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What I Ate Wednesday

Ok, round two. I just had a whole post almost complete and it somehow just vanished. Note to self, save draft!!!!! Welcome to my second What I Ate Wednesday post of the new year. If anything at all I can commit to getting these posts done, because I love Wednesdays and I love linking up with Jenn over at Peas & Crayons for this weekly eats link up.

This Monday my company started a Biggest Loser Challenge that runs for 8 weeks. I promised the girls I would bring in a big batch of green smoothies to kick-start the challenge. I bought so much baby spinach, I have ended up having this peachy green smoothie everyday. I do love a good tasting green smoothie. On the plus side, I have converted four new people over to the green drink side! Winning! I love introducing new foods to people! It’s very rewarding.

So Green Drink it is – everyday – for breakfast!

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Because the challenge started Monday, I also did some major food prep on Sunday. I stocked my fridge with freshly made grab-n-go salads, lean protein, and tons and tons of fresh veggies.

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This was one of my grab-n-go salads topped with albacore tuna and a Dijon mustard vinaigrette. Served in my favorite *NEW purple bowl from IKEA!

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I posted my pic on Instagram last night of my yummy fish taco dinner. I have been addicted to these bad boys for a few weeks now. I originally made these tacos for girls night the other day and I have been hooked and craving them ever since. Since I started the challenge on Monday, I opted to have my fish tacos, taco-less. (Smile!) I topped this crunchy purple cabbage slaw with a perfectly baked piece of mahi-mahi slightly over seasoned with cayenne. Made my lips tingle a little too much. On the side was a tiny bit of corn and eggplant salsa and topped with some crunchy corn tortillas and cilantro! It was amazing and fresh and light. A perfect change to heavy winter meals.

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I ended my night with a glass of Trader Joes Strawberry Kefir! Adding fermented foods to my diet is my food goal for 2014! So far I am loving the way my body is reacting to the kefir!

 

 

 

 

 

Well Hellllooo There 2014! What I Ate Wednesday

Hi Friends. Happy New Year. It’s been awhile, with lots of schedule changes in my daily life, I’ve neglected my blog space. But as much as I think about blogging, I just can’t seem to figure out a way to get my posts done. This saddens me, but I am making a pact to try and get into a better routine so I can share all my fun stuff with you again.

What better way than to get back into a great routine with my favorite day of the week. Wednesday!!! You know because it’s What I Ate Wednesday hosted by Jenn @ Peas & Crayons. Love all the blogs that link up every week because of all the inspiration that comes bundled in WIAW!

Shortly after Thanksgiving I scored a few pounds of Quince! I have never laid my eyes on a fresh Quince before, only seriously have ever read about them in Martha Stewart Living. But when I saw them I jumped at the chance to make Quince Paste. What an amazing fruit ~ the Quince. Hard like a potato yellow like a pear, shaped like a large apple. The fruit cannot be eaten in its fresh and must be cooked for an extended period of time. Because of the long cooking times, this amazing fruit turns from white flesh to a beautiful reddish pink which makes this an eye catching dish. Although I was attempting Quince Paste, I didn’t let it cook long enough and ended up settling for Quince Jam instead. However I have been eating it on everything. It is especially delicious on bagels with cream cheese, slathered with Quince Jam!

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For lunch I have been eating pretty much soups lately. It’s been rather frigid here in Philly lately and a nice bowl of hot soup warms the soul. Never mind how beautiful it looks in my new set of dishes from Anthropology! This is a homemade bowl of Pho! Don’t you love the little baby round Parisian carrot!

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It’s so cute!

 

Ive been snacking on Pomegranet seeds too since they have been in season. I noticed the other day that they also just sell just the seeds from POM! I get the convenience factor, but I like getting the whole fresh fruit to be honest.

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Dinner has been pretty light since the holidays. Starting Monday, January 13th, my work is sponsoring a Biggest Loser Challenge so I’m back on my P90X nutrition plan. Since P90X is a tried and true method we are bound to win! My team name Snack Smashers!

Last night, two chicken sausages, broccoli and a side of lightened up macaroni n cheese with whole wheat noodles. I’m not sold on the whole wheat pasta, I think I’d rather have the authentic and just smaller amounts.

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So that’s it folks. I’m really going to try hard to finish up some posts I’ve already started and get some time carved out for regular blogging. I miss everyone!

 

 

 

 

Great Food Blogger Cookie Swap 2013

Hi Friends!

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Deadlines have never been such an issue as they have been these past few months.  My life has changed so much that finding time to do basic things needs to be scheduled.  I realize how valuable my time is now and so wish I had as much time as I have in the past ~ but moving forward I have some very important owed posts to do ~ one being this one!

The Great Food Blogger Cookie Swap has been so much fun to participate. First I want to thank all the sponsors both for matching the donations and all the fun goodies that were sent to us to help us bake!  OXO, Dixie Crystals, Gold Medal Flour and Grandma’s Molasses!

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Even though I haven’t had much time to post about my experience its been a blast!  This holiday cookie swap is hosted by Love & Olive Oil and The Little Kitchen and is in it’s 3rd year supporting a great cause Cookies for Kids’ Cancer.

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The premise is sign up, receive addresses from three other food bloggers, send each one a dozen homemade cookies and receive three dozen different cookies from three bloggers that were matched up with you!  What a fun way to make new friends over something everyone loves COOKIES!

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I have been busy making my way around to local food swaps this year and decided to use some of the jam I had made for the latest one I attended.  I baked up one of my favorite holiday cookies Jam Thumbprints.  But what made my cookies unique this year is the jam I used was a Lemon Ginger Jam I put up for a recent food swap.  It was so darn delicious and gingery that I knew it would compliment my cookie perfectly!  So I had at it ~ and Lemon Ginger Zingers were born.

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The recipes for both the cookies and the jam are here so you can bake up a batch of your own!  You won’t be disappointed.

Lemon Ginger Marmalade

  • 6-8 Lemons (1-1/2 – 2lbs)
  • 1/2 cup freshly grated ginger
  • 2 cups water
  • 1-3/4 oz powdered pectin
  • 6 1/2 cups white sugar

Peel the zest from the lemons with a vegetable peeler, avoiding as much of the white pith as possible. Slice the zest strips crosswise very thinly at an angle to make strips about 1/16 inch wide by 1 inch long—you’ll need 1 cup of zest strips. Put the zest in a 4-quart (or larger) saucepan.

Trim the ends from the zested lemons to expose the flesh. With one cut side down on the cutting board, trim the pith off the lemon all the way around and discard the pith. Quarter the lemons lengthwise and remove any visible membranes and seeds. Slice the wedges crosswise 1/4 inch thick—you’ll need about 1-1/2 cups.

Add the sliced lemons, ginger, and 2 cups water to the lemon zest. Bring to a boil over medium-high heat, adjust the heat to maintain a simmer, and cook until the zest is soft and the membranes start to break down, 6 to 8 minutes.

Whisk the pectin into the mixture. Increase  the heat to high, add the sugar, and bring to a boil, whisking constantly to smooth lumps. Boil vigorously for 1 minute, whisking constantly (move the pan off the burner momentarily if it threatens to boil over). Remove the pan from the heat and let sit undisturbed for 5 minutes.

Skim any foam and seeds off the surface of the marmalade. Stir gently to redistribute the solids.

To can the marmalade:

Transfer the hot marmalade to clean, hot canning jars, leaving 1/2 inch of headspace in each jar, and wipe the edges clean with a paper towel. Screw the lids on tightly.

Put the jars in a large pot of water fitted with a rack insert. The water should completely cover the jars by at least 2 inches. Return the jars to the pot of water and make sure the water covers them by at least 2 inches. Boil, covered, for 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter.

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Jam Thumbprints

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt

Cream the butter and the sugar in a mixer on high speed for approx. 2 minutes until light yellow and fluffy.  Add the egg yolks one at a time until fully incorporated.  Add the extract and the salt.  Slowly add the flour until fully combined.  Wrap in plastic wrap and refrigerate for 2 hours or overnight.

Once the dough is nice and cold, remove from the refrigerator and roll into 1 inch balls.  Place on a cookie sheet 2 inches apart and press your thumb in the middle to make and indentation.  Fill with desired jam or marmalade ~ I of course used the Lemon Ginger Marmalade from above.

Bake in a 350 degree oven for 12-14 minutes until lightly golden brown.  Remove from the oven let sit 1 minute and transfer to a cooling rack.  Depending on the size of your cookies, I was able to get exactly 3 dozen from this batch of dough.

Now lets take a minute to thank the kind girls who sent me some of the most delicious cookies I’ve had in quite a while.

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The first box to reach my doorstep was a dozen Bittersweet Chocolate Peppermint Cookies.  Holy Cow people, two of my all time favorite things!  Peppermint and Chocolate!  Gillian from The Haas Machine also included a special little DIY something extra ~ DIY Peppermint Lip Balm.  Both were delicious!  Thanks Gillian!

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Next to arrive was the most adorable package of cookies!  Jennifer from Bake or Break not only has the perfect handwriting (which I’m completely jealous of) but the cutest stationary and sinfully delicious Double Chocolate Brownie Bites.  I can’t wait to get my hands on the recipe for these gems!  They were the perfect mix of cookie and brownie texture, rich in dark chocolate flavor and the chewiness you get from biting into a brownie all in one little perfect package!  It was bite-size bliss!

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And last but certainly not least ~ from Baker by Nature Ashley sent me Confetti Cheesecake Cookies!  They did not disappoint.  Rich and dense with cheesecake flavor throughout and beautifully decorated with red and green sprinkles!  Screams Christmas!

I am hoping that my recipients enjoyed their cookie deliveries as well.  I tucked in a little extra something for them to enjoy a cocktail over the holiday season!

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How many days until next year?  Wait! What?  Happy Holidays Peeps! 

 

 

 

 

 

 

 

 

 

 

Blog Update

Hi Friends!  

Sorry for the MIA-edness, but life has been a wooden roller coaster the last few weeks.  I’m hoping to get some blog posts up shortly as I have so many things I need to catch you up on!  I’m headed shortly for a cooking demonstration at a local CSA so I plan on posting about my experience tomorrow.  I also have some exciting news about new things I’m getting into in my spare time!

Look through past recipes for a little inspiration and keep an eye out for tomorrows post about my Vegetarian Thanksgiving Cooking Class!

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The Great Food Blogger Cookie Swap

…..how fun does that sound?  Its a cookie swap hosted by:

The Great Food Blogger Cookie Swap 2013

How It Works:

  1. Step Sign Up. Fill out the sign-up form to participate. Be sure you meet the basic requirements for participation (listed below).
  2. Step Donate. Once you complete the sign up form, you will be re-directed to PayPal to make a $4.00 tax-deductible donation directly to Cookies for Kids’ Cancer. 100% of this donation goes directly to CFKC. You MUST complete this payment to participate in the swap (Why do we require this?) Once your payment is approved you will receive an email confirming your donation and your participation.
  3. Step Match. We will send you the names and addresses of three other food bloggers. These are the people to whom you will be sending cookies! It’s important you keep these matches a secret until they receive your cookies.
  4. Step Bake & Ship. Now comes the fun part! Whip up a batch of delicious cookies and ship one dozen to each of your three matches by the shipment deadline. Don’t forget to photograph your cookies for your post before you send them off!
  5. Step Post. Post your cookie recipe on your blog and submit the post along with an image (if you have one). We will then collect and compile all participants’ posts and publish them in one huge roundup!

I’m so excited to be participating this year in this fund raiser/food swap! (You know I have this new additiction about food swapping so this fits right in!)   For years I have been wanting to hold my own Holiday Cookie Swap amongst friends/relatives/neighbors but November is such a busy time and it never seems to come together as a full blown plan.  It always stays in “the works” phase. 

Anyway, I signed up for this bad boy yesterday.  One because its a Food Swap and two because it’s for a great cause.  With each donation of $4.00 100% of the proceeds gets donated to Cookies for Kids Cancer

There are a few other details that you can look over if you are interested in participating in the cookie swap, but don’t delay.  You have to sign up no later than November 4th to get on the list.  After that you can only salivate over all the cookies all the rest of us will be eating, sharing, and posting about in December.  Don’t miss the bus!

On of the requirements is that you have a blog.  If you don’t have a blog and want to follow along in the fun anyway, the Twitter hashtag for the event is #fbcookieswap and don’t forget to check out their other social media spaces too like Facebook and Instagram!

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WIAW # 19 Odd numbers are weird

It’s my mothers fault I don’t really care for odd numbers.  In birthday terms she says they make you sound older!  Even numbers make you seem younger.  Huh???  Now I find myself feeling the same way…….not really digging the #19 today.  But it is what is it and it is time for another round of What I Ate Wednesday.  Woot Woot!

Jenn over at Peas & Crayons hosts a foodie link up party each and every single Wednesday.  Health and food bloggers write about what they have been eating with a theme without a theme revolved around their vacation or just EXACTLY what they ate yesterday.  I usually give you a highlight of my tastiest meals over the last several days because I enjoy beautiful pictures as well as tasty meal ideas.  So let’s get to it!

Breakfast

Almond  Joy Oats

 Still loving my overnight oats!  With all the flavor combinations you really can’t miss with this breakfast.  And by fixing it the night before there is ABSOLUTELY no reason in the world that you would need to skip breakfast.  Well unless of course, your out of oats!

Overnight Oat Combo:  Oats, Almond Milk, Flake Coconut, Cocoa Powder & Almonds.  It was like eating an Almond Joy for breakfast.  :)

If you follow me on Twitter or Instagram you probably already know that last Tuesday I attended another Food Swap at the Greensgrow Farm in Philly.

Philly Food Swap

I’m totally drawn to the idea of food swapping and it’s become my latest addiction as far as how I spend my personal time.  So much so, that two of us are starting our own local food swapping group within the next 4 weeks.  We are in the planning stages and as soon as I secure a place I will be announcing all the details.  Fun things ahead peeps! Fun things!

Look at some of my loot!

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So at last weeks food swap I scored some pretty tasty treats!  Specifically some Swiss Chard Pesto from fellow Philly Food Blogger Casey @SaltedPlates.  She participates in a local CSA and always creates her weekly eats around her CSA delivery!  Really awesome way to keep meals interesting because you never know what your gonna get in your CSA box!  Oh and Casey if your reading I think you should hold a Pizza Monday link up party!  No pressure, but I’m loving my pizza stone!!!!!  Think about it, eh?

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On Sunday I did  a little food preppin’ in the kitchen and cooked over 2lbs of pasta!  Eeeek 2lbs!  Seriously, I pre-cook most of my pasta and put it in the freezer for quick meals during the week when we are short on time.  I eliminated pasta last year during P90X but still use it as quick and easy meal every once in a while if I’m short on time.  It’s so easy.  Cook like normal.  Toss with a little olive oil.  Cool and store in either bags or freezer containers.  Pasta freezes like a gem!  Give it a shot.  It’s super easy and a really kid friendly meal (especially if you have picky eaters)!

Lunch

Angel Hair Pasta with Swiss Chard Pesto and Heirloom Tomatoes

Swiss Chard Pesto

Dinner was also a Sunday meal prep favorite.  I spied this recipe from Lindsay at The Lean Green Bean the other day and was intrigued at how she used apples and chicken in the crock pot and ended up with really tender shredded chicken in only a few short hours.  I had all the necessary components and threw them all in the crock pot and low and behold 5 hours later.  Perfectly tender chicken breasts ready to shred.  I did omit the BBQ sauce and ended up shredding it with just the juice left in the pot.  Used half  in my enchiladas and put half in the freezer for a meal next week. I’m thinking either tacos again and maybe a topping for a pizza.

Dinner

Shredded Chicken & Apple Enchiladas with Black Beans and Rice

Chicken Enchilada

This past weekend was a college visit road trip with my son out to central/western PA to visit PSU Altoona and Indiana Univ of PA campuses.  Super fun weekend and he really fell in love with the IUP campus.

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It is probably where he will end up unless he has a stellar visit to PSU Erie campus in November.  He has an “official visit” with the dive team there and is hoping to continue his diving career in college.  Either way I’m hoping he stays within the PA state lines which will make visits from college so much easier!  I’ve been having some empty nesting mom moments these past few days and I’m not digging it ~ AT ALL!

At any rate, we made the road trip and during the drive stopped and had a few of these Starbucks Spiced Pumpkin Frappaccino’s with Soy Milk!  So good! It was definitely my splurge meal on the road trip.

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Which enticed me to come home and clean up my act and bake this beautiful Kabocha squash.  I think I’m pretty well stocked up on squash for the next year month so lots n lots of squash recipes in the future.  I know shocker right?

Snacks

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 Starbucks Frap, Kabocha Squash with Blueberry Ketchup, Trader Joe’s Orange Cranberry Scones, Pear Slices and my homemade dried cranberries!

So that’s about a wrap folks! What I’ve Been Eating Lately, so now tell me what your favorite meal was this past week? 

DIY: How To {Dry Cranberries}

Its fall!  I love it for a few reasons, one the weathers cooling down, two my favorite seasonal fruits and veggies are lining the shelves and three CRANBERRIES are making their appearance! 

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Plus I love the fact that they are from Jersey so I know they are a local buy!  That makes me double happy.

Cranberries are a rich source of antioxidants and also a high fiber source.  Its a win-win with these beauties! 

I love cranberry everything. Cranberry Kombucha, Cranberry Scones, Cranberry Bread, Cranberry Sauce  so I figured this year I would try and dry my own cranberries.  I also make an awesome Cranberry & Orange Shortbread cookie (Shhh!)  :)

Here’s what I did:

Cranberries were on sale at the farmers market the other day 3 bags for $5.  That’s about as cheap as I am going to get them around these parts. 

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I brought a pot of water to a rapid boil. 

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Dumped in the bag of cranberries.

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Waited a minute or two.  Its funny because you can hear the skins popping!  Its similar to corn popping ~ but better because it’s cranberries.

Scooped them out of the water after a minute or two, dried them on a sheet lined with paper towels.

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Popped them in the dehydrater.  Now we wait! Easy Peazy Right?!

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From what I’ve read it could take up to a day to dry completely, and it you do not follow the water step it will take even longer.  So don’t skip the boil step.

I can’t wait to to see if they come out as amazing as I am hoping they do!  I hope they do they will make a great addition to my overnight oats, trail mixes, and cereal toppers.  Really the list is endless!  Apple slices are next on my list….now to find a mandoline?

What other kinds of fruits or veggies do you like to dry and keep for a rainy day?

Do you use a mandoline?  Any types you suggest? 

 

 

 

 

 

 

WIAW #18 Free Veggies & Blog Love

Welcome to Octobers second week of WIAW posts!  Todays post is pretty exciting (if I do say so myself) because I’ve been super busy in the kitchen the last few days.  And as always a shout out to Jenn @PeasandCrayons for being our gracious host!

Remember yesterday when I said that I LOVE this time of year when people are throwing all their extra garden veggies at me?  Well breakfast today was another fabulous meal from the abundant peppers given to me from a co-worker.  It is so satisfying knowing that my veggies were grown by the hands of people I know and love ~ and gosh darn it ~ didn’t cost me a dime!  Fresh. Cheap! Delicious!

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Breakfast today consisted of 2 egg whites and 1 whole egg mixed with sauteed peppers from the garden stash.  I recently figured out that if I cook my eggs in the microwave the moment I’m going to eat them ~ they taste way better and are a lot less watery.  Re-heating scrambled eggs is kinda gross!  This is a great alternative. The only problem is what to do with the shells and yolks!!!!

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Lunch is still finishing up the big batch of Thai Butternut Squash Soup I made last week. I added a piece of Trader Joe’s Naan to make it a little more filling. Since I am pretty much the only one who eats it between the two of us, it goes a long way.  But never fear it does not go to waste.  What’s nice about this soup is that it also freezes well.  So in the event that I get sick of eating it (which has not happened yet) I can always through it into the freezer for a meal in a few weeks.

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Dinner all I can say is OMG!  Last week when Hannah from Clean Eating Veggie Girl posted the recipe for her Cauliflower Jalapeño Grilled Cheese I knew immediately I was heading home to recreate that sucker THAT NIGHT!  There is not much in the way of recipes that gets me this excited anymore ~ only because I’ve been cooking for what feels like an eternity.  So when I came across this one ~ it was like fireworks going off in my head ~ it was another one of the ingenious ideas that only BLOGGERS could invent!  Let me tell you when I say that this sandwich DID NOT disappoint in any way shape or form.  I think I’ve made it now about 4X’s since she first posted it and if you love Cauliflower & Cheese then this is a must try tonight!  The only difference to my sammy was the addition of real cheese.  I think I used Colby Jack and maybe a Swiss too!

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Snacks around here have been pretty interesting the last few days as well. I chucked a few plantains in my cart during the last shopping extravaganza.  Looking for something different to do with them I finally attempted PurleyTwins Plantain Socca Bread that my two favorite girls created at the beginning of the year.  I’ve been reading Michelle and Lori’s blog now since we first met at Blend and let me tell you when it comes to being creative and inspiring in the kitchen and in the gym ~ these girls know how to rock it!  I am in awe at the fact that this bread is only two ingredients. It is sweet and moist and delicious and has crispy edges and ……well you get the point ~ right?   One ripe plantain and two eggs.  Blend and Bake.  Seriously  delicious!  My pan was empty in a matter of a few bites! Whoops! :)

What/Who has inspired your weekly eats lately?

Looking for more inspiration check out my past WIAW posts!

What I Ate Wednesday Posts: #14, #15, #16 & #17

Recipe: Lemon Basil Eggplant Caponata

Don’t you just love when at the end of the growing season friends throw bags of produce your way from their gardens ~ or is that just me? This eggplant caponata recipe is the result of eggplants and peppers from one friend, tomatoes from two others and a few of the last ripe tomatoes from my garden as well.

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Gotta love it when its all FREE!

Not only did this little shindig turn out to be the taste of the town, but its pretty darn eye-catching too.  Plus after about a dozen and a half changes in plans for what I’m brining to the next food swap (which happens to be tomorrow night) this eggplant spread ended up to be my final decision. Look out Philly Food Swappers Eggplant Caponata in the house!!!!!

I would imagine if you don’t just eat the whole jar spoon by spoon it would be really great served with a side of pita chips or as a bruschetta type topping. I’m planning on using it as a topper for pasta and as a sandwich condiment!

How would you use an eggplant spread like this one?

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Lemon Basil Eggplant Caponata

  • 2 globe eggplants, peeled & chopped
  • 1 tablespoon salt
  • 2 tablespoons of olive oil
  • 2 cups of sweet red peppers, chopped
  • 1 cup of sweet onion, chopped
  • 3 garlic cloves
  • 3 pounds of tomatoes, peeled, seeded & chopped
  • 1/2 red wine vinegar
  • 1/4 sugar
  • 3 tablespoons of capers, drained
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 3/4 fresh basil, snipped
  • 1 teaspoon finely shredded lemon peel
  • 1/4 cup of lemon juice

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In a large bowl combine the eggplant and 1 tablespoon salt and toss to coat.  Let stand 1 hour, rinse, drain and squeeze excess water from the eggplant.

In a large enamel or nonstick heavy pan heat the oil and add the peppers, onions and garlic.  IMG_4213

Cook until softened.  Add the eggplant, tomatoes, vinegar, sugar, capers, crushed red pepper, and the 1/2 tsp salt.  Bring to boiling, stirring often.

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Reduce heat and simmer for 20 minutes until thickened.

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Stir in the basil, lemon peel and lemon juice.  Remove from heat.

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Ladle hot mixture into 1/2 pint sterilized hot jars leaving 1/2 headspace.  Wipe jar rims, adjust lids and screw on bands.

Process in a hot water canning bath for 15 minutes.

Makes 8 cups (Recipe adapted from Canning Better Homes & Gardens Special Interest Publications)

Kennett Brewfest Weekend Recap

This is absolutely my FAVORITE time of year!  If you are not familiar with the Kennett Square Brewfest it is a fundraising, beer tasting extravagaza event that all proceeds go to support Historic Kennett Square.  It is held every year in downtown Kennett Square and this year was the 16th Annual Brewfest and by far the best one yet, in my opinion. This will be my third time attending.  Last year’s brewfest was great, but this year has had to top them all with both brewers and their beer offerings and attendees!20131007-111112.jpg

The day started off with of  course our honorary wearing of the “pretzel necklaces”.  Each was dubbed with a string of delicately threaded hard sourdough pretzels and soft pretzels thrown in  for some variety.  You never know when you might need a little snack!

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We made it to the gate around 11:30; it was a short wait to 12:00 and we were handed our mini 2 oz cup and made our way to the first brewery tent which housed a new brewery Kennett Brewing Company.

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On tap they offered a ‘dry-hopped firkin’ of Emma Chisit Pale Ale 6%.  Perfect way to open up the day of beer tasting.  It was light with a citris crisp flavor following up with nice malty finish.

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Next in the long line of fantastic brews was a Coffee Oatmeal Brown w/Cacao Nibs and Vanilla offered by Free Will Brewing Co out of Perkasie, PA!  This was one of my favorites of the day.  So glad it was from a local!  Love the locals!

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Making our way down the line next up was a Coconut Fat Dog Oktoberfest from Stoudts Brewing Co our of Lancaster PA!  It was a strange combination for a beer of orange and chocolate.  Normally I love the chocolate beers, but this was not one of my favorites.

StoudtsBrewing

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Pizza Boy Brewing on the other hand had some really cool offerings.  First I tried the Grapefruit IPA 4.6% it was tart and crisp and refreshing, especially in the hot weather we were dealing with all day.  The weather topped out at 89 degrees.  Pretty much the talk of the day was how brewers prepared for nice cool seasonal weather, not a mid-summer tasting.  The second one I tasted of the four they offered was the Raspberry Sour 3%.  This sour hit the mark!  Perfect head, very sour with a nice soft raspberry finish. 

prism-beer

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Evil Genius offered up a classic Apple Pumpkin Porter!  Excellent as you can always expect a good offering from Evil Genius Beer Co.

EvilGenius

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Another one of my favorites from the day was an offering from Twin Lakes.  They have been at every brewfest I have attended so far, and I always love what they bring.  This year was a cask conditioned firkin of Tweeds Tavern Stout flavored with Rosemary & Honey. 

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Of course it wouldb’t be a Fall Brewfest without some good hard ciders in the mix.  Woodchuck offered up a crisp apple.

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McKenzie’s Hard Cider offered up four different flavors this year, Black Raspberry, Tart Apple, Pear and one other that I can’t recall and didn’t get to taste, obviously.

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Shocktop was a good offering of Pumpkin Wheat 5.2%  It was a nice balance between the lemon, orange and corriander.  The other didn’t really care for it, but I think I am a lover of corriander so that’s why it was a favorite of mine.

shocktop

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Another one that was an odd flavoring for the fall but was really pleasant on my tongue was the Mango Ginger IPA offered up by another local favorite BoxCar Brewing Co out of West Chester, PA.   I guess they had anticipated the warmer day because it was light and refreshing and perfect for the hot day we were having.

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There were so many brewers that I didn’t even get to taste everything.  Here are some of the other brewing companies that I was able to get to enjoy!

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The weather made it difficult to really enjoy the full experience.  Everyone was slugging water to beat the heat of the day.  There was no air movement, a ton of people and the beating of the sun.  But we made the best of it.  The weather we have been having has nearly broken records and it has been way better weather by far than we even had in June/July.  Its nice to have some warm weather, but drinking beer and super hot stale air really doesn’t mix. 

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The EMTs did a great job keeping everyone hydrated and making sure the day went by smooth.  Talulas Table did a great job serving up plate fulls of food during the Connoisseur Tasting in which we were treated to giant Peanut Butter Bacon Cookies along with Pork Sandwiches topped with coleslaw with a side of chips and a pickle.  As always Kennett Brewfest was a super success and I cannot wait for the 2nd Annual Winterfest.

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