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Recipe: chinese scallion pancakes

I’ve been able to resume my cardio workouts this week and it feels great. It helps alleviate some of the lingering side effects. My body and mind are much happier for it too, albeit a little tuckered out. That’s okay with me. I am a firm believer in the no pain, no gain mantra. Did I mention that I’ve dropped two sizes? Crazy – I know. My oncologist mentioned that I hadn’t gained any weight as most of his chemo patients tend to. It’s hard to gain weight when food 1) tastes like ass and 2) plays havoc on your insides. At least the endorphins from my workouts are flowing – w00t!

Jeremy made it home late this afternoon. Even though I don’t get bent out of shape when he’s on travel, it’s always nice to see my best friend again. Some folks require time away from their partner, but we can get along 24/7 indefinitely and that’s a good thing to know. Actually, we can work together 24/7 in adverse conditions – read: vacation. I literally trust him with my life (well, he used to be high-angle Search and Rescue).

It’s now 1 am and Jeremy just woke up to operate that giant radio telescope… My astrophysicist is hot. [I was about to say astrophysicists are hot, but that is a totally untrue and completely laughable statement.]

This afternoon, I made a recipe I’ve been wanting to post for a while. I usually make these in small quantities when I need to use up leftover dough from Chinese dumplings. It’s something my mom always used to do when I was little. I never learned how to make these outright from my mom – the technique just sunk into my head with all of my visual memories of my childhood. Same with the dumplings. To see how the dough is made, I’ll refer you to the dumpling recipe.

chopped scallions

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Recipe: cheesecake pops

The Daring Bakers strike again, this time with cheesecake pops!

we knead to bake

Elle of Feeding My Enthusiasms and Deborah of Taste and Tell are our lovely co-hosts this month and they selected this recipe from Jill O’Connor’s Sticky, Chewy, Messy, Gooey.

beat the eggs into the cream cheese and sugar

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I shuffled through a half inch of snow this morning on my way out the door. I told you the weather in April is psycho around here. Halfway down the canyon to Boulder, the sun was shining as tiny grauple pelted the windshield. Yay spring! I met with Beth for brekkie at the South Side Walnut Café. The menu is très Boulder with plenty of veggie, vegan, and omnivore eats on the menu. I chose the quiche. I chose poorly. The quiche was fine, but my digestive system can’t handle green chiles quite as well as it does when healthy. Okay, but it’s the company that matters most.

Just a few days ago, Boulder was full of nearly naked people sauntering about the downtown pedestrian mall because of the warm temperatures. Today, folks donned hats and down jackets to ward off the cold, wind, and light snow. It looked like a typical day in January at the Boulder Farmers’ Market – except the market isn’t open in January…

love the cello

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