gallimaufry

gallimaufry: noun
a confused jumble or medley of things

I don't usually make backgrounds
without having a solid plan of what the final piece will be,

but sometimes they're the only soothing thing to do.

doodles on one of the above watercolor backgrounds

These are the best blueberry pancakes ever
and are definitely worth the extra TLC required to make them.

Tumble bunnies (free printable!)
made a delightfully fun and easy weekend project

to make with the kids.

I guess I'm on a pancake kick.

These are wonderfully homey and rustic pancakes
made with almond flour and oatmeal.
I got the recipe from the spring 2014 issue of Where Women Cook,

a beautiful magazine gifted to me by my lovely aunt-in-law.

Tonight my evening relaxation looks like this:
tea (good earth sweet chai of mine)
and reading (Journal It! and Where Women Cook).

banana frita (fried plantains)

Banana Frita--one of my favorite childhood snacks

and the first food I clearly remember eating

after my family moved to Brazil

when I was five.

Plantain bananas are not so slimy and sweet

as the smaller variety that is most common here in the U.S.

They are starchier and more substantial.

Fried and generously sprinkled with cinnamon sugar,

they are a treat I enjoy just as much now

as I did when I was small.

To make banana frita you need:

1 ripe plantain*

1-2 tablespoons vegetable oil

cinnamon sugar to taste

Peel and slice the plantain.

Heat the oil in a non-stick skillet over medium heat.

Add the banana slices to the oil and fry each side until golden.

Remove from the oil and drain on paper towels.

Sprinkle with cinnamon sugar to taste.

Enjoy!

*if you only have green plantains,

simply slice them more thinly

and replace the cinnamon sugar with salt

for delicious plantain chips.

today

Today...

I am eating pink lady apples (my favorite!)

I have the door open because the sun is shining and the air is fresh.

I drank the first iced coffee of the year.

I sat down and played the piano for the first time in...um...years.

I am transforming a boring old cake into a race car for my son.

 I am blocking this freshly knitted hat

on a ball I borrowed from my kids perched on top of a bowl.

(Best and simplest way ever to block a hat, in my opinion.)

I am making watercolor cards.

I am brainstorming for the best way

to make manly art for my sweetie using these blueprints as a base.

I am also going to make Curried Pork Shoulder for dinner,

and (let's keep it real here) I'd better work on the less glamorous tasks

of laundry, dishes, and school-lunch-making too.

What are you doing today?

Roasted Salmon (or Swai) and Brussels Sprouts

The culinary art
is as important as any of the other arts,
and a more consistent bringer
of pleasure.

~Source Unknown

Roasted Salmon and Brussels Sprouts
an instant favorite

Preheat oven to 450 degrees Fahrenheit

Combine in a small bowl:

1 large cloves of garlic, minced

2 tablespoons fresh parsley, finely chopped

2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

Place in a roasting pan and toss

with 1 1/2 tablespoon of the seasoned oil mixture:

1 pound of brussels sprouts, halved

4 cloves of garlic, peeled and halved

Roast in preheated oven 10-15 minutes.

Meanwhile, add to the reserved seasoned oil:

1 Tablespoon Apple Cider Vinegar

Remove brussels sprouts from oven and top with:

2 6-8 ounce salmon or swai fillets

(we actually preferred the swai)

Brush remaining seasoned oil on the fish.

Season with additional salt and pepper to taste.

Bake for an additional 10-15 minutes

until the fish flakes easily with a fork.

Enjoy!