While America is not perfect and now more than ever the division is palpable, it is important to understand how lucky we are. 

Our division is made possible because of our freedoms- and while there are many areas for improvement, there is no where like America; even if you hate it here. 

I am grateful everyday for the freedoms this country allows me and I am proud to be an American.

I will happily celebrate my favorite holiday- America’s birthday!

Happy 4th of July! J

As I contemplate where my life is, how much I have grown half way through I am obligated to sit with the goals I have not accomplished and the changes I want to make, but have continually put off.

Why I cannot change the past, I can influence my future. I know today is more than just a half way point- it is the universe pushing towards the big scary dreams I have been avoiding.

Telling me to stop waiting for someone else to take a chance on me and take a chance on myself. 

I hope you also take a little time today- appreciate where you are and envision where you want to go. J 

If you know me you know I am all about quality ingredients and simplicity (aka minimal mess to clean). These black bean veggie burgers check all the boxes.

Ingredients:

• 1 cup black beans (cooked or canned), rinsed and drained
• 1/4 cup walnut pieces
• 1/4 cup yellow onion- chopped
• 1/2 cup wheat gluten flour
• 2 tbsp soy sauce
• 1/2 tsp browning sauce
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/8 tsp black pepper
• Dairy free cheese (optional)
• 4 burger buns (optional)
• Olive oil for the pan or grill

Instructions:

• In a food process mix the beans, walnuts, and onion until they are finely chopped.
• Add in wheat flour, soy sauce, browning sauce, onion powder, salt, and pepper.
• Process until the ingredients are combine but there is still texture.
• Shape the mixture into 4 patties, add a little more flour if it is too wet.
• Place patties on a plate and refrigerate for 20 minutes.
  • Option to freeze.
• Heat your grill add olive oil and place burgers- cook until brown about 4 minutes each side.
  • Option to use a pan over medium heat.
• Serve with your favorite condiments.

Enjoy, tag me (@jeanajuice), and check out more recipes here.J

The original sourdough starter cinnamon roll recipe is a little complicated, especially if you are just starting out baking but like anything it takes practice. It also calls for a stand mixer which I do not have so the process was a little longer. 

What you need besides eatable ingredients:

• 9 inch spring form pan
• Parchment paper
• Tea towel

Ingredients (Dough):

• 2/3 cup (160 grams) milk- I used Malk
• 2 tbsp (28 grams) unsalted butter- I used Monty’s 
• 1 large egg
• 1/2 cup (100 grams) active sourdough starter
• 2 tbsp (24 grams) granulated sugar
• 2 1/2 cups (200 grams) all-purpose flour
• 1 tsp (5 grams) sea salt
• cooking spray

Ingredients (Filling):

• 2 tbsp (28 grams) unsalted butter
• 1/2 cup (100 grams) granulated sugar 
• 3 tsp ground cinnamon
• 1 tbsp flour

Ingredients (Glaze:

• 2 tbsp softened unsalted butter
• 1/3 cup whipped cream cheese, room temp – I used Miyoko’s
• 1/4 – 1/2 cup sifted powdered sugar
• 1 – 2 tbsp milk

Instructions Day One:

• Combine melted butter and milk in small bowl, let the mixture cool slightly.
• Add egg, sourdough starter, and sugar to a large bowl.
• Once the sourdough starter mixture is combined fully, slowly add butter and milk.
• Add flour and salt, continue mixing until a sticky dough forms.
• Cover with a damp towel for 30 minutes.
• After 30 minutes, knead the dough for 6-8 minutes.
• Place dough in a medium bowl coated with butter and cover with plastic wrap.
• Let it rise (over night) 8-12 hours.

Instructions Day Two:

• Lightly oil and flour your work station.
• Pat the dough (gently) into a rectangle.
• Let rest for 10 minutes.
• Dust your rolling pin and roll the dough into a 16 x 12 rectangle.
• Add 6 tbsp (84 grams) of softened butter to a small bowl add sugar, cinnamon, and flour.
• Spread mixture onto the dough, leaving about 1/2 inch border.
• Starting along the 16 inch side, roll into a log pressing down as you go to ensure it is tight.
• Cut the dough (log) into 2 inch sections.
  • I pre marked and oiled my knife before cutting.
• Line your spring form pan with parchment paper and place the rolls inside- let rest for 1-2 hours.
  • Option to freeze the rolls at this point.
• Preheat your oven to 350 and bake on center rack for 35-40 minutes.
• Let cool for 15 minutes (while you make the glaze).
• Add softened butter, whipped crease cheese, and powdered sugar to a bowl, mix until smooth.
  • Ingredients should be room temperature for best results.
• Add the glaze to your cinnamon roll(s) and serve!

Enjoy, tag me (@jeanajuice), and check out more recipes here.J

The orgianal recipe can be found here.

We attended Pups in the Park with Kamea last year and previously with Anela and Keiki.

We participated in the parade, where we walked around the field and Kamea made it on the news broadcast! We got a trading card made with all three of us- such a cool addition.

While it was warm it was not unbearable, at least for us. We had a cooling towel and ear muffs for Kamea.  

There were plenty of water stations and fresh patch grass (which we use at home) for potty breaks.

Honestly, I wish every month had a Pups in the Park theme! 

Enjoy these cut pics! J

Ingredients:

• 3 – 4 large potatoes (washed)
• Cooking oil of choice, I use avocado
• Seasoning(s) of choice

Instructions:

• Cut your potatoes however thick you prefer- or for as long as you have patience if you’re like me.
• Soak cut potatoes (fries) in clear water for 20-30 minutes.
  • You will need to rinse them at least once as the water will become milky at first.
• Drain your the potatoes/fries and place on a work surface, pat dry, and leave them for 30 minutes. 
• While they are drying, heat your oil in a large pot over medium heat.
• Once the oil is hot (you’ll hear popping) place the dried potatoes/fries into the pot and cook for 30-40 minutes.
  • Time depends on thickness of the potato and personal preference.
• Remove your fries from the oil (I use tongs and let the oil cool in the pot) and place in a large bowl.
• Season, flip, season!

These homemade fries will be a staple in you house because they are so easy and delicious!

Pro tips:

• (If you eat dairy) Mix cottage cheese and ranch in a food processor for a high protein dip.
• Save the (cooled) oil in a glass jar for a future batch of homemade fries.

Enjoy, tag me (@jeanajuice), and check out more recipes here.J

It’s easy but it does take time. With that said, the time is mostly waiting on the starter to do the work. 

It will take two (2) or three (3) days to make a loaf, depending on two (2) things: How long you let it ferment and/or how long you let it rest.

What you need besides eatable ingredients:

• Dutch oven, I purchased this one (4.5) on Amazon
• Tea towels
• Parchment paper

Ingredients:

• 3 1/2 cup (475 grams) all purpose flour
• 1/2 cup (100 grams) active and bubbly starter
• 1 1/3 cup (325 grams) water- I use warm water heated in the kettle
• 2 teaspoons (10 grams) salt

Instructions Day One:

• Feed your starter 4-12 hours before starting the sourdough, make sure it’s active and bubbly.
• Once your starter is active combine the above ingredients (flour, starter, water, and salt).
• Mix together with your hands for best results.
• Cover with plastic wrap or a lid and allow it to rest for 30 minutes.
• Stretch and fold (rather than knead).
  • Grab each edge of the sourdough and pull up stretching it out as you pull the sourdough up, you may have to bounce the sourdough to achieve this. Place the sourdough in your hands back in the center, turn the bowl a quarter and repeat two (2) more times. This is one (1) round.
  • Cover and complete two (2) more rounds of stretch and fold 30 minutes apart.
• Once three (3) rounds are complete, cover with a lid, damp tea towel, or plastic wrap; allow the dough to ferment in a warm place (I use my second oven) until it doubles in size, 6-12 hours.
  • Mine has yet to double in size, so I leave it for 12 hours.

Instructions Day One (6 hour fermentation) or Two (12 hour fermentation):

• Place sourdough on clean work surface lightly dusted with flour.
• Fold the sourdough onto itself and roll up.
• Then shape it into a ball.
• Optional- Let the sourdough set for 15-20 minutes uncovered to prevent sticking to the tea towel over night.
• Place the sourdough upside down (on your floured surface) and shape into a loaf. If you are unsure just fold two opposite sides to the middle and pinch together to make a seam.
• Transfer to a bowl with floured tea towel (I use tupperware with a lid).
  • If you did the optional step you would place that surface down to prevent sticking.
• Cover with plastic or the tupperware lid and let rest for 12-15 hours in your refrigerator or 3-4 hours on the counter.

Instructions Day Two (3-4 hour rest) or Three (12-15 hour rest):

• Preheat your dutch oven to 500 for one (1) hour.
• Remove sourdough from refrigerator and place on parchment paper.
• Score with razor blade or knife.
• Transfer the parchment paper (with sourdough) into your dutch oven.
• Place lid on top and cook for 20 minutes.
• Remove lid, adjust temp to 475 and cook for 15-20 additional minutes.

Pro tip(s):

• Don’t over complicate the process, there’s a lot of steps but it’s not difficult- it’s just bread!
• Add salt to the bottom of your dutch oven (under the parchment paper) to prevent burning.
• Your starter and your bread may not double in size, especially for my coastal people.
• If your family consumes a lot of bread, prep two (2) loafs to cook a separate times.

Enjoy, tag me (@jeanajuice), and check out more recipes here.

Today Kamea had the staples and suture removed, marking the end of a very long healing journey (including needing staples 10 days ago).

I could not be happier for Kamea as she has returned to her playful, curious, loving self (keeping her still the last two (2) weeks was a challenge).

Thank you, Dr. Pedraza and Sevilla for taking such good care of our spicy fox.

I appreciate all the messages, calls, and inquires regarding Kamea the past two (2) weeks.J

You can read about Kamea’s patella journey here.

It is not just another day off work, nor a day to remember everyone who is not longer with us.

It is a day to remember those who ran towards fear and paid the ultimate price for us to live the lives we do.

To the men and women who have given everything, thank you is not sufficient.

To their families- I am forever indebted to you.

Today, we remember and honor the brave individuals who gave their all.J

Moving forward, I will avoid situations which require a reduced version of myself.

I am prioritizing authenticity over acceptance, and I challenge you to do the same.J

More Sunday Thought(s) here