FoodFash

Adventure Begins in the Kitchen

Archives for July 2011

The Fa-Fa-Fantasea

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I must admit that sunset cruising yesterday, although super touristy, was a fine way to spend a Friday afternoon!  We pulled up to the Publix on St. Pete Beach, which is usually our  go-to spot to pick up beach beers, bought some jalapenos and such, and walked around the corner to the tourist pavilion we have undoubtedly turned our noses up to countless times.

The “FantaSEA”?  Really?  We spent a solid fifteen minutes poking fun at our future ride before taking off.

We were a mere inches away from the dock before plopping jalapenos on the layer dip and digging in.  The layer dip that slid to one side and oozed on our booze.  Does anyone else know how to effectively use plastic wrap?  Ugh…

We noticed immediately how much chattier we were than our touristy boat mates.  We disregarded, killed two bottles of champagne and one fume blanc, and partook in some much needed giggling.  Giggling that became awkward, UNCONTROLLABLE silent laughter when the gent behind us took it upon himself to loudly and publicly flatulate.  True story, kids.

We inched as far as we could to the front of the boat for a group shot and agreed that we all take for granted how beautiful our home is.  Just a regular old Friday for a few Florida girls!

The amazingness of the sunset was masked by some cloudiness, but it was picturesque none the less.

Check back tomorrow for FoodFash Mash: Sunset Cruise!!!

Look Out Weekend!

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Isn’t this how it always pans out?  You’re exhausted all week and you promise yourself a nice quiet weekend and then…  You get an invite to something too fun too pass up?  Oops?

My friend Kelly emailed me earlier today about a non-touristy sunset cruise that she and the other Kelley are going on tomorrow and asked if I’d like to join.  I hesitated out of pure sleepiness, but knew this was something I couldn’t turn down.

You see, both Kell(e)ys are moving soon: one to Jacksonville and one to Spain, so I need to get as much Kell(e)y time in as humanly possible.  And there are about a gazillion cherries on top of this cakey invite, some of which include:

1.  The cruise is BYOB

2.   Kelly is kind of a big deal at a local wine rep and will, for sure, bring the best bubbly ever.

3.  Kelley is famous for her veggie trays.

4.   I’ve been looking for an excuse to make this vegan layer dip

5.  FULL MOON!!

So party, party it is, because I don’t see myself making my way back over the bridge after boating.

Now on to the dip…  that I totally jacked from my college roommate, Emily, and modified to be dairy free.

Mix one package of dairy-free cream cheese with taco seasoning to taste.  I used about 1/2 of a large packet, but it’s important to sample periodically because it can get super salty, super fast.  Then layer refried beans, taco seasoned cream cheese, and salsa in a casserole dish (or pie plate).  Top with olives and sliced jalapenos (that I forgot and have to pick up at the grocery store tomorrow on my way to St. Pete).

Serve with tortilla chips or health it up by toasting sprouted corn tortillas.

Oh and hoping to bring FoodFash mashes back stat!

Emergency Cookie

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What do you do when you’ve got the ‘I still want to be on vacation’ blues?  Bake emergency cookies, obvi!

I used to make shortbread cookies all the time when I was younger because a.) they’re delicious and b.) all of the ingredients are solid pantry staples.

I decided to mix things up by using the almond meal I hadn’t touched since the world’s most expensive brownies.  And then I erred on the side of caution by using an almond meal/bread flour mix.

FoodFash Almond Shortbread Cookies

1/2 Cup Almond Meal

1/2 Cup Bread Flour

1/2 Cup Earth Balance

1/4 Cup Powdered Sugar

1/2 Teaspoon Vanilla

Dash of Salt

Mix all of the ingredients together until all of the Earth Balance is evenly distributed.  Roll the dough into small balls and place on a cookie sheet covered in parchment paper.  Bake in a 350 degree oven for 15 minutes.

Enjoy!

Back To Reality, In Pictures

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Breakfast: Spinach & Broccoli Frittata with Sriracha

Lunch: Amy’s Three Bean & Pasta Soup

Dinner: Burned BBQ Tofu (Oops!)

Dessert: Almond Shortbread Cookies

What a long day!  I got home from the airport around 1 AM last night and had trouble sleeping due to my week on the west coast.  I knew this would happen, so I stocked my fridge with breakfast stuff, frozen veggies, and a frozen meal before taking off.  Look at me, planning ahead!  Only one problem…  FoodFash mom got snacky while catsitting and chowed down what I had planned on eating for lunch, leaving me with emergency soup and tofu for non-breakfast meals.  She even polished off my coconut milk ice cream, which led to the creation of almond shortbread cookies for dessert.  Check back tomorrow for the recipe!