Week 6 – Sweet Pea

Week 6 – Sweet Pea

Peas. Fresh. Canned. Frozen. Steamed. So many options, yet this week stumped me because of the necessity for the recipe to be shelf stable for the weekly package delivery. Gotta keep the Hyder post office hoppin’. Plus I’ve gotten such a kick out of making these recipe boxes for you😊.

Apple Granola getting sent off

And then, of course, it was staring me right in the face the whole time. Mushy peas. This may have something to do with the fact that I was in England at the time and I was seeing it on many menus.

Mushy peas from Liverpool! Eaten across the street from the Cavern Club, where the Beatles frequently performed!

So the babies are going international. One disclaimer; traditional mushy peas are made using dried marrowfat peas, which are substantially bigger than a sweet pea. But, our babies are obvious overachievers and when you are fake pregnant, carte blanche!

There is not a lot going on with the traditional mushy pea, they are rather bland. Just salt and pepper for flavor. Which also means this package wasn’t going to be nearly as exciting to open as the others; no speciman cups or syringes. πŸ˜‰ So I added in some extra fun!

While the recipe is even on the bag, I followed this one.

Mushy Peas – www.thespruceeats.com

You just need to plan for the 12 hour soak with baking soda.

After the soak, it’s a quick 30ish min stove top boil and simmer to achieve this.

And pretty amazing how this small bag from England can turn into this in Oregon and Alaska! United by food 😍

If you don’t have the quintessential fish and chips to go with it; you could put them in an omelette, spread them on toast, or since we’re pregnant… Ice cream topping 😜😜

PS Fun Fact. Did you know these are also the peas used to make wasabi peas?

Til next week ❀️

Two Peas in a Pod
Week 5- Apple Seed

Week 5- Apple Seed

Apples. So many variations. Remember that time at the Corvallis Farmer’s Market and they had all the different varieties to try, like an apple flight? Ones we’d never even heard of! And they really all tasted so different! Kinda blew my mind. But, alas the baby is not the size of an apple, but just the seed!


Which is funny to compare it to the size of an apple seed because how many times did you tell your kids not to swallow the seeds because they’ll grow in their tummy? Oops, look what mom did now! I actually probably sound certifiably crazy right now! But, I know you get it! And if you could have heard the conversation I had with Carter over this pregnancy, I don’t think I confused him too much! Lets just say he wasn’t thrilled when he actually thought he may be a big brother! #fakenews πŸ˜‰

Okay, back to the apple. What a lovely surprise to be gifted this beautiful basket of apples from Nana. This jump-started my brainstorming. I made spiced apple butter from these apples, and left a small jar for your oldest 😊

Trying to find recipes that not only incorporate the pregnancy food, but also have shelf stable ingredients and are mailable has been a fun adventure. Hopefully by now you’ve received ‘Week 4’ in the mail. I told the sweet girl at the post office (who really is pregnant) that I wouldn’t make her take a picture with me everytime, ha! According to the USPS calculations it will take 3 days to get to Alaska…. not quite sure where… and who knows when it will actually reach you. Which I’m sure will be variable throughout the year, depending on weather and who knows what else.. Bears and wolves maybe? But, isn’t it the USPS that works through everything? According to Wikipedia, the post man’s oath “Neither Rain, Nor Sleet, Nor Dark Of Night Shall Stay These Couriers From The Swift Completion Of Their Appointed Rounds.” Maybe this was written before 1959, before Alaska became a state.

I decided to make my granola that you like so much, adding in dried apples. And since I couldn’t use butter, I substituted coconut oil instead. After my first taste tester (Maya) just declared it was the best granola I have made yet, I’m excited to share it with you! Don’t worry, my other taste tester 1.5 miles away is 100% on board also being my weekly Guinea pig πŸ˜‰. And he did text me after his granola drop off and declared it a great midnight snack!

Granola with 🍏

Preheat oven to 250 degrees

Line cookie sheet with parchment paper

In large mixing bowl, mix together:

2 cups oats

2/3 cup unsweetened coconut shreds

1/2 cup sunflower seeds

2/3 cup sliced almonds

1/2 cup cashew pieces

1/3 cup pecan pieces

1 cup dehydrated apples, chopped

Heat together:

1/4 cup honey

1/4 cup coconut oil

1 tsp vanilla

Mix liquid with dry ingredients. Once mixed, spread evenly onto cookie sheet and bake for 90 minutes. Let cool. And just try to stop eating it!! Double dog dare you!😜


I hope this package made you giggle, was pretty proud of my packing hacks and how much fun to mail a box full o’ nuts πŸ€ͺ

Week 4- Chia Seed

Week 4- Chia Seed

Can you believe it’s already been 4 weeks?!? I know I was just as shocked, if not more so, than you, when I heard the news. But, now the baby is just under 1mm long! And busy setting up house….hopefully similar to you. Getting settled. Cozying up. Also, like what I’ve been doing in reclaiming my l’atelier!

The size of a poppy seed they say… But, since that reminds me of those Costco muffins and bagels I don’t wish to eat (ugh, I get a stomach ache just thinking about it), I have dedicated week 4 to the all mighty Chia seed. I say they’re roughly the same size and you can do so much more with a Chia seed, practically a science experiment every time.

I am rather fascinated by how they start off so flat and dry, but give it some moisture and boy do they plump up and get rather gelatinous. That makes me giggle because now I’m remembering back to when Bailie was born and I first experienced my milk coming in, but honestly it was more than plump…those were the days πŸ˜‚. And if we’re thinking in food terms, pancakes now come to mind!

In the Mayan culture, Chia means strength and since that is what we need to get through this pregnancy, all hail the great and powerful Chia. Did you know that the combination of its’ nutrients is perfect for regulating blood sugar and sustaining energy? Ancient warriors attributed their stamina to this little, tiny seed, while I attribute my energy to my #twister. It’s like a quote I read recently, “Best friends, when separated are normal, adequate people. But, when together, it’s a total madhouse.” This sums us up pretty perfectly and I believe our families will attest to this. Likely we’ll both need some help during the pregnancy, since the Twisters are way farther than 1.5 miles apart, bring on the Chia!!

Now, what you’ve been waiting for. And because the pregnancy calculation is weird/confusing, it counts the first two weeks even though you’re not pregnant yet. But, I digress, sonographer brain popping in. So, without further ado, the first of 37 recipes for our pregnancy. Cue the drum roll please!

Chocolate Chia Pudding

That is the recipe I followed. But, as you know, since you are the queen of developing recipes ❀️ you can really make it your own and add in whatever ingredients you like. As long as you get the ratio of Chia seeds to liquid correct, it’s really a blank slate. But, this turned out great! And knowing me, you know I made it with less sugar, I used 1/2 Tbsp instead of the 2 listed in the recipe.

This takes virtually no time at all to put together, just requires some patience while waiting for the Chia seeds to do their thing in the refrigerator overnight.

Mix together

1 cup full fat coconut milk

1/2 Tbsp Monk Fruit Sugar

2 Tbsp Cocoa Powder

1/2 tsp vanilla

3 Tbsp Chia Seeds

1/8 tsp salt

Shredded, unsweetened coconut, for topping

Pecans, for topping

Let sit on counter for 30 minutes, then portion out and place in fridge overnight. When you’re ready to eat, top with shredded coconut, pecans, or whatever your heart desires!

Oh, and I know you will appreciate the package the Chia seeds came in, from Grocery Outlet, of course! 😊

And because I can’t help myself. Just for giggles. Oh, and I may have dropped the first one. Oops! πŸ˜‚

40 Weeks

40 Weeks

Who could have ever imagined that when I was trying to find the perfect name for my blog nearly two years ago it would tie so perfectly well with the turn it is about to take.
Rassasy is an outdated word that means to satisfy a craving, which I just thought was the best name for a food blog. Am I right?😁. Concurrently, I rediscovered an unfulfilled part of myself, that I was and still am pursuing. What I found was actually me, but had been covered up and put away for awhile.
A monumental piece of this was that I had actually found my best friend. My soul sister. My person. I was always envious of movies, TV shows, books and real life when there were best friends. You know the ones I am talking about? I always dreamed of that connection, but didn’t find it until right before I turned 40. What’s so ironic is that she was in and out of my life for the 10 years prior; the only way to explain it is a work of God. We laugh when we remember (or don’t πŸ˜‰) all the connections, intertwinings (or is that intertwinnings?!)Β  Β and what appear to be coincidences that were present. But, I don’t believe in coincidences, it was definitely the work of a higher power knowing that not only was my person out there, but she lived only 1.5 miles away!
Fast forward to a little more than two years later and near the eve of her moving 1291 miles away for a nine month teaching assignment in Alaska. How far away is 1291 miles? 22 hours by car, 5 days by bike or a mere 18 day walk. Because I am a much more of a “better to laugh than cry” type of person, I’m trying to make the best of it… although writing this is making me cry.
So, one of the ways we’re getting through it is looking at it like a pregnancy. She’ll only be gone for a pregnancy. And after one hilarious road trip we came up with actually documenting “our pregnancy” (cause why is she the only one that gets to be pregnant?πŸ˜‚) weekly based on the food each week of pregnancy represents. Which, now comes back to my blog. A nine month food pregnancy blog, with each recipe based on the food that corresponds to the size the “baby” is.
To satisfy a craving. Full circle.

Egg Wraps

Egg Wraps

In my cooking world, many times things don’t go exactly as planned. Good ideas are flops, recipes don’t turn out, flavors aren’t as expected; I’m often a pintrest nailed it!

This recent idea is no exception. I saw somewhere online that you could buy flavored egg white crisps, kinda chip like. So, in my brain, I’m just sure I can make it on my own, in my kitchen; piece of cake!

I separated out six eggs for the whites and seasoned them with the Chili Lime Seasoning from Trader Joe’s spreading them out on a cookie sheet and put them in a 375 degree oven and prayed. Well, since God has a sense of humor, my expected thin crisps became a thick egg loaf.

Although disappointed, I didn’t want to just throw it away, so I brainstormed (thanks Tiffany) of how I could repurpose it.

When I looked in the freezer and saw the Chipotle Black Bean burgers from Costco, I thought that would compliment it well. So I made it into a wrap. Hello no carbs! I topped it with Sriracha, and oh my, was it delicious!

As Bob Ross would say, “We don’t make mistakes, just happy little accidents”!!

Crab Boil Four Ways

One of the absolute perks of traveling is bringing back local foods and ideas. Having brought a huge haul (see photo 😊)

back from New Orleans in August, I’m still working through it. Not sure what got into me tonight, but I went all sorta gangbusters, if you know me, you’d understand this πŸ˜…. All based off of this little box.

It started simple enough, innocent even. I just thought I’d boil some potatoes in the crab boil to add a little kick to my mashed potatoes.

And then while I was cleaning up dinner, I just couldn’t part with the giant pot of seasoned water…. So I started brainstorming what else I could do with it. After a freezer and pantry search I came up with three more uses.

I made a large batch of rice. It’s always convenient to have some already made up for the kids, now they’ll get an extra punch.

And to please the meat and non-meat eaters I boiled chicken in the spicy bath and vacuum sealed tofu with the rest.

I guess the only item missing was if I actually had some crab…



When your daughter recently became a vegan and actually researches and finds a recipe and sends it to you, you cook it. Or at least this mom does. πŸ˜‰

Ratatouille is French. French is a section in ‘1000 Foods to Eat Before You Die’ and my husband and I are going to France this summer. So, really how could I not? Practically research, right?

It’s described as “a dish to engage the five senses.” I couldn’t agree more. What a visually appealing dish. I also adored the fact that I could bake it in my cast iron pan, which always elevates the flavor profiles!

This is the recipe my daughter sent me.

www.plantbasedonabudget.com – Ratatouille

And now I’m laughing, as she is applying for colleges and starting to think about money, so I love that she found “plant based on a budget”

Pretty in the pan, fresh out of the oven.

And just as pretty on the plate.

Made this the same night I made Bangers and Mash; was a lot of work, but was able to please the carnivores, vegetarian and vegan!! And I always said I wouldn’t be a short order cookπŸ˜‚