Happy Valentines Day! I woke up to poem on the mirror directing me to my next poem. The many poems led me to a Chocolate Bar with sea salt!! Sweet and salty! What a sweet man I have! I can't wait to give Brett the gift I made for him! Heart shaped date bars! Every week he is begging me to make more!

Sunflower Date Cookies
Makes about 20

2 cups raw sunflower seeds
1 cup dates, pitted
1 cup raisins
2 tablespoons almond butter
2 tablespoons grated orange peel
1 tablespoon vanilla/orange extract

Soak raisins in the vanilla bean water or hot water with vanilla extract for about 15 minutes or until plump.

In a food processor, pulse the sunflower seeds and dates until combined. Add raisins, almond butter, and orange peel. Pulse until desired consistency is reached.

Form mixture into balls and flatten. If desired, top with almonds or blanched citrus zest. Refrigerate for about two hours.

7!
The funny thing is, I’m starting to feel a wee bit nervous. But I’m sure everything will run smoothly. I am only 7 days away from my due date! It is a date that we can't wait for!!

We are having a baby! February is already a great month because that was when my mom, and two aunts were born~! 11weeks!

Today my neighbor brought over some amazing chives. Being only in the fridge for a few hours they started tainting the water and tea. I had to make something with them fast before someone found them a new home. I made Garlic Chive Pesto!

Recipe:

I put one cup chives in a food processor, chunk of parmesan cheese, and added a a couple + glugs of olive oil,salt, one small clove of garlic and dropped in a handful of cashews (which you could leave out all together I think). You can always just taste test as you go, and if the chives aren't blending well- they need more oil. I added the lemon juice, bit of salt, and pinch of sugar in towards the end. Just blend and add as you go until it suits your tastes.

OH it has been cold around here! Lots of wooly layers are being worn. Unfortunately I haven't made a whole meal that Brett LOVES. Last night I made Curried Lentils and sweet potatoes with bread pudding a recipe from grama.Thankfully before dinner we went out for a run. I really enjoyed the bread pudding with rum sauce.

Today Brett took this blowy day off to enjoy his Christmas gift. I bought him a package for skiing at Boston Mills that includes lift, rental, and a lesson. He is thrilled to get started!

Cranberries are wonderful. Dr.OZ says they are really good for you so my gram would call it a healthy cake! I bought a bag of fresh cranberries and had a difficult time finding recipes that called for fresh. I found this on Smitten Kitchen and at 4pm I thought it would be such a delight for brett after a long day. I checked and I had everything on the list, how could it not be delicious.


You could make this cake for any occasion! While I was making it my mom said she was going to stop by for dinner. I told her how lucky she was because I was serving cake tonight! It is snowy and cold out and half the cake was gone! and we were all under the blankets sipping some beer.


Cranberry Upside-Down Cake

makes two 8″ cakes to serve 10 -12, from Smitten Kitchen

* 1/2 stick (4 Tbsp.) butter
* 2/3 cup light brown sugar, packed
* 1 Tbsp. molasses
* 1/4 cup water
* 2 1/2 generous cups cranberries, fresh or frozen

* 2 cups AP flour
* 1 cup sugar
* 2 tsp. baking powder
* 1 tsp. salt
* freshly grated nutmeg

* 3 large eggs, room temperature
* 1 cup sour cream/Plain Yogurt
* 1 stick (8 Tbsp.) butter, melted
* 1/4 tsp. favorite flavoring(Almond, Cinnamon, or Vanilla)

Preheat the oven to 375ºF, and butter two 8″ round cake pans.

In a medium saucepan, melt 1/2 a stick of butter. Add the brown sugar, molasses, and water and bring to a boil, stirring nearly constantly. Pour into prepared pans and set aside while you make the cake batter.

In a bowl, whisk together the flour, sugar, baking powder, salt, and grated nutmeg.

In the work bowl of your stand mixer, beat eggs and sour cream on medium speed until well blended. Add the melted butter and Flavoring and stir to combine. Add the flour mixture all at once and mix on low until fully incorporated and batter is smooth.

Pour the cranberries into the pans with the molasses mixture. Press them down a bit and create an even layer of cranberries in the bottom of the pan. Pour the batter on top of the cranberries and spread it evenly in the pan, being careful not to displace the berries.

Bake for about 40 minutes or until the top is golden brown and a tester comes out clean. Let cool on a wire rack for 10 minutes, then invert it over a serving plate.



P.S. – If you wanted to make this cake with even more cranberry goodness, use 3 cups of berries.

Our trip to CR was one of my favorite trips with brett! Laughing, Surfing, and great food. Costa Rica has beautiful beaches that allow dogs! The countryside is mountainous and you can see monkeys, snakes and many exotic plants. I feel like I still have hammock marks on my back it was so relaxing! While we were there our chef, Rafa made some wonderful meals all in two pans. The meals included Fish tacos, sushi night and the best sea bass brett has ever tasted!

I borrowed a cast iron pan from my mom to see if I would like a small or large pan. I made Sweet Potato hash with flank steak to create a deelicious burrito! We will have to see what brett thinks!

Today I discovered dried figs from trader joes. They were unexpectedly wonderful. I think I ate about four on our car ride home. Recently we brought a Djembe Drum into our home thanks to Tricia. During my lunch I have cherished the time to let out some of my creativity by making music.

I have a book that I love dearly. I actually bought it as a gift for my mother, but when I moved out I managed to bring it with me. I feel that the gift was all of the recipes that I make and share with her the fruits of my labor. I made a very spicy Ginger Curry Vinaigrette from Once Upon A Tart cookbook. My mother loves indian flavors and happily took a jar of it. My goal is to try every recipe. Once. Twice. Or if it is really good hide it in the freezer!

Maybe make something and share it with someone.

Usually I keep all of my recipes in my head and call them jessipes. I am attempting to write things down for others to enjoy.

Moroccan chicken with sweet spices, raisins, almonds and honey

Makes 6 to 8 servings.

2 boxes couscous, cooked
1 teaspoon ground cinnamon
1/4 cup honey, preferably a honey you love
1-1/4 cups whole blanched almonds
1- cup raisins
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 (3-inch) cinnamon sticks
2 garlic cloves, minced
1 large onion, coarsely chopped (1 cup)
3 pounds boneless skin-on chicken thighs, cut into 1-1/2 inch pieces
3 cups water
1/4 teaspoon crumbled saffron threads
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1 teaspoon salt
2 teaspoons Moroccan spice blend

Instructions
1. Whisk together Moroccan spice blend, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Add chicken, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until chicken is just tender, about 30 minutes.

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, about 15 minutes more. Uncover pot and cook, stirring occasionally, until stew thickens slightly, about 15 minutes more. Serve over mounds of hot cooked couscous.


Moroccan Spice Blend:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves