Category Archives: Book

Wild

I recently just finished reading Wild by Cheryl Strayed. If your a twenty-something year old female who’s been feeling a little lackluster, I definitely recommend giving it a read. It’s both inspiring and a bit soul crushing at the same time. Cheryl Strayed writes about her summer hiking solo through the Pacific Crest Trail (a trail that runs along the Pacific Coast from Mexico to Washington State) in efforts to cope with her mothers death and her failed marriage. She was 26 years old when she started her hike. Hiking the ENTIRE California coast, BY HERSELF, at the age of 26 with NO PRIOR HIKING EXPERIENCE. Insane? Yes. Completely motivating? Yes.truly want to just pack up a giant backpack and take off right now. Seriously. BUT, alas, a hike like this takes an extremely large amount of planning, gear, and knowledge that I have not begun to scratch the surface of. And of course I start Googling hiking gear and get lost in a fanciful world of completely impractical camp gadgets and garb. So let me dream a bit and plan my fairytale hiking experience. Thanks.

“Wanting to leave is enough.”  – Cheryl Strayed

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Hunger Games

Anyone else excited about the Hunger Games premier? I never really got into all the hype of crazy book trilogies; Twilight, Harry Potter, Lord of the Rings. Blah… I guess it’s finally my turn to go a little nuts. I freakin loved these books and am STOKED to see the midnight showing of the movie tonight! If you’re anything like me, you’ll be toasting with an Everdeen Fizz for lunch and a Panem Clipper for dinner!

Everdeen Fizz

1 oz. North Shore Eldergin (or Plymouth Sloe gin)
1 oz. gin (something more floral than dry: PDT recommends Plymouth for a sloe gin fizz; I used St. George’s Botanivore)
¾ oz. lime juice
½ oz. mango puree
½ oz. simple syrup
club soda

Shake all ingredients except soda vigorously with ice. Strain over new ice in a Collins glass. Top with soda water. If you must smuggle, pre-mix everything but the soda and carry the soda separately for on-the-spot mixing. The current through the fence is usually turned off. Don’t tell the Peacekeepers you heard it from me.

Panem Clipper

2 ounces Calvados or other apple brandy
½ ounce fresh lime juice
½ ounce real, blood-red pomegranate grenadine
2-3 dashes absinthe
Thin strip of lime zest, for garnish

Combine liquid ingredients in a cocktail shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain into chilled cocktail glass; garnish with lime zest.

I came across a whole collection of fan-art book covers. They were all really amazing. These were my favorites!

'The Hunger Games' fan made book covers

'The Hunger Games' fan made book covers

Things I want to make:

Mellark’s Bakery Goat Cheese & Apple Tarts

Mellark’s Bakery Goat Cheese and Apple Tarts

Peeta’s Burnt Nut and Raisin Bread

Peeta’s Burnt Nut and Raisin Bread

Capitol Orange Juice

Capitol Orange Juice

District 11 Bread

District 11 Bread

Things I want to buy:

The Unofficial Hunger Games Cookbook: From Lamb Stew to ?Groosling??More Than 150 Recipes Inspired by The Hunger Games Trilogy

Hunger Games - Coffee Cozy Crochet - Team Peeta - White and Blue

May the Odds Be Ever In Your Favor Hunger Games Print 8" x 10" Black and White

Hanging Tree Hunger Games Quote on Ultra Long Leather Wrap Bracelet

Gold Arrow Ring - Hunger Games Inspired

Sweethearts – Hunger Games Sugar Cookies

The Hunger Games Embroidery Hoop - Real or Not Real

Beautiful Hunger Game inspired Print by Sherri Dupree:

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May the odds be ever in your favor!

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Cool as a cucumber

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After spending the last month of summer working on a desolate pacific island, I was eager to get back to some normality. In other words, I wanted to be lazy and eat something that wasn’t a pineapple. I was excited to jump right into my next book club meeting! (Yes, I am in a book club and no, I’m not a middle aged woman) My book club is the bomb-diggity.com. For realz, ya’ll.  Somehow, I got lucky enough to have friends that are all amazing cooks with amazing tastes for food. So every last Sunday of the month, we get all dressed up (pearls included), present our fabulous food finds and dish on the girliest gossip you’ll ever hear. Oh yeah, there is some book discussion in there somewhere.

This past meeting we talked about The Violets of March by Sarah Jio. Jio also happens to write for Glamour Magazine (I often find myself reading her Glamour Tweet Blog Posts) and is an avid blogger as well. This book was truly the perfect end of summer read. It was a beautiful, not-your- typical-love story. I was lucky enough to be reading (or, a-hem..listening to it on audio book) as I took my early morning runs on a Hawaiian coast. So maybe my love for this book was aided by the fact that it was my “escape” from work and screaming kids and because I read it while watching the sunrise in a tropical paradise. Worth reading, people- even if you’re not on an island!

For the meeting, I ended up bringing sourdough bread with a to-die-for browned honeyed butter spread (which I will blog about VERY soon) and Cucumber-Mint Yogurt Dip with raw veggies which I found on WholeLiving.com (btw: Whole Living is my new favorite magazine. it’s AWEsome). This dip is very similar to a Greek tzatziki sauce but with a bit of a light, minty twist. Perfect for raw veggies or whole wheat pita chips.

Ingredients:

Serves 4 to 6

  • 2 containers (6 ounces each) 2 percent Greek yogurt (1 1/4 cups)
  • 1/2 cup mint leaves, coarsely chopped
  • 1/2 English cucumber, halved, seeded, and finely chopped
  • 1 teaspoon white-wine vinegar
  • Coarse salt and ground pepper
  • Cut vegetables, for serving

Directions:

In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to three days.

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Fiesta en mi Boca

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Let me just say, I’m a big veggie fan- I really am. I am, however, very leery of veggies taking the place of meat on my plate. Take tacos, for example. Normally my motto is: “No meat? Must taste like feet.” Ok, that’s an exaggeration. I’ve never said that in my life. But you get the idea. I like meat. So you really have to have some hearty substitutes if you’re going to trick me into eating meatless tacos.  That said, try these- they’re good stuff. And they don’t taste like feet.

This recipe is straight out of Kim Barnouin’s Skinny Bitch Everyday Ultimate Cookbook. I definitely recommend this book especially if you’re looking for some fun, veggie dishes. You can snag this baby for less than 20 bucks on Amazon.

P.S I’m a HUGE condiment fan- I’ve gotta  have a whole lotta’ textures and temperatures going on in my dishes. So of course I dolled these guys up good before I ate them. (jalapenos, chopped tomatoes, a few squirts of lime, a dollop of sour cream. OK, maybe a few dollops…)

Black Bean and Yam Tacos


Ingredients

2 tbs grapeseed oil
1 large garnet yam, peeled and cubed
1 green bell pepper, seeded and diced
1 garlic clove, minced
2 tsp ground cumin
1 tsp chili powder
1 tsp ground coriander
1 tsp dried Mexican oregano
1 (15-ounce/430g) can black beans,
drained and rinsed
1 large tomato, diced
Salt and pepper, to taste
4 whole wheat or sprouted tortillas
1 avocado, sliced, for garnish


Directions

In a large skillet, heat the oil over medium heat. Add the yam and sauté until almost soft. Add the green pepper, garlic, cumin, chili powder, coriander, and oregano. Sauté 3 minutes. Stir in the beans and tomato and cook 3 to 5 minutes, stirring frequently. Add salt and pepper, to taste. Warm the tortillas in a small skillet and then place on plate. Spread the yam/bean mixture on tortillas, and garnish with avocado.

Srv: 1 Taco, Cal: 380, Fat:17g, Sat Fat: 1.5g, Col: 0mg,
Carb: 51g, Fib: 11g, Pro: 11g

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