Carrie – Page 58 – The Creative Salad

A Different Kind of Picky

Our daughter may not like eating dark leafy greens or when different foods touch,

but she eats (loves!) Brie, raw oysters, blue cheese, grapefruit, and smoked salmon. Plus, she puts freshly ground black pepper on everything.

Clearly she has inherited her daddy’s advanced palate — he ate all that and more as a child. I didn’t discover many of those foods until I was a grownup and met him. Leyba’s are good to have around.

(Above, she’s drinking raw oyster juice with David’s father who’s visiting from New Mexico!)

Sometimes I complain that our daughter is a picky eater (cause she won’t try this or that), but really she’s particular and there’s nothing wrong with that. May we all develop such a discerning (advanced!) palate.

The Best of the New Martha Stewart’s Handmade Holiday Crafts Book

This week a new craft book was released: Martha Stewart’s Handmade Holiday Crafts: 225 Inspired Projects for Year-Round Celebrations, featuring the best holiday craft projects from past issues of Martha Stewart Living Magazine.

Below are my favorite projects from the book with links to each of the crafts on the Martha Stewart Living website. Lucky you, you don’t even have to buy the book… unless you want to, of course! I personally think this new book is a keeper.

Crayon and Waxed Paper Hearts – A simple Valentine’s project that could easily be adapted for the holiday season with silver and gold crayon shavings pressed on wax paper then cut into star shapes! (link)

Felt Fortune Cookies – I love the idea of making these for our play kitchen. (link)

Naturally Dyed Eggs – A great list of natural dye recipes! I would like to use a variation of these organic dye recipes to color play silks. (link)

Photo Gift Toppers – I love the idea of using childhood photos of the recipient on presents set under the Christmas Tree instead of relying on traditional gift tags. What a nice way to add a sentimental touch to presents given at the holiday season. (link)

Getting Back on the Wagon

I can make all sorts of excuses.

I sprained my ankle.
I don’t have time to cook everything from scratch.
I deserve to have a margarita and a chocolate bar tonight. And tomorrow night too.

It won’t really make a difference, will it?!

Evidently those little changes really add up because I’ve gained five pounds this month. I’m not surprised, just disappointed that I gained so much so easily and will now have to work so hard to lose that weight.

So it’s time for me to refocus and regroup.
To move more and eat well.

To set an example for my daughter about how to lead a healthy lifestyle.
No more sneaking treats after she goes to bed.
Because even if she doesn’t see me eat it, she sees me working hard to undo those actions.

I know I can do better.
Today is a new day and I am worth it.

Tasty Gluten-Free Granola Recipe

Packaged gluten-free granola may taste good, but it can be pricey in the store. So instead of buying it, we’ve been making our own granola from scratch.

I frequently think about how making our own granola is perhaps not the best idea. This granola recipe is so delicious, so crunchy, so perfectly sweet but not too sweet that I almost always pour myself too big a bowl. David and I go through a batch of it way too fast.

Yet despite this granola being so very bad for our wastelines, we always go back for more. It tastes that good.

And so we keep making it.

Coconut and Almond Granola with Sunflower Seeds and Dried Fruit

Ingredients:

5 cups old-fashioned oats
1 1/4 cups unsweetened coconut flakes or shreds
1 cup slivered almonds
1/2 cup sunflower seeds
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup canola or olive oil
1/4 cup honey
1 teaspoon vanilla extract
1 1/2 cups mix of raisins and dried cranberries or other chopped dried fruit

Directions:

1. Preheat the oven to 300°F.

2. In a large bowl, mix the oats, coconut, almonds, sunflower seeds, brown sugar, salt, and cinnamon.

3. Heat the oil and honey together in a saucepan over low heat until combined. Pour the honey mixture over the oat mixture, add the vanilla extract, and stir until combined. Working quickly, spread the granola on a rimmed baking sheet.

4. Bake the granola, stirring every 10 minutes, until golden brown, 30 to 45 minutes. Remove from the oven and stir in the dried fruit.

Stored in an airtight container, this granola keeps for up to 1 month.

Inspired by this recipe from Emily Mainquist’s book Sweet Vegan: A Collection of All Vegan, some Gluten-Free, and a Few Raw Desserts found via Pinterest.

Paper Making Inspiration

We have been gathering materials to make recycled paper: deckle, dried flower embellishments, paper to recycle, and how-to books full of crafty paper-making inspiration.