Cherry Lemonade

Hello Blog Readers!

I know I have been MIA for a while but the works are demanding a lot of my time these days. Don't fret though, I have lots of fun stuff to share! This post features a recipe AND two of my newly acquired old treasures.

I may have mentioned before that Katie and I order a weekly produce box from Argancia. We get a bounty of fresh, local goodies every Sunday (except this Sunday because they shipped our box to someone else, grrrrr) which means lots of yummy food to be made! Last week we got these local Virginia cherries in the box and, unlike their slightly larger, plumper cousins the Bing, these cherries were a little less sweet than I had hoped.

Never to be daunted, I decided to make them into lemonade! If you've made lemonade from scratch before there really isn't much to it and adding the cherries is just one extra step. Make the lemonade the day before you go to the beach or have a cookout so it has lots of time to chill in the fridge.



Cherry Lemonade

3/4 cups sugar
1 cup fresh lemon juice (about 6 lemons)
1 full cup cherries
4 cups cold water

1. Put the sugar and a cup of water in a saucepan over low or medium heat. Stir it often. While you're doing this take your freshly washed cherries and pluck the stems out and then slit them in half. No need to pull them apart or pit them.
2. Plop your cherries in the pot with your dissolving sugar and stir the mixture until the sugar is dissolved and you have a simple syrup.
3. Strain the cherries out but reserve your syrup of course!
4. Combine the cold water, syrup and lemon juice in a pretty little pitcher and mix. Refrigerate until it's time to serve it.



The tea cup in the pictures was part of a house warming present from Pang, isn't it cute?! The small turquoise table cloth is something I bought yesterday at On a Whim in Leesburg. If you haven't been there you really really have to go. They have amazing stuff and I will be posting about some of the other goodies we saw there soon!

Johanna's House

One of my favorite places to cook and snuggle a pug.

Vegan Pecan Pumpkin Muffins

Mama Lori was kind enough to make these little treats for me the other morning. USUALLY I'm not a big fan of having bumps in my muffins unless its of the chocolate variety. But, to my surprise and delight (I get excited about my tastes maturing) I really enjoyed these. And I enjoyed them even more the next day when they had developed that slightly tacky texture on top. You know the texture I'm talking about? No?



She presented the muffins to me in this delightful and very familiar little tin. I picked this tin of cookies or biscuits as they are called out for Lori while we were in Paris. I've talked about La Cure Gourmande in previous posts. Love their design work.

Makes 12
1 1/2 cup sugar
1/2 cup oil
2 eggs (egg replacer plus water)
1 cup canned pumpkin
1 3/4 cup flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/2 to 1 tsp cloves
1/2 to 1 tsp cinnamon
1/2 tsp allspice
1/3 cup water
chopped pecans

1. Prepare the vegan egg replacer according to the package. Set aside. Preheat the oven to 350 F.
2. Mix together the flour, baking soda and powder, salt, and spices in a medium bowl and set aside.
3. In a large bowl beat together the sugar, oil and eggs. Add the water. Add the dry mix.
4. Fold in the chopped pecans and pour into muffin tins.
5. Bake until golden brown and a toothpick inserted in the center comes out clean.
6. Serve with pumpkin butter or a bit of maple syrup!

Coast to Cote Week 34

Pang: I had another photo shoot with the Slough's for their fall family portraits over the weekend. The weather couldn't have been more perfect really. In between shots, Haiden stretched out his hands towards me as i snapped a quick photo. Kids are so cute!

Lacey: This past weekend I went to New York for the weekend with my old room-mate Brittney. We've done a bit of a traveling together and I feel like maybe we are getting better at balancing each other's moods and itineraries. Our activities for the weekend centered mostly around museums and food. The first day we went to the MET and checked out the Roman statues and the Egyptian exhibit. We ate at Candle 79 that night (which you must check out!) and were rewarded with amazing food, free drinks and Alicia Silverstone in the building! The second day we went to the Natural History Museum to see the butterfly exhibit (they were flying so close to my head, I was a little creeped out) and then that evening before jumping (or rather pushing and shoving our way) back onto the bus we stopped at Babycakes - an all vegan bakery around the corner from the bustop in Chinatown. Alicia Silverstone's book had tipped me off to this place as well and we were not at all dissapointed. The treats were great, Morrissey was playing and the girls were dressed as pin up 50's girls with their hair up in scarves and their lips painted red.

Coast to Cote Week 33

Im not sure what is going on with the weird quality on my picture here...sorry!

Pang: Let's get nostalgic, shall we? I went over to my grandparents the other day with my new roommates and showed them around the property. We came upon the little swing that used to be a part of the old swing set we had growing up. For some reason it stuck around and was finally bolted down onto this tree branch. Now the little ones use it...well, some of us grown up grandchildren still use it to this day. Seeing it in this light brought back memories of my cousins and I using it in our tree houses, wrapping the chain around the tree branches...makes me wish I was a kid again.

Me: This past weekend I had the pleasure of photographing Heather and Josh's wedding reception. My arms were aching by the end of it but I actually had a blast watching everyone dance and have a good time and eat candy and cupcakes (they had a candy table set up and a million cupcakes instead of a cake). Now I just have lots of editing in front of me.

Coast to Cote Week 32

Pang: This week has been kinda blah for me. I’ve been stressing about my move, which turned out to be fine. Subsequently, I’m now stressed out about the unpacking process. I HAVE SO MUCH STUFF. Too much stuff for just one person some might say. I havent been feeling like myself lately, but luckily, I have some great friends and family. My new roommate Meghan gave me a smiley face cookie to brighten up my day.

Me: I managed to swindle Ryan into going to the pumpkin patch with me this past week. He wasn't super enthused and I ended up picking his pumpkin but I'm glad we went - even if we still haven't found the time to carve them or make pumpkin seeds.

Coast to Cote Week 31

Sorry this is so late folks

Pang: Last week I stumbled upon a super easy recipe for mini pear pies. If you know me well, you know I love all things small, mini, tiny, you name it. I suddenly had the urge and so I went for it. It was SUPER easy cause I didn't manage to mess it up somehow. I did cheat a little and used store bought crust as our stomachs were telling us we didn't have time to wait.

Me: During the summer one thing I love to eat is pasta salads. For whatever reason, this summer, I didn't make ONE pasta salad. So I decided to do it the other day because I had some leftover pasta and kidney beans laying around. I threw in some tomatoes, avocado, shelled edamame and then topped it with balsamic vinegar, olive oil, and some italian dressing. I don't know why I waited so long!

Coast to Cote Week 29

For some reason Pang's links don't copy over so visit her site to click on the links that should be in this blurb below

Pang: I was on assignment for a local newspaper on Monday to visit a couple of pottery studios. These two studios are a part of Over the Mountain Studio Tour. Our first stop was Sycamore Pottery, where I met Ren and Pam, and our second was Joy Bridy Pottery, where I met Joy who designed and built her own wood burning kiln. This shot (my favorite) was actually my last from the first stop. On my way out of the studio, Ren showed me their propane burning kiln that was situated on a trolley. The light seeped in so perfectly and I loved that Ren was perfectly included.

Me: At the Thai and Japanese restaurant where I work we have a new sushi chef. Communication with him can be frustrating at times, but one things for sure - people are loving his new rolls. Kazu, the owner, asked me to take some pictures for the website and for the menu. It's been a little frustrating taking pictures because they will only allow me to take pictures when people order the roll - and I'm also working as a server at the same time - but I'm hoping to get some good stuff out of it. Here is a shot from the first day - the dragon roll.

Coast to Cote Week 28

Pang: In it's second year, Freedom's Run Marathon has attracted so many people that they had to close the registration. Over 2500 people (I don't actually know the number but this was what I was told by locals and business owners) flocked into our little town over the weekend and ran their hearts out. C's mom participated in the 5K for the first time so I was on full babysitting duty. She finished under her goal and we were all so very proud of her accomplishment. later in the morning C, his sister, and I ran in the 1 mile Fun Run aimed towards kids. He was so shy and didn't want to run at first, but we definitely finished the race looking like real marathoners.

Me: Im going to be completely honest with you all. I cheated. I didn't take this picture this week. In fact...I didn't take ANY pictures this week. I was lazy and spent all my free time cooking or with my nose shoved in a book. Next week I will try to redeem myself.

Coast to Cote Week 27

Pang: Every year, Jefferson County holds a fall arts and crafts festival (Mountain Heritage Arts & Crafts Festival). There were lots of great handmade goods, like animal masks (photos later!) that I wish I could afford, but some really affordable things items too. I got a pair of vintage owl earrings as an early Christmas gift from Meghan. This was the bust displayed at that very booth, filled with vintage buttons!

Me: Gone are the days of tasteless terrible cookies. Ever since I have started making vegan cookies I have had no more problems with my cookies coming out too airy or too just blah. This week I made oatmeal chocolate chip cookies - and while they were not my all time favorite cookie (I love shortbread best!) they came out pretty well. I brought some over to Pang but she wasn't home so it was just me, Remy and some cookies. I saved one or two for her - just because Im a nice friend.

Coast to Cote Week 26

Pang: Our first stop on Sunday was Hudson River Park. It was beautiful and the weather couldn't have been more perfect. this park is the largest park constructed in the city since Central Park and this area used to be piers were ships would dock to unload cargo to the trains. this pile of metal, used to be one of those piers...or so I was told.

Lacey: Its been a pretty mellow week here. Ryan has been sick and now I feel the creepy crawlies in my throat and the coughing has started. Fall is right around the corner (technically it's here) and all I can think to myself is I want to curl up in bed, not be sick, and feel the warm sun coming through the window, because soon the sun wont be so warm, and then there will hardly be a sun at all till spring. Lets enjoy it!

Where Can't I Chant Part 2

Jeremy and I had another photoshoot to work on the Where Can't I Chant series. We shot at the National Harbor and Downtown Alexandria (two new places for me. I am so ashamed that I live so close to these places and never go there!) and these are a few of my favorite shots from the evening.

Carotte Rapée

Few things say France to me like carott rapée. Kids eat it, adults eat it, maybe even the French feral street kittens eat it. It's that popular. The markets of France are always equipped with long bodied, green topped carrots (it's carotte in French) for the eatin'. This week while I was at the Common Market (returning some what I thought would be vegan nutella - which turned out to be crushed hazelnut butter that was all runny and gritty and tasted nothing like chocolate despite the label boasting that it was chocolate hazelnut spread) I saw these beautiful, vibrant red carrots. I didn't NEED them but I felt I NEEDED them. So they came home with me.


And then I was at a loss for what to do with them that would let them shine. And then I thought - if my time in France has taught me anything it's that a single vegetable can be considered a meal because.....well just because i guess. Pumpkin soup, beet salad, avocados eaten with a little balsamic vinegar, leek quiche, you get the idea.

Carotte Rapée can be made lots of different ways but in the end its all pretty similar and pretty darn simple



Carotte Rapée for 4

5 to 6 large carrots, peeled and then grated
3 tbsp olive oil
1 tbsp lemon juice
2-3 tsp balsamic vinegar
1/2 tsp dijon mustard
salt and pepper

Whisk together the olive oil, lemon juice, balsamic vinegar, and mustard until well combine. Pour over the grated carrots and mix well. Season with salt and pepper. Enjoy.



While the French will heartily chow down on this simple side with nothing but a fistful of bread, I have found that it also works well on sandwiches, on top of salads, and even thrown into a burrito or taco. Any way you choose to eat it, it's pretty great!

Coast to Cote Week 25

Pang: As I mentioned in an earlier post, a couple friends and i headed to DC to see Best Coast. At one point during the show, Bethany Consentino (vocals) mentioned that her guitarist, Bobb Bruno, will be at the merch table. I yelled out and asked if he was for sale as Bob answered that he would only cost a mere $1...but alas, Bethany had the last words when she said he would be selling for $420. Obviously, I could not afford my very own Best Coast guitarist and I was defeated.

Me: Yesterday I did a photoshoot with Jeremy Litten as part of our Where Can't I Chant series. We went down to the National Harbor in Alexandria at sunset and the view was absolutely beautiful. I convinced Jeremy to hop a rail and get out onto this ledge to snap a few pictures and we both agreed it was worth the risk (the ledge was plenty big enough it was just a concern of security guards!).

My First Summer of Plants

I've always liked the idea of having herbs and plants. I have always killed any herb or plant I tried to nurture.

But then this summer a couple plants just kinda fell into my lap. And now I am ever so attached to them...



This pretty little basket of herbs came from my friend Katie as a welcome home gift when I got back from France. Inside she planted lemon basil, oregano, thyme, sage, and rosemary. As I drove the little gift herbs home I thought to myself "these will be so pretty for a week until they unexplainably but not unexpectedly die." Well ho ho Miss Pessamist. The end of summer is nearing and they are still going strong. Here is my question though - what happens to them as it gets cooler? Basil is an annual herb while the other 4 are perennial. Uhm....what do I do. Does anyone know? Can they live indoors through the winter. Im so distraught at the thought of them just freezing into the little sad herby icicles. Help me save them!





And then there is this guy. This colorful fern type thing. All summer the ladies at a local plant store have been giving my mom plants, so when she offered me some I figured, why not? This plant was all shriveled and eaten and there were some slimy little leaf eating worms in the box they were in. I planted them half heartedly in a pot with my dad's guidance. They have now almost tripled in size AND sprouted weird "flower" things!




Anyone know what this is? Golden star if you can tell me :)

This ornamental pepper plant was another regift from my mom. I found this old coffee/tea kettle thing at the Harper's Ferry flea market for a dollar! Is this perennial?




So long story short, i successfully grew some plants this summer. Now what? Do they just die?

Coast to Cote Week 24

So we took a little break from the Coast to Cote project but now we are both feeling like its time to give ourselves deadlines again and push ourselves a little harder to make images every week. We're back!

Pang: On a photo shoot with DJ yesterday, i caught an effortless photograph of Gillian while she was balancing on the railroad tracks.

Lacey: Remy. Best Friends. Period.

Vegan Pot Pie

Pot Pie...oh pot pie. When you decide to cut out meat and dairy your brain immediacy jumps to all the things you can't have. "Are you serious?! No alfredo? No cheese fries? No cheesesteaks?"

And then a few weeks go by and a month or two and then you realize: Hey, I can still have those things if I really want them! And they still taste great. Want the proof? I took this pot pie over to Pang and Robin's (a pesca-vegetarian and a meat eater) and afterwards Pang said she had "meat pot pie stomach" and Robin took a bite and for a split second she thought I had "tricked" her into eating meat.

There you have it - meat eaters and veggies alike will love this.



Vegan Pot Pie

1 pack of 4 Fieldroast Apple and Sage Wheat sausages, sliced (so good!)
6 cups vegetable stock
1 cup yellow onion, diced
1 cup carrots, peeled and diced
1 can sweet corn, drained and rinced
3/4 tsp thyme, minced
3/4 tsp sage, minced
3/4 tsp sea salt
3/4 tsp fresh ground black pepper
1 tbsp nutritional yeast flakes
1 tbsp tamari soy sauce
2-4 tbsp canola oil
3/4 cup flour
3/4 cup vegan margarine (Earth Balance)
1 puff pastry sheet rolled out to by 12x10 inches

1. In a small sautee pan brown the wheat sausages with 1 tablespoon canola oil. Season with salt and pepper. Remove the from pan and set them aside.
2. Next make a roux. To make a roux, melt the vegan margarine in a saute pan over low heat, add flour little by little and whisk constantly until light brown in color and thickened. Set aside to cool. Put the veg stock in a saucepan and bring to a boil.
3. In a 5.5 qt. stock pot, cook the onions in canola oil for 3 minutes then add the carrots, sage, thyme, salt and pepper. Continue to cook for 5 minutes. Add already boiling stock and simmer for 5 minutes. Whisk in nutritional yeast flakes.
Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in sausages, tamari and corn. Pour the mixture into a large shallow pan to cool. Preheat the oven to 350 F.
4. Once the mixture is cool, pour into individual ramekins, glass pie pan or small casserole dish. Cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits.
Bake for 35 min or until the top is nice and brown and the insides are bubbling though the slits in the crust.