A College Girl's Guide to a Happy, Healthy Lifestyle!

Author: Annie

Our First Christmas Dinner | ONE COOK, TWO BOOKS | Greek Fava and Grape Salsa with Mint

When it comes to December, my family goes all out. Christmas music is always playing, Christmas decorations are everywhere, and we all wear Christmas-Themed clothing.   I had quite an exhausting day. When I did finally get home this night, I decided that it would […]

Coconut Sugar: The Substitute No One is Talking About!

In this day and age there are substitutes for just about everything: Meat, cheese, eggs, flour… you name it, and some genius has probably thought up another concoction replace a food, thus creating a new health craze or substitute for an allergy! The substitutes people […]

A Brief Photo Diary of Missed Recipes!

Well hello there viewers! Welcome back to my blog. Today I’m just writing a very brief post that I promised to write. Though I continued on my journey with the cook-through challenge, I began to post less and less. These following pictures are of recipes from Mina Stone’s Cooking for Artists that I never got around to writing posts about, but I did, in fact, complete. Enjoy!

Root Vegetable Soup with Pistachio Parsley Pesto
Green Goddess Spin-Off Dressing
Cabbage Salad with Apples, Pumpkin Seeds, and Avocado
Orzo with Black Pepper, Pine Nuts, and Butter
Prasini Salata
Shaved Brussels Sprouts with Parmesan and Almonds
Roasted Acorn Squash with Thyme
Smashed Crispy Potatoes
Plum and Greek Yogurt Tiramisu
Faki (Greek Lentil Soup with Cinnamon and Cloves)

 

 

Well, now that those beautiful pictures are posted, I am here to say that we are continuing on with the cook through. After assessing the book, I’ve counted 14 more recipes that have to be completed. Let’s see if I can finish them by the end of the year, eh?

Warm Welcome

My lovely readers, I’m back! I apologize for completely disappearing from my blog for so long, let alone right in the middle of a challenge! Towards the end of the Summer I began to spread myself too thin between this blog, my youtube channel, my […]

The Weather is Weird, Sometimes | Fasolakia | Roasted Salmon | Apple Fennel Salsa | Radish, Watercress, and Basil Salad | One Cook, Two Books

Compared to yesterday, today’s weather was completely different. I’m not sure if it was because of a combination of the fans blowing throughout the house and the dismal, rainy outside, but lunch time today called for some sort of warm, comfort food.   My brother, […]

The Hottest Day of Vacation So Far | Spanish Style Gazpacho | One Cook, Two Books

Well my friends… This is it. Thursday, August 17th was the hottest day of the Summer so far. Or at least, that’s how it felt.

 

I’m guessing it’s because we have had guests over for the past week and we’ve been spending the majority of our time outside on the patio. Our timing seems to correlate to when the sun is at an angle in which our umbrellas are deemed useless. I watched from the kitchen on countless occasions as the umbrellas would end up being shuffled around, and my family was huddled in the small section of shade that they could get.

 

Anyways, I happened to put on a cute outfit yesterday. It was a nice flowy top with long sleeves and an open back, nice platform flats… and jeans. When we arrived home from our excursions and sat down to relax, I regretted my outfit. I also happened to be too lazy and not motivated enough to move, even as the sun slowly crept its way onto my already hot body.

 

Okay, enough is enough. Time for lunch to cool us down.

 

I have to say, I could not be more relieved that I had scheduled Mina Stone’s Spanish Style Gazpacho for lunch today. What better day than the hottest day of the summer to enjoy a cold, refreshing soup?

 

We make gazpacho all summer where I work. It turns out… we make it quite wrong. Mina’s recipe called for soaking bread that would then be added to the soup. I had only heard of this once before, when a customer asked if we do that with our gazpacho. Our answer was no.

 

That sounds a bit silly, right? A bread bakery not using bread in their gazpacho?

 

We try to keep our soups free of gluten, so that’s the only reason why I see us not doing it. I’m alright with that because it gave me the opportunity to experience something new! The recipe was super easy. I also went to my garden and used the first San Marzano tomatoes of the season in the soup. I let it chill a bit, and then it was time for serving!

 

Something else I had never heard of doing was putting ice in the gazpacho. I questioned this and was a bit concerned, relating it to how some people put ice in their milk and cereal, but followed the recipe.

 

Boy am I happy I did.

The ice truly cooled down the soup even more than my refrigerator did.

That was a dumb statement. Obviously it cooled it down more. It’s ice.

 

Anyways, the now even more chilled soup was perfect in the midsummer heat. Everyone devoured their soup, and I even sent our guests home with some.

This is going to be a new summer staple.