Tag Archives: Homemade

Same Pot, Different Year

Third annual red, white and blue pot! Check out the last two year’s projects here and here.

Memories of life a year ago around the Fourth was planning and having my baby shower, the on-set of swollen feet around 28 weeks, traveling almost every weekend and a lot of pilates. After being pregnant for a whole nine (actually ten) months it’s crazy/a little sad to actually see her at nine months old. When you think of time passing its usually illustrated in your mind as something clear, like air or wind but when you see your baby in front of you on earth the same amount of time it took to grow her it’s a unique moment in time right before your eyes. As we journey along this first year with the baby it’s been fun for me to think back to life exactly one year ago.

If you love your garden like we do, there’s always a way to find it mimicking your life. Another example of time passing and memories of last year. ↓

On the right is last year’s red, white and blue project. We get a lot of direct sun over the summer so any trace of blue or white has turned green by the relentless sun. With the exception of the sempervivums which has retained some of their red/maroon color. Just in case you need a reminder, this is what the pot on the right looked like just twelve months ago ↓If the pot itself on the left looks familiar, it’s from last year’s baby announcement. ↓ Same pot, different year. Those pink plants have since been removed and planted into the ground in our garden. All sorts of nostalgia over here!


Baby Leighton update: she is crawling, standing, scaling furniture. She yells ma ma mostly when I leave the room and she whispers da da when she’s crawling all over him. She loves to high five and eat all her veggies. Our plans for the Fourth are starting tonight when we do some nighttime gardening, after the baby goes down, to refresh all of our plants in the ground with more pumice. Then on the Fourth we’re going to a pick-your-own farm with family and relaxing the rest of the day! Happy Independence Day!

xoxo, rootedinmoss

Red, White and Don’t Be Blue

I’ve had the fortune over the years of spending Independence Day in different cities across America: Birmingham, Alabama, New York City, Jackson, Mississippi, Central Pennsylvania, Palm Springs, California to name a few. On July 4, 2012 the already nostalgic holiday took on additional significance when my uncle (my father’s brother) passed away in a tragic accident. We spent the next few years celebrating the 4th differently, without fireworks and barbeque. A passing is always a cause for reflection but a passing on a holiday leaves the quandary of how to move forward recognizing both events in the years to come. For me, my soul heals itself by creating something beautiful. So, in the spirit of Uncle Chris and all things red, white and blue this is what’s going on in the garden and in the kitchen this week.


Red, White-ish and Blue Succulent Pot

This succulent project was inspired by the big, beautiful Echeveria ‘Blue Sky’ I found a few weeks ago on it’s last leg at a home improvement store. It took time to nurse it back to health and now it’s the centerpiece of this project.

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Blueberry and Strawberry Buttermilk Bundt Cake with Lemon Glaze

I can’t say that in July I make our food resemble actual flags but I do like to be festive the week of Independence Day. I love using blueberries and strawberries in recipes this time of year. This buttermilk cake isn’t overly sweet and is the perfect light ending to any picnic or summer meal.

For the cake:

2 sticks of unsalted butter, softened, plus 1 tablespoon for greasing pan

3 cups plus 2 tablespoons all purpose flour

2 1/2 teaspoon baking powder

1/14 teaspoon salt

1 3/4 cups granulated sugar

1/4 cup vegetable oil

4 eggs, at room temperature

1 teaspoon vanilla extract

3/4 cup buttermilk

1 1/2 cups blueberries

4 to 6 large strawberries, diced, underripe ok

For the glaze:

3 cups confectioners’ sugar

1 tablespoon unsalted butter, softened

1 lemon, juiced and zested

Dash of vanilla

2 to 5 tablespoons milk                                                                  IMG_0508Preheat oven to 350 degrees. Grease 12- cup Bundt pan with 1 tablespoon softened butter.

In a medium bowl, whisk flour, baking powder and salt. In a larger bowl, beat remaining butter, granulated sugar and vegetable oil on medium-high speed until fluffy, at least five minutes. Scrape down sides of bowl with rubber spatula as needed. Once fluffy, beat in one egg at a time on low speed. Then beat in vanilla. Turn off mixer and add one-third flour and half the buttermilk, beat until incorporated. Add another one-third of flour and the remaining buttermilk, beat until just combined. Add remaining flour mixture and beat 30 seconds, scraping down sides. Finish incorporating mixture with rubber spatula, avoid over mixing.  IMG_0512

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Toss blueberries and strawberries, separately, in remaining 2 tablespoons flour. This will cause the fruit to suspend in the batter rather than sinking while baking.

 

 

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Spoon one-third of batter evenly into prepared pan. Place half of blueberries and strawberries onto batter then top with another one-third of the batter. Scatter the remaining fruit on top and cover with the rest of the batter.

IMG_0522IMG_0511IMG_0518IMG_0519Bake until the cake is golden brown, in the warmer months 1 hour, in the colder months 1 hour, 10 minutes. Test cake at 55 minutes with toothpick, if it comes back perfectly clean, cake is done. Transfer to a rack to cool for 30 minutes. Run a sharp knife along the edge of the pan to loosen the cake. Invert onto rack to cool completely before glazing, at least two hours. IMG_0521IMG_0520After cake has cooled and just before serving, make the glaze. Whisk confectioners’ sugar, butter, vanilla and lemon juice together. Whisk in one tablespoon of milk at a time until a thick glaze consistency is achieved. Pour glaze over cake, allowing it to drip over sides. Slice thick portions.
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We live in the land of the free because of the brave. Be safe celebrating!

xo, rootedinmoss

My International Love Affair

A text message ‘I love you’ appears from an unknown number. It must be him… He calls me in the middle of the night to tell me he’ll be on a plane and then a bus. I don’t know how many hours will pass until I hear from him again. My heart awaits the sound of his voice… I receive an email, it’s my travel itinerary. But wait, my name is misspelled. Will I be going undercover for this trip? There’s never a dull moment in this affair…Did I mention this affair is with my husband!? And my name misspelled on the travel documents that will inevitably get me called aside in immigration is a result of miscommunication between me and the third party international travel agent. And those unknown numbers are the result of cell towers many time zones away. It may not be an affair but sometimes it sure feels like one!

My husband has traveled far and wide the past few years for his career. The traveling and time apart have made for an exciting longing to be with each other somewhere, anywhere. For the times we aren’t together, I’ve mastered the art of carefully composing care packages and concealing baked goods to be shipped far away. Or at least I thought I was artfully concealing baked goods and snacks until FedEx called me to tell me my package was being confiscated by Mexico’s Department of Flora and Fauna for the transportation of “exotic animals” detected in a canine search. Hmm, surely they were surprised when they opened the package and found coffee cake, peanut butter fudge and Snickers, not lizards. Go figure.

Long night chats, handwritten notes or gifts arriving at my door are all fun but it’s the journey to see each other again that puts the romance in this affair. Certain trips I may take from start to finish several forms of transportation to get to him and that’s what elevates the desire in a wanderluster.  It’s all about the ‘if I make it through this it’ll make for a good story’ kind of trip. I’ve been at a border crossing, summoned out of my transportation, sniffed by a German Shepard and looked sideways by a federal agent and still manage to smile inside. It’s all part of the game, a player in this affair.

I’m waiting to see the sunset together again. The bittersweet joy of the best part of the day that lasts only moments. I’ve been watching the shuffle of people in and out of the terminals..I’m in an empty airport now. The sun sets. One day into this trip already gone, used on my journey here. Then I feel a hand on my shoulder. I can’t help but smile. I look behind me at someone so familiar yet still a bit curious. My heart laughs a little. In the backseat of the taxi we look at each other and in unison say, ‘You’d never believe what I went through to get here.’ He grabs my hand and smiles. Oh yes I do, I think. But we ride silently. We’ll story tell tomorrow. Right now, the night is ours…

Lemon Blueberry Cheesecake

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Of all the treats I’ve packed and shipped I’ve got to say this has to be the oddest one. How does one pack cheesecake in their checked luggage you ask? Cut it into bars, place the bars in cling wrap between ice packs and dry-fit workout clothes. Anything for my man.

For the graham cracker crust:

Butter, softened for greasing
3 tablespoons sugar
1/4 teaspoon ground cinnamon
10 graham crackers
1/2 stick unsalted butter, melted

For the filling:

16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced (zest and juice a third lemon if desired)
About 3/4 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

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Preheat oven to 325 degrees F.

For my photos featured in this recipe I doubled the recipe and used my cute heart dish. A single batch of this recipe is best made in a 9 by 9-inch glass baking pan. Grease the bottom of the baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, pulse sugar, cinnamon and graham crackers to a fine bread crumb texture. Add the melted butter and pulse a couple of times to fully incorporate. Taste, and sprinkle in extra sugar or cinnamon until desired taste is achieved. Pour into the lined baking pan and gently pat down with the base of a glass making sure that corners are pressed down firmly. Bake in the oven for 12 minutes until golden. When done set aside to cool while making filing. 

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Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. I like my filing very lemony so I usually add a third lemon if the lemons are small or not very juicy. The filing should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. You can create a cute pattern with the berries or scatter them randomly. They will sink but still be exposed and will burst a bit in the cooking process.

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Bake in the oven for 35 minutes or until the center only slightly jiggles, top will get golden in some spots. Remove from the oven and cool completely before refrigerating for at least 3 hours to overnight. Once set, remove from pan and peel away the parchment lining to reveal the beautiful crust and filling. If using a shaped pan like I did, remove the entire cake and place on cake stand for presentation then dust with powdered sugar.

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The Highways, Byways and Try-ways

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Coffee rules my routine and I freely admit it. There aren’t many things I like to do before I get my morning fix other than choose the mug I’ll enjoy my morning fix in.

Traveling on the road with my husband during his career as a professional athlete has made my search for coffee anything but routine. He and I have seen it all from the big cities to the rural outskirts. Sometimes there would be a coffee spot right in our hotel and sometimes there wouldn’t be a tasty cup for forty minutes in any direction.

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In our morning coffee pursuit we developed another love: long drives together. Before we had GPS, yes before we had GPS, we had a system of the highways, the byways and the try-ways. If we were staying near a major interstate or highway we were bound to find our lattes within five minutes. If we were near a secondary road or byway we’d sit back and know that we’d come across something within a half hour or so. Then there were the try-ways, the good old try-ways. As in, I’ll try going this way and when the pavement stops we’ll assume there’s not a Starbucks on this road. These were the days and roads I found myself wishing would be a part of every trip I’d take. The places where I knew there wasn’t a venti in sight but always an adventure outside my passenger seat window.

Somewhere between Tupelo and Texarkana our love blossomed on four wheels. Those were the days. The hop in the car, blast the A/C, and drive until we never found that cup of coffee we thought we were really in search of kind of days. We found so much more. Roadside fruit stands, untouched lakes that we swore we were the first to discover, grass really blowing in the wind, lightning coming straight from the sky above us, friendship…wanderlust…love.

From all of our drives a comfort came from the thought that if we never really found what we were searching for whether it be the right job or a certain status in life or even just a cappuccino, together our eyes would experience as much of this Earth, given to us by God, as we could.

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“Therefore, since we are surrounded by such a large crowd of witnesses to the life of faith, let us strip off every weight that slows us down, especially the sin that so easily trips us up. And let us run with endurance the race God has set before us.” Hebrews 12:1

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