Pumpkin French Toast

This may come as a surprise to you, but I don't have it all figured out. I know, I know... it gets me every time. Some days are better than others... occasionally my bra matches my underwear, sometimes I remember to take my vitamins, and I always manage to pay my bills before they're actually due. But then I find myself in my bed at 11:30pm eating Hello Pandas for "dinner" and denying myself the most basic of human needs (wine) in lieu of the 5 extra pounds that have taken residence on my arse. This is 24, I guess.

I take comfort in breakfast. I don't have it all figured out, but when it comes to breakfast, I'm getting there. I can always count on my coffee to be hot and delicious and I find solace in the fact that I can make Pumpkin French Toast for under 300 calories. That's what matters, right?

[I made 3 pieces. I was feeling indulgent and excessive and overly excited by the fact that this bread only has 80 calories per slice.]

[Ingredients. Totally simple. I make French Toast the way my mom does... Lots of cinnamon and nutmeg and some vanilla. No measurements, just eyeball it. I subbed egg whites to make it a little skinnier. (That's how you rationalize eating 3 pieces.) If you really wanna go pumpkin crazy, use pumpkin pie spice... it's pretty much the same thing.]

[Dip, griddle, candles, coffee.]

[My eyes were bigger than my stomach. But I went for a beach run & ate this last piece when I got home.] 

What are you eating for breakfast this fall?

Peach Tea Shiner

Things have been pretty boozy around here lately. Not to sound like a total lush, but yesterday I accidentally said "ABC Store" in conversation instead of "ATM." In my defense, the recent spike in my alcohol consumption (see what I did there?) is entirely work-related... well, almost entirely. I've been working on a new drink list for the restaurant, a much greater undertaking than I originally expected. Don't get me wrong, the entire process has been delicious, and you won't find this girl complaining about a cocktail here and there (the things I do for the sake of research and development... #dedicatedemployee) One of my most favorite libations we've created so far? Our Peach Tea Shiner. And since I love you so... here's an exclusive sneak-peek! 

Peach Tea Shiner:
1.5 oz North Carolina moonshine
1 oz. Peach Schnapps
Top with Southern sweet tea. We are serving it on the rocks in a highball glass, but a mason jar would be just darling too. 

The new drink list should be making an appearance next week (Lord willing...) be sure to swing by RuckerJohns & taste one of these delicious concoctions. 

Blueberry Compote

My parents and sister were serving at their new church on Easter Sunday, so my brothers and I headed home after early service to whip up a beautiful brunch. It was fun being in the kitchen with just the two of them. Julian has worked in the kitchen at the restaurant, so it came as no surprise when I gave him the title* of "Culinary Executive." CJ was a big helper too, and I lovingly called him "Logistics Manager," which really means he washed dishes and took the trash out and did all that not so fun work without the slightest complaint. It freaks me out how much he's growing up. 

I was the "Creative Director" for the whole operation, which really means I made pretty arrangements out of fresh blooms, drank mixed mimosas, and made sure all of the dishes/serve-ware matched. #priorities

My main real contribution was this fabulous blueberry compote. There are no appropriate words to describe the wonder that takes place when you let 2 cups of fresh blueberries simmer with a little water and lemon juice. We put it on my grandma's "angel biscuits," and I swear you would think you'd died and gone to heaven (see what I did there?)

*yes, these "titles" were actually used. My brothers seem to tolerate my antics with begrudging fondness. 

p.s. I used this recipe for the compote, but traded the 1/4 cup of sugar for 1/8 cup of Truvia baking blend. 

p.p.s. we also tried grapefruit mimosas... delish. recipe here

i can teach you, but i have to charge

Ok, imma leave the milkshakes to Kelis. Today I'm talking protein shakes. 

I've never been much of a shake girl, in any sense of the word, but after amping up my workouts still not quite seeing the results I want to see (muscles where are youuu?) I'm calling for reinforcements. After my trainer's harsh scolding for not eating enough after working out, I'm trying my hand at recovery beverages. The one I made today truly, honestly rivals the best frap Starbucks can serve up, and it's chocked full of protein. Here's my recipe, and of course I have no exact measurements. 

I start with whey protein. I like it better than soy and there are mixed reviews on how soy can affect women, so whey's the way to go.

Add the typical stuff, ice, skim milk, water... whatever it takes to get it to the consistency you like. Shake it, blend, it's whatever...

Aaaand secret ingredient...

**imagine this in my best Iron Chef Chairman voice**

Chobani Bites coffee with dark chocolate chips. A little extra protein, great flavor, and perfect consistency.

and a shot of espresso. Caffeine is good for muscle recovery and it gives me an energy boost. And let's be real, I'm addicted. I couldn't live without my Nespresso Pixie.

How do you recharge after a workout? 

Pumpkin (birth)Day

Hi cats, how was your weekend? Mine was the perfect mix of fun and relaxation. We've been short-staffed at the restaurant these past few weeks, and it feels like I've been going non-stop. Fortunately, I had the past 3 days off and Hurricane Sandy forced me to sit back and take it easy. It's no exaggeration when I say I literally laid in bed all day Saturday and Sunday, sipping detox tea and watching romantic comedies. It was pure heaven. 

[I've seen You've Got Mail over a dozen times, and I can honestly say I love it more and more each time I see it.]

Friday served as the 4th annual Pumpkin Day (I cannot believe it's been this many years since the first one!) Though if I'm being truly honest, it's been pumpkin month this year. (Which really means I made pumpkin cream  cheese muffins in September, and I've been sipping pumpkin beer since late August...) This year's Pumpkin Day was particularly special though, because Friday night we celebrated my main man's 50th birthday. My dad requested this pumpkin bourbon cheesecake, we stocked up on craft beer (seasonal, of course) and celebrated with a bunch of friends and 2 big pots of spicy chili. Sandy may have squelched our plans of a bonfire, but she didn't dampen our spirits. 

[We converted the laundry/mud room into a wet bar. It helped cut down on the traffic in the kitchen and as the ice melted it went right down the drain! Pretty brilliant if you ask me.]

[My mom had already scooped up a plethora of pumpkins, so even though our day didn't actually include a trip to the pumpkin patch, there's no shortage of decorative gourds around the house.]

The cheesecake was delightful. The crust is particularly tasty and the bourbon gives the cake a nice, full flavor. I almost skipped out of the sour cream topping, thinking cream cheese plus sour cream topping would equal cream overload, but I'm so glad I didn't. It's a nice contrast and it packs another little punch of bourbon flavor. I'll be making it again for Thanksgiving, and we are in the process of developing a bourbon caramel sauce to drizzle over the top, because you can never have too much Makers Mark, no?

psst... Sunday morning I woke up to pumpkin Belgian waffles, so it looks like even though "pumpkin day" is over, the pumpkin love will continue indefinitely. 

psssstt... you might have noticed a few minor changes here in Soliloquyland... I did a little tweaking! I think the changes will be more conducive for sharing both photos and text. And I think it was time for a change since this little blog just turned 3 on October 19th!! Time flies. 

Roasted Garlic

Taylor and I had the pleasure of spending the weekend in Floyd, VA with his sweet family. I slept in late, ate too much, and drank lots of wine. It was a welcome break from the heat, and I was even able to run outside in the mornings. There's just something about running in the mountains... I feel like the queen of the world whenever I reach a peak. I'm 6 years old. 


Taylor's mom had the fun idea of each couple (there are 3 sons, and 3 girlfriends of sons) cooking something, but Taylor and I were total slackers. Meaning I just couldn't get my ish together and we didn't plan anything. So of course, as soon as we got there we started feeling left out. We stormed to the local Food Lion and quite possibly had people convinced we were contestants on Supermarket Sweep. But we walked away with the makings of a pretty fun appetizer. 

Ina's roasted shrimp (100x better than regular shrimp cocktail, I promise you'll never look back,) rosemary bread, olive oil, goat cheese, and the most delicious garlic you will ever put in your mouth. 


I love garlic, no matter how you slice it. But I'll be the first to admit it can be a little pungent. I can't explain it, but some kind of magic happens in the oven when you take the whole bulb, whack off one end, drizzle it in olive oil, and swaddle it in foil. The only thing I can compare it to is when the "tough guy" has a little girl and he's transformed into the biggest baby you've ever known. Roasting the garlic makes it softer, gentler, kinder. Delicate and delicious. You can spread it on a piece of bread like butter.  


Everyone raved about everything. I know that sounds like hyperbole, but really it's no exaggeration. And I'm not saying this to convince you I'm the world's greatest chef. I really can take no credit, it was just good, simple food. The only "ingredients" we used in the cooking process were olive oil, salt, and pepper. It's all about letting the food speak for itself. We threw it all on a big butcher's block (I'm my mother's daughter.) We didn't have a serrated knife at the cabin so we let everyone tear off big hunks of bread, which is exactly how I think entertaining should be.


Note: there are really no rules to roasting garlic, but here's a lovely how-to by one of my favorite kitchen ladies. 

Peach Pancakes

When asked what my favorite season is, I can with most certainty respond "peach season." The ripe, delicious fruit is my absolute favorite. From June-August I top my cereal with them, I could eat my weight in my grandma's homemade peach ice cream, and they make a beautiful addition to savory dishes as well. 


In years past, I've topped my pancakes with sliced peaches, but this Sunday, thanks to a tip from Southern Living, my dad put the slices right in the pancakes. I thought peaches couldn't get any better, but it it turns out sauteing them in sizzling butter only accentuates the natural sweetness of the fruit and adds the perfect dose of caramelization.

 butter

 peaches

batter

pecans

perfection

Our version was certainly a more rustic take on Southern Living's recipe. We opted for buckwheat pancakes, and instead of using perfectly-placed peach slices, we kind of just chopped it up and went with it. I topped mine with butter and cinnamon sugar, naturally, but they were delicious plain or with syrup. 

poached.

I'm going to be really honest here: it's not always sunshine and rainbows in the land of funemployment. Now granted, I'm not technically unemployed, seeing as I still have my job at the restaurant. And it's really not a bad gig: great money, 30ish hours a week, flexible schedule, mornings at the gym, afternoons at the beach, and drinks with friends when we get off in the evenings. I don't mean to sound ungrateful, because I know my existence is idyllic. And most days I wake up happy as a clam.


And then there are mornings, like this one, when I wake up feeling completely burnt out, uninspired, just dreadful. Coffee helps. And breakfast usually turns things around. But accomplishing something? Total game changer.


Have you ever poached an egg? Me either. Until this morning. In fact, my limited knowledge of poaching came from this scene from Julie & Julia, which was enough to scare me out of even attempting such a task.

But this morning I needed to poach an egg. I found this microwave method and it was simple and straightforward (which is exactly the kind of instructions you need when you're fully convinced your life is in shambles.) 

Paired with wilted spinach and creamy, comforting brie it made a delicious sandwich. A poached egg has all the glorious, runny-yolk goodness of a fried egg, over-easy, but the white is even more delicate (which was the perfect complement to my fragile frame of mind.)

easy, indulgent

It's no secret that I'm a breakfast aficionado. Connoisseur, junkie... call it what you want. I love a long, leisurely breakfast with a bottomless cup of coffee or a laughing, chatting mimosa brunch with friends just as much as the next girl. But let's be real... that can't happen everyday. (I'm still trying to figure out the explanation as to why it can't, but people tell me it has something to do with "the real world" and "responsibilities" or something like that.)


Anyways, on mornings when I can't make Quinoa Huevos Rancheros or Blueberry Muffins from scratch, I usually opt for cereal (a blend at least two varietals) or a simple breakfast sandwich (whole wheat toast, cheddar cheese, egg beaters. Always.) Last week, on a whim, I swapped the cheddar for brie and added some raspberry preserves.

Yall. 


Yaaaallllll.


So good. And so simple! Seriously, start to finish in under 5 minutes. If that's not fast and easy, I don't know what is. It was such a simple "upgrade" from my typical  go-to, but the brie made it feel indulgent and special. I love the addition of fruit to otherwise savory dishes (like salads and sandwiches) and the raspberry preserves were the perfect accompaniment to the brie. 


Side note: this thing has under 300 calories. And still manages to pack over 10 grams of protein. Breakfast of champions, baby. 

cool as a cucumber

After an absolutely crazy day at work Saturday, (as would be expected, Emerald Isle takes St. Patrick's Day very seriously) I was ready to kick up my feet and relax with a cocktail. I decided to play mixologist, and I was craving something refreshing and calming after the hustle and bustle of a busy day. I decided on the ever-refreshing gin and tonic, but with a cool twist. 

I picked up this sparkling cucumber water a few months ago and really love it. There's something so calming about cucumber, and this stuff is like a spa in a can. (Bonus: It's organic and has no sugar added.) It is lovely mixed with gin, but equally soothing straight from the can when you're having an emotional breakdown over a lost cardigan (not that I've ever been there...)

I had an airplane bottle of Tanqueray on hand, so I used that, but I think Hendricks (which is infused with rose and cucumber) would have been a perfect match. 

A few thin slices of cucumber served as the perfect garnish, and provided a tasty snack once I reached the bottom of my glass. It was refreshing and soothing, perfect after a day running around or soaking up the sun. Probably not your best bet if you prefer fruity or overly sweet cocktails, but it suited me just fine. 

[throw in a People Style Watch magazine and Essie's "Tour de Finance" and you've got yourself a back-porch spa. Or at least an hour of pure relaxation.]

Quinoa "Huevos Rancheros"

I believe in breakfast.
I believe in quiet mornings.
I believe in coffee.


I always give myself at least an hour to linger in the morning. The sun hangs at just the right place in the sky. The air is quiet and still. It's like all of nature takes a long, slow sip of coffee and lets out a deep sigh. I don't like feeling hurried, frantic, or frenzied. When I think back to my high school days, I cannot believe I ever managed to hop out of bed rush out the door in mere minutes. Although it takes me less time to get ready now than it used to, I like having time to get my mind in the right place. Maybe if I had given myself this time to mentally prepare for the day when I was in my teens, I wouldn't have been so, how shall we say this, teenager-ish?


If everyone ate breakfast, drank coffee, and took a little time to linger in the mornings, we probably wouldn't have road rage. And if everyone ate this Quinoa Huevos Rancheros on the back porch with a steaming hot latte? We would probably have a cure for cancer. And world peace.

Confession: I didn't exactly make the Mexican Fiesta Quinoa myself. It was leftover from last night. My mom made it following this recipe. Of course, she improvised (recipes are mere suggestions after all) and opted to saute the onions, peppers, etc. in a little bit of olive oil before mixing everything together. The colors turned out less vibrant than the original recipe, but I'll take a sweet, caramelized onion over a raw one any day. I topped it with an egg (over easy) and it was legitimately the best "huevos rancheros" I've ever had. Granted, it was a departure from the traditional dish (there were no tortillas in sight.) But I think it was a welcome change. When that silky yolk invaded the bold, crunchy quinoa... magic. Bonus: Quinoa is packed with protein, so it kept me full past lunchtime! Tasty and healthy? I'll take it.

Brownies & Brownie Pie

Tuesday afternoon already? This week is going by at lightning speed! Lately I have realized how prone I am to counting down: days until my next trip, miles until my run is over, minutes until 5 o'clock. It's such a funny thing though... the minute I stop paying attention to the minutes in the day, I find myself enjoying them more. 


You know how I mentioned my "big speaking engagement" this past weekend? Well, Sunday afternoon I was invited to share with two Brownie troops (twenty 2nd graders!) about QH2O. I was nervous. Explaining the global clean water crisis to a bunch of 7-year-olds is a daunting task . I didn't know if they would understand. I worried they wouldn't be interested. I also was afraid of upsetting them. How do you look at a child and say "Every 15 seconds a child, just like you, dies from a water related illness." But the minute I entered that room, my anxiety left me. 

They were enthusiastic and passionate. Empathetic, interested, and attentive. They asked intelligent (heartbreaking) questions. Questions I don't have the answer to. But most importantly, they were moved to act. When I talk with adults about what we are doing, many don't understand. They refuse to believe that they are capable of making a difference. Children are different though, they still know they can change the world. Even if it means saving up coins in an old milk jug in hopes of someday financing a well. I left feeling inspired, encouraged, and reassured that this field, nonprofit communications, is exactly what I want to do. 

In honor of the Brownies, I made a Brownie Pie Friday night. That's a lie. I've had this recipe marked on Pinterest for weeks and I finally got around to making it. It is delicious. The kind of thing that each bite makes you happy to be alive. And, since there are no guarantees in this life, I found it perfectly delectable with strawberries for breakfast. Brownies and brownie pie... whatta weekend. :)

Quinoa Salad

I would consider myself a fairly healthy eater. I never skip breakfast (or lunch, dinner, snack, etc.) I love most veggies (except mushrooms) and I limit my intake of special treats, like wine and dessert (bold-faced lie.) Lunch is usually a turkey sandwich or a salad with chicken. And most days it is delicious. But yesterday, after a nice long run  outside (in January!) with the pups , I was craving something different. After eating chocolate chip pancakes for breakfast (don't judge, they were whole-wheat) I wanted to eat something healthy and light, but filling enough to fuel me for the rest of the afternoon. 

I found some leftover quinoa in the fridge and concocted this little quinoa salad using ingredients we had on hand. The result? Absolutely delicious. I mixed in steamed broccoli (leftover), shredded carrots, frozen peas*, toasted pine-nuts, and some crumbled feta. I finished it with salt, pepper, a dash of olive oil, and a drizzle of some of the most delicious balsamic vinegar you will ever taste. It was the perfect balance of textures and flavors. If you're in a lunch rut, try mixing it up with quinoa. My only disappointment was reaching the bottom of the bowl all too soon. 

*As a kid, I loved munching on frozen peas straight from the freezer! I ate them like candy, and to this day I still think they are delicious in their frozen state.

Comfort and Joy

Isn't it funny how certain things can be so very comforting? Certain sights, smells, and sounds calm our spirits and breathe peace into our souls. Some things that always comfort me are the taste of cinnamon and nutmeg, the rich aroma of browned butter, and the smooth hum of a Kitchen Aid mixer. This recipe from Smitten Kitchen promised all three, so when I saw it this morning I knew I had to try it. 

These cinnamon brown butter breakfast puffs are delicious, and will certainly leave you feeling satisfied. Moreover, spending a quiet morning in the kitchen and indulging in a few of your favorite comforts will surely impart a renewed sense of tranquility... at least it did for me. 

What comforts you? Some others of mine include: a steamy latte, warm sunshine on my skin, sheets straight out if the dryer, balmy beach air, and freshly cut grass. 

Candied Spiced Pecans

A great, big pecan tree towers tall in front of the house where I grew up. Most years, hurricanes rolled in off the Atlantic and wiped out the crop before it was mature. But one, magical year the tree weathered the storms and we were able to reap the bounty of its branches. We ended up with bushels and barrels of the things, and never, ever got sick of them. There's something to be said for enjoying food right where it was harvested. And to me, pecans will always say home.

Roasting the pecans brings out their rich, nutty flavor. And roasting them with the most perfect blend of sugar and spices? You'll think you've died and gone to heaven. I have made 2 batches in the past 2 days in hopes that my younger brother, who shares both my sentiments regarding pecans and my affinity for the candied variety, will pack his bags and head north.

Candied Spiced Pecans:*

1 large egg white

1/2 cup sugar

1 tablespoon cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon cayenne pepper

1/4 teaspoon allspice

about 1 lb. pecans

1. Preheat oven to 300

2. Beat egg white until stiff

3. Mix together sugar and spices

4. Stir sugar mixture into egg white

5. Gradually stir in pecans, coating liberally.

6. Spread out on parchment-lined baking sheet

7. Bake at 300 for 45 minutes, stirring every 15. 

*I'd say this is more of a recommendation than a recipe. If you love ginger, add some ginger. Vanilla? I'm sure that would be lovely too.

Hanging with the Boys

I know I'll always be a red wine lover, but a little variety in a girl's beverage repertoire never hurt anyone. I concocted this bourbon drink last night, and I must say I was pretty pleased. As opposed to vodka or rum, there's just something about drinking bourbon or whiskey that makes me feel like I can hang with the boys* (Even if my mixers are pink and Italian... about as girly as it gets.) 

2 oz. bourbon

2 oz. cranberry juice

top with San Pellegrino Aranciata (orange)

& serve over ice

I'm still working on a name for this lovely libation, but at the moment I'm thinking something along the lines of "Winter Sunset." Truth be told, I'm still wrapped up in the scene that unfolded before me as we sipped on the front porch...

[you can't even make up stuff like this]

*No need to worry, you'll never catch this girl guzzling beer with the boys. 

("Because I'm a lady, that's why!")

Crock Pot Candy

Hi love doves... Are you having a happy day? It is a beautiful (albeit chilly) morning here in the Bluegrass State! The weekend has been loads of fun, and I plan on soaking up the rest of this precious time with my sweet grandparents. Speaking of sweet, yesterday we made a sweet little treat that I couldn't resist passing along. Usually making candy is so labor-intensive, but this crock pot candy is anything but that. "Just set it, and forget it!" (infomercial reference? Duh) Helpful hint: make sure your crock pot is big enough! As you can see, ours was a tight squeeze!!