a veg life

(posted by Emily) All our bags are packed and we're ready to go! It's time to head to Mexico! We are flying out of Orange County today, on the only international flight they offer.  We hope to post everyday on this trip, and look forward to experiencing Baja California together for the first time. Can't wait for the adventures this trip will bring!  ¡Adiós por ahora!  --E y R 

(posted by Emily)  Remember in January I posted about our adventures in 2014 ? Well, I think it's time to update that list since we've added a few trips to the calendar!  February  - Trip to Houston to see the Stevens clan   Check! :) Check out some recaps from our trip! Torchy's Tacos Saint Arnold Brewing Company April  - Heading to Maui for Spring Break   Check! :) via All of our Maui trip posts can be found through the link to " our trips ," and selecting Maui - April 2014 May  - Trip to ATL for Lindsey's graduation   Check! :) We headed to Jeni's and the Atlanta Botanical Garden over Memorial Day weekend! June - A  trip to Indy to meet Lillian Jean Fricke!   Check! :) July  - EuroAdventure 2014! Living on a canal boat in London, with a train trip to the continent thrown in. Brussels, Paris, Nice, Rome, and Venice, here we come!   C...

(posted by Emily) We are always looking for new dinner ideas and ever since canning day , we've tried to find ways to eat all of our delicious food! Jennie reignited our love for almond feta that day, and one of our new favorite dinners is almond feta served with nectarine jam and nectarine chutney, spread on toast.  I've made batches of the cheeze in two different ways--processing the almonds into a flour first and just mixing the slivers with the other ingredients. I definitely recommend getting them ground up first, as it leads to a smoother cheeze. This feta is seriously one of the easiest nut cheeses to make--you need to try it!  feta wrapped up and ready to sit in the fridge for 12 hours  ready to bake baked for 35 minutes, broiled under close supervision for about 5 minutes to get the top browned We have had a variety of bread maker adventures since purchasing our machine this spring. I hesitated to post a recipe until we had the kinks ...

(posted by Emily)  It's been a few weeks since we've been back in the States, but I am still missing life on the boat. My dad took a lot of photos while we were in London, and I asked him if I could share some of the best ones with you. Our boat is called Timebender , and is a widebeam canal boat. We were lucky enough to spend a lot of time on it this summer. You can read about our boat adventures here , here , here , and here . Enjoy! going through the lock that leads from our Marina to the Stort and River Lee This is the Lower Lock on the Stort--you can see Tim, our instructor, in the blue shirt my first time at the tiller view from the front of the boat at the tiller, day 2 one of the best parts of the boat is taking your home with you wherever you go. Watching a little Wimbledon while cruising down the river! parked in front of the Fish & Eels Thanks for the photos, Dad! --E&R

(posted by Emily) We got back from our Europe trip pretty late on Friday night, July 25th. Of course, as any sensible person would, we decided to check out our garden and harvest all of the tomatoes that had been popping up in our absence. Yes, at 1:30 in the morning. Many of the tomatoes were soft or splitting, so we knew we wanted to use them soon. I prepped a bunch to put in the dehydrator for homemade sun dried tomatoes, but we were hoping to get some canned as well. I've never canned anything in ball jars before, and it was just our luck when I noticed a post from Jennie on Facebook about a collective meet up that Sunday to make jam. After a quick exchange of messages, it was all settled and we headed to the shop with our tomatoes and jars in tow. One of Jennie's friends, Judy, had received a huge number of nectarines from the Matsumoto Family Farm . Like, hundreds of pounds worth. Judy, bearer of nectarines (photo by Juli Frankel) (photo by...