Carrot Dogs

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Place 1,013 I do not fit in: CrossFit tournaments.

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I think even the toddlers had protein in their bottles.

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We went to the West Coast CrossFit Regionals in Portland on Saturday. Garr loooovvvveeeesssss CrossFit. Like, gets up at 3:30 am every weekday to do CrossFit loves. He’s also insanely good at it and I will be forcing him to compete next year if for nothing other than the fact he made me watch a documentary about CrossFit once and the wives get kind of famous too.

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I asked him days in advance what one wears to a CrossFit competition. He tells me to be casual. I can work with casual. I curl my hair and put on jeans and a little top and sandals. Casual. We roll up in this place & I look like I have arrived to be crowned queen of the ball in comparison to my fellow spectators. I am the only human being in jeans and any footwear other than tennis shoes. Every woman is in workout gear, booty shorts if I’m being specific. Booty shorts EVERYWHERE. Everywhere you look – booty. I’m not judging, I am JEALOUS. The courage!

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I hung out at the pretzel stand.

 

 

 

Time: 2 1/3 hours (prep + cooking) | Serves: 8 hotdogs

Ingredients:

  • 8 carrots, washed, trimmed + peeled
  • 1 cup of vegetable broth
  • 1/4 cup of white wine vinegar
  • 2 tbsp. of rice vinegar
  • 2 tbsp. of soy sauce
  • 1 tsp. of liquid smoke
  • 1 tbsp. of dijon mustard
  • 1 tbsp. of smoked paprika
  • 1 tsp. of garlic powder
  • 1 tsp. of coriander
  • 1 small white onion, diced
  • 2 ripe tomatoes, washed + diced
  • 1 jalapeno, washed + diced
  • 2 tbsp. of olive oil
  • Mustard, for serving
  • Hot dog buns, for serving
  • S+P, to taste

How to:

  • In a saucepan, heat broth + vinegars + soy sauce + liquid smoke + mustard + spices + S+P over medium heat
  • Let simmer for 6-8 minutes
  • Meanwhile, arrange carrots in a baking dish + drizzle with olive oil
  • Pour marinade directly over carrots, cover with foil + marinate for 1 1/2 hours
  • Meanwhile, combine onion + tomato + jalapeno + S+P, refrigerate
  • Preheat oven to 425
  • Stick the covered carrots in oven + roast for 20 minutes
  • Remove foil, shake around + cook another 25 minutes
  • Toast your buns
  • Put a dog in the bun + top with pico you made + drizzle with mustard
  • Serve hot
  • Invite a bunch of pals over for a BBQ + feed them these + see if they are still your friends after

 

 

First saw these from this fellow blogger!

https://peppertree.wordpress.com/2017/05/24/smoky-carrot-dogs-with-nacho-sauce/

Recipe adapted from here:

http://leitesculinaria.com/105007/recipes-carrot-hot-dog.html

Vegan Pho

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I bet y’all can’t top my Memorial Day.

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Yeah, yeah, you floated on a boat, got a tan, grilled some meats, OrIgInAl.

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I, on the other hand, spent a verrryyyyyy productive few days scrapbooking and gardening.

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Well, Garrett keeps telling me it’s not scrapbooking when you’re just putting photos into an album, but I say phooey! Potato, potato (this saying does not have the seem effect on the internet tbh). Every page has a specific theme and that takes time! Granted, so far the only theme is “Garrett & Rachel,” but I’m really liking the vision.

Gardening was fun. We spent $80 on flowers & as I was pushing the cart to the car, half of them fell out & were smushed – fun! I got them in the ground & Garrett only had to come behind me & fix like 80% of them.

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No but seriously we really went all out each night of the long weekend by being asleep by 8:30 pm.

 

Ingredients:

  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 tsp. of ground anise
  • 1 large white onion, chopped
  • 1/4 cup of fresh ginger, chopped
  • 1 tbsp. of garlic, minced
  • 4 cups of vegetable broth
  • 4 cups of water
  • 3 tbsp. of soy sauce, + more for serving
  • 1 package of rice noodles
  • 6 oz. of crimini mushrooms, sliced
  • 1 jalapeno, sliced thin
  • 1/2 cup of green onion, sliced thin
  • 1/4 cup of fresh basil leaves
  • 1 lime
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat a large pot over medium heat
  • Add cinnamon + cloves + anise, stir until fragrant about 3 minutes
  • Add onion + ginger + garlic + broth + water + soy sauce, bring to a boil
  • Reduce heat + simmer for 30 minutes
  • Meanwhile, heat oil in skillet over medium heat
  • Add mushrooms + S+P, cook for 5-6 minutes or until softened + browned
  • Meanwhile, prepare your rice noodles according to package directions (whatever I had didn’t require any cooking – yeehaw!)
  • Once broth has simmered, strain into another pot, leaving a smooth, chunk free broth
  • Pour some in a bowl + add some noodles + mushrooms + jalapeno (if you like heat, but if you don’t, I’m sorry for you) + green onion + lime juice + basil
  • Repeat with remaining ingredients
  • Feel the broth course through your veins + become instantly nourished + energized + ready to run a marathon up a mountain in the rain

 

Adapted from here!

http://cookieandkate.com/2017/vegetarian-pho-recipe/

 

Grilled Lemon + Broccolini Pizza

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It’s a weird thing when you realize your parents are old.

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Like, it really forces you to wrestle with your own mortality.

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It hit me this week when I innocently asked my dad what he was doing and he responded with, “trolling neighborhood watch Facebook groups leaving fake concerns.”

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The man is not yet 60, but he is obviously senile. He left a comment on this neighborhood watch site insinuating that renters are the root of the town’s problems. And I quote, “They’re trash. We don’t want ’em!” Insanity ensued obviously. The man got a big kick out of it. Thus sparking a new interest in the latest internet fad – trolling. He’s just truly embracing his reality as a crotchety old grandpa, yet in the modern era he’s able to do it from the comfort of his office chair in front of a computer screen while simultaneously playing Grand Theft Auto.

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I suggest he take up walking or playing cards, but he prefers the mystique of his internet persona – I wonder where he gets it from?¿

 

 

Time: 40 minutes (prep + cooking) | Serves: 1 pizza

Ingredients:

  • 2 lemons, sliced
  • 1 bundle of broccolini, washed
  • 4 oz. of mozzarella cheese, sliced
  • 1/4 cup of goat cheese, crumbled
  • 1 pizza crust
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Cooking spray for the grill

How to:

  • Heat yo grill up!
  • Spray your lemons + broccolini with some cooking spray
  • Arrange on the grill, but not directly over coals or on the hottest part of the grill
  • Grill lemons 2 minutes, flip + grill another 1, remove
  • Flip broccolini after 3 minutes, flip + grill another 2, remove
  • Arrange mozzarella on a pizza crust
  • Top with broccolini + lemon + goat cheese + S+P
  • Spray grill + lay pizza on grill, again not on the hottest part
  • Grill for 3 minutes or until cheese is slightly melted
  • Remove + top with crushed red pepper
  • Take each side of the pizza, fold into a boat + sink into your pie hole

 

Idea from the latest issue of Food + Wine magazine!