share with me

I’m all about that video.  It was so much fun to make, thanks for letting me share it with you. I truly appreciate it!  I can’t wait to embark on another one, see what we come up with and how. 

In the time being, R and I have taken to not drinking for a month.  Ease up on consumption and see if it makes us feel better.  I’ve also been doing research on Chron’s, not that I think I have it or R for that matter, I’m just curious as to how food affects the body.  And I’ve been reading up on what it means to be gluten free.  I think I am going to try it out, see what happens.  See if I feel less bloated, less lethargic, see if my canker sores recede.  I always attribute those to my “lady-tine” or the stress I bestow upon myself.  With this research I’ve been doing I’m finding people that say “nuts give them canker sores” ! NUTS! I love nuts, but is this a problem?  There seems to really only be one way to figure it out, experiment with my diet.  It’s hard as time is pressed with all the things we (I) have to do in a day but…like my tattoo…I have to be strong in body, mind and intention.  I think I’ve got that mind and maybe intention down…let’s see what I can do with my body.

It’ll be a process.  You know how much I love baking.  There will be mistakes.  It’s going to take me time to sort out all I have to do to even do the experiment…but…I want to try it.  I’m sure you know her, but I’m going to use the Gluten-Free Girl & Chef as my inspiration.  I just read (for the first time, I have to admit) Shauna’s “About Me” section.  It brought me to tears.  She’s so real and honest.  The blogs I am attracted to are those of women who are strong and sure and emotionally connected with their food.  They all love touching their food, eating their food, and making food for others.  This is also where I find much joy…I’m happy to virtually surround myself with them.

Do you know anyone who’s gone gluten-free?  Are you?  What’s it like?  Any tips?



new things

Fact 1: rory got a new lens on his camera (our camera) and he recently purchased final cut pro

Fact 2: i love to cook.  you, obviously, know this already

Fact 3: i’m an actress (maybe you didn’t know this.)

Fact 4: I’ve wanted to make a cooking thing/video/project … something

If we mix all these facts together we come up with a video of me that rory made!  it was fun to do.  being our first one, i think there’s places we could improve for next time.  i’m hoping there will be a next time. also – i hope you enjoy the video and seeing me in my kitchen. 🙂  really, it all comes down to making food for people you love.  that love comes through and you can taste it.

Here’s the original recipe I was using for the pasta.  The ingredients in GREEN i didn’t use, if I used a replacement it’s in bold inside of ( ) next to what was supposed to be in the dish.

Greek Spinach-Salad Pasta with Feta, Olives, Artichokes, Tomatoes and Pepperoncini

Recipe adapted from “The Fresh & Green Table” by Susie Middleton (Chronicle Books)

Makes 4 to 6 servings, ~45 minutes

¼ cup mild extra-virginolive oil
1 tablespoon plus 1 teaspoon white balsamic vinegar
2 cloves garlic, finely chopped (about 2 teaspoons)
Finely grated zest of 1 lemon (about 2 teaspoons)

1 teaspoon black olive tapenade

1 teaspoon honey (raw honey)
Salt and freshly ground black pepper
1 small red onion, thinly sliced (about 1 cup)
1 can (14 ounces) artichoke hearts, drained and quartered lengthwise

8 ounces small grape tomatoes, halved (about 1¾ cups) (2 medium tomatoes, chopped)

½ cup pitted kalamata olives, quartered lengthwise

4 ounces feta cheese, crumbled

2 tablespoons finely chopped fresh oregano, divided (dried oregano)

½ pound dried gemelli or other curly pasta

5 loosely packed cups baby spinach (a big bunch of arugula)

⅓ cup chopped toasted walnuts
12 small whole pepperoncini, drained


1. In a large mixing bowl, whisk the olive oil with the vinegar, garlic, lemon zest, honey, ½ teaspoon salt and several grinds of black pepper. Add the onion, artichoke hearts, tomatoes, feta and 1 tablespoon of the oregano and toss well. Let sit for 20 minutes.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well in a colander but do not rinse.
3. Transfer the warm pasta to the mixing bowl and season with ¼ teaspoon salt. Add the spinach, the remaining tablespoon oregano, walnuts and pepperoncini and toss well. (The feta will loosen up and coat the pasta.) Season with additional salt and pepper, if desired. Serve immediately.

For the fish, you can see i just gave it an egg bath, dipped it in bread crumbs and pan fried it w. a little salt and pepper.

Here’s my kale salad…obviously be a little more careful then I was on the slicing of the cheese…i used to massage this salad by hand and get reeeaaal messy, then my friend kirstin suggested doing it in a ziploc bag – GENIUS!

Kale Salad

1/2 bag chopped kale
a few glugs of extra virgin olive oil
juice of one lemon
salt & pepper
a few slices of parmesan (you can use crumbled feta or goat cheese if you’d like)

1. put the kale in a ziploc bag. add the olive oil, salt, pepper and juice of the lemon.
2. seal the bag – get all the air out of there.  massage the crap out of that kale – for like 10 minutes.
3. let the kale sit until you’re ready to eat, once you’re ready to eat slice some parmesan over the whole salad and serve.

all about it.

i am on a roll, huh?  i’m getting inspired.  i’m also sitting in front of a computer on the reg M-Th…maybe that helps 😉

anyway, i’m sure i’ve mentioned her before but tracy of shutterbean is great.  she has a great blog and she and joy the baker teach and do podcasts together, which is awesome.  if you don’t already know, check them out, you’ll fall in love.  tracy shutterbean does an “i love lists” friday, which is a great idea, and on one of those lists she posted a NYTimes article about making friends after 30. oddly enough, with this new job at Silver Lake Farms, i’ve found myself forging new friendships.  when i sent the intial email asking a fellow gardener if she wanted to hang out, i felt like i was asking her out on a date! i even told my mom that’s what i felt and she was like – just do it, jordan.  the two of us have joked about it and are even sillily approaching our communication as if we are in those awkward “first date” scenarios.  i find it amusing and i think she does too, but what’s even better is that we’re both aware that it is hard to make friends and when you like someone and think you can be friends you just  have to make the move.


this is adam – he’s a fellow gardener at Silver Lake Farms
and CSA shareholder. we were eating the melons
at CSA the other day. YUM!


here’s a thing with me.  i moved around a lot when i was little.  we’re talking (totals here) 11 different states, and 26 different homes … that’s the most up-to-date number and i’m 31, by any measure it’s alot. and when i was in 6th grade, we moved.  then through my freshman year it was 4 different states and 5 different homes. that’s crazy. and i hated every minute of it but the thing is, i wouldn’t change anything. 

the pros:  it’s made me very adaptable.  i can live pretty much anywhere and make the most of it.  i didn’t visit any of my colleges, i just knew i would be fine and, i was. 🙂

the cons: i assume friendship too fast.  i assume when i have a great conversation or two with someone, we’re insta-friends… insta-friends don’t really exist.  acquaintances do and you don’t pour your heart out to acquaintances.

as i’ve gotten older i’ve realized this but it’s been a really hard realization. and a very self/soul searching realization.  i used to have a joke with a good friend in DC that we wore our hearts on our selves. i do. i can’t help it and i don’t apologize for it.  it’s me.  i am an emotional, sensitive person who gets really passionate about things and takes what you say seriously and i allow it to effect me.  done and done. i think i’m a good friend and listener and i think life is full of potential. (ha, this is like my online dating profile).  SIDE NOTE: also, in the time of the internet, we can feel intimately close with someone whose blog we read.  they share themselves with us, we relate and then we feel like we know that person, even though we will probably never see this person in a physical reality. it’s such a weird state of being.

just be you.  faults and all.  we’re all only human!  i’m glad i got to read this article.

Not fully in the "mode"

So much is happening.  I’ve made dinner a handful of nights for a handful of friends and my boy, all undocumented.  I’m shuffling through 2/3 PT job schedules.  I’m trying to help Silver Lake Farms grow and expand as a business and I’m learning how to be an organic gardener in the process.  I’m making new friends with co-workers and having drinks with old friends.  I’m trying to get back to my yoga – because it really does make me feel more balanced. 

AND we’re sort of in “wedding planning mode”.  I say sort of because we had a plan and that plan was too expensive and the people we wanted to work with didn’t want a wedding (we don’t think) on their property.  This hurdle has sort of put us back at the beginning.

SIDE NOTE: when I was, 12-14 (somewhere in there) we did an original musical at summer camp and one of the songs went “Be-gin at the begin-ning, muddle through the mid-dle and when it’s oooooover, STOP.” and every time I think of planning my wedding, I sing this lyric in my head.  Nerd stuff…I know…but authentic.  Rory has said over and over, and I think it’s true, that this is probably a blessing in disguise, that we’ll probably plan a more awesome wedding than the one we had initially were thinking about…we just have to start planning. So, as part of my August goals I plan to get the ball rolling in whatever direction I can.  And, I have to remember to check on that dress I like, it could be on its way out.

I was reading the site (also have the book that I am reading) and there was a post about a “people pleaser” planning a wedding – all too accurate to my life – and she said something at the end of her post that is easing my nerves and tensions so, I thought I would share with you:

“Recently, I was feeling guilty about missing my family and friends spread out all across the country (warning: this is wedding side-effect). To make me feel better, my very wise husband said: “Ultimately, everybody just does their own thing.” He’s right of course, and that’s how we approached our wedding. Sometimes it’s okay to be different. Sometimes it’s okay not to please everyone. Sometimes it’s okay to let your passion outweigh your practical urges. Because weddings and marriage should never be about taking one for the team. They’re about creating a new team with your partner, where you’ll never feel like you have to.”

So, it’s ok to take my time and do it how we want to do it. 🙂

We’ll get there.

Here’s some of the things that are inspiring me.