tag:blogger.com,1999:blog-87056510981998546142024-03-05T22:55:45.025-05:00Spock's AdventuresSara's adventures in food, travel, and miscellanySara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-8705651098199854614.post-41325454732568872922023-11-03T16:00:00.023-04:002023-11-03T16:00:00.131-04:00Welcome Back! <p><span style="background-color: white; font-family: georgia; font-size: large;">Hey Friends, </span></p><p><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;">I'm brushing off the old blog as I get back in the grove with writing. A<span style="white-space-collapse: preserve;"> friend got me these fun poetry magnets for my birthday and I promptly drafted this poem inspired by my work in progress, a novel about the confusion of language in Babylon and the lengths that one goddess and demon will go to help the human race. I’ve never written in this genre so I’m learning while I go and really enjoying the process. Looking forward to sharing more of my interests in writing, reviews, music, and more. I hope you stick around! </span></span></span></p><p><span style="background-color: white;"><span style="font-family: georgia; font-size: medium;"><span style="white-space-collapse: preserve;">~Sara<br /></span><br /></span></span></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkErkxhZU1qJu8hS-FcCIxCTBsDFja7vtBL_NskdiQzPQUae2kAJjNUhQeSI4PoFrptwcpwoF6QnFji-TmKiXjiHQgiliGPQTeI-W8mTF7cvz1PRJ2QELIlK6IHzu_5tbYSMeR0xxHXFvHMZ7D_eeralBnoJpLDPz3IxrAzbi3MKGyW6qUfK6UCYyWiK4a/s2048/A%20Novel%20About%20Language%20Poem.jpg" imageanchor="1" style="background-color: white;"><img alt="A Novel About Language these empty hearts cracked open under a long whispered question how will we know the truth? if I dream of life beneath our world, can you come with me? would she give her soul to find the answer? between time and love there my story begins" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkErkxhZU1qJu8hS-FcCIxCTBsDFja7vtBL_NskdiQzPQUae2kAJjNUhQeSI4PoFrptwcpwoF6QnFji-TmKiXjiHQgiliGPQTeI-W8mTF7cvz1PRJ2QELIlK6IHzu_5tbYSMeR0xxHXFvHMZ7D_eeralBnoJpLDPz3IxrAzbi3MKGyW6qUfK6UCYyWiK4a/w480-h640/A%20Novel%20About%20Language%20Poem.jpg" width="480" /></a></div><span style="background-color: white;"><br /></span><p><br /></p>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com0New York, NY, USA40.7127753 -74.005972812.402541463821152 -109.1622228 69.023009136178842 -38.849722799999995tag:blogger.com,1999:blog-8705651098199854614.post-24143893230881528932012-02-27T22:03:00.005-05:002012-02-27T22:12:26.895-05:00Sour Cream DoughnutsPinterest can be deadly if it drives you to make and eat doughnuts every day. I came across this blog post from <a href="http://christiescorner.com/2011/10/19/recipe-old-fashioned-sour-cream-doughnuts/">Christie’s Corner </a>the other day and knew that, despite my gluten-free regimen, I had to try these at some point. So, I pinned them and gave them a try today, when Mr. F, my 5 year old, was begging for doughnuts. I made some changes from the original recipe and adjusted for what I had on hand given I wasn’t prepared to make doughnuts. If you don't want to change it up, the orininal is probably just as amazing! Here’s my version of Sour Cream Doughnut Recipe modified from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker by Mark and Michael Kiebeck.<br /><br /><br /><div><br /><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5714017793789122098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gZZLwAZvw7WsMQIGHfaVLHKB8UEO9CT-wnBzYAhjM-ujw9IpfbkFoii6wR8_1btUcmXct9Cz24Zvam0l5gUQbEhyphenhyphenKZ6ArLjsWkogOadbqkfAiZ-w3f7gdoSuSFPUx26pCCb6HF_F0eza/s320/doughnuts+2.jpg" /><br />Sour Cream Doughnuts<br /><br />1 3/4 Cups Flour<br />1/4 Cup Corn Starch<br />1/4 Cup Flax Meal<br />1 1/2 tsp Baking Powder<br />1 tsp iodized salt<br />1 tsp cinnamon<br />1/2 Sucanat (white sugar works, too)<br />2 TBSP Butter – room temp<br />2 Large Egg Yolks<br />2/3 Cup Sour Cream<br /><br />In the bowl of a stand mixer, cream the BUTTER and SUCANAT. Add the EGG YOLKS and continue to beat until light colored. You should sift the flour and other dry ingredients (except the flax meal because it’s too course) but honestly, I didn’t. I just threw them into a bowl and let Mr. F whisk away. That worked out just fine!<br /><br />In alternating batches, add some dry ingredients and some SOUR CREAM to the butter/egg mixture until everything is in the bowl. Be sure not to over mix, just get it all combined. The dough will be sticky! Turn it out into a floured bowl, cover with plastic wrap and refrigerate the dough for at least 45 minutes or up to 24 hours.<br /><br />Instead of rolling out the dough, I floured some wax paper and turned the dough out. Flour the top of the dough and press it out until the dough is 1/2” thickness. I used a juice glass (dipped in flour) to cut out my doughnuts and I have a mini circle cookie cutter to cut the holes. You can re-roll and cut more doughnuts until you have used up all of your dough, but be sure not to knead it too much.<br /><br />Heat at least 2 inches of oil to 325°F. Get your post-frying station set up with a baking sheet, wire rack and paper towels. Add just a couple doughnuts at a time so that you don’t cool the oil too much. The frying step requires really close attention. Drop each ring into the oil, wait for it to float and flip it over. Fry for a minute (literally ONE minute) and flip again to be sure each side is golden brown and cracking. Remove from the oil with a slotted spoon and drain on paper towels.<br /><br />I glazed mine while they were HOT with 3 cups of powdered sugar, 2 TBSP light corn syrup, 2 TSP vanilla, and water until it hit the right consistency (no idea how much I used.)<br /><br />Seriously, if you don’t eat all of the little doughnut holes before they’ve cooled down… well, I just don’t know you at all.</div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 294px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5714017399419520082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKuDTCX93IGtWPNKepGxhJ6G4w8uWsG5V-FnikVnDOSoHMTrS6EFvCi939QRw9BqHmrbPFYXHqs-bGpsc3y8VZ39oJQwleuAnITkcvGKq-G6qkJ47aPT-vbc_qQiSxY2L_XE61P5aA-p7/s320/doughnuts+1.jpg" /><br />Enjoy! And a big thanks to <a href="http://christiescorner.com/2011/10/19/recipe-old-fashioned-sour-cream-doughnuts/">Christie’s Corner</a> for posting this recipe and making me eat my weight in Sour Cream Doughnuts.<br /><br />Thanks for reading,<br /><br />~Sara</div></div></div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com2tag:blogger.com,1999:blog-8705651098199854614.post-70174940280567598992012-02-22T08:00:00.000-05:002012-02-22T08:00:14.292-05:00Sara’s Gorgonzola Pasta<div>I often make dinner by throwing together whatever I have on hand, but a few years ago I set out to make a meal out of my favorite flavors: bleu cheese, mushrooms, fresh basil, and crushed red pepper. There are quite a few directions for these flavors, tossing them on a salad or making a rice dish. But since I’m working on week 2 of gluten-free living, I thought I could share a pasta dish with you and live vicariously while you all make and enjoy this dish. </div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 287px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711672940487007650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyxbFU8vqBu7f3Nu7lRjNNTYTidz6-YVUCVDECXEH4lgoAhxQCarLrXbT0PpP8ixm-I4i7_yhOJjXEv6HHbR3wAT7BlGI6xWkyDd_CUbdXZ_hdi2OlXEzdIj_bGqsRUldfWtKaF6ooPDx/s320/Hamburger+Head.jpg" /><br /><strong>Sara’s Gorgonzola Pasta</strong> <br /><div><br />Prep time: 15 minutes<br />Serves 2-4 Depending on appetites<br /><br />1/4 Red Onion – Minced<br />1 TBSP Garlic – Minced<br />2 C Mushrooms – Sliced<br />2 Small Zucchini – Sliced<br />4 TBSP Olive Oil<br />1/2 lb Green Beans – Blanched<br />1 tsp Sea Salt<br />1/2 tsp Fresh Ground Pepper<br />1/4 Cup Fresh Basil – Chopped<br />1/2 lb Cooked Pasta (I like Penne!)<br />1/4 lb Gorgonzola Cheese – Crumbled<br />1/4 tsp Crushed Red Pepper (You can use a pinch or none at all if you’re not up for the spice.)<br /><br />Heat 2 TBSPs of OLIVE OIL over medium heat in a large pan and sauté ONIONS and CRUSHED RED PEPPER for 3-5 minutes. Add GARLIC and ZUCCHINI, sauté for another 2 minutes. </div><br /><br /><div>Push the veggies to the side of the pan, add additional 2 TBSPs of OLIVE OIL and sauté the MUSHROOMS until cooked. Add GREEN BEANS, SALT, and PEPPER, heat through. </div><br /><br /><div></div><br /><div>Remove from heat, toss with PASTA, BASIL, and GORGONZOLA. Serve with an additional sprinkle of Gorgonzola and basil for garnish.<br /><br />This dish is super easy, fast, and especially handy if you have left over pasta on hand. If you have to cook your pasta first, your prep time will bump up to 30 minutes, still very fast for a complete meal! I hope you enjoy this tasty pasta while I wallow away on my gluten-free regimen… Stay tuned for more about gluten-free eating. Next week, I’ll be blogging away over on <a href="http://www.anarmyofermas.com/">An Army of Ermas</a> and I’m sure I’ll be bringing some new recipes to my Hero Complex readers as well!<br /><br />Thanks for reading,<br /><br />~Sara</div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com2tag:blogger.com,1999:blog-8705651098199854614.post-54793498162770744312012-02-13T08:48:00.004-05:002012-02-13T09:04:10.141-05:00Manic MondayGood Monday!<br /><br />Yes, it's another Manic Monday, but I won't be sending you off with brand new recipes today. We've had a bout of winter funk infect our house and I'd hate to include these nasty germs with anything else I'm handing off to my readers!<br /><br />Instead, take a little time to look through the ideas for romantic recipes that I posted last week:<br /><br /><a href="http://saraspock.blogspot.com/2012/02/wegetarian-wednesday.html">Pear & Bleu Cheese Salad with Wasabi Vinaigrette</a><br /><br /><br /><a href="http://saraspock.blogspot.com/2012/02/frou-frou-friday.html">Emily's Mocha Cake</a><br /><br />Another great idea for a romantic meal is my fantastic <a href="http://saraspock.blogspot.com/2012/01/secret-sauce.html">Spaghetti Sauce</a> with some of Tyler Florence's <a href="http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-and-meatballs-recipe2/index.html">Ultimate Meatballs</a>. I've made them dozens of times and they always solicit a WOW! Check them out!<br /><br /><br />My latest column appears over at <a href="http://www.anarmyofermas.com/">An Army of Ermas</a> today, where I'm giving out <a href="http://www.anarmyofermas.com/2012/02/your-perfect-valentine.html">FREE advice</a>. Oh, you want to read this. <a href="http://www.anarmyofermas.com/2012/02/your-perfect-valentine.html"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708619919464358610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQgtb5_Z_oplkAEThX63ffDwJM2JbHYUd9G9foM-YohGz-DhI5kCarFuE70iy270la70pt2ZeUHyxR3PbFGVxM3YROSalt6OyB9Tqf8GYNbn0FVyX52Ky6tqaU3cfb3pFxZhjSkQey9a2/s320/VALENTINE.jpg" /></a><br /><br /><p>Thanks for reading!</p><br /><p>~Sara</p>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com0tag:blogger.com,1999:blog-8705651098199854614.post-21213394061862333112012-02-10T07:01:00.003-05:002012-02-10T07:01:00.186-05:00Frou-Frou Friday<span style="font-family:georgia;">Three Course Romantic Meal - Dessert!</span><br /><br /><p><span style="font-family:georgia;"><strong>Emily’s Mocha Cake </strong></span><span style="font-family:georgia;"><strong></p></strong></span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 245px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5707322902518741042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHVvRrdiPKIjUrzIrb77fs2Y5SP40_CF4DJGCrTjsXmb7uA2q3MNCSu6iBN6jvLX9VmERHoAXisLB6WPIogBiHKA_45EH7DOk0dTSlb4le-p4U3H2Wuwl7-aIFnIg13NShbhL7PyH3U5f/s320/Mocha+Cake.jpg" /><br />When my friend Emily was graduating High School, I found myself on the poor end of fortune. I had enough money to buy her something beautiful, local, but small-ish. I wanted to do something for her that said, “I love you, but I’m poor!” Well, not exactly. Mostly, I just wanted to say, “I care about you so much that I did this for you!” And for me, when I care about you, I cook, create, write, or paint for you. For Emily, I decided to come up with a new recipe combining flavors that she loves, chocolate and coffee. Here’s my recipe for Emily’s Mocha Cake. It’s the perfect way to tell someone, anyone, I love you!<br /><br /><br />Serves: 1-10 People<br />Prep time: 2 hours<br /><br />1 3/4 Cups All Purpose Flour + 2 TBSPs for the Pan Prep<br />2 Cups Sugar (or sucanat)<br />3/4 Cup Unsweetened Cocoa Powder<br />2 Eggs – Room Temp<br />1 Cup Milk – At least 2%<br />1/2 Cup Vegetable Oil<br />1 1/2 tsp Baking Soda<br />1 1/2 tsp Baking Powder<br />1 tsp Salt<br />1 tsp Vanilla Extract<br />1 Cup Espresso – VERY Hot<br /><br />*You’ll also need wax paper, foil or parchment.<br /><br />Preheat your oven to 350° and prepare two 9” cake pans by greasing with butter and dusting with flour.<br /><br />Combine FLOUR, SUGAR, COCOA, BAKING SODA, BAKING POWDER, AND SALT in a large bowl, whisking to mix.<br /><br />In a small bowl, mix EGGS, MILK, OIL, AND VANILLA. Beat well with a mixer for a full minute and slowly add hot ESPRESSO to egg mixture, being sure to stir constantly so that the espresso doesn’t cook the eggs.<br /><br />Add the wet ingredients to the dry ingredients, folding and stirring until smooth. Don’t over stir, or your cake will lose its light texture.<br /><br />Pour batter into the pans and bake for 35-40 minutes. Allow to cool in the pan for 10 minutes before removing and cooling completely on racks. While your cakes are cooling, make the frosting.<br /><br /><strong>Frosting<br /><br /></strong>1 pound bag of Powdered Sugar<br />1/2 Cup of Cocoa Powder<br />1 Stick (1/2 Cup) Butter – softened to room temp<br />1/3 Cup Espresso<br /><br />Combine SUGAR and COCOA. Cream BUTTER on medium speed in a mixer and slowly add the sugar and cocoa. Add small amounts of the ESPRESSO until smooth. It may take the entire 1/3 of a cup, it may take a little less. If you need more than a 1/3 of a cup, use milk to make up the difference. Too much coffee will overpower the frosting.<br /><br />Once the cakes are cool and the frosting is frosty, trim both cake rounds so that they have two VERY flat sides. This should mean only trimming the top of the cake that has rounded during baking. On a serving dish, take small 1/2 strips of wax paper, foil, or parchment and line them around the edges with a flap hanging over the side of the dish. Place your first layer down on top of the wax paper. Layer about 1/2 cup of the frosting on the first cake round and place the second layer on top. Be sure to pick the flattest surface for the tip-top of the cake so that it looks the nicest.<br /><br />Here’s a little trick for frosting the rest of the cake. I usually take a cup or so of frosting OUT of the bigger bowl to do a crumb coating. You may have heard of it. A crumb coating is a thin layer of frosting that you spread over the entire cake before actually frosting it. I separate this small amount out so that the crumbs from the cake don’t get into my big bowl of frosting. Once you finish the crumb coating, let the cake sit for 10-20 minutes, letting the thin layer firm up. When it’s no longer sticky to the touch, go ahead and frost the heck out of that thin. I like to decorate this cake with some red sugar crystals, as you can see above.<br /><br />Let me know what your sweetheart thinks of my Mocha Cake!<br /><br />Thanks for reading,<br /><br />~SaraSara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com1tag:blogger.com,1999:blog-8705651098199854614.post-49866437852161825872012-02-08T11:07:00.004-05:002012-02-08T11:15:39.943-05:00Wegetarian Wednesday<div style="text-align: center;"><div style="text-align: left;">Three Course Romantic Meal - Part One</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So, the Hallmark Holiday is upon us. Are you going to attempt a romantic meal? Going out? While we don’t make much of an issue of Valentine’s Day in my house, I always like an excuse to make some fancy food. One of our favorite family meals is a 3-Course stunner worthy of Mom’s fancy china:</div></div><div><div style="text-align: center;"><span ><u><br /></u></span></div><div><br /></div><div>Pear & Bleu Cheese Salad with Wasabi Vinaigrette</div><div>Salmon Frites with Grilled Belgian Endive</div><div>Chocolate Cake with Mocha Frosting</div><div><br /></div><div>Today, I’ll share the recipe for my favorite vinaigrette. Friday, I’ll be posting my chocolate cake recipe. To make a delicious Salmon Frites, follow this simple recipe from the <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/pan-fried-salmon-recipe2/index.html">Food Network</a>. I do oven baked fries, <a href="http://www.foodnetwork.com/recipes/michael-chiarello/oven-baked-parmesan-french-fries-recipe/index.html">this version</a> is fantastic!</div><div><div style="text-align: center;"></div><div><span ><u><br /></u></span></div><div>I have an addiction to crunchy slaw and worked for a very long time to come up with a really great Asian Slaw recipe. After trying four to five different vinaigrettes and finding each one lacking a little “je ne sais quois,” I decided to make my own. The result was a dressing that I could use for almost anything, including a fresh Pear & Bleu Cheese Salad.</div><div><br /></div><div>Pear & Bleu Cheese Salad with Wasabi Vinaigrette</div><div><br /></div><div style="text-align: center;"><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgod1DGLI-N020fsrS1LCjpNpGSBtgGeGQSlmHspzaEyW4ZE_5iPpUOvkwBxAver9fibGM7KAmOG6h5FgPcdvbyOPbGJ4hdDK5GbxIbBEZUaG9t3Vnr13Qyk6SX5k65GgdVYt1i86Z27dbu/s320/salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5706797871886470194" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 269px; " /><div style="text-align: left; "></div></div><div></div></div><div>Serves 4-6</div><div>Prep time: 10 minutes</div><div><br /></div><div>Wasabi Vinaigrette</div><div><br /></div><div>1/4 Cup Rice Vinegar</div><div>1/4 Cup Olive Oil</div><div>3 TBSP Sesame Oil</div><div>1 TBSP Soy Sauce</div><div>1 TSBSP Lemon Juice</div><div>2 tsp Wasabi Powder</div><div>1 tsp Sugar</div><div>Pinch of Salt & Pepper</div><div><br /></div><div>Combine VINEGAR, SOY SAUCE, LEMON JUICE, WASABI, SUGAR, SALT, and PEPPER. Slowly whisk in OLIVE OIL and SESAME OIL. Taste and adjust salt and pepper if needed. I always taste my dressing my dipping a piece of lettuce or cucumber into it. This way, you can see how it's going to taste when used on your salad, not just on its own where it might be too tart or bitter. </div><div><br /></div><div>Pear & Bleu Cheese Salad</div><div><br /></div><div>1/2 head of Red Leaf Lettuce</div><div>Large handful of Baby Greens</div><div>12 slices of English Cucumber</div><div>12 Cherry Tomatoes</div><div>1/2 Cup of Bleu Cheese – Crumbled</div><div>1 Pear – Cored & Sliced</div><div><br /></div><div>Assemble each salad on a small plate, garnish with pear slices and bleu cheese. I usually allow each person to add their own dressing instead of tossing the lettuce. </div><div><br /></div><div>Come back on Friday to hear all about my fabulous Mocha Cake and what inspired me to create the recipe! </div><div><br /></div><div>Thanks for reading,</div><div><br /></div><div>Sara</div><div><br /></div></div></div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com2tag:blogger.com,1999:blog-8705651098199854614.post-193478463367527982012-02-03T07:58:00.000-05:002012-02-03T07:58:00.363-05:00Mandarin SoupYear of the Dragon<br /><br />I’ve been sharing a lot of soups lately, mostly because it’s winter. The weather has been tricking me into thinking spring is coming on, but I’m still in full-on soup mode. Hey, they’re delicious, filling, and most contain everything you need for a complete meal! And, we’re still celebrating the Chinese New Year with this delicious Mandarin Soup that I’ve been making for more than 15 years.<br /><br />When I was a newly married, bright-eyed baby, I had very little confidence in my cooking. So, early on I gravitated toward simple recipes that didn’t take me outside of the self-imposed comfort zone. One of my favorite wedding gifts was from my friend Cathy, <a href="http://www.amazon.com/000-Vegetarian-Recipes-Carol-Gelles/dp/0025429655">1,000 Vegetarian Recipes</a>. This 500 page tome starts with the basics of stocking your kitchen, travels through entertaining as a vegetarian, and finishes with a trove of soups, entrees, breads, sides, salads, desserts, and so much more. If you’re need great starter vegetarian cookbook or want to kick start your meal ideas, Carol Gelles’ is your girl! This soup is inspired by Carol's Mandarin Soup.<br /><br />Total Prep & Cooking Time: 25 Minutes<br />Serves: 4<br /><br />Mandarin Soup<br /><br />1 Cup Boiling Water<br />2 Cups Shitake Mushrooms – Sliced<br />5 Cups Vegetable Broth<br />1 TBSP corn starch<br />2 tsp Soy Sauce<br />2 TBSP Cold Water<br />1 Cup Carrots – Julienned<br />1 Egg – Beaten<br />1 Cup Extra Firm Tofu – Diced<br />2 Cups Fresh Spinach or Kale – Torn into pieces<br />1/2 Cup Bamboo Shoots<br />1/2 Cup Baby Corn<br />Thinly sliced scallions to garnish<br />Sesame Seeds to garnish<br /><br />Pour the boiling WATER over the sliced SHITAKE MUSHROOMS and put aside.<br /><br />In a little bowl, whisk together CORN STARCH, SOY SAUCE, and COLD WATER.<br /><br />In a large stock pot, add the VEGETABLE BROTH, and whisk in the soy sauce mixture. Add the mushrooms with their liquid and the CARROTS to the broth and bring to a boil, stirring or whisking continuously. After boiling, slowly stir in the EGG, being sure to break it up to ensure a silky texture.<br /><br />Lower the heat to medium and add TOFU, SPINACH OR KALE, BAMBOO SHOOTS, and BABY CORN. Continue to simmer until the spinach or kale is cooked through, about 5-10 minutes. The kale will take a few minutes longer to cook, if you choose that option.<br /><br />Garnish with SCALLIONS and SESAME SEEDS. Enjoy!<br /><br /><br />If you’re wondering why I try to incorporate more vegetables and vegetarian meals into my diet, I’ll be posting more about the Carbon Footprint Debate in the coming weeks. But here’s a bit of *cough* light reading from the <a href="http://topics.nytimes.com/top/news/business/energy-environment/biofuels/index.html?scp=2&sq=carbon%20footprint%20farming&st=cse">New York Times</a>. What are you doing to be more green? <br /><br />Thanks for reading!<br /><br />SaraSara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com0tag:blogger.com,1999:blog-8705651098199854614.post-61759985403596852752012-01-30T11:12:00.004-05:002012-01-30T11:44:09.752-05:00Manic Monday Meals<div style="text-align: center;"><br /></div>Kate’s Cashew Chili<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZVSnnS9jbjJL87vds3WxiO_w7-yaJ6hr62dLG13NMUQHIUfedTUuiP33nYmwhyUBQ43W6XTav3A0I0Ue-BfOme4CATHelxcB1CxzmdPCd3g7otzzh_qEJPXKrW7DgJ37fAjEPhMWE1Kp/s400/football.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5703465813263370114" />It's that time of year again, when the Giants are going to DOMINATE in the Super Bowl! Who's making Chili for the <a href="http://www.nfl.com/superbowl/46">Big Game</a>? It's one of my tailgating and football party staples, but I didn't always have a good Chili recipe. <div><br /></div><div>I used to work with a woman named Kate, who would bring lunch to the office wrapped in cloth napkins. Some days, the napkin would be filled with home made crusty bread, a generous spread of hummus, and some thinly sliced veggies. Other days, she would have a bunch of grapes, fresh whole grain crackers, and a handful of almonds. When I think of the term “Earth Mother,” an image of Kate gently floats into my brain, with her flowing hair, slender, graceful limbs, and bright smile. She used to share some delicious recipes with me and if I ever had a question about converting a meal to something vegetarian friendly, Kate was there with a head full of knowledge and a pencil to jot down recommendations.<br /><br />My standard chili recipe comes from Kate’s Cashew Chili. Of course, I tweaked, fiddled, and changed until I thought it was just right, but the base of this chili comes from Kate. I’m not really in touch with Kate anymore, but I wish I were! Kate! If you’re out there, give me a shout out! She would gasp in horror at my suggestion to add a little meat if you wanted(1/2 lb of ground beef, pork, or chicken), or to serve it with a generous sprinkle of cheddar and heaping spoon of sour cream. This is another cupboard ready recipe, so you should have no problems whipping it up when you’re out of other meal ideas! It may seem like a lot of ingredients, but most of these are spices that you have around.<br /><br />Total Prep & Cooking Time: 30 Minutes<br />Serves: 4 – 6, Depending on appetites<br /><br /><br />Kate’s Cashew Chili<br /><br />1 15oz Can of Kidney Beans – Drained<br />1 15oz Can of Garbanzos – Drained<br />2 Onions – Chopped<br />2 Green Peppers – Chopped<br />2 Celery Stalks – Chopped<br />4 Cloves of Garlic – Minced<br />1 Cup of Corn – I use frozen<br />1 Quart of Crushed Tomatoes<br />2 Cups of Water<br />2 Bay Leaves<br />2 TBSP Olive Oil<br />2 TBSP Butter<br />3 TBSP Fresh Dill – Chopped (if you don’t have fresh, it’s fine to use dried!)<br />2 TBSP Cumin<br />1 TBSP Coriander<br />1/4 Tsp Cayenne<br />1/2 Tsp Oregano<br />1/2 Tsp Basil<br />1/2 Tsp Black Pepper<br />2 Tsp Salt<br />1/2 Cup Toasted Cashews<br />1-2 TBSP Red Wine Vinegar<br /><br />Heat the OLIVE OIL over medium low heat in a large cast iron or stock pot. Add ONIONS and GARLIC, sauté for 2 minutes before adding the GREEN PEPPERS and CELERY. Cook until tender-crisp. Slide veggies to the side of the pan<br /><br />Melt in BUTTER, add all SPICES, HERBS, SALT, and PEPPER. Sauté for 2 minutes, stirring constantly to avoid burning. If you’re using FRESH DILL, avoid adding it now. If you’re using DRIED DILL, go ahead and add it with the other spices.<br /><br />Add TOMATOES, stirring and scraping pot to incorporate all the sautéed spices. Simmer for 10 minutes. If you haven’t toasted your CASHEWS, now’s the time to do it. 350° for 10-12 minutes.<br /><br />Add BEANS and WATER to chili, bring back to a simmer. Add toasted CASHEWS and FRESH DILL, simmer until heated through. Just before serving, add RED WINE VINEGAR. Start with 1 TBSP, taste. If it needs it, add the other tablespoon. Serve over rice and garnish with shredded cheddar, sour cream, and a healthy dose of Frank’s Red Hot.<br /><br />There’s a joke in my family about trying to eat Chili without rice. I just don’t understand how it can be done. Do you eat your Chili over rice? Noodles? Potatoes? Crackers? Corn bread? Just in a bowl with a spoon? However you eat it, I hope you enjoy Kate’s Cashew Chili!<br /><br />Thanks for reading,<br /><br />Sara<br /><br /></div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com0tag:blogger.com,1999:blog-8705651098199854614.post-26121562381177263682012-01-25T08:00:00.000-05:002012-01-25T08:00:07.396-05:00Wegetarian Wednesday<div>Red and White Soup</div><div><br /></div><div>This hearty and delicious soup originates from a great cookbook my <a href="http://www.amazon.com/Psychedelic-Six-Paul-Spock/dp/1412082366">Dad</a> bought for me many years ago called “<a href="http://www.amazon.com/Complete-Vegetarian-Pasta-Cookbook-Nutritious/dp/0785803564">The Complete Vegetarian Pasta Cookbook</a>,” by Emma Callery. The book is a treasure trove of amazing recipes from fresh pasta and basic sauces, comforting bakes and ragus, to the more adventurous pasta themed desserts like Cinnamon Fettuccine with Apple Sauce or Chocolate Pasta Torte. </div><div><br /></div><div>I’ve modified Callery’s recipe a bit to adjust to my family’s taste, but the original is really great, too. Another delicious change is from Parmesan to Bleu Cheese, taking this soup to full on patriotic status, but most of the time I stick with Parm. The first time I made this, I was surprised at how rich the soup was for something that could be pulled together so quickly. Tossing the pasta into the olive oil give it a bit of a toasted hint that works really well with the beans. </div><div><br /></div><div>Total Prep & Cooking Time: 30 Minutes</div><div>Serves: 4 – 6</div><div><br /></div><div><b>Red & White Soup</b></div><div><br /></div><div>3 TBSP Olive Oil</div><div>1/2 Onion – Chopped</div><div>2 Cloves Garlic – Minced</div><div>2 Parsnips – Chopped (optional)</div><div>1 Cup of Dried Pasta – shape of your choice (I really love to use pastina)</div><div>2 TBSP Tomato Paste</div><div>1 14oz Can of Kidney Beans – Drained & Rinsed</div><div>1 14oz Can of Cannellini Beans – Drained & Rinsed</div><div>8 Cups Vegetable Broth or Stock</div><div>1/2 Cup Fresh Parsley – Chopped</div><div>Salt & Pepper to Taste</div><div>Fresh Parmesan to Garnish</div><div><br /></div><div>Heat the OLIVE OIL over medium heat in a large stock pot. Add the ONION and sauté 3 – 5 minutes until they start to become clear. Add PARSNIPS, PASTA, and GARLIC, sautéing for another minute, but not longer. The garlic tends to get bitter if overcooked. </div><div><br /></div><div>Add BROTH and TOMATO PASTE. Raise heat, bring to a boil, and stir to incorporate the tomato paste. Reduce to a simmer and allow to cook for 10 minutes or until the pasta is al dente. Be sure to give it a stir every now and then so that the pasta doesn’t stick. </div><div><br /></div><div>Add both beans and parsley. Taste and add salt and pepper, if needed. Cook until beans are heated through, 3-5 minutes. Serve with a liberal sprinkle of freshly grated parmesan and a little more cracked pepper. </div><div><br /></div><div>You can serve this with some crackers, crostini, or just a simple loaf of bread. It’s packed with protein, ridiculously cheap, and oh so delicious. Aside from the parsnips and parsley, you should have most or all of the ingredients on hand. There’s something earthy and different about using parsnips in this soup, but if you don’t want to make a special trip, you can always leave them out or use carrots. This Red and White Soup is an excellent example of a vegetarian meal that doesn’t feel like it’s vegetarian. The soup is hearty and filling, I hope you enjoy it! Let me know what you think and what you're cooking. </div><div><br /></div><div>Thanks for reading!</div><div><br /></div><div>Sara</div><div><br /></div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com1tag:blogger.com,1999:blog-8705651098199854614.post-166964594178778242012-01-23T13:40:00.000-05:002012-01-23T13:43:10.405-05:00Packing Your Pantry<span >Packing Your Pantry<br /><br />As promised, I’m going to talk about what I keep in my pantry. I have a few categories that wouldn’t really qualify as items in your physical pantry, but I keep them on hand anyway. And can I just start by saying how much I hate the word PANTRY? Every time I type it or say it, I think, “Panty.” Then I start thinking about those panties that have secret pockets in them and what people might put in there. And no one wants to think about that. How about we say cabinets? Or create a new word? Suggestions?<br /><br />Dry goods <br /><br />Cans of crushed tomato<br />Chick peas<br />Kidney & Canellini beans<br />At least two different shapes of pasta (I like spaghetti & penne)<br />Peanut butter<br />Tortilla chips<br />Rice<br />Barley<br />Bullion cubes<br />Silken Tofu<br /><br />Frozen<br /><br />Chicken drums & thighs<br />Sweet Italian sausage<br />Ravioli<br />An assortment of veggies like corn, green beans, peas, & spinach<br /><br />Fresh<br /><br />Potatoes<br />Onions<br />Carrots<br />Celery<br />Garlic<br />Ginger<br />Lemon juice<br />Soy sauce<br />Assorted salad dressings<br />Salad fixings<br />Ground meat<br />Assorted cheeses<br /><br />With the above ingredients, you can whip up countless meals, including marinated chicken with rice and veggies; potato soup, cream of vegetable soup, chicken noodle soup, spaghetti and sausage or meatballs, hummus and chips, red and white soup (recipe coming up on Wednesday,) chicken stir fry with barley, pasta salad, fresh salad, Thai style lettuce roll-ups, mac and cheese, arroz con pollo, oh man, I could go on and on. All these meals can be made quickly, within 30-40 minutes, and offer various levels of nutrition. From comfort food to healthy meals, there’s something for everyone.<br /><br />What are your must haves that are stocking your cabinets? What go-to meals can you whip up with a moment’s notice? And can you please help me come up with a new way of referring to my –ick- pantry?<br /><br />Thanks for reading!<br /><br />Sara</span>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com6tag:blogger.com,1999:blog-8705651098199854614.post-39632866824250253242012-01-20T09:12:00.007-05:002012-01-20T09:58:47.990-05:00Secret Sauce<span><span style="text-align: left; "><br /></span><span style="text-align: left; ">My regularly scheduled Wednesday posting was interrupted by this: </span><a href="https://www.google.com/landing/takeaction/#utm_source=googlesem&utm_medium=cpc&utm_campaign=signup" style="text-align: left; ">SOPA</a><span style="text-align: left; ">. On with the show!</span><br /><br /></span><div><span>Secret Sauce</span><br /><br /><span>I have a secret. When I make traditional red sauce, I take out the traditional and add my own twist. At least I thought it was my own twist until I saw this on twitter:</span></div><div><span><br /></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 40px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBJge3wWiW3W8WIt-0etCYF-58kyheYRXOdm9hHYBZlaNz0janv-KeuIN_nmdBdzazNznCV9vjNAAQSti6FnQp-RAuowhGeKQWucu6NrcRpuaD_S9RBjGDUduBzUaKQS3trtskpLLq3Yc/s400/Batali.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5699727472878266162" /><span style="font-family: georgia; text-align: left; "><a href="https://twitter.com/#!/Mariobatali">Mario Batali</a> is out there spilling the beans! Or the carrots, in this instance. I learned the carrot trick when I was living in South America and my Mama always added shredded carrots to her red sauce. It seemed so strange to me at the time. We are not an Italian family, though my Dad grew up in an Italian neighborhood. I grew up watching him grow his own vegetables, peel tomatoes, and can shelves upon shelves of sauce. His sauce is amazing, but I never tasted sauce quite like my Mama’s. I’ve been fiddling with this recipe for years and have always come back to “simple is best.”<br /><br />So, now that my secret is out, I thought I’d share my sauce recipe with the rest of the world. It’s very simple and the optional add-ins can take the sauce to many different levels depending on how you plan to use it. In lasagna, I would keep it simple or perhaps add a little sausage. Over fresh ribbon noodles, I like to add some more veggies and keep the sauce a bit more chunky. If you are against using wine, go for some broth or stock.</span></div><div><span><br /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO2_e4tAARvkr4OIEoJyXPOVKyRS5vqmpENCV57ncKWZ-asEOUmFTWG1DAYZSdph-QvfZSPiaNsQVAFR-V9zYFlJhvUpNSXmGww_XEg3MOPWZiUqL68YSkccbHllSGRz9aEnzkMu1fNNI/s320/Spag+%2526+meatballs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5699726042756029474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 266px; " /></div><div><div style="text-align: center;"><span><b><br /></b></span></div><span><b>Sara’s Red Sauce<br /><br />2 29 oz cans of crushed tomatoes<br />2 Carrots – shredded<br />1 Medium Red Onion – chopped<br />4 Cloves of Garlic – minced<br />1/2 C Wine – Red or White, something drinkable, but not sweet<br />1 tsp Kosher Salt (more or less depending on your taste)<br />Pepper to taste<br />2 TBSP Olive Oil<br /><br />Optional<br />1/2 Pound Mushrooms – sliced<br />1/2 Pound Ground Turkey/Chicken/Pork/Sausage<br />1 Bell Pepper – chopped</b><br /><br />Heat OLIVE OIL over medium-low heat in a large pot and add the ONIONS. Liberally salt the onions and sauté for 3-5 minutes, adding the CARROTS about half way through cooking the onions. Add the other veggies, one at a time, cooking each for a few minutes and moving them to the side before adding the next. I always add the MUSHROOMS last, since they take the least amount of time to cook.<br /><br />After all the vegetables are sautéed, deglaze the pan with the WINE or BROTH and add the GARLIC. I prefer adding the garlic with the liquid so as not to over cook it. Stir and scrape the bottom of the pan before you add the TOMATOES to the vegetables. After adding the tomatoes, allow to simmer for at least 30 minutes and then eat it. Slather it on crusty bread, pour it over noodles, grab a spoon and fill your gaping mouth until you want to puke. Erm… Sorry, lost focus. Just, you know, enjoy in moderation. If you can.</span><div><span><br /></span></div><div><span>Thanks for reading!</span></div><div><span><br /></span></div><div><span>Sara</span></div></div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com2tag:blogger.com,1999:blog-8705651098199854614.post-24521268288185486162012-01-16T11:00:00.001-05:002012-01-16T11:03:36.356-05:00Manic Monday Meals<span >Manic Monday Meals<br /><br />I’m not sure what your pantry looks like, but next week I’ll be posting some staples and some suggestions for items you should keep on hand. One dish I like to be able to make at a moment’s notice is Hummus. The ingredients are cheap, nutritious, and don’t take up much pantry room. Once the Hummus is whipped up, you can pair it with chips, pitas, veggies, crackers, and sandwiches. It’s a great protein alternative, high in fiber, and let’s face it, Hummus is downright delicious! I usually use canned chick peas because they don’t require any prep time, but you are more than welcome to make them from dried beans. You can either use the liquid retained from the cans of chick peas or Olive Oil. The liquid will add sodium to your finished product while the Olive Oil will add fat, but the good kind. Also, most people don’t have tahini on hand, which isn’t an issue if you have natural peanut butter around. Just be sure you’re using peanut butter without added sugar. I know some people prefer more tahini, up to a 1/3 of a cup, but I really only use a little for texture and not for flavor. I love to load my hummus up with black pepper and cumin, or give it a couple dozen healthy shakes of Frank’s Red Hot. After you make it a few times, you’ll figure out how much garlic you like and whether you prefer olive oil or the reserved liquid. I like olive oil. Here goes!<br /><br />Hummus<br /><br />2-15 oz Cans of Chick Peas (liquid drained and reserved if you’re going to use it.)<br />2-4 Cloves of Garlic<br />4 TBSP Tahini or Natural Peanut Butter<br />4 TBSP Lemon Juice<br />Olive Oil or Chick Pea Liquid<br />Salt and Pepper to taste<br /><br />Mince up the GARLIC and add it to the bowl of a food processor along with the LEMON JUICE. Whiz it up for just a couple seconds and start adding the CHICK PEAS and pulse after each addition to break them up. Once all the CHICK PEAS are added, toss in the TAHINI or PEANUT BUTTER, SALT and PEPPER, and a little of the OLIVE OIL or LIQUID. Turn the processor on low and open the hopper (is that what you call that thing?) Slowly add liquid until the hummus reaches the consistency you want. I like mine with a little more texture, but you may like yours super smooth.<br /><br />To serve, scoop it out into a bowl, drizzle some Olive Oil on top and give it a sprinkle of fresh cracked pepper, paprika, or cayenne. Eat it and attempt not to hork down the entire bowl before the rest of the family comes to the table. Fail. Make another batch and serve.<br /><br />I like to serve mine with mini pitas, left over roasted chicken, carrots, celery, marinated olives, and chunks of fresh feta. Now that my mouth is watering, I’ll leave you to make your hummus while I go grab a spoon. You’re inviting me over, right?<br /><br />Thanks for reading,<br /><br />Sara</span>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com1tag:blogger.com,1999:blog-8705651098199854614.post-8087926991989049442012-01-13T07:00:00.005-05:002012-01-13T07:00:07.899-05:00Frou-Frou Friday<span style="font-family:georgia;">Frou-Frou Friday<br /><br />In an attempt to make some homemade gifts this year, I took inspiration from a recent Food Network Magazine article about edible offerings. I had never tried to craft candy before, but there were quite a few recipes in a little magazine pull-out that seemed simple enough to start. In particular, I wanted to make </span><a href="http://sugartown-sweets.blogspot.com/2011/12/oh-my-peppermint-stars.html"><span style="font-family:georgia;">Peppermint Stars</span></a><span style="font-family:georgia;"> without the peppermint. I thought I could fiddle with the flavors and come up with something deliciously non-peppermint. I decided to use the classic Orange and Chocolate combo by adding orange extract and the zest of one orange.<br /><br />Using the original recipe found in the link above didn’t exactly work for me. My little discs of filling were too limp to dip in the melted chocolate. They practically melted at the touch even after chilling and the process made a huge mess, wasting quite a few ingredients. Amidst the pitying comments from my sister, “Don’t worry, Martha*. Candy is really hard,” and the less than sympathetic, “You can’t be perfect at cooking everything,” from my mother, I thought there had to be a better way. I could have used sticks like Sugartown Sweets did, but the filling still wouldn’t have held up to dipping.<br /><br />I went back to the recipe and made a few modifications: removed the milk, added more butter, rolled the filling out a bit thicker, and thinned out the dipping chocolate. The resulting candy was much easier to work with, but I can’t lie to you. This isn’t a throw together kind of sweet. It takes time, patience, and a considerable love of chocolate. So, yeah. Frou-Frou.<br /><br />Ingredients for Filling</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaUgAl8rEc_ivnqZmsmZmdfosqu395fjdZIaOPRSI2BDoypvw9SLTlWMvhRYMm8b_3Uk_dKwT97T_GZDNQxfw5t8ektDPZ0WmtG2jb-v5yP1iCUB5N_0kTp5qGboU5sLwuffDlpBNpvF6/s1600/Candy+ingredients.JPG"><span style="font-family:georgia;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 259px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696457009712340162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaUgAl8rEc_ivnqZmsmZmdfosqu395fjdZIaOPRSI2BDoypvw9SLTlWMvhRYMm8b_3Uk_dKwT97T_GZDNQxfw5t8ektDPZ0WmtG2jb-v5yP1iCUB5N_0kTp5qGboU5sLwuffDlpBNpvF6/s320/Candy+ingredients.JPG" /></span></a><span style="font-family:georgia;"><br />2 Cups of Confectioner’s Sugar<br />2 TBSP Corn Syrup<br />4 TBSP Butter<br />1 tsp Extract, flavors like, peppermint, orange, lemon, root beer, or almond<br />Zest of one Orange or Lemon (optional, if doing a citrus flavored candy)<br /><br />Ingredients for Chocolate Coating<br /><br />6 oz Semisweet Chocolate Chips<br />2 TBSP Corn Syrup<br />1 TBSP Butter<br />1 tsp Water<br /><br />Blend confectioner’s sugar, corn syrup, butter, zest, and flavor until smooth. I found that using a mixer was easier than by hand, though you certainly can stir these up if you don’t have a mixer. A little tip: coat your tablespoon measure in cooking spray so that it slides right off into your mixing bowl.<br /><br />Bring together in a ball, flatten to a disc, wrap in wax or parchment, and chill for at least 30 minutes.<br /><br />I used wax paper to roll these out so that I didn’t end up with sticky sugar all over my counter. Dust the paper and your filling with some confectioner’s sugar and roll out to 3/8 to 1/2 inch thickness. Cut into desired shape, I used little circles so that I could make these look like peppermint patties. My circle cookie cutter measures an inch and a half in diameter.<br /><br />After cutting out your shapes, insert a toothpick into each. Your fingers will thank me later. Put all of the little filling pops onto a cookie sheet and freeze until hard, about an hour. I did all of these steps the night before and then dipped them on the following day.<br /><br />Melt Chocolate, corn syrup, butter, and water together over a double boiler. Not sure what that is? I use a rimmed glass bowl that sits over a sauce pan. Add water to the pan until it just hits the bottom of the glass bowl and bring to a soft boil over medium heat. Stir until the chocolate is silky and smooth.<br /><br />Using the toothpicks as a handle, dip the discs into the chocolate, quickly coating the entire thing. It’s handy to have a spoon in your opposite hand so that you can hit those hard to reach places near the toothpick. Place the coated candy back onto the cookie sheet. When all discs are coated, put the sheet into the fridge until the candy coating sets up, about 20-40 minutes. Remove from fridge, pop the toothpick out, and eat.<br /><br />One last thought. These candies are delicious, but you really can’t leave them sitting out, particularly if it’s warm in your house. They’ll either melt or be inhaled before they have time to melt. Store them in the fridge.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLM2S155iq33RFYNe10vDSn-I9HALZCmWOhGaAiSy3gzndhHOnTpDtItcep60_4Skm_YtrCTZopQuP-fHyDnuEnym1zmhDizh6rYq9uRs0FB1RoQ_8I2NbVsvxeJxdM5tD11OfGCF-S3uL/s1600/Candies.jpg"><span style="font-family:georgia;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696457015668010242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLM2S155iq33RFYNe10vDSn-I9HALZCmWOhGaAiSy3gzndhHOnTpDtItcep60_4Skm_YtrCTZopQuP-fHyDnuEnym1zmhDizh6rYq9uRs0FB1RoQ_8I2NbVsvxeJxdM5tD11OfGCF-S3uL/s320/Candies.jpg" /></span></a><span style="font-family:georgia;"><br /><br />Hope you enjoy!<br /><br />Thanks for reading,<br /><br />Sara<br /><br />*Yes, my sister calls me </span><a href="http://www.marthastewart.com/?xsc=goo_ms-brand-home-page"><span style="font-family:georgia;">Martha</span></a><span style="font-family:georgia;"><span style="font-family:georgia;">.</span> </span>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com3tag:blogger.com,1999:blog-8705651098199854614.post-46723872306762203542012-01-11T11:15:00.004-05:002012-01-11T11:28:44.297-05:00Wegetarian Wednesday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHvA3oS41SoppawMOvJGmbd6rj4b-v80yWP7s46H3DsrFkL89UIF551MC8UdH6D2zOzTFP5QeEo9yJYcBUo9U9m8ExC2p3zJflujbFXEbT17KCiPnqAPIQ4ywT2xc31uqBV-Zldq9WQCa/s1600/veggies.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 287px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696411831910707138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHvA3oS41SoppawMOvJGmbd6rj4b-v80yWP7s46H3DsrFkL89UIF551MC8UdH6D2zOzTFP5QeEo9yJYcBUo9U9m8ExC2p3zJflujbFXEbT17KCiPnqAPIQ4ywT2xc31uqBV-Zldq9WQCa/s320/veggies.jpg" /></a><br /><br /><div><br /><div><span style="font-family:georgia;">In a former life, before a nine and a half pound baby sucked all the life, um- iron out of me, I was a vegetarian. I routinely slipped tofu into recipes with such ease that avowed carnivores never even noticed. One friend claimed he would never, NEVER eat tofu. And he never did, unless you count the entire pan of my lasagna that he inhaled, or that massive crock of cream of vegetable soup he took home, or the huge plate of mushroom stroganoff he housed… no, he never ate tofu.<br /><br />This Stir fry recipe is good on its own, but you can add tofu if you’d like. I would pat dry some cubes of extra firm tofu and pan fry them in small batches before the onions. Also, the veggies I use are more for texture and less for taste. I really think that any combination of veggies could work in this stir fry, including snow peas, baby corn, cauliflower, or cabbage. Sometimes to mix things up, I put a segment or two of STAR ANISE into the sauce and remove them before adding it to the veggies. It infuses the sweet and salty sauce with a licorice like earthiness that takes it to another level. I like my veggies to have a bit of a crunch, so I don’t slice or chop them too thin, except for the carrots and onions. To garnish this dish, I would save a couple sprigs of cilantro and chop up a handful of nuts to sprinkle over the top.<br /></span></div><br /><br /><div><span style="font-family:georgia;"><br />Stir Crazy – Serves 4<br /><br />1 C Barley<br /><br />Sauce:<br /><br />1/3 C Soy Sauce<br />2 TBSP Rice Vinegar<br />2 TBSP Brown Sugar or Sucanat<br />1 TBSP Corn Starch<br />1 TBSP Fresh Ginger – minced<br />1 Clove of Garlic – minced<br />Pinch of Red Pepper Flakes<br />2/3 C Cold Water<br /><br />1 Small Red Onion, about 2/3 C – chopped<br />2-3 Celery Stalks, 1 1/2 C – cut on the bias<br />1 C Carrots – thinly sliced on the bias<br />1/2 Green Pepper – in strips<br />1 C Broccoli – in medium stalks<br />1/3 C Edamame – shelled<br />1/2 C Fresh Cilantro – chopped<br /><br />2 TBSP Olive Oil<br />2 TBSP Sesame Oil<br /><br />Cook the BARLEY first! It will take close to an hour unless you have a rice cooker.<br />Bring 5 C of water to a rolling boil, add BARLEY. Reduce to a simmer and cover. Cook for 40-50 minutes and test for texture. Chewy! Yum!<br /><br />In a small bowl, whisk CORN STARCH and WATER until smooth. Add the remaining sauce ingredients, SOY SAUCE, RICE VINEGAR, BROWN SUGAR, GINGER, GARLIC, and RED PEPPER FLAKES. Set aside<br /><br />In a large skillet or wok, heat a tablespoon of each OIL over medium high heat. The idea with stir fry or wokery cooking is to flash cook each of the ingredients and then bring them all together at the end with the sauce. You’re going to add those later. The ONIONS will take the longest and will season the oil, so I like to start there. Once the ONIONS are almost translucent, use a slotted spoon to pull them out of the skillet and into a bowl. I usually just use the serving bowl I plan to use in order to avoid more dishes, but I’m lazy like that. From there, you can work your way through any of the ingredients one at a time except the CILANTRO and EDAMAME.<br /><br />Once they’re all cooked, toss everything back into the pan including the EDAMAME. Give the sauce another little stir and pour it over the veggies. Bring to a low boil, allowing the sauce to thicken. This shouldn’t take more than 2 – 3 minutes. Serve over barley, garnish, and nosh!<br /><br />What’s your favorite stir fry veggie?<br /><br />Let me know how the recipe works for you! Thanks for reading!<br /><br />Sara</span></div></div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com0tag:blogger.com,1999:blog-8705651098199854614.post-62422861106919009652012-01-09T16:08:00.003-05:002012-01-09T16:17:19.564-05:00Manic Monday Meals<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgAq9khMMezMcuni3FGuL4hg5bH-Ozl5stPrsNdlDDmMXr_AOwSr84UnlWksMmoKLI-MByht5nUP_URZzstQqJ0qSIKCSjR6qIhrRfUfwOWCEixdeyNygUKnsMGq7pWnZ7LjqD0pc8-Br/s1600/IMG_0777.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5695743606374669058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgAq9khMMezMcuni3FGuL4hg5bH-Ozl5stPrsNdlDDmMXr_AOwSr84UnlWksMmoKLI-MByht5nUP_URZzstQqJ0qSIKCSjR6qIhrRfUfwOWCEixdeyNygUKnsMGq7pWnZ7LjqD0pc8-Br/s200/IMG_0777.jpg" /></a> <br /><div><span style="font-family:georgia;">Manic Monday Meals</span></div><br /><br /><p><span style="font-family:georgia;"></span></p><br /><p><span style="font-family:georgia;"></p></span><span style="font-family:georgia;"><br /><div>I’m starting a weekly feature called Manic Monday Meals. If Monday in your house looks anything like mine, I’m sorry. The sloppy dismount of the Monday alarm clock, the whirl of coats, jackets, and scarves as you bustle out the door, wondering if there’s cash left in your kid’s lunch account because you left the lunchbox on the kitchen table. Work, family, laundry, cleaning. And after all that, you have to worry about dinner. Never mind lunch, you missed it. Well, worry no more! I’m going to post a meal a week, something easy, made from ingredients your should already have in your fridge and pantry.<br /><br />This week, we’re going to do a variation on Vichyssoise. Don’t let the big fancy French word scare you, it’s just potato soup. Sometimes it’s served pureed and cold, but my version isn’t classic, so foodies? Turn away in horror as I bastardize this classic French dish. It's going to be chunky, hot, and tasty. No, that's not what she said.<br /><br />Sara’s Potato Leek Soup<br /><br />3 TBSP Olive Oil<br />6-8 strips of Bacon - cubed<br />4 C Potatoes - cubed<br />4C Spinach - uncooked or 10oz pack of Frozen Spinach<br />1 large Leek – thinly sliced or 1 Onion - diced<br />6 C Stock<br />2C Water<br />2 cloves of Garlic - minced<br />Salt/Pepper to taste<br />Sharp cheddar for garnish if you have it<br /><br />A few notes before I give you some guidelines: I’m not a stickler for any of these ingredients. If you have kale instead of spinach, it works great as an additional texture in this soup. If you’re stocked up on carrots or parsnips and fresh out of potatoes, give that a go. Really, any mix of root veggies can work in the place of the potatoes. If you don’t have stock or don’t keep it on hand, use water and bullion cubes. I won’t tell! Here we go!<br /><br /><br />Heat the OLIVE OIL over medium heat. Add cubed BACON and render. Using a slotted spoon, remove bacon cubes from the pan, but leave all the good stuff behind. Save this crispy deliciousness to garnish your soup.<br /><br />Sauté the LEEK/ONION in the rendered fat and oil until translucent, about 4 minutes. Add minced GARLIC and sauté for an additional minute.<br /><br />Add POTATOES, STOCK, and WATER to the pan and bring to a boil. Reduce to a simmer and cook until potatoes are soft, about 15 minutes.<br /><br />Just before serving, stir SPINACH into soup and bring back up to temperature. Taste for seasoning and add SALT and pepper as needed. Serve and garnish with crispy bacon and a little sharp cheddar if you’d like.<br /><br />And that’s it! In less than 30 minutes, you’ll have a hearty and delicious soup that your family will love. At least they should, I mean, who doesn’t love a pot of potatoes? And all that iron rich spinach you’re sneaking in there? They’ll never even notice it swirling in little ribbons of green amongst the crisp pieces of bacon and gooey cheese that you’ve tossed on top.<br /><br />Hope this recipe makes your Manic Monday a little easier! Enjoy!<br /><br />Thanks for reading,<br /><br />Sara</span></div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com3tag:blogger.com,1999:blog-8705651098199854614.post-82394668950556102011-12-23T09:57:00.003-05:002011-12-23T10:04:21.322-05:00Gooey Erma GoodnessIf you haven't noticed, I've been doing a (mostly) monthly column over at <a href="http://www.anarmyofermas.com/search?q=sara+spock">An Army of Ermas</a>. You should go read my November column if you missed it. Maybe you'll get a giggle out of it or maybe you'll just point at me and laugh. I'm cool with that. Just read it!<br /><br /><a href="http://www.anarmyofermas.com/2011/11/genes-in-my-jeans.html">The Genes in My Jeans</a><br /><br />I'll be back soon with another column and a few recipes I've been working on this fall and winter.<br /><br />Thanks for reading,<br /><br />~SaraSara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com0tag:blogger.com,1999:blog-8705651098199854614.post-68104624339264841402011-09-08T09:34:00.001-04:002011-09-08T09:35:48.180-04:00ErmasMy new column is up over at an Army of Ermas! Click to check me out!<br /><br /><a href="http://www.anarmyofermas.com/2011/09/baby-blubber.html">Baby Blubber</a><br /><br />Thanks for reading,<br /><br />SaraSara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com1tag:blogger.com,1999:blog-8705651098199854614.post-45408123353760018782011-08-09T09:00:00.004-04:002011-08-09T10:48:17.534-04:00An Army of Awesome<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xCzdjDdoENczFbA1O0sK9GkkIzVF01PKCt4wUMCfZdZUvWHN3klM2IciDkbEh2epzVKduMe6VqPuGvYhC7hXjQYAhId9_AgRyShHnPIANBcH0trmUDrX5c0aA5GD53Mm8ohvZ2nBKt_a/s1600/Stacey.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 317px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5638867866634900082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xCzdjDdoENczFbA1O0sK9GkkIzVF01PKCt4wUMCfZdZUvWHN3klM2IciDkbEh2epzVKduMe6VqPuGvYhC7hXjQYAhId9_AgRyShHnPIANBcH0trmUDrX5c0aA5GD53Mm8ohvZ2nBKt_a/s320/Stacey.jpg" /></a>
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<br /><div><span style="font-family:verdana;">Today hath been declared An Army of Ermas Day! I’m a contributing columnist over on An Army of Ermas where I’m surrounded by humor geniuses of all sorts. I’d like to take a minute to thank our fearless leader and noble editor, Stacey Graham. Stacey not only works hard to ensure the world reads our words and our words are pretty enough to be read, but she has an agenda packed with kids, zombies, spy camp, several book deals, and copious amounts of granola. On top of all that, she is a beautiful person. A friend recently said that everything seems more peaceful when Stacey walks in the room. And it does.
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<br />Stacey, I’m honored to be included amongst your contributors and proud to call you my friend. Thanks for all of your hard work. You. Are. Awesome. Love you, Boss! </span></div>
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<br /><div><span style="font-family:Verdana;">Thanks for reading,</span></div>
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<br /><div><span style="font-family:Verdana;">~Sara</span></div></div>
<br />Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com6tag:blogger.com,1999:blog-8705651098199854614.post-14809055614522667852010-07-27T13:36:00.005-04:002010-07-27T13:54:01.934-04:00Psycho Babble“I should be… I have to… I can’t…” go ahead, fill in the blank. We all say this sort of thing or think it. Our minds are split into tasks we have to complete or should be doing and things we want to do. I have some time “off,” finishing online classes, only working one part-time job, and packing to move in 2 weeks. This week, I assigned myself a single task: Cook. Every. Day. We ate out a lot last week, which is fine occasionally, but we ate out A LOT. Hey! Cooking in a half-packed kitchen is tough, but we are moving in two weeks and my new kitchen, it needs work. I’m determined to enjoy every last recipe in my spacious, modern, chef-friendly, fully equipped kitchen before plummeting into the depths of an early 80’s nightmare, complete with particle board cabinets. The nightmare will be short lived; we’re knocking down walls, gutting the kitchen, and remodeling within 6 months. But 6 months without my kitchen! So, I’m cooking while I can.<br /><br />When I have time for creative pursuits, I make dessert. I’m not sure what that says about me. I have other interests. In another lifetime, I was a writer, an artist, a poet, and I still love those things. But dessert? When you make something delicious, you know it. People smile, they make yum-sounding noises, they ask for more. My egotistical little mind loves recognition. And when I channel Martha, instant gratification! Last night, I took a little trip on the ego train. Choo-choo! My voyage was a result of this beauty. Let me pause to marvel at my artistry….<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERO5Krqgb2eI3LFPfpLj5ZScVc6x1DjBahSRgCVpBUn-ySvBLEHTXCuMPwOxu9eRJaGmduheV81Aiw1kfwlFyfijw8IRc2G_hinKmN-s1hQf_O0ZVD-DS_OEXzpWAvzjPYnU-9_-ZbQNP/s1600/tart.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 239px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498642300848009602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERO5Krqgb2eI3LFPfpLj5ZScVc6x1DjBahSRgCVpBUn-ySvBLEHTXCuMPwOxu9eRJaGmduheV81Aiw1kfwlFyfijw8IRc2G_hinKmN-s1hQf_O0ZVD-DS_OEXzpWAvzjPYnU-9_-ZbQNP/s320/tart.JPG" /></a>Ha! The tart was tasty and is modified below from an EDF recipe that can be found <a href="http://www.marthastewart.com/recipe/fresh-orange-and-yogurt-tart">here</a>.<br /><br />Crust:<br /><br />3/4 cup raw almonds<br />1/3 cup granulated sugar<br />A Pinch of Coarse salt<br />1 1/3 cup all-purpose flour (spooned and leveled)<br />1 stick of unsalted butter<br /><br />Filling:<br /><br />2 teaspoons plain powdered gelatin<br />1/2 cup half-and-half<br />1 cup plain nonfat Greek yogurt<br />1/2 cup sour cream<br />1/3 cup packed light-brown sugar<br /><br /><br />Directions:<br /><br />In a food processor, pulse almonds, granulated sugar, and salt until finely ground. Add flour; pulse to combine. Cube cold butter, add to processor and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom or a cheesecake pan. Freeze 15 minutes.<br /><br />Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.<br /><br />In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).<br /><br />Decorate with fruit of your choice. I used 1/2 a pint of organic strawberries, a kiwi, and a peach.<br /><br />A few notes: I like more crust, so I modified the original to make it more robust. When heating the half and half, it might be nice to infuse a bit more flavor into the yogurt custard thingy. A vanilla bean? Lemon or orange zest? Oooo! Star anise? Can you think of any modifications? Let me know if you try it and how it turns out.<br /><br /><br />Tonight's menu: Pan seared rosemary pork tenderloin with polenta and garlicky kale.<br /><br /><br />Thanks for reading!<br /><br /><br /><br />~SaraSara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com3tag:blogger.com,1999:blog-8705651098199854614.post-42735655171258067522010-07-26T03:49:00.000-04:002010-07-26T03:49:00.752-04:00Odds & EndsHey! I have a blog! When did this happen? Please stand by as I try to make blogging a regular part of my life, but don't stand on your head. You might pass out! Schedule adjustments don't come easy to me! In the meantime, I have a few odds and ends for you: <br /><br /><br /><br />-Dr. Charles is hosting the First Annual <em>Charles' Prize for Poetry </em>for poetry in the context of science and medicine! Details can be found <a href="http://www.theexaminingroom.com/2010/07/poetry-contest/">HERE</a>. To quote from Dr. Charles, "Should your poem be selected as the winner, you shall receive an award of $500, along with a cherry tomato from my garden. Seriously." How amazing is that? I LOVE cherry tomatoes!<br /><br /><br /><br />-Have you seen this <a href="http://milasdaydreams.blogspot.com/">blog</a>? It's strange and adorable and I am now wondering what my own little monkey dreams about each time he catches a bit of <a href="http://milasdaydreams.blogspot.com/">shut eye</a>...<br /><br /><br /><br />-Also, when once I finish moving into the new place, I want to try to make goat cheese ice cream. <a href="http://www.mytartelette.com/2010/07/recipe-cherry-plum-crumbles-with-goat.html">Fer serious</a>!<br /><br />Enjoy the links and thanks for reading!<br /><br />~SaraSara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com1tag:blogger.com,1999:blog-8705651098199854614.post-11824263820512185922010-02-11T23:00:00.004-05:002010-02-11T23:08:56.994-05:00I once danced a Huayno with a man named Melquiades<div>Do memories sneak up on you? You’re walking down the street and a restaurant emanates with the smell of your grandma’s goulash. They don’t have the goulash, or anything close, but the smell has the power to make you open the door and take you back. Popcorn is popping in the microwave, because that’s how people make it these days, and suddenly you’re transported to a South Floridian dinner theater. Star Wars Episode IV is on the big screen and your dad’s beer sits precariously close to the edge of the table. </div><div> </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydAB-6fwkkilff_2RNFqFGJWPS17g3kU_Lx7fXHjDA_6bReccL-NIchY_uTAMLqcIMsr6TZ4Pb0a2DaMbwhiUp4G-w7hYoCMFEBzuvbuesv8aFftr_yOIOel0FqTFHi4Nftrgp3uMQpiN/s1600-h/Picture+125.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5437203985814586098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydAB-6fwkkilff_2RNFqFGJWPS17g3kU_Lx7fXHjDA_6bReccL-NIchY_uTAMLqcIMsr6TZ4Pb0a2DaMbwhiUp4G-w7hYoCMFEBzuvbuesv8aFftr_yOIOel0FqTFHi4Nftrgp3uMQpiN/s320/Picture+125.jpg" /></a>Digging through articles about melting glaciers and global warming, pictures of Aymara and Quechua farmers tug strands of memory to the front of my mind. I’m 19 and dressed in a jewel toned velvet skirt with layers and layers of native slips beneath, some cotton, some wool, all beautifully embroidered with patterns as old as the Inkas. Braids and a hat complete the ensemble, my feet tap out a quick beat while my partner turns pink with embarrassment. He never danced a Huayno before, but he would spin one for the gringa. He raises his brow in awe of my ease with his native dance. We turn circles around each other, striking the concrete with heavy clicks as the charango intensifies. The swish of my skirts mimic the shuffling second beat of our feet. His handkerchief brushes my shoulder as we cross the floor. The up-tempo slows when I see it now, pitched voices soften while the two dancers swirl in my memory. Burgundy skirts, yellow shirt, gold-toothed smile, luggage, Cruz del Sol, customs, blink, 14 years pass in the mist of that swirl. But still… I tap my foot, turn on Pandora, and suddenly I’m spinning a Huayno with Melquiades Augustine. I wonder where Tio Augustine is now. Doing missionary work in the Amazonas? Up in the mountains or back home in the sweltering heat of Chepen? Teaching his son to drive? Time ticks away, mountains melt.<br /><br />“Mommy, you can dance!” My three year old is now turning circles with me on the kitchen floor. I pause and smile at him. I hope he can meet my Tio one day and those mountains that brought my memories back.<br /><br />More on the mountains next week. Sorry for the neglect. I'm posting more often. Pinky swear.</div><br /><div></div><br /><div></div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com4tag:blogger.com,1999:blog-8705651098199854614.post-37423283306406553852009-11-10T09:09:00.001-05:002009-11-10T13:43:29.352-05:00I don't want to write thisI don’t want to write this post. I wish I didn’t have to write it, but I do. It’s been there, bumping against that lump in my throat for 5 months. Five. Months. I can’t believe five months has gone by and I still don’t want to write this post. Please bear with me while I try. Hold my hand and wrap a friendly arm around my shoulders. This is going to hurt. <div><div><div><div><br /><div></div><div></div><br /><div>My Graduation Party<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphPzaC8yjs4Cl_OwCdPj0yapPvgBCVR3JSZb2pG_xpT-rQljegkRyq6Q1pJuWytsZWU3B-NjFNyDlPPQ6G0wSSo5owAn9WtUFEhBeUu8Wc6-2wcFxdkQCIp1eeCkmDFt2p_TQjeP40WbY/s1600-h/Sara's+Grad+Party+Group.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 218px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402312234893367794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphPzaC8yjs4Cl_OwCdPj0yapPvgBCVR3JSZb2pG_xpT-rQljegkRyq6Q1pJuWytsZWU3B-NjFNyDlPPQ6G0wSSo5owAn9WtUFEhBeUu8Wc6-2wcFxdkQCIp1eeCkmDFt2p_TQjeP40WbY/s320/Sara's+Grad+Party+Group.jpg" /></a></div><br /><div>My friend Aaron isn’t so much like my friend as he is my brother. We grew up together, lived in the same house for a while during our formative years, and never strayed too far from each other.</div><br /><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFjvOilK1r9dS4YUWoIzQMVgDlJ9O-CpXGLcv_A206rbtmYp2uZW10QVucqQxBUMK6hcV2gblFJHUxAL6xU3XHDkl3kelf8QQ5mtRMncbYhInU8Oe4I6jSxk6GM0vbSMBFT0vpUnkOT1y/s1600-h/Aaron+%26+Lo.jpg"></a></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0J89pXxaLw0DegYpMfTiwLYNv7IxD-R6imYj21ONNydwOOuy5f8U_qcZ38uR0HQc78ZyxDeKxyQVOyelTls3x9ApiZOHI4gvR8E2ui098yC9Nz-d5b9Muu9c_zQMTtBS-_-8mjijqISW/s1600-h/Cropped+P%26A.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 206px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402312236728876914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0J89pXxaLw0DegYpMfTiwLYNv7IxD-R6imYj21ONNydwOOuy5f8U_qcZ38uR0HQc78ZyxDeKxyQVOyelTls3x9ApiZOHI4gvR8E2ui098yC9Nz-d5b9Muu9c_zQMTtBS-_-8mjijqISW/s320/Cropped+P%26A.jpg" /></a></div><div>He has been my brother’s best friend for more years than I can remember. There are so many memories tied up with Aaron, his family, and mine. In fact, I can’t remember a momentous day without remembering his contribution to it: thoughtful, kind, caring, funny. Damn funny. Aaron makes a room laugh with him, at him, but not because he’s a clown or an idiot. He knows your chuckle point, what gets your giggle going and he exploits that knowledge with discernment. And when he’s got you laughing, you’ll be privy to the smirk, the same little grin he’s carried since the forever accompanied by a twinkle of his eyes. His green eyes had the greatest twinkle. </div><br /><div></div><br /><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFjvOilK1r9dS4YUWoIzQMVgDlJ9O-CpXGLcv_A206rbtmYp2uZW10QVucqQxBUMK6hcV2gblFJHUxAL6xU3XHDkl3kelf8QQ5mtRMncbYhInU8Oe4I6jSxk6GM0vbSMBFT0vpUnkOT1y/s1600-h/Aaron+%26+Lo.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 222px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402312242019053378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFjvOilK1r9dS4YUWoIzQMVgDlJ9O-CpXGLcv_A206rbtmYp2uZW10QVucqQxBUMK6hcV2gblFJHUxAL6xU3XHDkl3kelf8QQ5mtRMncbYhInU8Oe4I6jSxk6GM0vbSMBFT0vpUnkOT1y/s320/Aaron+%26+Lo.jpg" /></a></div><div>Had. Aaron died on June 7. Five months have crawled by since my friend, my brother took his own life. I miss him every minute. I think of something I need to tell him every day, of places we should go, of food I want to cook for him, of hugs I need to give him. I pick up my phone to text or call him often. So often. I think of things I should have said, could have said that might have helped, but this isn’t about me. This is about Aaron. He was a good man, a wonderful friend, and a loving brother. I love him so much and this world is a darker place without him.<br /></div><br /><div><br />I want to point my friends and readers to some resources that can help them when they see the signs of depression in themselves or their loved ones. Post Secret routinely donates to <a href="http://www.preventsuicide.us/hopeline-new/">The National Hopeline Network</a>, which can be reached by calling 1-800-SUICIDE. <a href="http://www.suicidepreventionlifeline.org/">The National Suicide Prevention Hotline</a> is a 24 hour resource. 1-800-273-TALK (8255) NSPH also has a Veterans line in partnership with the VA which can be reached by calling 1-800-273-TALK (8255) Veterans press 1.<br /><br />To those who feel themselves being drawn into the shadows of depression, please talk. Talk to your friends, family, coworkers, they love you! We love you! We want to help you. No subject is taboo. If you’re too shy to talk to a friend, call one of the hotlines above.<br /><br />Thank you for reading along with me and for holding my hand. I love you all. </div><br /><div></div><br /><div>I love you, Brother.<br /><br />~SmSc</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JQgoQt2339HOANY_sCpojo3oDlmWtq_9oN9OjfzAI61GlmbdqE5e-ilucWhmAFLW7pEKfzlgnLFBhZF81K7TBR3ZgjLj8xArEvVuGaSzMz9cIVf3vSv0pjJbJLQFqQQmTPO4sWXCtFNH/s1600-h/Aaron+tailgate.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402314308395159394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JQgoQt2339HOANY_sCpojo3oDlmWtq_9oN9OjfzAI61GlmbdqE5e-ilucWhmAFLW7pEKfzlgnLFBhZF81K7TBR3ZgjLj8xArEvVuGaSzMz9cIVf3vSv0pjJbJLQFqQQmTPO4sWXCtFNH/s320/Aaron+tailgate.jpg" /></a></div></div></div></div></div>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com10tag:blogger.com,1999:blog-8705651098199854614.post-32644867078932619432009-10-29T08:00:00.000-04:002009-10-29T08:00:04.209-04:00Naki FamilyI just wanted to pass this information on to any and all who could help. <br /><br />Abby and I were in countless high school drama productions together. Her joy and energy was endless. That energy must be serving her well as she now has 6 daughters and chronicles life with them on her blog, <a href="http://sixmailechix.blogspot.com/">Six Maile Chix</a>. Two weeks ago, the Maile family unexpectedly lost their daddy. Here's some information on <a href="http://sixmailechix.blogspot.com/2009/10/naki.html">Naki</a> <a href="http://www.themtn.tv/pages/landing?Naki-Maile-Passed-Away-at-the-Age-of-32-=1&blockID=81483&feedID=2984">Maile</a> and his tragic death at the age of 32. <br /><br />And here's how you can help. To make a donation to help his 6 little girls, visit: <a href="http://www.nakifamily.com/">http://www.nakifamily.com/</a> Please keep the Maile girls in your thoughts. <br /><br />Thanks so much for reading,<br /><br />Sara<br /><br /><a href="http://www.nakifamily.com/"></a>Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com2tag:blogger.com,1999:blog-8705651098199854614.post-90104213325996028442009-10-28T21:29:00.002-04:002009-10-28T21:36:50.104-04:00Poetry Publication<span style="font-family:georgia;">I normally don't talk about my writing stuff here, but I'd like to spread the word about this fantastic text.</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">This is the first of two poetry publications I expect to have out before the new year. One of my poems appears in this anthology along with poetry from my amazing colleagues at <a href="http://www.absolutewrite.com/forums/">Absolute Write</a>. All proceeds go toward maintenance of AW. It's a great gift for the readers in your life and very reasonably priced!<br /></span><br /><span style="font-family:georgia;">Absolute Poetry Vol. 1 by the Poets of Absolute Write: A collection of poems from the poets of the Absolute Write poetry forum.<br /><b> <a href="http://www.lulu.com/content/paperback-book/absolute-poetry-vol-1/7843996">Absolute Poetry</a></b></span> <br /><br />I'm particularly proud of this poem and extremely honored to be included in such fine company. I also can't wait for the next publication to be announced. The theme is fantastic and the poetry collection is one I'm going to read again and again. <br /><br />This is me, smiling :) Thanks for reading,<br /><br />SaraSara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com1tag:blogger.com,1999:blog-8705651098199854614.post-7207107879845749202009-09-21T21:47:00.003-04:002009-09-21T21:58:47.512-04:00Support for Sam's KidsI'm in the middle of studying for 4 (yes, FOUR) exams this week, but this is too important to skip. <br /><br />Please think about sending a couple dollars to the <a href="http://sites.google.com/site/cortfamily5/home">Cort Family</a>. I cannot think about their <a href="http://www.centredaily.com/news/local/story/1476417.html">situation</a> without having my eyes bubble over with tears. Just a couple bucks. This growing family needs it.Sara Spockhttp://www.blogger.com/profile/14580515996953985050noreply@blogger.com0