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Homemade Mulling Spice Winners

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The time has come to announce the winners of my Homemade Mulling Spices giveaway! After sifting through comments and Facebook likes and crunching numbers with Random.org, the winners (and their favorite holiday treats) are:

Monika (Russian Tea Cakes)
Carrie (Caramel Apple Cider)
Amy Z. (Vanilla Eggnog)

Congrats! Please check your e-mail so we can work out the details for mailing your mulling spices.

Thank you to everyone who participated and for sharing your favorite treats. I am currently exhausted from cooking up a storm over the weekend for a holiday party of my own, but it was filled with some old favorites as well as some new delights I’ve only just discovered. Which I will definitely be sharing with you here as soon as I reclaim my apartment and my horrifyingly messy fridge. Stay tuned, and thank you so much for reading! I’m so, so happy you’re here!

It’s Here! The 30 Pounds of Apples Store

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Blog Store Samples!

You guys!

After the success of the 30 Pounds of Apples 2014 calendar, I’ve spent some time over the last couple of years trying to figure out the next step for pulling my photos out of the digital universe and into the printed one. So at long last, I’m pleased to announce the grand opening of the 30 Pounds of Apples Store!

Zazzle Header

I’ve been uploading, designing, and organizing for weeks a variety of products that I think you’re going to like. I ordered a few samples to check on print quality, and I am thrilled with the results! Check out the store to find your favorite 30 Pounds of Apples photos on a number of printed products, including:

  • TWO different calendars
  • note cards
  • canvas wraps
  • photo prints
  • posters
  • coasters
  • … and more!

Pretty pretty pictures

Array of notecards

Raw Calendar 2016

You can sort by Product Category, by Collection (think seasons and type of product), and latest. I recommend the Product and Collection tabs!

So as you plan your holiday giving, please consider some yummy-looking photo art from 30 Pounds of Apples! And if you have a photo or product in mind from the blog that you don’t see in the store, send me an email and I’d be happy to create the product for you with a high-resolution image.

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Community Garden: The Fall Garden Waiting Game

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I spent the whole summer being amazed at the fervor with which tiny seeds sprang into sunflowers so tall I couldn’t reach the blooms, basil so prolific I’ll eat pesto all winter, and okra stalks so thick I had to saw through them to prepare the soil for something new.

That amazement has turned into a jaw-dropping situation this fall.

Is this what you’re like when you have your first kid? Utterly astonished and fishing for a camera every time it does anything?

A couple of months ago, I adopted an additional empty plot at my community garden, and on the advice from a North Carolina planting guide, I skeptically planted not one but two garden plots. In September. I repeat. September. Where I grew up we often get snow in September.

My skepticism, as usual, was complete lunacy. The freshly-planted plot…

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How To’sday: How to Make Hard Boiled Eggs

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So here’s the gods honest truth: I used to boil the ever-loving crap out of eggs. To be fair, Easter was about the only time we ever boiled them growing up. After we’d dyed them, peeled them to reveal the tie-dyed ellipses beneath, and mixed the yolks with a generous amount of mustard and Miracle Whip (an ingredient I’ll defend to the death when making Deviled Eggs), the gray-green, sulfury halo around the yolks didn’t really seem to matter much.

On the rare occasions that I ate straight-up, un-deviled hard boiled eggs, I only ate the whites. And small wonder! I was, however, flummoxed: how come the yolks in some store-bought eggs looked so, well, appetizing? I decided to actually look up a recipe, and what do you know: other people have already figured this out. But since I was TWENTY-NINE before I actually learned to do this right, I thought you guys might want some tips too. The big secret? Hard boiled eggs don’t actually need to boil for more than a moment.

Here’s how to do it:

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Community Garden: Successes and Setbacks

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It must be a curious sight indeed to drivers passing by to see me leaning against my car, swapping my flip-flops for gross-o rubber boots (which pair fabulously with my work clothes, I might add), spritzing every square inch of exposed skin with bug spray to ward off mosquitoes, and marching into the garden with a basket and some wrinkled gardening gloves.

My plot has grown and blossomed, but it’s not all sun beams and elegant arcs of water pouring from a brushed steel watering can. There’s been a tragedy.

During my week of vacation, an army of squash bugs infiltrated plot B2 and launched an aggressive assault on my thriving zucchini plant. I returned from Colorado with hopes of zucchinis to last me through the next several weeks, but unfortunately, the damage was done.

Sadly, the whole plant had to come up, leaving me with one, last, giant zucchini to remember it by. I know that everyone, human and bug alike, needs food, but I’m still annoyed. How did they multiply so fast?! Urg.

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Busy Food

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There are some weeks when I come home and cook every night. It might be dinner, but it might just as likely be strawberry jam.

But other weeks, I arrive to work early and work events until long after the sun has set, which sometimes results in a hastily purchased bag of Goldfish masquerading as lunch and/or dinner. If I try a new recipe once during those times, I consider it a major success.

Let’s just say that the next few weeks have the potential for LOTS of Goldfish.

These recipes, however, are my first line of defense against vending-machine dinners. They’re the ones I come back to over and over on weeks like this because they a) make tons of leftovers, b) don’t take too long to make, and c) taste better than the temptations one can expect to find at campus eateries.

Are you coming up on a busy time too? What meals will you cook to get through it?

These are some of mine. Give these a try! I guarantee you’ll look forward to your leftovers.

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Corn & Bacon Hash

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Corn and Bacon Hash
Finally, the corn has arrived! More than burgers, more than blackberries, more than plump red tomatoes and endless mounds of zucchini, fresh-shucked corn tastes like pure, delicious summer. Though I still love it straight off the cob, plain and warm, it’s also now one of my favorite ingredients to add to other dishes.

Simple summer ingredients
And it’s not just for dinner! I’ve now become quite obsessed with using corn in breakfast. In this particular one, it joints a few other mid-summer veggies (also bacon) as a really, really good hash.

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Community Garden: Hearty Winter Plants

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It’s been over two months since I toted my camera out to the community garden for an update. The days have been short, the need for watering slim, and I’ve only marched into the garden with a harvest basket once every couple of weeks.

January is a quiet month for many gardeners. Even if snow doesn’t fall, the rich soils of most garden plots are firm with frost or support only cover crops. The relatively warmer climate where I currently reside, however, offers more fresh winter produce than I’ve ever experienced. I grew accustomed to seeing it at the farmers market last winter, but find myself astonished that with minimal gardening knowledge and care, I’ve been able to harvest lots of vegetables in the last few weeks.


I’ve been looking forward to harvesting these carrots since I left for my holiday vacation in mid-December. They won’t win anything at a county fair, but they taste phenomenal despite a their short, stubby appearance.

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Pico de Gallo

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Pico de Gallo

I have a little garden plot in a rooftop garden at my job in Columbus. It’s a challenging thing, really, to grow food on a cement slab 30 feet above the ground, but for one reason or another, my tomato plants are thriving. In an effort to keep up with the continuous supply of plump, crimson tomatoes I’ve enjoyed for the last few weeks, I’m trying to expand my repertoire of fresh tomato recipes. With the first breaths of autumn already trying to make their way into Ohio, I just can’t quite stand the idea of peeling these tomatoes and cooking them into a slurry of marinara or bolognese. I started with this, a common salsa where fresh tomatoes are the stars of the show.

Simple ingredients (more…)

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