Lazy W Marie

Carpeing all the diems in semi-rural Oklahoma...xoxo

nieces’ back to school, easy mug cakes, & a luscious rainy tuesday

Yesterday I happily set aside a bunch of Monday routines in order to spend some time with my two beautiful nieces on their last day of summer break.

Kenzie is entering fifth grade, and Chloe is entering sixth, and both attend school in Oklahoma City where they have year-round schedules.

As I was inhaling dramatically to offer them much needed comfort about the sad end of summer and the horrible bummers of being thrust back into early mornings and unoriginal uniforms, they both rocked my world with outbursts about how thrilled, excited, and motivated they are for the new school year.

I was like, wait, what?

Personally? I always loved school. The beginning especially was magical. But in recent years I have noticed so many kids bemoaning it. These girls are legitimately happy. Their burst of enthusiasm really caught me by surprise and made me proud of them.

As soon as I arrived, Chloe sat me down on the couch for what became a 45-minute backpack tour. She pulled out, modeled, and explained every notebook and accessory, every color scheme and organizing tool, all the details of her new gym bag (she gets to have volleyball practice before school, shower at the gym, and “clear her head” before study hall, be still my heart!) plus new shoes that aren’t too new, they’re broken in just perfectly.

Kenzie admitted to having a little more in her new back pack than she needed, but every item had a solid reason for being there. And she was very much infatuated with her chosen colors and patterns, too. The whole display was terribly endearing. Oh, and I got to bring her a belated birthday gift!

She is really into mermaids right now, so we gave her one of those plush tail blankets and I embroidered her a big tote bag to say, “Mermaid in Training.”

After luxuriating in back to school joy and the girls’ plans to make good first impressions, we made lunch. Chloe mixed up a chopped Asian salad for us to share, Kenzie toasted bagels, and I made each of us an omelette. We could have gone out to eat, but the girls surprised me again by saying they’d rather stay home to play cards, eat small foods, and just talk.

“Umm hello, where are the modern, bad attitude, spoiled preteens please?”

As we assembled our little bistro lunch, Chloe explained that volleyball season had just started and that this year it’s lasting longer and is a bigger deal than before. She is trying to take it more seriously, think of herself as an athlete now, and therefore really consider what food she puts in her body.

I KNOW. Obviously I will need to order her a copy of Matt Fitzgerald’s Endurance Diet, right?

Then for fun (because even athletes need to have fun) we made mug cakes. Have you tried this yet? They are as easy as the internet claims, and they are highly customizable and satisfying. I recently made a peanut butter variation at home for Handsome, and it murdered his sweet tooth that night. Mug cakes are a great trick to have up your sleeve if you’re trying to limit but not eliminate desserts.

Here is an easy starting point for a single serving chocolate mug cake. Obviously the sky’s the limit on what you add in before cooking or how you top it afterwards.

1/4 cup all-purpose flour

1/4 cup sugar

2 TB unsweetened cocoa

3 TB milk

3 TB vegetable oil (or melted butter)

1/4 tsp vanilla

All you do is coat a good sized coffee mug with nonstick oil spray, mix those 6 basic ingredients in it with a spoon, add what you want (like marshmallows, chopped nuts, a dollop of peanut butter, chocolate chips, broken up candy bars, etc), and microwave for 2 minutes. It comes out piping hot and not very gorgeous, but you can conceal the weird surface with all sorts of pretty, delicious things like cool whip or ice cream. I dare you to try it!

My half-day with the nieces ended with a raucous card game of “Baloney,” which was so fun. My nephew, their beloved big brother who grew up alongside my own two girls, and his girlfriend got home and joined us for that bit of nonsense. What great kids, in every way. I am so thankful for my family.

The rest of Monday was spent back at the farm making a dent in house work, which included a big effort clean the downstairs floors. Over the weekend I had grabbed this spray cleaner to try on our wood floors, and it smells nice and cleaned them okay, but zero gloss. What do you guys use for shining wood floors?

Then Handsome and I had a pretty romantic Monday night, to cap it all off. We have been binge-watching Mad Men and both love it so much. Neither of us got the foot rubs I mentioned in yesterday’s post, haha, but maybe that’s what Tuesday nights are for.

Now, midday Tuesday, I am diving back into projects around the house while the farm soaks up many hours of cool, gentle rain. Unheard of weather for August first in Oklahoma.

This morning I joined two local friends for a 6+ mile run, just as the rain got started, and it was pure heaven. This is one of days that helps you catch your breath and makes you crave deep cleaning, fresh sheets, Spanish guitar, and soup for dinner.

If I get caught up enough on housework, then my big fancy afternoon plan is to mellow the entire house, shower and even wear perfume (ha), then read somewhere quiet and cozy for as long as Klaus will tolerate it. Cross your fingers for me that the rain makes him sleepy. I am in the middle of three really good books right now, and everybody knows that rainy afternoons are best for reading.

Tomorrow afternoon I have two special guests coming to the farm, then in the evening my husband and I will be guests at our friends’ home for dinner. Very excited for all of that, and I will share stories and photos soon!

Happy Tuesday, friends. Keep on carpe-ing those diems!

“There shall be eternal summer
in the grateful heart.”
~Celia Thaxter
XOXOXOXO

 

 

greek relish (quick cheap & easy)

Do you ever crave something that’s cold and salty, tangy and juicy, something with a bite to it but also some delicateness, maybe a grassy freshness, something that will fill you up but not bring along a thousand calories? And while you could always use more veggies, you have already eaten enough actual salads that day, so how about something different?

Me too. Frequently. And I have a suggestion for you.

I realize this barely counts as a recipe. It’s just an excellent combination of average ingredients, really, and likely not too original. But I stumbled on this edible pleasure last Friday and wanted to share. I also want to document it for myself so that on some hungry, salt-craving, fresh-food needing summer afternoon this “recipe” might pop up and make me happy all over again.

Let’s call it “Greek Relish” or maybe “Grain-Free Tabloueh” or just “Olive Salad,” whatever you fancy.

It’s just green and black olives mixed with tomatoes and cucumber, a couple of flavor helpers (garlic, black pepper, oregano, and fresh parsley), all chopped up and refrigerated for a while. Easy peasy.

I ate mine greedily stuffed inside whole wheat pita bread, and it was perfect. Had it been diced more finely it would have made a really great dipping salsa for those tortilla chips.

I didn’t add any oils or dressings, just drizzled some of the green olives’ juice into the bowl (the black olives were drained).

All you need, just combine and chill:

  • 1 medium can black olives, drained & chopped
  • 1 similar sized jar of green olives, juice retained, chopped
  • 2 medium tomatoes, chopped
  • 1/2 cucumber, chopped
  • half bunch of fresh parsley, chopped
  • oregano, black pepper to taste

This was fast and easy, delicious, satisfying, and inexpensive! Surely you could get a bit fancier and use kalmatta olives, sun-dried tomatoes, maybe feta cheese and grilled chicken breast, etcetera, but I love having pantry staple ideas like this in my back pocket. Craving killers that do not require trips to the grocery store.

I served this at an impromptu bonfire party we hosted last Friday and everyone who tried it loved it. I can’t wait to make this again.

Welcome to warm weather, cold food, easy eating, healthy season!!

Over and out!
XOXOXOXO

 

creamy coconut-pumpkin soup with chicken

A few days ago my friend Meredith posted to snap chat an intriguing soup she had discovered at her office’s cafeteria. She raved over the soup’s deliciousness, vowed to crack the code, and hooked me. I stalked her snaps and Facebook until, on a particularly bitter cold afternoon this past weekend, she reported having deduced the recipe and thereby warmed her house and tummy. We saw each other at a holiday party shortly afterward and she offered some details.

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Thank goodness for friends who are adventurous and love to cook! Because, dear reader, I have a new favorite: Creamy Coconut-Pumpkin Soup with Chicken. It is as weird and perfect as you might expect, and although I just yesterday inhaled this glorious food for His-and-Hers Soup Night at the Farm, I already cannot wait to make it again. So good.

I actually, literally, no joke, licked my bowl clean. Not sorry. Also, three cheers for using Christmas china on weeknights as often as possible.

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The building blocks for this simple luxury are pumpkin puree and coconut milk, with plenty of unusual (to me) spices, add chicken breast (because protein!). The recipe came together fragrantly in less than the time it took to make chicken and dumplings for my guy, and I suspect it would do well in a slow cooker, too, which you can bet I’ll be trying soon. 

If we gotta do winter let’s do it cozy, okay? OK. And let’s not skimp on vitamins and fiber. OK. 

soup-sticker

What You Need:

  • olive oil
  • salt, black pepper, garlic powder (optional)
  • ground cayenne pepper, turmeric, ground ginger, curry if you have it (I did not)
  • 3 celery stalks, diced, and a few cloves of garlic, minced
  • 1 can pumpkin puree
  • 1/3 cup of coconut milk
  • 2 cups chicken broth
  • 1 fully cooked boneless, skinless chicken breast

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cp-soup-spices-c

 

What You Do:

  1. Sautee the celery and garlic till tender, adding spices as you go.
  2. Add the pumpkin puree, coconut milk, and chicken broth. Bring to a boil and reduce to simmer. Spice again, to taste.
  3. Add the fully cooked chicken and stir, taste, season, etc. It is ready to eat when it is all blended well and tastes good to you.
  4. Devour it all guiltlessly, knowing you are providing your hard-working body with gorgeous phyto-nutrients, hefty fiber, immunity-boosting spice, and that ever-important protein.

Other Gorgeous Ideas:

  • Add roasted pumpkin seeds. (I forgot we had a can of these in the pantry!! Would have been so nice and crunchy.)
  • Add lime juice.
  • Include some onion with your garlic and celery. The Lazy W is “not in the onion business,” as my Grandpa says, due to an allergy. But I know all about the cooking trinity.
  • Roast or saute some diced fresh pumpkin and let that simmer and soften more in the liquids. Mer said her original bowl of soup featured this and it was delicious, tender like cooked potatoes. Yum! I will try this soon. In fact in my kitchen right now is one final pumpkin from our Lazy W pumpkin patch that needs to be used. Destiny.
  • Drizzle the finished soup with a little extra coconut milk.
  • Fresh basil, yaaaaasssss.
  • shrimp instead of chicken? Maybe…

Things I Adore About This Soup:

  • It fills you up. Thoroughly. It is immensely satisfying on a cold, hard-working winter day. 
  • The creamy decadence is achieved with neither butter nor heavy cream or anything like that. I am a coconut milk convert.
  • The spicy heat was a welcome reprieve from so many standard savory flavors lately. Perfect for when you crave something different but not something too different.
  • It’s sweet without being sugary.
  • Back to the bowl-licking: fewer dishes to wash!
  • It’s a fast weeknight recipe if you have the chicken already cooked, and you can make it in small batches like this or just add cans and make more. Easy! I love that. 

Thank you, beautiful Mer, for sharing your soup discovery and for doing the leg work of cracking the code! I am obsessed. My mouth actually watered while typing this blog post. 

Have a cozy week, friends! I hope your final days of Christmas prep are clicking along joyfully.

XOXOXOXO

 

jocelyn’s amazing colorado tiger butter

This past week, since writing to you guys about our recent feast on Soul Cake, we have feasted on the glorious stuff even more. Our oldest surprised us with a visit home from Colorado, and now she is home again, back in Colorado. She is at home with herself, really, and with her sweet pup Bridget, but that is a whole other blog post. Anyway, to say that Christmas came early to the Lazy W is quite an understatement.

Today, while the details are fresh, I want to share with you a recipe she taught me this week: Tiger Butter. You just might find it useful for an upcoming holiday party! Then soon, more Soul Cake stories, because my gosh… xoxo

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Background: The Girl worked a brief stint at a well known candy shop, The Rocky Mountain Chocolate Factory. While there she learned all kinds of great tricks and secrets about candy making and has been eager to share it all. Most notable to me is how she learned to measure ingredients by weight, not volume. I had read a little about this in Julia Child’s book My Life in France but never really considered the practical differences until Jocelyn stood in front of my Oklahoma stove puzzling out her chocolate-peanut butter ratios. After a few moments she declared with that signature doe-eyed confidence, “We’re just gonna eye-ball it.” Okay! And it turned out so good.

Tiger Butter is a bark-style candy flavored like Reese’s and named for its stripes, which you achieve by dragging a knife through contrasting flavors/colors of molten yumminess. It has precious few ingredients and comes together more easily than I expected. Tiger Butter is so rich that you must nibble it slowly, in tiny cold pieces, so a batch seems to last forever compared to, say, a big heap of chunky oatmeal cookies that can double as a meal for yours truly. According to Joc, and I heartily agree, a mouthful of Tiger Butter requires a chaser of ice cold milk. I would suggest strong dark coffee too, but the combo of high sugar with high caffeine might be… Shaky.

Okay.

What You Need:

  • 2 microwave-safe bowls, one medium and one small (Yes, you could certainly do this stove top instead.)
  • a shallow freezer-safe dish lined with waxed paper (we used a petite glass one, somewhat smaller than 9 x 13)
  • about 2 cups your favorite peanut butter (We used just less than half of a 28-ounce jar of Peter Pan smooth. She said crunchy is also delicious if you like added texture.)
  • 1 bag white chocolate chips
  • 1/2 bag your favorite chocolate chips to supplement the white chocolate (I think she chose semi-sweet. This was part of the confident eye-balling in lieu of weighing out the ingredients, so you should do the same, knowing that this chocolate will blend with the peanut butter and white chocolate flavors.)
  • up to but not necessarily a whole bag of dark chocolate chips (for the top layer)

That is a lot of richness, right? Straight peanut butter and at least two bags of chocolate chips. But to my surprise you need neither butter nor evaporated milk like with pralines, no eggs, etc. Tiger butter is a rich, dense, straight to the point, focused indulgence. A lot like my girl, if you ask me.

Okay.

What You Do:

  1. Line the shallow pan with waxed paper and set aside.
  2. In medium bowl, combine peanut butter, white chocolate chips, and extra chocolate chips (as needed) then cook in the microwave, stirring occasionally, melt some more, get it smooth and shiny. (Joc said the proportions should be approximately 1:1 peanut butter to chocolate, but she also tasted it and adjusted between melting sessions. You can scarcely make this wrong so no worries.)
  3. Pour this pale colored lava into your prepared dish/pan. Admire the sheen and the shimmer. Set aside.
  4. In smaller bowl, melt the dark chocolate to the same glossy gorgeousness.
  5. Dollop this second chocolate onto the pale layer gently, maybe on alternating sides. Think of this step as your chance to be creative. You are staging the origins of your stripes.
  6. Now use either a butter knife or a toothpick or a chopstick (something more delicate than your finger, though you will be tempted) to drag slow, deliberate lines from one dollop to the next, leaving drag marks as you go. Drag all the way across the pan then start again, going in opposing directions. Again, get creative and have fun! Joc said she once drew her name in the chocolate. So somewhere out in the world a stranger has enjoyed handmade chocolate with my daughter’s name frozen in the face of it. If you move in an even, checkerboard pattern your dark chocolate layer can achieve a feathery effect, which is beautiful.
  7. Once you like the look of your creation, place the whole thing in the freezer for a couple of hours. It will harden nicely without changing design at all. Later, if you lift it out by the waxed paper hammock, you can then cut it uniformly with a sharp knife or break it into irregular, craggy shapes. It packs great for gifts or a potluck party or a dessert bar, whatever your plan. Remember a little of this rich treat goes a long way!

That’s it! Some chocolate chips, some peanut butter, your microwave and freezer, and a little time. You will be elbow deep in homemade candy and also have a cool connection to the Rockies and my beautiful firstborn.

Thanks for checking in, friends. I hope your December has been filled with surprises and miracles like ours. I hope you try making your own Tiger Butter! And I hope to see you here again soon. Lots more fun stuff on the horizon.

Be sweet
XOXOXOXO

 

beekeepers’ blueberry- granola banana bread

I recently needed something delicious to share at our monthly beekeepers’ meeting but didn’t particularly have time to drive to the store for anything extra. A quick scan of refrigerator and pantry supplies inspired an adaptation of Martha Stewart’s classic banana bread, the same one I have been making happily and in a thousand different ways for about fourteen years.

You probably have your favorite banana bread style. You should! It’s so versatile, and the ingredients are pretty easy going.

Honestly, friends, this particular twist might be my new personal favorite banana bread, and everyone who tasted it seemed to agree. The plate I took to our beekeepers meeting was empty in a minute. Crumbs. Only crumbs remained. It’s extra juicy and so tangy thanks to fresh blueberries, and in my opinion crunchy granola is so much better than just nuts.

Thank you Sandy for tempting me with chocolate chip granola cookies! That gave me the idea.

blueberry banana bread

 

bb ingredients

 

All Ingredients Needed:

  • 1 cup of chopped nuts
  • 1 cup of quick oats
  • thick drizzle of honey (fresh Oklahoma honey!) 
  • cinnamon
  • 2 ripe bananas
  • 1 stick of butter at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup plain Greek yogurt (sour cream is ok)
  • 1 tsp vanilla extract
  • up to a cup of fresh blueberries

 

Granola:

Use about 3/4 cup of any granola you have or love. Here is what I whipped up with found ingredients. Since only about 3/4 cup of this finished granola went into the banana bread, the rest made a decadent bowl of cereal the next morning.

  • Stir together equal parts quick oats and chopped nuts with cinnamon and a heavy drizzle of fresh honey. Use fresh Oklahoma honey ok!!
  • Bake it all on a cookie sheet until fragrant and toasty.
  • Flip and stir it halfway through baking.
  • For sure go ahead and make it more interesting if you have, say, sunflower kernels or multiple kinds of nuts available. This is what I had on hand. And it was great. 
  • Or use packaged or bulk granola! Totally delish.

 

Bread:

  • Using an electric mixer, cream together the softened butter and sugar till light and fluffy. Add the eggs, beating well.
  • Sift together dry ingredients and combine with the butter mixture. 
  • Fold in the granola and rinsed blueberries.
  • Pour into a buttered and flour-dusted loaf pan.
  • Bake at 350 degrees for at least an hour.
  • If the bread develops a brown crust but is still too moist in the center, you can leave the bread in the oven, still warm but turned OFF. 
  • Once you finally pull it out of the over, please trust me and let this pretty thing cool before you slice it. 

Okay I hope you try this recipe while you can still get nice blueberries in the produce section! And if you are out of honey, make a beeline for a local apiary. Local is so much better. 

Exciting side note: I might be extracting our own honey this week! Stay tuned. I will post the harvest process to Instagram or Snapchat before it lands here.

Over and out.
XOXOXOXO