Cafe Johnsonia

Letting Great Taste Shine // Simply Cranberry Cocktail Giveaway

noreply@blogger.com (Lindsey Johnson) — Thu, 31 May 2012 16:00:00 +0000

Simply Orange Juice is launching a new flavor, Simply Cranberry Cocktail. In conjunction with the launch, I am answering the question: How do you let your great taste shine?

Entertaining is one of my favorite things to do. My favorite part of entertaining is creating a memorable menu for my guests. I pay close attention to every detail of a meal from appetizers and drinks, to salads and the main dish to a spectacular dessert. I want everything to be perfect. Nothing makes me happier than seeing the people I love enjoy the food I've made for them. When you're a guest at my table, I make sure every part of the meal is enjoyable, so I ask guests beforehand what their favorite foods are and if there are any special dietary needs so they can relax and enjoy their time at my table.

Table set for a party at Colonial Williamsburg

Thanksgiving 2008

Now, it's your turn. Tell me in the comments how you let your great taste shine--whether it's with food, style, or merely a way of being.

You'll be entered to win this fabulous Get Together and Enjoy Good Taste Prize Pack:

(2) Coupons redeemable for a 59 fl. oz. carafe of Simply Cranberry Cocktail
(1) Coupon redeemable for a 13.5 fl. oz. carafe of Simply Cranberry Cocktail
(1) Customizable Slate + Wood Serving Board from West Elm
(6) Silver glass votive holders with unscented tea light candles from West Elm
(1) One-year print subscription to Bon Appetit plus current issue
(1) $25 Gift card to Stonewall Kitchen

Entrants must be 18 or older and a US resident to enter. (Sorry international friends!)

Winner will be chosen at random on Thursday, June 7th at midnight EST. Anonymous comments will be ignored unless accompanied by a valid e-mail address. Winner will be notified by e-mail and have 3 days to respond, or another winner will be chosen.

Extra entries can be earned by doing the following and leaving a separate comment for each:

*Liking Cafe Johnsonia and Simply Orange Juice on Facebook. (You must do both.)

*Following Cafe Johnsonia on Twitter

*Tweeting about the giveaway and leaving the link in a comment. You might say something like: Looking to host a get together? See how #SimplyCran is sharing great taste with the world! Enter here (link to this post) #SimplyCran (and don't forget to add me in there so I know you did it @cafe_johnsonia)

*Posting about it on Facebook (let me know in a comment)

*Subscribing to Cafe Johnsonia via e-mail (fill in your address on the sidebar) or reader

*Following me on Pinterest

If you already do any of these, just tell me in the comment.

The prize was provided by Simply Orange Juice Company, but Simply Orange Juice Company is not a sponsor, administrator, or involved in any other way with this giveaway. All opinions expressed in the post are my own and not those of Simply Orange Juice Company.

Chicken Gyros with Tzatziki

noreply@blogger.com (Lindsey Johnson) — Wed, 30 May 2012 13:30:00 +0000

In June of 2006, right after my son was born, my dear friend Jenni brought us Chicken Gyros for dinner. WHOA. They were so good. I begged her for the recipe. Ever since that day, we have been making these regularly.

The marinade is nothing more than some fresh herbs, sliced onion, olive oil, lemon juice, salt and pepper.

Honey and Stone Fruit Ice Cream

noreply@blogger.com (Lindsey Johnson) — Tue, 29 May 2012 14:25:00 +0000

This is from my draft folder. Amid many computer problems that last few years, many posts fell by the wayside. Pictures were lost on my other computer, to be found later. You know how it is.

What I do remember about this recipe is how glorious it is. Besides taking some cues from Dorie Greenspan's, Baking: From My Home To Yours, I took one from The Martha.

Martha steeps the pits and peels in the hot milk. It makes for a much stronger fruit flavor, which I really like. If that's not your thing, or seems like too much effort, then go ahead and omit that step.

I'm getting excited for local summer fruit. The stone fruit trees in my neighborhood have teeny green fruit on them. Just another month or so and I'll be picking apricots off my neighbor's tree. And then I'll make this with apricots.

Feel free to substitute other fruits--cherries, apricots, apriums, pluots, etc. The only fruit that really needs to be peeled are peaches, if you use them.

CSA Pickup (week of May 26th)

noreply@blogger.com (Lindsey Johnson) — Mon, 28 May 2012 15:58:00 +0000

I spent Saturday morning volunteering at La Nay Ferme.

I hope you're not sick of me gushing about LNF--hopefully it makes you want to seek out a CSA in your area or join up with La Nay Ferme if you're in my area. :)

I really love going there. It's so good for my soul. I go up there and I do a little volunteering in a beautiful place, up on the mountainside, overlooking Utah Lake. I get to hang out with other people who love the farm and know the importance of local food, and I get to pick up my share. It's a little solace for me after a busy, busy week.

View from up on the mountain looking down.

Things are coming right along at the farm. New areas are being planted. New tunnels are going up. It's fantastic to see such progress.

The theme for this week is bounteous greens. So many flavorful, fresh greens this week.

And....peas. I'm so excited for the peas. I have some fresh mint on hand, so I'm sure I will be pairing them in a delicious way this week.

Pea shoot micro-greens

radishes, carrots, and onions bagged up for CSA members to pick up

This week's bounty.

salad garnishes--peppery cress and a tiny, spicy green above it, pansies, orach, and pea shoot leaves

purple and green mizuna

the peppery, spicy greens (finely chopped on a potato salad maybe?)

Hong Vit, a kind of Asian radish, the greens are very good in salad or on their own

A gorgeous head of butter lettuce, tucked in under it to the left is a head of tennis ball lettuce, and above it, more flowering brassica (hooray!)

In the bag:

Head of butter lettuce
Small bag of mixed greens
Small bag of purple and green Mizuna greens
Small bag of Arugula
Edible flowers; orach, pea leaves and pansies
2 Carrots with tops
Golden and/or green peas,
2 Hong Vit w/ tops,
Flowering brassica
Radish greens and baby lettuce head
Onions, thyme, cress and mystery spicy green
Pea shoot micro-greens
Salad dressing from Pantrucas

__________________________________________

If you live in Utah County and want to try this gorgeous produce for yourself, you can sign up for weekly shares or a 12-week CSA share. More ways to enjoy the farm? How about hosting a private farm-to-table dinner?

Quinoa Tabbouleh Salad

noreply@blogger.com (Lindsey Johnson) — Sun, 27 May 2012 23:00:00 +0000

We love tabbouleh salad, but I haven't made it since going gluten-free because it is made with bulgur wheat (which I love so much). I've seen all sorts of versions of tabbouleh made with quinoa instead. And we all know that someone (ME) loves quinoa. I threw this together for a quick late lunch on Saturday afternoon after I got home from the farm and running a few errands.

I ate it with a piece of GF toast slathered with vegan coconut butter, topped with thinly sliced radishes and a mix of amaranth and broccoli micro-greens. Hello, healthy lunch.

Quinoa Tabbouleh Salad
original recipe

Ingredients:
1 1/2 cups cooked quinoa (3/4 cup dry cooked with 1 1/2 cups water)
1 cup diced tomatoes
1 cup diced cucumber
1 cup mixed herbs, finely chopped (parsley, carrot tops, fennel tops, mint, dill)
1/4 cup or more scallions, white and green parts
2 tsp. lemon juice
2 tsp. olive oil
salt and pepper, to taste

Instructions:
Toss all ingredients together. Serve chilled or at room temperature.

Cucumber Melon Kiwi Juice

noreply@blogger.com (Lindsey Johnson) — Sat, 26 May 2012 12:00:00 +0000

I was going to take a new, pretty picture of this juice, but alas, I did not. It's so good I slurp it down too quickly.

I am still juicing at least once a day most days. I love drinking my veggies--packing as many into my day as possible. It makes me feel better. So I'll keep going.

Anyway, this is my favorite juice. Ever since I discovered I do not have an allergy to melon (anymore?), I love juicing it. It's so sweet and refreshing with the cucumber. The kiwi is for some tartness and the orange is because I love orange. The spinach is to make it extra healthy. Chard is good in this too.

Cucumber Melon Kiwi Juice

Ingredients:
3 cups baby spinach (or chard)
1/2 small cantaloupe
1 medium cucumber
4 kiwi
1 orange, peeled

Instructions:
Put through a juicer according to manufacturer directions, or in a high-speed blender until smooth.

Makes about 3 1/2 to 4 cups or more, depending on which juicer/blender you use

Shaved Radish, Carrot, Cucumber Salad with Tangerines and Microgreens

noreply@blogger.com (Lindsey Johnson) — Fri, 25 May 2012 22:28:00 +0000

I keep seeing these gorgeous raw vegetable salads all over the web and I wanted one for myself. So that's what I made for lunch the other day. I started with beautiful, thinly sliced veggies...

Added some other goodies, and ended up with this masterpiece of a salad:

Pretty and fresh. Healthy and tasty. Win, win. And it's a good thing too, because I ate the entire platter by myself.

Shaved Radish, Carrot, Cucumber Salad with Tangerines and Microgreens
original recipe

Ingredients:
2 small carrots, peeled and very thinly sliced
2 large radishes, very thinly sliced
1/2 large cucumber, very thinly sliced
1 tangerine, peeled and thinly sliced
2 green onions, thinly sliced white and tender green parts
microgreens, about 1/4 cup (I used amaranth microgreens from La Nay Ferme)
1-2 tsp. white wine vinegar
1-2 tsp. extra virgin olive oil
sea salt, for sprinkling (I used Real Salt)

Instructions:
Arrange the sliced vegetables and tangerine on a serving platter. Top with the green onions and microgreens. Sprinkle with the salt and drizzle with the vinegar and olive oil. Serve immediately.

Gluten-Free Banana Buckwheat Cake with Peanut Butter Penuche Frosting

noreply@blogger.com (Lindsey Johnson) — Thu, 24 May 2012 12:00:00 +0000

Gluten-free cakes are an interesting thing to tackle. So many different gluten-free flours create such different results. I've found that I don't like to use all "white" flours--sweet (glutinous) rice, tapioca, potato or cornstarch. I like to use sorghum in large proportions because I think it mimics wheat flour better in the baked cake. That goes for cookies, quick breads, and biscuits too. Buckwheat is probably my favorite gluten-free flour. It has such a great, assertive flavor. But it's not always what you want in certain recipes. It can take over. I only use it in specific cases, like the Gluten-Free Vegan Linzer Cookies I made during the holidays. Perfect with the nuts in the cookies.

Don't Forget! Shabby Apple Giveaway

noreply@blogger.com (Lindsey Johnson) — Wed, 23 May 2012 13:45:00 +0000

Don't forget that today is the last day to enter the giveaway for the $50 gift card to Shabby Apple! Enter here.

Bear Cave Studios.

noreply@blogger.com (Lindsey Johnson) — Wed, 23 May 2012 13:19:00 +0000

I've casually mentioned my daughter's art class, but it's so good, I have to show you how good.

Last week I wrote a post about creativity. Being creative as a parent is something I feel is very important, but I also want to be making sure I allow my kids to be creative without placing restrictions on how they do it. This is the reason I chose to send my daughter to Annie Blake's art class this Spring. (You can read more about why Annie started Bear Cave Studios here.)

When Annie announced she was going to be teaching art classes, I pretty much jumped up and down. My youngest needed something extracurricular while my other two were in school. Annie is someone I greatly admire as an artist (and human being), so I knew her art class would be just the thing I'd been looking for.

We painted with watercolors, did chromatography, made bear caves out of clay, made papier mache rain clouds, made geometric shapes out of yarn on canvas, and more.

My favorite project, hands down is the poured paint on canvas. The kids enjoyed it, but we moms couldn't contain our excitement and admiration for the stunning works of art our little ones had just created.

watching the paint being mixed

If you're in the Utah County area and you are looking for a fantastic art class, I would sign up for a class at Bear Cave Studios.

No on is paying me to tell you. No one asked me to tell you. Think of me as your bestie telling you about the new hip hamburger joint in town that not a lot of people know about, that's a good deal, and to hurry on over before everyone else gets in on it (or it's sold out). It's kinda like that.

The art projects my daughter made at Bear Cave Studios is the kind of art that I want to display on the walls in my house. It's not the stuff I ooh and aah over and then chuck when they're not looking. If that's not a testimony of a great art class, I don't know what is. Well, that and my daughter had a blast and still hasn't stopped talking about it every day.

Bear Cave Studios is offering summer camps for older kids too. Hurry before they sell out!

Marinated Tofu with Quick Stir Fried Flowering Brassica

noreply@blogger.com (Lindsey Johnson) — Wed, 23 May 2012 13:03:00 +0000

I love me some leafy greens. The flowering brassica I received from La Nay Ferme a few days ago was wonderful. A little bitter, which is good, and full of flavor. It's hard to believe this former picky eater could be so in love with leafy greens, but here I am.

On Monday I ran over to my favorite Asian market with two of my three kids in tow to get some tofu. (It's the best price!) And I slowly got sucked into all the new items they had on the shelves. They just moved from a teeny, tiny location to a much better, more spacious location a mile or so down the road. By the time we left, I had my tofu and toasted sesame oil, but we also had coconut juice, Hi-Chews, and a few other treats.

Read more »

French Kids Eat Everything Review

noreply@blogger.com (Lindsey Johnson) — Sun, 20 May 2012 06:00:00 +0000

Let's talk about the way my kids have been eating. I have switched to eating a predominantly plant-based, gluten-free diet, so I'm getting my fruits and veggies in. But the kids? Not so much.

I've been feeling kind of guilty about that. My littlest one will drink green smoothies with me in the morning, but refuses to touch anything that isn't sweet. No veggies for her unless it's corn. My son has proven that man can live by bread (and butter) alone. My oldest will eat almost anything--including kale, but still relies on a lot of cold cereal and snacks to make it through the day.

Enter my new favorite parenting book....French Kids Eat Everything by Karen Le Billon.

Karen and her husband, Phillipe, decided to move their family from Vancouver, Canada to a small village on the northwest coast of Brittany for a year--to be closer to Phillipe's family and enjoy some time in the beautiful, rural French countryside.

Le Billon quickly found that the way they ate in North America was not going to fly in France. Things were very different. And thus began her journey and the creation of her 10 French Food Rules.

Read more »

CSA Pickup (Week of May 20th)

noreply@blogger.com (Lindsey Johnson) — Sun, 20 May 2012 02:06:00 +0000

You guys...I cannot get enough of the food from La Nay Ferme! Every week I get so excited to head up there and see what's in my bag for that week. I love supporting local businesses, particularly farms.

I took salad to my grandmother's Mother's Day BBQ last Saturday and everyone raved about how good it was. The La Nay Ferme greens cannot be beat. I ran out a few days ago (because I was so nice and shared at Grandma's) and I really missed them. The first thing I did when I got home was sit down to enjoy a salad.

Here's what I received this week:

Round basket: Mixed baby greens, vinaigrette from Real Foods Market in Orem; strawberries, rectangular basket: pansies, orach and pea shoot leaves, carrots, tons of radishes, amaranth microgreens, two kinds of flowering brassica (broccoli raab)

La Nay Ferme is now offering weekly shares for $29 and it's totally worth it. That way if you aren't sure you want to purchase a full share, or you waited too long to sign up...you can still get the amazing food from LNF. You cannot buy this at the grocery store. It's the freshest produce in Provo.

For more info about La Nay Ferme, please visit their website, follow on Twitter, or Facebook.

Tentative menu ideas for next week:

*flowering brassica with tofu and sticky rice
*raw radish and carrot salad
*lots of green salads
*amaranth pilaf with amaranth microgreens OR
*white bean hummus and cucumber sandwiches with microgreens
*cupcakes with edible flowers on top (not super healthy, but delicious!)

Peach-Rose Water Sorbet

noreply@blogger.com (Lindsey Johnson) — Sat, 19 May 2012 06:00:00 +0000

Peaches are not in season in Utah, but I am patiently waiting for them to grow and ripen. We had such a beautiful, warm Spring that I'm pretty sure we'll have early peaches this year.

I pulled out my last bag of frozen sliced peaches from last year's stash and felt a little excitement about peach time being near again. If there was one thing I had to say was my favorite thing about living in Utah, it would definitely be the peaches. They really are the best.

Once they've been frozen, peaches are really better used in smoothies or purees. We save the bottled peaches for eating with a spoon.

It's been pretty hot the last few days and I was really craving something fresh and cool for dessert. I didn't want anything heavy--just something like sorbet. You might remember last summer when I made Peach-Lavender Fools. I wanted to try rose water this time. I really like the sophisticated, yet delicate taste flowers bring to desserts. I know it's not for everyone, but as far as I'm concerned, bring on the floral waters and edible flowers.

Gluten-Free Baked Gnocchi with Oregano-Chive Pesto and Slow Roasted Tomatoes

noreply@blogger.com (Lindsey Johnson) — Fri, 18 May 2012 15:00:00 +0000

I haven't been to the store to buy groceries for a few weeks. Picking up fresh produce from La Nay Ferme has spoiled me. I've also been spending a lot of time in my little garden anticipating the days that are coming soon--the days when I'll run outside, grab some zucchini and tomatoes and throw dinner together in a flash. Even my children look forward to those simple dinners.

This dinner isn't quite so simple, but it whetted my appetite for summer.

The oregano in my garden is growing like a weed. I'm using it as quickly as I can, but there's still more than I really know what to do with. I already started drying it earlier this Spring to get a leg up on the ample amounts that grow each year. Pesto was the only answer.

And because I was out of gluten-free pasta, I settled on gnocchi, which is kind of time consuming the first few times you make it. We had potatoes that needed to be used. Everyone likes gnocchi, so there we were. (Be sure to check out this post for how to make gnocchi.)

I don't know why I feel like I need to give these long histories of how a meal comes to be. I guess I think of dinner as a chapter in each day's story, and I'm always interested in the evolution of a recipe.

I had tomatoes sitting on the counter. Basic grocery store tomatoes that looked decent. And they were not too bad. I let them sit for almost two weeks until they were really ripe and juicy. I feel like roasting is the only answer to making out-of-season, grocery store tomatoes worth eating. I slow roasted them to concentrate the juices and give them more punch. Man were they good. I enjoyed them for dinner...then second dinner...then lunch the next day. I couldn't get enough.

I was out weeding a few days ago and found volunteer Roma tomato plants. How do I know they're Roma? Let's just say there are a few benefits of leaving your tomato plants in the ground all winter....one being that I don't have to rush over to the garden center this weekend to buy seedlings.

Don't these look fab?

Can't wait for homegrown tomatoes, but for now, these will do.
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S'mores Ice Cream Sandwiches

noreply@blogger.com (Lindsey Johnson) — Thu, 17 May 2012 06:05:00 +0000

{This was originally a guest post I did for Spark last summer. I couldn't resist re-posting it over here. Summer is coming, and this is a fabulous, if labor intensive, dessert to usher in the hot weather, long days, and all things fun.}

Homemade marshmallows turned into homemade ice cream, homemade graham crackers, and homemade chocolate sauce. What's not to love?

Read more »

M+T: Cold Rice Noodle Salad with Creamy Tahini Dressing

noreply@blogger.com (Lindsey Johnson) — Thu, 17 May 2012 06:00:00 +0000

Yesterday I shared the recipe for my favorite new lunch--Cold Rice Noodle Salad with Creamy Tahini Dressing. Head on over and let me know what you think.

Homemade Ranch Dressing

noreply@blogger.com (Lindsey Johnson) — Wed, 16 May 2012 18:11:00 +0000

Remember what I said about salad with ranch dressing a few days ago? I meant that gloopy, greasy, overly sweet stuff from the bottle. Not this glorious creamy dressing that might as well be from heaven.

My husband claimed to hate ranch dressing until I started making it from scratch. Truthfully, I didn't even like ranch dressing all that much until I started making it from scratch.

I'm not going to lie to you and tell you that homemade ranch is better for your health. It's not about health with ranch, is it? It's about finding anything you can possibly use to dip into or slather with it.

The leafy greens are just a means of making ourselves feel better about eating ranch--am I right?

Homemade Garlic Mayonnaise

noreply@blogger.com (Lindsey Johnson) — Wed, 16 May 2012 18:00:00 +0000

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The best garlic mayo EVER people. I can't find it anywhere online to link to, so here it is.

Garlic Mayonnaise
adapted from Martha Stewart Living Cookbook

Makes 1 cup

Ingredients:
1 large egg
1 Tbsp. fresh lemon juice
1 tsp. kosher salt (I use 3/4 tsp.)
1 large garlic clove
1 cup canola oil (can use half extra-virgin olive oil)

Instructions:
Put everything, except for the canola oil, into the jar of a high-speed blender or food processor. Process until smooth. With the motor running, add the oil through the feed hole in a slow, steady drizzle. Let the motor run a little longer, stopping and scraping down the sides, if needed, until the mayo is thick. Taste and add more salt if needed. Transfer to a jar or bowl. Store in the fridge for about a week.

*This has a raw egg in it. If that bothers you or if you have compromised health, use a pasteurized egg instead. I make this all the time and have never once been sick. But "they" recommend not feeding raw eggs to pregnant women, the elderly, children, or anyone who has a weakened immune system. Use the freshest eggs you can find and it will be even better.

Shabby Apple Giveaway.

noreply@blogger.com (Lindsey Johnson) — Wed, 16 May 2012 16:51:00 +0000

Congratulations to #67, L'sJourney. E-mail me to claim your gift card!

I have a little treat for you today! How about the chance to win a $50 gift card to Shabby Apple?

Here are some of my favorites:


1st row, left to right: Key Lime Pie Apron, Cabana Swimsuit, Summer Wind Cap Sleeve Dress; 2nd row, left to right: North Shore Dress, Ipanema Dress, Caterpillar Skirt

Shabby Apple also has great accessories, maternity wear, dresses for little girls and preteens, and more. You'll have loads of fun shopping for the perfect thing.

~~To enter you must:~~

*Like Shabby Apple on Facebook
*Leave a comment telling me you did so, and if you want, tell me what you'd spend the gift card on.

~~For extra entries, you can do the following and leave a separate comment for each thing:~~
*Follow me on Twitter
*Like Cafe Johnsonia on Facebook
*Subscribe to this blog's feed in a reader or by e-mail (on the right side bar).

~~If you already follow me or subscribe to Cafe Johnsonia in a reader or by e-mail, just leave a comment telling me and you'll get the extra entry.~~

This giveaway is open to US residents only. The winner will be notified by e-mail and have 3 days to contact me. The giveaway ends at midnight EST on Wednesday, May 23. Winner will be announced at the top of this post on Thursday, May 24th.

THIS GIVEAWAY IS NOW CLOSED.

Polenta with Mushrooms and Flowering Brassica

noreply@blogger.com (Lindsey Johnson) — Tue, 15 May 2012 20:40:00 +0000

I saw Helene's post, Creamy Polenta with Russian Kale and Shitake Mushrooms a few weeks ago, and I haven't been able to get it out of my mind. You know we're big fans of polenta around here. I especially love polenta with greens. As I was trying to come up with a way to use the gorgeous flowering brassica I got in my CSA, I remembered Helene's recipe.

Creative Mothers, Remarkable Children

noreply@blogger.com (Lindsey Johnson) — Sun, 13 May 2012 13:59:00 +0000

Brenda Ueland c. 1930, courtesy of the Minnesota Historical Society.

I pretend Brenda Ueland is talking right to me when I read her book, If You Want To Write.

Then I start to imagine we're sitting down at afternoon tea--I'm having lemonade, she's having tea. There are some tasty little (gluten-free, vegan) cakes on the table between us and we're discussing my misconception that as a wife and mother I don't have time to be creative. Other people do, but I don't.

She listens to me for a minute as I complain about all the time it takes to do laundry and dishes, and how I really don't have time to devote to photography like I want. I don't have money to buy new lenses. Blah, blah, blah.

She doesn't roll her eyes, she just listens. Then I imagine she leans in and gives me a friendly, but firm, little talking-to/encouragement.

She starts telling me that it's normal for me to want to be creative and want more for myself than doing dishes and laundry all day. That there is so much more to being a human being than the menial tasks we do each day. That it is a fundamental need to be creative, and that that need must be satisfied (!) to find true happiness in this world.

Also, to get over myself. To stop being afraid and take on the world. If you want to be a photographer, then start taking more pictures! It's that simple! Take the risk and fail a bit until you get it right! She says.

Her eyes sparkle and then she takes a bite of the little cake on her plate and tells me how delicious it is. And I smile.

You see, I keep thinking I'm trapped in this invisible I Can't Box.

I keep thinking that all the people who are creative and able to express themselves that way have the means to do so--whether it be materials, knowledge, money, time or whatever other resources are needed. Things I don't seem to have.

So...I tell myself to wait. I will do it later when the kids are all in school, or after they go to bed. Or if we have a little bit more money for me to devote to my hobbies.

Never gonna happen. I finally realized this. I also realized that it's not just a select few who get to be creative, or who were born with talents and abilities. We are all creative beings. We all have it in us.

Brenda Ueland addresses this in her book. Everyone has something unique to say through words, visual art, music, or other mediums.

Ueland taught writing courses to people from all walks of life--maids, social elites, blue-collar workers, husbands, teenagers, lots of other people, and...housewives. For some writing came easily, but for the rest they really seemed to struggle putting words on the paper, or finding time to do it.

This is what she had to say to the "worn and hectored mothers...who longed to write and could find not a minute for it:"

If you would shut your door against the children for an hour a day and say: 'Mother is working on her five-act tragedy in blank verse!' you would be surprised how they would respect you. They would probably all become playwrights.

The look at me wistfully and know it is true. But after all these centuries of belief that women should be only encouragers and fosterers of talent in others, and have none of their own (as though you can effectively foster or encourage other people's talent unless you have a great deal of your own!) is hard to do. I know that. But if women once learn to be something themselves, that the only way to teach is to be fine and shining examples, we will have in one generation the most remarkable and glorious children.

Do you love that!? I do.

I've been thinking about that last sentence all week long as Mother's Day has been approaching. That is a gift I can give to my children--especially my daughters. To stop putting it aside and make it a priority each and every day. I can teach them through my example to embrace their creative side--the one that everyone has--and empower them as they do.

And I can also stop being so hard on myself when I choose to take pictures instead of wash the dishes or mop the kitchen floor. :)

Happy Mother's Day to all of you mothers, mothers-to-be, and the women who have been mothers to me--my mom, my grandmothers, aunts, and dear friends.

CSA Pickup (Week of May 11th)

noreply@blogger.com (Lindsey Johnson) — Fri, 11 May 2012 22:15:00 +0000

Clockwise, left to right--edible pansies and pea leaves; mixed greens; carrots, strawberries, radishes, amaranth microgreens, green onions, and flowering brassicas.

It's been quite a week at our house. My husband was fortunate to get some film work this week. (A lot of time can pass between jobs, so we're pretty grateful when he does.) So I've been a single mom for 8 days and we're all ready for Daddy to come home.

To keep things more lively and to stave off the grumpies, I've been taking the kids on little outings after school or during the day. My favorite one was taking three-year-old Betta up to La Nay Ferme with me to volunteer for a few hours and pick up our CSA share for this week.

Read more »

Broccoli Microgreen-Quinoa Salad with Roasted Garlic Dressing

noreply@blogger.com (Lindsey Johnson) — Wed, 09 May 2012 06:00:00 +0000

Yesterday I ran up to La Nay Ferme before I took my youngest to her fabulous art class to pick up my pot of broccoli microgreens. I really, really, really love microgreens and broccoli microgreens are so good. I thought about how I wanted to use them for my lunch yesterday. It had been awhile since my last quinoa salad...so that's what I did. I went with a garlic dressing here. You could swap it out for something else, but it works really well with the broccoli. I worried that it would over-power the microgreens, but it didn't. I could still taste their delicate flavor.

If you can't find microgreens, substitute sprouts. Most grocery stores and health food stores carry sprouts. If they don't have broccoli sprouts, alfalfa or other sprouts will work just as well.

Peach Balsamic Vanilla Vinaigrette

noreply@blogger.com (Lindsey Johnson) — Tue, 08 May 2012 06:05:00 +0000

Salad is my favorite food, I think. I eat salad almost every single day. I even wrote a salad guide on Make and Takes a few years ago. I like to think I'm somewhat of an expert, you see.

Salads are one of the best ways to fit in all your leafy greens, and as I quickly learned when I overcame my salad-phobia, a very delicious way. I tend to like sweet salads with a balance of fruit (dried or fresh), nuts, and sometimes grains (quinoa, buckwheat, etc.) or legumes (beans, chickpeas, lentils, etc.) I don't put cheese in my salads much anymore--occassionally--so it's important to make sure my salad has enough flavor. I'm talking to you, Iceberg Lettuce with Ranch. (p.s. You're boring.)

A long time ago, I made some soup (the picture is terrible, by the way, Jane's is better) that my friend, Judy, made for a church party. The secret ingredients that made it so delicious? Balsamic vinegar and vanilla. People act kind of nervous when hear that combo. It sounds strange, but it's absolutely the best thing ever. Ever.