My Current Obsessions III

Since I haven't written one of these posts since April...I think it's high time I share with you what I'm currently obsessed with!

Pickling...Everything.

Pickling always intimidated me - until I tried "quick-pickling" earlier this year. Now, I'm obsessed. So far, I've pickled carrots, jalapenos, asparagus, radishes, grapes, and just recently pickled red cabbage - which I've been putting on wraps, veggie burgers, tacos, salads, falafel bowls...you name it. Quick-pickling is super easy, doesn't require many ingredients (depending on how many things you're pickling, of course), and the results are so darn tasty.

My New Hat

All summer [so far], I have been telling Z I want one of those fancy hats for the beach/life in general. Mainly to keep the sun from burning my face off, but also because I just think they look cool. Well, last week - for our third wedding anniversary - Z surprised me with the hat above. And I'm in love. I wore it all over Seattle this past weekend (more on that later). (And I call this my "vacation hair." Don't judge).

"The Night Of"

WHO IS WATCHING THIS? This show is amazing. It's a limited series on HBO, and it has Z and I glued to the TV every Sunday night. There are only two episodes left, and so many twists are taking place. Plus, the acting is fantastic. Seriously, who out there is watching it too and wants to talk about it for 5 hours?

Bagels & Lox

Bagel & Lox from Spielman Bagels in NW Portland.

I've always loved a good bagel, but it wasn't until recently that I discovered the magic that bagels with lox holds. I only occasionally eat fish, and really only when I know it's local and/or super fresh, so lox has always scared me a little bit. However, once I gave it a chance, I was hooked. Slightly smokey lox, a crusty bagel, creamy cheese, sharp red onion, salty capers?? I'm sold.

Running

Anyone who's known me for longer than 2 years knows that "running" has never been in my vocabulary. However, after turning 30 two years ago - and having this whole beer hobby thing - I realized my once bean pole figure is long gone. Running has definitely helped in that department, but running also clears my head, and - with a good playlist - is actually way more fun than I ever thought it would be.

What are you currently obsessed with?

Pickled Red Grapes

Your next cheese plate needs these.

Plump, juicy red grapes are quick-pickled with a savory and sweet mix of flavors to give you (and your next wheel of Brie...or cheddar...or Parmesan) one addictive condiment.

And the best part? The grapes actually stay firm - they don't mush up, despite going through the pickling process. Score!

Pickled Red Grapes

Yields: About 1 quart

Recipe from SeriousEats.com

-1 pound red grapes

-1 cup apple cider vinegar

-1/4 cup water

-1 cup granulated white sugar

-1 cinnamon stick

-1/2 vanilla bean

-1/4 teaspoon cloves

-1/4 teaspoon black peppercorns

-1/8 teaspoon yellow mustard seeds

Directions:

1.) Wash grapes and remove from stem. Slice stem end off of the grapes and set aside. (This helps the vinegar, etc. penetrate the grapes - do NOT skip this step!).

2.) In a small saucepan, combine vinegar, water, and sugar. Place over high heat and bring to a boil.

3.) Place spices into the bottom of a quart jar. Carefully pour trimmed grapes into the jar on top of the spices.

4.) Pour hot vinegar into jar over grapes. Let grapes sit until cool. Place a lid on the jar and refrigerate. (Let pickled grapes rest in the fridge for at least 24-48 hours before serving).

Super easy to make, and this recipe will give you enough pickled grapes for all of your summer cheese plates (and/or salads!).

Pro tip: Visit the bulk section of your local grocery store for the spices in this recipe. Since it requires such small amounts of each, you'll save so. much. money.

Have you ever had pickled grapes before?

Arugula-Walnut Pesto

Here are the only three things you need to know about pesto:

1.) Pine nuts are expensive and unnecessary. Raw walnuts (and almonds) are cheaper and add that necessary nuttiness that pesto craves. Save your $!

2.) The basil can be substituted with almost any other green and/or herb. (Some of my favorites, besides arugula: cilantro, parsley, spinach, and kale).

3.) Pesto is delicious on just about anything. But especially: pasta, pizza, and eggs. (Easter brunch will thank you).

Now that you know everything you need to know about pesto, here's a recipe I make whenever we have leftover arugula in the fridge. I love the peppery bite arugula adds to traditional pesto, and this - like all pestos - is delicious on allofthethings.

Oh, and it's super easy to make. Need I say more?

Arugula-Walnut Pesto
Yields: About 2 cups
-2 cups packed arugula
-1 clove garlic

-1/4 cup raw, unsalted walnuts
-1/2 cup grated Parmesan cheese
-2/3 cup extra virgin olive oil
-Juice of 1/2 a lemon
-Pinch of crushed red pepper flakes (optional)
-Salt and black pepper, to taste

Directions:
1.) Add above ingredients (except for salt and pepper) to food processor and pulse until smooth. Taste, and add salt and black pepper as necessary. 

2.) Pour pesto into an airtight container and keep in the fridge for up to five days. If you're not using the pesto right away, it can be stored in the freezer for up to three months.

What are your favorite greens and/or herbs to use in pesto?