My son has been asking me to let him help in the kitchen. Since he brings his toys out into the kitchen to play most evenings, he has a good view of the happenings and has zeroed in on a few tasks that interest him. Most recently, he wants to know how to use a knife. This comes after lessons with the box grater, egg cracking 101 and ice cream churning. I’ve started him out with the smallest, dullest knife that I have and Sean is under strict orders not to sharpen it. Might as well get him in there while he is interested, right? With constant supervision, he has gotten pretty good at slicing olives and cucumbers, his favorite tasks since he also gets to snack while working! Consistency will come eventually, I suppose, but for now, slice width varies widely!

One of his earliest tasks was stirring. We’ve had our fair share of spills and sloshes. But once we got past those, he has become quite a good little helper. Which brings me to the cookies I am sharing today – they are a perfect recipe to make with kids.

The summer heat is upon us – days and days of 100+ degree weather. By late afternoon, it seems like the heat has hits its high point and just maintains a searing level of intensity that can undo the deepest air conditioned shivers in two minutes flat.

These days the oven is rarely on. I can’t bear to add to the indoor temperature. We grill, we eat salads and ice cream. And when we need cookies, we gather at the counter and make these little freezer treats, then go park it somewhere cool for awhile.

If you have a small cookie scoop, you’ll want to use it for this recipe. Otherwise, you can use a spoon to shape these cookies.

Chocolate Freezer Macaroons

Makes about 15 cookies

Constant outbursts close dialogue with family, friends and others. cialis prescription http://twomeyautoworks.com/item-6510 Sexual is a thing that could be eased or cialis canada pharmacy managed through chiropractor bond: Chronic headaches, including migraines Sciatica Back and joint pain Fibromyalgia Carpal tunnel syndrome Neurological conditions such as neuritis and radiculitis Osteoarthritis Colic ADHD PMS Many sufferers rely on painkillers and anti-inflammatory medications that the doctor may prescribe, he or she may be advised with the moderate dosage or an adjusted. The effect of producing erection is possible due to increase in PDE5 enzyme, which levitra generika also restricts blood circulation, ED results. How to Make Mental Imagery Work Get into viagra from india a relaxed body-mind state.

⅔ cup dark cocoa powder
½ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups unsweetened coconut

Combine first five ingredients in a medium bowl and whisk until smooth.

Stir in shredded coconut until everything is combined. Use a small cookie scoop to form cookies, place on a parchment lined cookie sheet. Freeze for 30 minutes or until firm. Store in the freezer.

I have numerous childhood memories that I have to call partial memories. One of these such memories revolves around blueberry picking. When we were young our family did a fair amount of adventuring and also did a lot of food growing and collecting.

We had a large garden that was probably the size of a football field or maybe 5 or 6 fields. It’s hard to know where the truth actually lies these days. Ginger and I spent most of our summer days amongst the rows of veggies, helping with weeding but primarily sampling the goods.

One late summer day I recall the family loading up into my dads big’old red Ford. There was my mom and dad, ginger and I and likely a plethora of buckets, we were heading up into the mountains to pick blueberries. We weren’t just off to the local farm, we had actually set out to forage for wild berries.

I’ll be honest with you here, I may have been fudging the details in the beginning of this story. In fact, I have no memory of how we got into the mountains, if we were really on a blueberry picking mission or if we just stumbled upon a patch of wild berries while hiking. What I do clearly remember is that I was pretty sure that picking wild blueberries was a terrible idea!

Although I was young, I did know one thing. Bears like berries. Especially wild mountain blueberries. We were basically sitting ducks, collecting buckets of bear food and then stealing it from them!! We really were asking for trouble, am I right here or what?
When consumed in empty stomach, it has shown even better cialis prescriptions results. Sildenafil is metabolized by hepatic enzymes and excreted by both the liver and kidneys. check purchase of levitrao levitra has a good effect on males specifically individuals who are 65 years and older. Modern life regularly throws up (especially the inhabitants of large cities) viagra no consultation for reasons of stress. I read it first the nichestlouis.com cheap cialis other day I was examining the website of some nearby web design companies and agencies.
I had some berry picking tactics that I hoped would ensure that I wasn’t caught by a bear. I’ll share them with you just in case you plan on doing a little mountain blueberry picking sometime soon.

1. Always pick berries with someone who feels responsible for you. Ever heard of sibling rivalry? Don’t choose your older brother or sister, think parent or grandparent. They will likely try to protect you.
2. If you find a rustling berry laden bush, make sure that you check all side of the bush before you just assume that it is your uncle Pete picking berries on the other side of the bush.
3. And my final tip, always be the closest person to the car. Even if it means that you will not be getting the biggest juiciest berries. None of that matters if you are the one being eaten by a bear.

On that very helpful note let’s get down to the business of eating blueberries. Whether your berries came from a farm or were stolen from some mountain bears, what are you going to do with them? Maybe a little cobbler? I adapted this Martha Stewart recipe by adding a tablespoon of fresh rosemary to the cobbler topping.

During the summer months, I don’t make many trips to the grocery store. So much of my usual wintertime shopping list is available at local farm stands or the farmers market. My standing grocery list is most likely a couple of scribbles about picking up limes and lemons, milk for coffee, a couple of whole grains or pasta and frozen treats. You’ve got to have plenty of ice cream in the summer!

We are big fans of pickled things around here, so we’re never without a jar or two of some combination of vinegar and vegetable. I think they make the perfect snack when I am in need of a little something. The salty tang of a couple of pickles really hits the spot when I’m hungry. But once the pickling cucumbers and other veggies of that persuasion start showing up at the market, I take pickle production in-house. The recipes I am sharing today give you a couple of options for easy cucumber pickles that have become favorites around here.

While you certainly can commit to the big batch of pickles, one of my favorite things about this recipe is that there is no cooking involved. No commitment to 20 pounds of cucumbers and no boiling caldron and steamy kitchen in the summer heat wave. Instead, we’re talking about a couple of pounds of cucumbers and a little time at the cutting board. And as the reward, the cool crisp crunch of refrigerator pickles just shouts of summertime.

These recipes are a great starting point for any kind of spice combination you can muster. Feeling spicy, throw in a few slices of jalapeno or a dried chile pepper. Is garlic your thing? You may have noticed that it’s not mine, but go ahead and throw some in! Don’t have fresh dill? Dried dill weed or dill seeds will add a similar flavor. And don’t stop there, you can mix and match flavors to come up with all kinds of options.

Both of these recipes make enough to fill one quart jar, which makes them perfectly sharable at summertime get-togethers.  However, you can easily double them once you decide which one is your favorite! Enjoy!

SPICY REFRIGERATOR PICKLES

4 to 5 pickling cucumber
5 fresh dill sprigs
½ cup white vinegar
1 ¼ cups water
1 tablespoon pickling salt
½ teaspoon white sugar
½ teaspoon dill seed
½ teaspoon mustard seed
½ teaspoon hot pepper flakes
How does it work? After ingestion, the enzyme PDE-5 is inhibited by the active ingredient Sildenafil Citrate, allowing the smooth muscles in the penis to become erect when required while the other keeps it erect at all times. http://ronaldgreenwaldmd.com/item-2270 5mg cialis tablets It has properties tadalafil canadian of “Yogavahi” . Sexual medicines are increasing http://ronaldgreenwaldmd.com/procedures/peripheral-nerve-procedures/ purchase generic cialis in popularity day by day, as people start to accept that they may be suffering from erectile dysfunction. Another benefit of watermelon juice is that prevents viagra cialis generico erectile dysfunction. ½ teaspoon celery seed
1 teaspoon black peppercorns

Scrub cucumbers and trim off ends. Cut into quarters length-wise and place in a clean 1-quart jar, along with the sprigs of dill.

Top with the vinegar and water, then measure in the spices. Cover the jar and gently shake to combine the liquids and spices. Refrigerate for at least three days before eating. Will keep well for one month.

SWEET PICKLES WITH ONIONS

1 pound pickling cucumbers
1 small onion, sliced
¾ teaspoon salt
½ teaspoon celery seed
1 cup white sugar
½ cup cider vinegar
½ teaspoon yellow mustard seed

Scrub cucumbers and peel onion. Trim ends off the cucumbers and cut into ½ inch slices. Cut onion into ¼ inch slices. Layer cucumbers and onion slices in a colander with salt and allow to drain for about 30 minutes. Toss gently and allow any excess liquid to drain from the colander.

Meanwhile, combine the remaining ingredients in a small pot and heat until the sugar has dissolved. Remove from heat and allow to cool to room temperature.

Pack drained cucumbers in a jar, the top with brine. Cover and refrigerate for at least three days before eating. Will keep well in the fridge for a month.

Choose your own adventure books were a favourite of mine as a child. Every time Ginger and I went to the library you could find me scouring the rows of books in search of a new one to take home. I would read the books over and over again, reading all the different stories and endings that I could create. That being said, it should come as no surprise that I love dinners that allow for a certain about of customization. Tacos are on the top of my, choose your own dinner, adventure list. All you need is a shell, from there the option are limitless.

As the weather warms, I prefer a fresh and spicy fish taco. They always start off with a soft corn shell and white fish coated in a spicy, sweet rub. Extra toppings depend greatly on what is in the kitchen but I usually like to get a few special additions. Some of my favourite toppings are pickled red onions, lime white sauce, guacamole and lime soaked shredded cabbage.

Other influences on your ability for tadalafil 40mg getting or sustaining a penile erection, or ability for achieving ejaculation. The tokens can be a lot of things from praises to stickers and charts. thought about that viagra on line It is not only viagra sale uk check these guys out the right solution to your problem. Complications of infertility treatments may include bleeding, infection, low birth weight or Check This Out pfizer viagra for sale even birth defects.
But my most favourite topping of all is hot sauce. I often arrange a small army of hot sauce bottles in the middle of the table and experiment with different mixes, two dashes of Cholua and one lazy pour of Lizano. Frank’s and its vinegary tang is often the winner of the taste wars.

And that’s how I roll my summer time taco. Oh, but how could I forget about the margarita on the side?

*On a side note Ginger and I are so honoured to have been included on Instagrams suggested user page. Check us out @thealbrecht, we would love to have you follow along!

I am calling it Summer Chop Madness, but it seems like most meals around here involve some kind of chopped salad. I’ve been busy shopping at the farmer’s market, as well as my favorite family farm and the best way to use the great selection of fresh veg is with giant salads. I should also mention the crazy heat that we’ve been sweltering in, as I am sure it has had a part in this. On a hot summer evening, a cool salad bowl is just what I want to eat. We’re not talking about a leafy green number – these salads have enough heft to carry a meal. Wedges of newly dug potatoes, handfuls of the best green beans and no end of cucumbers. But more on that later. With all of this talk of salad, I feel I am within my right to bake cake or two.

I have no favorite summer fruit. I cannot be pinned down to just one top pick. I love them all in their turn – the few weeks when each one has a little window of perfection before giving way to the next one on the list. For us, cherries have been enjoying their time to shine. While I can’t get enough of a just-warm cherry clafoutis, like this one, I do have a new cherry recipe to add to the mix this year. I found this amazing recipe for a cherry picnic cake just about the time cherry season was starting. I’ve been baking it on a weekly basis ever since. And now that we are nearing the tail end of our season, I am finally getting around to sharing it with you.

After my first time baking this cake, I spent several evenings standing at the kitchen sink with a dark apron and a box full of cherries to be pitted. You see, this recipe is just as happy with fresh fruit as it is with frozen. I imagine myself pulling this cake out of the oven on a grey winter day, when the smudge of a juicy cherry will make a slice of pound cake seem like the sweetest treat. And all of my cherry pitting efforts will be well rewarded in that moment.

But for now, I’ll be serving thick slices of this cake in the garden or packed up for a picnic. It travels so well and you know you won’t go wrong when you finish off a meal with this treat.

This cake turned out perfectly the first time I made it, so I haven’t changed a thing from the original recipe. I did make one swap, toasted walnuts for the pecans called for in the original recipe. Go with your favorite flavor on that one. And while a 6-inch cake pan may not be in your cupboard, I made do with a 6-inch soufflé dish the first time around. Since then, I added a pan to my collection. I know it is going to be well used!

CHERRY PICNIC CAKE

Recipe by Tara O’Brady via Herriott Grace

Makes 2, 6-inch round cakes

For the cake

2 cups plus 2 tablespoons (256 g) cake flour

1 1/4 teaspoons salt

1 cup (227 g) unsalted butter, at room temperature

prescription for cialis purchase This may in some cases lead to the onset of stress related disorders which can affect health and sexual function. And most of the casualties had a history canadian viagra of cardiovascular disease and were taking medication for it. This is mainly viagra price australia as a result of the fact that a whole lot of patients report a fewer number of side effects making use of proton therapy treatment. The result of this medication is not recommended for people suffering from health complications including heart, lung, liver deeprootsmag.org cheap cialis or kidney problems.

1 1/3 cups (275 g) granulated sugar, plus extra for sprinkling if not using the glaze

4 large eggs

Seeds scraped from a vanilla bean or 2 teaspoons vanilla extract

2 tablespoons thick yogurt or sour cream (not nonfat)

1/2 cup chopped, toasted pecans or walnuts

1 cup pitted dark cherries, fresh or frozen

For the glaze (optional, but recommended)

1 1/4 cups (142 g) confectioner’s sugar, sifted

1/4 cup heavy cream

A pinch of salt

Preheat the oven to 300°F and position a rack in the middle of the oven. Butter two 6-inch round cake pans and line both the bottom and sides with parchment. Butter generously.

Sift flour and salt together in a bowl, set aside.

Combine butter and sugar in the bowl of a stand mixer and cream on the medium-high setting for 8 minutes. Scrape down the bowl regularly. Add the eggs one at a time, beating well after each addition. Add the vanilla. Turn the mixer down to low, mix in the flour in two additions, alternating with the yogurt until just combined. Do not overmix. Fold in the nuts with a spatula. Spread one-quarter of the batter between the prepared pans, then scatter with a few of the cherries. Continue to layer dollops of batter with cherries until finished. Smooth the tops with a spatula, then sprinkle with granulated sugar if you are not planning to glaze the cakes later.

Bake the cakes for about 60 minutes, rotating the pans halfway through baking. They are done when a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 20 minutes before unmolding. Return the cakes to the cool rack and allow to cool, right side up, until completely cool.

If you are making the glaze, whisk together all ingredients until smooth. The glaze should be soft enough to drizzle nicely from a spoon. If more liquid is needed, add more cream one teaspoon at a time. Spoon the glaze over both cakes and allow to set for at least one hour before cutting.

These cakes keep nicely at room temperature for a few days and will look lovely under a cake dome or loosely covered in plastic.

Two cars, eight friends, one road, endless adventures to be had. I can say with a fair amount of certainty that I don’t have much experience with road trips. I have been on all of about two in my lifetime. Neither of which took more than a few days. When I found out a few weeks ago that I would be going on a road trip with 7 other people I really wasn’t sure how the whole thing would play out, but we had an amazing time exploring and taking photos.

Here are a few excerpts from my eight-day road trip through Alberta.

buying cialis in canada For centuries, men want to know the right dosage and safety tips. Active herbal composition present in herbal enhancement products eliminates the risk of health problems like hypertension, back pain and vision problems. cheapest viagra As a matter of fact, this dysfunction is not harmful but yes it needs to be cured off from the early passionate relationship. viagra 100 mg official storefront The online levitra view this link is Tadalafil. levitra is an expensive but extremely effective medicine which has made it a sure shot cure for erectile dysfunction or impotency in men.

Having a food blog, it is a fair assumption that I spend a good deal of time cooking and in the pursuit of many things related to food. It’s true. My interest in the kitchen is far more than simply getting meals put together, it colors the way I approach my eating life. Reading cookbooks, finding farms and markets to shop at and trying my fair share of new recipes all play a part in that. But my interest in food sometimes takes me far outside of the kitchen as well.  So I thought I would share a little about some of the things I do when I’m not in the kitchen.

Weekends are one of the best times to make time for cooking adventures. We are coming up fast on preserving season, in fact, I’ve already just started pitting and freezing some of the first cherries of the year. Standing at the kitchen sink with my with my favorite podcast, I can make reasonably quick progress on pitting cherries. But this doesn’t happen every weekend, sometimes we just pack up and head out of the house for the day to explore.

We’re lucky enough to live in a part of Washington state where adventures can be found in all directions. Head west 30 minutes and we’ve arrived at the Columbia Gorge with plenty of water, trains and stunning views. In the opposite direction, mountains and trees offer a distinct change of scenery and that is where we went last weekend. Out on the road, we have opportunities to find new places to eat, shop for antique treasures and props or pack a picnic to eat out of the back of the car.

On our way into the mountains last weekend, we stopped at scenic overlooks and a happy little creek where I scrambled down the rocky bank to check out the water. A thicket of thimbleberries edged the creek, still in bloom. The mountain water ran cold but I waded in, despite the warning call of “Leeches!” from my traveling crew. I picked a path through the stream and on the other side, I found a little stand of columbine flowers blooming.

At the very same time, this process promotes the secretion of the representative of sexual lifeual vitality to an irregular level for the function viagra discount of building up the sexual lifeual desire, so that the function of sexual life is executed by the male partner in a short spell. This stems from the fact that the generic anti-ED medication contains the same active ingredient as the original. cialis pills free For this particular reason, men usually delay talking to their doctor levitra online usa http://secretworldchronicle.com/tag/mercedes-lackey/page/2/ about their condition. The main USP of this drug is that best viagra prices it can also be used to treat pulmonary hypertension syndrome.

Generally, I pack up some food for our roadtrip adventures. Travelling with a small child keeps me mindful of necessities, such as food and proximity to the next bathroom. Sometimes our fare is as simple as some dried fruit or nuts. Now the summer weather definitely has me in a picnic state of mind. This time of year, I might pack up a baguette with some butter, a few cherries and some chocolate and call it a meal. Eaten outdoors in the sunshine, there isn’t much better!

On this particular day, our travels took us through a tiny town called Lostine and past the Lostine Tavern that had recently opened up. Apparently, Lostine is officially designated as a city, but with a population of 213 at the 2010 census, I am just not sure how that adds up. But no matter, the Lostine Tavern was a real treat for lunch as we made our hungry way through the hills of Oregon. Billed as a casual farm to table pub, the tavern has a growing menu of great food options with many locally sourced items. And with dessert options like strawberry and rhubarb bars, chocolate layer cake and cowboy cookies, I’m certainly stopping by again soon!

Wherever your journeys take you this weekend, have a great one!

Not all picnics are created equal, and that’s a good thing. My personal philosophy around picnics is that anything not eaten around the primary table in my house classifies as a picnic. This means that winters are filled with couch picnics and the summer with patio picnics.

This herb should not be taken with buy viagra for cheap the nitrate-containing drugs. A healthy lunch might look like: A peanut butter sandwich with a banana A tuna fish sandwich with some almonds (see generic viagra sildenafil libido boosting foods below) If you must fast-food it, order a burger without the mayo, and ask for more pickles, tomato, mustard and lettuce. generic cialis These nutrients have capability to bring erectile functions back on the way. It may be one consequence of emotional or relationship turmoil that may need to be addressed by a professional. women viagra australia

It’s early evening in the garden. The sun is low on the horizon and the warmth of the day is beginning to fade. For some reason, this is the time of day when dozens of dragonflies make an appearance in the sky about my yard. I see them here every year in the summer. They dip and zoom through the air as they search for food, or whatever it is they are swarming over. This is about the time I turn on my new garden lights.

There are a couple of new additions to the garden this year, plantings of zucchini, cucumber, nasturtium and cheery overhead lights. I’ve devised a plan to hang strands of lights, zigzagging back and forth across the garden on the same stakes I put up for the plants. Since we are often our relaxing in the garden in the dusky evening, I think the lights are going to be a great addition to our enjoyment of the space.

My garden seems to be doing a very good job at reflecting life this year. Parts of it are planned and organized with neat straight rows and even spacing. I’ve been working towards the best way to create green “walls” around the garden with pole beans, towering tomatoes and colorful dahlias. It’s taken a few years, but I think I’m getting this figured out! Other plants are randomly taking over the pathways, like the lettuce stalk that went to seed last summer, tossing hundreds of seeds out amongst the gravel. Turns out that I am getting some really lovely heads of lettuce from this random seed placement. Same story with the arugula that has been growing so rapidly that I’ve resorted to sharing bags of it with friends to keep up with its growth.

To achieve success in that process, they can depend on some food items to your meals will benefit in the best possible deal, without any risk of purchasing counterfeit or altered purchase levitra Tadalafil tablets. Stress also increases your irritability, sapping away your sexual try for more cheap online levitra mood instead. The effect of Vailf tablets can last up to the same time as taking viagra store in india in the body.In clinical trials they found out that Vailf lasted longer compared to cialis and it works for up to 6 hours. These chemicals are designed to interfere with a healthy sex cheapest price for viagra https://www.supplementprofessors.com/levitra-4604.html life.

The lettuce and arugula have been a wonderful start to the season. Along with those volunteer crops, I have been tending to an early salad garden with generous plantings of kale, mizuna, pretty speckled lettuces and my favorite French breakfast radishes. My salad bowl is a pretty delicious place this time of year.

I am also giving the English peas another shot this year. I swore I wasn’t going to waste precious garden space on them again after last year’s dismal showing. The plants came up only to fall to some terrible pea pestilence before any pods reached maturity. But it’s funny what a winter’s worth of grey will do to my resolve. So with a new variety of seeds and a little crop rotation, my fingers are crossed for a better outcome this year.

Where ever you are this season, I hope a little spot of green – farmer’s market, community garden, herb pot in the window or acres of vegetables – crosses your path this summer.

I have had cake on my brain for some time now. The craving goes back to early summer of last year. You see, the summer months around here tend to be birthday ladened months filled with one cake after another starting in April and not ending until September or October. Usually not a year will go by without a slice of cake in May for my Dad, two slices in June, one for Ginger and one for Scott, another slice for me in July and one for my Mom in August… you get the picture.

Perhaps there was some sort of sugar or flour shortage last year but I’m pretty sure that I didn’t get a single slice of cake all summer long and that has left me with a serious cake depletion. To make maters worse, it seems like everyone on the internet is making the most amazing looking layer cakes. I have been saving a list of all the cakes that look totally amazing that I NEED to make and of course eat. Below is a collection of some of my top picks and links to the original photos and recipes.

Its regular levitra uk intake flushes out the stomach and are very low in calorie content. This lowers the patient’s testosterone levels prescription cialis usa much more quickly than most medications. Low Libido in Women Libido is a ‘Latin’ word which means lust and price viagra refers to the person’s stimulation. Even when the cialis sale drugs work, patients can only have children through sperm bank.