Jason and I went for a run this morning. Well, it was more of a walk that started with a jog…but since we haven’t been out for a run in AGES, it felt good regardless. Then, we came home and he made eggs to order for us!
I asked for 1 egg, 3 egg whites, leftover lobster meat, salsa, and a little bit of cheese…plus an organic whole wheat english muffin with home made strawberry jam that the girls made with Kim, Katie, Peyton and Max the other day! Mini chefs – I love it!
>A few weeks ago, I was up with my colleague Katy meeting with the awesome people at Citadel NH (WOKQ, WPKQ, and The Shark radio stations) and afterwards we stopped at Tuttle’s Red Barn – the oldest working family farm. Its a cute farm, and they have some interesting things. I was drawn to the grain section where we found these things called Rye Berries.
Note: They aren’t sweet and fruity!
But, I came up with this recipe and tried them tonight. I will say that even my dad had seconds! For him to have seconds of one of my “healthy” grains, it had to be good!
Also, you will see garlic scape in the ingredients list. These were in my CSA share last week from Springdell Farms. They’re also known as spring garlic, or green garlic. They are kinda cute looking, and mild. I’m really liking them!
Rye Berry Salad
1C Rye Berries (rinse well)
1/4C shelled pistachios, roughly chopped
1/2C dried cranberries
1T orange juice (preferably fresh squeezed)
1T champagne vinegar
1-2T extra virgin olive oil
1 garlic scape, chopped
1 scallion, chopped
Optional: 1/4t sea salt, 1/4 pepper
*Combine berries and water in a sauce pan, bring to a boil.
*Cover, reduce heat and simmer for 45-55 minutes.
*Separately, combine the remaining ingredients and let sit at least 10 minutes to allow flavors to combine.
*When rye berries are cooked, drain any remaining liquid and put in a bowl.
*Add pistachios and cranberries to the rye berries.
*Mix orange vinegarette “dressing” and add to rye berry mixture. Add sea salt and pepper to taste.
*Combine well, serve warm or cold.
>I’m off to our NH office today, so a quick breakfast of exactly what I ate on Saturday 🙂 Wheetabix with PB and banana…and a green monster. But this time, its green. I’m out of blueberries!!!
Last night, I spent some time making jewelry for my trunk show tomorrow night. Here is a sneak peek of some of my sterling wirework with lampwork glass beads by be:Spangled and some vintage lucite!
Here is a new look…what do you think? I am trying out a few new options as I take the blog to the next level…I’m exploring either using iweb for my blog to add other user-friendly pages or keeping it all on blogger, one of which will be what you see soon at http://www.perfectionistamamma.com! Please let me know what you think of the look…I will be back with more soon!
>So today, Jason and I are hosting my class’ high school reunion lunch at our place. Prepping for a undetermined amount of people after staying out dancing and imbibing until the wee hours…not so easy.
But, its making me want to eat, so that’s good! In addition to my staple black bean, corn & tomato salad, we’re having grass fed sirloin burgers from Springdell Farms, Trader Joes organic, nitrate free hot dogs, trader joes apple chicken sausages, grilled portabella caps, zucchini and eggplant, pasta salad made with brown rice pasta, and my newest dish, inspired by my friend and manicurist extraordinaire, Nikki. Wasaaaaabi Potato Salad. Although it needs a better name…
I made a huge batch, but adjust to fit your BBQ needs!
5lbs red potatoes, cubed
1C non-fat plain greek yogurt
1 heaping T (or more if you like the heat) Spectrum Organic Wasabi Mayonnaise
1 yellow bell pepper, diced
1 red bell pepper, diced
1 orange bell pepper, diced
3 stalks of celery, diced
sea salt and pepper to taste
Boil the potatoes until cooked, but still firm.
Combine wasabi mayonnaise and greek yogurt
Once potatoes are cool, combine all ingredients until well mixed, just don’t mash the potatoes!
Add sea salt (Not too much!!!) and black pepper to taste.
Happy 15th SM class of 1995!!!