The Obligations of Having Talent

Actually, we started editing Shannon & Ben's video last weekend, but this weekend we plan on finishing!

So far we've gotten to the ceremony, and you know you're doing something right when you go back to watch it and just sit back and smile while it plays.

Instead of thinking of the things you want to fix.

So Ben and Shannon, get your guest room ready because it looks SOOO good we're going to just have to bring it to you and watch it together!

Food for Sharing,

the SupperSmiths, forging one meal at a time

Bag Attitude

First off, I'd like to apologize to the Brookshire's bagboy.

Let me explain, when SmithCale and I go to the store it's seriously like a date.

We bring our beloved, get-us-remembered bags.

I bring my list.

and my favorite cart pusher.

But last Saturday after shopping for Zoe, spending an hour stuck on the Loop around Dallas, driving home, then having to go to the store for food to prepare for our small group meeting on Sunday. I had just about had it, which the poor bagboy didn't see coming.

Sadly, I had my reusable bag in my purse, but he had already started placing our about 10 items in to what seemed about 10 different bags.

So I hastily started grabbing items to reconcile them into one bag and may or may not have said, "I don't need that many bags, let's save the planet!"

It was too late. My embarrassingly green, trash-heap reducing side had been freed.

Dear bagboy, I'm not mean, but I really just needed one bag.

Food for Patience,

the SupperSmiths, forging one meal at a time

Zoe Shopping

Many of you might remember our BFFs Monni and Jim are expecting their first baby girl, Zoe, in November!

Since it is already July, it was time for furniture shopping!

Where do you go for such things? Frisco, of course.

Too bad the people she brought along were only moral and excitement support, since none of us have kids!

In the end we found a beautiful black bedroom suit along with uber girly, ruffly sheets!

and a little something for Jim. (which, thankfully, he left at the store)

Biggest joke of the weekend:

How many college-educated people does it take to break down a stroller?

two?

Three?

Three plus Jim Four?

And now, come to think of it, I don't think we ever figured out that particular stroller.

Food for Babies,

the SupperSmiths, forging one meal at a time

Avocado Grilled & Chilled Soup

Chef’s Notes: In case you’re not from Texas, the South, most of the central United States or haven’t been outside for the last month: News Flash! It’s hot. It’s so hot that the word hot isn’t nearly long enough to convey the length of suffering. This “soup” is the perfect thing for when it a scorcher outside. It’s not too warm or cold and is light, but very filling. Also, can be completed in 30 minutes!

Plan of Attack:

1. Blend & Chill

2. Grill & Sizzle

3. Chop & Combine

Ingredients for 2:

1 avocado, divided

¾ C water

1/4C orange juice

¼ tsp salt

Pepper to taste

Red pepper flakes to taste (optional)

1 ear of corn, shucked and washed

1 red bell pepper, chopped into large pieces, seeded and divided

1 jalapeno, chopped in half and seeded (leave a few seeds based on your desired hotness level)

1-1.5oz pancetta

Fresh cilantro

Instructions:

1. Heat skillet and grill pan over medium-high heat
2. In a blender combine ½ chopped avocado, water, orange juice, salt and peppers. Blend until smooth then place in fridge.
3. Cook pancetta until crispy, remove from skillet, crumble and set aside.
4. Grill corn, ½ red bell pepper & ½ jalapeno until lightly charred.
5. While veggies are grilling: chop up the other ½ of the avocado, red bell pepper & jalapeno; set aside
6. Once grilled veggies are done. Stand the corn on an even end and cut downwards using a sharp knife to remove the kernels. Chop other veggies and set aside
7. Divide reserved chilled avocado mixture between 2 bowls.
8. Top with grilled corn, red bell pepper, jalapeno, pancetta crumbles and the reserved fresh veggies.
9. Christen with cilantro
10. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Welcome to the Number 26

I awoken bright and early my birthday morning and we went straight for our 2.5 mile run.

It was my birthday, pre-breakfast, and I can pose like a goober if I wanted to.

What does a big-girl do on her birthday? Work.

Then make herself dinner.

Seasoned lamb with a balsamic reduction along with edamame succotash & skillet cornbread

Dinner entertainment included Rango which may or may not have been made funnier by a bottle of Rose wine.

Opened a few gifts.

A new white kindle complete with faux surprised face (SmithCale is terrible at surprises and let this one slip a month or so ago. So then, of course, I opened them as soon as they came in: Tuesday)

Every good book needs a cover.

and wishes.

Here's to the next year (and MANY more to come)!

I was humbled and honored to receive so many emails, texts and posts from my facebook friends.

Thank you all and your wishes came true: it was wonderful.

Food for a good year,

the SupperSmiths, forging one meal at a time

What a Difference in a Decade

Today marks the last day I'll be 25.

I guess now I'll be considered on the latter side of mid to late-20s.

In honor of my birthday, I'm going to share something with you; more about me. Which, to be honest, makes me panic a little. I like to keep everyone about an arms distance from me just in case they ever feel like judging me.

But, in order for change to happen a shift must occur.

Here was my 15th birthday:

Now let me tell you what hasn't changed from this picture:

1. I still love turkey

2. and a good funny face

That girl from a decade ago has taught me much more:

1. To be kind, because we're all just trying to bandage our wounds.

2. To be shrewd and not rely on beauty.

3. Hard work reaps bountiful rewards.

4. Personality can get you pretty far.

5. the Amazing Grace of God to heal, teach and change.

Food for a change,

the SupperSmiths, forging one meal at a time

P.S.- and NO we aren't having children yet! (It seems like everyone asks)

Food-fesions

You may or may not have noticed that I haven't been sharing with you all our most recent recipes.

Not because I haven't been cooking, but because I think my recipe database is built up enough that they tend to repeat themselves. And, let's be honest, not everyone's going to actually use them.

Instead I still wish to inspire you with my best skillet and have decided to share a little more about myself. A little. Let's not get crazy now :)

Just to prove I haven't fallen off the kitchen wagon: a few highlights from last week.

Garlic Naan topped with Mango Chutney, grilled squash & bell pepper and caramelized onions.

Baguette Panini filled with shredded chicken, tomato jam and nectarine slices.

Chicken, black bean & cilantro ricotta quesadilla with a side of peach salsa.

Don't worry, I will always share the best recipes with you (like the un-sloppy joe pockets)

Food for Life,

the SupperSmiths, forging one meal at a time

Un-Sloppy Joe Pockets and HP 7.2

Chef’s Notes: Friday was HP D-Day for the Smith household. Having caught the bandwagon late, catching the Hogwart's express at about the 4th movie, we have waited in anticipation for the final day! In preparation for today, I just finished re-reading the book on Wednesday and planned a tummy-filling meal pre-showtime. With glasses, wands, owls, snitches, robes, dementors, Ministry of Magic, muggles, prophesies, spell-books, Wingardium Leviosa, Dumbledores, Snapes, Hermiones, Rons and Harrys in-tow we headed to end the quest.

Plan of Attack:

1. Prep dough

2. Cook ground meat filling

3. Assemble and Bake

Ingredients for 2:

1 Recipe for 2 servings of pocket dough

1/3 lb ground beef

15oz can of diced tomatoes with chilies

1/8 C ricotta cheese

Yellow mustard

Fresh spinash

Red onion rings

2 oz grated mozzarella cheese

Instructions:

1. Preheat oven to 425 degrees
2. Prepare dough, place in bowl and cover with damp paper towel until ready to use.
3. Heat skillet over medium-high heat and add meat and brown until all pink is gone, draining away any excess fat if needed.
4. Add can of diced tomatoes and keep at a high simmer until liquid has evaporated; remove from heat and set aside.
5. Roll dough into about a circle about 8-9” in diameter
6. Only on ONE HALF of the dough smear ½ of the ricotta cheese leaving ½” perimeter on the outside and drizzle with yellow mustard.
7. Top with spinach ½ of the beef mixture, red onion, and grated mozzarella cheese
8. Fold over dough and pinch closed; repeat for other pocket
9. Using a wide spatula carefully move the pockets to a baking tray or plate to move to a pizza stone.
10. Bake for 15 minutes. Turn the oven off and allow to set for 5 minutes with the door closed.
11. Enjoy!

Proof that they were actually non-sloppy

3D downfall: glasses on glasses

Shear excitement!

Food for our generation's Star Wars,

the SupperSmiths, forging one meal at a time

Pocket Dough

Plan of Attack:

1. Mix

2. Roll

Ingredients for 2 pockets/calzones:

¾ C all-purpose flour

1 ½ tsp active dry yeast

½ Tbsp olive oil

¼ tsp salt

1 tsp sugar

½ C warm water

Instructions:

1. Mix flour, yeast, salt and sugar in a bowl
2. Add oil and warm water and mix until dough forms (adding more water if necessary)
3. Roll into needed shapes
4. Enjoy!

Keeping your Cool

This morning on the news the poor Meteorologist was giving more bad news about the drought and oven settings temperatures.

To cheer us up, or torture us, I can't quite tell, he showed the map from 6 months ago when it was 20 degrees.

In the same torturous spirit, I'd like to try to cheer you up while you wipe the sweat from your brow and reminisce.

So go shake a tree and pretend you're being doused in snow, but mostly: STAY COOL!

Food for Holy Moly that's hot,

the SupperSmiths, forging one meal at a time

the Applegates

Shannon & Ben finally tied the knot last Saturday after a year and a half engagement!

We rehearsed in the breath-taking chapel. Cousin Hannah was her stand in.

There was lots of talking and hugging.

The men partook in a little evening frivolity.

and then they were married!

You see that relief especially on SmithCale's face?

Congratulations to a really sweet, savvy couple!

Food for Family,

the SupperSmiths, forging one meal at a time

Beans & Greens over Toasted Baguette

Adapted from Clean Eating

Chef’s Notes: We are slowing recovering from the wedding weekend madness. It was beautiful, emotional and EXHAUSTING, but definitely worthwhile. Now we’re looking at about 2 months worth of editing! For the first time in my life I now understand why at Cracker Barrel (where I had a 1 year career), they have you take out pepper sauce with greens. Those older people really know their vegetation.

Plan of Attack:

1. Soak/ cook Beans

2. Saute

3. Toast

Ingredients for 2:

½ C dried beans

2 C water

4 oz baguette (about 6-7 inches long)cut in half lengthwise, then halved again

½ Tbsp olive oil

2 Tbsp anchove-paste

2 garlic cloves, minced

1 bunch kale, washed

2 Tbsp raisins

¼ C chopped black olives, drained

1 Tbsp pine nuts, toasted

¼ C grated pecorino romano cheese

Salt to taste

Pickled pepperoncini juice to taste

Instructions:

1. Soak dried beans in water overnight. The next morning drain beans and place into slow cooker along with 2 C water and salt; Cook on low for 6-8 hours, drain and set aside.
2. Heat broiler to HI
3. Toast pine nuts over medium-high heat; remove and set aside
4. Heat olive oil in large skillet to medium heat.
5. Add garlic & anchovy paste, stirring until fragrant (about 1 minute)
6. Add 1 C water, beans, raisins, nuts, salt and olives
7. Then tear the kale into pieces, leaving out the stems, and cook until water evaporates and kale becomes tender; about 5-6 minutes.
8. While kale mixture cooks, toast the cut baguette under the broiler until it is toasted.
9. Place ¼ of the toasted baguette on a plate and top with ½ of the beans & greens mixture
10. Top with grated cheese & pickled pepperoncini juice
11. Enjoy with other ¼ of toasted baguette!

Food for Life,

the SupperSmiths, forging one meal at a time

Kitty Karma

Every time I think about the spoiled level of our cat and most American pets it makes me long to believe Karma is real.

Let me explain, I'm not changing religions or anything, but hear me out. How awesome would it be to come back as a well-pampered pet?

Here's just a regular day for Butters.

Go outside, bird watch, and nap under peach tree.

(If you look very closely, there's the bird that taunts her.)

Roll in grass.

Scowl that your rolling was interrupted.

And be able to creep people out with your kooky eyes and lioness stare.

Food for Fun,

the SupperSmiths, forging one meal at a time

Pork & Papaya with Couscous

Adapted from Clean Eating

Chef’s Notes: Having only met papaya twice this year, I know at least one thing about it. Papaya requires a little heat to remove the bitterness. I can't explain away it's rhubarb-like qualities, but when I saw the original recipe stirred it in raw: quick change! We loved the way this turned out! With the added sweetness from the papaya and stir-fry sauce along with that little kick of Szechuan heat. Magnifique!

1. Cook couscous

2. Saute Pork

3. Combine

Ingredients for 2:

½ C water

½ C couscous

1 tsp olive oil

1 tsp low-sodium soy sauce

¼ tsp ground ginger

1 Tbsp Szechuan stir-fry sauce

2 garlic cloves, minced

8 oz pork tenderloin, sliced into 1/2” strips

1 Tbsp lime juice

¼ C fresh cilantro, minced

2 green onions, diced

½ Hawaiian papaya, peeled, seeded and cubed

Instructions:

1. In a sauté pan bring ½ C water to a boil. Remove from heat and add couscous. Cover and allow to set for at least 5 minutes.
2. Heat olive oil in a skillet over medium-high heat. Add garlic; sauté 1 minute
3. Add pork, ginger, soy sauce and stir-fry sauce; reduce heat to medium and cook until pork is done (about 5-7 minutes)
4. Add cilantro and papaya and cook for another 1 minute
5. Remove from heat and stir in green onions.
6. Fluff couscous with a fork and divide into 2 bowls
7. Top with pork mixture
8. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Cheap: A definition

Before I met SmithCale, I didn't drink coffee. He only drank it at work, so we didn't even register for a coffee pot when we got married.

Fast forward about 2 years, and my parents gave him this red Cuisinart widdle coffee maker for Christmas.

Then I gave up sodas, and learned that when milk and sugar is added to said bitter drink: yum!

It worked great for about 2 years; then it broke. Well, not technically, but needed to be unplugged and replugged to start.

So I did that for about 6 months .

Then it needed to be unplugged, replugged, click. Nothing

Unplug, replug, click: nothing. (Repeat about 6x)

(A little angrier now) Unplug, replug, click: FINALLY!

I would have kept going with this method, until it affected SmithCale and almost made him late for work because of it's refusal to start.

So he drug me kicking and screaming to Kohl's where we bought a new, updated version of the widdle coffee pot for $35 (oh, the humanity! How do they get away charging that?)

I am cheap, but I'm not sorry!

Food for Life,

the SupperSmiths, forging one meal at a time