The Pink Ticket

A playground of many muses.

The Pink Ticket - A playground of many muses.

Project 52: The Recipes Week 17: Single Serve Pear Crisp

Pear Crisp

Pear Crisp

One of my guilty pleasures is a single serve apple crisp on workout nights. This week, faced with a pear getting a little too ripe, I decided to change things up–including the whole way I make a crisp.  I’m glad that I did, too.  The change in the way I made this brings out the natural sweetness of the pear while not being too heavy on top of this more delicate fruit.  I used a small, 4 inch cast iron skillet to bake mine in, but any 4 inch (approximate) baking dish will work.

Single Serve Pear Crisp
One ripe pear, cored and sliced
1/2 cup rolled oats
1 Tablespoon brown rice syrup*
1 Tablespoon unsweetened non dairy milk
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 Tablespoon chopped walnuts, optional

  • Preheat oven to 400 degrees and prepare baking dish by lining with parchment or spraying with a nonstick spray
  • Layer pear slices in the baking pan, covering the bottom and criss-crossing remaining pieces. Sprinkle with 1.2 teaspoon of the cinnamon.
  • In a small bowl, add oats, syrup, milk, vanilla, remaining cinnamon, and walnuts (if using).
  • Mix until the oats are sticky and everything is combined.
  • Sprinkle the crumble on top of the pear slices.
  • Bake for 15-18 minutes until top is golden.
  • Allow to cool in pan for 5-10 minutes.

Serve warm.

*I only tried this with brown rice syrup.  Maple syrup or agave may be substituted but isn’t as thick so may not yield exact same results.

Pear Crisp, Serve Warm

Pear Crisp, Serve Warm

Project 52: The Creatives Week 16, Random Miscellany


There is no other car in the parking lot; just the bench with a thrift store tea cup and container of hippie dish soap. If you listen, you hear the soft summer chirp of the squirrels rummaging in the forest bed and a tractor at the nearby farm as it grinds away the earth for bounty.

Less concern about who would leave these items but rather I wonder who is coming for the cup, and more so the dish soap. There is no running water in this park outside the creek deep back on the trail.

If I had a towel, I would leave it–the pair seems lacking.


Project 52: The Recipes Week 16: Almond Joy Overnight Oats

Almond Joy Style Overnight Oatmeal

Almond Joy Style Overnight Oatmeal

Overnight oats are simply one of my favorite things to have for breakfast. They require little to no morning effort, which is probably why I like them so much.  I can throw it together while I’m warming up dinner and just grab and go in the morning.  Admittedly, this week’s recipe has a few morning steps, but they are worth the few moments of extra effort.




Almond Joy Overnight Oats
1 cup oatmeal
1 cup unsweetened non dairy milk (almond is preferable)
1 teaspoon vanilla extract
1 Tablespoon coconut sugar
3 Tablespoons plus 1 Tablespoon unsweetened shredded coconut
1 Tablespoon chocolate chips
1 ounce raw almonds, roughly chopped

  • In a bowl, or jar, with a lid, add the oats, milk, vanilla, sugar, and 3 tablespoons of coconut.  Stir and place lid on securely.  Place in the refrigerator overnight.
  • In the morning, remove oats from fridge and give another quick stir.
  • Toast 1 Tablespoon of coconut until brown.  This takes less than a minute.
  • Sprinkle on the chopped almonds, chocolate chips, and toasted coconut.

Serves one.  Enjoy!

Project 52: The Creatives Week 15; Condo Community

There is a quiet feeling in the parking lot as the car shifts into its resting gear and the engine hums to still. Despite the comings and goings, everyone moves in silence. They feel the eyes on them. Few windows are absent a carpet lined throne. Watching, twenty sets of eyes from 20 different angles; harboring a unique blend of suspicion, curiosity, and indifference at once.

All of them, at once, as if by committee decided to keep simultaneous watch though if not for walls and windows there’d be growling and hissing, fights for dominance. There would be hiding in the shadows, the sense of communal guard gone. But for an April Tuesday, with the people returning, the feline liturgy continues.

Project 52: The Recipes Week 15: Sweet Potato Breakfast Bowl

sweet potato breakfast bowl

This was supposed to be a video.

After much ado, I had hoped to film this recipe demo as the first for my new food site, The Sarcastic Kitchen (where, *hint* these recipes will live there soon). Instead, I deleted it accidentally so the video I’ll feature later will be about smoothies, and you will just get photography here (which as it turns out, I’m really much better at).

Without further ado, and because my hands are tired from working in the garden and cooking all day… I give you the recipe for week 15.

Sweet Potato Breakfast Bowl
5 cups chopped sweet potato (about 5 medium)
5 cups cooked quinoa (1 2/3 dry)
2 1/2 cups fresh or frozen raspberries (or any other berry)
10-12 medjool dates, pitted
1 cup water
1 teaspoon cinnamon
4 Tablespoons sunflower seed butter (almond, peanut, or most any other nut butter will also work)

  • Bring 1 cup of water and dates to a boil. Let sit to cool.
  • While the quinoa is cooking (note, 1 2/3 cups of quinoa requires 3 1/3 cups of water for cooking); bring another large pot of water to a boil.
  • Chop sweet potato into bit sized pieces (about 1/2 cubes).
  • Add sweet potato to the bowling water.
  • In a blender add both the water and dates once cooled.  Add cinnamon and sunflower seed butter. Blend until smooth.
  • Add 1 cup of cooked quinoa, 1 cup of cooked sweet potato, 1/2 cup berries and a healthy drizzle of the sunflower seed puree to your bowl and enjoy warm.
  • Serves 5.

This can also be made up in advance for quick morning breakfasts.  Just add a little water or nondairy milk to the bowl (or pan) before rewarming.

Project 52: The Creatives Week 14, Years Ago

from day206

Three years ago the rain did not fall
there were dandelions in bloom.
Remember when we danced?
Ghosts and foreshadows of today
swayed against the sunshine.
Somewhere I heard you laugh
I held it close to me, and smiled
that tears came at dusty memories.
Waiting on the ides of May
when yellow turns toward wishes
woven through tarnished blonde strands.

Project 52: The Recipes Week 14: Rosemary Lemon Cupcakes

Vegan Rosemary Lemon Cupcakes

Rosemary Lemon Cupcakes

I joked this last week with my friends on Facebook after a 100 memes flooded my timeline that I was making gay cupcakes in protest of the Indiana law that had been passed, and then they went and “fixed” things before I had the chance to finalize the recipe.  The joking aside, when Michigan finally recognizes my brother’s marriage, I will be totally making the trek and these cupcakes in celebration. They are sweet, tart, and just a touch of unexpected savory… and I mean the cupcakes. And with 170 calories, less than 1 gram of fat, and 3 grams of protein and fiber per glazed cupcake–you don’t have to feel too guilty about the indulgence.  Enjoy!

Rosemary Lemon Cupcakes

1 3/4 cups whole wheat pastry flour
1/2 cup + 2 Tablespoons sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 – 6 ounce container plain soy yogurt
3/4 cup nondairy milk
2 teaspoons rosemary (I used dried, fresh would be great, too)
1/2 teaspoon vanilla extract
Zest and juice of two lemons*
Fresh or thawed from frozen raspberries for garnish (optional)

For the glaze:
1 cup powdered sugar
Zest and juice of one lemon*

*about 1 teaspoon of zest per lemon and about 3 Tablespoons of juice. I used Meyer lemons but any lemons will work.

  • Preheat oven to 350 degrees.
  • Line cupcake tin with papers and lightly spray with nonstick spray.
  • In a mixing bowl add juice, rosemary, zest, sugar, yogurt, vanilla, and nondairy milk and mix well.
  • Sift together the flour, baking sod, baking powder, and salt.
  • Add the dry to the wet slowly and stir until incorporated and most lumps are gone.
  • Pour batter into prepared tins, filling each cup about a quarter inch from the top.
  • Bake cupcakes for 18-20 minutes until toothpick inserted into center of cupcake comes out clean.
  • Transfer immediately to wire cooling rack.
  • To prepare the glaze, mix together the powdered sugar, zest, and lemon. Refrigerate until ready to use.
  • Once cupcakes are completely cooled, dip tops into the glaze and allow excess to drip off for few seconds. Transfer to plate and garnish, if desired, before serving.

Enjoy! Makes 12 cupcakes.

Project 52: The Recipes Week 13; Wild Rice Carrot Muffins

Wild Rice Carrot Muffins

Wild Rice Carrot Muffins

For some reason, I really wanted to call this “Wild Bill’s Rice and Carrot Muffins” but I don’t know who “Bill” is and so gave it a boring name. I’m sure the inclination is directly related to a recent trip to Texas for the first time. The idea came to me for this muffin while menu planning for an upcoming week, and realizing I had bits and pieces of things left over in the fridge. No worries if you don’t have the specific left overs, I’ll provide alternatives.

These muffins are dense and moist. They are subtly sweet. I haven’t tried nixing the oil and think no oil at all would render these a little too chewy.  This version cut it back to a third of what I initially started from.

Wild Rice Carrot Muffins

1 cup cooked wild rice (any rice will work but wild rice is best)
1 1/4 cup whole wheat pastry flour
3/4 cup oat flour*
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup shredded carrots
1/2 cup pitted dates (about 10-11) + scant 1/2 cup water
1/3 cup applesauce**
1/3 cup avo-cashew cream***
2 Tablespoon flax seed meal
4 Tablespoons water
2 teaspoons coconut oil
1/2 cup raw walnuts (optional)

*You can make your own by whizzing oats in a blender or food processor.
**I make my own but if you want to buy, look for one with no added sweeteners.
***This was left over from my fajitas and I wanted to test leftovers out of the freezer (which works well, by the way). You can sub out 1/3 cup plain non dairy yogurt, 1/3 cup silken tofu, or just plain cashew cream.

  • Preheat oven to 375 degrees and prepare a muffin pan by lining with papers, or using a nonstick spray.
  • In a small sauce pan add the dates and scant 1/2 cup water. Bring to a boil and then remove from stove. Allow to sit until cooled. Alternately you can soak them overnight.
  • To a high speed blender or food processor add the dates (including the water), applesauce, flax seed meal and water, coconut oil, cashew cream, cinnamon, and ginger. Blend until very smooth, scraping down the sides as you need to because dates can be bouncy.
  • In a mixing bowl add shredded carrots, vanilla, and the blended mixture and stir until incorporated.
  • Add oat and pastry flours, baking soda, baking powder, and salt. Stir until just combined.
  • If using, fold in walnuts.
  • Scoop mixture (it will be thick and tasty) into the prepared muffin tin, filling the cups until almost full. These will not rise much at all.
  • Bake in oven for 12-14 minutes until tops are golden and firm to the touch.
  • Allow to cool completely on a wire rack.
  • Store in an airtight container.

Makes 12-13 standard muffins.

Project 52: The Creatives Week 12, Gnomalypse


Gnomes. They lurk; waiting their days of domination. They seem strangely independent. But they are well organized. Back in the day, before they got an image consultant, they were grizzly-scary looking blips in a garden…scurrying squirrels.

Then, the subtle shift: tours of their homes, make-overs. Suddenly showing up in elfin GQ-style; as if the burglarizing Christmas fat man were a trustworthy image on which to emulate.  Smiling in their fresh, slick lacquer; shining nefarious–biding their time. Just waiting. Watching.