Apple Blintz for Breakfast


I had the chance to visit my dad and sister in California before the summer’s end. In the morning, I would be awake before everyone else, in part because of the jet lag, and Arlo was ready to rise at about 5 am. Hunger strikes me in a serious way at about 7 pm. My thoughts were exactly this: pancakes, no waffles, no crepes….When Sara arose and we decided to join forces, she informed me that the consequences of putting my whipped cream cheese inside of the crepe would make a Blintz. Yes please.


Some pink tart apples are finely chopped, squeezed with lemon, and accompanied by some fresh strawberries in skillet.


For 8 crepes combine 1 cup flour, 2 eggs, 1/2 cup water, a dash of salt, 1/2 cup milk, 2 table spoons of butter melted. Make sure you butter the surface very well with each crepe. This is very important.

Sara was a crepe master and cooked them to perfection – not too thin so you can flip them.Plan in screwing up the first one. But as in all things in life…learn from your mistakes.


The tart fruit filling is not incredibly sweet because it is complimented by a sweet whipped cream cheese filling and powdered sugar. I don’t like to over cook it, so there is a slightly crisp texture.


2 cups of heavy whipping cream, 3 tablespoons of cream cheese, a couple of dollops of sour cream, a drizzle of vanilla extract, and 4 tablespoons of softened butter. Whip it good.

IMG_3530Sara demonstrating her exceptional talent at cooking breakfast while still asleep.


Build your own blintz…fruits and whipped cream cheese in the center – don’t overfill.


This dish reminds me of California, light, airy and colorful. Fold over and dust with powdered sugar. Eat while warm. Don’t let baby have any (:







Pina Colada Smoothie

pina colada smoothie

Behold! The Pina Colada Smoothie!

Hey Lori, Do you like pina coladas and getting caught in the rain?…. Such a cheesy song but it can’t help but make me smile.

I hear ya about wanting to trim down with salads and smoothies. I’ve been trying to replace some meals with smoothie shakes, it’s fast and easy. You are right about needing to add enough protein and good fat to make a smoothie substantial enough to hold you over. This mornings smoothie was one of my favorite tasting ever! It confounds me I haven’t made it before. Pineapple is a good known weight loss food, high in vitamin C. Banana for creaminess. Yogurt and almond milk for protein and calcium. Coconut oil for good fat and lowered blood sugar spikes and other health benefits.

  • 1 frozen banana
  • 1/2 cup frozen pineapple
  • 1/2 cup plain lowfat yogurt
  • 1 cup plain almond milk
  • 2 tsp coconut oil
  • 3 drops vanilla extract

And if you’re not much into health food but are into champagne… you can add dark spiced rum. 🙂

Ginger Jicama & Fruit Salad

IMG_3698 jicama salad A departure from my usual salads I thought I’d try a new vegetable, Jicama. Jicama (pronounced HICK-ah-mah and fun to say!) is a root vegetable, but so crunchy, full of water and slightly sweet and nutty it could be confused for a fruit. It tastes like a combination of radish and apple. Pairing the jicama with fruit, tart citrus, zing of ginger and earthy walnuts makes for a nice light and bright morning  salad. I think I’ll cube the jicama and apple instead of strips, they reminded me of french fries ha! Looks appetizing next to barnacles, eh?!

  • 1 Jicama – Outside skin removed and diced
  • 1 Apple (Gala) peeled and diced
  • 1″ piece of Ginger peeled and grated
  • 2 Mandarin oranges – peeled, segments cut in half
  • 1/4 cup of chopped Walnuts
  • 1/2 juice of fresh squeezed Lime
  • 1 Tbsp Apple Cider Vinegar
  • Salt and Pepper

Detox juice and fiber fritters

That’s it, I am done. I have been eating way too much sugar. I woke up this morning with a resolution…to cut out sugar for a month, or at least till I am not craving it so badly. This momma needs a detox juice. The timing is right, the air is feeling warm and my mood as well. No need to wallow in bad TV and Belgium chocolate bars the size of my head (thank you Trader Joes). I will be posting my juices and salads from this point on, hoping that someone out there in the eathers will appreciate and feel inspired by the food that is not only gorgeous to look at, but will increase energy, and kill some bad parasites along the way.

Black plum, Walnuts, cucumber, spinach, blueberries, almond milk with cinnamon

Black plum, Walnuts, celery, organic coconut oil, cucumber, spinach, blueberries, almond milk with cinnamon

Basically, I dove into the fridge, freezer, and pantry to mix together some food that would not only compliment each other, but give me some protein. I always keep almond milk in the fridge and it has a ton of protein, including the walnuts and coconut oil. I also have issues with blood sugar levels, and nuts are great for that. They sustain you and maintain your glucose levels. Blueberries are full of antioxidants, and I keep a massive bag of them in the freezer that has survived me all winter. The cinnamon (also natural insulin) helped blend these flavors together and I can assure you with the help of this versatile spice, I did not miss any sugar.

juice blend

Here is my lovely. The cool thing is, it replaced my afternoon snacking and lunch and I did not feel hungry. There is a lot of fiber in this drink, but the texture did not bother me.

black eyedI made a juice again later in the day with some fresh collard greens, spinach, honey crisp apple, frozen raspberries, carrot, cucumber, celery, blueberry juice, walnuts, almond milk and cinnamon. Yes, quite a combination, but it was good. What made it even better was straining the juice prior to adding nuts and raspberries and putting the fiber mixture aside for later. For dinner, I mashed up some left over black eyed peas from my squash recipe, added some toasted sesame seeds and made fritters.

left over mixI saw a program the other day about food waste. One of the things that was mentioned in this program was the amount of fruits and vegetable throw away that restaurants produce from prepping. We compost our left over non-meat items, but sometimes have thrown away scraps of veggies and fruits that may not be appealing in a salad. If you have a solid blender (which I do), these parts can be pureed. Here, I have added non-glutinous rice flour, toasted sesame seeds, a shake of cayenne for metabolism and a couple of pinches of cumin.

fried mashThe mixture is separated into small ( and I mean soup spoon sized) patties, and fried in a combination of vegetable and sesame seed oils. done mash

The cooked left over fritters are garnished with a cucumber and marinated artichoke salad and yogurt blended with some fresh lemon juice.

majestic cowThis majestic white cow watched me drive past on my way into town. Lots of little black calves spotting the hills.

The magical paw paw

So you’ve been out here many times, but you may not have noticed before how many paw paw trees we have growing in these woods. It is a native understory tree that Southeastern Ohioans celebrate each year around this time with the paw paw festival. There never seems to be an end to how many things you can do with a paw paw. This northern most growing variety of the banana family is starchy and tastes kind of like a mango.


Duane brought a bucket of them in from a hike – we removed the seeds, which were plenty, and put the pulp into freezer bags for later use.

paw paw 2

At some point I will make a bread out of this stay tuned. Here is the poster from this years festival. Unfortunately we missed it this time, but it has grown in popularity over the years. You could say that people in this region have paw paw pride.


Fresh Apple Crumble

Hey Katt, I got up early this morning because there was so much to get done today. I wanted to make sure that I fit the apple crumble in, so I brewed a pot of coffee, went out to the apple tree and pick the remaining apples (most of them anyway). Duane was so sweet to get out of bed early too (of course once he got his coffee buzz on) and help me peel and slice them. After all, I had to pies to make.


I bought a couple of graham cracker crusts so there would be plenty. These things go pretty fast around here. After cutting the apples and squeezing some lemon juice on top so they don;t brown, I pre heated the oven at 350.


I made my crumble/crisp by taste and intuition.

  • About 2 cups of oats
  • a cup of almonds
  • 1/2 cup of walnuts
  • 1/2 or so of brown sugar
  • cinnamon and nutmeg to taste
  • Dash or two of salt
  • 4 or 5 tablespoons of butter

The magic of the food processor – mixed the ingredients enough to homogenize the mixture, but not too much to lose that crispy texture. Duane and I couldn’t stop snacking on this mixture prior to baking.

crumbleNext comes the glaze. Heat on medium low till mixture thickens.

  • 2 cups of apple cider
  • a couple of splashes of pure cranberry juice
  • dash of cinnamon
  • 2-3 tablespoons of cornstarch


Here you can see the pie filling before and after the crumble was added. We shot this under our beloved apple tree. They baked in the oven for about 1 hour. The pies were put on a rack in the middle of the oven. Not too close to the heat so as not to burn.

They did come out toasty on top!

Fresh Apple Tart

Hey Katt, can’t wait to see more from you and your boating adventures.

My favorite thing about your posts are the sense of place that I get from

your photos. Living on a boat seems to give you a special lens on the world

and I look forward to joining you for some trips in the future. The crab coup

looked super good – although off limits for my pregnancy.

Even though I have been so busy lately getting the house ready for the baby

and teaching, it is a pleasure to enjoy the farm in it’s autumnal splendor before

the winter sets in. we are having some friends over this weekend and we have

more apples on the tree than we know what to do with.

The solution is obvious…make an apple tart!


The glaze that you see here was made by cooking on medium/low heat:

  • 2 cups of organic apple juice
  • Splash of pure cranberry juice (for tartness and color)
  • 2 tablespoons of corn starch
  • Cinnamon to taste
  • 1/4 cup of sugar or sugar substitute

Slice about five-6 apples thin and stack them in a spiral pattern about 3-4 layers deep,

or depending on the depth of your crust. I didn’t make my own this time but used a

gluten-free, and it turned out pretty yummy.


Fisher loves apples from the tree. Here he is holding the tart before it went into the oven.

I also poured some of the glaze in the bottom of the pie

and then on top of the apple slices when I was done stacking.

Cook till pie crust is cooked – about 45 min at 350 degrees F.

Apple Beet Pancakes


Hi Katt, I wanted to make use of these apples that are ripe and ready on our tree. We have also been

seeing some good beets the past couple of weeks and you know how I feel about beets – the cocoa beet

cupcakes that we loved eons ago. Well, I wanted to try something new and make a tasty breakfast and

this is what I came up with. A winning combo of apple and beet fused into the classic breakfast fav – the pancake.


I used my Nutri-Bullet to liquify a small peeled beet. I added about a cup or so of water to help smooth it out.

The thing that I also love about cooking with beets is the reward of seeing such a vivid, luscious color.


The mixture you see here includes:

  • 1/2 cup of peeled and chopped apple
  • 1/4 cup water, milk, or substitute (almond, soy, rice)
  • 1 part favorite pancake mix
  • 1 part beet mixture
  • Optional: cinnamon


My work space: I used butter in the pan and kept the heat on low (2). I had to be patient and keep the pancakes a reasonable

size so the ingredients would cook all the way through without burning. I suggest pouring cakes about 4″- 5″ in diameter.


Garnished with some Asian Pears and drizzled with honey. Love the pink -Both filling and healthy.

Fresh and Tart Apricot Walnut Pie

apricot pie

Farm kitty, Mei Mei, is delighted by the sight of this fruit and nut melody.

apricot pie 2

The Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed

No food processors required: Use your fingers to pinch the ingredients together. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Separate the dough after it has chilled to make a top crust. Unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Gently fit into bottom and up sides of plate/baking pan. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

The Filling

  • 3 cups of fresh sliced Apricots, plus, I threw in a juicy nectarine
  • 3 heaping tablespoons of brown sugar
  • Dashes of cinnamon and nutmeg (to taste, I prefer not to overwhelm the fresh fruity flavor)
  • Handful of raisins any color
  • 1 cup of chopped walnuts
  • 1/3 cup of pure cranberry juice
  • Squeeze of one half of lemon or lime
  • 4 tablespoons of butter sliced on top

Now blend these all together and pour them inside.

apricot pie2

Used a butter knife for vents. Glaze the top with egg whites and bake for about 25-35 min at 425°

Sorry, we ate it so fast I forgot to take pictures. Not too sweet, so it worked for breakfast as well!


Up early in the morning. A view from my bedroom window of the hay fields.