>Saturday night dinner with CSA highlights


After gathering 3 heads of bok choy from our CSA at Springdell Farms over the past 3 weeks, I decided to try to make a slaw with granny smith apples, an idea inspired by eatingwell.com.  Here is what is in it (and mind you, this is for 6 people):
*3 heads (on the medium-ish side) of bok choy, thinly sliced (from Springdell Farms!)
*2 granny smith apples, matchsticked
*1/2 large red onion, very thinly sliced into strips
*about 1 1/2 large carrots or 1 1/2c baby carrots, grated or shredded (first time I did this in the food processor – grating baby carrots by hand is NOT a good idea!)
*1 1/3c non-fat plain greek yogurt
*4T white wine vinegar
*4t honey (ours is from Springdell Farms from our first CSA week!)
*1t celery salt
**Combine first 4 ingredients in a very large bowl.  Set aside.
**Whisk or stir together well the remaining ingredients.
**Add to the large bowl with the veggies and combine well.
Here is ours:
And this is what I’m enjoying it with tonight:

On another note, Jason and I took the girls to their friends’ birthday party today which was a total blast!  The nicest family, and man can they throw a super-hero pool party!!!  Afterward, we took the girls to see Toy Story 3 (not in 3-D).  We all loved it!!  Awesome job yet again, Disney and Pixar.  I actually laughed and cried.  Yes, I cried when the mom said goodbye to Andy at the end.  Its that sappy mom gene…
Overall, a good day!  Off to enjoy our baked chicken with corn on the cob and apple bok slaw.  Have a great night!


>Lobster Omlet


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!

Happy breakfast!  And happy Saturday everyone!!!

>Rye Berry Salad

>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)
3C Water
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.

>On the Road Wednesday

>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!

Have a great day everyoneI  I’m off to the open road!

>Busy Saturday Breakfast


Today is the big day for the girls!  Their dance recital is tonight, and we have a lot to do!  We need to replicate the dress rehearsal look, and then some, by 3:30 today!  
So breakfast was a quick green monster smoothie turned purple thanks to some extra blueberries!  This morning’s deliciousness had spinach, flax seeds, chia seeds, hemp protein powder, skim milk (and a little 2% I had to borrow from the girls!), frozen banana, frozen blueberries, and fresh strawberries from our favorite place, Springdell Farm in Littleton! Jason downed his while mowing the lawn…I will have mine on the way to the grocery store!
ok, I started before I left for the store…
I then ate a Wheetabix with some all natural peanut butter from Idylwilde Farms in West Acton, topped with a half a banana.  Totally hit the spot!  Now off to buy flowers for my dancers!!!

>Oh, Celtics. How I love thee…

>…but I love my sleep too.  Enjoy the off season and let’s do it again next year (with a slightly different 4th quarter)!

Friday – Woo Hoo!!!  Busy day ahead…work, sewing tutus, dress rehearsal, and figuring out how to curl the girls’ shorter hair styles for the big dance recital tomorrow…
Motherhood, if you’re listening, I think I have arrived…

Amen for my Life is good mug…and my coffee with a little bit of skim. 


>Hi everyone!

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!

>Wasaaaaaaabi Reunion Weekend

>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.
Let cool.
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!!!