The Bunny Box

First of all, I'd like to state the obvious: I love calzones! They're easy to make and so wonderfully customizable for whatever I've got hanging out in the fridge.  Er...maybe not ANYTHING, but at least the stuff that hasn't developed it's own ecosystem. Secondly, before I tie that statement to anything relevant (like, say, a recipe) I want to talk about my week.  Not this one.  Last one. Last week, The Huz took a week off from work so we could have our first real family vacation.  We took a trip to Albany to visit his grandfather (very enjoyable trip, though unfortunately he passed away this morning, BDE), took The Boo to the library for the first time (she had a blast in the baby room!), took a trip to the beach (deets and pics to follow), and spent the weekend out of town with some friends. All in all, it was a wonderful, though exhausting, week. Let me focus for a minute on that beach trip. Ahhh....thanks... I've been craving the beach ...

You're gonna hate me. I hate myself for this. I made AMAZING stuffed portabella mushrooms on Tuesday, but I was so hungry that I ate them before getting any pictures. :( I know. I'll accept my punishment. But trust me. These were amazing. Served with roasted veggies=FULL MEAL OF AWESOME! Stuffed Portabella Mushrooms Portabella mushrooms 1 package garlic couscous, cooked (or whatever couscous you want to make is cool, too) Ricotta/cottage cheese Shredded mozzarella Optional: sauteed spinach, sauteed onions, fried crispy onions, Any other awesomes Wipe mushrooms with a damp paper towel to clean and remove stems.  Rinsing mushrooms waterlogs them. They're little sponges. Place in a pan, gill side up. (Some people remove the gills, but I love their flavor so I keep them.) Sprinkle mushrooms with a pinch of salt, garlic powder, and onion powder. Spread a layer of ricotta/cottage cheese on.  Don't skimp.  If you're going to add any other toppings...

Hey guess what!  You can now follow The Bunny Box on Twitter! I mean, I can't promise it will be too interesting, but I'm likely to post more there than I do here. I will probably mostly use it to say what I'm cooking and share recipes I've found. Also, there may be mention of cute babies. Also, there may be random thoughts. Also, there may be nothing at all.  I promise you nothing. In any case, I'm here @BunnyBoxTweets . (Can you believe someone already had TheBunnyBox?)

I know, I know. It's been a while since my last post. I'm supposed to be better about keeping up on it, but I'm not. For what it's worth, I have a lot to talk about today! My first story is kind of sad and tragic. You see, a few days ago, I decided to try making "Coffee Pops." I'd seen the idea on several other blogs and thought it would be a good way to get my coffee while holding my daughter without worrying about scolding her.  So I brewed a pot of coffee, mixed it with milk and splenda, and poured it into my bunny Popsicle molds. I had high hopes and I was eager. Perhaps TOO eager. The next morning, I went to remove a popsicle from one of the molds, but it hadn't loosened enough and my dear, sweet bunny pop cracked in half. In honor of the bunny's memory, I wrote a poem.   Ode To A Popsicle Stick    Little Bunny Fu-Fu  That's what I might have called you  But your life was cut too short to have a name.  ...

Things are heating up here on the East Coast, and the humidity doesn't help. So this week for shabbos, I decided to try my hand at a simple sorbet. I went for watermelon because I'm seeing them everywhere and they're just sooooo tempting when you feel sticky and icky after being outside for only 10 minutes. And as I had also bought a bunch of mint leaves so I could make some Limonana , I figured why not add a little mint. The result is this beautifully pink, deliciously refreshing, and wonderfully icy treat. Make it. Love it. Watermelon Mint Sorbet (Note: This recipe is based off of Paula Dean's recipe for Raspberry Sorbet .) Ingredients 1 seedless watermelon, cut into chunks, without rind 2 Cups sugar (note: I actually halved the sugar and water in this recipe and made only 1 Cup of simple syrup, adding a about 1/2 cup of Splenda to the sorbet while it mixed in the ice-cream maker. You can try the original 2 cups, but remember that it was for raspberr...

I've gotten so many requests for this recipe, and I realized it never got posted to my blog. I have no picture for it, but here's the recipe. Note: I NEVER measure anything for this recipe. The measurements I give are approximations. I recommend tasting as you go and adjusting accordingly. Chummus 1 can Garbanzo beans 1 tsp-1 Tbsp olive oil (more olive oil will result in a thinner chummus) 2-3 cloves of garlic 1-2 Tbsp Tahini 1 tsp lemon juice OR the juice of 1 lemon 1-2 tsp Cumin powder 1 tsp Parsley (either chopped fresh, or dried) The following seasonings are just to taste: Paprika, Ground red pepper, onion powder, salt, pepper Place all ingredients in a food processor and puree to desired texture. Taste, and adjust seasoning. You can also add other flavorings such as: Pesto, roasted peppers, spinach. If you can dream it, you can make it. :) Enjoy!

This is a quicky post. Just wanted to share my lunch. Romaine lettuce, strawberries, cherries, green apple, and Ken's Raspberry Walnut Dressing. Yum!