A Son Comes Back

On Mother's Day this year, I received the most beautiful present a mother can receive, my oldest child graduating college.

 As you know I have 4 sons, beautiful kids, good natured, kind and responsible. Respected throughout the community. I have to tell you though this child, my eldest son, was a tough one, for a while there. A rebel without a cause, a boy who couldn't quite find his place in the world. The type that tries so hard to fit in, he decides, to challenge it all. Needless to say, I wasn't sure my marriage would make it through, I was sure I would have a full head of gray within months and I had no idea how much acne one could get as an adult carrying such stress.

I was tough, I felt my job was to get this kid to adulthood, safely...I wasn't concerned with being his friend at that point, just wanted him to live and get through the teenage years. I put on my fighting gloves, and fought for this kid's survival. I felt I was in a battle and was not going to let him down.  

Fast forward a few years later and this boy  graduates Cum Laude from college, a top business student in his entire college, a boy, now a man, going to enter law school this fall. And of course that boy still reappears in the funniest, endearing ways now. He wanted to wear pj's under his cape and gown. (he didn't) 

I still remember driving in the car, alone just he and I,  he was 19 at the time, he turned to me and said," I am tired of having the rough guy image,  I have changed inside, how to I change the way the world perceives me?   It was a life changing moment in my life. I knew at that moment that  the struggle was over, my kid, my beautiful boy was back.

Today, he is a gorgeous guy inside and out, with  a fierce sense of pride and protectiveness over his family. Loyal beyond words.  He is always the life of the household, loud, messy, and always hungry. 

 He is now overly wise about making sure his two brothers still in high school, understand, about keeping safe, he personally takes such pride in their achievements, he talks with them and guides them through issues. He is like a mini dad, how cool...how grateful I am life has given this beautiful boy, the strength to discover how powerful he is, when he discovered himself. 

Welcome home, eldest son of mine, I am so proud of you.  The love I feel for  you, words are inadequate to describe.

xo Mom

Scott's Favorite 

Could it be more simple or delicious...

Mom's Homemade Tomato Sauce

Saute 3 cloves garlic in olive oil

after 3 minutes add in

 4 chopped carrots

4 chopped celery stalks

1 med yellow onion

let simmer on low for 30 minutes to richly develop flavors

add in 

4 cups chopped tomatoes, fresh or canned Italian tomatoes ( I like San Marzano)

2 TBL basil

1 TBL sugar (to balance the tartness of the tomatoes)

1 Small can tomato paste

2 cups water (may need more depending on how thick you like your sauce)

S & P to taste

bring to a boil then simmer for 1-2 hours if time allows.

Serve with great quality parmesan cheese.

Going Green with a Delicious Pasta and Fried Zucchini Salad Recipe..

Pasta and Fried Zucchini Salad

Let’s gather all ingredients:

Salt and black pepper

2/3 cup sunflower oil

3 medium zucchini, cut into 1/4-inch-thick slices

1 1/2 tablespoons red wine vinegar

3/4 cup frozen edamame

2 cups basil leaves, shredded coarsely

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces strozzapreti or penne pasta

Zest of 1 lemon

1 1/2 tablespoons capers

7 ounces buffalo mozzarella, torn into chunks.

Let’s Start Cooking!!

1. Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

2. In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

3. In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

4. In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

Fun Fact: This will only take 45 min to make and will yield 4 servings.


xo ginny

Organic Summer

It's funny, I have always loved summer, but loved to escape Miami for as long as possible during it. We would pack the 4 boys up and head out. For a few years we rented a place in Vermont, then spent a lot of time in North Carolina, Utah beckoned next.

As the years pass we seem to be in Miami more though. The reason being we need to work around our kids jobs, internhips, sporting camps, -in other words we are no longer running the show,  they are running ours. Like so much in life the tables have turned. 

Of the past  couple of summers when we have been here I have loved it. The idlesness, lack of schedule, the feeling that Miami is pretty empty and you are one of the few.

 The heavy air I now embrace,  I love the tropical, sensual smell that fills my senses. I love the clothing that by necesity becomes so loose and light, so tropical. I love the sight of the pure casualness we all excude here in these steamy months. My blow dryer gets put away all summer and my crazy curls come out. Make up? Forget it, it just melts in our heat. 

So like many things in my life I feel the need to mark it, invite it in, plan for it,  and so it goes with my organic summers. Every year of late I have had new themes to each one. This one I especially needed to as I say,  go back to my organic roots. Slow down in my thoughts,  and begin my meditation practice that has grown lapse,  get my skin back to its glow.  I decided action was necessary,  I have been back to accupuncture to get the stress out, sleep back, and working on my digestion.

To that end I have decided to be vegetarian for the summer and that began last week. To mark that as its own beginning I had a colonic done today. Talk about feeling fresh and clean-nothing like a great colonic. Here in Miami/Miami Beach I wouldn't use anyone but Naima, at Nirvana Spa. You will meet someone it is an honor to be near, she works on your body,  as your spiritual side is centered. She is a gift. I am skipping out of the gym this week focusing on getting the great feeling of the sweat and release nothing gives me like yoga. How do I feel?...Growing happier, more content and peaceful by the moment, and summer has just begun for me, can't wait for the kids to finish school and join me in my state of bliss. 

xo ginny

My gift to you- an incredible way to start each and everyday

Blend up and drink it- this is your breakfast-you will be glowing in a week.

1 head dark green of your choice. Switch it up. Maybe one day kale, another spinach or arugula

1/2 a cucumber

1 apple

1/4 pineapple

1 banana

1 TBL ground flaxseed

water-around 1 1/2 cups.

Vitamix for this is perfect!

A Great Tofu Recipe for a meatless Day...

Sesame-Crusted Tofu over Vegetables

For Tofu and Marinade

1  14 oz pkg extra- firm water packed tofu, drained
2  cloves garlic minced
1/2  TBL grated fresh ginger
1 tsp Braggs amino acids
1 tsp mirin (in asian aisle in your grocer)
1 tsp chili-garlic sauce
1/2 tsp toasted seame oil

Sauce

1/2 cup vegetable broth
3 TBL Braggs amino acids
2 TBL mirin
2 tsp garlic chile sauce
1 tsp toasted sesame oil

Vegetables

2 TBL sesame seeds
1 TBL peanut oil,  divided
3 cloves garlic,  minced
1 TBL grated fresh ginger
1 1/2 pounds bok choy, trimmed and coarsely chopped
1 red bell pepper, cut into 1 inch pieces
1 bunch scallions, trimmed and cut into 1 inch pieces
1 1/2 cups snow peas, trimmed

To prepare tofu and marinade
 1.  place tofu on a clean folded kitchen towel, and place on a plate. Set tofu on the towel, place another towel on top weighted down with a skillet or heavy tray. Let it drain for 30 minutes.
2. combine garlic, ginger, soy sauce, mirin, chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1 inch cubes. Add to the marinade and toss to coat. Let it marinate for 30 minutes in frig.
3. To make the sauce: whisk broth, Braggs, mirin,  chile garlic sauce, and sesame oil in a small bowl, set aside.
4. To stir fry tofu and vegetables: Sprinkle sesame seeds over the tofu. Heat 1 1/2 tsp peanut oil in a large non stick skillet or wok over medium heat. Add the tofu and cook turning frequently for close to 10 minutes. Remove from pan, and cover to keep warm.
5. Add remaining peanut oil, cook the garlic and ginger be careful not to burn them, stir frequently for about 30 seconds. Add all the vegetables. Cook for about 4 minutes if you like them crisp.
6. Pour sauce over vegetables and toss. Transfer to serving bowl (or serve as is in the wok_my favorite way to serve), top with tofu. serve with a grain of your choice and enjoy!

A great meal for when you want it filling, but want to avoid an animal protein. Enjoy! xo ginny

Summer Salad Recipe

Thinking of having a salad today? Try this recipe, so delicious and it only takes 10 minutes! Make it a lunch or a side to your meal and share it, this makes enough for four!

Watercress, Pistachio, and Orange Blossom Salad

You will need the following:

4 tablespoons olive oil
1 1/2 tablespoons lemon juice, more to taste
1 teaspoon orange-blossom water
Salt and black pepper to taste
3 1/2 cups watercress, thick stalks removed
Scant 1 cup basil leaves
1 1/2 cups cilantro leaves
1/4 cup dill
1/4 cup tarragon leaves
1/3 cup shelled unsalted pistachios, lightly toasted and coarsely crushed.

Once you have gathered everything together just follow these steps and you are on your way to having an amazing salad:

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.

In a large bowl, place watercress and herbs.
Set aside until you are ready to serve the salad;
you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

Enjoy a delightful summer salad!

xo ginny

Life

 I think a lot of you know so much about me by now. I have never hidden my life and use this blog as my personal space.  I truly hope my blogs enhance, enriches, and possibly at times even teaches life lessons, sometimes through recipes as well. Who knows...I just keep blogging and hopefully you keep reading.

This blog is about life lessons,  perceptions,  opinions etc. so I wanted to tell you about a few different opinions I have received lately and how I found it so incredible.

ginnybakes started plodding forward, until all of a sudden it went from a tiny company, and jumped one step forward and actually needed lots of attention and a core group of dedicated employees. Baker, baker consultant, packers and someone to help me oversee it  as well as a bookkeeper.

This was becoming a real business which is not my fortay. I like people, baking and creativity. Numbers, papers, invoices...foreign, scary and something you run from!!! So for awhile there it was getting pretty stressful, couldn't seem to find the right core group, felt really alone and out there, no partner to bounce ideas off of. Trying to work crazy hours, be a wife and mom, and do this with no yoga, as there quickly became no time for the luxury of a class for 1 1/2 hrs at 9 am. That only made the stress greater!

I did work out though however,  and my trainer Jeff Shepard, and my best friend Jane were with me in the gym early one morning when another employee called and  quit. If I wasn't so stressed it was almost comical-just couldn't seem to get out from under. Jeff who just worked through opening his gorgeous new gym Symbio, understood about working through hardships and struggles to bring a dream forward. I watched him work in a dust bowl keeping his head up as the struggles with the city to open to me seemed insurmountable. He survived, and is now mentoring me in how to be a business woman. Jane and Jeff were both encouraging me and telling me just pull it together and push through. I left the gym teary eyed, but ready to fight another battle.

I saw my yoga teacher on the street at that moment and he asked why I wasn't going to yoga. I explained what was going on. His advice- Walk away,  simplicity is the only way to live. I asked him about working through struggles, and feeling empowered when you strive and work hard to make a dream a reality.  He answered I will do it only long enough until it no longer feels right. It was a very enlightening conversation, as I knew I could not walk away from my ginnybakes baby. Goes back to the theory I truly believe in, hard times, make the sweet moments even sweeter.  The next day  my first Fresh Market came calling, and I grinned so wide at the joy of the timing.

Simplicity is a beautiful thing and at moments when I don't feel it, I am so glad I achieve it in Paul's yoga class. For now though think I will stick with advise on fighting through. Yesterday I was giggling so much my husband thought I was the biggest goof ball. Oh the laughter and goofiness, felt so right, so perfect. I was relaxed, I am beginning to understand, with business there are always ups and downs and I cannot take it personally.

Thanks to my husband, my friend and trainer Jeff, my yoga teacher Paul for all their wisdom and opinions, and thanks to my best friend Jane who is always there asking ok what's next? She is my Ethel and I am her Lucy-what a team.
xo ginny

Lunch is Served

Lately on Saturday afternoons, instead of running out for a family lunch, when my men return from boot camp and I come back from yoga  we have been settling in to beautiful lunches at home. As my husband always says of late, "why go out when we have much better quality than what is offered in most restaurants and we cook it simply to our taste - clean food at its best." He's right, as long as he pitches in and we all do it together!!
This Saturday we made salmon grilled in a marinade of oranges, lemons and grapefruit juice all fresh  with chopped mint, olive oil, salt and pepper. Seared the salmon with great lines three minutes each side then a slow cook to medium- I like it cooked through.I served it with a great side dish of cous cous and heirloom tomatoes. This time of year the tomatoes are amazing and my garden is producing such a beautiful array!

Cous Cous and Fregola  Tomato Salad:

Cook cous cous and Fregola separately according to package directions  (Option you can just double either grain, I like using both)
Preheat oven to 400 degrees
Use 8 large vine ripened tomatoes and 1 1/2 cup yellow cherry tomatoes halved, (or any variety you prefer) as well as any other beautiful large tomatoes you  find in heirloom variety, look for purples and orange colored ones- so sweet.
If you get excited when you see tomatoes just dbl the recipe-it only gets better over a couple of days! Think bruschetta, tomato sauce etc.
To the tomatoes add:
1/2 Cup Olive oil;
3/4 tsp brown sugar;
1 TBL good balsamic vinegar;
2 TBL chopped oregano, tarragon, and mint;
1 garlic clove, crushed; and
cook tomatoes for 15-20 minutes...
Allow the tomatoes to cool,  add to warm grains,  season to taste with salt and pepper.
Optional- add some feta, goat or parmesan cheese to top- Yum!

Add some gorgeous grilled asparagus, and lunch is served!

xo ginny

That Mahi Sandwich...

On my last blog I mentioned I was on the way to the keys to watch my son's lacrosse game after stopping to eat a mahi sandwich. Well this was no ordinary mahi sandwich...

I will start with some background on my eating to begin with. I am just not comfortable eating sandwiches. I do not like all the bread, if I eat some I like it to be specialized, such as  hemp, millet,  ezekial, or manna,
with some avocado, or almond butter on top for breakfast.

I am more comfortable with salads and veggies. It is what works for me and what I enjoy. I never feel deprived, when I want a bite of something I don't normally eat, I have it, and am usually very satisfied. I like my body to feel strong and yet light, agile in its movements. Eating primarily vegetarian, with fish thrown in, maintains it that way, it just works for me.

However I had made up my mind when I heard how outrageous this sandwich was at Craigs Famous Fish Sandwich Restaurant (Tavernier mile marker 89-across from Coral Shores HS) to totally indulge.

We sat down, we noticed it came with American cheese. I was surprised and thought how gross, cheese on a fish sandwich?... and I definitely don't eat American. My husband convinced me to sub it with provolone and go for it. Did I ever! It came so fresh on toasted bread with grill marks, I piled on the pickles, tomatoes, even some tarter sauce and ketchup. (my husband says it was quite the site watching me handling the plastic tarter sauce bottle-I don't know why that is the vision that stands out the most to him.) It was a 6 paper napkin sandwich, so messy! I ate every last bite, talked about each bite as I ate it and am so glad I did indulge.

I was describing the sandwich to a friend and they made mention it almost sounded orgasmic. Funny how a description of food can sound that way.  Food does give  such pleasure, if we are not battling against it.

Am I glad I ate it?  Yes, because I did not eat it mindlessly. I decided to eat it, relished it, savored it. Will I eat it again this week at the district finals back in the keys?  No I prefer my mahi over greens, but what fun it was!!   xo ginny

Florida Keys or Bust!

          Driving along to watch our son's lacrosse game in the Keys...

Thinking about the upcoming Mahi-Mahi sandwich we are so excited to eat before the game. 

Don't get me wrong, the game will be great, but, ahhh nothing like a Florida Keys Mahi-Mahi sandwich...it makes me think of summer, so I would like to share a favorite new dish of mine.  xo ginny

Roasted Cauliflower with Golden Raisins *use organic where ever possible!

A great light dish. Perfect for the upcoming warmer days.

1 head of cauliflower- cut into small florets

2 1/2 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

Salt and pepper

2 tbsp golden raisins

1/4 cup freshly grated pecorino Romano cheese

1 tbsp chopped parsley 

Preheat oven to 375'C. 

Spread the cauliflower on a large, rimmed baking sheet.

Drizzle 2 tbsp of olive oil and the vinegar. Season with salt and pepper and toss well. 

Roast for about 40 min until tender. Transfer to a bowl.

In a small skillet, heat the remaining 1/2 tbsp of olive oil. Add the raisins and cook on medium heat until hot, around 1 minute. Add the raisins to the cauliflower. Sprinkle with cheese and parsley before serving. Enjoy!

Thinking of Sunday Morning...

I am flying home at this moment somewhere in the sky between Dallas and Miami.
I have had a great week. I'm feeling restored, and anxious for my two boys waiting at home, the lovely Miss Bear, a great yoga class, to turn on beautiful music, and be in my kitchen creating the homey feeling that tells my boys all is right in the world, and that we are all together again. 

I know exactly what I will cook first. I want my boys to wake to this new recipe I indulged on while I was away.

Thank you to the incredible staff at Amangiri resort for sharing this recipe as well as a couple of more treasured ones which I will share in future blogs. Don't let the fact that this is a gluten- free recipe turn you off, if you are not a convert yet... it is so delicious!!


Here's to the beautiful smells of baking, morning papers, pjs, a weekly treat of a latte, a few dishes in the sink and Sundays. May it be a beautiful one.  xo ginny



Gluten Free Zucchini Bread
**Note can use carrot, banana, or pumpkin instead of zucchini
Ingredients
1  1/2C shredded zucchini
1 C chopped walnuts
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1  1/2 C gluten free flour mix
1/2 C olive oil
2 eggs
1 C sugar
1 vanilla Bean

1. Mix together flour, baking powder, baking soda, spices and salt
2. In another bowl combine oil, eggs, sugar and vanilla
3. Add wet ingredients to dry ingredients
4. Add in zucchini and walnuts
5. Pour batter into greased loaf pan
6. Bake at 350*F for about 1 hour (until knife comes out clean)

**remember always bake in a preheated oven