Category Archives: Books

Snacker Day Saturday: 6/23

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These skewers are super capr-easy. And, they’ll use up produce from gardens I know that some of you are growing. Ripe cherry tomatoes literally burst with flavor while roasting in the oven, tofu sizzles, and fresh basil, well…freshens up the whole flavor. All of this gets dunked into a nice cool bath of seasoned balsamic vinegar.

I love any take on the traditional caprese salad. One of my favorite versions that I’ve had is at a little place called the Saxapahaw General Store in Saxapahaw, North Carolina. My parents came to visit me so I took them to the locally-supplied restaurant which is located in a converted gas station. Cool, right? My mom and I decided to do a sandwich swap and ordered a roasted vegetable sandwich and a Mozzarella Caprese sandwich. Although it’s been over a year, I can’t get the taste of the Mozzarella Caprese out of my mind. A freshly baked baguette, meaty slices of ripe tomatoes, delicate fresh leaves of basil, and thick chunks of mozzarella, all coated with a home-made balsamic vinaigrette. Yum.

The other day I was hunkered down in my basement fort, armed with my Hemingway text in one hand and a pen in the other. And I was trying to concentrate. I really was. But all that caught my attention was a view of this out the window:
Once I saw the clouds, I started worrying that the downpour that would surely ensue would blow all of my little cherry tomatoes away. I’ve been working hard on taking care of those little guys – I mean, I get a gym membership’s worth of strength training lugging two watering cans out to the plants each day. I set down Hemingway and ran upstairs to go collect all of my little tomatoes and I saved them all before the sky opened up.

Fast forward a few hours through a soldier falling in love with a nurse, me writing a blog post for the Chamber of Commerce, and working on applications for grad school. Lunch rolled around and my collection of tomatoes sat waiting for me in a little bowl on the counter. And then, inspiration hit: a summery lunch that would use all of my precious tomatoes and some of the basil leaves that have been winding wildly towards the screen window they sit by.

To make my cap-reasy salad skewers, all you need are some tiny cherry tomatoes (aren’t they the cutest?), a few cubes of tofu, some fresh basil, and some good balsamic vinegar for dipping. Pop ’em in the oven, pop ’em in your mouth. Bada-bing, bada-boom. These mini-skewers are as cute as the ingredients that top them. They’d be perfect as hors d’ oeuvres at a party, a fresh summer lunch, or as an appetizer at a barbeque. Or as a refreshing snack in the midst of a Snacker Day Saturday!

Moral of the story: I’m really, really glad I rescued my cherry tomatoes from the storm! Other moral of the story: waiting is challenging. I used all my cherry tomatoes on this lunch so I’m now going to sit outside by my tomato plants and beg and plead them to ripen faster so I can make more of these delicious skewers. Okay, don’t worry, I won’t really go talk to my plants, but I sure am excited for the next batch of them to ripen up!

Capr-easy Salad Skewers
Ingredients
*Note: I’m not including amounts in this recipe. I’ll let you know how to make the skewers, but feel free to make as many or as little as your heart desires (or however many your garden dictates)
Cherry tomatoes
Firm tofu
Garlic powder
Fresh basil leaves
Balsamic vinegar
Italian seasoning blend
How To
1. Preheat oven to 400 degrees.
2. Spray a cookie sheet lightly with cooking spray. Place washed cherry tomatoes onto the sheet.
3. Cut tofu into small blocks and dry them by pressing on them with a paper towel to extract excess moisture. Next, toss them in a little bit of garlic powder.

4. Put the seasoned tofu blocks onto the cookie sheet alongside the cherry tomatoes. Put the sheet in the oven. Bake for 10-20 minutes, or until the tomatoes have burst and the tofu is slightly firm on the outside.
5. Grab some toothpicks. Slide a tomato, a piece of tofu, and a fresh basil leaf onto each.
6. In a small bowl, mix balsamic vinegar with Italian seasoning. Add a drizzle of olive oil if you’d like.
7. Serve up a savory summertime snack that everyone will feel good about eating!

Now, for the reading portion of today’s snacker day: I suggest you read a book called Animal, Vegetable, Miracle: A Year of Food Life  by Barbara Kingsolver. No, it’s not a ‘snack-sized’ read like most of the literature I try recommending on Saturdays, but this one is a great book to sit down and enjoy during summer. Barbara Kingsolver and her family grow their own food for a year and chronicle their experiences. If you’ve got a garden of your own, are looking to start one, or are simply interested in eating local, natural, real food, this is a book you’ll probably love. I really enjoyed it when I read it a couple years ago! It came to mind today while I was picking my food for lunch – it felt good that most of my meal came from the vine and landed on my plate mere minutes later. Hope you have a great Snacker Day Saturday!

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One of Ours

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Ever read One of Ours?  It’s a book by Willa Cather that chronicles the life of Claude Wheeler, a Nebraskan who seems to have everything you could want in life living on his father’s farm but is constantly searching for meaning. He joins the army and fights in WWI. Through his journey to France and beyond, Claude ends up finding a purpose to his life in some way that satisfies him.

I just finished reading the book and I read it for several reasons. One of these reasons is that I love Willa Cather as an author. She depicts the land in all of her work so brilliantly, and captures the connection between man and nature in every sentence that she writes (I wrote a post a while back about this subject and Willa Cather a little while back if you’re interested). Another reason I read the book is because I’m doing a research project this summer comparing works of literature (and their commentary on the world wars) to an antique pictorial promoting peace. I know, it sounds complicated. To be honest, it’s complicated to me! I love the book One of Ours but it’s a tricky one to analyze, especially in terms of what it’s trying to say about war. I mean, when you’ve got an introduction dedicated to telling you about countless scholars that have tried to uncover the meaning of the book (and have failed), it doesn’t exactly scream ‘read me and figure me out’.

Whew. Sorry for whining. Long story short – read the book! You’ll love it. It’s a perfect book to read while sitting out under a grove of shady trees, or while you’re on a train across the country, or in a field of alfalfa, or even while you’re staring at the statue of liberty before you take a long boat ride across the pond. Okay, you don’t have to be any of those places – all of those are just locations that would make you feel closer to main character Claude while reading because those are situations he experiences. The book reads just fine if you’re lounging by the pool with fifty million kids screaming about lion coves and mermaids while their parents soak up the sun nearby. How do I know? I tried it. And Cather’s writing is so good that no matter what is happening around you, you’ll find your way into the story.

There’s one aspect of this book that I haven’t addressed yet. Can you guess what it is? Ah, yes…the subject that’s been on my mind lately: figuring out what Cather is trying to say about war in this prolific novel food. If I’m going to rack my brain for hours each day trying to come up with ways to integrate my reading of One of Ours into a comprehensive document comparing historical texts, then I’m definitely going to need good food to do it. And as you all know, making food that relates to what I’m reading is something I love doing.

So today for breakfast, I ate like Claude. Well, not exactly like Claude (I’m not sure if I could fit twelve eggs in my belly for breakfast) but I was inspired by a meal that he ate. After he had been on the front for a while, him and his friend David got a few weeks of leave before they had to return to combat again. They ventured to a couples’ home that they had stayed in before located in the French countryside. Beautiful, quaint, and blooming with local flora, fauna, and food, the town nourishes their bodies and souls during their weeks of leave. David and Claude arrive one night at the home dripping wet, dirty, and unshowered. Neither of them had been dry for four days and they’d been eating the canned food provided by the army for weeks. After showering and putting on dry clothes, Mme. Joubert prepares a twelve egg omelette stuffed with bacon and fried potatoes for the two men to eat. They consume every last morsel of the meal and then finally allow themselves to rest after the strenuous journey.

As soon as I read that passage, I knew I wanted to make some sort of egg-creation for myself to eat so I’d be full enough of good food to think about this text. I still had the mini-muffin tin from when I made Nuttin’ Butter than Cheesecake Bites so I decided to make mini omelette bites for myself. I substituted vegetarian breakfast sausage for bacon, and used 2 egg whites instead of 12 eggs and voila! my meal came together in no time. I hope you make this breakfast for yourself and then scurry along to a pool or a dock by the lake to kick back, relax, and read One of Ours for the fun of it (make sure you skip the introduction revealing how confusing the text is supposed to be).

Sausage, Egg & Potato Breakfast Bites
Ingredients
2 egg whites
1 vegetarian breakfast sausage patty
1 sliver potato
Salt and pepper (to taste)
How To
1. Preheat the oven to 375 degrees.
2. Cook the breakfast patty in the microwave according to package directions. Once cooked, cut the sausage up so that a chunk fits into the bottom of a mini-muffin tin compartment.
3. Spray muffin tin liberally with cooking oil and then put sausage patty chunks inside.
4. Crack eggwhites into a bowl. Add a sprinkle of salt and pepper. Stir. Gently pour egg whites into each mini muffin tin containing sausage until they are all full. If there is leftover egg, put the egg in muffin tin compartments until you’ve used it all up.
5. Put the muffin tin in the oven. I baked mine for 12 minutes, but I like my eggs well done so if you want them softer, cook them for less time. While your eggs are in the oven, chop the sliver of potato into very thin slices. Cook the slivers in a skillet with a tiny dab of oil or butter. Cook until crispy.
6. Pull the muffin tin out of the oven when the bites are done, and top each bite with a couple slivers of potato. Sprinkle freshly ground black pepper on top if desired. Serve and eat immediately.

Snacker Day Saturday: 5/26

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Alright, alright. You caught me.

I can’t get enough peanut-butter and chocolate in my life.

Every week I try to think of some new flavor combination for a snack that will really surprise your taste buds. But if we take a look back real quick, here are all of the snacks I’ve come up with: Peanut Butter Chocolate Banana Pretzel Bites (the title’s a mouthful, but the snack is easy to pop in your mouth), Frozen Orange Slices, Chocolate Peanut-Butter Bars, Oven-baked Squash Chips, Peanut Butter Bars, Sinless Cinnabon Rolls, and  Healthy Chocolate Cake . That’s 4/7 snacks that involve peanut butter and chocolate. And, I’ve done it again today.

There’s something irresistible about the semi-salty taste of creamy peanut butter mixed with the rich tones of chocolate. I know that eating Reese’s 24/7 isn’t exactly the healthiest though, so I usually try to get my fix of this addictive combination in more nutritionally sound ways (note, I said try). Today’s snack mixes fiber-filled, naturally sweet fruit with protein-packed Greek Yogurt (I know, surprise, surprise). I packed the Greek Yogurt with peanut butter, a smattering of good-for-you nuts, and a drizzle of chocolate that’ll make any of you pb&choco lovers out there swoon.

I’d recommend making this snack in large batches. Actually, make it in quadruple-billion extra-large batches. So what if ‘quadruple billion’ isn’t a feasible number…it’s how much you’ll want to eat of this stuff. And really, it takes 2 hours to make, so I highly recommend making a bunch while you’ve got the oven on for that long. This snack is just one more excuse to hang out with your family on a sunny afternoon or invite a bunch of friends over for a barbeque. Oh wait- you’re probably already doing that this memorial day weekend! So go right ahead and use this recipe as a fun snack or healthy dessert. Everyone will thank you for it with huge chocolate-covered smiles on their faces. The recipe below serves one – mayyyybeeeeee two people (if you’re not a hungry snacker like I am) so keep that in mind when you’re making portions.

Apple Chips
Ingredients
1 apple
How To
1. Preheat oven to 250 degrees. Slice the apple as thin as you can, getting rid of seeds and stem as you cut.
2. Spray a cookie sheet with cooking spray and lay the apple slices out on it. Cook apple slices for 2-2.5 hours, flipping them about halfway through. Before eating, let the slices cool for like three minutes so they get crunchy.
Loaded Peanut Butter-Chocolate Dip
Ingredients
1 5oz. container plain greek yogurt
1 tablespoon peanut butter
4 or 5 nuts (I used a mix of almonds, macadamia, and cashews)
Chocolate sauce (such as Hershey’s syrup)
How To
1. In yogurt container, mix peanut butter in until the two substances are combined.
2. If plating the dip, go ahead and pour the yogurt into a small dipping cup or onto a plate at this point.
3. Crush up the nuts (or cut them up with a knife) and sprinkle all over the top of the dip. Then, swirl chocolate sauce on top.
4. Grab an apple chip (or a handful), and dunk them into pure bliss. Trust me, your taste buds will love you for it.

Need a little reading snack to keep you from shoveling these chips ‘n dip faster than chocolate melts on a hot summer day? Thought so. Today, I suggest reading “The Life You Save May Be Your Own” by Flannery O’Connor. I love reading O’Connor because her writing is unexpected and eerily beautiful. It resonates within every reader even though the subject matter sometimes seems too strange to be related to life as we know it. In this story set on a farm, a strange man comes to town and well, things happen. I highly suggest reading it, not only because you’ll be dumbfounded by the end, but because O’Connor writes about nature in a way that is almost unparalleled by anyone else. I love the way she uses nature in figurative imagery to project what she is trying to say.

With that said, enjoy your snacks of literature and food and have a wonderful weekend with family and friends! Try not to eat too much of this dip over the long weekend.

Oh, who am I kidding? Go ahead – stuff your face with this snack! It’s healthy!

Potatoes ‘n Parsley

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As you probably have realized from reading my blog, my mind works in a way where almost everything is connected to food. Which means when I’m reading (for pleasure or for study), I constantly relate what I’m reading to food in some way. Whether it’s conjuring up an image of a character’s favorite meal, or coming up with a recipe that reflects a text, I always find a way to daydream about eating while I’m reading. This explains why I stuck parsley on top of mashed red-potatoes because I thought it would look like trees on top of a mountain.

I did this because I’ve been reading a book that my grandma recommended called The Education of Little Tree. It is such a good book, and different from what I’ve been reading lately! It’s a book about a boy named Little Tree who lives with his ‘Granma’ and ‘Granpa’ and is raised with the traditional Cherokee values that they instill in him. He is able to roam free through the woods, learns how to harvest properly from the earth, and receive a different education than traditional schooling. While most children his age are enrolled in traditional school, Little Tree observes his grandparents and soaks up their beliefs, values, and experience. His Granma reads to him from Shakespeare plays, he is instructed to learn 5 words per week from a dictionary and use them in conversation, and his Granpa instructs him in his whiskey trade that supports the family. At an extremely young age, Little Tree possesses not only textbook-type knowledge, but an ongoing learning relationship with other people and the earth. His curiosity in regards to how he can better engage in a relationship with the world around him is astounding; he constantly notes the actions of creatures around him – the wiliness of a fox, the tenderness of a mourning dove, and the passiveness of fish relaxing in deep holes in the creek bed. He knows when to harvest plants and maintains a deep respect for mother earth when taking anything to eat for himself. And perhaps the most beautiful aspect of his ‘education’ comes from the wisdom imparted from his grandparents, both vocally and through actions. A quote from this book that really hit me is this:

“Granma said everybody has two minds. One of the minds has to do with the necessaries for body living. You had to use it to figure out how to get shelter and eating and such like for the body. But she said we had another mind that had nothing atall to do with such. She said it was the spirit mind.
Granma said that when your body died, the body-living mind died with it, and if that’s the way you had thought all your life there you was, stuck with a hickor’nut spirit, as the spirit mind was all that lived when everything else died. Then, Granma said, when you was born back – as you was bound to be – then, there you was, born with a hickor’nut spirit mind that had practical no understanding of anything.
Then it might shrink up to the size of a pea and could disappear. If the body-living mind took over total. In such case, you lost your spirit complete.
That’s how you become dead people. Granma said you could easy spot dead people. She said dead people when they looked at a woman saw nothing but dirty; when they looked at other people they saw nothing but bad; when they looked at a tree they saw nothing but lumber and profit; never beauty. Granma said they was dead people walking around.” [59-60]

I think that this quote has a lot to do with the major themes of the book which are living in harmony with yourself, others, and nature. Every aspect of the characters’ actions contain consideration for others. The connections to nature and a deep appreciation for other humans throughout the story are especially inspiring and lead to reflection. I really enjoyed reading the book! And I also enjoyed both making and eating these parsley-topped mashed potatoes!


Yum.

As I cooked, I thought about The Education of Little Tree and was glad I had fresh parsley to sprinkle on top since in the book, Little Tree explains that “everything growing wild is a hundred times stronger than tame things…and just a handful would carry more flavor” [101]. Although I didn’t just stumble across a parsley plant in the wilderness, I took more time than I usually would to appreciate the freshness of the herb. The flavor of fresh herbs are always so much more potent than the dried and bottled type.

These potatoes are packed with parsley and are a lovely side to light-fish dishes, hearty summer greens, or tofu hot-off-the-grill. They are flavorful, healthy, and if you plate them the right way, they kiiiiiiinnndd of look like potato mountains with parsley trees growing off the sides. Okay, so maybe that’s a stretch, but hey, I tried my best.

Potatoes ‘n Parsley
Ingredients (serves 4)
12 red potatoes
2 tablespoons butter (or earth balance)
1/2-1 1/2 cup vegetable broth
2 tablespoons fresh parsley (plus a bunch more for garnishing at the table!)
How To
1. Put potatoes (with skins still on) in a large pot. Add water to the pot until the water sits about two inches over the potatoes. Set the pot on the stove top and crank the heat up to medium-high or high.
2. Boil the potatoes for about 30-40 minutes, or until potatoes are tender enough to break with a fork.
3. Pour the potatoes into a strainer and dispose of the water. When the potatoes have drained, put them back into the large pot that they were boiled in.
4. Add about 1/2 cup of broth to the potatoes and mash them with a fork or potato masher. Leave the skins on through the entire process- they add nutrients to the dish and a great chunky texture! Continue to add broth as needed, until the potatoes are well mashed and smooth in consistency. Add in butter and stir well. Add parsley and chop more to set out on the table for garnishing. Also, add salt and pepper to taste!
5. Take a little time to thank the earth for the potatoes ‘n parsley, share some food with family and friends, and then dig in!

Snacker Day Saturday: 5/19

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It’s gonna be a great Saturday if you spend a couple minutes in the kitchen whipping these up. Yep, you heard me right – a couple minutes for a perfect sweet and salty snack that’ll blow your tastebuds right out of the kiddie pool and into a lounge chair in the sunshine where they belong. Bonus? They’re so cute that if you managed not to inhale them all straight after making them, they’d be perfect to bring to a summery barbeque, a memorial day picnic, or just as a little snack to pass around during a late-night summer movie with the family. Another bonus? You probably have all the ingredients in your pantry.

Summertime always reminds me of s’mores, which kind of inspired this snack. My brother and I used to sit out in the backyard on fallen logs and roast a bag of marshmallows each over our homemade firepit. I’d brave swarms of ticks and chiggers in the high grass just to find the perfect roasting sticks while my brother fanned the flames. Once the fire simmered to the point in which little coves of scorched logs trapped heat, and we were able to lightly brown our marshmallows by simply twisting our sticks a couple times, we’d break into our bags and start chowing down. And I wasn’t joking when I said we ate a bag of marshmallows each.

Now I know you might be thinking, what do s’more have to do with this snack? There aren’t any graham crackers. Or marshmallows. Or flickering flames lapping up a creamsicle sky. Truth is, I’ve never loved graham crackers. My favorite way to eat marshmallows over a fire is to stuff a marshmallow with a thin sliver of chocolate and then smear peanut butter all over the outside of it after it finishes roasting.

Since my house is currently being rebuilt (it was hit by a tornado), I don’t really have access to our usual firepit. I almost bought marshmallows at the store the other day but it felt wrong to eat them before puffing them up and adding a crispy outer layer to them in the flames. So I did what I do best: I switched up a recipe so it is almost unrecognizable. Case in point – traditional s’mores: graham cracker, chocolate, marshmallow. My revamped summer snack-attack version: pretzels, peanut butter, banana, chocolate. This snack is s’more like in its’ layers, chocolate-laced character, and satisfying sweetness. Oh, and in crowd-pleasing abilities. Trust me, everyone will swarm to these snacks like flies to the sticky-sweet chocolate bars that always melt near the flames. I like to think though, that they’re a little better than s’mores, if only because of the fact that they are nutritionally superior. These nibbles are filled with potassium, protein, and antioxidants. So go ahead, get snackin’!

PB&Choco Banana Pretzel Bites
Ingredients
1 banana
7 pretzels (+1 for sprinkling)
2 tablespoons chunky peanut butter
.5 oz dark chocolate
How To
1. Set out 7 pretzels on a small plate.
2. Spread the peanut butter evenly on each pretzel.
3. Chop the banana into 7 sections (be sure to cut off the two ends of the banana and eat them or discard them – don’t use them on the pretzels). Top each PB covered pretzel with one slice of banana.
4. Place the dark chocolate on a microwave safe plate or bowl and put it in the microwave for 30 seconds. Check on the chocolate and stir a little bit. Then, put the chocolate back into the microwave for another 15 seconds and check on the chocolate. If necessary, microwave for 10-30 seconds more, ensuring that you don’t burn the chocolate.
5. Once the chocolate is melted, spoon a little bit on the top of each banana. Smooth it out and let the chocolate start to harden. While it’s hardening, crumble a pretzel into very small pieces and sprinkle the pretzel on top of each chocolate topping. Then, let the chocolate harden for a while, or just eat the pretzels as is. Either way, I guarantee you’ll want s’more!

So I know I usually recommend a short story or poem, but today I have a little something different to share as far as reading materials go. Yesterday I blogged about a sweet potato and apple casserole that Jane Brody included in her book Jane Brody’s Good Food Book. I’ve been reading the opening chapters of the book that details a nutritional outline of what humans need and how Brody believes these requirements are best met. She includes tons of information about foods that seem common but have been neglected because of the introduction of technology, food processing, and various diet-references to certain foods. For example, she talks about white potatoes (and how they are healthy!!), wheat and how it has been stripped of most nutritional properties, and more plant-based methods of attaining full and complete nutrition than what society relies on today. Since I’m so into the book, I figured I’d recommend it as a snacker day Saturday read. Best part about this book? You can read as little as a section per time, or as much as the whole book (which would take you a few days because it’s loooonngggg). Also great? The book has hundreds of healthy recipes at the end that follow the nutritional guidelines she suggests. Hope you have a great snacker day Saturday!

The Hunger Games Meringues

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The moment summer hit, I sat myself down and read The Hunger Games. More specifically, I walked out of my last class of the year, sat down on a bike in the gym, and read until I’d finished the last page and my legs felt like they were about to fall off (totally worth it). After another year full of heavy literature, interpreting single words in the middle of poems, and deducing the meanings of every last detail in historic novels and short stories, I felt I owed it to myself to read something that takes nearly no brain power.

Enter The Hunger Games. Enter addiction. Enter references to Katniss, Gale, Peeta, and Prim into my daily life. I bought the second and third books of the series on a trip to Barnes and Noble (where I also purchased a huge stack of books for literature research I’m doing this summer) and I haven’t stopped reading since.

Today I got the urge to bake and it should come as no surprise that I made something related to The Hunger Games. Since meringues are pretty easy to make, a summery treat, and versatile, I knew that somehow I could adapt them into a Hunger Games related dessert. Here’s what I came up with.

All of you Hunger Games fanatics will probably know what these meringues refer to. Remember Rue? Of course you do. And I made lemon-infused meringues shaped like little yellow flowers in reference to her. Even if you don’t read the books, these light cookies are perfect for any summer events you may have planned.

Especially if you have beautiful farm-fresh eggs given to you by a neighbor just pestering you to use them up.
While I get back to finishing the third book of the series (I can’t believe I’m almost finished with them), feel free to whip these up and snack on them while reading some fun summer books, or share them with a crowd.

The Hunger Games Meringues
Ingredients
3 egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 teaspoon vanilla extract
1 tablespoon lemon juice
15 drops yellow food coloring

How To
1. Preheat the oven to 250 degrees and line 2 baking sheets with wax paper.
2. Using your chilled beater and large bowl (just like I explained in my meringue post) beat egg whites, salt and cream of tartar on medium-high until white and foamy (about one minute). With mixer still running, add sugar in 3 additions (beat for 2 minutes between each addition). After the last addition, beat another 2 minutes until stiff peaks form.

3. Add powdered sugar, vanilla extract, lemon juice, and food coloring. Beat to blend (about 1 minute).
4.  Scoop the meringue into a large freezer bag (try not to stir or mix as you’re scooping) and cut a 1/4 inch hole at the corner of the bag. Pipe 1 inch meringues onto a baking sheet. If you want to try to make them look like small yellow flowers, gently pattern 4-5 small petals and then pipe a small amount of meringue into the center of the petals.

5. Bake at 250 for 45 minutes. Turn off the oven after 45 minutes and let the meringues sit in the oven for at least another 45 minutes (important: DO NOT open oven at all during this time). Remove meringues from oven and let them cool. Then serve and enjoy!

Coming up later this week is a restaurant review about a swanky venue in midtown Tulsa, and a book review that’ll have you running out to a book store to pick it up! Hope you have a great start to your week!

Snacker Day Saturday: 4/28

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This week we’ve had a mix of spring showers and sunny days, meaning that I’ve been alternating between craving warm comfort food and light, delicious treats to keep me cool. The only problem? I always crave ice cream when I come back from a long walk in the sun. Don’t get me wrong – craving ice cream is no problem, but if I were to give in and eat a pint each time that I wanted some, I’d probably start to resemble a nice, round scoop of the delicious stuff.

This week I came up with a snack that looks as beautiful as a freshly decorated cupcake, but is simple and cool. So get outside and enjoy the sunshine, because when you come back from your walk, from mowing the lawn, or from lounging poolside you can whip this up and enjoy a nutritious snack!

Frosted Grapefruit Coolers
Ingredients
1 grapefruit
1/2 cup Greek yogurt
1 teaspoon cinnamon
Optional: 1 teaspoon brown sugar, lemon and lime zest
How To
1. Cut the grapefruit in half. With a knife, cut around the edges of the fruit. Then, cut the fruit into segments, but leave all of the fruit inside of the peel.
2. In a small bowl, mix yogurt with cinnamon.
3. Top the grapefruit with the yogurt mixture. If you want it to look prettier, Put the yogurt in a sandwich bag and then pipe it onto the grapefruit. Next, sprinkle with optional toppings if you’d like.

Hope you enjoy the snack! And to keep this post citrus-y and sweet, here’s your little snippet of literature for the day. It’s a poem that’s a lot heavier than the snack I just suggested, but it’s an interesting one to think about. It’s called “Sunday Morning” and it’s by Wallace Stevens. Hope you enjoy!!