Your first love…will the flame always burn?

I’ll bet somewhere you have a collection of old love notes, pictures, concert ticket stubs and cards from your first love. When you look through those momentos, or hear a certain song (Chicago, Richard Marx, Foreigner, Cyndi Lauper… ooh the allure of 80’s love ballads. Admit it, right now you’re singing “Time After Time”), or maybe even cross paths with your former flame….your heart might beat a little faster. You might even let old emotions resurface and remember that first sweet kiss, that first taste at what you believed to be true love.

Simple….innocent…carefree…

But we all grow UP (Not old. Not me. Nooooo sir.). Our tastes develop and mature and we move on. Love has more layers. Gets more complex and intricate. Kind of like appreciating Zucchini Carpaccio with Homemade Ricotta Cheese or Zucchini Blossoms Stuffed with Tomatoes and Parmesan. But just like that first kiss, I’ll never forget my fist zucchini yearning. Printed on an old recipe card found lurking in the depths of my recipe box, a straight forward, uncomplicated chocolate zucchini cake.

Simple…effortless…and fresh…

Chocolate Zucchini Cake

• 1/4 C butter
• 1/2 C apple sauce
• 1 1/2 C sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 C buttermilk
• 2 1/2 C flour
• 1/2 C cocoa
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 C dark chocolate chips
• 2 C finely grated zucchini

Topping:

• 1/4 C chocolate chips
• 1/4 C brown sugar

• Lightly grease a 9×13 pan and preheat oven to 350 degrees.
• Beat butter and sugar until light and fluffy. Add in eggs one at a time beating well after each. Add in apple sauce and vanilla.
• Sift together flour, cocoa, baking soda and powder, salt and cinnamon. Add to wet ingredients alternating with buttermilk. Once combined fold in zucchini and chocolate chips.
• Sprinkle over remaining chocolate chips and brown sugar.
• Bake for approximately 30 minutes

Notes:

• This recipe comes from my mom. It’s one of the first cakes I ever made and always turns out. I look forward to making it every summer when the zucchini is fresh.
• This cake stores well on the counter for a day or two…if it lasts that long! It also freezes really well. IF there are leftovers (ie. I haven’t wanted to run a zillion miles the day after baking it) I wrap the leftover pieces individually and freeze to be enjoyed at a later date. But not that much later….
• The original recipe called for 1 C butter instead of 1/4 C butter and 1/2 C applesauce. It also called for 1 3/4 C sugar. Go ahead, if you want but you really won’t notice a difference in taste. Honest.
• My husband thinks it needs more brown sugar on top. His opinion is very important.
• Buy some really good cocoa. It makes a HUGE difference.
• Lastly…preheat your oven! That way it’s ready to go when your cake is mixed. It’s a good idea to NOT let your batter sit on the counter or the rising agents don’t work as well. Well, that’s what I read. And I stick to it. When I remember…

What is muchness? A state of being, a feeling, an emotion? A confidence or fearlessness? Or perhaps it’s a comfortableness with who you are; owning up to your quirks and loving them for everyone to see and in my case, hear.

Have you ever felt that you’re losing your muchness? I have…. it’s like there is a dimness where my eyes used to sparkle. Like everything I used as a landmark has shifted and suddenly I don’t know who I am anymore or where I fit in, whatever I used as a bearing – gone. For some reason my shiny red shoes aren’t quite as alluring and haven’t seen the dance floor in a while. My car concerts haven’t been quite as rockin’ and I’m driving with the windows rolled all the way up, sun roof tightly sealed in fear of rain whether from the sky or my tears.

While these sassy, ruby Raspberry Breakfast Bars might not remedy all your lost muchness, they will give you something to look forward to. Whether it’s your commute to the office (and yes, I live in a small town where the longest commute is all of four blocks…but some of you out there on the interwebs must face daily traffic of horrific proportions), slugging through your never ending to-do list, or just facing the mundaneness of everyday life. These bars might not give you instant passion. I can’t guarantee you’ll gain immediate confidence or inspiration. But hopefully they’ll put the start of a little sparkle back in your muchness….

Raspberry Breakfast Bars

very minimally adapted from Smitten Kitchen

Crust & Topping:

• 1  1/2 C Flour
• 1 C Brown sugar, firmly packed
• 1  1/4 C Rolled oats
• 3/4 tsp Salt
• 3/4 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Cinnamon
• 1/2 C Butter, cubed, still cool

• Combine all the ingredients until loose crumbs form. I used my hands because it seemed like fun, however you can use a food processor.
• Reserve about  1  1/2 C of the topping. Pour the rest into a greased 9×13 pan making sure the crumb mixture is level and reaches all corners. Do not pack down profusely.
• Bake 12-15 minutes until golden brown.
• Let the crust cool while you make the filling.

Filling

• 1/4 C Brown sugar, firmly packed
• 1 Tbsp Grated lemon zest
• 1/2 tsp Cinnamon
• 2 Tbsp flour
• 1 Lb. Fresh raspberries
• 1/4 C Fresh lemon juice
• 1 Tbsp Butter melted

• Whisk together all ingredients, except the raspberries, until well combined.
• Add the raspberries and mix gently using your hands (again: it was kinda fun getting my hands all berry stained).
• Spread the raspberry mixture over the prebaked crust. Sprinkle with the remainder of the reserved crust mixture.
• Bake 35-45 minutes until the edges are bubbling and the crust is golden brown.
• Cool completely on a wire rack.

Notes:

• The original recipe calls for 3/4 C butter for the crumb mixture. Because I am a low-fat-freak I only used a scant 1/2 cup. The crumb mixture could have stuck together better. I’m sure more butter would be yummier & produce a crispier crust.
• I left the bars covered on the counter for one day. Then I wrapped them in individual servings and put them in freezer. Where I could not take a bite every time I walked by.
• If you’re wanting a super sweet bar, you might be disappointed. These are tangy-ish. Not really for desert, hence the name.
• Just a word of advice: if using fresh, local berries buy more than one pound. Buy two. Or more. Unless you want to make a return trip to the farmer’s market like I had to do.
• And PLEASE: always use fresh ingredients. You’re food will taste so much better. I promise. There is no bottled lemon juice or frozen produce in this house. Buy what is in season.
• Ok. That’s it. Enjoy. I already feel my muchness returning….

I over-analyze things. I’m impatient with myself. I judge myself. Harshly. I get caught up in things if they don’t go exactly as I hoped, planned and desired for.

But today I’m going to forget all that. I’m going to put on some groovin’ tunes and dance with complete abandon. I am going to dance until the sweat is pouring off me and a smile breaks free. I am going to dance until this week is a thing of the past. I am going to dance until I fall to the ground in a happy exhaustion.

Lest we forget, I grew up in very small, conservative community. I didn’t attend my first dance until I was in high school and it most certainly was not a school sanctioned event. Oh no. Dancing & rock’n’roll might lead to all kinds of debauchery. My first “dance” was in a friend’s dimly lit, musty basement while her parents were gone on holidays. If, in your mind, you are picturing Footloose, you’re not that far off. Just like Ren & Ariel, we danced like there was no tomorrow. Nothing could bring us down…

So I’m going to turn up the volume on ol’ Kenny Loggins, and put a little rythym back in my battered soul. I’m going to shimmy my way to the kitchen and put a little fire in my spirit and maybe my belly depending on how spicy I’m feeling…

Boka Dushi

Dutch West Indian Chicken Kebabs with Peanut Sauce

slightly adapted from Cooking Light

• 1/4 C Kejap manis (Usually available at your local supermarket. It’s a sweet soy sauce.)
• 1 Tbsp Fresh lime juice
• 1 tsp. Cumin
• 1 Tbsp. Grated, peeled fresh ginger
• 1 tsp. Sambal ulek (spicy garlic chili paste)
• 1/2 tsp. Tumeric
• 3-4 Boneless, skinless chicken breasts cut into 1″ strips

• Combine all ingredients in a large zip lock bag and marinate for at least one hour.
• Thread chicken onto skewers and BBQ until done. Serve with Dutch West Indian Peanut Sauce.

Dutch West Indian Peanut Sauce

• 1/3 C Chicken broth
• 3 Tbsp. Peanut butter
• 1/2 C Chopped, seeded tomato
• 2 Tbsp. Minced green onion
• 2 Tbsp. Chopped fresh cilantro
• 1/2 Tbsp. Fish sauce
• 1 Tbsp. Fresh lime juice
• 2 tsp. Grated, peeled fresh ginger
• 1 tsp. Sambal ulek (or more if you like heat!)
• 1 tsp. Honey
• 1 Garlic clove, crushed

• Combine broth and peanut butter in a small saucepan. Cook over low heat, whisking the entire time until combined, about 4-5 minutes.
• Stir in remaining ingredients.
• Serve at room temperature.

Notes:

• I always use the lowest fat peanut butter I can find (big surprise). It doesn’t seem to make a difference in this recipe. I also like the texture of chunky peanut butter but use whatever you prefer.
• This goes really well with coconut rice. Just fry up a little garlic and ginger. Add jasmine rice and continute to fry for a minute or two until the aroma of the rice starts wafting from the pot. Add the usual amount of liquid but substitute (light) coconut milk for half the water, throw in a little lemon zest and honey and cook as per usual.
• Yum! Perfect for dining al fresco with a mojito. Although I might change my 80’s playlist for something a little more patio worthy.

I make no secret that I’m a summer girl. Perhaps it’s because I live in a place where we’re lucky to get true summer eight weeks of the year. Maybe it’s precisely  that; summer’s fleetingness that gives summer it’s allure. It’s draw that I can never get enough of.

Summer is my passport to happiness.

PURE

UNDILUTED

ECSTASY

A life long love affair with summer and everything that comes along with it. The warm sun on the nape of my neck. The freedom to lose track of time and let my thoughts drift away into the open blue sky. The taste of the first jewel colored strawberry of the season…

Ahhh…strawberries…Does anything say summer better than local, garden ripened, strawberries? Turn them into a tropical salsa and they are so becoming of a summer indulgence….sticky pools of ruby strawberry juice collecting on crunch and sweet cinnamon scented crisps.

Savor the sweetness with your summer love. Pure bliss.

Summer Strawberry Salsa with Cinnamon Crisps

Salsa:

• 2 C. Chopped, fresh strawberries
• 1 Tbsp. Chopped, fresh mint
• 1 Tbsp. Fresh lime juice
• 1 1/2 tsp. Honey

• Combine all ingredients and let stand for half an hour at room temperature.

Crisps:

• 6 six inch Flour tortillas
• 1 Tbsp Butter, melted (or less)
• 2 Tbsp. Sugar
• 3/4 Tsp. Cinnamon

• Combine sugar and cinnamon
• Brush one side of tortillas with butter, sprinkle with sugar and cinnamon mixture then cut into wedges.
• Bake on a cookie sheet at 375 degrees for approximatley 10 minutes or until lightly browned.

Notes:

• I used whole wheat tortillas because that’s what I had; use whatever you prefer.
• I find the salsa does not keep well. Try and eat it all, the same day you make it. Which, really, shouldn’t be a problem.
• I would like to give credit for the recipe but I have no idea where it comes from. I’ve had it for years.
• The original recipe called for 2 Tbsp of butter for the crisps. But knowing my love for summer and everything that goes with it, including abundant quantities of time spent outside….in a swimsuit…need I say more?

What makes you happy?

Why is it that rhubarb stirs feelings in places other vegetables can’t reach? It can tease you with the allure of summer sweetness while at the same time be tart enough to make you shiver. Pair rhubarb with sparkling white sugar and it opens up the doors to an entirely new world then presented upon first bite. I think it’s rhubarb’s eclectic qualities that make our hearts flutter and fuss while making other vegetables seem mundane.

One of the first things to pop up in my Mom’s garden, rhubarb hold the promise of sun filled days ahead….it’s summer’s alarm clock.

Rhubarb Almond Snack Bread

adapted from A Whisk & A Spoon

• 1  3/4 C Flour
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1/4 tsp Salt
• 1/4 C Butter
• 1/4 C Unsweetened apple sauce
• 1 C Sugar
• 1/2 tsp Pure almond extract
• 1/2 tsp Pure vanilla extract
• 2 Large eggs
• 3/4 C Low fat buttermilk
• 1 C  Rounded, sliced 1/8″ thick narrow rhubarb stalks
• 1/4 C Slivered almonds

• Sift together flour, baking soda, baking powder and salt.
• Cream butter and sugar until light colored and fluffy. About 4-5 minutes. Add eggs individually beating well after each. Add in extracts and beat another two minutes. Next, alternately add in flour and buttermilk in two additions each ending with buttermilk. Fold in rhubarb and almonds.
• Pour the entire batter into greased loaf pan. Top with: 1/4 C slivered almonds mixed with 1 tsp butter and 1 tsp sugar.
• Bake 40-45 minutes at 350.
• Cool on baking rack completely before removing from pan.

Notes:

• I’m a low fat baking freak. I reduce the fat content in everything. The original recipe calls for 1/2 C butter and no applesauce.
• I thought the almonds might burn if sprinkled on top before baking so I tried to sprinkle them on top the last ten minutes (once again, adapted the recipe to be more “health conscience”. FAIL.). The almonds rebelled and fled the scene.
• I would like more rhubarb. Next time I will not slice the pieces as thin and use 1 1/4 cups.