Barre workout for my barre belles

Hey all! I promised my barre classes I would do a video for them so they can still do a barre workout at home while I am away.  Really I’m just posting here so it’s easy for them to find it!  But if you’ve never done barre before and you’re curious…check it out!

By the way, if you choose to follow along, I am not responsible or liable for any injury you may incur while performing this workout, so please use common sense to help you avoid injury and, if you need to, consult a doctor before beginning any new exercise routine.

Fluffernutter fudge–and they all say…”fluffer-what?”

I was late to the fluffernutter game, too.  I was probably in my mid-30s before I realized what ‘fluffernutter’ meant (and I’ve still never had a fluffernutter sandwich but I have had a fluffernutter milkshake and it was total yumma). I know, I know…

*turns bright shade of pink*

But (in my defense) for a lot of years I didn’t eat marshmallows because I was a vegetarian and I avoided the gelatin…and vegan marshmallows weren’t really a thing back in the day.  And I don’t even know if marshmallow fluff has gelatin in it or not–I don’t know that I’ve ever bought it to be honest.  I don’t always go for the vegan marshmallows because I have to go to a different grocery store to buy them and it’s not always convenient to make two stops when I’m grocery shopping…so I just suck it up and eat them anyway.  And enjoy it.

I’ve been on a peanut butter rice crispie treat kick lately (SO. GOOD.).  Hubby and I have demolished a couple of pans of those in recent weeks with no regrets.  And hubby likes peanut butter fudge.  I usually only make fudge during the holidays and this year I decided I was going to find a fluffernutter fudge recipe to try out.  A quick search on the Google was disappointing.  Most of them had WAYYYYYY more sugar than I wanted in my fudge.

And yes, I realize that fudge is like 70% sugar.  But I wanted to try for something different.  So I made it up myself.  On the fly, over the stove.  And you know what?  It’s pretty darn good!  The marshmallows help hold everything together and because they are in the neighborhood of, ohhhh….all sugar, you don’t have to add much additional sugar to the fudge (the powdered sugar added in my recipe is to help bring it together and make it solid). So I thought I’d share the recipe with you.  If you have a hankering for peanut butter fudge (and 15 minutes to spare) then you can make this fudge!  Here’s a video that shows you how!

Upcoming recipe: winter squash & beluga lentil burgers + chipotle coleslaw

What’s the point of this post?  To get you excited about next week’s CSA share and help you prep your pantry & fridge for items on this coming week’s tremendously exciting menu!

It is winter squash season, so we’ll be getting a different winter squash every week.  This week we got ‘Fairy’ winter squash, which I have yet to use, but I plan to make good use of it this weekend.  Next week we’ll try another variety (maybe ‘Lower Salmon’ or ‘Kabocha’) and I’ll put it to use in this veggie burger recipe with some black beluga lentils.  So what’s on the menu?

Winter squash & beluga lentil veggie burgers with homemade hamburger buns.  Chipotle coleslaw.  Roasted baby carrots & baby beets.

I don’t know about you, but I am EXCITED about this upcoming meal.  And if all goes according to plan, we’ll get most of the ingredients with next week’s share.  Nearly all of the remaining ingredients we’ve gotten in previous shares, which means nearly 100% of this meal will be made with locally sourced ingredients.  Yay!  Wanna make these burgers?  And/or the coleslaw?  Here’s what you’ll need:

For the burgers:

Winter squash (this & next week’s share)

black beluga lentils (next week’s share) -OR- other lentils/pulses/grain of your choice

smoked Monterrey Jack cheese –OR-cheese of your choice

parsley (this week’s share)

thyme

onion (recent shares)

oatmeal

eggs

cornmeal

For the coleslaw:

cabbage (next week’s share)

celeriac, also known as celery root (next week’s share)

carrots (recent shares & next week’s share)

watermelon radish (this week’s share & next week for those who didn’t get theirs)

dried cranberries

chipotle pepper (dried or canned in adobo sauce)

I’m really hopeful we get everything we order so I can make this meal.  If we don’t, oh well, that’s how the baby beets roll this time of year in Montana.  I’m also hoping to acquire some arugula in next week’s share to serve on top of the burgers, along with some sliced tomatoes that we got in this week’s share.  And I’ll make some chipotle mayo to slather on the buns as well.  Of course, I’ll make a video to show you how to throw it all together, too!  It will be fun!  ‘Til next week, dream of warm winter squash-based meals!