Pirate Kitchen

Seasonal Salute: Rainbow Chard

Two New Recipes for You to Enjoy!
Rainbow Chard

Gardening is just the most amazing thing. I’m always in awe watching what comes up out of the dirt after there was nothing weeks ago. We planted rainbow chard again this year – I love it. It’s inspired me to highlight seasonal selections from my garden and local farm stands this summer. Does anyone belong to a CSA share (Community Supported Agriculture)? Having your own garden can be a bit like that:  I have this box (or garden in my case) of produce, now what do I do? Well, we ate a LOT of salads last week! As I’ve said before…the garden/nature doesn’t wait. That’s also the beauty of a garden or CSA:  you have to deal with your bounty. It inspired me to think about and research different ways to enjoy eating our rainbow chard. Last year was the first time we grew it and ate it!

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A Yogi and Her Guacamole: Guest Post with Sam

Guacamole

Thanks to Sam, I am no longer indifferent to guacamole.  In fact, I can now say I love it. To be more specific, I love Sam’s recipe. I never realized (never really thought about it either) how personal guacamole is. I want LOTS of fresh cilantro, but know you either love or hate cilantro; there’s no middle ground. At least that’s been my experience and if certain friends are coming over and there’s cilantro involved, I have to stop and think, “hmmmm are they lovers or haters”? It’s not worth losing friends over, but I admit to feeling a bit sorry for them. Salsa without cilantro? A Banh mi sandwich? A wrap without stems and leaves just snipped from the garden? Perish the thought.

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Rose Water Marshmallows

Candy, Desserts, General, Spring | April 9, 2014 | By

Rosewater Marshmallows

I admit it; I hibernated. I will avoid a rehash of the longest, hardest winter I remember ever in my life and get to the task at hand:  blogging.

Rose Water Marshmallows are a tribute to surviving the above mentioned winter and an homage to the eager anticipation of Spring.  The Spring rose of food coloring  is peeking through the snow sprinkle of confectioner’s sugar. Perfect. Spring has been peeking at us little by little even during a March 26th blast of snow.

Crocuses and Snow

I tasted them and immediately understood Confection as “a delicacy made with sweet ingredients.”  They are beautiful to look at and really unlike anything I’ve ever tasted. Yes, a marshmallow, but with that hint of rose flavor from the rose water they are unique and special…just like Spring.

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Roasted Butternut Squash Soup with Tracy

General, Gluten Free, Soup, Vegetarian | December 29, 2013 | By

Peeled Butternut SquashPeeled and Chopped Butternut SquashButternut Squash Soup

I think a lot.  I think a lot about this blog. I love it because it makes me think, but there is definitely that line of overthinking that brings me to paralysis. I can’t believe the paralysis wears off and now there are 62 posts here. 62!  I can’t believe it.

Inspiration is my favorite word of 2013. These things and more keep my passion fired up:

  • Rob earning his MASTER’S DEGREE (totally deserves bold and all caps and more)
  • Shane playing hockey (“on skates” …enough said)
  • Nate becoming a man (swallowing a huge throat lump here)
  • Growing things in our garden
  • Practicing power yoga alone (wow, I can do it!) or in a group (we rock!)
  • FOOD:  talking about, reading about, cooking it, sharing/blogging it!

What inspired you this past year?

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Apple Cider Caramels

Candy, Desserts, General | December 23, 2013 | By

Apple Cider Caramels

‘Tis the season for Apple Cider Caramels.  I love the slightly salty-chewiness of Fleur de Sel Caramels, but surprised myself by loving these even more with their smooth, buttery caramelness and  “bang-zoom” apple cider/cinnamon punch.  Once made, I have to go to great lengths to hide them:  there’s no way to keep it a secret with the smell of apple cider wafting through the house and that’s when my family vultures start circling!

The caramel making process is photographed and outlined in my Fleur de Sel Caramel post and this recipe is ever so slightly easier.  For wrapping, either buy the cellophane wrappers which will save a lot of time and are worth the money – about $14 for 1,000.  Or, cut up fifty, 4 inch squares of waxed or parchment paper.

Once upon a time, if you asked me what my favorite candy was, it would’ve been anything chocolate.  Now, it’s these.  I can hide them from my family, but how do I hide them from myself

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