Our {refrigerator} runneth over

Blame it on the thesis. The length of time since posting, not the refrigerator. But we will get to that later.

Really, though, blame it on the thesis (The Financial Impact of Grocery Tax on Fruit and Vegetable Purchases in a Variety of Demographics). That is what I have been doing for the past, oh, I don't know... 5 months. During those five months, I have successfully proposed, written, compiled, and defended my thesis. During that time, I have also come to the realization that there are certain parts of marriage where I am a total success. One of those: making dinner. I can do that (usually). Things I am not good at: laundry, keeping the tables cleaned off, unpacking, and writing thank you notes. Sorry about that if you don't have one. It is coming, I swear.

However, my biggest downfall: the fridge.



It only gets worse from there. We have second freezer, and a drink refrigerator, AND a wine cooler. All are full.

What does this all mean? I think it means we are food hoarders. Someone call the Discovery channel; I think we need an intervention.

But did you see all of those fresh fruits and vegetables? Now I blame it on the CSA.
...and the thesis.

We're married! Do us a favor...

We want to thank everyone who attended our wedding for making this special day even more special! It meant so much for to have so many of our friends and family members there to share such an amazing day and night. Although the entire time was a blur for us, it was wonderful to see, speak with and (many time) dance with all of you.

We also hope y'all enjoyed the entire thing as much as we did, and we hope that you will enjoy our wedding favors, jars of some of our favorite spices from Penzeys.

Hope you enjoyed the wedding.
Hope you enjoyed the reception.
Now, do us a favor and enjoy the favors!

Here are a few of our favorite recipes for some of the different spices:

Penzey's Dutch Cocoa: Dark Chocolate Cupcakes (adapted from Cook's Illustrated)
Makes 6 cupcakes
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
1 ounce bittersweet chocolate, chopped
1/4 cup Dutch-processed cocoa powder (one wedding jar)
3/8 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1.4 teaspoon table salt
1/4 cup sour cream
~
1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Penzey's Northwoods Fire: Makes, well... meat...
Directions:
1. Rub on meat.
2. Grill.
(yeah. that is about it. it works on tofu as well)
(It is also good sprinkled on popcorn)

Penzey's Cinnamon: Snickerdoodles (adapted from The Joy of Cooking)
Makes 3 dozen cookies
2 cups all-purpose flower
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
<>
2 sticks (1/2 pound butter)
1 1/2 cup sugar
2 large eggs
<>
1/4 cup sugar
4 teaspoons cinnamon
~
1. Sift together flour, cream of tartar, baking soda and salt.
2. Cream butter and sugar on medium speed. Add eggs.
3. Stir the flour mixture into the butter until well blended. Pull off pieces of the dough and roll between your palms to form generous balls. Roll each ball in a mixture of the sugar and cinnamon.
4. Press cookies flat under the bottom of a pint glass (yeah, this is Joseph's suggestion, the pint glass).
5. Bake at 350 for 8-11 minutes.

Breakfast of champions

As a dietitian, I truly believe in the benefits of breakfast. Studies have shown that people who eat breakfast have better appetite control, take in fewer calories and make better snack and meal choices throughout the day.

I do not think this is what they had in mind:

barley cakes with wine anyone?

Barley cakes are a traditional ancient Greek breakfast, usually dipped in a sweet red wine, or even a yogurt sauce. So I ask, why would you dip this in yogurt sauce? Right?

I think these are also wonderful with a little roasted garlic on top. The sweetness of the barley cake with the earthy taste of the garlic and a little tartness from the wine was outstanding.

*Added breakfast bonus for the husband-to-be on the way to work: the smell of the garlic makes nobody want to come in your office and ask you to do anything and the wine makes the morning just that much more fun.

Barley Cakes:

*1 cup barley flour

*3 Tbsp honey

*1 tsp marjorum or thyme

*3 Tbsp olive oil

*1/8 cup water

Mix all ingredients together and refrigerate for 10 minutes. Roll out on floured surface. Bake in a 400 degree oven for 10-15 minutes.

{recipe adapted from Food and Cooking in Ancient Greece}

Library love: Greece

I learned a few things in graduate school. Well, let's hope more than a few things. Most of them had to do with macro- and micronutrients, nutrition policy, and assessment in the critically ill patient. But I did learn some other things as well:

1. Choose roommates wisely (which I did)

2. Family dinner nights will keep you emotionally stable (also read: make friends with your fellow graduate students)

3. Figure out how to get ANYTHING for free

The first two were somewhat simple. I had amazing roommates and phenomenal fellow students who cooked with me and kept me sane each week. The final lesson was a bit more of a learn-as-you-go. One of my great grad school finds is something I rediscovered instead of discovering. It is a little thing I like to call my library card. So, last week I went to the public library and checked out every book on Greek food I could find.

a few of my favorites on my new desk

These couple of books have been more than helpful for me in my short quest to learn a little more about Greece (or at least Greek food for new). I am still in the market for suggestions on movies, music, etc. so help me out!

{short list of decent Greek food informational books}

-The Essential Mediterranean; Nancy Jenkins (great chapter introductions before recipes)

-Recipes from a Greek Island; Susie Jacobs (interesting regional recipes)

-Modern Greek; Andy Harris (just mmmmmmm)

-Cooking in World Cultures Food and Cooking in Ancient Greece; Cliff Gifford (children's section, don't judge)

-Olives, Anchovies, and Capers; Georgeanne Brennan (what three ingredients do you think are in every recipe?)

And so it begins (prematurely)...

Wedding countdown: 29 days.

How do I know this?: Because Bed Bath and Beyond told me so.

What does this mean?: I am wholly unprepared for the wedding, but oh so prepared for the reception.

AND: oh so prepared for the first week of our "sweetashoneymoon" that will begin (ahem) before the wedding.

For our first trip, we have decided (thanks to the facebook poll) to head to Greece.

we may not be going here yet, but someday... I hope...

I have been doing a little cultural investigation, but am always looking for more: books, movies, *recipes, etc always welcome! Get ready for a week of imaginary travels beginning Monday!

Gulf coast beautiful...

This past weekend was the final time that Joseph and I have to weekend vacation as a long distance couple... For the past two and a half years we have seen each other once a month. The downside of this arrangement - I only get to see him once a month. The upside - every month I get to take an amazing trip, eat interesting food, visit museums around the country and did I mention see him?

To celebrate this final trip, I decided to make the stupendously stupid decision of participating in my second sprint traithalon. This means that instead of spending Saturday morning cuddling with my fiance, eating a delicious breakfast and walking on the beach, I spent the morning swimming 1/4 of a mile in the Gulf of Mexico, biking 18 miles on the highway, and running four miles.

that is me ripping of a swim cap. better than coffee and homemade bacon? you decide.

I discovered this weekend, that when you finish a triathlon, there are three very important things you need, and in no particular order: chapstick, gatoraid, and a bushwacker. For those of you who don't know the beauty of the bushwacker: it is as close to an alcoholic frosty as you can get.

magic. in a cup.

We also celebrated my finish (not any kind of amazing time, just a finish. although it was 2 minutes faster than my first time) with red beans and rice, and crawfish:

welcome back, gulf coast seafood. welcome back.

(-) day 65

I always wondered if it were possible to have someone else write the introductory blog post for me. You know, kind of a "question and answer with the adorable couple" sort of thing (dream big, right?).

Well, since hiring a freelancer to do the interview on a graduate student income is out of the question and since I have my own degree in journalism, I guess all you get is me...and my husband to be.

Husband-to-be Joseph and I are getting married in t-65 days, hence the name of the blog post. We are super excited about the getting married, less-but-still excited about the actual wedding, and PUMPED about the honeymoon. However, as a graduate student, my schedule is a little more than hectic at this point; between finishing a thesis this summer, moving, looking for work, thinking about Ph.D. programs, and figuring out this whole "husband and wife" thing, I have a bit of a full plate. So one or both of us proposed the following (over beers of course, and somehow before we even got engaged): Instead of taking a honeymoon the week after the wedding, why don't we take a honeymoon for an entire year? Sounds amazing, right? We thought so.

not beers, but I think you get the point

So this is a blog for ourselves, our friends, and our families to keep track of our crazy lives for the first year. We plan on traveling the world one week at a time through food, drink, books, art etc and learning as much as we can about each place before we go on our actual honeymoon.

A little about us:

-Joseph finished his Ph.D. 4 years ago and now works as a software engineer for a biotech firm. He likes to tell me how is day at work went and I smile and nod because he works with computers. We are lucky I know how to check e-mail at this point. He is a wonderful gardener, an expert pickler, owner of too many science-fiction books but just enough cookbooks, and a card carrying friend of the library.

-I am currently a graduate student at the University of Alabama finishing my degree in Food and Nutrition. I am a sun worshiper, lover of all things school-related, proponent of bourbon on gamedays and cheap beer at the lake, hater of long distance relationships, and more than likely a professional faller.

We met at a beer tasting in our hometown of Gainesville, Florida, started dating the next week. He proposed last summer in Rocky Mountain National Park, on top of a mountain. And we are getting married... in 65 days. AWESOME.

yeah, he proposed here. pretty luck girl, right?