Faux Friday

I am blessed with the best schedule in the world - at least better than some of the other working stiffs out there -- or that is what I tell myself until I run away full time to be in the circus or be a full time travel blogger. For now, I am leaning on Plan B.

Plan B isn't too horrible since I spend my Wednesdays 100% out of work. It's perfect - in the summer they are my sit by the pool, lake, or on the roof of my house and soak up copious amounts of Vitamin D - better known as my tanning days.

However, with Winter too stubborn to let the bathing suits return, they have become my hiking days (and school work days but I will refrain from going into that). Which makes Tuesday a fun faux Friday night and Wednesday a blissful faux Saturday morning and afternoon.

Today I spent the day the best way I know how:

A perfect cup of coffee

 An early morning hike to Tullulah Gorge

A quick jaunt on a cloud

And a trip to the farm to pick up beautiful rustic veggies at Jaemor Farms.

If you are in Georgia (or anywhere close) please check it out - it's a great little farm with homemade jams and jellies, breads and pickled okras (for those Sunday morning Bloody Marys). And in the summertime they have the most delicious home churned ice cream. It is a bit naughty but worth every bite. Just tell yourself it is home made from fresh picked peaches to soothe your guilt.

I spent the afternoon using the vegetables the best way I know how - roasted and chopped up for my last soup of the season. Soup is my favorite thing to cook once the leaves start changing and my boots come on. Usually by this time I am souped-out but with so many vegetables out there was time for one more - filled lots of veggies and a perfect way to keep me scrounging the rest of the work week.

I never follow a definitive recipe, just adding the best veggies I can get my hands on or a handful of spinach and spices. As well as being topped with a basil pesto to stir in for added flavor.

1 16 oz box of vegetable broth
1 can plum tomato, chopped
1 head cauliflower
1 C lentils, drained and rinsed
1 medium zucchini, peeled and chopped
2 medium carrots
2 stalks celery
1 t thyme
1 T olive oil
1 T garlic, minced
salt and pepper to taste

So excited for yummy lunches for the rest of the week:)

For the basil pesto

Throw everything in a food processor and blend
basil leaves
1/2 C parmasean cheese
3 T extra virgin olive oil
1 T minced garlic
1/2 t salt

Optional, but always my favorite part to stir in the soup or slather of crunchy French bread.

Now on to REAL Friday:):)

and Basil

I finally got to planting the vegetable garden which have not gotten in the ground due to the weather and trying new recipes for the basil that is already growing rampently.

Filled my car with plants and soil

Cucumbers, zucchini, tomatoes, jalapeno peppers, and squash to start.

I am growing cottonwood basil this year - smaller leaves and less chopping and blanching for the pestos, salads, and now aiolis that I will be making.

I tried a new Basil Aioli which was great on my turkey wrap for lunch and grilled chicken and quinoa I served for dinner.

For the Aioli:
6 large basil leaves or 1/2 C small cottonwood leaves I was using
1 T minced garlic
1 egg with yolk
1 T lemon juice
1 t kosher salt
1/2 C Extra Virgin Olive Oil

Bring water to a rolling boil and blanch leaves for 20 seconds. This is not necessary but pulls out the fragrance of the basil. Dry with paper towel and place in food processor or finely chop.

Add in garlic, egg, lemon juice, and salt and blitz until basil chopped. Drizzle with the oils between choppings. Mixture will get thick and emulsified.

Can store in fridge in airtight container for up to three days.

Perfect addition to my Roasted Jalepeno Turkey and Avocado Wraps for Saturday afternoon lunch dates.

Salt...

A venturing OTP to Roswell to try Salt Factory yesterday evening. It is the perfect atmospehere for late dinner parties and romantic evenings. A full bar and dim, energy saving lights. It is small with 12-15 tables, dark wood, and lively platings.

I was given a gift certificate to try this place out with a high recommendation so I knew I was in for a treat. Thanks S!

I tried the crispy fish tacos and was not disappointed. Homemade crispy taco shells, jalepeno slaw, and avocado remulade made for the perfect bites.

Check out their menu here: http://www.saltfactorypub.com/

Downtown Roswell is always one of my favorites - great shopping, one of the best kayaking stores around, and a perfect hiking trail and photo op at the Vickory Mill. Along with the delicious resturants - there is not much more you could ask for. I know it takes alot for some of you to venture OTP but Downtown Roswell should be your reason.

Also heard a rumor that it is making its way to Main Street Alpharetta - Bocce court on the patio and all. If the food and atmopshere stay similiar this will be welcomed to help downtown Alpharetta - it has all the potential, just not the right places just yet.

Celebrating the Masters with Blackberry Crumb Cake

It is that time of year again. It is MASTERS WEEK!

Spring has FINALLY sprung, my flowers are in bloom, and my coats have finally been put away (and I am not getting them back out this time - even if I freeze).

I took a chance and planted roses early - my first try with the flowers, they are fragrant with lots of blooms so far.

Although it is not my year for badges, we are making the trip to Aiken this weekend, when my family will all descend on the sleepy little horse town that is the center of the world for the week.

There is nothing quite like walking Augusta National and the feeling of South Carolina in the Spring. It is a Mint Sweet Tea, Lilly dress, and sunhat afternoon.

With Steeplechase rained out this year I am craving Aiken and my Grandmother's home and since I cannot go empty handed I whipped up a Sour Cream Blackberry crumb cake - do I post too many sweets recipes?

Probably.

I cannot say no to blackberries - its a fact.

Rinsed and only a few stolen off the top - these were dried and far out of reach of my hands.

For the cake:1 3/4 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh blackberries

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a second bowl, whisk together the eggs, sour cream and vanilla until well blended. Form a well into the center of flour mixture and pour in liquid ingrediants. Fold together and be careful not the overmix.

Pour 1/2 batter into greased pan and then dot with blackberries as desired. Add remaining batter over the blackberries and add crumb mixture on top with additional berries.

For the crumb topping:½ cup all-purpose flour
1/3 cup sugar
1/2 tsp lemon zest
4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly
1/2 cup sliced almonds (optional)

Bake at 350 for 35-40 minutes.

When removed from oven, pound the pan one time quickly to condense the sour creaam and add to the density of the cake.

Serve in the morning with coffee or at night with ice cream.