop of peanut butter filling (about the size of a quarter & 1/4 inch thick) in the center of your round of dough. Add three or four mini marshmallows (we used a whole marshmallow, cut in half) on top of the pb filling. Fold up the edges of the dough so that all the filling is covered. (Freezing the marshmallows prevents them from melting entirely & disappearing during baking, so keep those 'mallows cold. When you've built one batch of Fat Jeremies, be sure to put your marshmallows back in the freezer.)

Bake marshmallow side up on a well-greased baking sheet for 8 to 10 minutes. 

If you're going all out & adding the caramel, drizzle it on top of the cookies while they are still warm. These are fairly tender cookies, so let them cool for at least 8 minutes before removing from the baking sheet.

Fat Jeremies require a glass of milk. Enjoy!

Photo credit to Mr. Jeremy Penrod himself, for whom these cookies are named.

A Dose of Hope

2010-11-18T16:16:00.000-07:00

(with a short preface of grumbling)

This week has been at least 5 months long. And it's only Thursday. So much has been going on that I swear I must be nearing my 22nd birthday. I can feel the wrinkles coming. The fact that I have been eating at Taco Bell may not be helping this premature aging. But those dang crunchwraps are just so disgustingly delicious.

With multiple tests and assignments and design layouts to slog through, I was needing a bit of a boost. I found this inspirational gem from Dieter F. Uchtdorf on lds.org.

Hope is one leg of a three-legged stool, together with faith and charity. These three stabilize our lives regardless of the rough or uneven surfaces we might encounter at the time. . ..

Hope has the power to fill our lives with happiness. Its absence—when this desire of our heart is delayed—can make 'the heart sick' (Proverbs 13:12).

Hope is a gift of the Spirit. It is a hope that through the Atonement of Jesus Christ and the power of His Resurrection, we shall be raised unto life eternal and this because of our faith in the Savior. This kind of hope is both a principle of promise as well as a commandment, and, as with all commandments, we have the responsibility to make it an active part of our lives and overcome the temptation to lose hope. Hope in our Heavenly Father's merciful plan of happiness leads to peace, mercy, rejoicing, and gladness. The hope of salvation is like a protective helmet; it is the foundation of our faith and an anchor to our souls.

You can read his entire address HERE – airplanes included.

Each of us go through stormy times in our life. And they say "It never rains but it pours." They may be right. But what that knowledgeable conglomerate of "them" sometimes forgets to mention is this:

The clouds after the storm are lovely.

gameplan

2010-11-05T12:38:00.002-06:00

1 semester in Jerusalem- 15 credits
1 Humanities core class- 3 credits
3 Advanced English lit courses- 9 credits
2 GE courses (Bio 100 & some social science)- 6 credits
1 Humanities capstone class- 3 credits
1 Honors Thesis- up to 6 credits & a lot of blood, sweat, & tears

Jerusalem + 21 credits of class + thesis = honors graduation, April 2012

That's simultaneously exhilarating and terrifying.

On a Sunday...

2010-10-29T12:52:00.001-06:00

...we did a lot of cooking. The menu was yellow curry chicken with raita. We also had some delightfully tart lemon cookies.

I wore my favorite shoes & pretended to be Julia Child.

I had the most fantastic sous chefs, Craig & Devin.
Excuse me--Sous CHeffs.
Who can CHiffonade.

I also got some cousin lovin'. Apparently, love of polka dots & ridiculously excited faces run in the family.

Isn't it great to have paparazzi friends?
& Farberware knives?
& chiffonade skills?
& cousins?
& curry?
The answer is all of the above.
My belly & my heart were rather full of happiness.

Thanks to Jeremy & his lovely Canon camera for making me feel like a famous chef.

Oh, yes. There was also a fish. & Devin.

Alluring Tart Lemon Cookies

2010-10-24T20:05:00.000-06:00

I know that "autumn" & "lemon" don't always go hand in hand. But today, I wanted something full of zesty lemon flavor. A mere lemon cake was not enough. So lemon cookies. With lemon icing. Sometimes you just need something really fresh on a chilly fall day. These lemon cookies are super simple and very lemon zingy. The cookies are pretty good, but the icing makes them something semi-celestial. And alluring.

(We had a very hard time finding a fitting adjective for these cookies. We also considers subLEMONal, luxurious, and lusty. Beware.)

Cookies
1 lemon cake mix
1 stick (1/2 cup) butter, softened
1 egg
1/3 cup water
2 tsp fresh lemon zest

Combine all ingredients in a medium sized bowl. Shape cookies into small balls, about 1 inch in diameter (the cookies spread out & get very thin). Bake at 350ºF for about 9 minutes.

Icing
Note: This icing is more like a glaze. It should be thin. Don't worry. It will all work out in the end.

3 tblsp. cream cheese
3 tsp fresh lemon zest
2 cups powdered sugar
2 tblsp. milk
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice (a blend of ginger, cinnamon, allspice,
the juice of one fresh lemon

In a medium bowl, combine cream cheese, milk, and the lemon zest. Beat with a hand mixer on high until smooth. Add nutmeg & pumpkin pie spice. Stir in powdered sugar. Add lemon juice & blend until smooth.

Once the cookies have cooled (at least a little--I know you're impatient), drizzle the icing over the top. Enjoy!

newsflash

2010-10-17T22:06:00.003-06:00

Fact: Eating more than a dozen cookies in one day might make you easily excited by things that are shiny. Or wiggly. Or completely normal.

*twitch*

Brownies, anyone?

ba ding da ding ding ding

Under the Sea

2010-10-06T18:23:00.001-06:00

I now have photographic proof of my newly-found epic nature. Why do I feel the need to declare my own awesomeness? Well. I scuba dive. In Cozumel. That's why.

Big thanks to my daddy, who spent a lot of hours convincing me that my claustrophobic ankles would be totally fine & that I "wouldn't even notice" all the gear once I was below the surface. Turns out, he was right. Go figure.

PS- I had the soundtrack from The Little Mermaid stuck in my head on one of our dives. It was perfect.

Hello Universe

2010-09-20T22:26:00.001-06:00

So lately, I've been doing some pretty cool grown-up stuff, like getting a job as the editor for Insight, the magazine produced by BYU's honors department. It's been such a great opportunity to jump into the field that I've been working towards for the last 2 1/2 years & find out that I love it even more than I thought. (Feel free to remind me that I said this when I'm in the Mac lab at 2 a.m. designing feature spreads later this semester.) This college senior (round 1) thing has been outstanding as of yet, thanks to highly entertaining professors who keep 16.5 credits worth of classes bearable & roommates that I still adore, though we are now in our third year of roommatehood. I also just purchased a new Cuisinart hand mixer that makes me feel like a Real Baker--& guarantees a few new recipes coming soon.

I was even super adventurous & learned to scuba dive while in Cozumel, Mexico during the month of August. It was epic. I know that "epic" is sort of a trendy word right now, but this is a legit (ha) application. How else could you describe the experience of doing back flips 30 feet below the surface of the ocean while sea turtles, tropical fish, & a shark or two swim around you? Yeah, rly.

I'm also rediscovering my love for poetry--yet again. Here's a poem that isn't mine recited by someone who also isn't mine. Happy Monday!

Blueberry Scones with Lemon & Ginger

2010-07-30T12:20:00.000-06:00

I haven't posted anything for a while because I got distracted by other pursuits since I published that fabulous poll. The scones just barely beat out the pasta (which I made anyway), but I listen to my people. And I wanted to make these scones, really I did, but German Chocolate Cake demanded my attention for a week of tweaking and perfecting. Then it was The Salad. Oh, the salad. The salad with roasted sweet potatoes and cool cucumber mint yogurt dressing. I thought I had died and gone to summer salad heaven. But that deserves its own post.

So. The scones. These are not that fry bread that many in the Western US associate with the word "scone." These are more closely related to a biscuit, something you might see at an English tea. They are rugged and slightly sweet; hearty yet delicate--a glorious concoction that would seem perfectly at home at a bed & breakfast in the Scottish Countryside. Which, I suppose, is why the recipe I based these on (from A Homemade Life by Molly Wizenberg, pg. 174) is credited to the Scotts. So, without further ado, make these. And eat them warm. With a tall class of cool milk. But skip the extra butter on top--and I never thought I'd say that about anything.

Rustic Blueberry Scones with Lemon & Ginger
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 tblsp. cold butter, cuting into small cubes
3 tblsp. sugar, plus some for topping
2 tsp. fresh lemon zest
1 1/2 tsp. grated fresh ginger
1 1/2 cup fresh blueberries
1/2 cup half-and-half, plus more for glazing
1 large egg

Preheat your oven to 425º F.

In a large bowl, whisk together flour, baking powder, and salt. Using hands, rub the butter into the flour mixture. Squeeze & pinch until the flour will stick together slightly when pinched between two fingers & no large lumps of butter remain. Add sugar, lemon zest, ginger, & blueberries (rinsed & dried) & whisk everything together.

Measure 1/2 cup half-and-half into a large measuring cup. Crack egg into half-and-half and whisk together. (I would suggest making sure you have a clean surface to knead your dough on before adding the liquid--your hands will be pretty doughy). Add liquid to dry ingredients & stir with your hands, or a spatula. That might be better... When all the dry ingredients are just incorporated, turn the dough out onto a flat, dry surface. DO NOT OVERWORK THE DOUGH. (Or yourself. This is brunch, after all.)

Knead the dough no more than 12 times. I didn't count, but this is what the original recipe tells me, so I thought I'd pass on the wisdom. Flatten the dough into a large disk, about 1 inch thick. Transfer to large baking sheet coated in non-stick spray. Cut the disk into 8 wedges & separate them slightly, so all the edges can brown.

Glaze the tops of scones with about 2 tbsp. of half-and-half, then sprinkle with sugar. Bake for about 12 minutes, until the edges are golden brown.

YOU Choose

2010-07-06T12:21:00.001-06:00

I am opening a poll. (See, look. > It's over there. Go, fleet little voting fingers.) There are many reasons for this. They are mostly these:

1- I'm curious to see how many people actually read this blog, or even look at it. (AKA - Why did you all stop commenting?)

2- I am sometimes not so good at decision making. So you do it.

3- I'd like to see what type of food you people might be looking for.

4- I want to please my fans. & I just want fans. :) love me.

...that's pretty much it. So, vote. Exercise your democratic taste buds. So, tell me whatcha want, whatcha really really want.

thanks & stuff.

A Note of Explanation, An Intro, As It Were

2010-06-29T15:49:00.000-06:00

I love food. I love my family. I love my friends. I love fish. I love fresh fruit. I love Firebird Suite by Stravinsky. I love french bread. I love fruit bars. I love flying. I love firelight. I love films. I also love a lot of things that don't begin with the letter F, but once I got going... sometimes I like themes & lists.

But the point is really in those first loves--I love food, family, & friends. Mostly, I like food because it usually carries stories. Some meals are forever connected to certain memories. Some recipes come with the tale of how they have evolved because of circumstances. Some foods always take you back to a specific place & time. The kitchen is definitely the heart of my house; all of my friends have learned that if they come to my house hungry, they probably won't leave that way. My mama, aka the Gooj, is a whiz in the kitchen. She even makes turkey sandwiches better than anyone else. A good meal can make dinner with your best friends that much better or carry you through an extremely awkward first date. Cooking with someone can teach you a lot about how they think, how they work, how they play.

I've just started reading A Homemade Life by Molly Wizenberg, the creator of Orangette, a blog about recipes & the stories that go with them. I really think she & I should be friends; we both love food, we both don't remember ever really learning to cook--it just happened, we both lack the ability to follow a recipe precisely, & we both have a tendency to talk too much & start rambling after a while...oh. Yeah. Like that.

If you're a follower of this lovely little blog o' mine, you may have noticed that recently there have been a lot fewer random ramblings & a lot more recipes. This has been both intentional & a natural evolution. This switch from musings to measurements might seem a bit... well... boring. But food is a part of life, like it or not. You can scarf down a sandwich begrudgingly, or you can celebrate the variety of flavors that fill the earth. I've definitely done both. I like taking the time to savor a meal much better.

So, if you've been wondering why I've sounded more like Julia Child lately, it's because I'm trying to tell my stories in a slightly different way--via recipe.

Bon Appétit!

Yellow Curry with Sweet Potatoes & Chicken

2010-06-26T11:57:00.000-06:00

Sorry, not the most creative title. I will gladly take suggestions on improvements. But, it's been a long day, please forgive.

So, two days ago, I made these fabulous coconut cookies. This meant that I had an almost-full can of coconut milk--and you can't just throw coconut milk away! I looked through a few recipe books and decided that an authentic Thai-style yellow curry was my best bet. But I didn't have all the necessary ingredients, and I've never been to Thailand. But I have been to India. So as usual, I just sort of looked at a few different recipes, picked my favorite things from each, and made it all up as I went. My curry was very loosely based on this recipe from Taste of Thai. And the result was a rather tasty, warm curry that made me feel like I should have been eating on a banana leaf. And again, as usual, these quantities are... approximate. I don't really measure, I just...cook. But the great thing about curry is that you can change it up to fit your taste--if you want more kick, add more black pepper. If you want more of that slow burn, kick up the cumin, cloves, and paprika.

~~Thai~~ Indian Yellow Curry w/ Chicken & Potatoes
1 not-quite-full can of coconut milk
1 1/2 cups chicken broth
4 green onions, diced
2 cloves of garlic, finely chopped
1 tblsp. sesame oil
1 large sweet potato, pealed & diced
4 small red potatoes, diced
1 tblsp. yellow curry powder
1 tsp. paprika
1/2 tsp. red pepper flakes
2 tsp. soy sauce
1 tblsp. brown sugar
dash of cumin
dash of ginger
dash of ground cloves
dash of lime juice
1 tblsp. cornstarch

In a large sauce pan (I don't have a wok), heat sesame oil until it starts to smell a little nutty. Add garlic & the white parts of the diced green onion. Add curry powder & saute until the garlic starts to brown & the curry smells like amazing (strong).
When the onions become slightly translucent, add half of the coconut milk and most of the chicken broth (save a few tblsps of broth to make a slurry with the cornstarch), & bring to a boil. Add soy sauce, lime juice, ginger, cloves, red pepper, cumin, paprika, salt, & pepper. When the liquid boils, add the potatoes. Add the remaining coconut milk.

Simmer uncovered for about 5 minutes, then add the diced chicken. Cover and simmer for about 15 more minutes, until the chicken is thoroughly cooked & the potatoes are tender. If you prefer a thicker sauce, add cornstarch mixed with chicken broth about 3 minutes before removing the curry from the heat.

Serve with rice & top with remaining diced green onions.

I'd post a picture, but I'm on a dial-up connection here. So. That's not happening. But use your imagination--it's a very yellow concoction.

A Lovely Bunch of Coconut Cookies

2010-06-25T00:38:00.000-06:00

A new and exciting trend is taking my little Idaho hometown by storm-- Bountiful Baskets. It's a fantastic idea, really; each week, you order a basket filled with an assortment of fresh fruits and vegetables, and when Saturday rolls around, you go pick your basket at the nearest Bountiful Drop Off location. But here's the catch-- you never know exactly what you're going to get. It's like Christmas morning, only with produce. I'm a big fan. (My birthday is in August. Please feel free to give me obscure fruits and veggies.)

And it was through these lovely baskets that we came to be the proud owners of three fresh coconuts. Three.

Um. Now what? And have you seen a fresh coconut lately? It's protected by nature's version of armor plating. And once you do get that brown husk cracked open (I had to use a really big hammer and a lot of moxey), getting all the good stuff out isn't easy. But I was motivated by a tasty looking recipe for coconut shortbread from one of my favorite cooking blogs, Smitten Kitchen (lovely pictures). So. Armed with a butter knife and a melon baller, I attacked. About an hour and a half later, I had the lovely white flesh from one half of my coconut, some slightly roughed-up hands, coconut oil all over said hands as well as my arms, and some flecks of coconut in my hair. It was a battle. I consider myself victorious.

Anywho, long story somewhat short, I grated my spoils, toasted (at 325 °F) them until they were lovely golden brown, and adapted the following recipe from SK. I wanted a bit more coconut flavor, and a slightly softer, chewier cookie, so I added brown sugar and a bit of coconut milk. This didn't work in the soft/chewy department, but I would like to think that it did add a bit of depth in the tasty department. I also decided to top the cookies with some lovely sugar crystals, which required a light egg wash to stick. And now, without further ado:

Coconut Shortbread Cookies
1 1/2 sticks salted sweet cream butter, softened (it's worth investing in the good stuff)
3/4 cups flaked coconut (I used a blend of fresh & the sweetened stuff from a package)
1/2 cup sugar, minus about 1 tblsp.
2 tblspoons brown sugar
1 tsp vanilla
2 tblspoons coconut milk
1 1/3 cups flour
pinch of salt
sugar crystals, as a garnish

Preheat oven to 325°F. Spread coconut flakes on a baking sheet & bake until coconut is light golden, stirring about every 4 minutes. It will brown rather quickly, so keep an eye on it. Cool completely, then grind in a food processor or blender until coarsely ground. (Really- let it cool first. I didn't & it was kinda hard to get out of the blender.)

With an electric mixer, cream butter and sugars. Add vanilla, coconut milk, & a pinch of salt. Blend thoroughly, then add the flour in two separate additions--this just helps it all combine a bit more smoothly. Scrap down the sides of the bowl & stir in ground coconut. Scoop out your dough (it will be a bit soft) onto a large sheet of plastic wrap, wrap it up, & let it chill out in the fridge for about an hour.

Preheat oven to 325°F. Line a baking sheet with parchment paper. Coat your counter with flour & roll out a portion of the dough to a very thin 1/4 inch. Using whatever smallish cookie cutters you like (I used various circles & hearts) & place the shapes on baking sheet. Bake for about 13 minutes, until golden brown, & let cool on pan before transferring to a wire rack to cool completely.

Voila. You now know how to tackle a coconut, wrest it's gloriously rich white goodness from the shell (the melon baller was the best option), & make said goodness into even better cookies. Victory.

Remember When...

2010-06-15T18:52:00.002-06:00

I used to write a new blog post, like, every three days? It makes me wonder how I had so much time/stuff to say.

huh.

A Few Reasons Why I Went to India

2010-06-01T16:14:00.000-06:00

Summer Sunrise

2010-05-21T12:49:00.002-06:00

I have had a fantastic morning. You know those mornings where things just keep getting better & you're listening to all of your favorite songs & it's just...so good you're about to burst?

I love those.

THEN, I made the following recipe for breakfast & my day almost exploded with amazingness.

By small & simple breakfasts doth great mornings come to pass.

Summer Fruit Salad & Yogurt

serves at least 3, probably 4 

8-10 ripe strawberries

1 ripe mango (or mahngoe, if you prefer)

2 ripe bananas

1 large navel orange

1/4 cup sweetened condensed milk

plain yogurt

Peel mango, orange, & banana. Dice all fruit into a large bowl. Add sweetened condensed heavenly goodness milk & mix it up. Let the fruit mixture sit for a few minutes & get all juicy & fantastic.

Divide yogurt into bowls & top with fruit salad. Yes, it really is that easy.

NOTE: This summery fruit blend is also a great topping for yellow cake.

Serving Suggestion: Eat while listening/dancing around the kitchen to Van Morrison & David Gray.

Okay, so you can't really see it, because of the
way my bowl is glowing in such a heavenly way but

it's also a really pretty salad.

Oh Bother

2010-05-17T16:30:00.003-06:00

I have to cook dinner for 30 hungry Spanish-speaking people on Wednesday.

That's a lot of people.

I am, as always, "cooking on the fly." This does not mean I will be cooking insects. It means I don't have any sort of actual recipe, but rather a vague concept of what I'd like to cook & how I hope it will turn out.

Current Game Plan: Chicken Pasta Primavera with Browned Butter & Garlic Sauce
(translation: I pan fry chicken. I cook butter until it browns, add fresh garlic & a lot of spices, & pour it over cooked noodles, red pepper, cucumbers, spinach, onions...& possibly broccoli. Yay/nay on the broccoli?! Mix it all up. Voila.)

I am armed with 5, yes, 5 "family sized" packages of rotini.

I will be cooking on a Barbie-sized stove.

Think happy kitchen thoughts for me?

Oh, & desert is vanilla ice cream with coconut caramel sauce. New twist on an old favorite. This is my fridge, already awaiting its debut. whew.

Orange-glazed Pork Chops

2010-05-11T15:47:00.003-06:00

In a burst of culinary creativity (and with the help of my Gooj), I've invented about five new recipes in the last couple weeks. It's been delicious. I hadn't realized how much I had missed spending time in the kitchen! I'll be posting more in the coming weeks, now that my crazy semester is over. whew.

I'm still in Provo, spending Spring Term living in La Casa Española in the FLSR (Foreign Language Student Housing). Living here is a bit like Harry Potter, only with languages instead of magic. And I'm loving being roomies with my Carrieface again.

Each night, our house gets together for dinner. We take turns cooking and helping each other out, and last Wednesday, I was playing assistant chef to my amigo, Casey. He had a recipe for a citrus and pork chop casserole sort of thing...? But we weren't exactly sure how it was all supposed to come together, whether the rice should be cooked, how everything should be layered, etc. All we really knew was that orange juice, shallots, pork chops, chicken broth, and rice were supposed to somehow come together to make dinner. As that seemed rather mysterious, I suggested to Casey that we cook the rice on its own--even rice deserves a bit of independence--and make sauce to pour over the pork chops before baking them. I was completely winging this and cooking for 30, so these measurements are... approximate. And it was my first time ever cooking or even eating pork chops! But it was yummy!

Bon appétit and buena suerte! And, of course, I added a bit of extra spice. And some butter. mmhmm...

Saucy Oranged Pork Chops (For 6)
That ^ was a typo, but I like it.
6 pork chops (redundant much...?)
3 or 4 shallots, minced
2 tbsp butter (maybe a bit more...)
3 cups of orange juice
1/2 cup brown sugar
3/4 of a can of chicken broth
1 1/2 tbsp corn starch
1 tsp kosher salt
1/2 tsp paprika
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg
dash of cayenne pepper
salt & pepper to taste

In a large (and deep) skillet, melt butter and saute shallots on medium-high heat, stirring regularly to prevent shallots from sticking and burning. When shallots start to soften, add paprika, red pepper, nutmeg, cayenne, and salt and pepper, to taste. Once the shallots have browned, leave the pan on the heat, take a step back from the stove, and add orange juice. The step back is necessary because this should ideally cause a mighty spicy citrus steam-cloud.

Stir in brown sugar and let the sauce reduce for about 10 minutes. Meanwhile, rinse and dry pork chops and place them in a greased baking dish. Season chops with salt and pepper. (Depending on the size of your pork chops, you may have to use a 9x13 and an 8x8. Do not use a cookie sheet, as it won't be deep enough.)Mix cornstarch with chicken broth and add to sauce mixture. Let cook for about ten more minutes. Gently pour sauce over chops--be sure each one gets some shallots on top. Bake at 370 F for about 45 minutes. Disfruta!

Unfortunately, these chops were a big hit and everyone was really hungry, so I didn't get any photo evidence of their goodness. This will have to do.

Happiness.

& Pasta with fresh tomatoes & basil &

spicy browned butter & garlic sauce. mmhmm.

Rock On

2010-04-11T15:55:00.001-06:00

Once upon a time, there was this band called Muse. Behold/listen: they rock.

Once upon a much earlier time, there was my daddy. He's kind of an old fart. He's a slightly stubborn fighter who doesn't give up. Ever. Never start a water fight with this man. You will lose. After battling cancer for almost twenty years, he's pretty skinny. He happens to be a huge Muse fan.

And let me tell you, that old dude can really rock.

This last week, Daddy finally cashed in on his biggest Christmas present from me, and we went to the Muse concert in SLC. It was, in a word, epic.

We rocked.

We rolled.

We endured a random Utah blizzard.

We maybe might have almost blown the Bose speakers in the car on our way back to Provo.

We stopped at In-N-Out at midnight.

Yes, it is the week before finals. Yes, I have four major projects still to do. Yes, I had class the next day. Yes, I lost my voice for a day from screaming and singing so loudly. Yes, this did not help my sleep deprived state.

No, do not have any regrets.

Love you, Daddy. Keep rockin', dude.

This song goes out to you.

[drifting]

2010-03-25T13:36:00.001-06:00

The list of things I should be doing
is long enough to wrap around me.
Three times around me.
But the play of the clouds
won't let me focus
on all those waiting things,
waiting for that check mark that means
freedom is one scribble closer.

But they can wait.
They won't change.
But this hazy blanket of grey
is never the same.
I watch it crawl across the sky,
slowly overtaking the brilliant white cumulus
that floats high, shining in the pale blue.
Spring defying the winter gloom.

Beyond the grey,
the clouds look warm and soft,
gentle under the sun,
mimicking the way I feel.
And as the snow starts to drift past my window
while the sun still shines through,
I think of how nice it would be
to watch this struggle across the blue
from the warmth of your arms,
to feel the sun on my face
and listen
as you tell me
precisely why the clouds form the way they do.

And then I'd tell you the truth of why
they curl up on the edges that way.
See that swirl, there?
That's a smirk.
They would look down and see us here,
a mix of white and brown,
blue and grey.
And they'd be jealous.
Because not even drifting
across that hopeful blue sky
could feel this perfect.

Just for Funny Sharing Time with You Things

2010-03-17T19:07:00.024-06:00

I have found a new procrastination tool - yay! Engrish.com is a dangerously hilarious spot for a future editor. Enroy!

I love we toast.

No you be mean travelers.

Thank you, India, for confirming my gender for me. Now I know why they were always so...thorough when I went through security.
Because everyone knows that the only way to ride a motorcycle is by moonlight.

Oh, India, how I miss thee...
Sweet sleepy dreaming are the flowers also.

Whoa-oa-oa, Kelsey...

Sweet Comfort in a Bowl - Rice Pudding

2010-02-28T19:25:00.001-07:00

Last night, I was treated to a lovely dinner at Spark, a classy club-like establishment in downtown Provo. I ordered butternut squash ravioli in a leek cream sauce. It was warm & filling, with many complex, yet subtle, flavors. It was delicious & lead to an epiphany: I don't do subtle. I like it, but I'm not good at it. The dishes I cook are full of bold, fresh, outspoken flavors (I feel like I just described myself more than my cooking). So, in an attempt to broaden my culinary range (& myself), today I opted for a classic simple comfort food--rice pudding.

There's something really cozy--and subtle--about rice pudding. There are a lot of reasons for that; the warm creaminess, the vanilla, the cinnamon. But I think mostly it's because of Costco and the giant tubs of Kozy Shack rice pudding that they sell. Back when Gooj & I made frequent pilgrimages to that Mecca of bulk foodstuffs, we would often buy one of those giant tubs of goodness, steal a couple spoons from the Costco eatery, and eat half of the pudding before we even got home. This was occasionally messy, but always delicious.

So today, in homage to my Gooj (& because it sounds yummy and goes with the whole subtle thing), I thought I'd try making my own cozy rice pudding. This is based on a recipe from Smitten Kitchen, a recipe blog that full of wit, great recipes, and pictures that make me ashamed of my sad attempts at kitchen photography.

Rice Pudding
1 cup basmati rice
4 cups water
2 slices orange zest
1/4 tsp. nutmeg
dash of allspice
1 small piece fresh ginger (about a 1/8 inch slice)

1 egg
3 cups milk
2 tblsp. brown sugar
1 tsp. Mexican vanilla
1 12 oz. can sweetened condensed milk - less about 1 1/2 tblsp
cinnamon - to taste

In a large saucepan, combine rice, water, orange peel, nutmeg, allspice, and fresh ginger. I also added a pinch of salt. Let this mixture soak for 1 hour. After one hour of soaking--this is like a day at the spa for rice-- bring to a high boil. Reduce heat until rice is at a steady simmer. Cook for 12–15 minutes, stirring occasionally, until the almost all of the water has evaporated. Remove ginger.

While rice cooks, beat egg in a medium bowl. Add milk, brown sugar, vanilla, and almost the entire can of sweetened condensed milk to the egg--I held some back because I didn't want it to be too sweet, but if you want something a bit more toothsome, you can add the entire can. Add milk mixture to rice and simmer gently. Cook for another 20–30 minutes, stirring every 5 minutes or so. Keep an eye on the heat; if your flame is too high, the rice will stick and scorch on the bottom (these stuck spots became my "testers").

When the pudding reaches the consistency that looks most yummy to you, turn off the heat & allow it to cool for a few minutes (or until completely cool, if you prefer). Pudding will thicken as it cools.

Top with cinnamon and serve. mmhmm.

*photos to come*

Something I Didn't Write

2010-02-26T11:25:00.001-07:00

...but how I wish I had. I found this on a blog that also isn't mine. I believe it was taken from First Poems by Rainer Maria Rilke.

And it's lovely.

Understand, I'll slip away quietly
Away from the noisy crowd.
When I see the pale
Stars rising, blooming over the oaks,
I'll pursue solitary pathways
Through the pale twilit meadows,
With only this one dream:
You come too.

A Random Amalgam

2010-02-24T17:50:00.000-07:00

Some random thoughts for the day:

Number of things I have eaten today: 3
Number of things I have eaten today that contained spinach: 3 (yup, even breakfast)
Are my eyes bright green YET?

Today I learned that the fur on the hood of my coat has a purpose. I learned this because I took the fur off. Bad move. Its purpose is to catch all the snowflakes that usually get in your eyes and hold them captive in all of its furry fury. I had very wet eyelashes when I got to class this morning.

I think I have Multiple Fashion Personality Disorder. Yesterday, I wore skinny jeans, tweed ballet flats, and a tailored white blouse from BR. It required almost no matching skills from me and felt very '50s/Audrey cute/springtimey. This might also be called "Kels' Ideal Outfit." Today I'm scuffing around in my blue chucks with plain jeans and a blue long-sleeved thermal top. Monochrom/pajamas. It's cold? For the sake of I just want to, this is yesterday's ensemble. I now feel like one of those fashionista bloggers & their selftimers. gah. It's really a shame you can't see how perfect this shirt is - it has tan buttons and sleeves that poof, just so.

this is me, being narcissistic. & cheeky.

And then there's this: I call it "Juxtaposition."

thanks, facebook

Happy Wednesday. Thanks for wandering through my random thoughts with me.

Lemon Butter & Green Veggie Pasta

2010-02-21T17:10:00.001-07:00

I've been on a veggie kick of late (it's crazy how eating green things can make you feel so much better--green gummy bears are included in my category of life-improving green things). Last night, I was craving some simple noodles with some fresh green goodness. I threw together this super simple pasta dish in about 15 minutes.

Lemon & Garlic Butter Pasta with Broccoli & Spinach
1 box rotini noodles
1 head of fresh broccoli
1 1/2 cups fresh spinach leaves
1 clove fresh garlic
2 tblsp. fresh lemon juice (I used that fake lemon from a bottle and it was still good)
4 tblsp. butter
1/4 tsp. red pepper flakes
parmesan cheese
salt & pepper to taste

In a large pot, bring about 1 1/2 quarts of water to a bowl. Salt water and add noodles. As the noodles cook, prep broccoli and spinach. Rinse broccoli and cut into small florets a.k.a. bite-size bits. Chiffonade spinach leaves. (Chiffonade is a fancy French word that means "to shred or cut finely." Here's how it's done: First, take a handful of your spinach and stack the leaves so the lie fairly flat; this doesn't have to be perfect, just a bit organized. Second, roll the stack of leaves into a bundle, kind of like you would roll up a newspaper. Third, place the bundly on a cutting board--keep holding on to it, or it will come unrolled--and slice through the bundle of leaves with a sharp knife, just like you would to cut a cucumber into rounds. I made my slices about 1/4 inch thick. This technique can also be used to chop fresh basil, mint, sage, and even cilantro and parsely.) Set veggies aside - they don't join the party until later.

As the pasta continues to boil, melt 2 tblsp. of butter in a small saute pan. Dice garlic and add to sizzling butter. Combine red pepper and a bit of cracked black pepper. Saute until garlic turns slightly golden brown. (And fills your entire apartment with its aroma, as my roommates could testify.) Add remaining 2 tblsp. of butter and remove from heat.

Test pasta. As so as it is almost done as you like it, add the broccoli. The broccoli only needs to cook with the pasta for about 1 minute. Drain pasta and broccoli and add back to the pan. While the pasta is still hot, stir in the spinach. The left-over heat will cook the spinach just enough, leaving it a lovely green color. Just before serving, add lemon juice to melted butter. Stir thouroughly and pour over pasta and veggies.

Server topped with plenty of parmesan cheese and freshly cracked black pepper.

*Unfortunately, there are no pictures of this dish, as I gobbled it up too quickly. So, instead, since I'm craving summertime even more than green veggies, there's this. Cause nothing says summer like rainbow sandals, beat-up concrete, bare legs, and bright blue toenails.*

Ginger Glazed Sweet Potatoes & Spinach Smoothies

2010-02-18T23:49:00.002-07:00

a.k.a - The College Girl's Anti-Scurvy Dinner.

Lately, my diet has been very well rounded. And by "well rounded" I mean bagel, tortilla, and cheerio shaped. Being a TA and tackling the last of my classes for my minor in editing has kept me so busy the the whole concept of sitting down to eat a meal has been a bit neglected. Bananas and Honey Nut Cheerios are breakfast, an asiago bagel is lunch, and by the time I get home each night, a quesadilla is about all I can manage.

But this is NOT HEALTHY. So. After a very productive (and very needed--my milk definitely tasted a bit "special" on Tuesday morning) trip to the market last night, I'm treating myself to a host of veggie splendor.

I have a major thing for sweet potatoes and, of late, a major thing for ginger (see last three recipes), so I thought I would bring the two together in hopes of splendid results. Voila! This sweet potato recipe is very loosely based on a recipe I found HERE at Food Network--thanks, friends. Also, sweet potatoes are full of vitamins, protein, fiber, and antioxidants. One sweet spud will give you over 700% of your daily need of vitamin A. And ginger has been shown to promote good digestive health.

Brown Sugar & Ginger Glazed Sweet Potatoes
4 tblsp. extra virgin olive oil
3 tblsp. brown sugar
1 1/2 tsp. grated fresh ginger
1/2 to 1 tsp. diced fresh ginger
1/4 tsp. cayenne peper
salt & freshly cracked black pepper, to taste
2 sweet potatoes, diced

Heat oven to 425* F. Wash and peel sweet potatoes, then slice into slightly-bigger-than-bite-size chucks. In a large bowl, combine olive oil, brown sugar, cayenne, and ginger. And sweet potatoes and toss until the potatoes are well coated in the glaze. Bake at 425 for about 30 minutes, or until the potatoes are tender.

Spinach & Pineapple Smoothie a.k.a Goojah's Green Goodness
Credit for this recipe goes to my mother (fondly called Goojah), who became enlightened about the goodness of spinach smoothies thanks to the wisdom of a friendly Costco taster/demo lady. This recipe makes about two smoothies.

2 cups fresh spinach, packed
1/2 can of crushed pineapple or about a cup of fresh pineapple
1/2 cup white grape juice concentrate
2 tblsp. limeaid concentrate
1 1/2 cups ice
(opt) 1 ripe banana

Add it all to your blender and blend on high (you might need to add a bit of water). If you don't want to stain your kitchen green, be sure the lid is on tight. Blend and pulse until smooth, about 1 minute. Enjoy - just try not to think about how what you're drinking looks a bit like pond scum. :)

cheers !

Just Listen

2010-02-18T20:02:00.003-07:00

*stay tuned for two new [super veggie] recipes*

IN OTHER NEWS:
You should probably listen to/watch these things. Your soul will thank you.

Vitamin String Quartet is my latest music obsession; they cover popular rock songs via, well, strings--cello, violin, and viola. Many thanks to the Crandalls for introducing me to this incredible new source of music. Their awesomeness is worthy of a bulleted list of hyperlinkage--and these are just my "must listens."

Tribute to Snow Patrol's (insert swoon) "Chasing Cars"
And "Run" by Snow Patrol - another song that will forever be in my top 10
"The Scientist" by Coldplay (listen to the original, too, it's currently on my top 5)
"Fix You" by Coldplay - I can't listen to this song with out aching a little.
"Iris" by The Goo Goo Dolls - This song was on my radio alarm this morning.
"My Immortal" by Evanescence - One of my favorite melancholy bands, back before they went super hardcore. This rendition is heart wrenching.
"From Yesterday" by 30 Seconds to Mars
"Here Without You" by 3 Doors Down - Oh, the high school memories.
Another old favorite, "Hey There, Delilah" by Plain White T's - This is still the most played song in my iTunes library.
"Welcome to the Black Parade" by My Chemical Romance - Epic angst gets classy.
"Somewhere I Belong" by Linkin Park - who new hardcore white-boy rap could be so sophisticated?
Another Linkin Park favorite "Pushing Me Away"
Muse's "Time is Running Out"
"I Don't Wanna Miss a Thing" by Aerosmith - This one is much better if you *don't* look at Steven Tyler.
For you Owl City fans, here's a great cut of "Fireflies"
AND last but definitely not least, a tribute to "Hands Down" by Dashboard Confessional - This was the first song I heard, and it still may be my favorite.

Oh, and while you're at it, watch this version of "21 Guns" by Green Day--apparently they're making a musical? Who knew. Anywho, it's fantastic.

That should keep you entertained for a few hours. Enjoy!

Ties of Love - 6 Months Later

2010-02-02T08:22:00.007-07:00

6 months ago today, I was getting on an airplane and beginning the biggest journey of my life. The sun was just coming up as I departed Salt Lake City. 34 hours later, after touching down in Hong Kong, I would finally see the sun set. (Snow Patrol was my flying music of choice, hence the new additions to the playlist.)

24 days, 8 flights, 1,783 pictures, and 37 friendship bracelets later, I was back in the US. My three weeks in India with Rising Star Outreach were some of the best weeks of my life. Every day held new experiences, new opportunities to serve, new opportunities to love. Six months later, I still think about the strength of the incredible people I met in the leprosy colonies every day. I still miss the little ones who taught me so much about unconditional love. Here are few of my favorite photos from those three weeks.

This "bracelet" was a gift from my buddy Aravind. The children loved giving the volunteers gifts; we were constantly finding stickers, candy wrappers, leaves, pictures, and strings accompanied by little love notes. These little strings are faded and worn, now, and soon I'll finally take them off and tuck them away in my journal. But for now they remind me that sometimes the greatest love is shown in the smallest ways.

At Rising Star, birthdays are a big deal. On Rosemary's fifth birthday, she got to wear a beautiful fancy dress and share a huge cake with all of the other students.

Mariadas and co excitedly awaiting their slice of cake.

Playing with my little Ajay on my last day at Rising Star.

Though I made many friendship bracelets while at the school, these two were very special. When I first arrived at Rising Star, Ajay was a very quiet little fellow who didn't spend much time with the volunteers. But a few days later, he and I were having thumb wars and reading some stories before bedtime. The days are long at RSO, and a very tired Ajay fell asleep in my arms. That subtle display of love and trust opened my heart. Ajay and I became very close during my time at RSO, and he blossomed with a bit of special attention and love. I made these identical bracelets a few days before I returned to the US, and mine hasn't left my wrist since.

Playtime with my favorite little climbers, Ajay, Mariadas, Jarnarthanan, and Sebastin.

My first glimpse of the Taj Mahal, where I watched the sun rise on my twentieth birthday.

Taking care of a very ill Kristaraj on Independence Day in India.

My dear friend Ravi Chandran. Never have a known a kinder man with a brighter or more loving spirit. Though he has been affected by leprosy for most of his life, he spends most of his time taking care of the other patients of the small leprosy hospital he calls home. Singing and laughing with Ravi was a highlight of my time in India.

With fellow volunteers Jared, Sami, Kristin, and Jenny in the home of one of the leprosy patients.

Can't you see the mischief in Satia's eyes? She's full of it.

Carly, Karly, and me in our India best with Joyce and Ron Hanson.

Lunch - mmm, Limca... how I miss thee.

Though the colors have faded (along with my summer tan), the memories of the people I came to love have not. I am so grateful that I was blessed with such an incredible opportunity. I went to India thinking I would be teaching English, but I learned so much more than I ever taught.
Naan unae khadlikkiren.
(I love you)

Fiery Citrus Chicken Fajitas

2010-01-29T11:17:00.009-07:00

Being a slightly food-obsessed college student, I think that my counter-top grill (aka The George) is one of the greatest inventions to every grace my kitchen with its presence. In a fit of culinary productivity last weekend, I decided that it was high time to bust out The George and make one of my favorite creations, citrus marinated chicken fajitas. Easy to make, fresh, healthy, and awesomely delicious. This time I decided to kick up the spice a bit with rather pleasing results. So, here's the new and improved recipe. ¡Qué sabroso!

Note - As always, measurements are more like guidelines than actually rules, here. I add a dash of this and a splash of that until it tastes good, then try to figure out the measurements.

The Goods:
4 boneless skinless chicken breasts, cut in strips
1 small green pepper
1 small red pepper
1 small white onion
2 tsp.s chipotle paste
6-8 flour tortillas
green cabbage

The Marinade:
2 oranges
3 limes
2 tblsp. white vinegar
2 tblsp. extra virgin olive oil
1 heaping tsp. salt
4-6 cloves of garlic, finely diced
1/4 tsp. cracked black pepper
1/2 tsp. crushed red pepper
1/4 tsp. garlic pepper
1/4 tsp. paprika
dash of cayenne pepper

Juice the oranges and limes into a large glass dish (hint: throw the limes into the microwave for about 10 seconds before slicing them and they'll give more juice), add the vinegar, oil, and spices. These amounts are rough estimates, so if you're looking for a bit more fire in your life, add a bit more cayenne and black pepper. If your tastes are a bit more mild, go easy with the peppers and the garlic. Whip up all the goodness until it "smells like a fiesta," as my friend put it. Reserve about 2 tblsp. of marinade to season veggies.

Add sliced chicken to marinade and let it soak up the goodness for 1-6 hours.

When it's about dinner time, plug in your grill. While it gets nice and hot, wash and seed peppers and slice them into thin strips, about an inch long. Peel and slice onion. Toss veggies with reserved marinade. For a bit of extra burn, add 1 or 2 tsp. chipotle paste. Heat a large frying pan, add a splash of olive oil and sauté veggies. Grill chicken, about 4 pieces at a time.

After grilling, slice chicken. Serve with warm tortillas, sautéed veggies, and chopped cabbage. I like to add a bit of salsa and sour cream as well.

Enjoy!

PS- Two shout-outs:
1- David Gray, I adore you. Thank you for creating an absolutely brilliant new album. I am much obliged.

2- Dear reader in Utica - Who are you? Thanks for reading and if you ever seen any of those LDS missionaries wandering around your town, tell my buddy Elder Jones "Hi!" for me.