Watkins Glen

Went to Watkins Glen this weekend for some photos. 

Took advantage of my time there and ate lunch at Wildflower Cafe. California Rachel Panini- Turkey, swiss, 1000 island dressing, spicy slaw and avocado., black bean and corn salsa, and to polish it off Rooster Fish Aspen Wit wheat ale. Don't worry I took the photo when no one was looking.

Eggplant Pizza

I bought an eggplant awhile ago at a Farmer's Market because it looked cool. Then I remembered I have no idea what to do with eggplant. 

The farmer told me Sicilian eggplant has smaller seeds and is sweeter than Italian eggplant.

Once you slice the eggplant is the perfect shape for mini pizza's!

Regarding sauce to cheese ratio I prefer things on the cheesey side. When drinking wine I get a little saucy but for all other intents and purposes cheesiness will always be victorious in my life.

Delicious purple crust pizza

Cheese makes anything worth eating so this was definitely something I might try again!

Sugar Ghost

One of the funniest explanations for not drinking artificial sweeteners if you ask me.

Photos from September

This is one of those typical photo dump posts to make me feel better about myself in regards to "I've been planning on doing stuff for the blog!" Really. I have. Life has been crazy.

As always I have that awkward balance of unhealthy and healthy. This nutrition degree isn't stopping me from eating Fair food!

Breakfast wrap with Eggs, Steak, Beans, and Salsa.

 Tuna Wrap- Using Hummus to replace the mayo. Surprisingly Tasty

Crazy protein wrap. 1.5 oz peanut butter and 30g of protein powder.

First time cooking with TOFU

Hubba Hubba. I want this on my wall.

NY State Fair...butterfly fries. Major Nommage.

I forgot stuffed peppers usually have rice, not bread crumbs. Woops.

I only bought you cuz' you're pretty

Baked potato soup. Yes I cooked the skin in the bacon pan.

Microwave baked apple

As you can see I haven't been totally neglectful this month.

So it's been awhile...

 It's been ages. There have been some big changes in the past few months and I just haven't found the time or motivation...I've just been working on staying grounded. I just embarked on a new academic adventure and after 2 weeks of orientation I have finally gotten some free time to actually absorb and reflect on what I've been learning.

I also finally had time to go for one last trip to my cottage. Where of course there was baking. Nothing as shamefully-not-shameful monkey bread though. It involved a lot of fruit and fruit it good for you!

Here is my winging it way to make Peach Blueberry Crisp

What you need:-2-3 Peaches
-1 cup of Blueberries
-1 cup oats*
- 1/2 brown sugar*
-1 cup white sugar*
-3/4 cup flour*
-1/2 stick of butter

* designates the measurement as an educated guess...since we all know I don't pay any attention to such things.

1. Rinse all the fruit. I bought mine from a Farmer's Market and there was a little dead bug in my blueberries. Not a big deal because I washed and noticed it before it ended up in my food.
2. Cut and peal the peaches (way to sloppy to take a picture)
3. In a bowl mix the fruit with some white sugar and flour.

4. Try not to eat everything in the process.

5. In a different bowl mix the remaining dry ingredients.

6. If ill-equipped cut the butter into small pieces. After being frustrated by butter's stickiness toss in larger than your supposed to chunks into the dry mix.

7. Realize this is not what the recipe you didn't read completely intended for the butter.

8. Use your hands to break up butter into pea sized blobs. Congratulate yourself on not half-assing it.

9. Sprinkle dry mix and butter over fruit.

10. Bake for about 25 minutes in 350 degree oven.

Voila!

As you can see it was a little runny. The recipe I looked at said to add more flour to the "filling" which I scoffed off as unnecessary...clearly I should have listened to the Contessa. Still delicious and it provided an excuse to add more topping when reheating.

See you next summer finger lakes! Don't worry I will remember to blog before then.