It has been a long while since I have felt truely inspired, until now. I was in California, and it was feeding my soul like nothing I could have ever imagined. I woke up in the morning with no plans, but to simpy wander the streets and see where the wind blew me (literally, it was super windy). I found myself at coffee shops watching all types of people walk by; I liked to imagine their stories and what adventures have brought them into the city.
San Francisco has all of the wonderful things New York City holds with the free spirit of the beach community. I spent three days there, and there was a beautiful rooftop garden that I could see from my hotel. I feel that gardening is a natural progression from the healthy eating journey I began a year ago. I started to realize that as I was cutting lots of produce; I had lots of loose ends that I felt guilty throwing in the garbage. So about six months ago, I started a compost pile. I turned it a couple of times (imagine me, burberry rainboots and all, digging a hole and turning dirt. It IS as ridiculous as it sounds). I forgot about the pile when it was snow covered and cold, but as spring began to sprung, I uncovered it. Right before my eyes, I felt the most satisfying sense of accomplishment.
As Michael Pollan writes, "This heap of rotting vegetable matter looked more lovely to me than the tallest spike of the bluest delphinium. Right then I realized that, like it or not, I was an American gardener, likely to cultivate in the garden more virtue than beauty."
I accepted my fate and planted tomatoes as well as lavender in my small garden. I also started an indoor herb garden. It feels great to know exactly where my food is coming from (thank you to my roommates for watering my endeavor while I was on the West Coast). But it feels even more amazing to see the beautiful plants that I have created. It is an underrated sense of accomplishment.
My journey into California did not end with roof top gardens. I found measuring cups that I have spent a long time looking for:
I also bought matching measuring spoons. This reinvigorated my desire to make creations in the kitchen. After San Francisco, I spent time in Cambria looking at the ocean and exploring the love that fills my life (he knows who he is!). There is a wonderful coffee shop called
Cambria Cappuccino. Old habits die hard, and no matter where I am, I find myself at coffee shops searching for the perfect cup of Chai Tea
It was a wonderful local spot; I bought a gorgeous hand crafted mug there. The Chai there was very good. After warming my stomach, I trekked to Yosemite, a four hour journey by car. But of course there was a wonderful detour:
WINE COUNTRY! I could tell a lifetime of stories and descriptions about how I found the perfect air that filled my lungs there. However, I will keep it short and sweet, and allow you to experience it yourself one day. I spent time at
Lu Cuvier. It was a wonderful spot with impeccable wine. Each wine was partnered with an appetizer, and thus I give you the food portion of this blog:
Savory Cheese & Rosemary Cookies
2 oz. blue cheese, softened
5 Tbsp. butter, softened (I used Smart Balance)
1/8 cup grated Parmesan
1 heaping teaspoon fresh chopped rosemary (I used dry because I didn't have any fresh rosemary on hand. I shutter as I say this).
¾ cup flour (I used Whole Wheat Flour)
Cream together butter, blue cheese, rosemary, and Parmesan. Add flour gradually and stir until combined and dough begins to form into a ball. Turn out onto a lightly floured surface and knead gently a few times. Shape into logs about 1½ inches in diameter (or to desired diameter). Roll each up in waxed paper and put in the freezer. Chill for about an hour.
Heat oven to 325 degrees. Once dough logs are well chilled, unwrap and slice into 1/8- to ¼-inch coins. If dough is still too soft to slice, return to freezer until ready. Bake at 325 for 15 minutes or until lightly golden around edges. Dough can be made and frozen for up to a few weeks. Wrap a second time in plastic wrap to prevent freezer burn. Dough may need to rest outside the freezer for a bit before it is able to be sliced easily.
These are such a quick snack, and they are completely worth every second it takes to bake them (not that it is a long process, as aforementioned). Making these crackers and sharing them allows me to have a part of the West Coast in New Jersey. When I'm driving and I see the mountain ridge, I pretend I'm in California and that the ocean is just on the other side. One day, hopefully sooner than later, I will be there as a permanent fixture on the West Coast landscape. Until then, here's to dreaming...
