conscientious cookies

I am supportive of putting your money and time towards people and businesses you believe in, and veering away from those who don't uphold your standards. It is a big reason we love local food and choose it over big agriculture farm foods. I have even researched companies I buy stock from in the past to make sure I am investing in good companies.

For the record, I am pro-life, and before you ask what that has to do with cookies, let me explain. When I was craving girl scout cookies, a comment from a friend about the relationship between the Girl Scout Organization and Planned Parenthood caused me to research a little more about who supports this pro-abortion group (or as a commenter clarified, pro-choice) that seems to differ from my beliefs. I discovered that not only has the Girls Scout Organization supported Planned Parenthood, but so does my husband's employer, where he volunteers, my previous employer of about 6 years, our gas station, bank, even Whole Foods to name a few; all companies/organizations we support and love.

So it caused me to wonder, do you research what your purchases are indirectly supporting? Does my shopping at Whole Foods, or buying a few boxes of thin mints from some neighborhood girls make me a hypocrite? If there's a local food provider or artisan who is pro-abortion and atheist (I am also pro God), I would probably still buy food from them (so long as they aren't vehemently opposing my beliefs), but would rather support and encourage them in their efforts of creating and providing good real food. Building good relationships between people and communities seems more important to me than voicing my opinion about my standards in a confrontational way. There has to be a better way to share what you believe in. I also went as far as researching where the money for those little cookies go, and most (aside the money paid to the bakers themselves) of the profits are said to go back to the troops and area I am buying from, according to the girl scout website.

Though it doesn't necessarily justify my buying girl scout cookies if I want to "make a stand for what I believe", we will keep getting good gas for our cars, my husband will keep his job to support us, we will still volunteer and give to the organizations we love and believe in, and we will probably keep buying girls scout cookies every once in a while because we like them, despite their ties with a group that offers abortions. Even with the numerous recipes available to make tasty versions at home, like this one.

What do you think?


side note: In sharing this post I don't want to offend my friend, or anyone else not buying girl scout cookies/gas/health food/whatever it may be for similar reasons (there are endless things to boycott and protest). Truly, I was grateful for her brave comment and it caused me to make a more informed choice, which I hope to do more often than not.
I also don't want to offend anyone who supports Planned Parenthood, or any other group that supports and encourages abortion. I may not be completely supportive of abortion, but I am also not completely against it. People have a right to choose, a great benefit to life.


post update: Thank you to everyone who has commented! I am grateful for the conversation that is happening. I especially love the personal stories that are about you, real people, being directly affected in a positive way by a supposed "big bad business". 


I didn't really mean to come across like I was completely against PP, I have read wonderful things about the organization and keep learning more. Also, I am not entirely anti-choice, there are situations where I think abortion is necessary. And though I don't agree with abortion in general, I do believe in good health care for everyone.


Also, a friend and I were chatting about researching companies and whether not it is actually effective to boycott every group you have something against. It's not. If you really wanted to get down to it, you could protest anything and everything. For this reason, I stopped researching companies I invested in a number of years ago (something I could have mentioned). I just wasn't willing to put in the time, and who knows what information you receive is really viable? I would rather spend my energy elsewhere, emphasizing the good than pinpoint every company that had a little bad in it. I myself am not perfect.

something savory

I love breakfast. There are my favorite (and habitual) morning dishes that frequent our table, stewed and soaked grains sweetened with maple syrup paired with crunchy nuts and seeds and bursts of fresh fruit. We can't seem to get enough pancakes on the weekend, though admittedly they'd probably be waffles if we had an iron. Then there are husband's green smoothies that energize and awaken my body with a slice of golden toast smeared with coconut butter. But every now and again I want something hearty, rustic, a little pastoral and entirely savory. This often happens on lazy saturday mornings, for sunday brunch, but mostly on wednesdays. Makes sense, right?

This omelet is an example of those mornings.

sweets for the sweet

Another sweet for your valentine. These little profiteroles (aka cream puffs) are a bit of a mess to eat, especially when the ice cream has melted a little and the sauce is a generous helping, but gracious how I adore them.

See my recipe here.

Happy Valentine's day.

back and forth

A couple months ago, we started to introduce dairy back into our diets. After being dairy free for over two years we decided to start with cheese and yogurt since all I've read says those tend to be easiest on dairy sensitive systems, next up is raw milk. Things have been going well and the little one even had her first legitimate ice cream cone from an ice cream parlor. Of course it had to be bluebell, loyal to my texan roots.

Though my little toddler has had the time of her life eating string cheese and ice cream every so often, my body has not taken to eating dairy as flawlessly. It's possible that this dairy free business will become a permanent thing and I'm alright with that, especially when I have so many decadent dairy free indulgences to splurge on. This festive Valentine's day dessert is presented in two versions, a dairy version and a raw vegan version for those living without.

I will be demonstrating the dairy version of this recipe saturday morning on Fox 13 news here in SLC. If you're awake around 8, be sure to watch me and my little belly (p.s. I'm pregnant). But then you're probably always awake and watching the news at 8AM on Saturday morning... right?

harvest treasures

Back in October of last year, my little family and I went on our annual raspberry picking venture. We recently discovered frozen raspberries in our freezer that reminded me of fall's harvest and the warm sun that ended our berry picking exploit short because it got so hot, those were the days... Then I began to dream of ice cream, tarts and other sweet things I could make with the frozen berries, and realized I had better move quickly before my husband swiped them and put them into a green smoothie. It seems like he has been trying anything and everything lately. Can I admit that pea smoothies are not a favorite?

Though they'd undoubtedly be delicious in a normal green smoothie, let's make ice cream instead.

above. below.

Chinese New Year edition.

winter's cake

Typically around this time of year, lawns are covered with layers of past snowstorms, each melted a little and refrozen during the cold nights, then given a fresh powdering of new snow not many days following. Instead, this winter I have seen more blue skies, frosty windows, and green-ish brown grass than any other January I can remember. It has been a strange winter, although I have been secretly grateful for the fair weather as we lost part of our roof in a freak windstorm not too long ago..

Even though we've only had enough snowstorms to count on one hand, it hasn't stopped me from enjoying the winter meals we habit around this time of year, roasted vegetables, creamy soups, crusty breads, boxes and boxes of citrus, and stick to your bones desserts. I'm sure the majority of you out there are planning meals with health and a low calorie count in mind, but for us January is when we nestle into the rhythm of winter, a slow pace, hearty meals that sustain us through the cold days, and quiet early evenings with a good book in hand or favorite movie to watch, with or without forecast snow. Admittedly, there may be a green smoothie in there every now and again.

A Christmas Wish

Things have been quiet over here. Lack of a working computer made it impossible for me to update much of anything these last few weeks. But it came at the best time, we have been celebrating every day, making the moments merry and bright. I will be back, posting recipes and whatnot in the new year, but I wanted to share one of my favorite messages for the most magical of holidays.

"This Christmas, mend a quarrel. Seek out a forgotten friend. Dismiss suspicion and replace it with trust. Write a letter. Give a soft answer. Encourage youth. Manifest your loyalty in word and deed. Keep a promise. Forgo a grudge. Forgive an enemy. Apologize. Try to understand. Examine your demands on others. Think first of someone else. Be kind. Be gentle. Laugh a little more. Express your gratitude. Welcome a stranger. Gladden the heart of a child. Take pleasure in the beauty and wonder of the earth. Speak your love and then speak it again.

Christmas is a celebration, and there is no celebration that compares with the realization of its true meaning—with the sudden stirring of the heart that has extended itself unselfishly in the things that matter most."

From McCall's Magazine, Dec. 1959, quoted by President Howard W. Hunter here.

Merry Christmas friends, see you in the new year.

above. below.

in Helper, Utah.

more here.

have a wonderful weekend!
Maybe you will be coming to say hello at our Thanksgiving cooking class?
If so, see you tomorrow.

the recent past

I ran a marathon (and have run very little since). We saw a lot of corn; in fields, in pits, in stalks, in underwear.. We picked pumpkins, watched the sunset, changing leaves, enjoyed a couple hayrides, and even had a halloween party. We've been having lots of soup, bundling up on our walks, and frequenting the indoor park more often than outdoors. We took a road trip, ate out, ate ice cream (!), ate cheese(!!!), decided hotel living was nice for a few days, stood under arches and at the edge of cliffs, then came home and had the season's first hot pot.

We've been having a grand ol' time. How have you been?

All but the last photo were taken with instagram.
look for me if you're on too : jenniferhoiyin

cooking class :: Thanksgiving

Melissa and I are teaching our Thanksgiving class this weekend! Because of limited space, this class has registration cap. Please sign up early to ensure a spot!

A Local Thanksgiving Class

November 12, 2011 - 11:00 to 1:30 p.m.

class venue :: Johnson residence in Provo,Utah

(address given after registration)

price: $35

the menu:

roasted acorn squash stuffed with bing cherry and apple stuffing

wild rice salad with citrus and pomegranate

sweet potato pie with orange wedges

REGISTER HERE.

come on over

We will be having a cooking class this saturday. It will be quaint and intimate because it will be held in my own home. I would love to have you over, to share some conversation, probably a few laughs (and blunders) and a warm, seasonal lunch this weekend. Hope you can come.

Soup, Salad and Sandwiches Class 

October 22, 2011 - 11:30 to 1:30 p.m.

class venue :: Johnson residence in Provo,Utah
(address given after registration)

price: $35
 

roasted tomato soup

autumn vegetable minestrone

gruyere and kale pesto grilled sandwich

  caramelized brussel sprout salad 

free form apple and lemon balm galette

REGISTER HERE.

baking an apple tart

If you're in south jordan, come say hello along my race route! It's always fun seeing supporters cheering you on. Even if the cheers are meant for someone else, they make my steps a little lighter.

a few links for you this weekend:

+ I love Sheena's reply to the view that members of the Church of Jesus Christ of Latter Day Saints are not Christian. We believe in Christ. Really, I do.
+ I love Susan's series of her favorite instagram photos, I love when things relate by chance.
+ The days that I have been following Robin's 100 ways to thank your body, my body has been thanking me.
+ I know Halloween isn't for a few more weeks, but I am so excited for Christmas!
+ Recipe for this apple tart on zupas today.

have a lovely one friends.

listening to food

So remember how I ran a half marathon back in June? And remember how I scoffingly said meh I'm pretty much halfway there, may as well keep running? Well I did. I kept running; and running; and running. I ran so much I had to buy new shoes, and new shorts, yes I even got a new running top (or four). I also got a visor which may or may not be the most fashionable clothing purchase I've ever made but gracious I love that thing, especially in the rain.

I ran so much these past 16 weeks that I am days away from running my first marathon. Yes, I am officially one of those crazy masochist people who will be voluntarily putting my body through a ridiculous amount of strain (it's actually not so bad when you take it on gradually), all for the glory of a free t-shirt and a knick knack of a medal (where do I put/do with them?) I guess it's not really official until I finish, I will finish.

During my training, I have missed the conversation I had with my running partner before she moved away. I couldn't go back to listening to music, especially for my longer runs. I needed the real time of a voice, of conversation, something that engaged me mentally and intellectually. So I started listening to audio books and podcasts, many of which (surprise!) dealt with food. I now realize just how obsessed I am.

Here are a few of my favorites..

soup and sweater weather

When I was in elementary school, I was given the nickname "sweater girl" by one of my 6th grade teachers. During the autumn months whenever I saw her, if I was wearing a sweater, she would comment on the knit I wore saying it was a new one she had never seen before (even if it wasn't). When she saw me without, she'd ask if I had lost it; my sweaters and I were inseparable. I blame my love for this season as the reason I remember something so trivial. She noticed that I loved sweaters (and obviously had a lot of them), and by saying something to me about it I noticed that she noticed me, and that meant something. If she saw my wardrobe now, I'm pretty sure she'd still call me by that name, sweater weather is still my favorite sort of weather, although I've branched out to collect other seasonally relevant things like gloves, scarves, hats, and soup recipes. I have about as many favorite soups as I do sweaters. Okay I probably have more favorite soups.. luckily they go together perfectly.

raspberries!

This past saturday marked the second year of our conference weekend tradition, picking raspberries at a local farm properly named, the raspberry patch.

We gave our little one a jar to fill with her own plump berries, but it never had more than one berry in it (I think I put it there), and that lone berry wasn't in the jar any longer than a minute. I think part of our berry picking tradition will be rounding our berries weight up a quarter pound, I'm sure it's a close estimate to the amount of berries she ate straight from the bush, and many times from our main harvest. For the short time we were there, she wasn't idle for a minute of it.

cook, reduce, intensify

The forecast for the week declared the first snowfall in the higher mountain ranges (still to happen). Overnight, and after a number of hours of cold wet weather, the tips of the mountains that loom over our little big town were bursting with the varying shades of fall, even moreso than last week. It was almost as if the trees knew they would soon be covered in snow and needed to show off for at least one day. It made for a beautiful view during my run this morning. I repeatedly pointed my little one (cuddled up and mostly dry in her jogger) toward the west range, showing her how beautiful her hometown is in October. We even took a drive up the canyon and filled our home with multi-colored boughs of oak, maple and aspen.

With the mixture of general conference weekend (continually the most inspiring weekend of the year), raspberry picking, putting up halloween decor, making warm food (soup!) to fill our bellies, knit sweaters, socks, and closed toed shoes, it's official. Fall, how I've missed you.

wait..

Even though it's getting cooler, I still love meals where I don't have to cook anything. I like to rely on my blender, a knife and board, and my can opener (yes, can opener) for quick weekday meals. I love making things from scratch, but beans are not one in my rotation. It is now autumn, the mountains that loom so close are peppered with red, orange, and yellow, the apples are now selling alongside the last of the peaches and of course they taste incredible, I can feel the brisk chill that travels deeper than my first layer of skin, and yet I am still transitioning.

farewell summer

The official last day of summer, and I have a handful of tomato-dish-this, peach-dish-that to share with you. A large percentage of the tomato dishes begin with tossing the tomatoes with olive oil, honey, vinegar of some sort, and a bit of salt, then baking until they pop. From there, they take on their own unique persona, whether they're blended, mixed with greens, or in this case, baked again. This second time, they're surrounded by custard sopped morsels of bread. It's a good transitional dish, robust with flavor and warmth, because it's around this time of year that my toes begin to chill.

pick + pickle party

beet pickled eggs from a few years ago

This Thursday, I will be at Jacob's Cove along with Rachel Hodson and David Vogel from Edible Wasatch for the Veggie Pick and Pickle Farm Tour. The event is part of a monthly farm tour series sponsored by The Downtown Farmers Market and Edible Wasatch magazine. It begins at 3 p.m. (meet at the farm at 4 p.m. if you're nearby) and costs $30.

Those who come will be introduced to Dale Allred (agricultural engineer extraordinaire at Jacob's Cove), and given a taste of freshly pickled produce from the farm. After some instruction is given, everyone will be sent to the greenhouses to find prime pickling produce, then gather at stations where they will learn how to preserve their freshly picked goods for their pickling pleasure. There will be light snacks, information about the farm, information about our cooking classes, and copies of the latest Edible Wasatch available, as well as some good conversation and company. Sound like a good way to spend your Thursday evening?

REGISTER HERE.

Read on for more details.

putting up stores

With August and September's surplus of food, I have been trying different ways to preserve it all, so we have some reminiscence of summer when January comes along. I tried my hand at canning peaches for the very first time this summer, a friend and her children came over to share the experience. We let the kids watch movies, eat popcorn, and play while we caught up, laughed, cared for the occasional unhappy child, and enjoyed the novelty of something we remember our mother's and grandmother's doing, but we had never done on our own before.

We bought a bushel of "second" red haven peaches from a favorite orchard stand. "Seconds" peaches are the peaches that get a little bruised and worn from their short trip to the stand, or have some kind of imperfection. They also sport a price tag a third of what the poster child peaches cost. Since we were using them up the same day, the imperfections weren't enough to spoil them before we used them all. We also bought 2 gallons of their raw unfiltered apple cider that was frozen from the year before, planning to use some for the actual canning, and drinking the rest (my little one's favorite part).


We followed this webpage's instructions for cold packing the peaches, processing them long enough for our elevation (4500 feet!) and instead of a sugar syrup used the apple juice. We didn't can the whole bushel of peaches, saving a few of the under ripe ones for making some peach jalapeno jam a day or so later. By the end of the evening, we had fourteen quarts of peaches, four hungry kids (who requested dinner, "but it better not be peaches!"), four sore feet, and two empowered women who felt a small connection to times past and the satisfaction of real food work. My favorite part about real food, it has a heritage.

I especially loved that through the process of it all, old memories were remembered and new ones were made. I realized we weren't just putting up peaches.

What are you preserving this year?

above. below.

at rock canyon.

p.s. have you been watching the moon? It's everything a harvest moon should be, so are the moon cakes we've been eating. happy mid-autumn festival!

randomosities for a weekend

This morning, I watched the moon set. It was giant, low, and a dusty orange red before it dissappeared through houses and trees. Then I watched the sun rise. I love the deep cold blue of the sky that warms into golden hues, setting the clouds alight with blush hues. This morning they were the color pink I remember from my mother's 90's floral printed curtains in her kitchen window facing east, and the color of my toddler's flushed face after an afternoon in the summer sun.    It was a good start to my weekend.

I have a bowl full of the most beautiful tomatoes, but all I want is a peach.

I decided today that I will no longer hold on to summer as desperately as I have been. I always complain that autumn just isn't long enough to be enjoyed, and I want to enjoy it, thoroughly.

I may make pie this weekend, to celebrate.