A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Top Three Weekend Activities

I know I’m not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!

THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.

I’m pretty sure the “Cult of Done Manifesto” was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I’m planning.  Though it sometimes infringes on my personal life…just ask my husband…my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure.

My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It’s a struggle, no, it’s impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend.

Some of my favorites:

Lunch: Fiesta Crock Pot Chicken – 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy!

Lunch: Sauteed Shredded Cabbage and Squash with protein of choice – I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables.

Snack: Banana Muffins with Peanut Butter Filling – Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike.

Vermont is a beautiful playground – Go PLAY OUTSIDE!

What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*?

Until Next Time,

Corrie Austin

Posted: 1-6-2019

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      string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!


THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-01-06 12:25:06" ["post_modified_gmt"]=> string(19) "2019-01-06 16:25:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#280 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#372 (24) { ["ID"]=> int(5016) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2019-01-06 11:30:32" ["post_date_gmt"]=> string(19) "2019-01-06 15:30:32" ["post_content"]=> string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!

THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-01-06 12:25:06" ["post_modified_gmt"]=> string(19) "2019-01-06 16:25:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#279 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(155) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(155) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) }
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3 responses to “Top Three Weekend Activities”

  1. Kellie Kutkey says:

    The recipes sound awesome! Thanks 🙂
    I particularly like the peanut butter muffins. Can I use something other than banana? I’m not a general fan of bananas in anything other than their skin . . .

    • Corrie Austin says:

      Hmmmm…that’s a great question. The bananas add most of the sweetness. I suppose you could likely substitute zucchini or apple. I’m not certain how much the moisture content would alter the texture of the muffins. If you try it, let us know! You could also look up a separate muffin recipe and drop your peanut butter balls in. I bet it would be REALLY tasty in a blueberry muffin – think PB&J – YUM!

  2. Kellie Kutkey says:

    PS I LOVE the Cult of Done!

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Muffins posing as cupcakes

Inspired by “The Great British Baking Show,” which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn’t seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title “star baker.”  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen.

Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying “soggy bottoms” and “scrummy biscuits,” catching me with a half-wrapped present, drooling at the TV.

I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:

  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar

I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends.

Confession: I took these to Christmas with my in-laws and didn’t tell anyone they were gluten free.  I also called them “cupcakes.”  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins – it’s all about the branding!  I was also told they tasted “healthy,” which I don’t think was meant as a compliment!

In the end, I enjoyed the flavors and felt indulgent eating them.  If you’d like a more dessert-y version, you could try this recipe from the website Toot Sweet.

If I have somehow inspired you to run out and make my version, you can see how I did it below!

Until Next Time,

Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob’s Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*

*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds.

In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry.

Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes.

While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting.

Makes 16 muffin-cupcakes.

 

Posted: 12-30-2018

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      string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!


THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-01-06 12:25:06" ["post_modified_gmt"]=> string(19) "2019-01-06 16:25:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#280 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#279 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(155) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(155) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(3) { [0]=> &object(WP_Comment)#235 (18) { ["comment_ID"]=> string(6) "208695" ["comment_post_ID"]=> string(4) "5016" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(17) "kkutkey@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "73.11.38.179" ["comment_date"]=> string(19) "2019-01-06 19:13:02" ["comment_date_gmt"]=> string(19) "2019-01-06 23:13:02" ["comment_content"]=> string(196) "The recipes sound awesome! Thanks :) I particularly like the peanut butter muffins. Can I use something other than banana? I'm not a general fan of bananas in anything other than their skin . . ." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208698]=> object(WP_Comment)#1008 (18) { ["comment_ID"]=> string(6) "208698" ["comment_post_ID"]=> string(4) "5016" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-09 08:07:55" ["comment_date_gmt"]=> string(19) "2019-01-09 12:07:55" ["comment_content"]=> string(407) "Hmmmm...that's a great question. The bananas add most of the sweetness. I suppose you could likely substitute zucchini or apple. I'm not certain how much the moisture content would alter the texture of the muffins. If you try it, let us know! You could also look up a separate muffin recipe and drop your peanut butter balls in. I bet it would be REALLY tasty in a blueberry muffin - think PB&J - YUM!" 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The bananas add most of the sweetness. I suppose you could likely substitute zucchini or apple. I'm not certain how much the moisture content would alter the texture of the muffins. If you try it, let us know! You could also look up a separate muffin recipe and drop your peanut butter balls in. I bet it would be REALLY tasty in a blueberry muffin - think PB&J - YUM!" 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I suppose you could likely substitute zucchini or apple. I'm not certain how much the moisture content would alter the texture of the muffins. If you try it, let us know! You could also look up a separate muffin recipe and drop your peanut butter balls in. I bet it would be REALLY tasty in a blueberry muffin - think PB&J - YUM!" 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2 responses to “Muffins posing as cupcakes”

  1. I am definitely trying the cupcake/muffin recipe before the end of the first month of the new year. They fit my resolution to throw out the old and try the new! Not promising anything…but really look forward the fun of trying….wondering if I could ever make carrot spirals as beautiful as Corrie’s. ( – :

    • Corrie Austin says:

      Hello Bronwyn! This recipe was very fun to try – lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up…) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until “crisp.” Let me know how they turn out!

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‘Tis the Season

The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend’s eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.

I’m generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can’t resist pandering my sweet tooth when its around the house.

This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman’s of Maine.

Berries and Cream is pleasantly simple to prepare…well…it’s simple when you don’t explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients:

*8 oz Sour Cream

*8 oz Cream Cheese (room temperature)

*8 oz Whipping Cream

Sugar, honey, or maple syrup to taste

Mixed berries, lightly sweetened

Mint for garnish

*Equal parts of all three – does not have to be 8 oz!

Method:

Using a hand mixer (don’t use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in!

Until next time,

Corrie Austin

Posted: 12-9-2018

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      string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!


THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-01-06 12:25:06" ["post_modified_gmt"]=> string(19) "2019-01-06 16:25:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#280 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#279 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(155) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(155) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(2) { [0]=> &object(WP_Comment)#1052 (18) { ["comment_ID"]=> string(6) "208694" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Bronwyn Dunne" ["comment_author_email"]=> string(20) "bronwyndunne@mac.com" ["comment_author_url"]=> string(34) "http://inthekitchenwithbronwyn.com" ["comment_author_IP"]=> string(13) "24.91.160.255" ["comment_date"]=> string(19) "2019-01-06 15:32:50" ["comment_date_gmt"]=> string(19) "2019-01-06 19:32:50" ["comment_content"]=> string(308) "I am definitely trying the cupcake/muffin recipe before the end of the first month of the new year. They fit my resolution to throw out the old and try the new! Not promising anything...but really look forward the fun of trying....wondering if I could ever make carrot spirals as beautiful as Corrie's. ( - :" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208697]=> object(WP_Comment)#318 (18) { ["comment_ID"]=> string(6) "208697" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-09 08:04:21" ["comment_date_gmt"]=> string(19) "2019-01-09 12:04:21" ["comment_content"]=> string(624) "Hello Bronwyn! This recipe was very fun to try - lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up...) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until "crisp." Let me know how they turn out!" 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This recipe was very fun to try - lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up...) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until "crisp." Let me know how they turn out!" 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They fit my resolution to throw out the old and try the new! Not promising anything...but really look forward the fun of trying....wondering if I could ever make carrot spirals as beautiful as Corrie's. ( - :" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208697]=> object(WP_Comment)#318 (18) { ["comment_ID"]=> string(6) "208697" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-09 08:04:21" ["comment_date_gmt"]=> string(19) "2019-01-09 12:04:21" ["comment_content"]=> string(624) "Hello Bronwyn! This recipe was very fun to try - lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up...) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until "crisp." Let me know how they turn out!" 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This recipe was very fun to try - lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up...) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until "crisp." Let me know how they turn out!" 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4 responses to “‘Tis the Season”

  1. Kellie says:

    Berries and cream!! Yum ☺️
    My favorite mixmaster trick is to poof flour all over, hahahaaa
    Merry Christmas Corrie!
    Kellie

  2. Patrick Kutkey says:

    Pleasantly exhausting. What a nice way to put it.

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Four Things I learned in Cooking Class

Meals taste better when shared with loved ones. Look at that handsome man I get to call husband!

Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher’s pet.  My friend and I took a Mediterranean Cooking Class through CVU’s ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE.

Things I learned:

  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn’t like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness – grocery store eggplants (as opposed to freshly picked from my aunt’s garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher’s pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU’s community courses truly embody “community,” as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.

In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence!

Until next time,

Corrie Austin

Posted: 10-21-2018

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      string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!


THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-01-06 12:25:06" ["post_modified_gmt"]=> string(19) "2019-01-06 16:25:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#280 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#279 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(155) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(155) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(4) { [0]=> &object(WP_Comment)#1008 (18) { ["comment_ID"]=> string(6) "208689" ["comment_post_ID"]=> string(4) "4994" ["comment_author"]=> string(6) "Kellie" ["comment_author_email"]=> string(17) "Kkutkey@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "174.224.3.50" ["comment_date"]=> string(19) "2018-12-09 20:05:31" ["comment_date_gmt"]=> string(19) "2018-12-10 00:05:31" ["comment_content"]=> string(129) "Berries and cream!! Yum ☺️ My favorite mixmaster trick is to poof flour all over, hahahaaa Merry Christmas Corrie! Kellie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208692]=> object(WP_Comment)#1037 (18) { ["comment_ID"]=> string(6) "208692" ["comment_post_ID"]=> string(4) "4994" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(0) "" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2018-12-29 14:11:25" ["comment_date_gmt"]=> string(19) "2018-12-29 18:11:25" ["comment_content"]=> string(99) "Always been a favorite, as I'm sure you'll remember! It's quite simple for how decadent it tastes." 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It's quite simple for how decadent it tastes." 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What a nice way to put it." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208691]=> object(WP_Comment)#1034 (18) { ["comment_ID"]=> string(6) "208691" ["comment_post_ID"]=> string(4) "4994" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(0) "" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2018-12-29 14:10:01" ["comment_date_gmt"]=> string(19) "2018-12-29 18:10:01" ["comment_content"]=> string(98) "Admittedly, I sometimes have to remind myself that its "pleasant" and not just exhausting, hahaha!" 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Gastronomy from Coast to Coast

I recently embarked on a business and pleasure trip “parfait:” I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV…literally, coast to coast and back again!

As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.

Stop 1: Los Angeles, CA | Destination: Anaheim, CA

While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.

Stop 2: Portland, OR | Destination: Vancouver, WA

Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin’ the hipster “B” theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM!

No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.

Stop 4: Philadelphia

My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn’t even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.

After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband.

Share your favorite food & travel memories below! Or share favorites from your home town!  Local’s choice is always best.

Until next time,

Corrie Austin

Posted: 10-7-2018

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      string(6310) "I know I'm not alone in loving the weekend.  Those 63 hours between Friday at 5 and Monday at 8 are bursting with potential.  Think of all the wonderful things you can get done!


THE CULT OF DONE MANIFESTO

Bre Pettis and Kio Stark

  1. There are three states of being. Not knowing, action and completion.
  2. Accept that everything is a draft. It helps to get done.
  3. There is no editing stage.
  4. Pretending you know what you’re doing is almost the same as knowing what you are doing, so just accept that you know what you’re doing even if you don’t and do it.
  5. Banish procrastination. If you wait more than a week to get an idea done, abandon it.
  6. The point of being done is not to finish but to get other things done.
  7. Once you’re done you can throw it away.
  8. Laugh at perfection. It’s boring and keeps you from being done.
  9. People without dirty hands are wrong. Doing something makes you right.
  10. Failure counts as done. So do mistakes.
  11. Destruction is a variant of done.
  12. If you have an idea and publish it on the internet, that counts as a ghost of done.
  13. Done is the engine of more.
I'm pretty sure the "Cult of Done Manifesto" was written for the women in my family.  True to form, I embrace my weekends the way I was wired:

Friday is for To-do Lists

If you were to ask me how I spend most of my time, both professionally and personally, I would tell you: planning.  I was born planning.  I plan my plans.  I plan without even realizing I'm planning.  Though it sometimes infringes on my personal life...just ask my husband...my obsession with planning suits me well in my profession as a Project Manager.  I spend my Friday evenings preparing to get the proper amount of things done with my weekend, while allowing for some relaxation sprinkled in for good measure. My weekend lists include things like: buy heart coffee at Scout & Co (and drink my free cup of joe while there!), meal plan, find new recipes to try, grocery lists, duck house improvements, reading, trips to our gym, etc.

Saturday is for Food Prep

It's a struggle, no, it's impossible, to make enough food for my husband and I to both have dinner with something leftover for my lunch the next day.  I have tried, and he eats it for dinner, so I stopped trying.  Thus, I prepare all my lunches and snacks for the week on my weekend. Some of my favorites: Lunch: Fiesta Crock Pot Chicken - 2lb chicken breast, 1 can corn, 1 can black beans, 1 jar salsa. Toss it all in the slow cooker on low for 6-7 hours.  Shred chicken with a fork.  Serve with sour cream and avocado as a salad over bed of lettuce, or as a burrito with the same additions, or add cubed cream cheese and serve on rice, or anything else that suits your fancy! Lunch: Sauteed Shredded Cabbage and Squash with protein of choice - I LOVE this cabbage and squash recipe!  Very hearty and cozy.  The sage really celebrates the vegetables. Snack: Banana Muffins with Peanut Butter Filling - Go light on the coconut flour to keep the filling creamy.  Freeze the peanut butter balls.  Fill the muffin tins halfway, drop a frozen ball in, and cover with more batter.  My recipe made 16 muffins instead of 12.  Roll leftover peanut butter balls in cocoa powder for future enjoyment!

Sunday is for Outdoor Adventures

As owner/operator of a Personalized Training Gym, my husband has a labor of love and therefore works often.  He religiously saves his Sundays to get outside and adventure with me!  Whenever weather permits, we ride our mountain bikes and paddle board.  In the winter, we ski, snow shoe, and hike. Vermont is a beautiful playground - Go PLAY OUTSIDE! What is your favorite way to spend a weekend? Have any suggestions to add to my list *wink wink*? Until Next Time, Corrie Austin" ["post_title"]=> string(28) "Top Three Weekend Activities" ["post_excerpt"]=> string(132) "Suggestions for a fulfilling weekend. A perfect blend of getting sh*t done, relaxing, and enjoying the world and people around you." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "top-three-weekend-activities" ["to_ping"]=> string(0) "" ["pinged"]=> string(96) " https://thebigmansworld.com/3-ingredient-no-bake-keto-peanut-butter-balls-paleo-vegan-low-carb/" ["post_modified"]=> string(19) "2019-01-06 12:25:06" ["post_modified_gmt"]=> string(19) "2019-01-06 16:25:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#280 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#280 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
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2 responses to “Gastronomy from Coast to Coast”

  1. So good to catch up with you….and realize I missed this post. Such a busy woman! So glad food is always on your mind no matter how busy you are!

    • Corrie Austin says:

      We both are busy it seems! I can’t believe how long it had been since I last saw you. It really was a treat to see you again. Currently on a train traveling through German countryside – trip is off to a nice start!

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