Summer Food is Okay 2016

What’s for dinner? I think we have yogurt. I am done. It’s just been too, too much summer. I had to write some things down. Memories.


IMG_8584A kid asked me what ranch dressing is and I didn’t really know, so I made this one and we liked it. You sure can dip broccoli and carrots and cucumbers in there. I also ate it on cold chicken.

I used the Nom Nom Paleo recipe (link above), but my version was less paleo and more like: 1/3 c Hellman’s mayonnaise + 1/2 c coconut milk (the fatty kind from a can) + juice  and zest of one lemon + minced up parsley (to = 1/3 cup) + 1 tsp. dried dill + 1 clove garlic + salt + pepper. Whirl this up with an immersion blender in a storage jar. 


As wholesome as Vermont itself.


This is not a recipe and is barely a craft.

This month, I transitioned from real maple syrup to sugarless. I started by going halvsies: half real, half sugarless. Then 1/3rd + 2/3rds. Then 1/4 + 3/4s. Finally zero maples, all artificials.

The biggest hurdle was not the taste, but the ugly packaging of the sugarless syrup. To solve that, I used one of these flip-closed wine decanter things. Its opening (unlike that of most available spigots) is wide enough to allow the fake syrup to emerge in a reasonable drizzle.

The bottle I used is from a fancy kombucha. The sticker I used is from the valentines I found in a clearance bin at J. Crew. One heart hump is already wearing away, enhancing the fake syrup’s wabi sabi charm.


This is one of those bowls of ingredients that, as soon as you start thinking THIS IS TOO MUCH DRY STUFF PER WET STUFF, boom, it all comes together into a uniform mass. Then you can make balls.


Whole Foods was offering samples of these as “energy balls” and I was immediately hooked. They provided a recipe card. I’ve been making them continuously. I changed the name because they can be used to perk up a lethargic person, and also, if too many are eaten at once, you need a gluttony nap.


5 g CHO each.

Combine 2/3 cup (170 grams) peanut butter, 1T (21 grams) honey, 1 cup (100 grams) oats, 1/2 cup (50 grams) ground flax, 1/2 cup (120 grams) mini chocolate chips. Roll into 27 balls. Store in fridge or freezer.


When it is too hot to cook and too hot to stand near a grill, this is the correct chicken.

Make more than you need (double, triple) so you can have cold grilled chicken in a lettuce-mayo wrap the next day.

Joe based his recipe on this recipe. He has made it with and without the cilantro butter. That butter is delicious but unnecessary. Joe’s big secret is slicing the chicken into thin pieces so that it cooks faster.

1 lb. boneless and skinless chicken breast halves, each bisected into a thin slab (or buy cutlets). Sprinkle with salt & pepper. Marinate for an hour or all day in: juice of one lime, one glug of olive oil, and a handful of minced-up cilantro. Grill for a few minutes per side. It’s fast.

Eat this chicken with the herb butter found in the original recipe, or with peach salsa or grilled peaches.


Peach salsa = combine 4 peaches, cut into tiny dice + half of a red onion, minced; juice of one lime; 1T grated ginger; 1 jalapeño, minced; 1 bunch cilantro leaves, minced.


Grilled peaches = halve peaches (at least half of a peach per person). Remove pit. Rub with olive oil & sprinkle with salt. Grill cut side down, until grill marks appear. This will take about the same time to grill as the thin pieces of chicken. Yay.


Today my hard copy of DJ Foodie‘s Taking Out the Carbage arrived. It is a huge, heavy, beautiful book full of things I imagine I will actually make. I am looking forward to cooking a bunch of stuff from it. But not until it’s cooler outside. Until then, I enjoyed the wrapping paper.




  1. Lucia Maya · August 18, 2016

    I always enjoy your posts, and even though I rarely cook, I still enjoy reading your recipes for some reason. My favorite thing to cook actually, is paleo (i.e. no grain/low carb) desserts. Have you tried paleo peanut butter cookies? Super easy, low carb and delicious – your recipe above reminds me of them. It’s just peanut butter (crunchy), eggs, honey, baking soda, vanilla. I’ll send you the actual recipe if you want. Or did I find the recipe through you??


  2. Beeko · August 19, 2016

    Your blog has helped get me through the past 6 months with my recently-diagnosed toddler–thank you. A question: which pancake syrup won out for your family? I’ve been hanging on to maples as the sugar-free syrups all look undelicious, but I know the day is coming when we’ll need to make the leap. Where to land?


    • Katy · August 20, 2016

      I just got the sugar free one at Target, the brand is “Market Pantry.”

      I’m sorry your toddler has diabetes. Have you read Type1Tot? It is one of my favorite blogs, even though I never had a toddler with D.

      Liked by 1 person

      • Beeko · August 20, 2016

        Thank you for the recommendation! We don’t have Target in Canada anymore so I’ll see if I can find something with similar ingredients. I found Type1Tot through your blog and I do enjoy it.


  3. mollyjade · August 19, 2016

    I grew up in Texas where we worship ranch dressing. People dip their pizza crust in it.


  4. skchrisman · August 20, 2016

    Too much summer? “Gasp,” says the hot lizard from the rock.
    I’m going to try that dip!


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