We are an art and culture blog and while j a d e + g i n g e r is typically very light we do like to share our understanding of our experiences. This blog is about the way I experience the world around me and how I share that with my children. It is about how they experience art and culture and the world around them and how we connect with each other as we digest these experiences.
So,when they see me laugh they ask "what's funny?". When they see me scowl they ask, if I'm angry and when they see me cry they ask "what's wrong?".
Today I did a lot of crying that they didn't see, while they were at camp. Then, on our drive home listening to some music, before I realized what'd happened, my two little babes were asking me "what's wrong mommy?" All I had done was sigh to prompt this question.
And I had to decide then how to answer, how to digest and share in the most balanced way possible what was happening in today's news. I knew in that moment I wasn't prepared. "What's wrong, mommy?" all I could say in that moment was, "I don't know, babies. I don't know."
The way me and this seasoning came to be started at a farmers market. Most of my stories start with "So I was at the farmer's market...".
This time it was a about a fish, blue fish. The fisherman brought fresh caught blue fish from his morning fishing trip and was frying it on the spot. $1 for a fish taco and it was simple but with freshness and flavor that just won't quit.
Naturally I asked for the recipe and my fisherman friend just answered with "some GOOD seasoning and olive oil on the bottom of your fry pan, seer your fish about 5 minutes on each side and toss it in a corn tortilla."
Yes well what does "good seasoning" even mean?!? Well my friend wouldn't tell me so I'd been on a mission to figure it out for myself luckily enough trial and error sent me to a recipe already well established belonging to the beloved Emeril Lagasse.
2.5 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Anytime I'm looking for a new main dish to try out and introduce to the kids I throw this seasoning on it and suddenly it's their new favorite dish. Its perfect on portobello or cauliflower steaks for a vegan dinner. Fantastic on blue fish, for a pescetarian dinner. Insane on a chicken thigh for a night of grilling out! Versatile and kid friendly. I consider this recipe a close friend of mine. Enjoy!
We spent lots of time taking walks this weekend, talking about our days sharing our summer bucket list and other dreams and goals.
We saw many beautiful things but it was the mushroom sighting that really captivated our attention. Two days ago we had walk past the same spot and there were only about five small mushrooms on this patch of grass. So when we walked past to find quadruple the amount of mushrooms in such a short amount of time. The youngins had questions and we spent another 30 minutes staring at, talking about and learning about mushrooms.
We've been making waffles all weekend. Friday, we hit up our local chicken and waffles restaurant, a Durham fave. Saturday we ate left overs and Sunday morning we made a cornbread waffle (this was the kids favorite) but I wasn't thrilled with them. But this morning we hit the waffle jackpot.
Orange Blueberry Waffles
1.5 c milk
1.25 TBSP vanilla extract
2 egg yolks
4 egg whites
2 c AP flour
1/4 c sugar
1 tsp salt
1 tsp cinnamon
1 TBSP baking powder
1 stick (8 TBSP) salted butter
Optional * 2 TBSP orange zest
1/4 c fresh blueberries
1. Combine wet ingredients (with the exception of your melted butter)
2. Sift dry ingredients into a large bowl
3. Whisk 4 egg whites to stiff peaks
4. Slowly pour wet ingredients (minus the butter) over your large bowl of dry ingredients, stir gently with wooden spoon.
5. Pour in melted butter and gently stir until combined
6. Fold in stiffened egg whites until fully incorporated (your batter may be slightly lumpy, thats okay)
7. Spoon your batter into preheated waffle iron, sprinkle each waffle with desired blueberries and orange zest, close iron. remove when waffle is complete.
I topped our waffles with an orange honey butter prepared the day before. For this I combined the zest of half a navel orange 3 TBSP butter and 1/4 c. honey. I then simmered on low heat in a small saucepan for 30 minutes and stored in the refrigerator in a glass container, once cooled.