Will Swim For Fresh Basil Pesto (and why lakes are scary)

blender full of pesto

One of my favourite quotes from Bill Cosby is "Decide that you want it more than you are afraid of it". 

I want to not drown during the swim leg of my first half-ironman. So, twice a week I put on my superhero wetsuit and swim across one of our many lakes. 

Lake swimming is scary when you convince yourself that your own arm is a muskey (5-36 pound fish) waiting to gobble you up. 

It's scary when you convince yourself that weeds are actually water snakes waiting to wrap themselves around your legs.

It's scary when you convince yourself that the duck swimming past you is actually an otter waiting to bite you and drag you to the bottom of the lake.

Lastly (and most ridiculous of all), lake swimming is scary when you convince yourself that your red headed swimming partner is Arial and the green moray eels from the Little Mermaid are in the water with you.

Needless to say my swimming workouts are never boring.  Despite all of the self-created swimming drama I would much rather complete a swimming workout than a running workout as of late.  

Zero kilometers and 8 kilometers are almost the same thing.  Right?

After all that I was lucky enough to come home after my swim workout to farmer plucking basil leaves off of their stems.

Basil Pesto

(1 1/2- 2 C)

5 C of basil leaves

1 C grated parmesan cheese

1 C olive oil

2/3 C sunflower seeds

6 cloves local garlic minced

Combine all ingredients in your blender and pulse until combined.  You might need to stop mid way through to scrape down the sides of your blender.  If you are not planning on serving the pesto immediately drizzle olive oil over the top to retain the bright green colour.

You can freeze pesto by placing it in silicone muffin cups or ice cube trays, drizzling with olive oil and then transferring it to small plastic bags once frozen. 

pesto ready for the freezer

Will Run For Tomato, Black Olive and Artichoke No Cook Pasta Sauce and a Pinterest Pergola

Thanks for the pergola pasta

Three years after finding out that our new home was in violation of every building code under the sun renovations are finally complete!

Okay, so we (well, not really me) still need to hang some light fixtures and put up some new trim but all of the big stuff is done.  No more addition standing on hockey pucks (I kid you not), no more sheds falling into the creek, no more extension cords running through the walls, etc., etc. 

We were kind of getting used to having our contractor around.  It's pretty awesome coming home from work every day to find another project complete: a new deck,a fenced in back yard and my favourite our pergola.

In celebration of finishing our renovations and passing our city inspection we enjoyed some pasta and berry lemon crumble.

Tomato Black Olive & Artichoke No Cook Pasta Sauce

(serves 6)

ingredients

2 medium tomatoes, diced

1/2 cup sundried tomatoes chopped(soaked in hot water for 5-10 min)

1 C black olives chopped

3 tsp capers

2C canned artichoke hearts chopped

3 cloves garlic crushed

3/4 C fresh basil chopped

2 T white balsamic vinegar

3 T olive oil

salt & pepper (optional)

parmesan cheese or nutritional yeast (optional garnish)

375g whole wheat linguine or cooked spaghetti squash.

1.  Cook pasta according to package directions.  You can use hot water from pasta to soak tomatoes.

2.  In a medium bowl combine fresh tomatoes, drained sundried tomatoes, olives, capers, artichoke hearts, garlic, basil, balsamic vinegar, olive oil, salt & pepper (optional) & parmesan cheese or nutritional yeast (optional).

3.  Add pasta to tomato mixture.  Garnish with parmesan cheese if desired. 

Pinterest worthy pergola.

Bouviers like pergolas (and eating grass).

Will Run For Mud & Port Roasted Chocolate Cherry Creamsicles

chocolate cherry goodness

What do mud & chocolate cherry creamsicles have to do with one another?  Nothing really.  Surprise. But I do love chocolate cherry creamsicles almost as much as I love climbing through mud puddles on my stomach.

 The  Miners Mayhem  a local 7K obstacle run didn't have creamsicles but it did have lots of mud, hills, obstacles and some really awesome volunteers.  If you haven't participated in an obstacle run this would be a great place to start.

If you are considering participating in and adventure race here are a few tips that you might want to consider (a few of these I learned the hard way):

1. Outfits make everything better.  So does glitter.

2.  When designing your race outfit you might want to forgo anything that absorbs water and involves a glue gun and safety pins (e.g. a carrot made out of pom poms and an arm band made out of a dish towel).

3.  Make sure that the spandex that you wear doesn't stretch as it gets wet.  I apologize to anyone who was behind me as I hiked up my pants. 

 4.   Do. Not. Wear. Cotton.  Ever.

5.  Sign up for the right wave.  You don't want to find yourself crying your eyeballs out at the top of a climbing wall (climbing walls are scary!) while someone uses you as a stepping stone.  This didn't actually happen (the stepping stone part anyway) but I could see how it might have.  Everyone seemed to be great about encouraging each other when someone was having difficulty with an obstacle.

6.  If you are running with a team make sure that everyone has the same expectations.  No one wants to feel like they've been ditched or like they are holding their team back.  Our team motto was every woman for herself.

About those creamsicles.

Port Roasted Chocolate Cherry Creamsicles

(4 creamsicles)

1 1/3 C greek yogurt, almond yogurt, or full fat coconut milk

1 C frozen sweet cherries

1/4 C port

1/3 71% cocoa Camino chocolate bar grated

Preheat oven to 450 F.  Place frozen cherries & port in a pie plate along with port.  Roast for 20 minutes.  Allow to cool slightly.  Mash cherries with potato masher before combining with greek yogurt and grated cocoa or if you prefer a smoother texture combine yogurt and cherries in a blender and blend until desired consistency is reached then add chocolate.  Place mixture in popsicle moulds.  Wait impatiently until frozen.

Thunder, Super Carrot & Super Turtle  (not sure what's up with those spirit fingers)
photo courtesy of www.aegdesigns.ca 

Will Cycle For Rhubarb Creamsicle

Rhubarb Creamsicle

It's kind of hard to believe that you can't really get better at cycling by not cycling.  Oh, you knew this already? 

While cycling isn't nearly as scary as lake weed, water snakes, and drowning I still somehow manage to find a hundred and one reasons not to get on my bike.  I should mention that using more than one gear and wearing bike shorts makes a world of a difference. 

On Sunday's ride a concerned citizen was kind enough to provide us with some comedic relief as we were climbing a hill (after crossing the centre lane of course).

She wanted to let us know that she was okay with us cycling BUT that she lived on the road that we were cycling on and that she was going to call the police!  We were riding three in a row (a single file line actually)  We were clearly very menacing.  So. Much. Spandex.  A bike gang? 

What does all of this have to do with rhubarb creamsicles?  A friend mentioned that her freezer was where her leftovers went to die before she tossed them in garbage reminding me of the 20 + bags of rhubarb in my own freezer.  

What's hiding out in your freezer?  Rhubarb creamsicles I hope.

greek yogurt + rhubarb compote 

Rhubarb Compote

(makes approximately 1 2/3 C)

3 C sliced fresh or frozen rhubarb

1/4 C apple juice concentrate

2 gala apples peeled and chopped

Cream

1 1/3 C honey sweetened greek yogurt

OR

1 1/3 C full fat coconut milk (it must be full fat)+ 1 T agave nectar (or sweetener of choice)

Combine all ingredients over medium heat in a small sauce pan.  Use a potato masher or the back of a large spoon to mash rhubarb & apple.  Allow to simmer until desired consistency is reached.  Allow to cool before combining with yogurt or full fat coconut milk.

Combine 1 1/3 cup of honey sweetened greek yogurt or 1 1/3 cup of full fat coconut milk & 1T agave nectar with 1 1/3 C of  compote.

In popsicle moulds layer yogurt or coconut mixture with leftover rhubarb compote.  Add your sticks.  Place in freezer until fully frozen (wait impatiently and resist the urge to check to see if they are frozen).  To remove from moulds place mould in warm water.

Share with your favourite dog.

If I look hungry enough maybe I'll get some yogurt.

Will Run For Kale Party Salad With Ginger Dressing

Kale Party Salad With Ginger Dressing

Kale party anyone?  I needed a kale party after spending an evening dress shopping.  My shopping partner wasn't too keen on the kale party.  She might have said something about it being the equivalent of a 5 am, shift work, double crust sandwich kind of party.  Apparently not everyone loves kale.

On that note, why must sales people insist on asking how you are doing while standing outside your change room door just as you attempt to silently thrash your way out of the fancy party dress that you are trapped in? 

 If you were fine you would have stepped out of the change room with dress in hand.  Clearly, you are not fine.

Instead you are inside of the change room with one arm in your dress.  The other arm is plastered close to your body and stretched out above your head trying to manoeuvre a sharp object out of your purse so that you can cut yourself out of the dress if need be.  

Note to self: remember body glide when dress shopping.

Kale Party Salad

1 bunch kale ( approximately 8C)

3 C colourful coleslaw (green cabbage, carrots & red cabbage)

1/2 red pepper thinly sliced

Sliced Strawberries (optional garnish)

black & white sesame seeds (optional garnish)

Wash kale & remove stems.  Tear into small pieces.  Add colourful coleslaw, & red pepper.

Ginger Dressing

(approximately 1/2 C)

1/4 C rice wine vinegar

2 T olive oil

1 tsp sesame oil

1T Bragg (or soy sauce)

1 T chopped fresh ginger

1 clove garlic chopped

1 T agave nectar (or honey)

In a small frying pan heat olive oil.  Add garlic & ginger cooking until fragrant.  Remove from heat add sesame oil.  Slowly incorporate rice wine vinegar, Bragg and agave nectar into olive oil mixture.

Allow dressing to cool slightly and coat kale (you will likely have extra dressing).  Garnish salad with sliced strawberries (or tangerines) and sesame seeds.

oh, kale!

Will Run For Green Lemonade

feeling green?

Green lemonade is what happens when you no longer have to go on 3 1/2 hour Sunday runs.  Green juice is also what happens after you realize that you can't eat whatever you want even though you are training for a marathon (really, who didn't already know that?  Come on!).

I promise that this green lemonade won't make you gag (a cup full of juiced kale stems on the other hand is a different story.  Again, who didn't already know that?).

So pull out your retro juicer (or your new fancy pants juicer) and juice away.

Green Lemonade

(1 large serving or 2 small)

2 C romaine lettuce chopped

1 cucumber 

1/4 celeriac peeled and cubed (1 cup)

1 large gala apple (cored, peeled, chopped)

1 lemon (peeled and quartered) 

1-2 inch piece of peeled ginger root 

Drink up.

* Peel all fruits and vegetables that are not organic or live on the wild side and juice with the peel (not responsible for tail growth).

Will Run For Pistachio Fudge Brownies

Dear Brownies,

Thank you for being there after I ran 29 kilometres in what felt like a frying pan last Saturday.  The chocolate puck that I ate at the coffee shop (who is going to waste a brownie?) will never compare to you.

Love,

T.

Dear T.,

I just worked from 5 p.m. to 1a.m. and then 5 a.m. to 1 p.m. (never doing that again) is it so hard for you to pick me up on time after my shift?  What?  I drove myself to work!  I should probably take back all of the mean things that I thought about you shouldn't I.

Love,

Farmer (who is currently trying to remember where she parked the car)

 Dear Contractor,

I had no idea that demolition, a Nim bin, and a new deck were the way to my heart.  Thank you!  I even thought for a second that I wished that it was Monday so that I could come home to more awesomeness.  We're lucky to have you.   I just might learn to like this house that I've hated for the last 2 years.

Thank you,

T.

P.S I realize that there is no sun in our back yard but I still really want a pergola.  Thanks!

Dear Grade Threes,

Thank you for saving all of your brilliant ideas, full sentences, and learning strategies for when the Superintendent, principal, and the school board's communication officer came for a surprise visit to our classroom.  It's true that you've been driving me absolutely insane for the last week but I'll forgive you.

Love,

Ms. L

Dear Cousin Jen,

I'm sure that you would have loved cheese with your taco salad but I couldn't help myself.  An entire block of cheese unattended on the kitchen counter was just to good to pass up.

Love,

Jeb

I'll just lay here starving while you enjoy the cheese.  Love, Hank.

Pistachio Fudge Brownies

(4 brownies)

ingredients

1/4 C honey or agave nectar

1/4 C coconut oil (heated until liquid)

3 T Camino Cocoa Powder

1 T ground flax (measured after being ground) + 3 T warm water

1 tsp vanilla bean paste or vanilla extract

2 tsp baking powder

1/3 C wholewheat flour

1/8 tsp salt

1/8-1/4 C raw pistachios

Place ground flax and warm water in a small bowl.  Allow to sit until mixtures thickens. Combine dry ingredients in a medium sized bowl including pistachios.  In another medium sized bowl combine flax mixture, liquid honey, liquid coconut oil and vanilla bean paste.  Add wet ingredients to dry ingredients.  Stir until combined (don't over mix).

Preheat oven to 350 F.   Divide into two oiled mini silicone loaf pans.  Bake for 12 minutes.  Allow to for 5-10 minutes before removing from pans. 

While you are waiting prepare cocoa glaze.  

Cocoa Glaze

(1 T)

1 tsp melted coconut oil

1/2 tsp cocoa powder

2 tsp agave nectar (or honey or maple syrup)

Combine melted coconut oil, cocoa powder, and agave nectar

Cut each brownie into two.  Drizzle brownies with glaze.  Share with a friend.  Or don't.

Check out more Friday letters at the sweet season blog