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I’m an ADULT

Olive has passed her plague on to me, and my god. When she was getting sick I thought she was being pretty damn unreasonable at times, but now that I am the sick one I can truthfully say that what I originally interpreted as her being a grouchy jerk was actually her handling it like a total champ. Far better than I have been, at least. My whining is at least twice as loud.

Right now, if someone interrupted my tantrum to tell me to take a deep breath and use my manners, I think I would high-kick them right in the face.

Zero hesitation.

What I am trying to say is, well played, Olive. Well played.

Anyway, let’s get to the point so I can drug myself to sleep. Earlier in the week I shared some hippie home remedies that I was using to help nurse her through this bastard illness, and now I would like to share a few additional things that have been helping me.

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I just made the best salad ever and because I am a giver I am going to share it with you:

  • Organic baby spinach
  • Thinly sliced goat brie
  • Dried cranberries
  • Walnuts
  • Sliced honeycrisp apple
  • olive oil
  • Strawberry & fig balsamic reduction

It tastes even better if you eat it with a large dog watching you carefully and drooling hopeful that you’ll drop some brie.


unitedstatesofmeryl replied to your post: Just Call Me Trudy

So happy for you and your family! Olive seems wonderful. Oh, and I would LOVE to get that pumpkin cheesecake recipe whenever you get a chance!

                               :: Madeleine’s Famous Pumpkin Cheesecake ::

(Which is actually Martha Stewart’s famous pumpkin cheesecake…but who’s keeping track? Just eat it. Eat it all.)

  • For the Crust

    • 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
    • 1/4 cup sugar
    • 4 tablespoons unsalted butter, melted
  • For the Filling

    • 4 packages (8 ounces each) bar cream cheese, very soft
    • 1 1/4 cups sugar
    • 3 tablespoons all-purpose flour
    • 1 cup canned pumpkin puree
    • 2 tablespoons pumpkin-pie spice
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon salt
    • 4 large eggs, room temperature


  1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
  5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

Culinary Delights


For some reason I’ve been cooking a lot lately. Adam says I can’t call it “cooking” because no actual heating up of anything has occurred, but I mean I have been creating things. Edible things.

So. There’s that. Currently top of my list? Three things I didn’t think I ever would even enjoy, let alone become obsessed with: fresh coleslaw with jalapeno lime dressing (liked precisely because it’s not the gross, off-white, slimy mayonnaise-y kind), iced coffee and homemade salsa.

Did you guys know you could MAKE salsa? It doesn’t even take that long and it’s probably oh, ten kajillion times better than the three half-full jars of tomato-sauce slurry masquerading as salsa currently lurking at the back of my fridge. Truth. Why didn’t anyone tell me about this?

On second thought, they probably did. And my response was probably something like “Ugh, that sounds like a lot of work. Can’t you just buy that?” Um yes, past-Madeleine but the store-bought stuff tastes like SHIT now that I’ve had the real thing. 

I’m ruined forever saved!

This salsa is so good it makes me want to punch myself in the face. So good that when I get a hankerin’ for salsa I think – chips? What? Who needs ‘em?! I have a large spoon, no dignity and -look!- curtains that conveniently close so my neighbours can’t see me shoveling spoonfuls of delicious salsa into my mouth on the daily.

Most of the stuff I’ve been cooking – sorry Adam, MAKING – lately (salsa included)  has come from the reBar cookbook and the kitchen of the amazing reBar restaurant in Victoria, BC. If you haven’t been there and you ever get a chance, DO IT. And no, the stuff I have been making lately is not so much cooking per se. But I’m told that the cookbook does also have recipes for other things, things you heat up in that giant white box in my kitchen. The one currently housing cobwebs and the charred remains of my last culinary disaster.

Hahahaha oh god, let’s stop talking about my cooking abilities (or lack thereof hardy har har HAR) – I’m about to cry.

What’s that now? You want the recipe for punch yourself in the face salsa? Are we really doing this? We’re sharing recipes now? Alright, here goes.

Punch Yourself In the Face Salsa

(I’ll have you know I have even changed the quantities of some of the ingredients. That’s how pro I’ve become. I don’t just follow recipes anymore, I MAKE them. Sort of. Ish.)

5-6 ripe tomatoes, diced (organic or farmer’s market fresh obvs)

2 jalapeno peppers, seeds removed and very finely minced (the seed-removal tip was NOT in the cookbook and let me tell you, IT SHOULD HAVE BEEN. Not everyone KNOWS to remove the seeds from jalapeno peppers REBAR. My tongue will never be the same (that’s what he said))

1 medium red onion, finely diced

1/3 bunch cilantro, stemmed and diced

Juice of 1-2 limes (to taste, I like mine reeeeal limey)

1 tsp sea salt

1 tsp brown sugar (for reals)

That’s it! Just chop all of the shit up and mix together in a large bowl, then draw those curtains and go to town! One batch should last 2-3 days in the fridge but if you get to day 2 with any left, you should probably get a bigger spoon.

Anyway. It’s amazing. Fiddle around with the quantities until it tastes to your liking. I hear you can do that you know.

SO. A recipe post. Who knew?