FOOD FRIDAY: The One where I plug my favorite brands

Hey there friends,

Back again for a Food Friday.  I am working on a few other weekly posts outside of Friday posts that hopefully should crop up in the next few weeks as they are fine-tuned, but until then, I am going to post another favorite food experience and hope that you enjoy.

This week the Hub and I made it to the Boulder County Farmers' Market (the first of this year) and scored some great food finds.  The most lovely of these finds, I must say, are the fresh eggs from Abbondanza Farms.  They were a bit pricier than the eggs you find at the grocery store, but they were MUCH fresher and as such, they were tastier. I think my favorite thing about the fresh eggs was the fact that they were blue, brown and white - no need to add colors over this Easter weekend.

In addition to our delectable eggs, we discovered that Udi's makes a sourdough that echos the sourdoughs of San Francisco (my home and native land?) and some funky Tomato and Cracked Pepper pappardelle pasta from Denver's own Peppardelle's Pasta. These were the inspiration for this week's best meal.

Enter: Creamy Zucchini and Herb Pappardelle Pasta (a Lovely Splendid Original)

Ingredients:

2 medium zucchini, cut into thin half moons

2 cloves fresh garlic, minced

2-3 tbs olive oil

5 oz. goat cheese

1/2 lb Tomato and Cracked Pepper pappardelle

a couple sprigs of dill, basil, and parsley (fresh makes this dish a spring-y pasta)

salt and pepper to taste

To start, boil a large pot full of salted water.  In a skillet, heat up the olive oil over medium heat.  Add the zucchini and garlic to saute until the zucchini is tender, and garlic is fragrant.  Cook by sight and smell, and just don't let the garlic burn.  If the zucchini starts to brown, it is really tasty, but the pan might be too hot for the garlic. (If you have onion, or shallot, that would be a good addition to the veggie saute).  When cooked, cover the zucchini and remove from heat.  

Once the water is at a good rolling boil, add the pasta. We broke our pasta in half, so that it would cook more evenly, but you'll need to follow your heart on this one.  The pasta cooked for about 6-7 minutes, but be sure to give it a taste test to make sure it is al dente (bite it, if it's too chewy, or still opaque in the middle, give it a few more minutes- don't burn your tongue, as you will need it to taste your creation). Drain all but 1 cup of the water from the pasta, and return the cooked pasta to the pot. 

Slowly add the goat cheese (in chunks) to the pasta and reserved pasta water, stirring to make sure the cheese melts evenly over the pasta.  When the cheese begins to look like a creamy alfredo-like sauce you can add the veggies. Mix in the chopped fresh herbs to the garlic and zucchini while still in the skillet.  When that looks evenly incorporated, add the veggies to the cheese and pasta in the pot.  Toss the veggies and the pasta until thoroughly coated, and serve with a crusty (SOURDOUGH!) bread.

This pasta was a great perk for our mid-week.  Being in Colorado, the weather really toys with your emotions.  It's sunny, but the wind is blowing 90 mph.  It's 60, but it's snowing.  The pasta was the perfect dinner to remind us that spring is coming up soon, and the fresh flavors were so different than our standby winter nosh.  I don't mean to toot my own horn, but y'all, I Hank Aaron'd this dish right out of the park.  My husband thinks I'm a culinary genius.  I'm not, but I'll definitely wear that title around the house (like Crocs, or a bathrobe).

To complete the meal, I had a glass of Cupcake wine's Dry Riesling, which is really worth a shot.  I'm generally a Sauv Blanc drinker, and Riesling is reserved for bridal showers or mid-July (due to the sweetness).  However, the dryness of this wine really balanced the typical sweet flavor, and was a great pairing with the herbs and vegetables of this dish.

Finally, I know I mentioned the Udi's sourdough already, but it is worth another plug.  My family hails from San Fran and the bay area, the motherland of sourdough bread (Boudin bread bowl anyone?) and I find I can be rather judgmental of any bread that tries to call itself sourdough.  Though nothing can quite capture the pure joy of some sourdough, dry salami, and red wine while taking in the salty air of Chrissy Field, this loaf reminds me of how much I love it.  Udi's. Write that down.

Happy eating friends!

*Remember, it's April, that means the farmers will be out there tomorrow. Will you?

FOOD FRIDAY: R.W. Knudsen Just Pomegranate

This food friday is actually a beverage friday post, but there isn't a day that begins with "B" and we're working with what we have.  The bev comes from a fruit, which is a food, so there ya go!

This week I was introduced to the R.W. Knudsen Just Juice line, and I'm currently exploring the many possibilities these juices have. The Just Juice is a stand out product among other juices as it is, you guessed it, just juice from the fruit labeled (meaning, no white grape or apple juice "filler").  I picked up the pomegranate juice, as I am so fond of those seedy little guys, and have been experimenting with various combos and creative uses for a 100% fruit, unsweetened, juice.

The quality of the juice that stands out most, is that it is very concentrated as far as flavor is concerned.  It is essentially the Liberace to your Elton John, the Burgundy to your mauve, the Martha Stuart to your Susie Homemaker.  This juice, my friends, is very serious.  Therefore, my wimpy taste buds have requested I try a few pairings for this bold flavor.

My house mate added roughly a teaspoon to plain yogurt to liven it up. I think this was absolutely brilliant as many of the flavored yogurt cups pack a calorie load upwards of 200 kcals per serving.  The juice adds natural sweetness and flavor with out the empty calories.

It needs to be said that the juice itself is really quite good on its own, but has a distinct tartness that is a taste to acquire. I would love to post more on the topic, but my mac book is suddenly not supporting the internet for more than 30 seconds at a time-which is not so awesome. Perhaps I'll be buying a PC in the near future. I digress.

Any Just Juice drinkers out there? How do you drink your Just Juice? I'd love your input.

Is this real life?

Hey there friends.  I have not forgotten you.  I have nearly forgotten my own name, but not you. Never.

This past week and a half I have had all of the following happen:

• ended time at my former job, and economy special
• interviewed for an internship for my dream agency
• offered internship (score!)
• contacted for a freelance project for a company I really like
• not one but 2 blizzards
• started seeds for my first ever garden
• talked to my dad who is in Dubai
• and enjoying the gap in time between jobs.

Whew. I'm loving it! I am going to be back tomorrow with food friday, and that's a promise.

Have a Lovely Splendid Thursday friends.

Food Friday: beets, pasta, and the surprise goodness of the two

For my first Food Friday post, I am sharing my newest recipe that I am kind of in a shock over loving as much as I do.  In our efforts to eat sustainably, my husband and I joined a local food delivery service called Door to Door Organics.  They are in partnership with a number of local farmers, and basically allow you to have the highlights of a CSA (fresh, local, organic, and safe food) without the drawbacks of only having it part of the year, or having too much food to know what to do.  We have been having our produce delievered for the last month, and it is one of the best choices we've made food-wise in a very long time.  We love it so much we have passed on the info to quite a few of our friends, and they are all on "OMG I <3 D2D" highs too.  Seriously, if they are in your area, check them out.

One of the more unexpected benefits of signing up for this service, besides saving money on produce, is the fact that we are expanding our palates each week.  There are a lot of veggies that I have not tried before simply because I would stand in the produce section at the grocery store and intimidate myself from even touching the veggies.  I'd look an eggplant and tell it, "You're really beautiful, you are. That isn't the issue with us. I'm just afraid I'm going to commit to you and not treat you like you deserve.  Someone, someday, is going to come along and know how to treat you right. It's not you, it's me."

However, since getting our produce delivered we have tried Eggplant Pizza with mint and feta (great success), Winter Squash (acorn and butternut) soup with carrots and figs (lovely), and Beet and Spinach pasta. 

Last week, we opened our box of produce the day it was delivered and began to plan our meals for the week.  As I noticed the beets I felt the corners of my mouth turn downward and I didn't even know what to tell these poor beets- they weren't even beautiful like the eggplant. How could I break up with them here, like this, after they had come so far? Where would they go? That's when I knew, we had no choice but to try them, the poor ugly roots, they needed us to come through.  I bribed my husband with the promise of ordering pizza if this meal was in fact a complete disaster, and set out to find any beet recipe that didn't initiate a gag reflex.

Lovely people, meet my newest, and might I add prettiest, pasta recipe:
Penne with Beets, Spinach, and Goat Cheese (Adapted From Simply Organic**)

2 bunches med beets (we just used three beets)

1/4 cup olive oil

1 med onion thinly sliced

3 tbsps balsamic vinegar

2 tbsps oregano

2 tbsps chopped fresh rosemary

1 pound whole wheat penne

salt & pepper

6 oz soft goat cheese

3 oz parmesan

1 bunch spinach (we used this instead of the beet greens on the top of the beet)

Cut the greens off the beets and compost them. Trim the tops and bottoms of the beets and put the beets in a large pot and bring to a boil over medium-high heat. Cook for 20 minutes to 1 hour or until the beets are cooked.  I learned that beets, like potatoes, are done when they can be pierced with your fork with little resistance. When done, remove and run under cold water, using your hands to gently pull off the skins.  Cut the beets into bite sized wedges and set aside.

While the beets are cooking, wash the spinach and chop coarsely - I like how a chiffonade looks, but any form of chopped spinach would work.  Bring another pot of water to boil for the pasta.  

In a large pan or skillet, over med heat, warm the olive oil (we only used a little in the pan, so I don't know if you need then whole 1/4 c.) and add the onion and garlic.  Cook stirring occasionally, for 5 mins or until soft soft and a little carmelized. 

Add the vinegar, oregano, and rosemary and cook for 1 min, stirring to break up any brown bits.  Cook the penne  and then add the spinach during the last 1 min or so of cooking.  Drain the pasta and spinach, reserving 1/2 cup of the cooking water and return the pasta to the pot.  

Add the beets to the onion mixture; season with salt and pepper to taste.
Mix in the cheese, reserved pasta water, pasta, and onion/beet mixture then sprinkle with some of the parm.  

We went from two people who have scrunched our noses at beets since age 7 to two people who can't stop raving about them.  "OMG, did you know beets are sooo tasty guys?!....Did I tell you about the beet pasta I made? I used BEETS! And LIKED IT!"

**This book is incredible, some of the very best recipes I have ever tried.  It's such a great resource for eating seasonally and locally. One of my proudest purchases!

NEW BLOG FEATURE: Food Fridays!

I have been doing as much research as I can about blogs that people actually enjoy reading and comparing it to what I really love to write about.  FOOD made the list as highly enjoyable material to both read and write about.  Win win....win.

As a big fan of FOOD, both the cooking and consumption of it, I am going to commit to doing a Food Friday post each week outlining a favorite food experience.  It will either be a recipe that I am swooning over, a delicious meal out that made me want to sing, or a tidbit of info regarding my efforts to eat sustainable and affordable food (so that it can be sustainable and affordable for everyone).

(As you might have noticed, I am revving up the blog so stay tuned for upcoming blog fixtures like this one.)

Clouds, Lists and Catalysts ( as well as a question for where you want to read this blog)

I have been exploring the Tumblr blogging platform this past week and have set up a lovelysplendid.tumblr.com.  I love blogging, but I enjoy it doubly when I have comments from readers.  I am curious about where you'd most want to read this blog.  Here on blogspot or there on Tumblr?  Let me know in the comments section, because I'm most interested in staying connected with you people. Pretty blogs can come and go, but it's the people who stick around and read it that make it worth it!

Here is a blog post from the tumblr site:

I am a dreamer for sure. I am not about to deny that.  I'll also admit that sometimes my dreams are so wild and so out there that it isn't very likely that I can get started on them in a reasonable fashion. I am a head in the clouds kind of girl I guess.
I am also stubborn.  Stubborn and usually in overdrive.
Contrasting with my daydream-y, ice cream, fluffy perspectives, I have found that writing something down increases my chances of doing it. Let's go ahead and use the term tenfold in regards to my chances of follow through when I write it out on the internet.  Chalk it up to me caring what others think about me.  Chalk it up to the incredible powers of the internet.  Chalk it up with sidewalk chalk if you want.  I don't know why this is true, but it is and it works, so I'm going with it.
If you check out the My CataLIST link on the top of this blog you'll see my list of things I must do.  It's the catalyst to making my daydreams into memories and blog posts.  I want to see lovely things, do lovely things, meet lovely people.  I believe doing everything on that list will be a good use of my time and talents. Also, a splendid use of this blog space, don't you think?

This is a new direction (read:there is now an actual direction) for my blog, and consequently, for my free time.  I am going to try to do as many things on my list as I can and then I'm going to bring it here and tell you all about it. I want to eat, cook, travel, and live my life the best ways possible.  After all, I might have two blogs, but I only get one life.  Ah yes, that was deep.
Here is where I need your help: I want my list to be a bit longer than it is now, and I'm having a loss for ideas.  What should I do?  What have you done that you have loved and will never forget?  What crazy thing is just too crazy for you to do yourself, but you'd like to hear about someone else who's done it?  Fill the comment section with your list ideas folks. Ready? Go!

A public rant on Birth Control, a "blogged it out to spare the masses" kind of post

 It sometimes amazes me the criticism I get when people hear what type of birth control method I use.  It ranges anywhere from "oh, you're trying?" to "Ah, the cross-your-fingers method, I see."  As if anyone has any place to ask, let alone comment on such a personal thing. However, that isn't even what bothers me the most.  What gets to me is the lack of information out about women and fertility, and the pop-science that so many ascribe to. The reality is that women are still being severely judged for the type of contraception they use, and blamed for unexpected pregnancy.  We have not come quite the long way we had thought, baby.


I use a natural method of birth control, where I monitor my body's symptoms on a daily basis and use barrier methods when fertile. I have done this for 2 years now (knock on wood) and with discipline and organization, I have been child-free this whole time.  This wasn't my first method of choice, but now there is no way I will go back to any pill. You couldn't pay me.

The reason is three-fold: one, it isn't necessary;  two, it may turn you into a freak of nature; three, it's not always a very safe option (read as: class action lawsuits).

It isn't necessary:  Women ovulate one day a month, and that means they are fertile the day before, the day of, and the day after.  Doing the math, 3 of 30, we are fertile 1/10 of the month.  Men, on the other hand, are fertile everyday.  Everyday. 30 of 30. 10/10. It is in fact the fertility of men that makes the window of conception a little longer. Since sperm can live up to 5 days in the right "environment," the fertile time period is extended to about 10days in total.  About 5 days before ovulation and 5 days after.  I love men, I love my husband, but the simple science here is that it is on you, guys. It's on you. Am I going to take a pill 365 days a year to cover for my 36 days of fertility? Nope. You go on ahead. Thankfully there are options  that don't require over-medicating one of your partners.

It may turn you into a freak of nature: The side effects of the pill suck. My personal experience was that the pill made me the angriest, most weepy little flower on the block.  I was getting mad at the laundry and thought my professor wanted to fail me because I hated horror films. My brain was undergoing massive horse hormone therapy treatments everyday so that I could assure everyone that "we're waiting" "I'm just too irresponsible to be a mother, so we're being responsible with the pill." I'm sorry, please tell me what is responsible about subjecting yourself to a list of side effects that reads like an obituary?

Please read and observe this side effect sheet for me: (Borrowed directly from the Yaz website) "OCs can be associated with an increased risk of several serious cardiovascular side effects, including blood clots, stroke, and heart attack...leukorrhea, diarrhea, vomiting, vaginitis, flu syndrome, moniliasis, allergic reaction, cystitis, tooth disorder, sore throat, infection, fever, surgery, back pain, migraine, dyspepsia, rhinitis, acne, gastroenteritis, bronchitis, pharyngitis, skin disorder, intermenstrual bleeding, decreased libido, pain, increased cough, dizziness, pain in extremity, and pelvic pain."  

How liberating. What is better is the outright rejection of the male birth control pill.  Most men prefer to use another form or even risk the pregnancy.  I once read an article about this where a man basically said the following: “I would rather rely on a solution that doesn’t involving medicating myself and the problems women have had with hormone therapy doesn’t make me eager to want to sign on to taking a hormone-type therapy.” Lastly,  I would be remiss if I don't mention that I suspected the pill worked purely by inducing celibacy. Just saying.

Recap: the round the clock fertile male prefers not to take a pill with lesser side effects. So the default responsibility falls on the woman, obviously, since she is fertile 10% of the time. Leukorrhea anyone?

Finally, it is still dangerous.  Hormone therapy is still developing as a science, and carries a high risk with it.  As a 23 year old woman with little to no health problems, aside from the occasional cold, I don't think I am willing to submit myself to hormone therapies likely to lead to more problems than I had ever dreamed of.  However, a lot of women do submit to it, thinking it is their only option. When issues like the Yaz pill lawsuit arise it feels just a little too late.  Women have DVT, pancreatic cancer, and I know a woman who had to have her gall bladder out, to take the pill.  It just isn't always a great option.

In a time where we have established women as an equal players on so many levels, why is the pill the standard form of birth control?  Why are women who opt out ridiculed? Why does the school nurse talk to teenage girls about the pill but not about the intricacies of her cycle?  This is a major point of frustration for me.

All that said, I was conceived on the pill.  So, "most effective form" that.

Soap Box Done. For now.