The Friday Five–Birthday Style!

On Saturday I will be turning…older. You can just pick a number.

1. What I’m Reading: My grandparents sent me The Glamour of Grammar for my birthday. I love it!

Brief description: This widely praised practical guide demonstrates everything from the different parts of speech to why effective writers prefer concrete nouns and active verbs. Above all, Clark teaches readers how to master grammar to perfect their use of English, to instill meaning, and to charm through their writing. In a world where we communicate more and more through emails and text messages, how you use language matters--even in 140 characters.

2. What I’m Listening to: I guess this kind of makes sense for my birthday. Okay, not at all. Maybe? Regardless, I love the song.

3. What I’m Eating: Well obviously I’ll be inhaling this Carrot Cake that Kinsey’s making for Saturday. That’s actually her in this pic! : )

4.  Pic I’m Loving: This picture is from 25 years ago. It’s like an ancient artifact!

5. GIFs I’m Loving:

WHEN I REMEMBER THAT MY BIRTHDAY IS APPROACHING:

Related links:

• 27th birthday
• 27th birthday part I
• 27th birthday part II
• 26th birthday
• 25th birthday

CSA Week 11 / Crunchy Baked Okra

I can’t believe there are only 2 more weeks of the Summer CSA. So sad! With how abundant this season has been, I’ve been able to make some really fabulous recipes. I’m pretty pumped for the Fall CSA too!

In the box:

• green peppers
• corn
• beets (!)
• watermelon
• heirloom tomatoes
• cherry tomatoes
• okra
• red potatoes
• cantaloupe
• and dem boys

A couple of weeks ago, I ate some delicious fried okra at Fat Hen. I knew I wanted to make something similar, but alas, this is a healthy food blog. And we all know how much candy I consume, so I had to find the balance somewhere.

Crunchy Baked Okra

Ingredients:

• fresh okra, cut into 1/2-inch slices
• egg whites
• whole wheat breadcrumbs
• seasoning of your choice (I used Penzey’s Mural of Flavor blend – thanks Grandparents!!)

Preparation:

Preheat oven to 375*. In a bowl, mix together breadcrumbs and seasoning. In a separate bowl, lightly beat egg whites.

Dip the okra in the egg white…

and then roll in the breadcrumb mixture until evenly coated.

Place okra on a baking sheet lined with a Silpat (or coated with cooking spray).

Bake for 15-20 minutes or until lightly browned.

Enjoy!

What I’m Loving Wednesday 6.27.12

1. Snacks. I love love love snacks. I’d rather snack all day than consume meals. These kale chips by Rhythm Superfoods that my grandparents sent me were delicious.

The almond & apricot KIND bar was equally delicious.

2. This “fresh cupcakes” scented air freshener from Bath & Body Works.  Do you understand how wonderful it is to get in your car and smell cupcakes?! As a bonus, it sparkles in the sunshine. You need to embrace your inner princess and buy one.

3. This lotion from Bath & Body Works that I wear almost every day. People love it. Boys especially. (Not a joke.) It’s magical.

Scent description: a seductive blend of dark berries with a kiss of vanilla to unleash your most primal passions. Key fragrance notes: sensual incense, Mirabelle plum, and night musk

4. I must wear headbands when I exercise. I have silly thick hair and both a headband and ponytail holder are necessary to control the mane. I found these headbands in the girls’ section of Target and immediately snatched them up. Obsessed.

Dear God, please don’t let neons ever go out of style.

5. This e-card.

6. So true!

7. CHARLESTON YOU ARE SO STINKING BEAUTIFUL!!!

(That was taken with my cell phone. Yup. This city is that pretty.)

On Running

Last weekend, I couldn’t fathom staying inside to work out. Despite the scorching temperatures, an outdoor run was absolutely necessary. I laced up my sneakers, filled up my water bottle, and drove to I’On, a beautiful neighborhood in Mt. Pleasant where Amanda and I like to run.

I parked by one of the ponds, put on my new workout playlist, and started to run.

One of the greatest parts of running, aside from it being exercise, is that you forget your troubles and notice things you had no idea you were looking for. Like beautiful trees and freshly cut green grass.

Calm, blue waters surrounded by gorgeous houses.

Little reminders to push through – you’ve got this!

Reminders why you started running in the first place – to eat more chocolate.

That little restaurant you always forget about? You should go back. They make a great beet sandwich.

Sometimes you’re reminded of your family. You should call them and tell them you love them! (Little brother’s name –>)

That the grass is not always greener on the other side. You absolutely love your life.

And to just breathe and enjoy every minute of this one precious life.

Scenes From The Weekend

Cupcakes from Cupcake. Carrot Cake and Banana pudding. Sign up for their birthday club and get a free cupcake!

Early birthday Presents from the Grandparents!

Jelly beans from Hall’s. A lot of them. We’re obsessed!

Beach time.

With Paula Deen’s Piña Colada smoothies. Delicious!

Running.

Boat day.

Waterkeeper and watermelon on the sandbar.

Some dogs eat kale.

In summary: I love the sunshine, my friends, and dessert, and that dog is healthier than I am.

The Friday Five 6.22.12

1. What I’m Reading: This book is serious. Serious about food that is.

2. What I’m Listening to:

3. What I’m Eating: These pickles are so good!! I want to eat the entire jar at once. Beware: they are bit spicy.

4. What I’m Bookmarking: Black Bean Veggie Burgers with Corn Salsa

5. GIFs I’m Loving: I may have mentioned before that I don’t like when strangers touch me. After a couple drinks, I don’t mind as much.

MY PHILOSOPHY AFTER SEVERAL DRINKS:

WHEN I GO TO KILL A BUG BUT THEN IT STOPS FLYING:

HAPPY WEEKEND!

CSA Week 10 / Roasted Eggplant & Tomato Stacks

Yesterday was the first official day of Summer! It was also Summer solstice – the longest day of the year. Despite these facts, I’m nearing the end of my Summer CSA. Only 2 more weeks left. Thank goodness for the Fall subscription!

Week 10:

• butternut squash (I could have sworn this was a Fall veggie)
• eggplant
• watermelon (the cutest!)
• cantaloupe
• turnips
• tomatoes
• green peppers
• jalapenos

Remember the mini watermelon from last week’s box? I chopped that up and soaked it in vodka for a boat ride. It made for a deliciously good time. I may or may not be using this week’s melon for the same thing.

I also made the Sweet & Spicy Salsa again. I’ve been putting it on my grilled chicken and even my eggs for breakfast. It’s quite versatile.

So, confession time. I’ve never actually cooked with eggplant…until tonight. Eggplant is surprisingly easy to work with. Here’s a little snack/appetizer I made before dinner.

Roasted Eggplant and Tomato Stacks

Ingredients:

• 1 small eggplant, sliced
• 2 tomatoes, sliced
• olive oil, for drizzling
• goat cheese, for topping
• balsamic vinegar, for drizzling

Preparation:

1. Preheat oven to 400*. Place eggplant and tomato slices on a plan lined with a Silpat or foil. Drizzle with olive oil.
2. Roast for 20 minutes, turning once.
3. Place sliced vegetables on a plate, drizzle with balsamic vinegar, and top with crumbled goat cheese. Serve warm.

Voila! It’s too easy not to make. If you crumble the goat cheese atop the stacks right away, it melts just a little and becomes so creamy. Enjoy!

While you’re cooking, listen to this song:

Favorite roasted vegetable?

Did you love the song?