My favorite TV shows are always the ones that are quirky and a bit misunderstood – a little like myself. So it’s no wonder that one of my favorites is Arrested Development. It’s been years since this show was mistreated by FOX and taken off the air, but I still frequently quote it. I know I’ve found some good friends if they can quote along with me.

We still watch the show a lot thanks to DVDs and Netflix, so I was thrilled when it was confirmed that the long-rumored fourth season was actually happening, and it would be all released at once. Good thing May 26 is a Sunday, because I know I wouldn’t be able to get any regular work done with new episodes hanging over my head.

And what’s a show marathon without some excellent snacks?

Grilled pound cake is something you really need to add to your summer dining lineup. Adding more butter to butter cake? Heck, yes! You can also grill the fruit by using foil packets instead of a baking dish in the oven. But be aware – when I roasted the bananas and cherries, the bananas turned an unattractive color. Let’s face it – bananas just aren’t pretty, especially compared to cherries. But that doesn’t mean they aren’t tasty.

In honor of awkward family relationships everywhere, enjoy this dessert with a loved one.

Afternoon Delight (Grilled Pound Cake with Roasted Fruit)

serves 2

1 banana
10 cherries
1/2 tablespoon honey
1/2 cup heavy whipping cream
1/2 teaspoon vanilla sugar (or regular granulated sugar)
Two thickly cut slices of pound cake
1 tablespoon unsalted butter
Ice cream of choice
Preheat oven to 400°F. Peel banana and slice on a diagonal, then arrange slices in a shallow baking dish. Pit and halve cherries and add to bananas. Drizzle fruit with honey, and bake for approximately 15 minutes.

Meanwhile, beat the whipping cream and sugar until peaks form. Chill until ready to use.

Heat a grill or stovetop grill pan to medium. Butter both sides of pound cake slice. When fruit is done roasting,  grill cake for 1-2 minutes on each side.

Plate pound cake and spoon roasted fruit over the top. Add 1-2 scoops of ice cream per person and a dollop of whipped cream. Top with a fresh cherry.

Check out the other recipes created for our party!

Dinners, Dishes, and Desserts - Blue Vodka Lemonade

Texanerin Baking - 100% Whole Wheat Peanut Butter Ice Cream Sandwiches

In Katrina’s Kitchen - Banana Stand Smoothies

Gimme Some Oven - Salted Chocolate Frozen Banana Bites

The Realistic Nutritionist - Bluth Frozen Bananas

Nutmeg Nanny - Banana Donuts & Homemade Soda

Emily Bites - Cornballs

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I love the morning coffee ritual. Not so much the waking up part, but brewing up that first cup. Pouring the water over fresh-ground beans (I use a Chemex brewer when I’m not using the Keurig; the extra time is worth it), watching it transform into coffee, and taking that first sip. I fell in love with the aroma of coffee long before I drank it – I might be known to stick my whole face into a fresh package of beans – and my son, at age 5, already loves to take a big whiff of my mug.

Recently I heard about an organic, fair trade coffee based out of San Antonio. We do have a lot of great coffee roasters here in Austin, but organic and fair trade products are important to me, so I was keen to try this roaster: Wide Eyes Organic Coffees.

Fair trade means that the farmers are paid a good wage and are able to provide for their families, and it also promotes good business ethics and environmental sustainability. For products like coffee and cocoa, which do not grow in the United States, it’s important to buy from companies who utilize fair trade practices. I’m happy to see a local company like Wide Eyes embracing fair trade.

Available in six different roasts (including decaf for when I need a little perk in the afternoon), Wide Eyes Organic Coffees are roasted in small batches with beans sourced from small farms in Mexico, Guatemala, Sumatra, and India. The Blink blend is my favorite; its chocolatey undertones make it an appealing way to start the day.

The beans themselves aren’t just people- and Earth-conscious, the bags are too! Made of biodegradable materials, the bags will decompose into organic materials that enrich soil, instead of filling up another landfill.

Would you like to win a gift basket full of Wide Eyes Organic Coffees, coffee mugs and all-natural snacks? Enter the giveaway below!

Giveaway Details

• Open to US residents only
• Giveaway closes at midnight May 30.

The gift basket includes:

a Rafflecopter giveaway

Good luck!

Disclaimer: Wide Eyes Organic Coffee sent me the items seen in the giveaway basket for the purpose of review. 

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Published by The History Press, this cookbook is a collaborative effort by the entire membership of AFBA and a lot of volunteer hours. We’re pretty proud of how beautiful it turned out, and I definitely don’t mind seeing my limpa photo featured across from the introduction! Recipes are the main focus of course, but we also included essays on preserving, cocktails, coffee, and more. It’s a great representation of our community and the food we eat beyond tacos and margaritas (though we’ve got recipes for those, too).

I personally tested three recipes for this book (one didn’t make the cut) and tasted many others at the “recipe testing” potluck we held back in September. I also led the copyediting team, making sure the recipes made sense and had a consistent format. It was a lot of work, but a wonderful experience to have under my belt.

If you’re in the Austin area, you can pick up a copy at BookPeople and other area stores. In fact, this Saturday, May 11 at 4 p.m., I’ll be speaking on a panel with fellow AFBA members Kathryn Hutchison, Addie Broyles, Natanya Anderson, Melissa Skorpil, and Chris Perez, chatting about our book and the local blogging community. Stop on by!

The book is also available on Amazon. Proceeds from the book will be going toward furthering AFBA’s goals of community growth. (AFBA is a 501(c)7 nonprofit organization.)

Of course, you could always win a copy!  I’m giving one away to a lucky reader in the US or Canada!

• To enter, leave a comment and let me know your favorite taco combination
• Giveaway will end May 14 at midnight Eastern time.
• Winner will be notified via e-mail, and will have 48 hours to respond or a new winner will be drawn.

Good luck!

http://www.stetted.com/index.php/2013/05/10/afba-cookbook-giveaway/| © Megan Myers, stetted, 2013. | Permalink | 14 comments | Add to del.icio.us
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Around here, grilling season means any day that doesn’t have a high winds warning, but there’s still something special about cooking outdoors in the warmer months. Maybe it’s the excitement of not having to turn on the stove or oven. After all, grilling doesn’t count as cooking, right?

Burgers are, of course, one of our favorite things to grill up. They provide endless opportunities for customization, and yet you can also go classic with just ketchup and cheese, and end up with a stellar meal. Using quality cheese goes a long way in making a memorable burger. Our household graduated from rubbery, processed cheese slices long ago, and I’m happily using Tillamook Natural Sliced Cheddar Cheese on my burgers and my son’s grilled cheese sandwiches. The thick slices are excellent for any sandwich, and best of all, they don’t contain any funky ingredients. It’s even created without animal rennet (rennet being a key component in most cheeses), meaning it’s a great choice for vegetarians.

Sorry about this burger, however, vegetarians.

Green chiles are a common ingredient in the Southwest, and every year food lovers in Austin go completely bonkers for the new crop of Hatch chiles. Hatch chile season isn’t until August, but most stores carry tinned roasted green chiles alongside the jalapenos and salsas. You can also swap in a fresh Anaheim or Poblano pepper and roast it yourself, if you like. Note that the heat can vary on peppers, so be sure to try a bit of it before adding to the meat in case you want more or less heat. Topping with Tillamook cheese slices, avocado, and pickled onions makes this a hot-and-cool burger full of flavor. There’s also bacon, because why not?

Green Chile and Bacon Burgers

serves 4
1 pound ground grass-fed beef
4 slices thick-cut bacon, cooked until crispy and crumbled
1/4 cup roasted diced green chiles (such as Hatch variety)
Salt and pepper to taste
4 Tillamook Natural Medium Cheddar Cheese Slices
4 hamburger buns
Butter
Sliced avocado
Pickled onion

Preheat grill.
Mix together beef, bacon crumbles, green chiles, salt, and pepper. Divide mixture into four equal parts and shape into patties, creating a small well in the center of each patty.
Cook burgers 3-4 minutes per side.
While the burgers are cooking, butter tops and bottoms of hamburger buns.
In the last minute of cooking, add the buns to the grill butter-side down and grill for 1 minute. Remove buns to serving plate, and place burgers on bottom halves, topping with cheese slices immediately.
Top burgers with sliced avocado and pickled onions, and enjoy!

Don’t forget to grab your coupon!

The Tillamook $1 off Natural Slices coupon will be available until May 21, 2013. It will expire within 30 days of printing, so don’t forget to use it soon! Please reach out to Tillamook directly with any questions, comments, or concerns about the coupon: Contact Tillamook

What’s your favorite kind of burger?

Disclaimer: I received a box of Tillamook goodies and Natural Cheese Slices for participating in Burger Month. I was not otherwise compensated for this post. My opinions are my own, including that you should never ever “squeeze” a burger while it’s cooking.

http://www.stetted.com/index.php/2013/05/08/green-chile-and-bacon-burgers-plus-a-tillamook-cheese-coupon/| © Megan Myers, stetted, 2013. | Permalink | One comment | Add to del.icio.us
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• Check it out! My first column for Hobby Farms magazine is on newsstands now! I was thrilled to be asked to write the recipe column for the rest of 2013, and even more excited (if that’s possible) to see my words and photos in print. The May-June issue features late spring recipes that will help you transition to summer – three are in the issue and one is online only. It’s a national magazine, so grab a copy at your local bookstore!
• One of the sites I contribute to, Simple Bites, recently won Best Kid’s Cooking Blog from SAVEUR’s 4th Annual Best Food Blog Awards. Go Aimée!
• I will be at Food Blog Forum in Orlando next week and at BlogHer Food here in Austin next month, so be sure to find me and say hello if you’re attending! Look for a post on where to eat in Austin coming soon, for you Blog Her Food attendees!
• I’ve left my previous ad network and have decided to try out private ads via Passionfruit Ads. If you’re interested in advertising, head over to my newly updated Sponsor page.
• If you need a swanky toaster for your mom (or yourself) head over to Food Fanatic, where I’m sharing a recipe for yummy honey oatmeal bread and we’re giving away a Magimix Vision Toaster!
• Finally, this past weekend I was a site leader for Austin Bakes for West, a citywide bake sale to raise money for the families affected by the explosion in West, Texas. I am extremely proud and humbled to say that as of this writing, we raised $19,257. Thank you so much to everyone who donated their time, baked goods, and dollars to support these people in need.

What’s going on in your world this week?

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West (comma) Texas is a small town of less than 3,000 people, but everyone in Texas is familiar with it because it’s the home of the Czech Stop, a 24-hour kolache bakery that is the perfect halfway point pit stop for a trip between Austin and Dallas. It has a place in the hearts of many Texans, and they need our help.

Austin Bakes got its start after the Japan tsunami, and was brought back after the wildfires ravaged much of Central Texas. While we wish Austin Bakes wasn’t necessary, we’re proud that our community came together to raise $12,000 for Japan aid and $13,000 for the Central Texas Wildfire Fund.

Are you going to be in the Austin area on Saturday? Pop by one of these locations from 10 a.m. to 2 p.m. and grab some baked goods while making a contribution to AmeriCares‘ fund to help the community of West. (I will be at the Stiles Switch location along with my muffins and cookies.) You can also donate online here.

Bee Cave: Whole Foods Market Bee Cave
12601 Hill Country Blvd, Bee Cave, TX 78738

Central Austin: Foreign & Domestic
306 E. 53rd Street, 78751

Central Austin: Stiles Switch BBQ & Brew
6610 N Lamar Blvd, 78757

Downtown Austin: Whole Foods Market Lamar
525 North Lamar Boulevard, 78703

East Austin: Springdale Farm
755 Springdale Road, 78702

Northwest Austin: Whole Foods Market Gateway
9607 Research Boulevard, #300, 78759

Round Rock: Round Rock Market Days
221 E. Main St., Round Rock, TX 78664

South Austin: Crema Bakery & Cafe
9001 Brodie Lane, Suite B, 78748

Sign up to volunteer or bake for West
Download a printable flyer

While there is a tendency for food bloggers to get ultra-creative when it comes to bake sales and food swaps, I’ve come to realize that simple, classic items sell the best. I’m baking up a big batch of my blueberry muffins and these peanut butter cookies. While they are fairly classic, I’ve added a bit of orange zest, which I think helps enhance the peanut buttery goodness.

Peanut Butter Cookies

makes about 4 dozen cookies

1 cup unsalted butter, softened
1 1/4 creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon freshly grated orange zest

In a large bowl, cream together butter, peanut butter, and sugars until light and fluffy. Beat in eggs and stir in vanilla.
In another bowl, mix together remaining ingredients.
Stir dry ingredients into butter mixture until well-incorporated. Refrigerate cookie dough for at least an hour, or until ready to bake.
Preheat oven to 375 degrees and line cookie sheets with parchment paper.
Form dough into 1-inch balls and put on cookie sheets, flattening with a fork or the bottom of a cup.
Bake for approximately 10 minutes. Let cool on cookie sheet 2 minutes before moving to a rack to finish cooling.

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9 weeks to go.

Seemingly daily my anxiety flares up. How will this one turn out? How will I  turn out? Last time around I had post-partum depression and didn’t recognize or admit it to myself until my husband went away to a conference, and I found myself yelling at a four-month-old. It was extremely frightening, an I remember feeling lucky that I could go into the office the next day and forget about what happened. (The only moment that has been scarier was directly after he was born and I thought I was going to die, something that is apparently normal after giving birth. Thanks, adrenaline!)

Now that I work from home, I don’t know what will happen. I’m one of those selfish bloggers who sends their spawn to daycare (side note: some people don’t like it when you say spawn. Or call your fetus a parasite. Oh well.) so I can work at home, but Reese starts kinder just about the same time I would “normally” return to work, so I’m trying it differently. Me and the baby and the attempt to work. I keep telling people I’ll jump back into my freelance responsibilities after a month of “leave”, because I’m terrified at the idea of just me and the baby and daytime TV for weeks on end.

This is the point at which some will say, “Well geez, why did you even have one child, let alone get pregnant again?”

Valid. But I don’t think my anxiety at being a stay-at-home mom lessons the love and joy I experience with my children, any more than an outwardly happy life means one can’t be stymied by depression.

The fact is I’m waiting for the other shoe to drop. It took so long for this guy to be on his way – only three months later was to be the “end” date I had mentally set. One of the truths in life is that once you get married and intend to have kids, everyone starts asking when the baby will be coming. Once you have the first, everyone asks when the next will be. Unless you’re keen on sharing your sex life or being brutally honest with everyone, while you’re trying to have a baby every question about your nonexistent fetus is an arrow headed for both your heart and your head, brutally reminding you of what a failure your body has been for years.

I’m quite aware that Reese will be almost six when his brother is born. Month after month of nothing but tears for lost possibility has a way of making time trickle to a crawl. “Oh sure,” you say, “You already had one though.” Yes, and I am lucky and he is amazing, but that doesn’t exempt me from the mental effects of infertility, no matter how much I wish it had. Secondary infertility has its own set of mental issues, because at one point your body did work quite well thankyouverymuch, and it’s hard to shake the feeling that something you did broke it in the interim.

All this is to say, mothering is really hard, both the getting there and the actual practice. Not hard in the #zombiemom trend sense or changing baby’s clothes for the 10th time that day. Those things are inconveniences, and yet seem to be the only things we talk about when it comes to being a parent. The actual feelings get buried under a sea of “Well, I chose this life, so I need to keep my mouth shut about anything other than literal shits and giggles.”

And that’s a shame. Sure, we love reveling in the beauty of one another’s lives, but we’re at our most human when we look the hard stuff in the eye and embrace it together. For all the hugs we give each other, let’s make them mean more.

9 weeks to go.

How to Meal Plan While Pregnant

1. Open Google Calendar or have a paper calendar in front of you, because you’re going to forget what day of the week comes next.
2. Try to remember what you have in the fridge and pantry.
3. Go see what you have in the fridge and pantry. Discover cookies, and eat half the package.
4. Bathroom break.
5. Do something else for an hour until you walk past your calendar and remember what you were originally doing.
6. Think about what vegetables are in season and the healthy meals you could make with them.
7. Bathroom break.
8. Grab a cookbook to look up a new way to prepare kale, and accidentally open it up to the dessert section.
9. Bake a cake, frost it, and eat three slices.
10. Bathroom break.
11. Realize it’s now 5 p.m. and time to start cooking. Give up on the calendar and frantically search through your wares to find something to cook before the rest of the family starts clamoring for dinner.
12. Reject every option because your tastebuds are out of whack and you don’t want to admit you’re kind of full (and a bit sick) from eating cake.
13. Order a pizza.
14. Try again tomorrow.

http://www.stetted.com/index.php/2013/04/29/motherhood-again-and-how-to-meal-plan-while-pregnant/| © Megan Myers, stetted, 2013. | Permalink | 14 comments | Add to del.icio.us
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Personally, I’d rather have the loquats, as I’m perfectly fine with spring onions or young garlic subbing in for ramps. Loquats are not like another fruit, although I’ve often seen them compared to apricots.

My friend Nelly gifted me with a giant bag of loquats this week, and I am scurrying to find uses for them before they go bad. With temperatures in Austin already hitting 85+ (alternated with days that feature lows in the 40s, just for funsies) and my pregnancy-induced increased body temperature, I’ve been hitting the warm-weather treats.

A few weeks ago the people at Chobani sent me a giant box of yogurt – hello, protein! – and I thought making popsicles would be a great way to use some of that stash.

If you don’t have popsicle molds, you can use paper cups, but I really like our molds – they’re BPA free and make that classic popsicle shape. I got ours at Home Goods, but they are available practically everywhere. I recommend using wooden popsicle sticks instead of the provided ones if you want to make a lot of popsicles in a short time. Frozen popsicles can be released from their molds and wrapped in waxed paper for freezer storage.

If you don’t have loquats in your area, just swap in your favorite fruit in equal quantity. Almost everything goes with strawberry!

Loquat & Strawberry Yogurt Popsicles

makes 6 popsicles

6 ounces hulled strawberries
6 ounces halved and pitted loquats
1 1/2 cups Greek yogurt, divided
Honey, to taste (optional)

Puree strawberries and half the yogurt, then repeat with loquats and remaining yogurt in a separate container. (This works best if you have an immersion blender.)

Add honey to taste, then pour purees into popsicle molds in alternating layers. Run a chopstick or skewer through the molds to create a somewhat marbled effect, if you like.

Freeze at least four hours. Hold molds under running water to help loosen the popsicle, if you have trouble removing it.

Disclaimer: Chobani sent me yogurt after I attended a yogurt-themed dinner during SXSW. I was monetarily compensated for this post, and as always my opinions are my own.

http://www.stetted.com/index.php/2013/04/22/loquat-strawberry-yogurt-popsicles/| © Megan Myers, stetted, 2013. | Permalink | 6 comments | Add to del.icio.us
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OK, actually we still need to hire an electrician to install some new lighting for us and there are a couple tiny projects left, but everything else is done!

Remember, here’s what it looked like before we moved in (we replaced appliances a few years ago):

And what it looks like today…

(...)
Read the rest of Kitchen Remodel: The Reveal (288 words)

http://www.stetted.com/index.php/2013/04/16/kitchen-remodel-the-reveal/| © Megan Myers, stetted, 2013. | Permalink | 14 comments | Add to del.icio.us
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One of the things I get asked a lot is where I source my ingredients. In the grand scheme of things, we actually don’t spend a lot on groceries, and due to our diet of organic meats, fresh local veggies, and yes, even local dairy, this goes counter to what many people think about food and food costs.

The first forays to the farmers’ market were tentative ones. We began going in January 2008, which, while still a productive time in terms of vegetables being available, did not exactly inspire confidence in our decision to eat locally. In January, lettuces, kale, and unfamiliar root vegetables took up most of the tables, and I would sigh over turnips and hesitantly end up with a head of broccoli.

These days I navigate the markets with ease, deciding which ones to visit based on what I need (or what breakfast I want that day). I don’t spend much time thinking about how or where to shop anymore – not only a result of feeling comfortable in Austin after 7 years, but also due to my growing confidence when it comes to preparing all manners of food.

So, here’s our list of where our food comes from. Note that this doesn’t include all our sources, but highlights my favorites. If you’re in the Austin area, I hope it helps you discover some new businesses. If you’re not, I hope it inspires you to go searching in your community for something new that makes your culinary heart go pitter-pat.

Vegetables

Johnson’s Backyard Garden – When we first started eating locally, JBG was our choice for a Community Supported Agriculture (CSA) share. The pricing is good and due to the fact the farm is constantly growing, they have a wide variety of vegetables. We don’t use them for our CSA anymore, but I still buy from them at the farmers’ market and order their bulk tomatoes for canning.

Greenling – Despite loving Austin and getting out to the markets, the fact is we’re homebodies at heart, and that means even getting groceries is a drag. We started getting Greenling delivery last year and love it. Usually we just stick with the Local Box, which is their version of a CSA, only sourced from multiple farms for the best variety and quality. However, they offer every other kind of grocery item we could possibly need, from meat to grains to frozen pizza – all local. And they deliver right to our house, despite us living in the suburbs. Score.

Urban Roots – If I don’t get everything I need from Greenling, I love to stop by the Urban Roots booth at the farmers’ market. This organization teaches skills to teenagers – not just farming but business and marketing. It’s a really great cause to support, and they grow wonderful produce.

Fruits

Markley Family Farm – Want strawberries in February? Markley grows hydroponic strawberries, which means they are ready just about when you start fretting about winter. My son and I ate an entire pint in about 10 minutes last time we bought ‘em.

Sweet Berry Farm – For me spring has come to mean driving out to Marble Falls and crouching in the sun to pick pound after pound of strawberries, then spending the rest of the weekend making jam. They also do U-pick for blackberries, and just started growing peaches, if that’s more your thing.

Lightsey Farm – Their stand at the various Austin-area markets is consistently filled with fruit for every season. We buy their peaches, persimmons, pears, cantaloupes, and figs regularly. (Especially the figs. Oh, baby.)

Bat Creek Farms – My northern heart was pretty excited to find out there are a few apple orchards nearby. Bat Creek brings their apples to the downtown market in early autumn, and our family goes a little crazy over them.

Meats

Richardson Farms – Their pork sausage is what helped our family transition to buying local food. They also have Thanksgiving turkeys.

Salt and Time – Amazing cured meats. I give Ben a hard time because his favorite team is the Bears, but the man knows how to make a delicious bratwurst.

Smith & Smith Farms – Chickens and quality pastured eggs, plus lamb

Windy Hill Farm – Did you know goat is the most popular meat in the world? Strangely, it’s kind of hard to find in parts of the US, but Windy Hill has almost every cut available. They also have lamb.

Dairy

Pure Luck Farm & Dairy – My favorite goat cheese is made by Pure Luck. You might see me snatching at packages of the seasonal June’s Joy as soon as it starts appearing.

Mill-King Market & Creamery – Raw (only available direct at the farm) and low-temperature pasteurized milk, as well as cheese products including cheese curds!

This is just a sampling of all the places to get local food. If I wanted to, I could completely avoid the grocery store, like my friend Carla. Her blog, Austin Urban Gardens, is a wonderful resource on all things eating local. I do also shop at my neighborhood HEB for necessities (my store has a great selection of King Arthur Flour products), and at Whole Foods. Both stores are working hard to get more local products on the shelves.

What’s your favorite place to get local food?

http://www.stetted.com/index.php/2013/04/05/where-i-buy-food-in-austin/| © Megan Myers, stetted, 2013. | Permalink | 4 comments | Add to del.icio.us
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