Life is moving forward.I felt like it was time for a change - to leave Refined Sugar in my Chicago world and move forward with a new adventure.I want to do photography. There I said it. I want to take pictures of people, moments that are real, and create images that cozy up to you. I'm afraid - I'm afraid that people will think I'm not good enough, that I'm just another "lady with a camera", that my art will be disqualified as a hobby.And I want to write. I have post upon post in my drafts that just didn't really feel right on here. In my last post, the wheels were turning in my head - keep it simple. Fresh. Real.So if you want to come along with me on this photography+blogging journey: join me over here.www.aliciasturdy.com or aliciasturdy.wordpress.com (for your RSS feed)And if you want to hire me: holla back.hello@aliciasturdy.com

About a month ago I was skyping with my lovely Chicago sista's, Mabrie & Rachael. Right before we hung up, we were talking about if we could do anything, what would we do? None of us really answered, as babies started crying, husbands got home from work, and we all decided we needed to hang up. Ever since then, this question has remained in my head...and I have been dreaming about what could be next in my life.Not that what is going on in my life isn't awesome right now, but I could see some big things on the horizon if I kept toying with the idea.Also, not that I have time to ponder these things right now, as we just moved into our new place on Saturday, I am in the middle of a few projects at work, and I am of course, have been busying myself with projects I don't have time for.I get in these moods sometimes when things feel uncertain or changing. Example: the last two times I thought about going to grad school were 1)before I graduated undergrad, and 2)as we were leaving seminary a few months ago.I honestly would love to...keep doing what I'm doing AND:keep designing and expand my business.maybe even start a creative design group with my friend Erikka.go to seminary or grad school (for what...I don't know)go to cooking school.open a bakery. (um, I have already found the perfect building in Middletown for a bakery or storefront/office)For the mean time, I need to concentrate on today...or this week. (aka settling our house!).Here is one of my favorite summer recipes for you to enjoy the last month of summer. I love it because it is so fancy tasting, and a very quick dinner. You just have to have everything ready (this is key!)Still unsure? Do you like pizza from those Neapolitan places where the crust is cooked in a wood-burning oven? Then you'll love this, I guarantee it. Bon Apetit.

Grilled Pizza

Weight Watchers Points+ 8 servings: 9 points depending on toppings+crust Serves 8 (1 mini pizza each)

Pizza Dough (Store bought or see my recipe below)Toppings of your liking: see below the recipe for ideas.Oil (any of these: canola/veg/olive) & pastry brush

1. Fire up the grill to medium high heat (if using charcoal, make sure your hotspot is off to the side and not right in the middle)2. Prep your toppings and roll out your dough. If using the recipe below, this makes 2 pizza's or 8 mini pizza's. Do not roll it out TOO thing or it will do one or both of these things: a. rip in half as you are putting it out on the grill or b. crisp up and you will have too crackery of a crust.3. Once grill is nice and hot, bring your dough out to the grill on a cookie sheet. Brush the top side of your dough with oil.5. Take pizza and put it on the grill OILED SIDE DOWN. The oil is so it will not stick to the rack.6. Cover and wait 90 seconds to 2 mins. Check underside of the crust. Cook until light golden brown.7. Oil top (raw) side of dough while bottom is cooking.8. When ready, flip the pizza so the raw side will cook.9. IMMEDIATELY get your sauce, cheese and toppings on the pizza. CLOSE grill to trap heat inside and melt your cheese.10. Cook until cheese is melted. Keep checking the underside of your crust to make sure it doesn't burn.Suggestions for toppingsAlicia's FavoriteMozzarella Cheese, Shredded or in my case: Rice Mozzarella Cheese (I can't remember the brand I like, but there are two at Whole Foods that are shredded and I do NOT like Daiya)Canned Pizza Sauce (if you want to drop some $, go with San Marzano pizza sauce, if you're looking for cheap and delicious, RAGU!)To be completely honest, I would do half just plain cheese and half with meat+mushrooms for Andrew.BBQ ChickenYour favorite BBQ sauce (any will work)1/2 red onion slices (I prefer slices to diced because diced almost "sneak attack" you when you bite in)Rotisserie Chicken (I just buy one, and shred the breasts and save the rest for Andrew's lunch the next day)Mozzarella Cheese (or Rice cheese if you're me)Chicken PestoRotisserie Chicken, shredded off the bone.Pesto SauceMozzarella CheeseTomatoes (choose sundried or sliced fresh)And last but not least; how about a little meat? This is the pizza that my dad makes me get him when we order takeout.Yooper Special (call your cardiologist tomorrow) :)Pizza SauceMozarella CheesePepperoni (I like to get fresh sliced from the deli because they are a lot bigger and you can use less...plus they are fresh and not all dried out)Crumbled Sausage, cooked on the stove first (remove the casing or buy it without)Crumbled Bacon (you can cook your own before or use the microwave kind)Mushrooms (saute them first on the stove so they brown)*What is a Yooper?

Alicia's Favorite Pizza Dough Recipe

Weight Watchers Points+ 8 servings-1 mini pizza each: 5 points for just the crustMakes 2 pizza's or 8 mini pizza's

I have used this recipe for years. While I have tried others, this one works every time. If you can, use my favorite flour: King Arthur Bread Flour. It gives the best rise & makes the best crust!

2 3/4 to 3-1/4 cups King Arthur Bread Flour (using all-purpose flour is not a problem either though!)1 pkg. active dry yeast1/2 tsp. salt1 cup warm water (120 degrees F to 130 degrees F)2 Tbsp. cooking oil or olive oil

1. In a large mixing bowl combine 1-1/4 cups of the flour, the yeast, and salt; add warm water and oil.2. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.3. Using a wooden spoon, stir in as much of the remaining flour as you can.4.Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).**5. Cover; let rest for 10 minutes. Divide into 8 dough balls & roll them out!

** Sometimes I just take the paddle attachment off of my Kitchenaid and put the dough hook on for 5 minutes or so. Take the hook out, and let the dough rest for 10 minutes...you're good to go and you don't' have dough all over your hands!

I have to say, my last day in Chicago was not exciting.We got up, and started moving right away. Andrew and a few of our friends got the rest of the POD packed in an hour, and I did multiple rounds around the house to throw away trash, empty our fridge, organize what goes in the car, etc.We ate lunch with some friends.We came back and folded laundry and heard about some new adventures a friend has ahead of him.We went to dinner with Mabrie, Jack, and Marelen. And of course got gelato.We visited with some friends who are also in the transition from seminary to ministry process.Now we crash and go to sleep.Yes, this is not an exciting day...we didn't do out of the ordinary, bucket list kind of stuff. Our lives carried on as normal. As if this place will remain the same when we returned as the day we left it.At the end of the day, I wouldn't have wanted my day to be excited and whirlwind. It was absolutely perfect the way it was, I couldn't have imagined it any other way. It was Us.So Chicago, what If I never I'd never met you?I wouldn't be the lady I am today. (And I'm not talking about a street savvy, foodie who knows how to use her horn in traffic).I'm talking about the lady who has bumped up against amazing people, and found family.Who has seen the need for justice, mercy and grace and responded.Who has made her faith her own.Who has felt lost along the way at time, but has discovered who she is.I recently printed off this prayer that we received as a staff at Covenant Point Bible Camp when I worked there and kept it at my desk. It stirs up so many things inside me about the work we have done here, and the work to be done in Connecticut and wherever else we find ourselves. I hope you read it, enjoy it, and take time to reflect on whatever season you find yourself in today. The Prayer of Oscar Romero It helps, now and then, to step back and take a long view.The kingdom is not only beyond our efforts,it is even beyond our vision.We accomplish in our lifetime only a tiny fractionof the magnificent enterprise that is God's work.Nothing we do is complete, which is a way of sayingthat the kingdom always lies beyond us.No statement says all that could be said.No prayer fully expresses our faith.No confession brings perfection.No pastoral visit brings wholeness.No program accomplishes the church's mission.No set of goals and objectives includes everything.This is what we are about.We plant the seeds that one day will grow.We water seeds already planted,knowing that they hold future promise.We lay foundations that will need further development.We provide yeast that produces far beyond our capabilities.We cannot do everything, and there is a sense of liberationin realizing that. This enables us to do something,and to do it very well. It may be incomplete,but it is a beginning, a step along the way,an opportunity for the Lord's grace to enter and do the rest.We may never see the end results, but that is the differencebetween the master builder and the worker.We are workers, not master builders; ministers, not messiahs.We are prophets of a future not our own.Amen.  

Diptic

I know I have been so absent on my blog lately and I am sorry! I have been zipping here, zipping there, downing cups of Dunkin' Donuts, and craigs-listing my little hiney off because...as of Sunday, my husband Andrew has been offered the position of Youth Pastor at Bethany Covenant Church in Berlin, Connecticut!It is a wonderful church, which amazing kids, parents, volunteers, etc that we are so blessed by already. We thank God for this opportunity, and we are excited to become New Englanders! We are very sad to leave the midwest, but we are trying not to look at it in the way of God is taking us from the midwest, but He is bringing us to Connecticut. Reverse psychology...smart.Anyways: I wanted to post a SHOUT OUT to my soon to be home and tell you all about the news in our lives!Because we've been traveling so much lately back and forth to Connecticut and home to Upper Michigan for my grandfathers funeral, I haven't really been able to cook all that much. But I was reading the new Bon Appetit on the plane a few weeks ago, and they had an entire section on the Lobster Roll. Being new to the idea of fresh lobster, the only one I've had has been at Lenny & Joes near Hammonasset Beach...Connecticut style lightly sauteed in butter and served warm (unlike traditional New England style...served chilled in mayo)I think I might prefer New England style...but you decide.

Lobster Roll

Connecticut Style

Weight Watchers Points+ 4 servings: 7 points (with the low cal bun option)

1 1/2 Tbsp light butter, melted4 roll(s) reduced-calorie hot dog bun(s), split open or if you're on the east coast, use New England Style...see my note below.1 lbs uncooked lobster meat (about 2-3 tails fresh or frozen&thawed)2 Tbsp regular butter¼ tsp salt¼ black pepper, freshly ground2 tsp fresh lemon juice½ medium lemon, quartered

1. Brush melted butter on inside of each split hot dog bun; set aside.2. To remove meat from lobster tails, turn tails upside down and make a slit with a sharp knife in the underside of shell from top to tail. Hold shell with both hands and crack shell backwards so you can pull lobster meat out of shell in one piece, starting at top and working it out of the tail.3. Slice raw lobster into bite-sized pieces.4. Heat skillet over a medium-low heat; add butter, salt and pepper. When butter has melted, sauté lobster until pink, about 4 minutes. Remove lobster to a plate and deglaze pan with lemon juice; remove sauce from skillet and set aside.5. Carefully wipe skillet clean; set over medium heat. Toast hot dog buns, buttered-side down, until golden brown.6. Lay each toasted bun open on a plate and fill with lobster. Pour deglazed sauce over rolls and serve with lemon wedges. Yields 1 lobster roll per serving.New England/Maine Style

Weight Watchers Points+ 4 servings: 8 points

1 pound cooked lobster meat, torn into bite-size pieces6 tablespoons mayonnaise (or miracle whip if you're on WW)Kosher salt & pepper2 tablespoon butter, room temperature (1/2 tbs per bun)4 hot dog rolls (again, if you're on WW you should use low cal, but New England style is fun too)1 head of butter lettuce, thinly sliced

1. Place 4 tbs of mayo in a bowl with the lobster...slowly mash the meat (especially the claw meat) into the mayo...this will give it a nice moist and smooth consistency. Mix in remaining tablespoon of mayo, salt & pepper to taste...chill until ready to serve.2. Butter outside surfaces of hot dog rolls. Heat medium skillet over medium-high heat. Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side. Open rolls. Fill with lettuce, then lobster mixture, and serve.*For all you Midwestern folks like me...New England style hotdog buns (seen in the picture above): It’s basically a hot dog bun with white sides that’s split at the top, instead of the side. This way you can toast both sides and have it stand perfectly upright when stuffed with lobster. You’ll want to butter both sides of each bun and grill for 2 minutes per side, until golden brown.

I am a person who enjoys comfort. Security. Knowing what to expect.These are some things that bring me comfort...the feeling of the weight of uncertainty being lifted (some may seem silly to you). Andrew and I have made a theme for this year, no expectations. There is a funny thing that happens when you are so confident in yourself to NAME your year...God totally says "okay, so this is what we're going to do" and he ROCKS you. 2010 was a year of un-comfort in so many ways. It was as if we were in our first storm as a family...people we loved died, we lost our passion for things we use to love, and we were forced into a time of surrender. I feel like the ultimate stubborn streak overcame me! I was confronted by the fact that when I have expectations, I cannot grow, I cannot see what is best for me, and I cannot love those around me well.So the simple phrase that I've kept in my back pocket these past 70 days is no expectations (sometimes when I type it it makes me think of the old jean company "no boundaries" haha)Anyways, I cannot wait to share with you the rumblings of this revolution in our life...but I can't just  yet.

Potato Leek Chowder

Weight Watchers Points+ 8 servings: 4 points

adapted from Around My French Table by Dorie Greenspan

In the mean time, curl up with this delicious, comfortable soup adapted from the book "Around my French Table". My addition of corn & roasted garlic make it not as French, not as traditional, but extra delicious.1 head of garlic1 tsp of olive oil2 tbs unsalted butter1 large Spanish Onion, diced3 medium leeks, sliced into half moons (only use the white and light green part)Salt and Pepper2 russet potatoes, diced (save one to add in after you've pureed the soup)4 cups chicken broth3 cups water1/2 cup corn6 thyme sprigs1. Preheat oven to 400 degrees.2. Take one head of garlic and slice the top off. (see notes at bottom for guidance)3. Drizzle the top with oil, and place in a baking pan (put foil down on the bottom, and cover the top of the bulb with foil...I like to just use a ramekin if I'm roasting one head)4. Roast for 1 hour, removing foil the last 10 minutes.5. Melt butter in Dutch oven or soup pot over low heat. Add onion and stir until they glisten with butter, then season with salt and pepper, cover, and cook for about 10 minutes, until onion is soft but not colored6. Add remaining ingredients (except the corn & 1 of the diced potatoes), along with a little more salt, increase heat, and bring to a boil. As soon as soup bubbles, turn heat to low, mostly cover pot, and simmer gently for 30 to 40 minutes, or until all vegetables are mashably soft. Taste soup and season generously with salt and white pepper.7. With an immersion blender, carefully blend soup until pureed (careful not to splash)8. Add in remaining diced potatoes & corn, simmer on low for 15 more minutes or until the diced potatoes are softer.Enjoy!

"So the eating in is going well!"*Blank Stare* or a well meaning "Oh, not you?!" is the reaction I get from most of my friends and coworkers who find that this foodie has taken a hiatius from my (sometimes almost) daily trips to Whole Foods, Butterfly, Sultans...I could go on.Although I have to say it's been hard that most of our lunch conversation this week has been "Let's go around and share your favorite coffee shop in Chicago" or favorite bar, favorite thai, favorite burger joint...ah!!! Temptation!!So yes, it's going well. I have officially lost 1.2 lbs so far (hey...it's something!) so the scale is being nice to me again. Phew.The first 11 days of 2011 have brought us a few delicious recipes.Carrot Ginger SoupFajita'sOrange ChickenRoasted Vegetables with Maple Brussels Sproutsand our favorite Pizza RecipeI'm going to share the Carrot Ginger Soup recipe today, because I brought it to our staff potluck and it was a hit!But not before I tell you about how important this week is.If you didn't know, my husband is a Graduate Student at North Park Theological Seminary where he is pursuing his Masters in Christian Formation. Fancy, eh? He's graduating in May, so this week is what I like to call "the beginning of the end". We will be working for the Evangelical Covenant Church, and this is the week we start interviewing with the Superintendents of each conference in the country.Our theme for this year is "No Expectations" (I don't know how many times I've said that to myself and others these past two weeks...lots!) so of course...we are not expecting to stay here in our beloved Chicago, or even the midwest (scary!!).So if you make this soup, and while you're eating it and thinking about how great you think this blog is and the joy this soup brought into your life (hehe too much?) think of us, send us your good thoughts and prayers.Also, my lovely husband got me an immersion blender. Yay. I think he was just sick of washing the blender and everywhere I dripped after making soup.

Carrot Ginger Soup

Weight Watchers Points+ 6 servings: 3 pointsadapted from Food Network & Maxine Bonneau

I swapped out heavy cream for evaporated milk to lighten up on the calories. Also, I love serving this dish with baked polenta cakes (the polenta in a tube just sliced and baked) and edemame.

2 tbs sweet cream butter (look for lite butter)1 large white or spanish onion peeled & rough chopped or 2 medium onions2 pounds carrots, peeled and sliced6 cups fat free/low sodium chicken or vegetable stock (if you want the recipe to be vegetarian)2 tbs grated ginger (or 1/4 tsp ground powder ginger)1 cup fat free evaporated milksalt and pepperSour CreamParsley for garnish

1. Heat butter in 6-quart pan (or I use my large Le Crueset french oven)2. Rough chop onions and add to butter (don't worry about chopping perfect...you're going to be pureeing this all in the end). I also like to throw about a teaspoon of salt on the onions to get them good and tasty.3. Peel your carrots and again, just roughly slice them into similar size pieces. Grate your ginger now too.4. When the onions have gotten limp or softened (I found with the spanish onion they just got soft and sweet and smelled like onion rings...yum) add the 6 cups of stock, sliced carrots, and the ginger. Stir together.5. Cover and bring to a boil.6. Lower the heat and simmer until the carrots are soft. Remove from heat.If you do not have an immersion blender, read 7. If you do own one, read 7.1 7. If you have a regular blender, carefully transfer soup to the blender only filling it up half way. Take the little cap out of the lid to vent and put a towel over the hole so you don't have an orange kitchen. Blend away my friend. Repeat in batches if necessary.7.1 If you have an immersion blender, CAREFULLY blend until soup is pureed and smooth. Try not to splash yourself with this molten hot concoction like I did. Ouchie.8. Add 1 cup evaporated milk so it's nice and creamy.9. Season with pepper if you'd like, and 2 tsp+ kosher salt.I really like to put a dab of sour cream in my bowl and pour the soup over, remember to add in the additional points.