staying the course... and Pantry Challenge recipes
When I began Feeding the Irishman, I had imagined that I would find myself writing every week. For the most part I have. Lately though, life has had other ideas, and as always, I find it is best to just stay the course.
Cedar House is down to its literal bones. Walls gone, floors exposed to the original dirt levels. The flue and chimney are gone as well. The new walls have been erected and the foundation freshly poured for the extension. And the outline for the sheebeen (the pub) has been draw giving us a glance of what is to come at Cedar House.
The Irishman sends videos that help me feel that I am there, supporting him in person, instead of thousands of miles away. So thankful for those videos that help me to see what The Irishman is seeing and feeling as he walks thru “Beirut” as he now has come to call the construction zone that is Cedar House. Every video seems to reveal another wall gone, another room opened, and another glimpse of what Cedar House will be. As he narrates, his voice is that perfect mixture of wonder, terror and anticipation. I feel it with every careful step he takes. His narration, be it short and sweet, helps me to feel connected to our new home and to the Irishman.
I am very proud of the Irishman as he oversees the renovation of our new home in Tullamore. I am beyond thankful and full of gratitude for all the he has been doing daily, I know that it is not easy. I do wish things could have been different and Miles, aka Goppolini and I could be there thru all of it with the Irishman. Thankfully the videos and the face time calls help, but truthfully making decisions on tiles, paint colors, lighting and more is not always easy with the time difference, but we do it, both a bit bleary eyed as I am usually getting my day started and the Irishman has already had his dinner. We remind each other often just how spectacular Cedar House is going to be and that sooner than we all know it, Goppolini and I will be there, we will be home.
The pantry is quickly shrinking as I am eating most meals at home these days. I did have a Sunday Roast at Dingles Public House in the city recently and it was by far one of the better meals I have had in a very long time. Simply put, I highly recommend you get yourself there, reservations are a very good idea.
And oh yes, I have saved the best for the last. The Irishman made Rice Bowls for his sister and her partner and from the looks of it, they were an enormous and delicious success. Bravo!
The Pantry Challenge Recipes
*Mixed Berry Frozen Yogurt with berries
and Chocolate Protein Sauce
*Viral Cottage Cheese Flat Bread
*Shrimp Salad
Mixed Berry Frozen Yogurt with berries and Chocolate Protein Sauce
Indian Summer snuck up on the city this year. No slow warm up this time, just boom. Several very hot days in row and then finally, the soothing sound of the Fog Horns, relief was on its way. I will admit that I am going to miss the sound of those Fog Horns…
I do not own an ice cream maker of any sort, so this is truly frozen yogurt
1 cup mixed berries (frozen or fresh)
1 cup Greek nonfat yogurt
1 tbls honey or maple syrup
1 tsp good vanilla (I use Mexican Vanilla)
pinch salt
1 scoop chocolate protein powder of choice
water
additional berries for garnish
roasted pumpkin seeds
If using frozen berries, allow them to thaw a bit. Add the berries to a blender and blend till smooth. Add yogurt, sweetener of choice, vanilla and salt. Blend till smooth, if too thick add a splash of water or milk of choice. Set aside.
In a small bowl mix protein powder with water till sauce like consistency.
I layered my yogurt with the chocolate sauce and more berries and then froze it for about an hour and a half
Cottage Cheese Flat Bread
After the last viral recipe fail several weeks ago I was not sure about this one, but I was craving something to wrap my salad in something, and I had almost all the ingredients on hand. I did not have the cheese, but it did not seem to matter.
2 eggs
1 cup cottage cheese
pinch salt
1 tbls chopped fresh herbs of choice or 1 tsp of favorite savory spice
¼ cup shredded cheddar or something similar
Preheat oven to *350
Line sheet tray with parchment paper and spray with avocado or olive oil
Add cottage cheese and eggs to a blend and blend till smooth. Add herbs, salt and cheese and mix in by hand.
Pour mixture on to prepared sheet tray and spread evenly into a circle or rectangle. Bake in the oven till it starts to turn golden , about 35 – 45 minutes. Allow to cool.
Shrimp Salad
This was a perfect solution to not cooking on those hot Indian Summer nights. I was lucky to have plenty of produce, cooked shrimp in the freezer and as always hard boiled eggs and canned beans at the ready. This salad or variations of it will be added to my current rotation.
Shrimp
Lettuce (your choice, I used romaine, shredded red cabbage and carrots & chopped herbs)
Hard Boiled Eggs
Garbanzo Beans or your choice of beans
Dressing of choice, I used the miso dressing that I had made the week before
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