Welcome to Philadelphia; please use caution.

Covering 1,341 miles in two days gave Mom and Dad and I plenty of time to listen to weather reports and take calls from concerned friends and family. As we got closer to the city, we were in the same flow of traffic as utility trucks, going against the flow of cars fleeing the coast. The reminders made it a little eerie, but Philadelphia was not being evacuated and we knew we could stand some rain and wind. We are Kansans, after all.

Thankfully, we reached our destination (my new home) long before the rain did and were able to unload the car and enjoy a ceremonial cheesesteak outside.

Oh, my.

Kelsey's boyfriend, Jim, was scheduled to fly in Saturday afternoon but got notice Friday that his flight was canceled. My mom proposed that he fly into Pittsburgh and we could pick him up there, and Jim was able to re-route his flight. During the family planning meeting, I offered to stay at home, board up the windows and go down with the ship if that's what it came to, and Mom selflessly said she would stay too. On Saturday morning, just before the rain started, Kelsey and my dad joyfully set out to drive 10 more hours across Pennsylvania and back. Fortunately they were driving away from the storm for half of the trip.

Meanwhile, I drove blindly around Philly with my mom. We accidentally ended up in New Jersey once and had to pay a bridge toll to get back (coincidentally you don't have to pay to drive into Camden), but we did manage to get to IKEA, Trader Joe's, a delicious Vietnamese restaurant and a movie theatre. I learned some valuable lessons about driving here -- be aggressive and avoid bridges, for example -- and I do think I'm getting my bearings a little. Just need to get lost a few times.

The storm picked up around the time we reunited for dinner in Plymouth Meeting, Penn., where my parents were staying. Kelsey, Jim and I took ours to go and had a wild drive home. I love storms and was excited to experience rain after this drought, but driving Kelsey's little VW Rabbit through flood water was a bit tense. I know that many people were much worse off than we were during this hurricane -- I count it as a huge blessing that that drive was the scariest thing I went through. We had a nice, strong row house (with electricity) to come home to.

The rain died down enough Sunday morning that we were able to join the crowds of people surveying the aftermath. It was still pretty windy...

Parts of Philly received a lot of flooding, and one really clear indication was the Schuylkill River, which runs through the center of the city. The water was well past its banks. Jim lived in Hattiesburg, Miss., during Katrina, so he was a little less than impressed with Irene.

Last night we went to one of my favorite churches, Broad Street Ministry. When I have visited in the past, I've been overwhelmed by the community there. People from different backgrounds and economic situations, many homeless and many with homes, meeting together in a beautiful old Presbyterian church in the urban arts district. There is no doubt that God is in that room. Last night there was a heightened sense of thanksgiving for having survived the storm and for having this church service go on as planned. The timing seems bad to move into a new city just before a natural disaster, but I feel blessed to have gotten here in time to band together with my new neighbors. I have experienced something catastrophic, and that has bonded me to this city already.

That said, I am trying to remain calm and courageous about the adventure ahead. Saying goodbye to my parents was reminiscent of when they left me in my Corbin dorm room freshman year. I am so excited to be here, but my life here is still such a mystery. Having visited Kelsey four times, I know some restaurants and museums, but now I have to think about finding a job and a bank and a grocery store. And what will I do for a dentist and a hair cut? Kelsey will help with those things, but I also am looking forward to venturing out on my own and getting lost if I need to.

Thank you for sharing this with me.

With love.

quinoa + roasted veg + balsamic vinaigrette

The real countdown has begun. I have less than 22 hours in Hutch. Less than 25 hours in Kansas. My destination, the place I will soon call home, has experienced an earthquake and a hurricane this week. Meanwhile, I have been whiling away the hours in this comfortable house, whining about the heat. I'm thankful to have so many hours in the car (22!) to read up on natural disaster safety.

But really, as much as I love being home, I am ready and excited to start this new adventure. I'll just need to find a job that allows me plenty of free time in the afternoon to cook. This routine has myriad benefits: I can listen to Talk of the Nation, which started a rousing family discussion about birth order tendencies; I have a great excuse not to pack; and I can show love to my parents, who will spend 44+ hours in the car this weekend to move me across the country.

This time, the love was expressed in quinoa and homemade balsamic vinaigrette...two of my (many) favorite things. Quinoa is a plant-based protein, a power food and a lovely substitute for rice. It is quite versatile, but this is my preferred summertime use: 

Roast a bunch of vegetables (summer squash, red bell pepper, onion), add some fresh ones (spinach and tomatoes), toss with quinoa, dressing and, of course, feta, and serve it cold. The beauty of this dish is that each component can be used on its own or in any number of combinations. This is the recipe post that keeps on giving.

There are a couple things you must know when cooking with quinoa. This grain has a natural insect repellent called saponin that could make your dish bitter. Some brands come pre-rinsed, but if you buy from the bulk section, like I do, make sure to rinse it or you will never want to eat it again. You can rinse it in a fine-mesh strainer or just shake it up in a jar, replacing the water until it isn't so cloudy.

To cook, boil two-parts salted water, stir in quinoa, cover and reduce heat. Simmer for 15 minutes and drain off any water that is left. The result is fluffy grains with little stems (that is not the technical term). 

At this point, you could add anything! You could even eat it for breakfast, if you're feeling really granola. If you decide to use it as a side dish for grilled salmon (yum), try adding some of this: 

Then mix up a little homemade dressing (this dressing thing is a piece of cake!). I also really like taking these bottle photos.

I have made this dressing a few times and love it. I bet you have all of these ingredients in your pantry too! 

{Just as I was adding things to the blender, my dear friend Mitch Voth stopped by and I took a break to hear about his year in Spain. The dressing still tasted pretty delicious.}

When my mom got home, she took some more still shots for my Food Network show.

Mom and Dad would be guests on the show, for sure. They know their way around a grill.

The best dads have a Hutch Cheer shirt.

And, blessings of all blessings, we were able to eat outside!

Goodbye, Hutch. I love you.

Philly, I look forward to loving you, too.

Quinoa with roasted vegetables and balsamic vinaigrette
(Serves six as a side and makes tasty leftovers)

3/4 c. quinoa

1 yellow summer squash, sliced and quartered

1 red bell pepper, chopped

1 yellow onion, chopped

2 handfuls of spinach, ripped into bite-sized leaves

1 tomato, chopped and seeded

Feta cheese

Dressing:

3 T. balsamic vinegar

1 T. red wine vinegar

1 t. yellow mustard
1/4 t. lemon juice

1 clove garlic, peeled

1/8 dried basil or 5 leaves fresh basil

salt and pepper to taste

3/4 c. olive oil

Bring 1 1/2 c. water to a boil. Rinse quinoa until the water runs almost clear, add to water, cover and reduce heat, simmer for 15 minutes. Fluff with a fork and let it cool.

Season the squash, pepper and onion with salt and pepper, toss with a bit of olive oil and roast at 375 degrees for 30 minutes, stirring halfway through. Let it cool on the roasting pan. 

Blend the first seven dressing ingredients, then slowly add olive oil with blender running.

When the quinoa and vegetables have cooled, combine them in a large bowl with spinach and tomato. Just before serving, stir in the dressing and feta. 

Eat outside.




With love.

I almost forgot this was a food blog.

I didn't really. And for the sake of argument, I never promised it would be strictly food. Okay? And I've been pretty busy letting my parents cook and eating at Jillian's. But today I said 'enough is enough' with organizing my things and I tried my hand at those delicious vinegary cold noodles that I've been dreaming about since returning from China. So I have some food to blog about. Pretty good food. That I made.

I did a little research on trusted online foodie sources, namely Tastespotting and Tasty Kitchen. Having thought so much about these noodles, however, I had very specific requirements so I ultimately took it into my own hands. And, not to toot my own horn (my mother will do that if you ask her for a review), but the results exceeded my expectations.

It was cold and vinegary and perfect. Whole wheat spaghetti (because we had it), lots of vegetables and a dressing used for sesame noodles. The sauce is key.

Mix this up while your parents are at work and you can blast Top 40s radio. That'll give the flavors time to marry before dinnertime. Food Network phrase.

We like things kind of spicy around here, so I threw in the Thai chili sauce (you could use sriracha) and red pepper flakes. This is highly recommended, but you can tone it down if you don't like your mouth burning a little. The raw vegetables do a nice job of cooling it off. My veg line-up included cucumber, carrot, red bell pepper, broccoli and edamame (for protein!). 

I prefer broccoli not to be raw, so I blanched it. Just toss chopped fresh broccoli into boiling water for about a minute and a half, then use a slotted spoon to transfer it to ice water. After a minute there, drain it. Voila.

Feel free to dump those noodles into the broccoli water. I'm all about conservation. River to Well, ya heard me?

While that's cooking, start julienning! (I didn't realize that actually is a verb, but I did verify.) For aesthetic and consumption purposes, it's best if the vegetables resemble the pasta. Babies probably are not the preferred variety of carrots for this dish, but that's what we had and they julienned up just fine.

One recipe I came across used purple cabbage (julienned, of course), which would have been lovely. But I'm not crazy about cabbage, so my rainbow stopped after ROY G.

Now comes the hard part. Drain the pasta and mix it with a bit of sesame oil, then place all the components into the refrigerator and wait until an appropriate mealtime. Grab a beer while you're at it. You're on summer break, after all. (Please note, you may skip this step if you are an average adult with a work schedule and start this process closer to dinnertime. In that case, rinse the pasta with cold water and continue to the next step.)

When your mom returns from slaving away at the office, she can take a photo of you mixing these fresh, healthful ingredients together into a nearly irresistible dish. It's okay if you get some on your shirt...the girl getting your frozen yogurt at Braum's afterward will probably have a dirty shirt too.

If your chopsticks are packed in a box in your garage, feel free to use a fork. And go back for seconds.

Chinese Cold Noodles
(Serves four)

6-8 oz. whole wheat spaghetti (or soba or rice noodles)
1 bell pepper, seeds removed
1 cucumber, seeds removed
1 carrot (or a handful of baby carrots)
1 broccoli crown, chopped and blanched
3/4 c. shelled edamame (frozen works great)
Other protein options: chicken, tofu, shrimp...

Dressing:
1/4 c. low-sodium soy sauce
1 T. sesame oil
1 T. canola oil
1+ T. rice vinegar
1 dash of chili sauce
1 t. red pepper flakes
3 scallions, sliced
2 cloves of garlic, minced
1/4 c. cilantro, chopped

Cook pasta according to package directions, drain and rinse with cold water. Julienne the vegetables. Whisk dressing ingredients together and let set, if you have time. Combine everything in a large bowl. Serve and eat.

Repeat as necessary.




With love.

Ten things, four days

1. Helped my baby sister, who's not actually a baby at all (wah!), move into the Chi O house for her sophomore year of college. She and Mary will be just fine.

Hi, Susan! Thanks for reading.

2. Thought a lot about this photo, which is one of my all-time favorites of her. Lindsey and Dad looking cute, while Kelsey and I are back there getting stung by jellyfish. Just kidding...but seriously.

3. Cleaned out my closet. My bedroom here is a preserved high school relic. It's embarrassing the things I've hoarded in there. No photo. Take my word: I discarded a few platform wedge dress shoes.

4. Had dinner with four of my closest high school girlfriends. All four are married with children. It's a wonder why I feel like an old maid at 25.

5. Rode my bike to Buhler and back with my parents. 28 miles! They do this kind of thing sometimes, and I had to prove I could do it too. I'm proud of them. And proud of me too.

6. Drove on Highway 39 and did not total my car. Back in the saddle.

7. Saw the incredible Emilie marry her beloved Sethers in a stunning Catholic wedding.

8. Ate fried green beans at Chanute's finest vintage sports bar with these hooligans.

9. Did choreographed dance to Hanson, in true camp staff fashion; boycotted AC/DC in defiance of air guitar, the most worn-out dance move ever.

10. Said TTFN to Westminster Woods.

Home sweet transition.




With love.

Mmmm....Colorado

Our family was never really the type to go on beach vacations. One vivid memory is our trip to Corpus Christi, where I saw the ocean for the first time and got stung by a jellyfish. And we have traveled to Florida for Disney World and the beautiful white sandy beaches of Destin. We loved those trips, but we tended to visit the mountains more frequently. I was perfectly happy doing that...I sunburn easily.

When Aunt Jana, Uncle Ned, Hilly and Andie moved to Littleton, we had a permanent reason to go often and a comfortable place to stay. I am thankful for the many ski vacations at Winter Park, but I must say that summer in Colorado is truly ideal. When I can leave the 110 degrees in Kansas and ride in the car with my grandparents for seven hours and eat wonderful food and spend time with people I love, bliss is my permanent expression.

The first beautiful site was this, the dining room table. This image means Christmas Eve to me, but Jana and Ned cook just as splendidly in August. 

And in August there is the option to sit outside, if you bring a sweater.

My hilarious baby cousin Andrea, who is not a baby at all and is in fact a senior at KU, can hold her own in the kitchen too. She whipped up a great salad and still had time to text and look super stylish. Grandpa was there to oversee. I love my family.

Our dinners included beef tenderloin, cheesy potatoes and peanut butter pie one night, then some awesome fish tacos the next. Might as well have been Christmas.

I earned my keep as sous chef.

Needless to say, it is best to embrace the active Coloradan lifestyle on your stay. I happen to know other great people who ended up in Denver, poor things. My (maternal) cousin Emily and her new husband Joe moved there this summer, joining the incomparable Ken Chang, who has appeared now twice in the last two posts. Obviously great. It was wonderful to hang out with Em again -- before her fam moved way north, all of us cousins were really tight-knit. And really weird. (But that's for another time.) Joe is the perfect addition to our set. I loved bonding with him and connecting those two with Ken. Making connections is key in the big city, so I've heard.

On Saturday morning, we got up bright and early and drove to Estes for some good ol' fashioned hiking. These Denverites were well-equipped, thankfully.

I literally found it hard to stop taking deep breaths, and I don't think it was all because of the altitude. It was too good.

We weren't the only ones with the idea. And while it would have been great to have the mountain to ourselves, there is something pretty neat about sharing that beauty with other people who appreciate it. I didn't mind.

As long as they don't scare the elk away.

At times during the strenuous (debatable) trek, the only thing keeping me going was the promise of this:

Indian food al fresco. Ken is a good connection to have. He has good taste.

Then we drove back to Humidville, Kansas, and Sarah and Kelsey helped my transition by visiting for a couple days. The tornado sirens went off the night they stayed, which was exciting, but mostly we just laid around, rode bikes, ate Braum's fro yo and took photos like this: 

This time off is good for my soul.




With love.