Farmers' Market Pasta and Sunflower Flax Bread

My best friend, Christina, visited for the weekend! We have been close since our sophomore year at the University of Idaho and lived together for two years at Kappa Delta. Through my move across the country and her long hours as an auditor at KPMG, we have prioritized to see each other 3-4 times a year and have kept a blissful friendship. She moved to Pennyslvania in July,was recently recruited by Corning Inc and begins her new awesome job at the end of the month. I could not be more proud of her! During her visit, we attended our first Wake Forest Football Tailgate, celebrated ChristinaPalooza with some of our new friends, had long talks about our dreams for the future and shopped at the local Farmers' Market. We both love cooking and eating healthy fare. She is training for the New York City Marathon in November so this post is carb-loaded!

Farmers' Market Pasta

Homemade Pasta
2 cups whole wheat pastry flour
1 local egg
1 teaspoon salt
1/2 cup water (more to make a smooth dough)

Knead all ingredients until you have a smooth, elastic dough ball. Roll out and cut into noodles. Let dry for at least an hour.

Farmers' Market Sauce
5 tablespoons olive oil
6 cloves garlic
3 red dried chilis (red pepper flakes work too)
1 chopped red onion
2 cups cherry tomatoes (halved)
2 cups zucchini sliced in small chunks
1/2 cup basil
salt and pepper

Saute garlic, onion and red chilis in olive oil for 5 minutes.
Add tomatoes and zucchini.
Cover pan and let simmer for 10 minutes. Stirring occasionally.
Meanwhile, boil pasta for 2 minutes.
Add basil, cooked pasta and salt and pepper.
Saute all ingredients for 2 minutes.
Serve with fresh grated parmesan cheese and fresh cracked pepper.

Sunflower Flax Bread

1 1/3 cup warm water
2 tablespoons canola oil
2 tablespoons honey
1 teaspoon yeast
1/4 cup vital wheat fluten
1/4 cup self-rising bread flour
1 1/2 cup whole wheat bread flour
1/2 cup rolled oats
1/2 cup sunflower seeds
1/2 cup flax seeds
1 teaspoon salt

In a stand mixer, beat together warm water, oil and honey. Let sit for 10 minutes.
Add wheat gluten, flour, rolled oats, sunflower seeds, flax seeds and salt.
Knead for 10 minutes until a smooth elastic ball forms.
Let rise for at least an hour or until doubled in size.
Shape and put into loaf pan.
Let rise for another hour and bake at 350 degrees for 30 minutes.

Black Bean/Black Eyed Pea Dip and Date Bars

Last night, I hosted 10 beautiful ladies at my house for wine and conversation. Most of these women are partners of First Year MBA students and we had a few gals who are new to the Winston-Salem community. It was a lovely evening of building community and further emphasized that Blake and I ended up in the right place for B-school.

We dined on appetizers including black bean/black eyed pea dip with veggies and Food Should Taste Good chips, cream cheese spread with homemade strawberry jam,  healthy date bars, desserts from Mt. Airy (home of Andy Griffith) and local watermelon.

My new friends asked for the recipes for the dip and date bars so here goes (please note I never follow a recipe so hopefully my measurements are correct).

Black Bean/Black Eyed Pea Dip
1 cup black beans
1 cup black eyed peas
2 small red onions
2 jalepenos
1 cup hot salsa
1 tbsp cumin
1 tbsp chili powder
1 cup cilantro
juice from 1 lime
2 tsp salt

Process all ingredients in a food processor or mash with a fork.
Serve with veggies and chips or fold into tortillas for delicious burritos or quesadillas.

Date Bars

Crust and Topping
1 1/2 cups almonds
1 1/2 cups rolled oats
1 tsp salt
2 tsp almond extract
10 dates
1/4 cup canola oil
2 tbsp honey

Filling
24 dates
1/2 cup water

Process almonds, rolled oats, salt, almond extract, dates, canola oil and honey in food processor or blender.
In an 8 by 8 pan, spread out half of the almond mixture and put the other half in a bowl to use for the topping.
Process dates and water for filling.
Top crust with filling and top with additional almond mixture.
Refrigerate for at least two hours and cut into 1-inch squares.
Serve or store in fridge or freezer.

These date bars make a beautiful dessert that you can feel good about serving your friends.

No Bake Cookie Granola Bars

It's been a long hiatus since I last posted. Blake and I have moved to Winston-Salem, NC as he begins his new journey as a Wake Forest MBA Student and I have continued to work for the University of Virginia from my home office. We are absolutely loving North Carolina! The fresh produce is endless, the days are warm and the people are incredibly friendly! We are getting settled in and meeting lots of new friends. Since we arrived, I have traveled to Virginia Beach, Indiana, Raleigh, Charlotte and made two return trips to Charlottesville. I enjoy traveling and sometimes find it hard to find healthy fare. When I was a child, one of my favorite treats were chocolotely no-bake cookies. Of course, the original recipe is loaded with butter and processed sugar, two things I try to limit in my daily life. Here is a raw healthy version that is packed full of whole grains, protein, natural sweetener and filling fiber.

No Bake Cookie Granola Bars
3 cups rolled oats
1 cup dates
1/2 cup honey
1/2 cup natural peanut butter
1/2 cup cocoa powder
1 teaspoon salt
1 cup roasted peanuts (unsalted)

Process rolled oats and dates in a food processor. Add honey, peanut butter, cocoa and salt. Add enough water (about 1 cup) to make a sticky consitency. Add roasted peanuts and pulse until coursely chopped.

Add mixture to a cake pan and put in refrigerator for at least one hour. Cut into individual squares and wrap in plastic wrap. Store in freezer.

These make incredible travel and school snacks!

Homemade Carnitas Tacos

The Third Annual Armstrong Cinco de Mayo party was a success! We celebrated my favorite holiday of the year surrounded by friends and dined on homemade pork tacos. As I mentioned in my previous post, I bought myself a cast iron tortilla press which added an extra special touch to this year's fiesta! Many of my friends raved about the homemade tortillas and carnitas and asked for the recipes. I promise, they are much easier (and healthier) than you think!

Homemade Tortillas
2 cups Masa Harina (I used Bob's Mill brand and it worked great)
1 1/2 cups hot water
1/4 teaspoon salt

In a bowl, mix masa harina and salt. Add water slowly and begin incorporating with hands until a soft and not sticky dough is formed. Once you achieve the correct consistency, knead dough for 5 minutes.
Let rest in a bowl covered with plastic wrap for one hour, this step is important to let the gluten develop.
Divide dough into 16 small balls. Roll out with rolling pin between two pieces of parchment paper (use tortilla press if you have one). Heat a cast iron skillet and cook tortillas for about 1 minute on each side. Keep tortillas warm in a dry dish towel.

Crock Pot Carnitas

1 pork tenderloin
1 15-ounce jar of tomatillo salsa
2  chopped bell peppers
1 chopped red onion
2 chopped jalapenos

This is one of my favorite party recipes because it is incredibly easy, healthy and my friends love it! Put all of the ingredients into a crock pot and cook on low for 7-8 hours.

Chana Masala (Chickpeas in a Tomato Cream Sauce)

It has been an exciting week! It started off with a Wine and Beer tasting in Yorktown, Virginia with the UVaClub of the Peninsula and will end tomorrow night with the Annual Armstrong Cinco de Mayo party. As I have mentioned in the past, it is my favorite holiday and this year I bought myself a present, a cast iron tortilla press! Blake also bought me a gift of unlimited Bikram Yoga in our next home, Winston-Salem!

On Monday, Darden held a beautiful celebration for my friend and mentor, Fred Drake, who passed away from cancer last week. I was humbled to be asked to speak to the community and was able to share beautiful words that he wrote me on my last day as a Darden employee. He spoke from the heart and told me I was the daughter he never had...pretty touching words, especially with his recent passing. Tomorrow we will gather again to celebrate his life's achievements including being at NASA when man first landed on the moon, dancing with Jackie O. Kennedy and serving Darden's students as a career consultant for 10 years. However, it's not his achievements that I will remember. Instead, I will recall his passion and zest for life and his unwavering kindness towards his wife, son, siblings and friends. I love you Fred Drake, thank you for teaching me invaluable life lessons!

As you can tell from reading my blog, I have a passion for cooking and creating new recipes. Chana Masala (one of my favorite Indian dishes) is one of my recent go-to recipes because it is spicy, full of nutrition and delicious!

1 15-oz can chickpeas (drained and rinsed)
1 26-oz can whole tomatoes
1 cup water
5 whole carrots (peeled and chopped)
1 red onion
1 red pepper (diced)
3 tablespoons ginger garlic sauce
2 tablespoons low-fat cream cheese
1 tablespoon cumin seeds
2 tablespoons curry powder
1 tablespoon guam masala
1/4 teaspoon red pepper (more if you like it spicier)
1 teaspooon salt
2 tablespoons olive oil

Heat olive oil over medium-high heat. Add cumin seeds and cook for 2-3 minutes.
Add onion, carrots, peppers, ginger garlic sauce, and spices. Cook for 4-5 minutes.
Add canned tomatoes and water. Bring to simmer and cook for 20 minutes.
Remove pot from heat and stir in cream cheese.
Serve over hot brown jasmine rice. Enjoy!

Butternut Squash Lasagna

Blake and I have big news to share! We will be moving to Winston-Salem, NC as he enters the world of an MBA student at Wake Forest University. Red Carpet Weekend was two weeks ago and we signed a lease on a duplex one mile from the Business School and paid our deposit. We made friends with some restaunteurs in town, met some of his classmates and their partners, and I found an awesome Bikram Yoga studio! While I am sad to leave Charlottesville, a place that has given us so many friends and mentors, I am excited for our next chapter.

In advance of our move, I have been trying to clean out the freezer and I found some frozen butternut squash left over from our CSA last fall. This was an experimental dish and it turned out wonderfully healthy and delicious.

Layer 1 (Whole Wheat Lasagna Noodles)
12 whole wheat oven ready lasagna noodles

Layer 2
5 cups spinach

1 large red onion
6 oz part skim ricotta cheese
1 cup provolone cheese
1 egg
1/4 cup basil leaves
salt and pepper
2 tablespoons olive oil

Saute onion in olive oil and sauted for 5 minutes. Add spinach and wilt.
Mix together cheeses, egg, basil and salt and pepper.
Add spinach mixture to cheese mixture.

Layer 3 (Butternut Squash)
3 cups roasted butternut squash

Layer 4 (Spicy Tomato Sauce)
15 oz can crushed fire-roasted tomatoes
4 cloves garlic
1 teaspoon dried oregano
1/4 cup  torn basil leaves
2 teaspoons red pepper flakes
2 tablespoons olive oil

Sauted garlic, oregano, basil leaves and red pepper flakes in olive oil.
Add tomatoes and simmer for 20 minutes.

Begin layering lasagna starting with layer 1 and ending with layer 4. Repeat until you have used all of the ingredients. Top with 1 cup of parmesan cheese.

Bake at 375 for 45 minutes or until bubbly. Let sit for 10 minutes before serving.

Homemade Pasta and Banana Pancakes

Blake and I traveled to Andrews Airforce Base two weeks ago to spend the weekend with one of my best friends, Jess and her husband, Mica. As I mentioned in a previous post, they just moved east from Buckley Airforce Base in Colorado. Jess will be leaving for Afghanistan on Wednesday for a short-term deployment until September.

We had a wonderful time during our visit. Jess and I cooked a delicious dinner of roasted chicken, homemade pasta and sauted asparagus for the boys and spent hours catching up over glasses of sparkling and red wine on Friday. Saturday was spent playing with the dogs, eating delicious food all over Capitol Hill on a walk/food tour and taking in the beautiful night sky in downtown DC while Sunday was filled with homemade banana pancakes and a round of golf. I simply cannot convey how proud I am of my beautiful friend and our country's military. Please take a moment today to say a prayer and thank our soldiers for sacrificing time with their families and friends to protect our nation.

Homemade Pasta
2 cups flour
2 eggs
1 teaspoon salt
water

Knead flour, eggs and salt with enough water to make a soft ball. This will take several minutes of kneading. Roll out as thinly as possible (cut into noodles or cute shapes).

Bring water to a boil and cook noodles for 2 minutes. Serve with homemade sauce.

Banana Pancakes
1 cup uncooked rolled oats

1 3/4 cups whole wheat flour

1/4 cup raw sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 cups milk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

2 bananas, mashed

Mix together dry ingredients in one bowl and wet ingredients, including bananas, into another bowl.

Add wet ingredients to dry ingredients and mix until combined and still slightly lumpy.

Head griddle to medium-high and spray with pam.

Cook pancakes about 2 minutes on each side.

Serve with pure maple syrup, homemade fruit syrup or peanut butter.

Curry Fried Rice

We have discovered a delicious restaurant in Charlottesville that sits right beside our local haunt, Beer Run. Pad Thai is owned by a lovely Thai couple who immigrated from Bangkok five years ago and serve the most delicious ginger tea, fresh summer rolls and spicy vegetable noodle dishes. Blake loves their Kapow Fried Rice. We had some leftover brown rice from the Orange Ginger Stir Fry that we had on Sunday and I thought it would be fun to recreate his favorite dish.

2 cups broccoli
2 cups asparagus
1 zucchini
1/2 onion
2 eggs
2 tablespoons garlic ginger sauce
1 tablespoon curry powder
1 tablespoon red pepper flakes
1/4 teaspoon cayenne pepper
3 tablespoons canola or olive oil
4 cups cooked brown rice
1/4 cup chopped scallions

Heat 2 tablespoons canola oil in wok and saute onions, veggies, garlic chili sauce, curry powder, red pepper flakes and cayenne pepper until veggies are tender.
Transfer veggies to a plate and add 1 tablespoon of oil to wok.
Scramble eggs in oil and add cooked rice and veggies.
Saute for 2-3 minutes.
Transfer to plate and top with scallions.

Enjoy!

Homemade "Brownies"

I have had the fantastic opportunity over the past nine months to travel all over the country and to Southeast Asia. I absolutely love traveling because it gives me the opportunity to meet new people, try new food, take in beautiful sights and grow as an individual. I have had some amazing opportunities like attending Ralph Sampson's induction into the NCAA Hall of Fame, visiting former students in Minneapolis, Kansas City, Charlotte and Greensboro, watching the Chick-fil-A-Bowl in Atlanta, and playing with beautiful children in Vietnam. I have also had some terrifying experiences like losing my Visa in Vietnam and getting stuck overnight in Hanoi before flying to Laos...the good news? I now know how to navigate the immigration process while traveling abroad.

While I am  on the road, I always bring snacks in my purse. This keeps my energy level up and my disposition happy to deal with any unforeseen travel woas and enjoy my new surroundings.

Here are some of my favorite snacks:
Banana
Apple
Orange
Kashi Crackers
Food Should Taste Good chips
Trail Mix (unsalted nuts, dried fruit, dried cereal)
Homemade "Brownies"

Homemade "Brownies"
I absolutely love making my own fruit and nut bars. This is an incredibly delicious recipe that packs well for long trips.

2 cups dates (pitted)
2 cups walnuts, almond or cashews
2 tablespoons cocoa powder
1 tablespoon water

Process all ingredients in food processor or blender. Add more water if the ingredients do not come together easily. Spread batter into a glass pan and refrigerate for at least 4 hours. Cut into squares and wrap in plastic wrap.

Orange Ginger Veggie Stirfry

I had the amazing opportunity in February to staff a Nursing Service trip to Vietnam.

This particular trip was a Nursing Service Trip in partnership with the University of Virginia’s Office of Engagement and Nursing Alumni Association, the Lion’s Club, and the Global Community Service Foundation. While we did our fair share of sightseeing: shopping at the Ben Tahn Market and learning more about the Vietnam War at the Cu Chi Tunnels in Saigon, running through the waves at China Beach, and having custom clothes constructed in Hoi An, it was the service aspect of the trip that left a lasting impression on my heart.  The first full-day of service was spent at the Vihn Lihn Blind Association in a farming village north of the former DMZ where we provided medical and eye exams to over 200 men, women and children. On the surface, the day was dreadful as rain poured from dawn until dusk but when a middle-aged rice farmer gave me the biggest grin I have ever seen after receiving his first pair of eye-glasses, the sun started to shine. That evening was spent at a lovely dinner at the beach (under a tarp since it was still raining) enjoying home-style Vietnamese cooking. I remember thinking to myself that life doesn’t get much better, but I was wrong. Tomorrow my life would be changed at a small rural school outside of Khe Sahn. While the doctors and nurses were busy giving deworming medicine to the kids, providing check-ups and testing eye sight; I was charged with playing with beautiful children amongst banana trees and rice paddies to keep them occupied. We played their version of baseball (using a ball of paper wrapped in a rubber band and our arms as bats), kicked a soccer ball, and ran around playing tag along the local stream. They were athletic, sweet as can be, and made a lasting impression on my life.

I miss these children and I miss the delicious food! I have daily cravings for Pho, Bahn Mi, rice and  fresh fruit and vegetables. This Orange Ginger Veggie Stirfry was influenced by this trip to Vietnam and the extension trip to Laos where local peanuts and cashews were frequently paired with rice and vegetables.

Orange Ginger Veggie Stirfry

Vegetables (you can use any combination of vegetables that you like)
2 cups sugar snap peas
2 cups broccoli
1 red onion
2 portabello mushrooms
2 zucchinis
5 carrots
2 red bell pepper
2 cans chopped water chestnuts

Marinade
2 cups orange juice
1 cup reduced-sodium soy sauce
2 tablespoon garlic-ginger sauce
1 tablespoon sesame oil
1 teaspoon red pepper flakes (more if you like)

Rice
2 cups short grain brown rice
4 cups water

Combine all ingredients in marinade, add chopped veggies and let sit for at least an hour.
Boil water and add rice, turn temperature down to medium-low and cook for 45 minutes or until water is absorbed and rice is fluffy.
Heat 2 tablespoons canola oil in wok (or large frying pan) until very hot, add veggies and marinade to wok and cook for 15-20 minutes until veggies are tender.
Serve veggies over rice and top wish roasted cashews or peanuts.

Lifelong Friends

I have been incredibly lucky during the last 26 years, somehow I got the long straw and have been fortunate enough to have close friends during all phases of my life.  I am so overwhelmed with love  that I thought it was finally time to write a blog about some of the people who are most special to me.

Of course, my mother is my best friend and understands me more than anyone else. I have been in Charlottesville for 4 years and not a day goes by that I don't wish I had my Mom next door. We can talk for hours about everything (or nothing as Blake notes). I am so proud that she has dedicated her life to serving our country's youth as a public school teacher.

In college, I met my best friends through Kappa Delta and am still close to them (despite the miles that are between us).

Jess (my twin from the sorority), is an Air Force Officer and recently transferred to Andrews AFB in DC from Buckley AFB in Denver. I was overjoyed when I got the news that she was coming East. A few weeks back, we all got word that she was being deployed to Afghanistan for a short-term assignment until September. I just spent the weekend with her and could not be more proud to call this beautiful, strong, smart and talented soldier my friend.

Christina is my BFF. We met our freshman year in a science course. She was going through a black emo phase and I was going through a "pink Reese Witherspoon, Legally Blonde" phase; yet, our friendship soared throughout college and beyond. She is a gourmet cook, CPA, marathon runner. Can you say overachiever? Luckily for me, she is moving to Pennsylvania this summer and will only be a drive (instead of a day's flight) away. I see many trips to the beach and the theatre in NYC in our future!

Jennell is the mother hen of our friends. She is the one who plans the fun weekends together, makes sure we are eating well, and tells us when we need to have an attitude adjustment. She has two beautiful daughters and works as an Accountant at a Lineman's College. She is incredibly caring and is the perfect person to have on speed dial when motherhood begins.

Becky is a Golf Pro in Eugene who spends her day's outside smoozing and teaching people how to play this awesome sport! She is incredibly athletic and loved living with Blake and I for a summer in Charlottesville.

Noel is finishing up her Master's degree in Physical Therapy at Western NC State. She spent a few years in Nags Head, NC and we took advantage of the extra beach time.

Dela lives in Peru and is having her first baby in a few months. I miss her tremendously and have not seen her since 2006, yet we correspond via Facebook and our relationship is as strong as ever.

They say you meet your husband in college (which did happen) but they forgot to mention that you meet your best friends, too!

I'm Back!

Wow, has it really been three months since I wrote my last blog post? Life has been fantastic over the last few months and I have much to share. Charlottesville is glistening with icicles this afternoon due to low temperatures and rain in the forecast. We have had a very mild winter so far (I have been outside in shorts at least once in January) and I'm hoping we can make it to spring without a major snowfall. The longer I live in this beautiful community, the more it feels like home thanks to a great job at U.Va., amazing friends and easy access to local food, wine and beer!

Here is a short recap of 10 things that have made me happy in the last three months:

*Chris and Leah moving back to Charlottesville (I met this beautiful couple when they were students at Darden before they moved to Philadelphia to begin their post-MBA careers. Luckily for me, they missed Cville so much that they returned after a year. Blake and I have spent many hours with them as Chris tutors Blake for the GMAT while Leah and I practice Ashtanga Yoga and run together. It has been so wonderful to have them back!)


*Attending the NCAA College Hall of Fame Induction Ceremony in Kansas City and meeting College and NBA great, Ralph Sampson.

*Tailgating for Football (Thanks to my awesome new job, we have a fantastic tailgate spot!)

*Spending hours at Pike's Place Market (again, thanks to my new job and the Men's Basketball Team being in Seattle.)

*Breaking into Cameron Indoor at Duke University (okay we didn't break in and the security guards let us explore but this was a dream come true for me!)

*Cheering on the 'Hoos Basketball Team (As of this post, they are #15 in the country with a record of 14-2. The pack defense is working again...just like it did at WSU and Wisconsin.)

*Ringing in 2012 at the Chick-fil-A Bowl (Yes, it was a lot of work to plan and execute events for Wahoo Nation and yes, I had the most fantastic time! Thanks to all of my colleagues and friends who help me celebrate my 26th birthday.)

*Celebrating life's precious moments (When I was home in Idaho for Christmas, I held baby Oakley...the daughter of Jennell, one of my best friends...when she was a day old and witnessed my brother's legal wedding...now I can't wait to wear my bridesmaids dress and party at the reception in June.)

*Realizing that true friendship and family never change (When I moved to Virginia, I wondered what would happen to my relationships with my family and friends. This holiday season solidified that these bonds hold true no matter how many miles there are between us! Thank you to all of my closest friends and family for loving me and giving me the best Christmas yet.)

Roasted Tomato Soup

It's my absolute favorite time of year in Charlottesville. The days are perfectly warm, the leaves are changing to hues of red and yellow, it's College Football season, and soups and stews are starting to sound appetizing again. On my way to the Farmer's Market yesterday, three hot air balloons greeted me. What a perfect start to a day! In celebration and to make use of the beautiful produce at the market, I made a Roasted Tomato Soup and Grilled Caprese Sandwiches.



Roasted Tomato Soup

5 tomatoes
3 carrots
1/2 yellow onion
1 clove garlic
3 cups veggie stock
1 bunch basil
salt and pepper
olive oil

Cut tomatoes into 1/4 inch slices and season with olive oil and salt and pepper. Roast for 25 minutes at 425 degrees until slightly browned
In the meantime, saute sliced carrots, onion, and garlic in olive oil until carrots are tender.
Add veggie stock and roasted tomatoes and simmer for 10 minutes.
Stir in basil and season with salt and pepper.
Blend soup and enjoy with crusty bread or grilled sandwiches.

Grilled Caprese Sandwiches

Whole wheat bread (preferably homemade)
Fresh mozzarella
Sliced tomatoes
Fresh basil
Olive oil

Spread bread slices with olive oil.
Fill sandwiches with cheese, tomatoes, and basil.
Grill over medium-high heat until cheese is melted.

Apples and Peaches Galore!

Blake and I have spent a wonderful Labor Day Weekend chatting with friends (both old and new), enjoying the first week of college football, golfing, and enjoying nature's bounty. Sunday morning was glorious and we met Andy for breakfast and then headed up to Carter Mountain Orchard where we picked 20 pounds of apples and bought delicious yellow peaches. I absolutely love these fruits in all forms and wanted to try my hand at making peach freezer jam, applesauce, apple butter, and apple spice muffins. Overall, it was a success and I hope you enjoy these fall recipes today and in the dead of winter.

Peach Freezer Jam
12 yellow peaches (peeled, pitted, and cut into small pieces)

1 gala apple (chopped finely)
1/2 cup raw sugar

Peel, pit and chop peaches.
Cut up one whole apple (this provides the pectin for the jam).
Add fruit to large stock pot with sugar (these peaches were very sweet so not much sugar was needed, adjust to your taste)
Boil the fruit mixture for 25-30 minutes until the jam is thick.
Fill freezer jam containers leaving 1/2 inch at top for jam to expand.
Let cool until room temperature before placing the lid on container.
Freeze, enjoy, and share with friends!

Applesauce
12 apples (I prefer Gala)

Core and cut apples into large chunks (if you have an apple slicer, it will make the process much easier)
Add to large stockpot with 1 inch of water.
Cover and boil for 15 minutes.
Add apples to food processor or blender and process.
Fill freezer jam containers leaving 1/2 inch at top for sauce to expand.
Let cool until room temperature before placing the lid on container.
Freeze, enjoy, and share with friends!

Apple Butter
4 cups Applesauce
2 cups Apple Cider (or sugar if you want it sweet)
2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg

Place all ingredients into a Crock-pot.
Place two butter knives or wooden skewers between crock-pot and lid (this will allow steam to escape and will thicken your apple butter).
Cook for 4-6 hours on high or until desired consistency is achieved.
Fill freezer jars with butter.
Enjoy on toast, ice cream, french toast, pancakes, or any other delightful treat!

Apple Crunch Muffins

1/2 cup plus 2 tablespoons raw sugar

1/4 cup chopped walnuts or pecans

1 teaspoon ground cinnamon

1/2 cup all-purpose flour

1 1/2 cup whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup canola oil

2 large eggs

1 cup applesauce

1 teaspoon vanilla

3/4 cup lowfat buttermilk

1 gala apple, peeled, cored and cut into small pieces

Topping:

In a food processor, pulse nuts, 2 tablespoons raw sugar, and cinnamon until desired consistency.

Batter:

In one bowl, mix together flour, baking soda, and salt.

In another bowl, mix together oil, eggs, 1/2 cup sugar, applesauce, and vanilla.

Slowly add flour mixture and buttermilk to egg batter and mix until combined.

Fold in apple pieces.

Fill muffin tins that have been sprayed with Pam.

Sprinkle batter with topping.

Bake for 400 degrees.

*Adapted from an Ellie Krieger recipe

Regional Engagement---Part 1

Week one of the new job was great! I was welcomed with open arms by the Office of Engagement while we hosted the UVaExpress, coordinated transportation for First Year international students from Dulles airport to Alumni Hall at UVa. I spent the first morning helping students get oriented to their surroundings and spent the afternoon on the bus picking up a group from the airport.  I rode up to DC with two Second Year students from China who were helping with the event, and rode back with students from China, India, Malaysia, Bangladesh, and Singapore. Stephen, one of the students from a small city outside of Shanghai, spent the entire 2 hour ride peering out the window with a smile from ear-to-ear. "Carrie--beautiful mountains", he said while pointing to the Blue Ridge Mountains to the east. His enthusiasm and smile made my entire day worthwhile.

Tuesday and Wednesday was spent at Alumni Hall unloading luggage, pointing out important landmarks (where to go for an ID card, bank account, and cell phone), and chatting with the newest members of our community. I was on a natural high all day and had a spectacular time at the International Student and Parents Dinner where Blake and I met a fascinating (and extremely nice) father/son duo from the United Kingdom. Thursday and Friday provided my first glimpse into life in the office. I have a window (which is a huge bonus) but it is much quieter than my desk at Darden, where I would welcome dozens (if not hundreds) of people everyday...this will take an adjustment and I am missing my Darden family terribly. Luckily, Everette and company invited Blake and I to join them for Happy Hour on Thursday so I recieved many hugs and a much needed confidence boost from great friends!

The weekend was glorious as I revelved in Charlottesville culture: Fridays After Five, Beer Run with  our friend Jerry, Bikram Yoga, trips to local foodie shops, date night with Blake, and a Sunday afternoon wine tasting at Pollack Vineyards in Crozet. This week brings much excitment as I gain more insight into my first UVaClubs (Charlotte, Triangle, Coastal Carolinas, Winston-Salem, and Greensboro), learn more about the Development and Public Affairs community, and anticipate the arrival of our good friends, Colin and Kristen, who will be visiting from New York City.

I am very thankful for this new challenge. As I have been reminded many times this week, change is extremely difficult but it is the only way we can grow and truly become our best selves.

Top Ten Darden Memories

The last three years has been an amazing experience and Chapter 3 of my life is officially closed. My last day at the Darden School of Business, where I spent three years working in the Career Development Center and Admissions, was yesterday. My colleagues and friends gathered for a swell going away bash and I had the opportunity to tell them how much the community became my family. The quantity of people who became inspirations, mentors, and friends is unbelievable and I look back with nothing but positive admiration. While there are many great memories, here are some of my favorites.

1) Trivia Nights with Rachel, Kristen, Sarah, and Arielle. These were my first friends at Darden and we spent many nights at Mellow Mushroom Pizza and McGrady's Irish Pub participating in weekly trivia.

2) Trips to Boston and Keystone Resort, Colorado for the MBA Career Services Council Conference. On both occasions, I met a bunch of people, spent time with friends, and participated in fun events. I have fond memories of cruising on the Boston Harbor, eating at the Barking Crab, teaching colleagues how to swing a rope (yes, it's a hidden life skill), and breathing in the mountain air while participating in a poolside Yoga class.

3) International Food Festival. For the price of a good meal in Charlottesville, I filled up on delicious food prepared by our International Students (and Texans).  Some of my favorite dishes? Brazilian Empanadas, Israeli Pitas, Indian Dal, and French Crepes.

4) Iron Chef Judging. Whenever there is promise of good food, I am there! This past spring I was asked to be a judge during Darden Iron Chef, secret ingredient: beets! The goat cheese and beet risotto blew me away and I went back for thirds of this delightful dish.

5) Orientation Week. This may sound crazye but I absolutely LOVED the first day of school (even though it was the initial wave in the fall tsunami). Summer time was always lonely for me because I missed the student's energy and spirit, and I counted the days until the community was buzzing with activity.

6) Darden Book Club. Last year, I was invited by my friend Sarah to join a ladies book club. We met at lunch in one of the beautiful gardens to discuss life's struggles and opportunities, good books, and Darden happenings. It was always a highlight.

7) Day of Caring and Building Goodness in April. Service to the community is something that has always been an integral part of my life. I was so fortunate to serve with colleagues to beautify gardens, deliver meals, sort clothing, and create cookie mixes for the Boys & Girls Club. BGiA is a student-driven service project where I assisted in building a playground and renovating homes.

8) Staff Council. I was so fortunate to be elected by my peers to serve. I enjoyed our monthly meetings (I have never had so much fun in meetings), hosting the annual Cinco de Mayo party, and being a strong advocate for the staff members.

9) Darden Days. Even before I started working in Admissions, this was my favorite day of the year. Blake and I met some of our very closest friends at this annual spring yield event. Every year, I would wake up early anticipating all of the new relationships I would build and look forward to spending the evening at beautiful King Family Vineyards. Blake is already asking if we are still invited next spring.

10) Dancing with the Darden Stars. This event was the highlight of my Darden career (and it was also the scariest). The thought of dancing in front of hundreds of people was terrifying but I look back with only happiness and fond memories.

Wow, what a phenomenal experience. I cannot believe this was my first job out of college and how much I grew from the love and support of my colleagues, friends, and students. Thank you to all!

Phillips-Armstrongs Take NoCal!

Point Reyes Lighthouse

There are times in life that are simply too special for words and this past week was full of those moments. I spent two days in Sonoma County with Blake listening to the eerie hum of the Point Reyes Light House, walking on the Pacific coast picking up oyster shells, craning our necks to see the very tip-top of the Redwoods, sipping sparkling Iron Horse wine from the most beautiful spot in Sonoma, and dining on the best food of our lives (Porcini Mushroom and Ricotta Ravioli with a Gorgonzola Cream Sauce) at Mamma Tanino's. I can say without a doubt, it was one of our very best days!

Luckily, the fun was not over and my parents joined us for 4 days in San Francisco. After spending the first day sampling local fruit at the Ferry Terminal, dining on fish tacos at Don Pistos in the North End, and enjoying the game day atmosphere at 21st Amendment Brewery, Blake and I were ready to relive our wonderful day in Sonoma. We rented a car and took my parents to see all of the beautiful sights. Bodega Bay for oysters. Viking Ship Rock (my name) along the Pacific Coast Highway for beach combing. Redwoods for some soul searching. Iron Horse for their wine and amazing view. Russian River for Pleny the Elder (according to experts, this is the #2 Indian Pale Ale in the country) and delicious homemade pasta at Ca' Bianca in Santa Rosa. As we returned to San Francisco over the Golden Gate, I realized how lucky I am to have a wonderful family to share in special memories....and we still had 2 days together!

Some more highlights from our adventure:
-Sharing a loaf of Acme Company Whole Wheat Sourdough bread and local fruit on the pier gazing at the Bay Bridge
-Climbing many, many stairs to Coit Tower through the most beautiful flowers you have ever seen
-Enjoying the view from "The Crookedest Street in America"
-Cruising the Bay during a very sunny evening (after a week of 60 degrees, I was ready for some warmth)
-Drinking beer at 21st Amendment and finding Dogfish Head 90Min IPA at various places throughout the city
-Spending hours with the three most important people in my life!

I'd say we had a wonderful time and I am looking forward to another family vacation next summer...Oregon Coast to celebrate Frank's wedding? That sounds about right.

Iron Pigs, Bastille Day, and Strawberry Rhubarb Bars

Blake and I spent a glorious weekend at my Aunt Polly and Uncle Dick's house. They are artists who spend time creating beautiful shows in the Lehigh Valley, Staten Island, and Wilmington, Delaware. She is a costume designer clothing the beautiful actors/actresses and he is envisioning how the theatre set should look and move. Since they planted roots to Easton, PA in the mid-80s, they have hosted an Annual Bastille Day party for 40-60 of their closest friends. This is my 3rd Bastille Day and what a blast! The food is amazing, the wine and beer are flowing, and the conversation with their ecclectic friends (a General Manager on Broadway, a photographer for Vanity Fair, a PR Director for one of the oldest family run businesses in the country, etc) is fantastic! They spend all year thinking about the menu and fixing up the yard (you have never seen such a work of art)  to spend one night with the people they hold most dear. Now that is what I call dedication to sustaining long-lasting relationships!



FeFe and Me!

Other than Theatre, Art, and being the best tour guides of NYC (I am forever in their debt for spending days showing me around the city), they also love baseball. On Friday night, we accompanied them to Coca-Cola Park to cheer on the Lehigh Valley Iron Pigs (the AAA affiliate for the Phillies). This ball park is phenomenal and the food is delicious (Aw Shucks Grilled Corn on the Cob and Veggie Gyros) with fairly reasonable beer prices, yes please! The pigs also have the cutest mascot, FeFe, who is the biggest tease and likes to soak the littlest fans with water guns!

After a wonderful weekend with family, I returned to Darden to host an office birthday party for my colleagues with July, August, and September birthdays. This was our inagural event of trying quarterly birthdays and it worked pretty well with the help of Sticks Kebab Shop (a Charlottesville staple) and these Strawberry Rhubarb Bars. This recipe would work great with any type of seasonal fruit so stop by your local Farmer's Market today!

Strawberry/Rhubarb Bars

Crust:
1 cup oats
1 cup whole wheat pastry flour
1/2 cup white flour
1/2 cup raw sugar
1/4 teaspoon salt
4 tablespoons cold butter (cut up in small pieces)
2 tablespoons canola oil
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract

Pulse together oats, flour, sugar, and salt.
Add butter and pulse until crumbly.
Whisk together oil, egg, vanilla, and almond extract.
With the motor running, add egg mixture through the tube and combine until a ball begins to form.
Save 1/2 cup for topping and press crust into 9 by 13 greased glass baking dish.

Filling:
6 cups chopped fruit (fresh or frozen)
1/2 cup raw sugar
1/4 cup corn starch
1/2 cup orange juice
1 teaspoon vanilla

Combine 4 cups of fruit, sugar, corn starch, and orange juice over medium heat, simmer and stir constantly for 10 minutes or until mixture gets very thick.
Add additional fruit and vanilla and stir until combined.
Spread filling over crust.

Topping:
1/2 cup crust mixture
1/2 cup chopped nuts

Combine additional crust and nuts.
Sprinkle topping over filling.
Bake at 400 degrees for 15 minutes, lower temperature to 350 degrees for 30 minutes or until topping is golden brown.
Let cool completely before serving.

*Adapted from an EatingWell.com recipe

Healthy Snacks

What a great day! I hosted an Ice Cream Social at Darden with Staff Council, toasted to record breaking fundraising in the Darden Annual Fund, and picked up my CSA (plums, blueberries, onions, corn, lettuce, and brown eggs). Blake is at McGrady's Irish Pub at Happy Hour with his softball team so I thought it would be a great time to make some snacks for our road trip to see Aunt Polly in Pennsylvania.

I am a huge snacker! On a typical day, I eat at least 3-4 snacks to keep my blood sugar level and energy high. They usually consist of a variety of fruits, nuts, and seeds which are loaded with vitamins, minerals, and antioxidants. Here are a few of my very favorites.

Aunt Martha's Sherpa Bars

When I was in Colorado, Aunt Martha loaded my backpack with these gems and they tasted delicious on the trail. They pack really well so you can eat them for breakfast when traveling, as an afternoon pick-me-up at work, or during a long hike or bike ride. Plus, this recipe can be adapted to personal preference.

1 1/2 cups dried fruit (I used apricots, raisins, and dates)
1 1/2 cups nuts/seeds (I used pumpkin seeds, sunflower seed, and almonds)
1/4 cups whole wheat flour
1/4 cups oats
1/8 cups honey
1/8 cups canola oil
1/4 cups water

Pulse all ingredients in a food processor or blender until combined.
Press into a glass dish sprayed with cooking spray.
Bake for 20 minutes at 300 degrees.
Cut into bars and wrap individually in plastic wrap.
Freeze until ready to eat.

Smokey Almonds

My Mom taught me this simple trick and it changes a bland unsalted almond into a smokey treat.
Bake unsalted whole almonds on a cookie sheet for 20 minutes at 300 degrees.
Let cool and put in an air sealed container.

Chocolate Banana Smoothie

I love ice cream (especially homemade) and this concoction tastes just like this creamy treat.

Blend together:
1 frozen banana
1/2 cup skim milk
1 tablespoon cocoa powder
1 teaspoon honey (if you have a very ripe banana, you probably do not need the honey)

I love nuts in my ice cream so I stirred in some peanuts last night and it was divine!

What are your favorite healthy snacks?

Summer Specialties

Pardon the delay in blog posts, late June/early July has been a blur of traveling and special memories. I spent a week in Keystone Resort, Colorado for an MBA Career Services Conference. I spent this time doing yoga in the fresh mountain air, reconnecting with colleagues that I met last year and striking up informative conversations with new ones, broadening my knowledge of Career Services across the world, and finding my new intellectual passion: Positive Psychology (I have two new books ready to read: Flow: The Psychology of Optimal Experience by Mihaly Csikszentmihalyi and Flourish: A Visionary Understanding of Happiness and Well-Being by Martin Seligman). As silly as it sounds, I did a happy dance when they arrived from Amazon!


After the conference, my Aunt Martha, Uncle Glen, Cousin Sam, and girlfriend Caroline picked me up and took me to meet my parents and Aunt Kathy and Uncle Joe in Glenwood Springs. Not only do they have a great brewery and the gravesite of Doc Holiday, but the Hot Springs Pool is an entire city block long! My Aunt and I spent hours walking back and forth in deep discussion. We spent the next few days at Auntie M's house in the mountains outside Denver where we hiked, chatted for hours, and cooked delicious dinners (homemade ravioli with a cherry tomato sauce, tiramisu, and fresh salmon straight from the Salmon River, anyone?) Before departing for Charlottesville, we spent one night in Highlands Ranch at Aunt Kathy and Uncle Joe's. Thank you for taking us to the wonderful Mexican Restaurant (all of those years living in Tucson really paid off!)


For 4th of July weekend, Blake, Andy, and I headed to Sandbridge Beach (where Blake and I were married)for some serious beach time. We spent our days walking on the beach, reading novels, cheering on the Norfolk Tides, and finding amazing seafood restaurants. In 3 days, we dined on fresh grouper, flounder, crab, and shrimp. It was relaxing and exactly what we wanted from our beach getaway!


Since returning from the beach, there have been many happy memories. Two new fabulous ladies, Kelly and Melanie, joined our book club. Kelly is a Master's student in Biomedical Engineering (she is working on fascinating breast cancer research) and Melanie is the meteorologist for CBS19 and makes an awesome in-arena host for Women's Basketball and Baseball. We had a wonderful time at Katherine's discussing our free reads and dining on Veggie Lasagna. 


Today started off wonderfully as I attended the first yoga session of a new organization in Charlottesville, Pop Up Yoga, which was founded by one of the Darden rising Second Year students. The mission of this organization is to bring affordable yoga to public spaces around our area. This morning I practiced in the middle of the City Market (yes, there were hundreds of gawkers making comments) but I had a phenomenal time. There are other FREE yoga sessions this week at parks around the city and there will be more frequent practices available at their new studio downtown. Check them out on Facebook or www.popupyogacville.com!


This weekend, Blake and I are grilling inside-out cheeseburgers with home-grown beef from my parents stuffed with cheddar and jalepenos with homemade buns, fresh corn from the City Market, and okra from Horse & Buggy. We also have plans to visit Kate, Shane, and Baby Gracie; attend a cookout at Courtney's to celebrate her new internship in Tuscany; and look forward to another great week ahead!


Next up...Bastille Day at Aunt Polly and Uncle Dick's in Pennsylvania. This is an annual tradition that is full of family, delicious food, and at least 60 interesting and eclectic guests (they are theatre people after all!)