Back in the Litchfield Groove

Ahhh! Home Sweet Home, for the time being. I finished my internship at UCONN this past Sunday, which was a blast. Learned a lot, and met a lot of really cool people. It is weird to think after 2 months there, I may never return : ( If anyone is interested in foodservice, especially at college/universities I strongly suggest the NACUFS internship. It's paid, a lot of fun, and you learn so much!! So glad I made the choice to pursue it.

As soon as I finish getting settled back in Litchfield, I will be off and running (well rather driving 21 hours!) to my new home for the year down in Montgomery, AL. My dietetic internship with the Department of Education awaits me, and leave the 27th of July. So long sweet summer, hello sweet tea!

For the time being, to keep me busy since it's not like I have my whole life to pack away into my little car I wanted to share a new summer recipe I made. It's a fruit salad, but a little different than your run of the mill grapes, cantaloupe, and strawberries. I was originally going to use watermelon, but since peaches and plums were on the discount rack at the grocery store I thought I would give them a try. I'm always one for a bargain! The result was delicious and a nice change after eating my weight in cantaloupe and honeydew.

Fresh Fruit Salad
makes about 3 cups


5 medium peaches, washed and chopped
5 medium plums, washed and chopped
Zest and juice of 1 lime
2 sprigs fresh mint, chopped
pinch of sugar (optional)


I started by chopping up the fruit, and placing in a large bowl.  My peaches and plums were reeeallllyy ripe (hence the discount shelf), so they were a bit soft, but they were really sweet. I think I would prefer them to have more of a firm texture so I would try to use fruit that isn't overly ripe.

Next I zested the lime, cut it in half and squeezed the juice into the bowl with the fruit. Add the zest as well.

Use just the leaves of the mint sprigs, and chop. Add to the fruit. I rarely ever buy fresh mint, but it is soo refreshing, especially if you add some to a glass of iced lemonade!

If your fruit isn't as ripe, adding a pinch of sugar, and mixing helps to give the salad enough sweetness. Cover, and store in the fridge for at least 30 minutes for the flavor party to start.

There you have a new take on the classic fruit salad. I love experimenting with new fruits, and I bet this would be good with pretty much any fruit. I mean come on, who doesn't like fruit salad?!

Hope to keep updating, and will be sure to add a southern addition to the blog as my internship starts. Excited to meet the new roomies and get settled in to the southern lifestyle.

Happy Wednesday!

February Fever.

I have to say this "winter" has been a far cry from the norm of New England this time of year. I mean the blizzard like conditions last night, to the 55 degree weather today just isn't right. But this teaser weather still left me longing for the Spring Fever that hits Keene every march. For all the KSC students, you know what I mean. The first day above 60 degrees, break out the tank tops, flip flops, frisbees, and iced coffee! I find it quite humorous, but at the same time anxious for Spring and warmer weather to come.

Well if I can't bring the warmer weather, I'll bring some recipes to send me to where the weather's warm, and the drinks are cold. At least for the length of time it takes me to eat breakfast. That is of course, Key West! Having only been there once my junior year of high school, it left enough of an impact that let's just say I wouldn't mind going back any time soon. Any guesses of what I could possibly recreate, that Key West may be famous for?!


You got it! French Toast!...kidding of course. Key Lime Pie! Yum. I have to say a slice of key lime pie in the keys is a little slice of heaven. Pun intended. I made some oats that recreated that creamy, sweet, and pucker that key lime pie is delovely for. If you've never heard of overnight oats, this will introduce you to them. They're great for a quick breakfast in the morning, no cooking required. Simply just soak the oats overnight, and voila! Ready to go when you wake. Try this version to rid your winter blues.

Key Lime Pie Overnight Oats
serves 1


1/2 cup old-fashioned oats
1/2 cup water, or milk
1 tsp sweetener of your choice
1 tsp vanilla
1 T lime juice
1/4 plain, nonfat yogurt
1 square graham cracker


Start by combining the oats, water or milk, sweetener, vanilla, and lime juice in a bowl. I used truvia for my sweetener, but feel to use whatever you like. Once combined, cover and stick it in the fridge for the morning. Go to bed, and dream of sunshine, sand, and a cold drink in hand.

When you wake up and realize it's still winter, take out your oats, and add the yogurt. Stir until it's all combined into creamy goodness.  Simply crumble up a graham cracker on top to replicate the graham cracker crust, and you are ready for a slice, or bowl of key lime pie! I used water this time for the soaking, but usually use milk. I have to say I didn't notice much of a difference because of the yogurt, so either way this is delicious. Feel free to use vanilla yogurt as well, as I'm sure that won't make it taste worse!

So this picture doesn't really give the flavor justice, but I made sure to include some greenery in the background to give it that "island" feel. Haha! I hope you give these a try, and think of your own flavors to try.

What's your favorite warm weather spot?

*picture retrieved from:

http://photos.igougo.com/images/p140538-Key_West-Duval_Beach.jpg

Sweet Summertime.

Summer is in full swing! By the time I got to posting this strawberry season is already just about over. But, it is a sure sign of what beautifully delicious produce Summer brings. So this post is to share my first strawberry picking experience. I ended up with 15lbs of the juciest, sweetest strawberries I can remember.

It was a gorgeous day and got to spend some quality time with Dad. We did some catching up, so it seemed as if the strawberries picked themselves. When I would find a giant, too good to pass up strawberry that had a soft spot and wouldn't stay good for long, I made the sacrifice of gorging myself on countless of them. I mean, you can't just put it on the ground!

After all the picking, and a round of mini-golf later, the real labor started. I had to wash, prep, and store all 15 lbs of these candy-like berries. It took a good half hour or so until the job was done, but the sweet smell in the air made the job an indulgence. I filled my sink with cold water, lined a cookie sheet with a dish towel, and got my freezer bags handy. I did three batches of dumping the berries in the water, patting them dry on the towel, and chopping off the tops.

Luckily, I used a plastic cutting board, since my wooden one may have resembled the boston massacre after all the berry juice that seemed to pour out of each strawberry. I ended up with two gallon freezer bags filled to the brim, and left out enough to fill another one for instant nibbling. Let's say they didn't last long in my house. Tis' the season.

I froze the bags to save for the later months, when the New England winters leave no chance for any fruit for harvest. This is my small attempt to eat more local, and savor what's in season. Mcquesten farm, where I picked the berries is right in my home town, owned by the family for generations. Nothing compared to the likes of Barbara Kingsolver, but my homage to her lifestyle. So, get out and enjoy the sunshine! And if there is berries to be picked, you may want to indulge your self to what a strawberry REALLY tastes like!

What's your favorite fresh summer produce?