Pepper Paints

Cleveland Rocks!

My husband and I both grew up in Cleveland. I don’t think we thought we lived in such a rockin’ place when we were younger. Last weekend we went home for a visit. I love being a tourist in this city! So much to see and do!!

Friday we took the kids to our old favorite hang outs on Coventry (the Greenwich village of Cleveland). Most are gone now and the crowd isn’t quite so hippy but it was still fun. Playing at the playground and eating dinner at Tommy’s. We need a Tommy’s here in Clintonville. It would surely do a bang up business!!! Pretty Pleeeeeze???

Saturday we headed to the newly renovated and free Art Museum. It is awesome!!!

Then we headed to The Botanical Gardens. I can’t say enough good things about the Hershey Children’s Garden. We could play there all day.

Look –apparently Ginger has a twin in Cleveland

Saturday night we took my in laws to Sokolowski’s to eat.  On the recommendation of Anthony Bourdain of course– we got in touch with our Polish heritage!

Sunday morning we boarded The Rapid and headed to the Terminal Tower for a view from the observation deck. It has been closed since 9/11 and is only open for a few weekends.

Just about everyone in Cleveland had the same idea! We waited in kine for 1 hour and 45 minutes. Ginger was not happy

The ride up didn’t get much better

But the views were so cool! Cleveland really does rock! The ethnicity, the history and the big city feel.

Thanks Cleveland!  We will  be back soon!

Thursday Recipe – Lemon Berry Bars & Perfect No Cook Dinner

I know I usually post a photo to entice you….but I am going to leave you in suspense (or you can scroll down–but you shouldn’t -it will ruin it for you!!)

Lemon Berry Bars

Preheat 350    Grease a 9 inch square pan

For crust

Beat 1 cup softened butter with 1 cup flour, 1/4 cup confectioner’s sugar, 1 T ice water, 1 teaspoon vanilla, 1/2 teaspoon salt. Beat until mixture forms a ball. Put in fridge for 10 minutes

Bake crust until golden and firm about 15 mins  Let cool completely  Reduce the oven temp to 325

Spread 3/4 cup of jam evenly over crust

In a bowl whisk together 6 lg eggs, 2 cups sugar, 3/4 cup lemon juice, 3/4 teaspoon baking powder  Pour over crust. Bake 20-25 mins   Let cool completely

First let me say I a a genius! I was out of powdered sugar so I googled and made my own!! sugar and cornstarch in the mixer = powder sugar!!

And now for the photo…………………………..

I am also a genius because I left it on the stove and my dogs ate it. I bet it was good.

But this is what we are having for dinner AGAIN tonight–too hot to cook and no time for dinner prep once again!!

Hummus and Tabouli  Pita Sandwiches

I usually make my own hummus and tabouli but sometimes I buy it!

I cut up tomatoes, onions and pickles (yes lots of pickles make this soooo tasty!!) and put out sprouts and lettuce. These are usually big and messy and really drippy by the end so we have started wrapping them in foil (and running out the door to eat them in the yard) so it’s almost like we have take out from The Pita Hut!

I would love to hear others no cook, low cook, easy summertime dinner ideas!!

Our Mud Pie Kitchen

While clicking around in the  Summer edition of Rhythm of the Home, I came across this awesome idea!! As soon as I saw the photos  my heart skipped a beat and I started making a thrift store list for our own mud pie kitchen!!

It didn’t take us long to find just what we needed!!

First, I picked a nice shady spot in our yard. Not too far from the hose and close to lots of dirt and sand, sticks and leaves. All the essentials for good, messy fun. Something my kids love!

Next,  we headed to the thrift store to stock our kitchen—think little and cheap. Pots, pans, muffin tins, cups, bowls, silverware…..

These make the perfect little molds and were only 30 to 50 cents a piece! Besides the fact they are pretty and shiny!!

More pretty, shiny, cheap staples that every kitchen must have… a beautiful bright yellow tea pot and pitcher.

The appliances were a little more tricky to find. It took a second trip to the store–but we totally lucked out and found the black shelf marked $5.00 and the little book shelf marked $2.96 and both were half off.

Let me tell you– this has been a bustling kitchen… breakfasts, coffee, lunch and dinner and don’t forget dessert–lots and lots of desserts!!

Oh …and lots of soup

All served on a table the girls made out of some scraps of wood they found above the garage— and then painted with glitter paint. Yes, they are my girls!!

And when the meal is over….you must wash the dishes!

If you need any recipe suggestions, Ginger highly recommends this cook book

What’s cookin’ in your mud pie kitchen?

Last Thursday’s Recipe……..Greens in Cashew Curry Sauce

Sorry for the lack of posts but I’ve been having computer issues. Hopefully it’s all fixed now!

This recipe may seem a bit time consuming, but once you make the curry paste it’s smooth sailing! And the curry paste recipe will keep for months in the fridge so next time you want to make this it will be even more simple!

Both of these recipes came from my new favorite cook book FEEDING THE WHOLE FAMILY

Homemade Curry Paste

makes 2 cups

1 cup extra virgin olive oil, 1 lb onion finely chopped, 1/4 cup whole cumin seeds, 1/4 cup whole coriander seeds,       1 teaspoon whole fenugreek seeds, 1 teaspoon whole cloves, 2 teaspoons black peppercorns, 2 Tablespoons whole mustard seeds, 2 teaspoons allspice, 1 teaspoon cardamom, 4 teaspoons ground cinnamon,  1/4 cup turmeric,               2 teaspoons cayenne, 1/4 cup peeled, finely chopped ginger.

whew-that’s a lot of spices!!

Heat the oil and saute the onion until very soft.

While the onions are cooking, grind the following whole spices to a fine powder in a coffee or spice grinder— cumin, coriander, fenugreek, cloves, peppercorns and mustard. Add to the onions along with all the other spices and ginger. Let cook for 5 minutes while stirring.

Store in sealed jar in the fridge for several months.

OK now on to the GREENS IN CASHEW CURRY SAUCE

1/4 cup cashew butter (I made this real quick in my food processor), 1 Tablespoon homemade curry paste, 1 Tablespoon tamari or shoyu, 3/4 cup filtered water, 2 cups quick boiled greens.

Blend cashew butter, curry paste, tamari and water in blender until creamy (I used my food processor)

Combine greens and blended sauce in a pan and gently heat before serving.

I chopped up a bunch of kale, chard and raabini and added it to about 1/4 to 1/2 cup of boiling water in my cast iron skillet with a top on it for a few minutes to steam.

Then I added the sauce.

I had some left over quinoa and added that to the greens and sauce.

I ate this for dinner several times this week. And now that I have 2 cups of homemade curry paste in my fridge, I can just whip this up real quick!