Rainy Day.

Today was the type of day that I just wanted to lay in my bed and listen to the rain pound against my window.  That, however, was not an option.  Instead, the rain pounded against my face as I biked to class.  It was a chilly ride and I almost blew away, but I refuse to put my bike away until at least December. 

I have a collection of songs that I call my rainy day songs.  A handful of them are from the Garden State Soundtrack, which is by far, one of my favorite soundtracks.  Check these out if you have time:

• Coldplay: Don't Panic
• Frou Frou: Let Go
• Nick Drake: One of These Things First
• Jack Johnson: Banana Pancakes
• Joshua Radin: Starmile

I spent my morning in the photolab and instead of editing images for our project due Thursday, I worked on my images from this past weekend.  Here are a few of my favorites.  Sorry that they look obnoxious against this purple background.

 

 

Sunday Funday.

Today I went out for a photography walk with my good pal, my Canon D20. It has been a while since I have just gone out and shot images for myself and not for some assignment that has little personal meaning. It felt so good to do something for me and not think...what would my prof think of this? I wandered around LAX by foot and found many things that captured my attention. I'm hoping to spend some nights in the photolab this week and work on editing them. I will put them up as soon as they are done. My photo walk also made me realize how addicted I am to taking selective focus images....and how badly I need to purchase a macro lens to maximize the capabilities of taking these types of images. Santa, wherever you are, I hope you are listening.
On a different note, a family member of mine just passed away unexpectedly. I don't like to dwell on these types of things, however, this really got me thinking about how unpredictable life can be. I don't like that it sometimes takes a tragic event to shake me into realizing that nothing in life is a guarantee and no one knows how much time they have left. Each day that passes is a day you can never get back. With this in my mind, instead of spending my whole Sunday studying, I took pictures and spent the afternoon at the co-op and in the kitchen with a good friend. I was able to make a soup with ravioli that I have been wanting to make for a while now. I went to three different stores and had a slight meltdown in the frozen food aisle before actually locating where frozen ravioli is. But one melt down and three stores later, I made a delicious soup!
Ravioli Soup (recipe from eatingwell.com)

• 1 tablespoon extra-virgin olive oil
• 2 cups frozen bell pepper and onion mix, thawed and diced
• 2 cloves garlic, minced
• 1/4 teaspoon crushed crushed red pepper, or to taste (optional)
• 1 28-ounce can crushed tomatoes, preferably fire-roasted
• 1 15-ounce can vegetable broth or reduced-sodium chicken broth
• 1 1/2 cups hot water
• 1 teaspoon dried basil or marjoram
• 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• Freshly ground pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

And....I forgot to take a picture. You'll just have to make it!

I'll leave you with one of my favorite songs.

Sara Bareilles - In Your Eyes (Stripped: Raw & Real)

It's finally Friday.  I was supposed to have a midterm on Monday, but it was moved to Wednesday.  It's going to be a good weekend.  I cooked an awesome meal this week with a friend, but forgot my camera.  I just can't blog about something that I don't have pictures to show the end results.
I do, however, have a song AND an image that I have been working on this week for a photography assignment.  Why do pictures look so pathetic on this website?! Who knows. Maybe I need to set up a flicker account.
Have an awesome weekend.  Peace.

La Crosse Bucket List

Two nights ago, I had a long conversation with one of my best friends from high school.  I brought up how I have been thinking about graduation and Jenna also said she had been thinking quite a bit about the future.  We both started to express our feelings about this bittersweet time.  Neither of us are ready to leave the cities we have lived in for almost four years or to see our friends on a much less regular basis.  After hanging up the phone, I realized that there are a few things in La Crosse that I would really like to experience before I leave this place (I could end up here for grad school but at this point, who knows where I"ll be).  I have really enjoyed my time at UWL and in the city of La Crosse, but there are still some things I must do before I leave. I want to make the next 6 months enjoyable, live in the moment, and not think TOO much about the future. I can't change the fact that undergrad will soon be over, but I can make the next few months rock my socks off.I refuse to look back with any regrets....
 Here's what is on my La Crosse Bucket list:

• Tour the Pearl Street Brewery
• Take a cooking class as the Co-op
• Attend a UWL Theater Production
• Attend a gallery opening at the Pump House
• Spend an evening at Wine Guyz
• Take a river boat cruise on the La Crosse Queen 
• Have breakfast at Fayze's (word on the street is their b-fast is out of this world...)
• Participate in the LAX Fitness Festival in some way

Nothing beats home

This past weekend I went home  and as I am sitting here typing this, I am realizing that food that is cooked at home is about 65418941 times better than any other type of food. I don't know if this is because I come from a family who loves to cook, because I don't have to do all the work, or because of being surrounded by my favorite people on earth: my family!  I'm thinking it's a combination...
I am so spoiled in terms of the meals that my family makes----they are all very creative and skilled in the kitchen.  I was able to sample a few new recipes that were delicious and enjoy some of our family favorites.  One of the new things was the gluten free corn bread made by my sister that complimented my mom's chili on Friday night wonderfully.  I have never considered the possibility of gluten free corn bread, but I must say that it was quite delicious.
On Saturday morning, I awoke to find my Mom and sister, Anne, whipping up a batch of gluten free Belgium waffles.  Once again, I had never considered gluten free waffles, BUT HOLY COW WERE THEY GOOD!
I helped my Mom make an apple pecan topping for the waffles and this just might be my new favorite thing to put on waffles and pancakes.  It was very simple and added a ton of flavor.  Here's what we used:

1 TBS butter
4 apples, but into thin slices
1/8 cup chopped pecans
2 tsp cinnamon
a few shakes of ground ginger
a few shakes of nutmeg
Melt the butter in a large pan and then add the apples, nuts, and spices.  Let the apples saute until they become soft.  Serve on top of your favorite waffles or pancakes :)

The weather was beautiful in Wausau this weekend and we spent Saturday afternoon hiking Rib Mountain with the dogs.  We all went over to dad's house for his famous BBQ ribs on the grill (ribs just happen to be my favorite main course).  Anne made a sweet potato dish with dried cherries, walnuts, and apples and mom made a dessert with pumpkin ice cream.   Let's just say I was a bit depressed upon returning to my apartment this morning to see my empty refrigerator....
This week I'm hoping to test out my crock put that I received for Christmas last year, it looks pathetic sitting on the shelf in the box.  I'll let you know how that goes...

Just a feeling...

This post has nothing to do with food.  I have had a crazy, busy week and have had no time to cook anything interesting.  So, here are some random updates/thoughts.  Read on if you are interested....

I usually do a work out with weights three to four days a week in addition to my running, swimming, and biking. I have had some major issues with my IT bands, causing lots of pain during and after running. Some friends in the triathlon club recommended I try yoga. To be honest, I took one yoga class my freshman year of college and HATED it. Sitting in one pose for 20 minutes taking deep breaths was not my idea of a work out, let alone an enjoyable use of my time. I heard about a "power yoga" class offered at the YMCA which is more fast paced and strength based, so after much hesitation I gave it a try. I expected to have to go for a run afterward because I didn't think I would even break a sweat. Boy, was I wrong. Next thing I knew, I found myself sitting in a dimly lit room doing a headstand,chanting, and sweating like CRAZY.  I really enjoyed this yoga class and could feel some soreness in my muscles the next day.  I love feeling sore the day or two after a new or strenuous workout, it means I did something great for my body.  Anyways, I was definitely the least flexible and coordinated participant in the class, but am determined to continue attending this yoga class.  Hopefully by spring I will be able to kick it up in my running workouts, as this is my weakest link in the triathlon.

On a completely different, random side note, I have decided I can't wait to graduate and get a dog.  I miss Frances (our golden lab) SO much.  I love having someone who is always excited to go for a walk or run me.  I was out for a walk on Tuesday, when I realized I wished I had a dog with me.  I then remembered that you can volunteer to walk dogs at the Humane Society in Wausau (those poor dogs need their exercise too!) and I found myself wondering about the Humane Society in La Crosse. I contacted them about dog walking and you have to go through 30 HOURS OF TRAINING before they let you volunteer.  Well, that will not be happening due to my crazy semester schedule.


I am also getting a bit burned out on school.  This is not good, as it's not even midterm of fall semester.  I have been thinking about spring break frequently, and realized if I don't get into graduate school, this coming spring break will be my last one ever!  So....I have been thinking of possible trips for March.  This is what I have come up with thus far:

• A ski trip out West (maybe taking the train?)
• Renting a condo in Florida where we went last year (Santa Rosa Beach)
• Participating in the Psychology Department's trip to London (do I have money for this? Not really...)

I am going home this weekend for some much needed down time.  I am excited to go back and see all of the projects Mom and Kelly have complete on the new house, and to go to the Packer game on Sunday.  Hopefully my Mom won't kill me when I bring home three baskets full of laundry...I hate to admit it, but I have not done any laundry since I have been back at school.  Whooops.  I don't think my clothes really matched this week :)
Okay, enough of my random-ness.  Hopefully next week I will have some time to try a new recipe or two!
It's friday...I feel like I should put a song on here....I have been listening to Maroon 5's latest cd a lot this week.  I am not normally a huge Maroon 5 fan, but their newest album is awesome!

Go Bananas

When I returned home from Ireland this past summer I had two main goals: to study for the GRE and to perfect my banana bread. I found myself frustrated with many banana bread recipes because they are not really bread with all of the sugar, oil, and butter, they are more like cake. And, well, if I wanted cake, I would make cake.  I wanted bread.
I took a recipe that I really liked flavor wise and worked to modify it.  I think that I finally have a good recipe down. Don't let some of the non traditional banana bread ingredients freak you out. I made it about once a week for my dad this summer and he claimed that I could start selling it. HA. One day, I woke up and found a glass mixing bowl and the measure cups out on the counter with a note from him saying "if you need something to do, you know you could always make some more of that bread of yours..." Oh Dad, anything for you. I made the bread on Saturday---but if you want some dad, you'll have to drive to lax!
Laura's Banana Bread:
4 ripe bananas
1/3 cup melted butter (I use even less)
3/4 cup sugar (I do half of it white, half brown)
1 egg, beaten
1 teaspoon vanilla
Pinch of salt
1 teaspoon baking soda
1 cup flour
1/2 cup oats (I just use Quaker quick oats)
1 large carrot finely shredded
1/4 cup craisins
1/4 cup chocolate chips

Preheat over to 350 degrees. Mash bananas in a mixing bowl. Mix melted butter into bananas. Mix in the egg, sugar, vanilla, carrot, craisins, and chocolate chips. Sprinkle the baking soda and salt on the top and slowly mix. Add the flour and oats last. Pour into a greased bread pan and bake for an hour.

While I was at the Y this morning, I realized how much music helps me get through my day. Life would be real boring without music. Here's my song of the week.

A Little Sunday Cooking

After watching our favorite little kiddos in the nursery this morning, Marie and I decided it was time to do some cooking together.  We made Roasted Pumpkin Apple Hazelnut Soup.  It was quite the process, but totally worth it.  Cutting up a whole pumpkin into 2 inch pieces is hard work.
The roasting of the pumpkin and apples gives this soup a very unique flavor and it is unlike any other pumpkin soup I have tasted.  I made a salad with broccoli slaw, pecans, and dried cranberries, and whipped up my Mom's famous french silk pie. I would say Sunday cooking was successful.
Here is the recipe (I found it on eatingwell.com, of course)

• 4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
• 4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
• 1/4 cup extra-virgin olive oil
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon chopped fresh sage
• 6 cups reduced-sodium chicken broth or vegetable broth
• 1/3 cup chopped hazelnuts, toasted (see Tip)
• 2 tablespoons hazelnut oil

1. Preheat oven to 450°F.
2. Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
3. Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

A change of pace...

I have to admit, I am often a creature of habit. I find myself eating the EXACT same thing everyday of the week for breakfast: plain Quaker oatmeal with one table spoon of peanut butter, a teaspoon of honey and a glass of skim milk. I told you, a creature of habit...
A few weeks ago after a morning workout something strange happened. I decided to try something new for breakfast. WHOA. I spotted a mango in my fruit basket and my blender in the cabinet. Since this epic morning I have tried different variations and have come up with what I think is a delicious and nutritionally well balanced smoothie.

Blend together:
frozen strawberries
frozen blueberries (I try to watch how much sugar is in this, so I tend to only add a few blueberries and a few strawberries)
half of a banana
1/4 of a fresh mango (adds some fiber to the mix)
a bit of skim milk
a bit of orange juice
1 scoop vanilla whey protein powder

Of course you can throw in whatever fruit/juice you enjoy, but make sure to get some protein in there! If you are not a fan of or do not keep protein powder on hand, try adding a serving of plain or vanilla flavored greek yogurt. Greek yogurt has anywhere for 10-15 more grams of protein than regular yogurt. The fruit provides lots of essential nutrients, while the protein keeps you energized and feeling full longer. YUMMMM.


My plan for the weekend is to get ahead on homework, work on some photography projects that are calling my name, and to make some soup. I want to attempt a pumpkin apple soup recipe that I found...however it requires cutting up a pumpkin....we'll have to see how that goes. Oh, and I'm going to have to make something new with all of the squash I bought last weekend since it's squash city around here...wish me luck!

Here's a song I have been diggin' lately.
Happy Thursday.

A is for Apple

Honey crisp apples are my personal favorite, I just about jump and down at the farmers market when I see that they are in season. I will never forget the day when my Mom and I went to the farmers market in Wausau and purchased a whole wooden crate of honey crisp apples. The man selling them said he would give us a deal if we purchased the entire crate, and the next thing we knew, we were trying to load about 100 apples into the back of my Mom's car. The family thought we were crazy when we returned home.
I went apple picking two weekends ago at Ferguson's Morningside Apple Orchard and picked my own honey crisp apples. While I was at the orchard, I realized that I want to have my own small orchard when I "grow up." At our old house in the country, we had some apple and cherry trees, and I can't wait to plant my own.
Honey crisp apples are only available around here in the early fall, so I eat about one a day while they are in season :)

I also like to bake with apples (I use a tart, baking apple such as Macintosh, Cortland, or Empire), I put them in my banana bread and I give in way too easily to apple crisp. I have been searching for a healthier version of apple crisp, so many crisp recipes are high in sugar and butter (they taste delicious---don't get me wrong, but are not good for your body). I was on one of my favorite websites, eatingwell.com and found the following recipe for a healthier version of an apple crisp.


Old-Fashioned Apple-Nut Crisp
Apples and nuts are a classic—and healthful—combination, especially when you cut back on the saturated fat that typically tops this sweet treat. Our version is just as delicious, and allows the flavor of the hazelnuts to shine through. A dollop of Vanilla Cream or scoop of vanilla frozen yogurt finishes this homey dessert beautifully.

* 5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
* 3 tablespoons granulated sugar, or Splenda Granular
* 1 tablespoon lemon juice
* 1 teaspoon ground cinnamon, divided
* 2/3 cup whole-wheat flour
* 1/2 cup old-fashioned rolled oats, (not instant)
* 1/2 cup packed light brown sugar
* 2 tablespoons butter, cut into small pieces
* 2 tablespoons canola oil
* 2 tablespoons frozen apple juice concentrate, thawed
* 1/3 cup coarsely chopped hazelnuts, or walnuts

Preparation

1. Preheat oven to 375°F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
2. Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
3. Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.
4. Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.


http://www.eatingwell.com/recipes/old_fashioned_apple_nut_crisp.html
From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005)

Enjoy!

Fall Food/SQUASH!

One of my favorite musicians, John Mayer says "When autumn comes, it doesn't ask. Its just walks in, where it left you last." He puts it perfectly.
I woke up this morning and realized, IT'S AUTUMN! The leaves are starting to change here in the Coulee region and there is a crispness in the air. I am sad to see summer go (sunshine, berry picking, triathlons) but I love fall. With fall, comes a wide variety of delicious recipes---and I can't wait to start cooking with fall produce! I went to the local farmers market on Friday and I have to admit, I went a bit crazy. Sometimes I forget that I am shopping for just one of me, and end up buying enough food to feed a whole family (hence why I end up having friends over for meals quite often!). I purchased four acorn squash, Yukon gold potatoes (yes, a whole crate of them), green beans (the boy who was selling them gave me about 5 pounds when I asked for ONE), and some spinach. Now the question is where to store all of this food in my little apartment...

Here is one of my favorite squash recipes that my dad makes all the time. Does it count as a recipe if there are three ingredients and no measurements?! Who knows....

Cut one acorn squash in half and remove seeds. Place it upside down (yellow part down) in a glass pan and add a bit of water to the pan. Bake squash for one hour @ 400 degrees in oven. Remove pan and flip squash upright. Add maple syrup (I use the real stuff) and a half tablespoon of butter to each half. You can also add some brown sugar if you would like. Return squash to over and bake a few minutes, until butter is melted. Let stand for 5 minutes before serving. Each person gets one half of the squash and you can eat it with a spoon right of of the skin....kinda like a bread bowl, only squash.





I will also include another recipe for squash that I will try later this week!

Butternut squash filled with spinach and ricotta cheese (Recipe by Jean Kressy)
Ingredients
1 (2 1/2-pound) butternut squash
1 egg
6 tablespoons coarsely grated Parmigiano Reggiano cheese, divided
2 tablespoons heavy cream or milk
1/2 cup whole milk ricotta cheese
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
Pinch of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
1 tablespoon canola oil

Instructions
1. Preheat oven to 400F.
2. Cut squash in half lengthwise and scoop out cavities. Sprinkle with salt. Place squash, cut sides down, in shallow baking dish lined with foil. Bake 40 minutes or until tender.
3. Remove squash from oven, turn cut sides up.
3. Combine butter, sugar, curry powder and pepper in a small bowl; mix well. Spoon into squash cavities and spread on tops. Return squash to oven and bake, 10 minutes, or until butter is brown and bubbly. Cut each piece lengthwise into halves. Serves 4.
Nutritional Information
Per serving: 120 calories, 4g fat, 10mg chol., 2g prot., 23g carbs., 3g fiber, 320mg sodium.

It's here!

I mentioned that I tend to sidetrack sometimes, well, I have made it ONE WHOLE POST that deals with cooking and I'm already writing about something else. Whoops.

As many of you know, I have been working on an independent study for my photography minor. For my project, I created a book of images from my trip to Ireland.
People have been asking about my book, so here it is! If you click on the book, you can see all of the images. For those of you who want to see it in book form (it looks better in real life, I promise) I have a copy you can look at. For those of you who want to buy it (Anne Sickels haha), you can buy it on blurb.
Enjoy!

Na Clocha | Make Your Own Book