The proof is in the pudding…

Posted by random olio

Who knew? Adding vanilla pudding to chocolate chip cookies makes all the difference. Now, if you like crunchy chocolate chip cookies, then you might have a different opinion. I am a bit finicky, as I like my chocolate chip cookie to be softer. Usually I make them and only want to eat them warm on the first day. Often I will have one or two and then do not want anymore. Chris usually finishes the rest of them over the next few days. To me they only have a bit of glamour warm and straight from the oven.

my version…

Until last weekend. While at a neighbor’s house watching the Oscars, my neighbor’s girlfriend made cookies. They smelled delicious and a few of us talked about our own amazing chocolate chip cookie recipes. You know how everyone thinks their recipe is the best? His girlfriend mentioned that her recipe had vanilla pudding and toffee bits, and less white sugar. I do not want to admit to how many cookies I had that night. I was not successful at obtaining the recipe from her. I did go straight home and search the Internet and Pinterest until I found a recipe from “two peas & their pod” that looked good to me based on the ratio of butter, sugars, and flour.

This past Saturday night we had friends over, and I decided to make this new recipe. It does not list the toffee bits, but I added them anyway. These cookies are amazing. Who knew that vanilla pudding was the secret? I had one on Sunday (well maybe more than one) and they are still as good. I cannot remember the last time I had a chocolate chip cookie the day after I made them. While my waist might not be too happy about this new adventure, my mouth is ecstatic.

Note: If you decide to make these cookies, instead of using 2 cups of chocolate chips, I used 1 cup of chocolate chips and 1 cup of toffee bits. You could really use any amount, you decide.

Underwear, Fresh Veggies, and Schools

Posted by random olio

Have you heard the song: “There is more than corn in Indiana?” They were wrong. Growing up in Indiana, the only vegetable I remember having fresh was corn. It took me to the age of 25 to truly adopt vegetables into my diet. Looking back, if I had the experience of truly understanding in a hands on way how our food is grown, and then had the opportunity to bite into that tomato knowing how much work it took to grow it, well my food consuming days might have been different.

I am passionate about the issue of childhood obesity in our country. Last week, I wrote about a show on Our America (on OWN) that airs this week. The episode is called “Generation XXL” and is about health for youths. One of the ways that we can begin to have an impact on childhood obesity is in our local communities. A friend of mine lives in Ojai, CA and is partnering with PACT (an underwear company) and Whole Kids Foundation to raise money for an urban garden at Topa Topa Elementary School. You can watch a bit more about this initiative here:

Hooked? I am! It makes me want to see if there are schools doing this initiative in my area. If you want to start by helping Topa Topa Elementary School with their urban garden you can donate on Indiegogo. Just like the kids in the video say, you can donate $200, or $500, or if more people get involved then $10. We need to start in our schools and teach kids where their food comes from, what it takes to create it, what it tastes like when it is real and natural, and to care what they put in their bodies.

Are you in?

“Forks Over Knives”

Posted by random olio

It is imperative that you watch the documentary: “Forks Over Knives.” We saw it Tuesday night, and I cannot tell you loud enough that you have to watch it. It is a fascinating take on our health, food, obesity. So the first quote that hit home at the very beginning was this one:

“We pay more for health care per person than any industrialized country in the world, yet we are sicker than ever.”

Wow. That says a lot doesn’t it? We spend so much money on our health, when really we should be spending our money on buying good fruits and vegetables. Throwing away the sugar, cookies, pop-tarts, etc. My rule of thumb is to try to eat as much of my food that is alive. Fruit is alive. Vegetables are alive. They are grown through the sun. They were not made with chemicals in a lab. They were not created with artificial flavors. Anything created from fake sugars, flavors, and preservatives were never alive. Something that was alive transfers that energy to you. You want to eat that real energy. Alive = real energy = your energy.

I found this quote fascinating:

“Let food be thy medicine.” Hippocrates

Hippocrates said this. Wow. Hippocrates was born in 460 BC and died in 370 BC. He was definitely well before his time. We should start listening to him now. Food that is alive is the best way to care for the body. Which leads me to my next fascinating quote from this documentary:

“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” Thomas Edison

Edison was born in 1847 and died in 1937. It sounds like we still have not seen the future. It is starting though. More individuals are finding that whole foods, vegetables, and fruits are the best way to take care of the body. Yet, we are still treating most ailments with drugs. Why? Because it is easier. It is maybe the easiest thing. Pop a pill or eat spinach? Pop a pill or have a salad? Pop a pill and have a cookie? It seems easiest to just pop a pill. What is harder is to change our habits and make eating healthy food a priority in our life. Whole foods fill our stomachs and we do not eat as much. Eating foods that do not contain natural fibers mean that our stomachs do not fill up as full, and we eat more, gain weight, and the result = unhappiness. It is a continuous process from day-to-day. Two more interesting quotes:

“He that takes medicine and neglects diet, wastes the time of his doctor.” – Ancient Chinese Proverb

“One-quarter of what you eat keeps you alive. The other three-quarters keeps your doctor alive. -Ancient Egyptian Proverb

All such great ideas. Go out and watch this documentary. It might change the way you view food and your doctor visits. It might change your life.

Delicious Ambiguity, 4-H, and Aprons

Posted by random olio

I love finishing a good book. It always inspires me of the possibilities of what has not been written. Since each of us have such an individual experience there are infinite outputs to what can be encapsulated in new books. So when I find one that leaves a smile on my face and a bit of inspiration in my life, I have to share!

“Apron Anxiety” by Alyssa Shelasky is a memoir about a woman who falls in and out and in love with food. Her book is not entirely about food, and it is not written in a way that makes you feel like she is a die-hard foodie either. It is perfect for those of us that tread on the perimeter of food and the foodie world. She starts out as many might, timid. She eventually jumps in with her entire soul. What it did for me was make me want to TRY. While I am a confident baker, I am not a confident cook. When I was young I was in 4-H. Yes, the summer program that makes you think of raising cattle and pigs. For me it meant summers learning how to sew and bake. It was just something I did. I do not think I knew whether it was cool or not to be part of 4-H. I rode my bike to a local high school, daily for a few weeks and learned, tried, laughed, and made new friends while exploring an oven and the frustrations of a sewing machine.

I have not forgotten those summers. The baking programs I was involved in meant I learned over the course of five summers to make cookies, muffins, cakes, breads and yeast rolls. For sewing, I learned how to hem, make darts, button holes, hook and eyes, zippers, skirts, tops, dresses, etc. While I do not make my clothes, I still remember how. What has stuck with me the most is what I learned baking. “Apron Anxiety” has made me want to try to tread water in the world of cooking. I had a thought last week, that just maybe if I one day am preggers and at home with a little one, that I might want to try my hand at cooking. Here is my setback. I have horrible timing. I can make a lot of things in the kitchen. What I fail at is making them ready at the same time. If I steam broccoli, it is never ready when my entrée is ready. So that is my test. Can I find a way to time things so that I can make the parts of a meal ready to savor at the same time?

Here are two of the quotes in “Apron Anxiety” that really resonated with me:

“I will always meet people who don’t like me, or don’t get me, who think I’m dressed like a high-class hooker or raised by wolves. But as all women I’ve ever admired would say, “At least you’re interesting enough that someone gives a shit.” Which reminds me: There will always be people who think I’m not interesting enough at all.” page 226

“Life is about not knowing, having to change, taking the moment and making the best of it…Delicious ambiguity.” page 236 (a Gilda Radner quote)

I definitely recommend adding “Apron Anxiety” to your list of books to read. It is a fun, light-hearted, and inspiring read! Here is to starting my future delicious ambiguity and to hell with those that do not think I am interesting!

Amsterdam = Bikes, Canals, and Oliebollen

Posted by random olio

Did you have a good weekend? I hope so! Over the weekend I was going through files and photos on my computer and thought about Amsterdam.

Last November my husband and I took a trip to Amsterdam. What an experience! We were there for about 5 days and it was the perfect amount of time. It felt like a mix between Venice and a town in Germany and also a lot like Portland. When we got there it was foggy for the first few days, and rainy. It felt like being in Portland although 1000 of miles away. Maybe that is why I instantly felt comfortable, like I could so easily live there.

bike parking garage

Bikes rule in Amsterdam. They are everywhere. Cars come next and pedestrians last. So different from what I am used to in Portland, where a car tends to stop whenever someone crosses a street (even if it is not at a cross walk). The picture to the left shows a bike parking garage by the train station. Yes, that is really four levels of bikes parked. I was in awe.

I was also surprised by a few things. There was gum on the streets and sidewalks everywhere. There was also quite a bit of litter everywhere. The below picture shows the canals, with lots of trash, and on the left side of the canal the white thing is actually a refrigerator.

to the left down the canal is a refrigerator

We ate plenty of food. I found it interesting that most menus did not have many vegetable options. But, they like their cheese. We had the most amazing smoked goat cheese, and I had a salad with fried goat cheese, honey, and pears (I never would have thought to put all three together). We had traditional Dutch crepes, and my favorite of all: oliebollen.

Since we were there during Thanksgiving week, the holidays were in full swing. Between Thanksgiving and New Years they have outdoor holiday markets (which look beautiful at night with all the lights). There are an assortment of food trucks, and one had a specific holiday Dutch treat – Olibollen (or fried dough). This particular holiday market was quite a long ways from our hotel, but we make the trek each day for this amazing, warm, and sweet goodness. Who could resist!?

mmm…Oliebollen

I think I have the travel bug again. I am ready to go and explore someplace new. My heart is set on Copenhagen. I love the opportunity to try new food, explore local art, boutiques, architecture, etc. Thank you, Amsterdam for such a wonderful trip!