My favorite thing about an early walk, run or bike ride on Sunday morning:
No traffic! Also?
(painted on the old railroad tressel that this new-ish bridge was built on.)
Other favorites this week include stirring raspberries right into my oatmeal and letting them soak overnight alongside the oats and yogurt. This doesn’t taste any different than it does when I just put some raspberries on top and stir them in later, but they are very pretty. And I like pretty oatmeal. (I mean who doesn’t?)
Also worth mentioning is my new favorite salad dressing! I stopped buying Annie’s Goddess Dressing (and all bottled salad dressing, really) last year and have stuck with a trusty olive oil, vinegar, dijon mustard combo for salads since then. I just recently started to venture outside those three ingredients and have started swapping tahini for dijon mustard.
This combo was a tablespoon of Woodstock Farms tahini, a tablespoon of olive oil, juice from one lime (lemon works too, or vinegar) + salt, pepper and garlic powder. It is very similar in flavor to the Goddess dressing that I use to love – I know it’s the tahini that gives it its distinct flavor. This has been my go-to dressing for a week or so now and I’m digging it.
After I mix my dressing in my giant mixing bowl, I load in my salad ingredients and then toss it all around to coat everything. After I put my salad together on I schlepped it outside to eat while chasing around the boy who loves to splash in shallow driveway puddles.
Mixed greens, shredded carrots, jicama, cucumber and two hard boiled eggs.
Speaking of cucumber, I’ve been using cucumber as my vehicle for my first attempt at Chicken Liver Pate.
You know what pate is, right? Liver. This is not AWFUL, but it’s not the most delicious thing I’ve ever eaten, either. Organ meats are really good for us though, so I’ll eat this, but I don’t think I’ll be able to bring myself to make this again anytime soon. I’m sort of thinking about this as a vitamin instead of a yummy snack. (Because it’s not a yummy snack. It’s tolerable and that’s about it.)
Fortunately though I get to chase grey chicken liver mush with chocolate coconut oil bites! I haven’t made these in ages, I forgot how good they are, especially straight from the freezer!
I stirred in shredded coconut and sliced almonds this time. My Wilton silicon square mold makes these very easy and saves me from needing to use paper cupcake wrappers every time I want make them. The cupcake wrappers had a tendency to tip over while filling, so the silicon mold also saves me some mess. The squares are the perfect size and they pop right out of the molds when they’ve hardened up. I bought cupcake silicon molds when I bought the square mold, they are sturdier than paper molds and work well for these too. (I’ve been using them for baking too and really like them.)
We wrapped up Tuesday with a group walk down to the farmer’s market in the late afternoon. Here, Maxine inspects the glittery tassels of her scooter while we patiently wait for Ava to join us out at the sidewalk.
As I was trying to take a picture of the market on our way out (with raspberries, tomatoes and two big pieces of cake from a local bakery!) she jumped in the picture to show off the travel toothbrush she scored for free from some organization.
(And oh yes, we totally needed to brush our teeth after chocolate cake and carrot cake split 5 ways!)
Dinner last night was homemade chicken soup that I’ve been making almost weekly.
When I pick up CSA vegetables at a different market on Thursdays, I always stop and buy meat from a local farmer. I’ve been buying whole chickens now that I’ve figured out it’s a lot easier to cut up a chicken as opposed to cooking it whole. It gives us a good amount of meat and when I make soup, we can get a bunch of meals from one bird. (I’m working on a post for the main blog on my chicken soup habits, I’m getting this meat cooking thing figured out!)