Mexican Slaw

Last night was my last night with my crockpot. It has sold and someone is picking it up today. This is quite sad for me and I can't imagine 2 weeks without one. So as a last hurrah I made our "go to" chicken tacos which allowed me to use my last can of green chillies. And as an accompinament I found this coleslaw on Food Network which we have enjoyed a few times now. Perfect as a side or to add some crunch in a taco. 

Coleslaw with Cumin-Lime Vinaigrette

Recipe courtesy Bobby Flay

Dressing

1/3 cup fresh lime juice

1/2 teaspoon ground cumin

2 cloves garlic, chopped

Few dashes hot sauce

1/2 cup olive oil

(I added a touch of sugar)

3 carrots, peeled and shredded

1 medium head green cabbage, shredded 

(I did half purple, half green)

1 red bell pepper, julienned

1 red onion, thinly sliced

1/2 cup chopped fresh cilantro

Salt and pepper

Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Banana Chip Cookies

Amelie and I needed a break from packing today so we made these delicious (and slightly healthier than normal) cookies. My friend Chaiss brought them to Bible study probably 2 years ago and everyone loved them. I've been meaning to make them ever since. They are definitely worth a try! 

If you can't find whole wheat pastry flour, regular all-purpose white flour will work. If you can't find wheat germ, substitute an equal amount of flour. If all you have is whole wheat flour and plain, use 1/2 of each.  

1 3/4 cups whole wheat pastry flour
1/2 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.

In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time and stir in the vanilla. Add the reserved flour mix but do not mix too much. By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.

Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking or they will come out dry and not as tasty. Cool on racks.

Makes about 24 cookies

End of a chapter

It was only about a week and a half ago that we decided to move back to the US and we are in full swing trying to wrap things up. We only have 3 weeks from today until we leave which seems unreal to me. I was hoping the weather would be horrible until we leave so I wouldn't be so sad, but we've had some really nice days lately. But I can't complain! We've been taking advantage of being outside, playing golf (Andrew of course) and enjoying the time we have left with friends. Our first year, Andrew and I tried to see as much as we could around Scotland so I don't feel a mad rush to check things off our list that we've been wanting to do. We just want to do the normal things like coffee at the Cocoa Tree, playing at the beach, and walks on the Lade Braes. But one thing I really did want to do was collect 2 jars worth of sea glass to take home for each of the kids. So on Saturday we headed to Anstruther, where sea glass is plentiful, and collected away. We lucked out on the weather and had a beautiful calm Fall day. We were also the only people out there so it was the perfect way to spend our afternoon. 

Can you see us?

Harvest Day

The St Andrews Botanic Garden had their Autumn Harvest Day today so we decided to check it out. Amelie had fun fishing for apples, seeing how apple juice is made, and watching bees make their honey. But I think she had more fun jumping in all the puddles and soaking everyone who stood with 3 feet of her. I had to start telling passerby's to watch out! Aaron was happy to ride along and take it all in. It was a good way to welcome in the Fall. 

Almond Valley

This weekend we headed over to the Almond Valley's Heritage Centre. Oh my goodness...the place just kept going and going and there was so much to see and do. It actually really made me want to be a kid again! We bounced on the in-ground trampolines, watched calves being fed their bottles, dug for skeletons, pet the bunnies, visited the sheep, played on the (several) playgrounds, and could have kept going, but there is only so much you can do with a 2 year old before they crash. Aaron really was with us, but he slept the entire time so he missed out on the photo ops.

August

We can't believe August is gone, but it's starting to feel like Fall already and students are slowly starting to trickle into town. This summer flew by (although it definitely didn't feel like a summer temperature wise) and we just remembered that yesterday marked 3 years of us being here. It's kind of funny to think that our family has doubled in size since we moved. Thanks NHS! Anyway, here are a few pics from this past month. 

Creamy Orzo with Peas

We made this for lunch today and it was great! Can be adapted for a side dish as well. The original recipe used asparagus but I used peas in hopes that Amelie would like that better and she did! Adapted from Sugar & Spice by Celeste.

Ingredients:

1 cup orzo

1 cup frozen peas

1 tbsp butter

a splash or two of cream

1/4 cup grated parmesan cheese

Salt & Pepper, to taste

Directions:

Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Add salt and orzo and cook until until tender, about 8 minutes.

After the orzo has been cooking for about 5 minutes, add the peas to the same pot.

Once the orzo and peas are cooked and tender, drain and return to the pot.

Add the butter, cheese and cream. Stir and add cream until you reach your desired consistency.

Season with salt and pepper.