A Wedding with Fireflies

Earlier this summer, before I had to start sleeping with a box fan, we drove six hours across Pennsylvania to see our friend Ben marry his dear Canadian bride. It was the dreamy kind of wedding that I might read about on a blog and wish I could attend. So, in my duty to bear witness to these beautiful God-ordained experiences, here I blog about it.

Ben worked with Kelsey her first summer at CSM, and his vagabond spirit has allowed me to get to know him. We really bonded when he slept on our couch for a week this spring -- that's when he invited me to his wedding.

For me, it was icing on the cake that we got to leave the city and see them wed in a forest. The bride, groom and their wedding party camped on these festival grounds for a week creating their oasis. 

I could go on about the perfect weather and how refreshing it was to be in nature for 24 hours, but I must address the stunning, barefoot, Jesus-filled ceremony. It completely reflected Ben and Naomi's hearts for each other and for God. The Episcopalian priest beautifully melded ritual and personal, and charged that their marriage might be a beacon of Light in a broken world. Amen.

The celebration that followed was as comfortable and sweet as their ceremony. Friends and family wasted no time pouring the wine (into Mason jars) and starting the grill.

Naomi served cupcakes baked by a bridesmaid.

We pitched our sleeping arrangements.

Then rejoined the party to dance to (with) a delightful Canadian folk band and eat s'mores around a bonfire. We saw fireflies for the first and only time this summer (which meant an awful lot to the Kansas girl who wept at the sound of cicadas).

It struck me that I would not have experienced this had I not moved here. There were a lot of reasons for that move out of my comfort zone, but I had not anticipated such wonderful friends. Let alone expect to share these major life moments with them. This post is filled with adjectives because blessed is an understatement.

God willing, I will still be a witness to Ben and Naomi's Light 60 years from now.

P.S. No pressure, Kels and Jim.

With love.

A Garden Party: an excuse to make salad

If our patio had a few more (any) bits of furniture and far fewer mosquitos, it would be an ideal spot to host friends. As I said, there is plenty of space on the stoop for two to enjoy a pale ale, but it has proven less than ideal for larger groups over an extended time period. Nevertheless, it is a spectacular place to grow vegetables and to grill a delicious dinner to be eaten inside.

This venture began when Kelsey brought home two ears of corn to grill, and I said, 'we should have people over!' because what better excuse. So we each asked a beloved work friend, I bought a couple more corn cobs and we had ourselves a cookout.

To prepare, I read the latest Bon Appetit cover to cover, then made a salad that used tomatoes, yellow squash, romaine and basil from our urban garden. (Okay, we don't have tomatoes or yellow squash yet, so I pretended with store-bought ones.) Also, broccoli, rice and a delightfully fancy and simple shallot dressing. Recipe at the end!

I pounded and marinated some chicken for the grill. Balsamic vinaigrette as marinade; beaujolais as tenderizer.

And finally, a dessert so delicious and inevitable, Kelsey and I made the decision without speaking. This is a true family favorite. Thanks, Mama. Strawberry shortcakes (with chocolate chips, o' course). The recipe is on the back of a Bisquick box -- getcha some. Or Trader Joe's baking mix, which we used.

As any good guests would, Masha showed up with guacamole components and Nicole came with wine, and they got right to work.

Then we headed outside to keep the grillmaster company and begin our feast, while doing our best to discourage the mosquitos from feasting on us.

By immersion, Kelsey and I learned a lot about grilling from our dad, but I still see it as a bit of a crapshoot. On this particular night, the grill yielded such delectable fare that it was quite a pleasant surprise. Kelsey is getting good.

The best of summer dining and all the comforts of an open window/box fan cooling system.

As much as I love that view, though, it may be time to invest in some citronella and a chair or two. 'Tis summer, after all.

Brown Rice and Summer Vegetable Salad
Adapted from Bon Appetit

1 small shallot, chopped
3 shakes of dried parsley
2 T. red wine vinegar
Kosher salt and freshly ground pepper, to taste
1/3 c. extra-virgin olive oil
1 c. cooked brown rice medley (again, TJ's has a great one)
1 yellow squash, sliced into coins
1-2 tomatoes, chopped, seeds removed
1 c. broccoli florets
1 c. torn romaine leaves
3 large fresh basil leaves, torn or diced

Pulse first four ingredients in a blender until combined. With blender running, slowly drizzle in oil. Process dressing until well blended.

Stir some dressing into the cooked, cooled rice, then combine with the vegetables. Add more dressing and toss to coat.




With love.

Urban Garden: Part(y) Two

This patio is to summer as my bed was to winter. This spot has become the black hole that sucks in Kelsey and me and turns some of our best social intentions into hermit crab dreams. During the cold months, the line went something like this: 'I guess we could go to that concert...or we could stay home and watch Parenthood.' Now it sounds like this: 'I just want to drink a beer on the patio tonight.'

And who wouldn't? Look at all this beautiful foliage. At the very least, we can rest assured that we Kelsey put a lot of work into it. Summer lazing is in order.

These are the first fruits. Look at the tiny cucumber! And the tiny purple bell!

Anyone else awed by this? These plants are growing and producing edible vegetables.

Perhaps I'm most astonished by my sister's blessed green thumb because I, too, have planted, diligently watered and fully loved some flowers on my own plot of land....

Until those probably-weeds turn into sunflowers, I think I'll stick to succulents. And beer on the patio. 

Next week: an actual garden party!

With love.

gahdnin'

It officially is the season for weddings and water ice and box fans and thunderstorms and sunshine and green. Praise the Lamb we have made it out of that brutal winter to experience all of this beautiful, sweaty newness. (If I sound a bit disgruntled, it's because it is stinkin' hot here. Spring is a fickle mistress.)

But one can truly rejoice when she lives with a green-thumbed sister. Where I turned my passions, time, energy and blog reader toward food, Kelsey turned hers toward plants. And I get to be a witness.

This is the first in a miniseries about our urban farm.

Exhibit A: The patio in early spring, when the resilient weeds and vines reigned supreme.

This is the point when I insist that I have helped Kelsey a little bit, gotten my hands dirty enough to claim participation, but I give all credit to her as Master Gardener of Brewerytown.

Day 1: We took an outing to a super-hip nursery for some starters -- cucumbers, yellow squash, tomatoes, sweet basil, bell peppers, romaine lettuce. 

And we weeded.

And we marveled that the strawberries and mint from last summer were surviving and thriving, despite their environment. (Is it a wonder why mice favor our area...)

Kelsey started the new plants inside until the overnight temperatures were not so frosty. And a couple Saturdays later, we transplanted.

She added a bit of fairy dust (coffee grounds).

And as the vine threatens to encase the patio, these babies are shooting up. I'll update on the little miracles again soon.

With love.

black bean burgers (and my mama)

FIRST of all: Happy Mother's Day to my beautiful, powerful, incredibly supportive mama. And to all the rest of you mothers (and daughters and sons).

Thank you for convincing me that reading and writing are important and worthwhile. Thank you for helping me love my sisters and friends better. Thank you for forgiving me and cherishing me and challenging me. Thank you for teaching me to cook. Oh, and thanks for coming to Ireland with me. Let's do that again.

If you were in Philly this weekend, I would take you across the street to the new, possibly legal, water ice stand and we'd join the throngs of people throwing block parties. (I'm not usually invited, but you would be our in.) We could set up a grill alongside the rest, or I could whip us up some of these black bean (oven-baked) burgers beforehand. They're almost as good.

When I made these last week, I did so because it was a great excuse to use the panko bread crumbs in the pantry. I had most of the ingredients already...isn't that great when that happens? Special thanks to Rybread for the day-old ciabatta. Yum.

I like to paint an honest picture of life in our kitchen.
Please note that bananas are not included in this recipe.

If I had a food processor, I would have missed the fun of laboriously dicing the pepper, onion and garlic. Just like motherhood, it's a labor of love.

Mash the black beans and mix everything together with seasoning and an egg. Just like a mother, the egg binds everything together.

Then add those panko crumbs for some lovely texture. (I think I've exhausted the mother parallels of this recipe.)

To make this meal extra-warm weathery, and because I also inherited a fierce love of sweet potatoes from my mother, I baked some fries for awhile then added the burgers for the last 20 minutes.

And because I have wonderful friends who invite me to visit her in Spain, then gift me with high-quality Spanish olive oil, we had a very simply dressed, very tasty salad too.

I like to dip those fries in a curry/mustard concoction. I'd probably like most things dipped in curry mustard, though.

These are hearty (as in they're good for your heart...I couldn't resist) and spicy as you want them to be. I think you'd like them too, Mama.

Since you weren't here for this dinner, we spent some time afterward watching Eve 6 music videos.

But I promise dessert will be more exciting when you visit again. The water ice joint is always hopping.

Black Bean Burgers

via Tasty Kitchen

Makes 4

1 can (16 oz.) black beans

1/2 medium onion, chopped

3 cloves garlic, peeled and chopped

1 red bell pepper, stem and seeds removed, chopped

1 egg

1 t. cumin

1 t. onion powder

1 t. chili powder

1 T. Sriracha (or your fave hot sauce)

1/2 c. finely chopped cilantro (to my great chagrin, I totally forgot this part)

3/4 c. panko bread crumbs

2 T. canola oil

4 burger buns, kaiser or ciabatta rolls

Drain and rinse the black beans and mash with a fork.

Use a food process (or not) to chop the onion, garlic and pepper until very fine. Stir into the beans. In a corner of the bowl, combine the egg, cumin, onion powder, chili powder, Sriracha and cilantro. Combine that with the bean mixture.

Drain off any excess liquid and add the bread crumbs. Using your hands, form the mixture into four burger patties and coat them with extra panko crumbs, if you'd like.

Bake at 375 degrees for 20 minutes, flipping the burgers after 10. Serve on rolls, topped with lots of mustard or your own favorite burger toppings.

With extra love, for my Mama.