I. Am. Amped.

There have been several instances in which I’ve referred to A cooking site by Deb Perelman that my BF4Eva Julie told me about. The recipes are imaginative, simple, and perfectly suitable for a moderately-abled cook, like myself. Once a week at least, I am making something from her site.

Her pictures and words are gorgeous. She cooks out of her own humble little kitchen and most often provides step by step-ish pictures, which I find really helpful when trying out a new technique.

I knew she had a cookbook coming out, but I figured I would just keep looking up recipes on her site and never have to spend a dime. That is until I realized that she, like a smart business women, only posts a teaser of the recipes provided in the book. Ack! I must have them.

THEN I found this out: She’s doing a book tour. Gasp! I wish I would have had my webcam on when I was realizing this. It would have caught an image of a blank expression…glittering eyes. Then a hushed, “Yes!” whispered to myself. I focused in hard, with furrowed brow and clammy hands. I fumbled around her book tour schedule until I found what I was looking for. “Portland, OR – Powell’s Books on Burnside, November 5th, 7:30pm”. Yes!

Normally, I would go with Julie to this…but she moved 2,696 miles away. So I can’t. I can always make my hubby go with me (make is a strong word as he’d actually find this enjoyable). I strongly encourage any of you Oregon folk to come! I’m going to be making a Smitten Kitchen dinner beforehand, just to add to the festivities. Sigh. I can’t wait.

While I daydream and wait for that day to arrive, I’ll be working on a huge crate full of clothes needing to be mended. Yeah for me.

Pinecocoban Popsicles (pineapple, coconut and banana)

These popsicles are simple and quite yummy. 1 can coconut milk, 1 can pineapple (+ juice), 2 bananas, 1/2 tsp vanilla. Blend it up, pour it in a mold, pop in a stick, freeze it, eat it.

After using my old yogurt containers, I realized that the shape was not conducive to eating very easily. Ha.

So I happened to be in the dollar tree yesterday and found one. I grabbed it and the cashier struck up a conversation about popsicles. The conversation went like this:

Cashier: “Oh, it’s popsicle time for sure!”

Me: “Yup.”

C: “So these are for the kiddos right?”

M: “Well, no. There for me.”

C: Dumbfounded look…”But they are so small.”

M: Confused by her confusion, “I’ll eat two.”

C: “Okay you must not have seen our other popsicles. Let me show you.”

At this point she walks away from the counter with all my stuff on it and a line of people waiting to check out.

C: “Come ‘ere!”

M: “Uurrrr…okay.”

C: “Okay see these. This is what you want. You get 6 pops, same as your mold. But they are a little bigger, and you don’t have to make anything.”

She holds up a box of generic brand sour-gummy popsicles (neon green again…the color that should give you a hint that it’s probably not a good addition to your diet.)

M: (lying to be nice) “Oh yeah…those do look good. Wow…I wonder what’s in these?”

Flip box over.

M: Under my breath: “Oh wow…150 calories per pop, 34 grams of sugar” (that’s basically a can of coke per popsicle)

C: “Mhhmm.”

M: I read silently the ingredient list: Water, high fructose corn syrup, corn syrup, sugar, orange juice (from concentrate), contains 1 percent or less of each of the following: malic acid, citric acid, guar gum, natural flavor, locust bean gum, annatto (for color).

The cashier must have been reading it over my shoulder as well because suddenly she says:

C: “Locust bean gum?”

M: “You know, I think I’ll just stick with what I’ve got. I’ve already got the ingredients at home.”

C: “Yeah…what the hell is loctus bean gum?”

M: “I dunno…”

C: “I’m Lydia by the way…what do you put in your popsicles?”


Salmon-Veggie Bake – It’s what you’re making for dinner tonight.

Yum. Yum. Yum.

This salmon recipe from Betty Crocker is my fav for sure. It’s low-fat, filling, flavorful and easy to prepare.

Salmon-Veggie Bake

1lb frozen or fresh salmon

2 cups sliced carrots

2 cups dices red pepper

1/2 cup green onion

2 tsp orange peel

2 tsp fresh oregano or 1/2 tsp dried oregano

4 cloves garlic, chopped

Olive Oil

salt and pepper

2 oranges, sliced

Preheat oven to 350 degrees. If the fish is frozen, thaw. Cut fish into 4 equal parts. Cook carrots. Steam or boil until cooked. In a large bowl toss carrots, peppers, green onion, orange peel, oregano, garlic, 1/4 tsp salt and 1/4 tsp pepper.

Tear off 4 large pieces of foil (to wrap fish and veggies in). Divide veggies amongst the four pieces of foil. Top each with a piece of fish. Drizzle about 1 tsp of olive oil over each piece of salmon. Top with at least two slices of orange.

Bring together 2 opposite edges of foil and seal with a double fold. Completely enclose by folding both ends together. Place foil packets on a baking pan and bake for 30 to 40 min at 350.

When fish is cooked though, let cool for a few minutes. I like to serve this on top of rice with asparagus or salad.

Seriously delicious.