Fennel, Pea, and Bean Salad with Bacon

Late January in Minnesota can be underwhelming - the fun and busy-ness of the holiday season is long past, the weather is dark, cold, and grey, and fresh, local produce is but a hazy memory.  However ... the days are getting longer (I actually donned my sunglasses on my way home from work one evening this week!), it's time to start planning for this spring's garden (and time to order seed potatoes and onion slips!), and thanks to local greenhouses and frozen produce, entirely possible to enjoy a crisp, fresh, abundantly GREEN salad loaded with the promise of spring.

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1/4 c extra-virgin olive oil
• 1/3 c pine nuts
• 1/4 c minced shallots
• 1/4 c fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 c minced fresh chives
• salt and pepper, to taste
• 1 cup frozen edamame, thawed and drained
• 1 large bulb fennel, cored and thinly sliced
• 1 cup frozen green peas, thawed and drained
• 1/4 c shredded parmesan
• 1/2 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 1 bunch watercress, stemmed
• 1 head bibb lettuce, cored and torn into small pieces
• 4-6 slices bacon, cooked and crumbled

DIRECTIONS:

1. Toast the pine nuts: heat the olive oil in a small frying pan over medium heat.  Add the pine nuts and shallots and cook, stirring occasionally, until the shallots are soft and the pine nuts are golden brown.  Strain the pine nuts and shallots, reserving the oil.  Cool.
2. Make the lemon-chive vinaigrette: combine the reserved oil, lemon juice, Dijon, chives, and salt and pepper in a pint-sized mason jar.  Puree and emulsify the vinaigrette using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
3. Pack the salads: divide the vinaigrette evenly among 4 tall quart-sized containers.  Layer the pine nuts, edamame, fennel, green peas, parmesan, mint, parsley, watercress, and bibb lettuce in the jars.  Divide the bacon evenly among 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with bacon.

TIME-SAVING TIPS: Use your favorite citrus-flavored vinaigrette in place of the lemon-chive vinaigrette. Toast the pine nuts in the microwave and omit the shallots. Use pre-cooked bacon.

SPECIAL DIET SWAPS: For a vegetarian salad, substitute roughly-chopped smoked almonds, store-bought mock bacon crumbles, or coconut bacon for the cooked, crumbled bacon.  For a vegan salad, choose a suggested bacon substitute and also substitute store bought or homemade vegan parmesan crumbles for the shredded parmesan.  For gluten-free diners, choose mustard labeled "gluten-free."  Substitute unsalted sunflower seeds for the pine nuts to accommodate tree nut allergies.

Food styling, photography, and infographics by Robert Campbell.

Shredded Collard Salad with Sweet Potato and Cashews

This is one of those salads that is way, way more than the sum of its parts.  It doesn't look like much, but the roasted sweet potatoes, tangy dressing, bright collards, creamy cheese, and crunchy cashews combine to make something altogether magical.  (Rob and I texted each other at lunch time about this one - it was that delicious!)  I hope you like it as much as we did!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 2 large sweet potatoes, peeled and cubed
• 5 tbsp extra-virgin olive oil, divided
• 1 tbsp whole cumin seeds
• 1 tbsp dried thyme
• 2 cloves garlic, minced
• salt and pepper, to taste
• 2 tbsp fresh lime juice
• 1 tsp minced fresh ginger
• 1 large bunch collard greens, stemmed and shredded
• 4 1-oz individually-wrapped goat cheese rounds
• 1/2 cup roasted, unsalted cashews, roughly chopped

DIRECTIONS:

1. Roast the sweet potatoes: preheat the oven to 450 degrees Fahrenheit.  Combine the sweet potatoes, 1 tbsp olive oil, cumin seeds, thyme, and salt and pepper to taste.  Roast until the sweet potatoes are tender and golden brown, 20-30 minutes.  Cool.
2. Make the ginger-lime vinaigrette: combine 1/4 cup olive oil, lime juice, fresh ginger, and salt and pepper in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
3. Pack the salads: divide the vinaigrette evenly among 4 tall quart-sized containers.  Layer the sweet potato and collard greens in the jars.  Add 1 round goat cheese to each jar.  Divide the cashews evenly among 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with goat cheese and cashews.

TIME-SAVING TIPS: Substitute bottled lime juice for the fresh lime juice.  Substitute pre-washed, bagged collards or baby kale for the shredded collards.

SPECIAL DIET SWAPS: This salad is vegetarian and gluten-free as-is.  For a vegan option, omit the goat cheese, or substitute a homemade or store-bought vegan goat cheese for the dairy cheese.  Substitute unsalted sunflower seeds for the cashews to accommodate tree nut allergies.

Food styling, photography, and infographics by Robert Campbell.

Asian Slaw with Ginger Sesame Dressing

This salad was inspired by a prepared salad Rob would occasionally pick up from one of our local high-end grocery chains ... a delicious combination of flavors and textures, but expensive at nearly $9 apiece, and wasteful, due to the many disposable plastic containers the store used to keep the individual salad components fresh.  I decided to re-vamp the salad as a homemade, portable version, adding a few of my own tweaks and adaptations.  Enjoy!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 5 tbsp sesame seeds, toasted, divided
• 1 clove garlic
• 1 tsp minced fresh ginger
• 3 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp packed brown sugar, agave, or honey
• 5 tbsp canola oil
• 2 tbsp toasted sesame oil
• 1 tsp Chinese 5-spice powder
• 4 boneless, skinless chicken thighs
• 1 large carrot, peeled and shredded or julienned
• 1/2 lb green beans, trimmed and cut into 1-inch pieces, lightly steamed and cooled
• 1 large red bell pepper, sliced or chopped
• 1/2 medium green cabbage or Napa cabbage, cored and shredded
• 1/4 cup sliced almonds, toasted

DIRECTIONS:

1. Make the ginger-sesame dressing: combine 1 tbsp sesame seeds, garlic, ginger, rice vinegar, soy sauce, sugar, and oils in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)  Reserve 1/2 cup dressing.
2. Cook the chicken: Add 1 tsp Chinese 5-spice powder to the remaining dressing. Marinade the chicken thighs in the 5-spice dressing for 20 minutes (or longer if you have the time.)  Roast the chicken thighs at 350 degrees Fahrenheit for 45 minutes, or until fully cooked.  (Alternately, grill the chicken thighs until fully cooked.)  Cool, then dice the chicken into bite-sized pieces.
3. Pack the salads: add 2 tbsp remaining dressing to each of 4 tall quart-sized containers.  Layer the chicken, carrots, green beans, red bell pepper, and cabbage in the jars.  Add 1 tbsp almonds and 1 tbsp sesame seeds to each of 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with sesame seeds and almonds.

TIME-SAVING TIPS: Substitute your favorite bottled Asian-style salad dressing for the ginger-sesame dressing.  Use store-bought rotisserie chicken in place of the marinaded chicken thighs.  Substitute 1 package pre-shredded coleslaw mix for the cabbage and carrot.  

SPECIAL DIET SWAPS: For a vegetarian/vegan salad, substitute 1 14-oz package water-packed extra-firm tofu, drained and pressed, for the chicken.  For gluten-free diners, choose oils and vinegar labeled "gluten-free," and substitute gluten-free tamari for the soy sauce.  

Food styling, photography, and infographics by Robert Campbell.

Kale Slaw with Peanut Dressing

Ah, kale salad.  I googled "kale salad recipe" and received nearly 3 million results.  Kale (and kale salads) are trendy, and for good reason - kale salads are nutritious, delicious, and make use of the hardiest of winter greens.  There is so much to love about this kale salad - the sweet-tangy peanut dressing, the colorful and crunchy veggies, the satisfying protein boost from tempeh and peanuts ... so scurry off to the grocery store and grab some kale, quick!  

YIELD: 4 quart-sized salads

INGREDIENTS:

• 3/4 cup roasted, salted peanuts (divided)
• 1/3 c canola oil
• 3 tbsp apple cider vinegar
• 1 tbsp packed brown sugar
• 1/2 tsp kosher salt
• pinch red pepper flakes
• 8 oz tempeh
• 1 large carrot, peeled and shredded or julienned
• 1 large red bell pepper, sliced or chopped
• 1 large or 2 small bunches "dinosaur" kale, stemmed and shredded

DIRECTIONS:

1. Make the peanut dressing: combine 1/4 cup peanuts, oil, vinegar, brown sugar, salt, and red pepper flakes in a pint-sized mason jar.  Puree and emulsify the dressing using a handheld stick blender.  (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.)
2. Cook the tempeh: bring a small saucepan of water to a boil.  Add the tempeh, turn the heat down to low, cover, and simmer the tempeh for 10 minutes.  Drain and cool slightly.  Grill the tempeh, or pan-fry in a teaspoon or two of oil until golden brown.  Season with salt and pepper, and cut the tempeh into cubes.  Cool.
3. Pack the salads: divide the dressing evenly among 4 tall quart-sized containers.  Layer the tempeh, carrot, bell pepper, and kale in the jars.  Divide the remaining peanuts evenly among 4 2-ounce jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with peanuts.

NOTE: I call for "dinosaur" kale in this recipe, simply because I find the flat leaves easier to prep, but you could certainly substitute regular curly green kale if that is what you prefer or what is available at your local market.

TIME-SAVING TIPS: Substitute your favorite prepared peanut sauce for the peanut dressing.  Substitute 1 cup prepared julienned carrot for the shredded carrot.  Substitute pre-washed, bagged baby kale for the shredded kale.

SPECIAL DIET SWAPS: This salad is vegan as-is.  For gluten-free diners, choose oil, vinegar, and tempeh labeled "gluten-free."  Substitute salted sunflower seeds for the peanuts to accommodate peanut allergies.

Food styling, photography, and infographics by Robert Campbell.

Black-Eyed Pea Salad

Happy New Year, and welcome to 52 Weeks of Mason Jar Salads!  I wish you all a happy and healthy 2017, however "happy" and "healthy" feels to you.  Me?  I'm always working towards less stress, more sleep, more exercise, more laughs, and more vegetables!

Eating black-eyed peas in the new year is said to bring luck and prosperity.  Although I'm not a terribly superstitious person, black-eyed peas are nutritious and delicious ... who am I to mess with tradition?  While black-eyed peas are typically cooked with collard greens and ham hocks, I decided to keep the collards raw in this salad, and swap in some smoked paprika for the salty, fatty pork product.  This vegan salad is loaded with crunchy, colorful veggies, low-fat protein, and spicy-smoky flavors!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 4-6 tbsp red wine vinegar (to taste)
• 4-6 tbsp extra-virgin olive oil (to taste)
• 3 cloves garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp hot sauce
• kosher salt and black pepper (to taste)
• 4 cups cooked black-eyed peas, rinsed and drained
• 1/4 c chopped fresh parsley
• 1 jalapeño pepper, seeded and minced
• 1/2 large red onion, thinly sliced
• 1 large red bell pepper, sliced or chopped
• 1/2 pint cherry or grape tomatoes, halved
• 1 large bunch collard greens, stemmed and shredded
• tortilla chips, for serving

DIRECTIONS:

1. Make the marinated black-eyed peas: whisk together the vinegar, olive oil, garlic, paprika, hot sauce, salt, and pepper.  Fold in the black-eyed peas, parsley, and jalapeño.
2. Pack the salads: divide the marinated black-eyed peas evenly between 4 tall quart-sized containers.  Layer the red onion, red bell pepper, tomato, and collards in the jars.  Pack a few tortilla chips in a snack-sized zip-top bag for each salad.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with lightly crushed tortilla chips.

TIME-SAVING TIPS: Use 2 15-ounce cans of black-eyed peas in place of the cooked black-eyed peas.  Use pre-washed, bagged collard greens if available in your area (or substitute pre-washed, bagged baby kale for the collard greens.)

SPECIAL DIET SWAPS: This salad is vegan as-is.  For gluten-free diners, choose 100% corn tortilla chips, oil, vinegar, and hot sauce labeled "gluten-free."

Food styling, photography, and infographics by Robert Campbell.

Helpful Tools and Gadgets

As we prepare to launch "52 Weeks of Mason Jar Salads," I thought I would take a moment and mention a few helpful tools and gadgets you may want to have around for streamlined mason jar salad prep and storage!

PREP TOOLS

KNIVES

I would say the most important prep tool (and skill) you will need at your disposal is a good, sharp knife and knowledge of how to use it.  There are so many opinions on which knife is the "best" knife, and honestly, I don't think there is a "right" answer to that question.  Knives are as unique as the cooks who use them, and my best advice is to use a knife you like chopping with.  :)  Simple as that!  If you don't have knives you like chopping with, or feel like you are ready for an upgrade, I would encourage you to pay a visit to your friendly neighborhood kitchen store and take different types and brands for a "test drive."  The best way to decide whether you like a knife is to chop up some veggies!

Regarding knife skills ... there are lots of ways to chop an onion, a carrot, a bunch of kale.  Some are more efficient than others, and if you are interested in learning some basic techniques, there are a myriad of YouTube videos out there to check out.  Otherwise, you could sign up for a knife skills class at your friendly neighborhood kitchen store - another great resource to learn how to safely and efficiently chop veggies for your salads!

Here are a few other prep tools I reach for again and again when prepping our weekly salads:

SALAD SPINNER

I use our salad spinner on a near-weekly basis for washing and drying our salad greens.  Salad spinners also do a great job of drying softer items such as canned beans, berries, or olives.  I'd encourage you to invest in a salad spinner if you don't already own one!

STICK BLENDER

I luuuuuuuuurrrrve my stick blender.  It is the most awesome tool for so many things, including whipping up quick and simple homemade sauces and salad dressings!  (And the best part ... you don't even have to pre-chop ingredients such as garlic, fresh herbs, or shallots for your vinaigrettes!)  The stick blender allows me to emulsify the creamiest vinaigrettes and puree the smoothest sauces, while being quick and simple to clean up.  

CANNING FUNNEL

I would guess the average home cook probably does not have a canning funnel laying around, but they are inexpensive and handy little buggers for packing mason jar salads.  I reach for the canning funnel most often when adding beans or grains to my salads.  Less mess!

STORAGE TOOLS

Mason jar salad storage is relatively simple - you don't need much beyond a quart-sized container, and maybe one or two other small gadgets in order to pack an awesome lunch to go!

QUART CONTAINER

The classic mason jar salad container is, of course, a quart-sized, wide-mouth mason jar.  (Wide mouth v.v. important!  If you pick up regular mouth mason jars by mistake, I would recommend returning them - they are difficult to pack, and I'd bet it would be almost impossible to extract a mason jar salad from one of them!)  Tall, plastic quart containers are another option for those of you who may want a sturdier, lighter-weight salad transportation vessel.  They aren't quite as attractive as the mason jar, but infinitely more practical!

2 OZ JAR

We love these little plastic 2 oz jars for packing nuts, crumbled bacon, or other small items we want to keep crunchy.  These little jars fit right inside the top of the mason jar or quart container, making it super-duper easy to grab-and-go those salads on busy mornings.

SNACK-SIZE ZIP-TOP BAG

Some bulkier crunchy things such as pita chips, tortilla chips, or croutons pack best in a snack-size zip-top bag.  You can use the disposable kind, or invest in a few of the reusable ones that have a zipper or velcro closure, if you are feeling thrifty and/or environmentally-conscious.  We typically attach any crunchy things in snack-size bags to the salads using a garden-variety rubber band.  Having the crunchy things pre-packed and attached to the salads adds to the ease of grabbing that healthy lunch in the morning as you rush out the door.  No need to remember two containers!

NARROW SPATULA

Mason jar salads don't get soggy because you pack the dressing/sauce at the bottom of the jar, right?  Well ... sometimes that dressing or sauce gets a little stuck to the inside of the jar, leaving your salad underdressed and less delicious.  Bummer.  Solution?  Keep a narrow, long-handled spatula at work to get every last drop of your delicious salad dressing out of that jar and into your bowl.  (I keep a spatula in my pen cup at work ... it's kind of ridiculous, but also kind of awesome, if you ask me!)

See you tomorrow for week 1 of "52 Weeks of Mason Jar Salads!"

Food styling, photography, and infographics by Robert Campbell.

Mason Jar Salad FAQs

How come the salads don't get soggy?
The magic is in how you pack the mason jar salad - layering the dressing on the bottom is key!  Check out our post for more mason jar salad packing tips.  They really don't get soggy, we promise!

Isn't it expensive to eat all that fresh produce?
It can be.  Produce tends to be one of our biggest grocery expenses each week; however, we see the benefits outweighing the costs.  Even though our grocery bills are higher than the average couple's, we find we eat out less frequently during the week if we have grab-and-go lunches available.  (We also probably eat more healthfully, too!)  When you consider how expensive it is to go grab a sandwich, soup, or salad 5 days a week, the extra money spent on produce starts to seem worth it.  Out-of-season produce can be cost-prohibitive (and not all that delicious sometimes,) so we have tried to focus the salads on seasonally-available ingredients whenever possible.  We also encourage you to frequent your neighborhood farmer's market, or think about starting a small garden - two more inexpensive ways to get ahold of lots of affordable, in-season produce!

Isn't it time-consuming to make all those salads every week?
It can be, at first.  Like any skill, mason jar salad planning and prep gets easier (and faster) the more you do it!  I generally make our salads on Sunday afternoons, and I estimate it takes me about an hour to make four salads, depending on how many different kinds of components they contain, how many of the components I decide to make from scratch, and how much prep those individual components require.  (Cooking meat for Rob adds time; washing and prepping large batches of greens also takes time!)  We will recommend time-saving tips in each of the individual recipes in the coming weeks!  Sometimes salad prep feels like a lot of work on Sunday afternoons, but it such a HUGE timesaver during the week, I feel like the benefits far outweigh the costs.  We love the convenience of having grab-and-go healthy lunches all week long!

Do you need any fancy tools or gadgets?
My answer to this question, when regarding kitchenwares, is almost always, "no."  I find I need little more in my kitchen than a cutting board, sharp knives (and knife skills!), measuring cups and spoons, and good-quality cookware and bakeware.  However, there are lots of amazing kitchen gadgets out there, and we have found having a few things pretty darn handy when preparing weekly salads to go.  We'll be back later this week with a post dedicated to useful mason jar salad gadgetry!

Food styling, photography, and infographics by Robert Campbell.

Team 52 Weeks

Meet the crew behind the salads ...

TEAM 52 WEEKS

(updated May 2017)

Catherine (content and ideas, recipe development, and writing) has been blogging at "FOOD SNOB" since 2005.  She is a teacher by training, nonprofit manager by day, and passionate home cook/baker/canner, environmentalist, vegetarian, knitter, singer, and all-around DIY-er by night.

Robert (food styling, photography, and infographics) is a freelance graphic designer and production artist working in the Twin Cities.  He is a self-described "happy eater" and grillmeister, loving all foods, both plant- and animal-derived. Robert is a tech nut with an iPhone cable for every room.

We enjoy gardening, hiking, biking, walking, seeing live music, traveling, trying new-to-us restaurants, thinking up terrible band names, egg sandwiches, and laughing at Rob's cheesy jokes.  We met in October of 2015, and make a pretty great team!

Hector (Chief Executive Officer in Charge of Napping and Personal Trainer to the Humans) is a Chinese Shar-Pei/American Staffordshire Terrier/Chow Chow/Golden Retriever/Keeshond/Rottweiler  former foster dog who never got himself adopted out - Rob decided he was a keeper.  Lucky us!  He is friendly, calm, and quiet, and loves napping, walking, being with his humans, scratches behind the ears, chasing anything fluffy and twitchy, bacon grease, and Catherine's homemade peanut butter dog cookies.

Penny (Chief Executive Officer in Charge of Squirrel Treeing and Personal Trainer to Hector) is a Labrador/Rhodesian Ridgeback mutt we adopted in May of 2017.  She is friendly, energetic, and quiet, and although we are just getting to know her, she loves walking, running, wrestling with Hector, being with her pack, licking your hands or legs, chasing anything fluffy and twitchy, rolling in the grass, and Catherine's homemade peanut butter dog cookies.

Oliver (Chief Executive Officer in Charge of Complaining and Acceptor of Rare Scratches Behind the Ears) is a tortoiseshell tabby Catherine adopted from the Animal Humane Society in 2002, who now lives with her dear friend, Stephanie.  Oliver is a classic cranky grandpa kitty, who enjoys eating, knocking things off shelves, hiding, eating, occasionally escaping the apartment, eating, tipping over the garbage, swatting Hector in the nose, and eating.  Basically, he'll be your best friend if he's hungry, then when you feed him, he's done with you.  Ah, cats.

More to come, as we are furiously putting the finishing touches on our first posts in "52 Weeks of Mason Jar Salads!"

Packing a Mason Jar Salad

It's almost time to launch our new blog series, "52 Weeks of Mason Jar Salads" - the series during which we bring you a shiny, brand-spanking-new recipe for a mason jar salad for 52 WEEKS IN A ROW!  Yes!  52 unique, delicious, nutritious, make-ahead, packable salad recipes (adaptable to a variety of special dietary needs) coming your way, via this humble food blog.

We're going to start rolling out the recipes January 1st, 2017 (because we all want to eat a little healthier after the indulgent holiday season, right?), so until then, we thought we'd keep you all busy with a few "prequel" posts.

First ... Packing a Mason Jar Salad

Mason jar salads are not new to the scene, and there are several schools of thought as to how to pack the best mason jar salad - here is what we've found works best for us:

Dressing: always, always on the bottom.  Packing the dressing on the bottom of the jar keeps the rest of the salad fresh, and instantly dresses your salad when you invert the salad into a bowl!  Win-win.

Protein: we've found the protein component of the meal (diced/shredded meat or cheese, beans or lentils, cubed and browned tofu or tempeh, hard-boiled egg, etc.) can stand up to up to a week of slight soaking in the dressing, so it makes a natural second addition.

Sturdy Veggies: things like shredded carrots or beets, edamame, green peas, sugar snap peas, sliced red onion, roasted potato or sweet potato, dried fruits, sweet corn, and the like do well next.  They can survive an accidental splash of dressing if your salad tips in your bag on your way to work, and provide another layer of protection.

Delicate Veggies: tomatoes, bell peppers, cucumbers, fresh fruits, and anything else juicy and highly perishable belong next.  If they happen to "weep" at all, the layers below can handle the extra moisture, and they are lightly cushioned by the top layer in your jar.

Greens: always add to the jar last!  We have found greens such as shredded kale, cabbage, or collards, fresh baby spinach, and romaine do exceptionally well in mason jar salads, as well as fresh herbs and some head lettuces such as butter or bibb.  We have had varied success with mixed baby greens, although we enjoy them immensely!

Crunchy Stuff: sometimes you may want to add nuts or seeds, croutons, crushed tortilla chips, cooked  and crumbled bacon, or other delicious toppings to your salad that would become damp (and therefore unappetizing) if added to the jar.  We find packing those items separately (in a snack-size zip-top baggie or small container) to be the best strategy for keeping crunchy stuff crunchy!

We have found that by following this packing method, our mason jar salads stay fresh in the fridge for up to a week, providing us convenient lunches (and sometimes suppers) all the work week long.

See you soon for more tips as we count down to the launch of "52 Weeks of Mason Jar Salads!"


Food styling, photography, and infographics by Robert Campbell.

Lately, I've Been ...

Well, hi there.  :)

It's been a minute.

What have I been up to, you ask?

Well, lately, I've been ...

Working ...
On finding a leadership position in my field.  And I did it!  After a brief few months of unemployment this past spring, I landed a program director position with a small, local nonprofit serving young children and their families.  I work hard, I wear many hats, and I'm learning a lot!

Hanging ...
With this great guy and his great dog:

That's Rob.  It's been nearly a year, and a good one at that.  :)  (And Hector makes a pretty great "gift with purchase!" My guys are awesome.)

Growing ...
LOADS of vegetables.  Rob owns the empty lot adjacent to his home, and has filled it with raised garden beds!  You name it, we grew it this past summer!  We are looking forward to some rebuilds this fall, and hoping our perennial plantings (asparagus, rhubarb, blueberries, and strawberries) are more established and more productive next year!

Driving ...
A gunmetal gray 2006 Prius.  His name is Larry Car.  (We can thank my goddaughter for that one!)  Larry Car gave me a hard time right after I bought him, but he seems to be kickin' butt as of late.  Hard to argue with 45 mpg!

Watching ...
"Friends" on Netflix.  Vikings football.  (Ahem, Rob.)  Game of Thrones.  (Ahem, Rob again.)

Reading ...
I have been slooooooooowly poking my way through Big Magic by Elizabeth Gilbert and Rising Strong by Brene Brown.

Knitting ...
A very large, very belated wedding gift for my friends Janelle and Curt.  It's still super-secret, as it's not done yet, but let's just say ... Rob has started referring to it as my Sistine Chapel.  It's a doozy!

Eating ...
ALL the vegetables.  See, "growing."

Drinking ...
Coffee.  Sparkling water.  (I heart my Soda Stream.)  Sips of Rob's craft beers.

Listening to ...
Radio Heartland.  I'm obsessed.  Roots, blues, bluegrass, folk, acoustic, Americana.  Awesome.

Planning ...
A very exciting blog project, launching January 2017!  Inspired by the garden and our desire to eat more healthfully these past few months, Rob and I will be launching "52 Weeks of Mason Jar Salads" beginning January 1, 2017!  We are deep into recipe development, planning, Trello, food styling, photography, and dish-washing, and can't wait until we can polish off a chunk of these posts and start to go live!  All of the recipes will have a vegetarian option, and many will have vegan and/or gluten-free options as well.

Looking forward to ...
Having some help promoting the new blog project!  Interested in joining our social media street team?  It won't be hard ... just follow FoodSnobMpls on Twitter, Facebook, and/or Instagram, (see the sidebar over yonder,) and like, comment, share, and re-tweet at your leisure!  Our main motivation behind this project is fun, (I love cooking and developing recipes; Rob loves styling food, taking pretty pictures, and general Photoshop wizardry,) but we would love it if some other people enjoyed this journey as well!  Help us get our work out there!

Back in a few weeks with the countdown to "52 Weeks of Mason Jar Salads!"

Vegan Doughnut Muffins

Some of you may remember my post a while back about Muffin Monday -- I have been keeping up with my commitment to this weekly work "holiday," bringing in freshly-baked treats to the office nearly every Monday morning this past fall and winter.  I've decided, however, that Muffin Monday needs to take a hiatus for the spring and summer; what better way to celebrate the "season finale" of Muffin Monday, than with Vegan Doughnut Muffins!?

Have any of you discovered the doughnut muffin fad as of late?  I've seen more than a few recipes pop up here and there, and have noticed doughnut muffins on the menu at a few area cafes and coffee shops.  I began experimenting with doughnut muffins around the holidays, when I stumbled into a recipe for Eggnog Doughnut Muffins from The Kitchn, and am hooked!  Why go through all the trouble of frying up doughnuts, when you can bake up muffins that are just as good?  (And arguably, a titch healthier?)

I clearly eat my fair share of dairy and eggs; why vegan doughnut muffins, you ask?  Well, I recently learned one of my coworkers is vegan, and therefore, I have been harkening back to my vegan baking days so everyone can enjoy the treats I bring to share.  Thanks to King Arthur Flour, (my new favorite go-to source for any new-to-me baking recipe,) I had a grand recipe with which to start.  Veganizing these doughnut muffins seemed like a snap -- swap in some Ener-G for a couple of eggs, Earth Balance for butter, plant milk for whole milk, and ta-da!  Vegan Doughnut Muffins for the masses!

The recipe was relatively simple to prepare, used nearly all pantry staples, and is downright fabulous.  Moist, tender, subtly-spiced cakey muffins dunked in melted Earth Balance and cinnamon sugar ... I'm trying my darnedest to not eat the ENTIRE batch tonight!  I can't WAIT to bring these to work to share tomorrow morning!!

Vegan Doughnut Muffins
makes 12 to 15

Ingredients:
2 2/3 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp Penzey's Cake Spice (or nutmeg, cinnamon, whatever warm spices you like)
1/4 c Earth Balance, softened
1/4 c canola oil
1/2 c granulated sugar
1/3 c brown sugar
1 tbsp Ener-G egg replacer whipped with 1/4 c warm water
1 tsp vanilla
1/2 c light coconut milk (the kind that usually comes in a can -- not coconut milk beverage)
1/2 c unsweetened almond milk (either plain or vanilla)
3 tbsp granulated sugar
1 tsp cinnamon
3 tbsp melted Earth Balance

Directions:
1. Preheat oven to 425 degrees Fahrenheit.  Place paper liners in muffin tins.
2. Combine the flour, baking powder, baking soda, salt, and spice in a medium bowl and whisk until well-combined.
3. Using an electric mixer, beat together the Earth Balance, oil, and sugars in a large bowl until creamed.  Beat in the prepared Ener-G and vanilla until smooth.
4. Combine the milks in a glass measuring cup or small bowl.
5. Add 1/3 of the flour mixture to the Earth Balance mixture, beating until smooth, then add half the milk, half the remaining flour, the rest of the milk, then the rest of the flour, beating until smooth after each addition.
6. Scoop dough into prepared muffin tins.  (I love using my #16 disher for this task!)  Bake until muffins are domed and spring back when gently pressed, 16 to 18 minutes.  (Muffins may not brown much ... that's ok.)  Transfer the muffins to a wire rack to cool slightly.
7. Combine the remaining sugar and cinnamon in a small bowl.  Brush the tops of each muffin with the melted Earth Balance while still warm, then roll the tops of the muffins in cinnamon-sugar.  Enjoy the muffins while still warm, or cool completely before storing.

~~~~~~~~~~

Au revoir, Muffin Monday ... until the fall!

springtime sandwich FTW!

Hey hey ... is it spring in your neck of the woods?  While we are expecting a chilly, damp week this week, there are definitely signs ... trees are budding, grass is greening, bulbs are beginning to peek up and open, flowers are blooming!  An early spring in Minnesota is always a welcome treat, as we frequently have cold temperatures (and sometimes snow!) well into the first week of May.  Hooray!

It's entirely possible that the most exciting part of spring, for me, is the return of local, fresh produce. While we still aren't getting much locally grown, (other than some downright glorious, dark-green, Hulk-sized spinach,) one can pick up a bunch or two of California asparagus and dream of delicious things to come, right?

THIS SANDWICH.  I forget where I originally got the idea for this sandwich, (maybe The Kitchn?), but I don't even care -- I don't really even like sandwiches all that much, and I can't get enough!  Crusty, toasted bread, asparagus, hard-cooked egg ... what's not to like?  I believe the original article suggested making this sandwich on a length of baguette, but I have been loving these mini-stirato that I have picked up from the co-op bakery ... they are just the right size and shape for hollowing-out, toasting, and stuffing full of springtime goodness.

P.S. This sandwich is yet another way for me to use up the vast quantity of pickled onions I canned last summer.  Springtime sandwich FTW!

Springtime Sandwich
serves 1

Ingredients:
Crusty bread, hollowed out and toasted
Mustard
Olive oil
Roasted asparagus
Sliced, hard-cooked egg
Pickled red onion
Dill
Lemon

Directions:
1. Assemble sandwich: spread one half of the toasted bread with mustard, drizzle the other half with olive oil.  Stuff full of delicious ingredients.  Squeeze on a little lemon.
2. Devour.

I hear this sandwich keeps well, but, really ... why would you want to wait to eat something so delicious?

~~~~~~~~~~

How have you been enjoying spring produce?

THE pita pizza

So ... I haven't blogged in 3 1/2 months.  Sorry!  I have no real, solid excuse ... just lots of little, mini-excuses.  :)  They are, but not limited to ...

I haven't been cooking much of anything terribly interesting for the past 3 1/2 months.

Really, I haven't been cooking much of anything.

My ancient Canon point-and-shoot is pretty much dead ... the iPhone does ok, but just ok.  :)

Until we sprung the clocks ahead a bit ago, it was usually dark at dinnertime.  (Thus ... crappy photos.)

I've been busy knitting.  (And hanging with friends.  And working.  And doing yoga.  And watching "New Girl."  And other stuff.)

You know, same old, same old.  :)

Forgive me?

I figured it was about time I tried to get back into this food blogging thing again, and what better way than to introduce you to a meal I have been obsessed with for, oh, the past eight months?

THE pita pizza.

Now, we all get in food ruts, right?  Meals we eat over and over and over and over and over and over again, (ahem, 2 - 5 times a week for eight months straight,) because they are simple, because they are mostly healthy, because they are economical, because we can eat them straight out of the pot/straight off the cutting board, because we LOVE them.  Right?  We try variations on our food rut, always to be slightly disappointed, and return to our original.  The favorite.  The bestest.

This is one of those meals at my house, people.  In a bad, bad way.

But if this pita pizza is bad, I don't wanna be good.  :)

THE Pita Pizza
serves: 1

Ingredients:
1 whole-wheat pita
extra-virgin olive oil
shredded mozzarella
sliced pickled banana peppers (pepperoncini would also be excellent) - homemade if possible
sliced/diced pickled roasted red bell pepper - homemade if possible
sliced green olives
crumbled feta

Directions:
1. Preheat oven to 450 degrees Fahrenheit.  Line a baking sheet with parchment or a silpat.
2. Assemble pizza.
3. Bake, until the pita is crispy and the cheese is beginning to brown.
4. Allow pizza to rest for a few minutes before slicing and devouring.

~~~~~~~~~~

So, what food ruts have you been in?  For how long?  I challenge you, food bloggers of the world -- post about your food ruts!  It's liberating.  ;)

Hoppin' John

Happy New Year!  I can't tell you how much I was looking forward to wrapping up 2014 -- the past year was filled with incredible, unexpected stress, pain, loss, grief, transition, and finally healing for me, but still ... it really was a pretty long, difficult year.  Beginning at the end of November, all I felt like doing was fast-forwarding through the holidays and beginning anew.

(Don't get me wrong ... my year wasn't all bad.  I took trips to Seattle, Stillwater, Boston, and Duluth, attended a brilliant training for work that inspired me to take a very challenging professional development class this fall, enjoyed every crumb of the inaugural Twin Cities Donut Crawl, reconnected with some old friends and strengthened other friendships, made yoga a regular part of my self-care routine, pickled every vegetable in sight, started getting regular pedicures and flossing, lost 17 pounds, found a therapist, started "Muffin Mondays" at work, moved into an apartment that has ended up being a really good fit for my life right now, learned how to knit, watched all 9 seasons of both "How I Met Your  Mother" and "That 70s Show" (and had a lot of laughs, thanks to those well-written shows,) enjoyed many live theatre productions, and sang weekly with my church choir. There was plenty of good ... just coupled with whopper stress.)

So, here we are!  A fresh start, clean slate, blank page, new beginning.  I felt almost required to make a big pot of Hoppin' John today, as it is supposed to bring me a prosperous year filled with luck.  And after the year I've had, I figure, I can take all the luck I can get.

Hoppin' John is traditionally made with bacon or ham hock; while not necessarily vegetarian-friendly at first glance, it is basically a humble, nutritious, thrifty meal of beans and rice.  Swap out that bacon for some diced tomatoes and a canned chipotle chile in adobo, and there you have it.  A steaming bowl of vegetarian luck and prosperity -- and a healthy dose of protein, fiber, vitamins, and other nutrients, too!

Hoppin' John

serves 4

Ingredients:

1 tbsp olive oil

1 c finely-chopped onion

1 c finely-chopped celery

1 c finely-chopped bell pepper (red, green, or a mix)

2 to 3 cloves garlic, minced

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp paprika (you could try smoked if you want extra smoky flavor ... I chose sweet today)

1/2 tsp salt

1/4 tsp black pepper

1 bay leaf

1 canned chipotle chile in adobo sauce

1 15-ounce can black-eyed peas, drained and rinsed (or 2 c cooked black-eyed peas)

3/4 c long-grain brown rice
2 c low-sodium vegetable broth
1 14-ounce can diced tomatoes (or fire-roasted diced tomatoes, if you're feelin' fancy)

Directions:
1. Heat the oil in a 3-quart saucepan over medium heat, and add the onion, celery, bell pepper, garlic, thyme, oregano, paprika, salt, pepper, and bay leaf.  Cook, stirring occasionally, until the vegetables are soft and the spices are lightly toasted.
2. Add the chipotle chile in adobo, black-eyed peas, rice, broth, and tomatoes to the pot.  Bring to a boil.
3. Lower the heat to a simmer, (use a heat diffuser if you have one,) cover the pot, and simmer for 1 hour.  If you have time, remove the pot from the heat and allow the rice to continue steaming for another 10 minutes or so.  Remove the chile and bay leaf.  Serve as-is, or with greens, or cornbread ... or both!

I had a client state during parenting group Tuesday evening that he is wishing for a "drama-free" 2015 ... and I couldn't help but concur.  :)  To a drama-free 2015!

Muffin Monday

I started a new "thing" at work.

It's called Muffin Monday.

Apple-Oatmeal Muffins

Simply, I bake muffins on Sunday afternoon, then bring them to work on Monday to share with my coworkers.

Pumpkin Streusel Muffins

I've received many thank-yous from folks, and even more comments about my generosity -- some people have been downright shocked that I would bake muffins and give them away every single week.

Pumpkin, Millet, and Chocolate Chip Muffins

But, I'll let you in on a little secret ...

Cranberry-Orange Muffins

I don't do it for them ... I do it for me.

Whole-Wheat Gingerbread Muffins

I LOVE TO BAKE.  Always have, for as long as I can remember.  One of my favorite childhood photos of myself was taken at about the age of three, standing at the kitchen counter, helping my dad knead bread.

Eggnog Doughnut Muffins

Baking is in my bones, people.  It's who I am.

Mini Cranberry Cakes

I love nothing more than to whip out the flour and eggs and sugar and mixing bowls on a Sunday afternoon, filling the apartment with delicious smells ... and enjoying delicious treats later.  I also love to try new recipes and new flavor combinations, and welcome any opportunity I have to experiment in the kitchen, whether it is by baking, cooking, or canning.  Wee!

Banana-Walnut Muffins

However, I alone cannot keep up with consuming the quantity of baked goods I love to produce.  So, that's where my coworkers come in.

Bran Cream Cheese Muffins

Thanks, all y'all, for helping me eat all of the muffins I've baked.  I'll keep it up, if you'll keep eating them!

Whole-Wheat Blueberry Muffins

So ... any favorite muffin recipes to share?  What should I make next week?

Eggnog Oatmeal

While I love a glass or two of eggnog around the holidays, I never can seem to get through a whole quart on my own.  (Why don't they sell eggnog in pints anyway?  It would make more sense for me, and also act as a single serving for others, I assume!)  I made eggnog doughnut muffins, sipped a couple of servings, and made a few eggnog lattes, but still had quite a bit left ... until I discovered eggnog oatmeal!  Rich, creamy, sweet, and subtly spiced, eggnog oatmeal makes a comforting, quick, nourishing breakfast during the busy holiday season.

Eggnog Oatmeal
serves 1

Ingredients:
1/2 c full-fat eggnog
1/2 c water
pinch kosher salt
1/2 c rolled oats
dried cranberries and grated nutmeg, for serving

Directions:
Combine the eggnog, water, and salt in a small saucepan, and bring to a boil.  Stir in the rolled oats, lower the heat, and continue cooking, stirring frequently, until the oats are cooked and the oatmeal is thick, about 5 minutes.  Top with dried cranberries and grated nutmeg.

What are your favorite uses for leftover eggnog?

Christmas Cookies 2014

I've reached the moment in time where I have made peace with the fact that my iPhone takes better pictures than my 10-year-old Canon point-and-shoot.  Sigh.  I made a huge tray of cookies on Monday to take to work, and tried taking pictures, and they were just ... awful.  (Darkest day of the year certainly didn't help!)  So this year, instead of viewing the entire spread, you get a shot of my "snack plate" that I fixed for myself today, for periodic nibbling in-between meals, walks, knitting, reading, laundry, and maybe, just maybe, a nap.  (Because I got home from singing for Christmas Eve service well into Christmas Day last night!)  Merry Christmas!

Cookies after breakfast?  Yes, please!

TOP ROW:

Chewy Gingersnaps
I have made this recipe several years in a row now, and they have become a mainstay.  I love gingersnaps, and I love them even more when they are chewy (and STAY chewy several days later.)  Gingersnaps are one of those cookies I believe are actually better a few days after baking ... maybe it's that whole "flavors having a chance to blend" thing?  Anyhow, these are great -- nicely spiced, but not "too spicy."  A cookie for adults and children alike.  I used coconut oil this year (instead of the canola oil called for in the recipe,) and they are perfect.

Magic in the Middles
This fall, I had a peanut-butter stuffed chocolate cookie at a local restaurant, and fell in love -- I HAD to find a recipe!  King Arthur Flour to the rescue!  I strayed from the original recipe a bit, adding an ounce of Neufchatel and a tablespoon of milk to the chocolate dough, (recipe reviewers complained the dough became dry with storage,) and ended up having to add a few teaspoons of milk to the peanut butter filling (using natural peanut butter made the filling a bit dry and crumbly.)  These weren't nearly as fussy as I thought they were going to be to shape, and have been a huge hit with friends and coworkers.  My friend Dora told me, as she dropped me off after church last night, that "the chocolate cookie with the peanut butter surprise" was the best one I made this year!  They were the first to go off the tray at work, too.

Best Cut-Out Sugar Cookies
Thank you, Faith Durand and The Kitchn, because these are, hands-down, the BEST cut-out sugar cookies I have EVER HAD.  The dough is a dream to work with, froze beautifully, and yielded soft, yet sturdy cookies.  I also love that the additions of both lemon zest and almond extract make the cookies themselves more of an event, rather than just an avenue for buttercream and sprinkles.  :)  Decorated sugar cookies are always my favorites, and these have elevated what I've come to think of simply as "Christmas Cookies" to a whole new level.

MIDDLE ROW:

Peppermint Cream Squares
Another Kitchn recipe I tried this year, and a good one.  For a few years growing up, we made a cookie called "Peppermint Snowballs," which I believe may have been a grandparent to these bars, and Peppermint Snowballs were always a favorite of mine.  I don't love chocolate, although I LOVE mint, and I fell for the buttery shortbread and minty cream filling instantly.  However, we gave up on those cookies after a few tries because they were too fussy and just didn't store well.  I was thrilled to find this recipe, because I missed the flavor of Peppermint Snowballs, but not the fuss and mess.  Bars to the rescue!  I made a few changes to the published recipe, (including using all of the shortbread as the crust and simply sprinkling the peppermint/powdered sugar over the warm cream cheese layer,) but may even make more changes next year.  I wanted a slightly thicker, more cheesecake-like peppermint layer on top, rather than the more moist, sticky layer I got using the original recipe.  I think I will increase the cream cheese and add an egg next year.  Regardless, these have still been hugely popular ... people who love shortbread and mint were coming back for seconds!

Fig and Cream Cheese Bars
These babies are unassuming at first glance, but folks who are brave enough to try them are richly rewarded.  I think people either love or despise figs; I am a lover of figs, both fresh and dried, and consequently, LOVE these bars.  (Plus, hello lemony cream cheese topping!)  A day after delivering tins and gift bags of cookies, I received a text message from my friend Stephanie: "It's like a fig newton but better!  Yummmm."  Agreed.  I follow the recipe as printed, baking the bars in a smaller 8- or 9-inch square pan, rather than the 9x13 called for.

Golden Vanilla Bean Caramels
Salted caramels almost seem like a cliche these days, but maybe for good reason -- starting around Thanksgiving, I start getting the "are you going to make caramels this year?" questions.  This recipe from Alice Medrich's Pure Dessert is a hit, and in my opinion, both reliable and relatively easy to make.  (The hardest part of making caramels, in my opinion, is CUTTING THEM.  Sigh.)  I love the gentle flavor golden syrup lends to baked goods, (it's the not-so-secret ingredient in my pecan pie,) and these caramels are no exception.  I decided to salt the caramels using Maldon sea salt this year, instead of the coarser salt I've used in the past -- and I love the gentler flakes, instead of the crunchy chunks.  Last year, my friend's (then) 4-year-old daughter scarfed three of these caramels in one sitting while no one was looking ... smart girl.  :)  (They got a whole bag of extra caramels this year!)

BOTTOM ROW:

Apricot Coconut Bars
I have wrestled with these bars for years, because I love the dense, chewy, sweet, rich, apricot-coconut topping, but DESPISE the crust as written -- it is crumbly and difficult to work with, and literally shatters and disintegrates when cutting.  This year, I added an extra ingredient (an ounce of Neufchatel,) and changed my technique (creaming softened butter, cream cheese, and 1/4 cup sugar together, before stirring in the flour,) and was promptly rewarded by a sturdy, flavorful shortbread crust for that glorious topping.  (P.S. flipping the bars out of the pan upside-down on a sheet of parchment paper to cut also helped.)  Success!  Only took me three tries to figure that one out.  I think we will call this holiday season the year of Neufchatel, since it became a key player in many of my cookie recipes, all of a sudden.  :)

Cream Cheese Meltaways with Lemon Glaze
This is another one of those frequent repeats, as I get several "are you making the lemon cookies this year?" requests, again beginning at Thanksgiving.  One of my work friends reported these were her husband's favorites, and I "caught" at least one coworker rushing back for seconds of this one just moments after returning to his desk with his first selections from the tray.  I decided rather than toss out the surplus glaze this year, I would simply double-dunk the cookies.  More sugar!  Yes.

NOT PICTURED:

English Toffee (from the Betty Crocker Cookbook)
The toffee is not pictured, because it is gone!  It's gone for several reasons, really -- I have a couple of gluten-free treat recipients who deserved extra toffee and caramels this year, and well, I just really like toffee.  It's easy to sneak a bite here and there, you know?  :)

Off to eat a post-breakfast cookie now.  Merry Christmas!

Survival Tips for Marathon Kitchen Days

I did it again -- I conquered a ridiculously long Christmas cookie and candy baking list in one day.  Typically, I do this every year the weekend before Christmas, and this year was true to tradition.  I love to bake, I love to share the variety of treats I make with friends and coworkers, I love the opportunity to try out new recipes, and I love tackling the challenge of a big baking day.

To some, a big baking day, (or any marathon kitchen day, for that matter,) seems daunting and sort of crazy -- like, why would anybody want to spend 10+ hours in the kitchen covered in flour and sugar? It is intense, but totally worth it, in my opinion.  Why, you ask?

For starters, when I'm giving treats as gifts, I like them to be freshly-baked.  It would be nearly impossible for me to deliver cookies still warm from the oven to all of the important people in my life, but one- or two-day old cookies?  That is definitely doable.  Then, my people can take their time savoring their treats -- no worries that things will get stale or spoil on them!  (Why go to all of that trouble if the finished product isn't enjoyable?)

Second, you only have to break out the big guns once.  Dig out and clean up those rarely used kitchen items like the 9-inch silicone pan, electric mixer, large storage containers and platters, rolling pins, cookie cutters, sprinkles, food coloring, batter bowls, and removable-bottom bar pans.  Get them out, use them, clean them, then stash them away again until next time.  Done!  One day of digging in the back cupboards and climbing around on the step stool, and then you can say good-bye to those items for a while.

Third, you only have to clean up once.  Now, don't get me wrong -- my kitchen is the size of a postage-stamp and I don't have five sets of mixing bowls, so I probably did four (five? six?) sinks of dishes during the course of the day yesterday.  However, the state of my kitchen floor today?  EEEEEEEEEEEWWW!  Sticky, crunchy, grimy, and who knows what else.  That just happens, you know, when you make that many treats in one day.  And that's okay, because today tomorrow (ahem, cough, cough,) I will sweep, mop, and wash the rug, and all will be right with the universe.  :)  However, if I had stretched my baking out over a week or more, I would have had to live with that disgusting floor for days on end, or I would have had to mop multiple times.  Neither option sounds good if you ask me!

Last, I really enjoy the challenge.  My brain loves to plan, organize, multitask, and tackle large projects as efficiently as possible.  And after several years of pre-Christmas baking marathons, I've discovered a few tips, tricks, and hacks that have been game-changers -- changing the marathon from something dreaded, disorganized, and stress-inducing to something exciting, challenging, and fun!

Clean dishes, and my iPad mount hack.  Bless you, 3M, and your Command Adhesive.

Survival Tips for Marathon Kitchen Days

Be Prepared: Several days, or even a week before your marathon kitchen day, pull together all of your recipes, make a shopping list, and check your cabinets to see what you have on hand.  When I do my big baking days, I don't simply write "butter," "flour," or "eggs" on my shopping list ... I do the math and write "5 lb butter," "12 c flour," "9 eggs" etc. on my shopping list.  I also recommend double-checking your stock the day before baking day, just to make sure.  (Because, you know, I didn't buy enough cream cheese last weekend, and would have ran out yesterday had I not double-checked!)  Running out or missing an ingredient when you are in the midst of a marathon kitchen day is the WORST.  Check on things like spices, vanilla, food coloring, sprinkles, even salt ... things you always assume you have on hand, but may actually run out of from time to time!

Prep as Much in Advance as You Can: Take a look through your recipes and figure out what you can do ahead of time that will save you time and help you be more efficient during marathon day.  This year, I made both candies last weekend, (because candy keeps infinitely longer than cookies do,) and prepped and froze three of my cookie doughs.  Thursday night, I pulled the doughs out of the freezer and was ready to roll (literally ... ha ...) first-thing Friday morning.

Wear Shoes: This may sound silly, but seriously ... your knees, hips, and back will thank you for wearing comfortable, supportive shoes at the end of a long day on your feet.  My tendency is to wear socks or slippers around the house, but NOT on marathon kitchen days!

Get Dressed: This may also sound silly, but getting dressed, even if in just jeans and a t-shirt, can be a game-changer for me, mentally.  It would be easy to stay in PJs or sweats for marathon kitchen days, especially since I don't typically leave the house on these days.  However, getting dressed tells my brain it's time to wake up and get down to business.  Getting dressed helps me feel sharper and more focused.  Since I am tackling so many projects all at once, I need to feel as sharp and focused as humanly possible!

Drink Water and Eat Meals: Here's another "duh" piece of advice, but it is easy to get busy with what you are doing and forget to stay hydrated.  I also always make sure I eat a good breakfast and stop for lunch.  I try to make sure I have something on hand that is nutritious, quick, and simple (leftovers, soup, etc.) for marathon kitchen days.  You need to eat, but you don't really want to stop and prepare anything, either!  (And I confess ... I had Jimmy John's for dinner last night.  That's totally acceptable, of course!  Desperate hunger calls for desperate measures.)

First Things First: Before I even made my coffee yesterday morning, I took ALL of the butter, eggs, and cream cheese I needed for the day out of the fridge, allowing them to come to room temperature.  Nothing "bad" happened to those things while sitting out at room temperature for the day.  Think about little tasks you can do RIGHT AWAY that will make your life easier in a couple of hours.  Then, after I had my coffee and my breakfast, I preheated the oven and took the first cookie dough I needed out of the fridge, so they could both warm up while I got dressed.  So basically, think ahead a little bit!

Clean Before You Start, and Clean as You Go: Make sure you wash up any breakfast dishes and do a quick wipe-down of the counters before you get started.  (Nobody wants cat hair or toast crumbs in their sugar cookies.  Just saying.)  Remove any and all clutter from the kitchen you can -- give yourself as much workspace as possible, 'cause you'll use every square millimeter.  Also, run a sink full of hot, soapy dish water immediately, so you can drop in sticky, dirty dishes as you go.  (And as your dishwater cools and becomes greasy?  Dump it and immediately run a new sink full!)  When you find yourself with a few idle minutes, wash a few dishes.  When you find yourself with a few more idle minutes, dry and put away a few dishes.  Notice that the counter is cleaned off?  Give it a quick spray and wipe, even if you're not done working for the day.  (15-minute old spilled molasses is a LOT easier to clean than 15-hour old spilled molasses.  You know.)  Keep this up throughout the day.  Run the dishwasher (if you are lucky enough to have one) when you sit down for lunch, then empty it before you dive back in.  The clean-up becomes much less overwhelming if you can tackle it in fits and spurts throughout the day.

Make Sure You Have Enough Equipment: I use my holiday baking extravaganza as an excuse to buy myself one new item off my baking "wish list" each year -- last year I invested in three Chicago Metallic half-sheet pans, this year, in silicone liners for said sheet pans.  (Next year, I'm pretty sure it's going to be a Thermapen.  Because all serious candy makers need a $100 thermometer.  Merry Christmas to me!)  If you don't have enough equipment, (baking sheets, mixing bowls, bar pans, etc.) consider finding a friend to borrow pieces from for the day.  Most people will happily loan kitchen items for a few days, especially rarely-used items such as specialty bakeware (tube or Bundt pans, mini-muffin tins, etc.)  You don't want to find yourself stuck waiting for one pan of bars to cool before you can make another batch!  And, if you are a cookie-baker, invest in (or borrow) three sheets (so you can have one in the oven, one you are prepping, and one cooling.)

Do the Complicated, Fussy Stuff First: Pick the trickiest, fussiest, most complicated projects on the list and tackle those first, while you are fresh.  Do the projects that require the most brain power when you have it.  :)  9 am yesterday?  Tons of brain power.  7 pm yesterday?  Mush.

Post Your Recipes: Either print out your recipes in advance and tape them to the wall or your kitchen cupboards, or have a tablet or other device handy.  Did you see my iPad hack in the picture?  Did you?  You did?  I'm SO excited I figured this out.  Wee!  Serious game changer in my kitchen.  Who wants their tablet on their kitchen counter anyway?  Not me!  Too many spills and splashes and gunk on the counter for expensive electronic devices.  No one wants to be rifling through stacks of paper with sticky fingers, or rummaging around underneath mountains of dirty dishes to figure out what temperature the oven needs to be at for THIS recipe.  I highly recommend the app "Recipe Box," if you have a tablet you use in the kitchen.  It's relatively simple to use, not too buggy/crashy, affordable, and probably my favorite part is that it DOESN'T GO TO SLEEP in recipe mode.  Ever.  You can walk away for two hours, come back, and there's your recipe! (Battery drain, I realize, but SO nice to be able to glance up and see your ingredient list without having to wake the tablet back up.  Again, sticky fingers and all.)

Have Fun: Yes, yes ... that should probably go first on this list, but it can be easy to forget, especially if things don't go according to plan -- big spills, recipe flops, major errors, and the like can make me feel flustered and grumpy.  I will always remember the year I had to clean molasses off the ceiling.  (It was Oliver's fault, I swear.  I can laugh now.)  (Getting to the laughing part took a couple of years.)  Marathon kitchen days are a lot of work, but they should also be fun!  Take it easy on yourself, and enjoy your time.  Play some music, enjoy a favorite beverage or snack while you are working (I picked up a case of LaCroix for myself as a treat Thursday evening,) and be proud of your accomplishments!  Look at what you did!  Even if you have a recipe flop, make a big mess, or some other tragedy happens, no one will ever know.  :)  (Unless you blog about it.  Right.  Molasses on the ceiling?  Never happened.  Right!)

So, what survival tips would you add to this list?