Blues.

xoxo, natty❤

Beach time!

After another nice morning we headed to the beach.

Then I made dinner and we watched the original "Yours, Mine, an Ours" with Henry Fonda and Lucille Ball.

It's been a great day.

xoxo, natty ❤

Mountain air.

I'm a day into our Tahoe time and really enjoying it. Oh but I do really wish my dear old husband were here with us but he's holding down the fort in DC; thanks so much sweetie but it'd be nicer with you here.

Let's look at niceties then, shall we? We shall!

1. Humidity trumps altitude. Though I'm getting winded going up stairs or walking up a hill {like I always do at this elevation}, this morning's run made me feel like I was in the best shape of my life.

That's hyperbolic but temperatures in the high 60s and seemingly zero humidity really make a huge difference compared to what DC's summer has to offer {wet rags continuously slung at me}.

2. After my run...

The focus is on the lake.

an uncle made blueberry pancakes!

3. We made a run to the Tahoe City thrift shop, one of the best I've ever, ever, ever been to. I snagged an old Mexican embroidered blouse and some cheap books.

4. I got in the water today. I took the slow walking immersion approach. I can't decide if that or jumping in is easier. I can safely say that neither way is comfortable but I do like to get myself in once a day when I'm up here.

5. My pops is driving up tomorrow! This is going to be one full house!

What's good about your week? Has weather cooled down the way it did in DC? Are you getting in some mileage too? Have a happy week wherever you are.

xoxo, natty ❤

Planes, minus trains, and automobiles.

I woke up in DC this morning and one flight later plus a smooth car-ride I'm SO ready to go to bed in beautiful Lake Tahoe.

Have a great week folks!

xoxo, natty❤

A neat show.

We enjoyed Janis Joplin tonight.

Tomorrow: off to California!

xoxo, natty ❤

Good start to a weekend.

We're having a great time with Mike's parents in DC. They've been here since Wednesday and good times {&food!} have been had all around.

I set out for a quick run this morning in the beautiful Meridian Hill Park before meeting everyone at a coffee shop for some breakfast.

A visit to the National Archives and a jazzy picnic later, we're a fulfilled bunch.

Have a lovely weekend!

xoxo, natty ❤

Here a year.

A year ago today we rolled into town. DC hasn't been the same since.

Woah that went quickly!

Here's to another 365 of taxation without representation {except for Mike since he's still licensed and registered in California}!

xoxo, natty ❤

Packing!

xoxo, natty ❤

Let's make PIE.

I will eventually finish recapping our trip to Iceland but I'm also just enjoying some dallying around time on this blog.

Next week I'll be in Lake Tahoe with my family {♥} and I want to make Atlantic Beach Pie. I heard a radio story on this pie earlier in the spring {read it HERE} and I think it's now time for us to try it out.

Atlantic Beach Pie

Crust:
1 and a half sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons of sugar

Filling:
1 14 ounce can of sweetened condensed milk
4 egg yolks
1/2 cup of lemon or lime juice, or a mix of the two

Garnish:
Fresh whipped cream {about small carton of whipping cream whipped to oblivion} and sea salt for garnish

Directions:
Preheat oven to 350 degrees.

Smash the crackers but not until they're obliterated {no dust says the recipe} {using your hands or a food processor} and then mix them with the sugar and butter so that you have a dough-like substance.

Press the cracker mix into a regular sized pie plate and chill for 15 minutes then bake for 18 {or until golden}.

While the crust cools thoroughly mix the filling ingredients, pour into the crust, and bake until the filing has set {the recipe says 16 [?] minutes}. You'll want the pie to be very cold before you dress it with the whipped cream and serve it so chill it in the fridge for several hours, top it with the whipped cream, sprinkle on some salt, and enjoy.


I am SO excited to go to California and really looking forward to this pie after a day at the lake and a nice dinner.
xoxo, natty ♥

Getting stuff done.

What's going on around here?

1. I got lucky and snagged myself a teaching position for this upcoming school year {yea!}. So my summer is dwindling away and I'm trying to look at the books I'll be teaching from {they're new to me}. I didn't get much done at all this summer but I started today a bit and still have a few weeks to at least think about what I'll be teaching before I actually go back and start meetings {& then the actual teaching}.

2. I'm getting through some laundry. Yea.

3. We wrapped up "Orange is the New Black" on Netflix. It was pretty good.

4. My in-laws are coming to visit this week; yea!

5. I'M GOING TO CALIFORNIA ON SUNDAY! FOR TWO WEEKS! INCLUDING LAKE TAHOE!

How's your life today Reader? Muggy? Summery? Busy?
xoxo, natty ♥

Done did me in.

Mike and I headed out for five miles this morning; we signed up for the Philadelphia Marathon on November 17th and some serious miles should be starting for us soon.

But the heat and humidity. I wax poetic all the time about how much I enjoy warm weather and it's true but I don't think I'm cut out for enjoying my hot runs.

I'd mentioned a while ago how running through this mucky weather feels like heavy, hot, and wet towels being repeatedly slapped at me. It still feels that way.

We got in our run though and enjoyed some cool drinks on our way home. Where I was taken down for the rest of the day; I can do the run but I am just pooped afterwards!! 

Nevertheless, a nap and some tuna melts later {plus a reviving shower} and I'm ready to face the Monday ahead of me.

I hope that your weekend was restorative and enjoyable Dear Reader!

xoxo, natty ❤

Another one for the books; Lemon Drizzle Cake.

I'm a culinary fiend these days. I saw this recipe in an old magazine I was reading a few days ago and felt an urge. It's from Linda McCartney and can be found in a variety of places online I believe.

So I gave into the urge to bake.

I've been eating it at all meals since then.

I used regular old lemons but I bet some Meyer lemons would be very interesting. And by interesting I mean tasty. 

Happy Saturday!
xoxo, natty ♥

More food; Summer Squash Enchiladas.

So we're cooking at home a lot these days. Despite the heat outside, the oven inside is working hard for us.

I had made these once before and I made them again last night, both times with squash from our CSA. I think that my most loved use of summer squash would be grilled but since we have no grill, we have this a try and the enchiladas may well be my new favorite.

On a side note, we did so much more grilling and eating of "whole foods" in California. It's not that we're eating/making more processed stuff here but we're using those whole things {squash} within actual dishes and recipes. Oh well, it's all DELICIOUS.

Summer Squash Enchiladas...this fills a 9x13 pan which, just like the Eggplant Parmigiana from yesterday, is enough for a very full {& happy} tummy the night of and a satisfying luncheon the next day. This is adapted from a variety of recipes I searched online.

Ingredients

2 large summer squash...zucchini, Italian, Patty Pan...or many smaller ones...cleaned and diced
1 small-medium yellow onion diced
2 cloves minced garlic
1 jalapeño chopped up...you can take out the seeds prior if you don't love the spicy
Enough olive oil for frying the squash and the tortillas; I just use it as needed
12 tortillas
2 bottles {about 12 ounces each} of red {or whatever you want!} enchilada sauce {or make your own!}...I really don't like my enchiladas to be dry at all so I use two bottles/cans/etc. but you can stretch out just one
2 cups shredded cheese; I would use Monterey Jack or a Mexican blend...plus I always use a bit more
Salt and Pepper as needed...I also throw in a dash of garlic powder and cayenne pepper for flavor

Directions 

Prepare the filling

1. Heat enough oil to cover the bottom of a large fry pan and then a bit more to medium high
2. Except for a small cupful {you'll use it later}, saute the onions for about 10 minutes, until they're clear soft 
3. Add the garlic and jalapeño and cook for another minute {garlic becomes bitter when cooked for too long which is why it's often added in after the onion in many recipes}
4. Add in the diced squash, season with cumin/salt/pepper/cayenne/whatever and cook down for about another 10 minutes
5. Preheat the oven to 350.

Prepare the tortillas...people do this differently...some steam the tortillas in the microwave, fill and roll them, and cover with sauce, but this way is a bit more decadent.

1. Heat enough oil to cover the bottom of a large fry pan {I use the same one} and then a bit more to medium high

2. In another fry/sauce pan big enough to hold a tortilla, heat up half a bottle {or a whole if you're going to use two bottles total} of the enchilada sauce on medium. At this point I also keep a plate next to the pan with sauce in it.

3. Using tongs, fry each tortilla for about 10 seconds on each side {they may puff up, they'll go down}, dip in the enchilada sauce, let the excess drip off, and place on the plate you have ready. Repeat this for all 12 tortillas.

Assemble the enchiladas...things get messy here! Have your greased 9x13 pan ready to be filled.

1. Have all of your fillings ready to go assembly line-style. Squash and cheese though I add in a wee bit of diced raw onion {saved earlier} and maybe some spinach for extra veggies. You can even throw in a spoonful of enchilada sauce for extra flavor. Make sure you reserve some cheese for the topping.

2. For each tortilla, I approximate how much to fill it with, I use my hands to place in the fillings, then I roll the tortilla and place it seam down in the greased 9x13 pan I have ready. Repeat for all tortillas.

Once all is ready, I pour all of the enchilada sauce over the tortillas {including the sauce I used to dip the tortillas earlier}, cover liberally with cheese, and bake for 10 minutes or so, until the cheese is good and melted.

3. Toppings and "accessories" are so much fun here...toppings: black olives, salsa, cotija cheese, avocado, get creative!...accessories: I'm semi-addicted to white rice but Spanish style rice is also delicious.


Yum!! Have a fabulous weekend wherever you are!
xoxo, natty ♥

So tasty; Eggplant Parmigiana.

In an effort to remember things I've cooked {bonus, the eggplants were from the CSA which is actually why we planned to make this dish} I'm recording Tuesday night's recipe.

I had never done eggplant parmigiana before and it was super easy as long as one is comfortable with frying. If not, the eggplant can be baked at 375 for 25 minutes on each side after being breaded.

Eggplant Parmigiana...this was enough for us both to have two hearty helpings at dinner {we have healthy appetites} and for us each to have a solid lunch the next day {when it tastes even better}. This is adapted from Martha Stewart's recipe.

Ingredients
2 medium eggplants

1 to 2 jars {36 to 50 ounces total, depending on if you like it "wetter"} of marinara/chunky tomato sauce {or make your own!}

2 eggs with 2 tbsp of water, whisked to blend

3/4 of a cup of finely grated Parmesan mixed with 3/4 cup of bread crumbs, 1 tsp of dried oregano, and 1/2 tsp dried basil

olive oil as needed for frying the eggplant

1 and 1/2 cup shredded mozzarella, though I always throw in a bit more

2 tbsp finely grated Parmesan to sprinkle on top

Salt and pepper as needed

Directions 
1. Preheat oven to 400.

2. Peel and slice eggplant into 1/2 inch rounds or slices or whatever you like. My two eggplants were awkwardly shaped so I had some silver dollar style rounds and some more traditional long strips. And my slices were thinner because that's how I like it.

3. Pour enough olive oil to coat bottom of a large pan and then a bit more and heat to medium-high.

4. While olive oil is heating prepare the "breading station"; in one large bowl put the egg and water mixture. In another, place the Parmesan mixture. Dip the eggplant in the egg, shake off any excess, dip it in the Parmesan mixture, and then fry for about 2 to 3 minutes on each side.

Keep an eye on these guys because my oil always seems to get much hotter as I continue to cook so the cooking time may decrease.

I also fry these guys in batches so that they're not over-crowding each other in the fry pan...I usually have enough to cover the bottom in one layer. I drain each batch on a plate with some paper towels.

5. When the eggplant is all fried up you can begin to assemble to actual dish. I layered eggplant, 1 to 2 cups of sauce {depending on how much sauce you want}, and half the mozzarella, then repeat. I add a bit of extra mozzarella on the top, sprinkle with some Parmesan, and then bake for 20 minutes.

6. Let the dish sit for at least 5 minutes before you dig in.


It was SO GOOD for lunch the next day too.
 
xoxo, natty ♥

Behind a waterfall in Iceland.

xoxo, natty ♥

Vegetables.

Today's take-home minus the eggs in the fridge and an eggplant that went into tonight's eggplant parmigiana.

"I'm not afraid to fry things...I'm not afraid to fry things."

I'm excited for the okra!!! 

Basil, jalapeños, garlic, okra, cauliflower, squash, potatoes, a basil plant, green pepper, cucumbers.

xoxo, natty ♥

It's Monday!

Who doesn't love Mondays?!

In other news.

1} I might write a bit more extensively about it later but for the record, I went on two wild runs while we were in Iceland and I keep thinking about how amazing they were. 

Seen while running: that's a rusted out ship amidst volcanic rock on a jetty type-thing.

Especially since one of them was perfect running weather {50s and sunny}. 

Seen while running: volcanic rock and the way-North Atlantic.

And this week in DC? Well, we're experiencing temperatures in the mid-90s, high humidity, and, thus, heat indices in the 100s.

2} We made a Costco run this weekend and are now stocked for the apocalypse.

3} With the sun and heat it might be a good week for a pool visit.

4} Mikey's folks are coming to visit next week!

5} I know that people don't like the cicadas but I love their song and it's been going pretty strong the past few days.

What's up where you're at today? High heat? Crazy runs? Gross bugs?
xoxo, natty ♥

A bit of a re-cap; part I.

I wanted to remember our first "exotic" trip abroad when we went to Iceland two weeks ago so I actually sat down and wrote a bit before bed several nights. 

Let's start with Monday and Tuesday. I'm leaving these "accounts" as is, except for some grammatical edits, so the tenses {"We're here!"} might be a bit off.

Days 1 & 2.

We got in late Monday night after two flights. Arriving was so exciting because we had been thinking about the trip for so long and because we had no idea of what to expect as far as what Iceland actually looks like; and it's amazing. I would say that what we saw the first night was a bit like certain parts of Hawaii where there are lava-rock fields. And it smells like sulfur.

After an eventful hour or so packed into our friend's car, Mike and two of our friends got our rental car and followed our Icelandic bride to our home for the week - the hostel for the workers in her family's fish company. 

"Visir", our home for the week. Those bins are often filled with fish. This was at 2 AM; check out the lack of dark sky!

The fish processing/salting/packing plant is the first floor of our building and once we're upstairs you can't smell the industry, it's quiet, warm {still important in July!}, and, most importantly, our curtains block out the light really well since there is no darkness this time of year. 

The view from our room that first "night".

It's extremely surreal and I'm very glad to have this experience of no nighttime, though I had a dreadful time sleeping but I think it was mostly because I was a bit hyped up still from seeing so many friends {with even more in the days to come} so I only ended up with a few hours of shut eye.

Our view in the morning; pardon the window reflection.

On Tuesday, the next morning, we ate breakfast with friends and then set out to explore a bit. 

I can't remember the names but I'm sure I could figure them out if I saw a map, or read the above sign; this specific part of the area is called Seltún. 

Unbeknownst to us, the bride and groom actually got married RIGHT HERE on this platform; the bride majorly ♥s her home country...so sweet.

We visited a geothermal spring - thing/area. 

Geothermal activity.

Oh now that I've got some druthers, yes I can remember! The whole area is called Krisuvik!

Boiling mud.

There were boiling mud pits in the ground and steam billowing out from holes in a hillside. 

Investigating steam.

It was spectacular. 

I was getting hot with all the hill-climbing, hence the majorly disheveled look.

I love how there are barren volcanic rock fields and then the lush green {& electrric blue water!} you see in the background.

Then we checked out another set of springs {oh my memory ain't that bad after all, it was the Gunnuhver geothermal field} that included a crater filled with bluish water as well as story of a ghost {Gunna} that haunts the area. I'm not sure if we noticed her or any elves lurking around {there was a wonderful elf rock there} but at one point with the breeze and the copius sulfuric steam, we couldn't see but several inches in front of us. All of these springs smell strongly of sulfur and I think it's so neat to be that connected to the innards of the planet.

I didn't get any shots of Gunna but I did of the nearby sea cliffs.

That was a SHEER drop and made me a bit dizzy when got up close.

We met friends in Reykjavik for dinner that night and enjoyed some cold and windy walking around. It had been an all around clear day with sun which is a beautiful summer experience but it's by no means warm and Reykjavik is on the water so with a bit of wind it was a tad frightful. I had brought along my big down winter coat and I was sooooo grateful for it in those temperatures!

We made if back to Grindavik, our home base, the boys went over to their buddy's house to hang out a bit, and I conked out.

What an amazing country and how surreal that we're here for great friends and seeing so many wonderful people all together in one place; the several college crowds that are convening here for the wedding haven't been together in such large numbers and at this concentration for at least seven years - woah!!!
 
xoxo, natty ♥

Ah-ha.

It WAS too much pulsing, as my friend Rebecca pointed out to me, that turned yesterday's pesto daaaarrrrk green.

And I remembered this morning that I totally didn't add in garlic.

Yuck, no garlic.

Good thing I can get as much basil as I want again this week so maybe there will be round #2 of pesto coming up.

Happy Saturday!
xoxo, natty ♥

What went wrong?

Part of our CSA this week was as much basil as one could want.

So I grabbed a solid gallon bag's worth and got down to work on some pesto today.

I had made pesto last year that was super yummy so I was looking forward to this big batch.

And it came out looking like smashed spinach. But it tasked ok at least.

I went off the usual pesto recipes of  :basil, nuts {I used almonds because pine nuts are pricey and we always have almonds around}, some parmesan, and enough olive oil to be at the consistency I liked after many pulses of the food processor.

I think maybe our food processor is too big for a batch like this? Even though there was a lot of basil in there I think it might have been too spread out for the blades so it took many, many pulses and maybe that's what made it such a dark green.

Oh well. Like I said, it tasted good and when frozen into cubes like this it's enough for a year's worth of impromptu pesto dinners.

What's on your weekend agenda folks?? Do you have any pesto solutions??

xoxo, natty ❤