For Earth Day, Chrissy and I celebrated in a way Dionysus would’ve approved of. What better way to celebrate the earth and all its wonders then over wine that has been grown, harvested, fermented, and bottled on the same 52 acres we were standing on. Welcome to Nashoba Winery in Bolton, MA! This is one of my favorite day trips to take because you can do so much there at a pretty cheap price. Wine tasting is only$5.00 and the tours are $10. The wines and spirits range from 11 dollars and up too. Even as I wrote this, I was enjoying a glass of their classic and most favored Plum Wine. That is what brought us on this pilgrimage in the first place. One taste and you become hooked. Chrissy had never gone before while I had the neglected pleasure of having it less than ten minute from my house when I lived in Clinton, MA. I had only been there once before with my parents, and I never got to explore the area. Yes, I wine tasted, but I didn’t engorge on the possibilities and knowledge that this winery offers.
Good Morning! I feel refreshed and ready for the day on this rainy morning. While I was driving home from work, I was thinking of how I wanted an egg sandwich. Instead of paying five dollars though, I decided to make it at home. What a quick and delicious morning meal! On top of that, I saved money instead of taking the easy way. I pass a Dunkin Donuts on my way to and from work… so it’s sometimes very tempting, but I persevered!
- 1 egg
- 1 slice of whole wheat bread (or bread of choice. Pumpernickel would be delicious!)
- 1/2 cup of 3 cheese shredded
- 1 Tbs of milk
- slice of tomato
- 3 leaves of spinach
- 1 Tbs of salsa
- chili powder to sprinkle
I’ve heard multiple ways of making this mousse and most are vegan. I personally wanted milk in mine and real sugar for the taste factor. Chocolate seems to be my weakness lately, and I wanted to make a dessert that would satisfy my craving, but not make me cringe next time I step on the scale.
You Need for Avocado Mousse:
- 2-4 ripe avocados
- 1 cup cocoa powder
- 1 cup white sugar (or some other sugar option like agave or truvia)
- 1/2 cup milk (as always I used lactose free milk. This time I used a 2% milk because I wanted it a little creamier)
- 1 Tbs of vanilla extract
- 1 Tsp of peppermint extract (optional)
- pinch of salt
For Other Layers in the dessert from the picture:
- 1 cup raw sunflower seeds without the shell (nuts could work really well for this too. Almonds would be perfect)
- French Vanilla Non Fat Yogurt (you can really use any yogurt. Imagine that sprinkle of instant coffee or heathbar yogurt. Heck you could make it a frozen yogurt on the bottom. MMMMmmmmm)
- Raspberry or berry of choice. You could even do chocolate shavings or mini chocolate chips.
- Mint leaf
1. Whip the avocados in a food processor until creamy. Then place all the ingredients into a blender and blend until smooth and sweet enough to your liking. Mine tasted more like a dark chocolate. With the mint extract it really made the flavors burst. Use a spatula to make sure all is getting blended on the sides of the blender.
2. The sunflower seeds are going to be chopped up. Make sure it’s not too finely chopped up or it will be more of a thick powder. Remember you are looking for a sort of crunch.
3. Layer your ingredients into a dessert dish of choice. Serve and enjoy!
What is your dream kitchen?
Everyone has a particular flavor and style when it comes to interior decorating. I almost went to college for interior design, but I didn’t like the idea of having to deal with the stress of working with people who also might not know what they want. It isn’t until we are presented with rooms filled with goodies that we realize what our particular tastes are. My friend Erin prefers dark woods and blacks. I, on the other hand, prefer lighter woods, blacks and whites, and pops of colors. I got so excited going here like it was an amusement park… and we had the realization that this must be the true sign of getting old… when you get excited about furniture and kitchen goods. This was literally “Home and Garden” porn for my eyes. I ran around like a kid in Toys R Us.
So I took a trip down to Connecticut on Tuesday and stayed overnight. Megan convinced me to take a lovely mini vacation and the temptation of girl time/ Starbucks was dangled in front of my face. I came out of this trip with a treasure chest of goodies. I got:
- Green overalls (my 90s love is making me tingle when I wear these. All I need is a necklace with a baby pacifier)
- Blonde ground coffee for my French Press
- Blonde willow coffee beans as well
- A new Venti cold tumbler. You save 10 cents at Starbucks when you bring your own cup. It adds up.
- A new tall blue/white mug. She has a matching one.
- A bag filled with mixed teas from her collection
- Entertainment from the movie “Lars and the Real Girl”
I made this a couple nights ago for my family after I got out of the gym. My brain flows with ideas when I’m in the middle of a great workout, and I thought about avocado chocolate mousse (adventure for later this week). Instead of coming out of Trader Joes with avocados… I came out with cottage cheese, jumbo frozen scallops, Multigrain-o’s, and kale. Not what I was expecting at all, but *shrug* worked with it. Apparently my mind had already set into the “cooking show” mode in my head. I was also supposed to get seafood earlier that day and didn’t; so that may of had some influence.
Mom and I team worked a granny/mac apple pie today in less than an hour and it was so delicious! It must be a boy thing, because my brother kind of just wanted the pie to himself. No friends and simply dig right in with a half happy birthday in a capella. I’m getting a lot better with peeling. One thing I’m learning about food in general is patience. Patience growing, patience harvesting, and patience preparing. It seems I never really had that good of patience, and it’s been giving me the time to reflect and put the effort in.
My Inner Neat Freak is Loving This.
I’ll probably do this once I get my own apartment again. I don’t know how my parents will feel about me going OCD on their kitchen.
This lamb was for Easter and it melted in my mouth. My dad took care of fixing up the lamb and he did a great job.
Garlic Rosemary Lamb
- Garlic cloves
- Fresh Rosemary
- granulated garlic
- black pepper
- 1/4 cup olive oil
- kosher salt
- 5 1/2lbs lamb (or however much you need you can figure out how long to cook from there)