Let's take a trip.

At this point, it doesn't matter where we're going. That's up to you.

All I'm concerned with is what we're going to eat along the way.

For this challenge, I wanted to employ a casual, eat-with-your-hands mentality. We're bringing back the rustic theme and giving it a little south-of-the-border flair. The menu items for this gourmet meal-to-go travel extremely well. They are easy, quick to prepare, and simple, although the flavors are quite the opposite. As usual, I looked for inspiration in the out-of-the-ordinary. I wanted to combine elements that you wouldn't immediately put together, but become surprisingly wonderful friends on your palate. The other requirement is that they had to remain intact in a cooler. Stay tuned for recipes in the next post!

For our main dish on this trip, we have some Black Bean Falafel with a Spicy Dill Greek Yogurt dip. Greek yogurt is wonderful for this. It is smooth, creamy and tangy, and so much healthier than sour cream. With subtle spice, it compliments the earthy cumin in the black bean falafel, while at the same time cooling the fire in your mouth.

Next up: Our side is a Smashed Pea Guacamole with Cilantro, Ginger and Lime. The peas are so fantastic! They give the guac amazing color and really unique texture. Somehow, this guac tasted more creamy to me than usual. It is pretty unique all around, actually, because the fresh ginger takes it up a notch. This is the most interesting guacamole you will ever taste. Another plus: Did you know that green peas are the only source of protein from a fresh vegetable? Normally, we can't call guacamole 'high in protein', but green peas have almost 6 grams per cup. Serve this side with some blue corn tortilla chips.

Our on-the-go dessert and beverage is a Goat's Milk Mexican-Spiced Hot Cocoa with Cinnamon-Sugar Tortilla Crisps for dipping. A rich and creamy cup of hot chocolate is especially necessary with this currently gloomy Bay Area weather. These two elements are wonderful by themselves, but when dunked in your steaming mug, the tortilla crisps are entirely different. Also, I might say that using goat's milk is essential here. It provided a tangy backdrop to balance the richness of the chocolate and the depth of flavor from almond extract and spice.

Transfer everything to individual tupperware containers. The tortilla crisps will be fine in a ziploc bag and the cocoa fares well in a thermos or two.

If you want to use an ice pack, I suggest placing it next to the yogurt dip and guacamole and far away from the hot cocoa. The only utensils you will need for this meal are your hands,

the blue corn chips,

and toothpicks!

Pack it all into your cooler (thanks Foodbuzz!):

And be on your way! Whether you're tailgating, hiking, having a picnic, watching football with friends, or traveling great distances...

Whether by car, by bus, by train or by bike...

I wish you safe travels, wherever the road may take you.

It was a quintessential Fall afternoon, sunny and clear with a soft breeze and cool, crisp air. The perfect afternoon to snuggle up with a book. The perfect prelude to a relaxing evening home with Mom. The perfect start to an even better weekend ahead.

On my agenda was to create an entry for Project Food Blog Challenge Number Five. The fact that I am able to say this amazes me, as the competition continues to showcase some truly talented people. I am honored beyond belief to be here, and grateful for the opportunity to celebrate food and community with new friends.

Those of you who have shown your support deserve more than a simple thank you. You deserve a dozen cookies hand-delivered to each of your doorsteps. If I had the means to do this, you can bet I would be there tomorrow at 4 o’clock sharp, just as you’re saying to yourself, You know, I could really use a cookie right about now. Oh, if only I could.

Onward to pizza. I am no longer a fan of the greasy, pepperoni-laden hunks of dough with way too much cheese and lackluster sauce that most every kid has at their lazer-tag birthday party. While that used to be great in a pinch, my diet has evolved and my tastes have since changed. I’ve always loved flatbread, and this was my starting point for Friday night’s pizzas.

I knew I wanted potatoes to appear somewhere, so this was my next building block. Potatoes and rosemary are great together, and once this thought crossed my mind, I knew I had the stuffing for my first pizza. On top, nutty Gruyere cheese spills over the edge and embeds arugula and toasted walnuts.

For pizza number two, I wanted to include a very delicious pesto-artichoke-olive tapenade introduced to me about one year ago by my friend a fellow blogger, The Chopped Onion. I love pesto on pizza. I guess I love pesto on anything (like a spoon, or my finger), but when smeared on light and crispy pizza, something miraculous happens. With the pesto, artichoke and olive tapenade on top, my chosen filling was a feta cheese and sun-dried tomato spread. At first, this may seem to you like a lot of flavors colliding into one another. Trust me though, they work beautifully.

The dough: I used 3/4 cup whole-wheat flour along with the remaining quantity of all-purpose flour, and I would not recommend attempting a larger amount of whole-wheat. Unless, of course, you know what you’re doing more so than I, which in all honesty is very possible. Nonetheless, the resulting dough was dense and doughy where I expected it to be, and developed a light crust on the outside, which I love. I might play around with flours next time, adding semolina or chickpea flour for variations in taste, texture and workability.

Served alongside an arugula salad with fresh pears from the tree, figs, toasted walnuts and avocado, these unique pizza pies were a lovely way to start the weekend and a great centerpiece for an evening of quality time with someone I love.

Potato & Rosemary-Stuffed Flatbread Pizza with Gruyere, Arugula & Toasted Walnuts

Ingredients for dough: 3/4 cup whole-wheat flour 1 1/4 cup all-purpose flour 1 tsp. salt 1 1/4 cup water, room temperature Ingredients for pizza: 1 small white potato, scrubbed and peeled 1 small sprig of fresh rosemary, roughly chopped 1 shallot, diced about 1/4 cup shredded Gruyere cheese or 5-6 thin slices 1/4 cup arugula 1/4 cup walnuts, toasted and chopped Instructions for dough: Combine all ingredients in a medium bowl and knead until smooth, about 5 minutes. You may have to add more flour on occasion to combat the stickiness. Cover with a tea towel and let rest for 30 minutes. Divide in half, loosely wrap each in plastic wrap and let rest on work surface for another 30 minutes. Meanwhile, prepare pizza ingredients. Instructions for pizza: Preheat oven to 400 degrees. Peel potato and thinly slice half of it into rounds no more than 1/8-inch thick. Toss rounds in olive oil, salt and pepper and roast for 15 minutes or until tender when pierced with a fork. Remove from oven and let cool. Increase oven temperature to 450 degrees. Toast walnuts in a small skillet over medium flame and set aside. When the dough is ready, place one half on a floured work surface and roll into as much  of a square shape as possible, about 8-10 inches in each direction. Layer potato rounds onto half of the square, leaving 1/2 inch at the edge. Top with chopped rosemary and diced shallot. Fold the free half of dough over and pinch the edges to seal. If you want, you can fold the pizza in half again and press down to flatten. In a dry nonstick skillet over medium heat, cook the pizza for 4 minutes on one side, until lightly browned in spots. Flip over and cook another 3 minutes, until lightly toasted on the other side. Transfer to a baking sheet and top with gruyere, arugula, then toasted walnuts. Place in the oven for 8 minutes, to warm through and melt the cheese. Let cool slightly and slice to serve.

Feta & Sun-Dried Tomato-Stuffed Pizza with Pesto, Olive & Artichoke Tapenade

Ingredients: 1/2 quantity whole-wheat dough, recipe above 1/2 block feta cheese 6 sun-dried tomato halves 1/2 container or 1/2 recipe basil pesto 1 small jar pitted kalamata olives 1 small can or jar artichoke hearts Instructions: Preheat oven to 450 degrees. In a food processor, pulse feta cheese and sun-dried tomatoes until well combined. Transfer to a bowl and set aside. Clean the food processor, then add pesto, olives and artichoke hearts. Pulse until thoroughly combined but not too smooth. Transfer to a bowl and set aside. Roll out the other half of the dough into an 8 to 10-inch square, once again. On half of the square, spread the feta cheese mixture, leaving a 1/2-inch border at the edge. Fold the other half of dough over the top, pinching the edges to seal. You can fold the pizza in half again if you wish, then lightly roll to flatten. In a dry nonstick skillet, heat pizza for 4 minutes, until lightly browned. Flip and cook for another 3 minutes, until lightly browned on the other side. Transfer to a baking sheet and spread with pesto tapenade. Bake for 8 minutes to heat through and melt the filling. Remove, let cool slightly, and slice to serve.

The best part about these pizzas is that they are even better the next day. I reheated slices of the potato & Gruyere and I enjoyed the sun-dried tomato & pesto tapenade pizza straight from the fridge. With a crisp apple, I was set for lunch.

If you make these yourself, experiment with flavors. I'd love to try pears instead of potatoes and rosemary, and pesto with sliced tomatoes instead of tapenade. No longer do I play lazer-tag for my birthday, and no longer will I settle for delivery disasters. Growing up never tasted so good.

If your sister is away at school, it's only natural that you'll send her something fun to remember you by.

I mean, she's a four or five-hour plane ride away, while you have the privilege of seeing your parents and brother most evenings for dinner. You'd like her to have a taste of home in times of stress. But more importantly, she's having so much fun that you're afraid she might forget about you.

And this will simply not be tolerated!

If you love to bake, it's only natural that you'll send her something... baked. Furthermore, if you just so happen to have four of the sweetest, most aromatic ripe bananas on your fruit platter, you'll probably decide to bake her some banana bread. It's a good thing your sister enjoys banana bread more than most other foods she's tried.

This will work out perfectly, so it appears. You soon realize, however, that your sister dislikes anything to do with health. She assumes you eat only squirrel food. You recall her telling you on numerous occasions, Don't put lentils in my bread! You've never done this before, but you figure she means that you are not to add any healthy stuff to her baked goods. You vow to try your hardest, but you always like your family to be healthy and you acknowledge the struggle ahead of you. You strap on your apron like it's true battle garb, and you grip your wooden spoon with the hope that it guides you properly. You're determined to make the best banana bread to meet your sister's lips. You're ready to set forth on your journey, but first you invite everyone reading this to come along with you. It will be fun, I promise. Pick a sunny window and gather your ingredients:

And let's get started!

Begin with 1 1/2 cups of flour:

We're using 1 cup all-purpose and 1/2 cup whole-wheat because we want her to have some fiber in her life. But we're not going to tell her that. She won't even notice.

Here we are:

Next, add some baking soda and baking powder, one teaspoon each...

...and a pinch of salt.

Next, a touch of spice. Just the right amounts of cinnamon and nutmeg to add some liveliness and Fall flair, 1/2 teaspoon each:

This completes the dry ingredients. Gently whisk, and set aside.

Now, for the wet ingredients. Ladies and gentlemen, mash your bananas.

Scrape them into a medium-sized bowl and let them relax for a bit. You don't want to stress them out. I mean, they are the stars of the show.

In the meantime, get some butter- about 1/4 cup:

And melt it.

Add to the melted butter about 1/4 cup of good olive oil:

And two of these:

Watch it happen:

Whisk and whisk some more, then pour over the bananas you left in the medium-sized bowl.

Add to this new concoction some sugar and vanilla extract- 1/2 cup white, 1/2 cup brown, and 1 teaspoon extract:

Stir it thoroughly.

Make a well in the center of your dry ingredients, like so:

Add your wet ingredients, like so:

Then, remember that you wanted to add some chocolate chips. Your sister deserves it super much. Give her 3/4 cup of 'em.

When you're done stirring these in, and the batter has come together nicely, pour it into a greased and sugared loaf pan. It will look something like this:

Excellent work! Put it in a preheated oven!

This should be happening at 350 degrees. While you wait (it will be about 50-60 minutes), survey the scene:

I know you don't want to, but you should probably clean it up.

It's okay though, because after a while, you'll get to stare at this:

Creamy bananas, sweet milk chocolate, a touch of spice, the comfort of home.

You must wait for it to cool completely before playing with it. If you leave the house, make sure to leave a note too. Your dad and brother like to help themselves when you leave freshly-baked goodies lying around.

When the time has come, wrap your loaf in some parchment paper,

Seal it with a kiss,

Put it in a shoebox,

Add a silly note,

And send it along to the faraway land of Lexington, Kentucky.

You hope your package puts a smile on her face and a spring in her step. You hope that the warm and sweet scent meeting her nose when she opens it up will remind her of how well you two sometimes get along. You hope she remembers you then-

-just as much as she remembers you now:

I dedicate this post to you, my sis.

[Click HERE for the recipe in text format.]

P.S.- Thank you all so much for your support with my third PFB entry. It was both moving and inspirational, and I owe my advancement to you!

I must start by directly addressing the readers of this blog. Over the past few days, I have received more comments than ever before on one post, more kind words and encouragement that I expected, and a ticket to advance to Challenge Three of Project Food Blog. I’m at a loss for words, which is rare- But I really cannot properly convey my gratitude. Your support is empowering! With that said... Let’s party! Context: About a year ago, my mom moved her belongings a few streets over to a charming new abode. Nestled in the rolling hills, it came equipped with a large deck, fruit trees, a rustic barn and rectangular paddock. Naturally, like the horsey family we are, our two equine companions came along to reside in the backyard. This sprawling scene of crisp leaves, alfalfa, white fences, an overflowing fig tree and the biting breeze of Fall is the inspiration and perfect excuse for a dinner party. The theme of which I’ve chosen to call Rustic Luxury.

Rustic Luxury is a paradox, kind of like country living in the middle of Silicon Valley. But this is where we are blessed to live, and we love it. As my mom perfectly phrased it last night, our rustic country living is a luxury. Who doesn't want space to run and play?

Guests: A total of seven guests relaxed, conversed, reminisced, and of course, heartily dined. Although not all are blood related, I consider each and every one of them part of my family. It dawned on me today how lucky I am to be able to do that. Before we get too far with this, though, I have a confession to make: Cooking for guests makes me really, really nervous. I get stressed. Uptight. Rushed. Frantic. I can cook for myself all day long; Maybe it’s the fact that all of these people are counting on me for a meal. They come at my request, they’re hungry, I promised food, and now I must deliver. What if I screw everything up? What if it tastes horrible? What if everyone stands around watching me because they’ve gone from hungry to starving? They’ve finished off the appetizer, and they’re bored? However, the counterpoint is this: I love having friends over. I love the practice of gathering together for a meal. The enlightening conversations and ab-tightening laughs offset the effort, planning and execution in every possible way. I believe that food shared is food that nourishes both the body and the soul. And besides, the mad dash makes everything much more exciting. If we could count on a thing like entertaining to be predictable time and again, would we really keep on doing it, time and time again? Would it really interest us? Menu: I served a medley of dishes that turned out to compliment one another perfectly: 3 kinds of hummus (Classic; Sun-dried Tomato; White Bean with Cashews and Mint) with Herb-rubbed Pita Chips, Spicy Swordfish Kebabs with Zucchini Medallions, Forbidden Rice Salad with Dried Cranberries and Orange Zest, Grilled Asparagus, and a Fig & Almond Tart with Mascarpone Cheese for dessert. I started early and took my time all day prepping, cooking, table-setting, and organizing. I had fun experimenting with flavors, designing a table scape and documenting everything with ample photographs. When it was finally time for the guests to arrive, I was able to relax. All that was left to do was to grill the kebabs and asparagus. Easy! I’ve learned a lot from this meal. I’ve learned that I am capable of collecting myself and calmly hosting a dinner party. I’ve learned how to think ahead, plan ahead and do ahead in the context of being a hostess with the mostest. But I’ve also learned how to just give up a little and let things happen. I can't possibly control every minute detail. This is quite a revelation for me.

Without further ado, here is the night in photographs:

(Tabletop Tip from a rookie: Choose one object and design around it. For me, it was the candle holder. The more rustic elements like the picnic table combined with the silver and crystal accents really brought the theme together.)

Sneaking a peek at the Stanford game:

Homemade bread from Susan:

This evening was greater than I could have hoped. It was comforting and intimate, and to my delight, every dish was devoured. I couldn't get enough of the hummus myself. Stay tuned for recipes in the next post!

A special thank you to my amazing Mom, without whom this event could not have run so smoothly. Thanks for teaching me how to be an expert entertainer, just like you.