Friends Make the World Go Round

With Thanksgiving in the rearview mirror, I've spent the last few days reflecting on those things I'm thankful for: good health, family, friends, and corgis. I have family a mere 90 miles away and friends who are more like family that are a phone call or quick plane ride away.  I'm thankful for a loving and supportive spouse who has taught me to live spontaneously and not stress over things that are out of our control.   One of those things is his upcoming fellowship match.  In a few short days, D and I find out where he matched for his cardiology fellowship.  We have our wish list, of course, but in reality we would be happy in any of the fifteen (!!!) places on the list.  As the date approaches, I try to think about what it will be like on the other side, after we find out where we're moving to for the next 3-5 years.  I appreciate the calm before the storm and am trying to soak in this time.  This holiday at home was the perfect escape for me and I slept better and longer than I have in a long time.  Isn't it great how being home can do that? Life seems to slow down in a way that doesn't seem possible in Chicago.  I revert back into my old ways of wearing PJs for most of the day, having spontaneous dance parties with my sister, drinking New Glarus while watching movies and taking long walks with Parker along Lake Michigan.  Time with family is my reset button. 

Last week, before the holiday, I had the chance to see one of those people who falls into the "friends who are more like family" category. Lo was in town from California and we decided to make dinner, drink wine, eat chocolate and just chill.  She is one of the main reasons this space exists.  While chatting a year ago, she asked if I ever considered putting my recipes and thoughts into a blog.  The thought hadn't crossed my mind and I was honestly terrified of putting my thoughts out there.  She sent me this book and several months later after several brainstorming sessions with her and D the space was made.  So thank you Lo :)

In a previous post, I mentioned that pizza was my go-to meal for when friends are over, however, bibimbap is a close second.  The recipe was passed down from other friends who are like family, L and C.  At first I read the recipe that C sent and I was a bit nervous since there were so many steps.  However, there are a few time saving steps that I've acquired, and I've learned that you can throw just about any veggie into this bowl and it's delicious, so it's hard to screw up.  The one key ingredient you can't skip is the sauce.  C's recommendations include: "make sure to buy the Korean sounding sauce and a nice hoppy bomber." I used this Korean sauce and I agree, your favorite IPA is a fantastic pairing with this meal. 

C recommended using two separate recipes to make bibimbap: this recipe for the rice and this recipe for the rest.  You can include meat, tofu, or more veggies.  I recommend using two skillets simultaneously so that the prep goes faster and when the veggies are done put them in separate bowls for serving later.  Follow the recipe's instructions for final presentation. 

We enjoy this meal for it's simplicity, warm flavors and the heat which comes from the sauce.  If you prefer more heat, bring on the sauce! Once you've put the bowl together, break the egg yolk and mix it in with the sauce and goodies.  Playing with your food is encouraged!

Speeding Up and Slowing Down

You know that feeling you get that life is moving at a much faster pace than when you were a child? Friends and I often say "Where did the month of (insert month here) go?" It's mind-boggling and crazy to think that our lives can get into such a routine that entire days/months/years fly by.  I know I'm not alone since it's been written about here and here. While it's not a science, it's all about perception, and for me the months of September and October happened so quickly I can barely believe it's November.  

Last time I wrote, I mentioned that I was traveling for work and D was interviewing at way too many places for his fellowship.  Well that ended finally (!!!) and while I'm thankful for the opportunity to travel to all corners of the U.S. I don't ever want to do it again…ever. To be exact, in the past six weeks I've traveled to 11 cities: New York, Salt Lake City, Phoenix, Denver, Atlanta, Philadelphia, Nashville, Los Angeles, Washington DC, Minneapolis and Dallas. Even when I read over that sentence I still can't believe it.  Who does that?  While most of it was work-related, a few of the trips were with D to scope out cities he was interviewing in. Did I mention he also interviewed at 15 places and traveled for 85% of them? He went to California 3 TIMES. Ok, enough. It helps me to put into words the sheer craziness that ensued in our home. 

I tell you all of this because during these past few months there was not much time for cooking.  I ate out, a lot. During all of that travel, D and I had an unexpected weekend in Chicago after our flights were cancelled to Cleveland.  We soaked up the weekend by checking out a few new restaurants, biking around our neighborhood, going to Oktoberfest, and visiting our local farmers market. Heaven. On. Earth. It was the end of September and the leaves were starting to turn and the market was bright and bursting with beautiful produce.  I saw some behemoth zucchini and knew one of them had to be mine.

Zucchini is one of those miraculous vegetables which can be eaten as a savory side, mixed with pasta, or baked into deliciousness.  I decided to go with the latter and found a recipe for Zucchini, Banana and Flax Seed Muffins.   These muffins are not too sweet and are very soft and light.  They are the perfect accompaniment to start out your morning with a cup of tea or coffee.  

Zucchini, Banana and Flax Seed Muffins (adapted from Martha Stewart)

Butter/Nonstick cooking spray

1 3/4 cups all-purpose flour (spooned and leveled)

1/2 cup ground flaxseed

3/4 cup brown sugar (Martha recommended 1 cup but I prefer mine lightly sweetened)

2 teaspoons baking powder

1/2 teaspoon coarse salt (kosher is good)

1 teaspoon ground cinnamon

1 1/2 cups coarsely grated zucchini

1/3 cup mashed ripe banana (from 1 large banana)

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

Grate the zucchini first and allow it to drain in a colander with paper towel for 15 minutes or so. Also note the other farmers market jewels below :)

While the zucchini works it's magic, preheat your oven to 350 degrees and lightly coat 12 standard muffing cups with butter or cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.  

Add zucchini and banana to the dry mixture and stir to combine.  In a small bowl, stir together the milk, egg and vanilla.  Then, add the milk mixture into the flour mixture and stir to combine (do not over mix). 

Divide the batter among the muffin cups using a 1/4 cup for measurement.  Batter should be slightly below the rim of each cup. Bake for 20 to 25 minutes or until a toothpick comes out clean.  Let the muffins cool on a wire rack for 15 minutes before eating.

Store the muffins for up to 2 days in an air tight container.  You can warm them each morning in your microwave or oven and slather them with butter.  These muffins freeze well too so you can save them for mornings when you're feeling hazy and still hungover from sleep. Simply defrost and reheat them in the oven so they come out warm and crispy.