December 23, 2006
December 8, 2006
dessert first
One of the great joys of being an adult, and not having kids - you can eat dessert first. Which is exactly what we did the other night. I found a recipe for Candy Cane Brownies in the newspaper, it sounded good so I made some. I think these are my new favorite.
Candy Cane brownies, by J.M. Hirsch, AP Food Writer
1 1/2 C sugar
1/4 tsp salt
1 C all-purpose flour
1 1/2 sticks (3/4 C) unsalted butter
12 oz chocolate chips, divided
2/3 C unsweetened cocoa powder
3 large eggs, room temperature
1 tsp vanilla
1/2 C warm milk
10 small candy canes, finely crushed
Preheat oven to 350 F. Coat an 8-inch square baking pan with cooking spray.
In a medium bowl, mix the sugar, salt and flour. Set aside.
In a double boiler or microwave-safe bowl, combine the butter and half the chocolate chips. Melt, stirring often, then remove from the heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.
In a large measuring cup, whisk together the eggs, vanilla and milk. Add this to the chocolate and cocoa mixture, and whisk well to combine. Fold in the flour mixture, then mix in the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.
Use a rubber spatula to transfer the batter to the prepared pan. Sprinkle the top with 1 tablespoon of crushed candy canes. Bake 45 minutes, or until a toothpick inserted in the center comes out covered with cakey bits. The center of the brownies should be set.
Dust the top of the brownies with remaining crushed candy canes, then cool completely before serving. Makes 9 generous servings.
MY NOTES:
I didn't have small candy canes, so used about 3 large ones. I think it still could use more candy cane (or maybe a little peppermint extract?), but was very good.
A good way to crush candy canes - nut chopper.
Also good with whipped cream, or probably ice cream too.
Candy Cane brownies, by J.M. Hirsch, AP Food Writer
1 1/2 C sugar
1/4 tsp salt
1 C all-purpose flour
1 1/2 sticks (3/4 C) unsalted butter
12 oz chocolate chips, divided
2/3 C unsweetened cocoa powder
3 large eggs, room temperature
1 tsp vanilla
1/2 C warm milk
10 small candy canes, finely crushed
Preheat oven to 350 F. Coat an 8-inch square baking pan with cooking spray.
In a medium bowl, mix the sugar, salt and flour. Set aside.
In a double boiler or microwave-safe bowl, combine the butter and half the chocolate chips. Melt, stirring often, then remove from the heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.
In a large measuring cup, whisk together the eggs, vanilla and milk. Add this to the chocolate and cocoa mixture, and whisk well to combine. Fold in the flour mixture, then mix in the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.
Use a rubber spatula to transfer the batter to the prepared pan. Sprinkle the top with 1 tablespoon of crushed candy canes. Bake 45 minutes, or until a toothpick inserted in the center comes out covered with cakey bits. The center of the brownies should be set.
Dust the top of the brownies with remaining crushed candy canes, then cool completely before serving. Makes 9 generous servings.
MY NOTES:
I didn't have small candy canes, so used about 3 large ones. I think it still could use more candy cane (or maybe a little peppermint extract?), but was very good.
A good way to crush candy canes - nut chopper.
Also good with whipped cream, or probably ice cream too.
November 13, 2006
October 14, 2006
September 28, 2006
my new friend
Got this ad in the mail. It's advertising Lynnwood Convention Center.
This is Dan Guilliaume, my new desk friend.
This is Dan Guilliaume, my new desk friend.
September 26, 2006
Green Bean Salad
I made this the other day, added feta cheese, and I think it would be great with hard boiled egg as well. It's really yummy!
Green Bean Salad, by Ellie Krieger of the Food Network
Makes four servings (one serving is ½ cup)
INGREDIENTS
• 1/2 pound green beans, trimmed
• 2 tablespoons chopped walnuts
• 2 teaspoons walnut oil (or olive oil)
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons chopped red onion
• Salt and pepper, to taste
DIRECTIONS
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for 5 minutes. Transfer to a serving bowl. Toast the walnuts in a small dry skillet over a medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl. Add the parsley and onion to the walnuts and stir to combine. In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper.
Serve warm or at room temperature.
Green Bean Salad, by Ellie Krieger of the Food Network
Makes four servings (one serving is ½ cup)
INGREDIENTS
• 1/2 pound green beans, trimmed
• 2 tablespoons chopped walnuts
• 2 teaspoons walnut oil (or olive oil)
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons chopped red onion
• Salt and pepper, to taste
DIRECTIONS
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for 5 minutes. Transfer to a serving bowl. Toast the walnuts in a small dry skillet over a medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl. Add the parsley and onion to the walnuts and stir to combine. In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper.
Serve warm or at room temperature.
September 23, 2006
Spank your pita
There was a function at work recently, with a catered lunch. I snagged a couple little triangles of something that looked kinda good. Phyllo crust with something inside. I ate this little treasure, and wished I'd grabbed about 6 more! Was so good I felt I could live off it (and probably die eating it!). A few days went by and I couldn't forget it, and wanted to know what it was so i could make and eat more. I went to the book store to find the cookbook our caterer had written. I had recognized spinach in it, so looked through the Spinach & S recipes. Turns out what I'd tasted was Spanikopita.
Kevin and I nicknamed it spank your pita, as we didn't have a good idea exactly how to pronounce it, and when we said spank your pita we both knew what we meant. (Check here for proper pronunciation.)
Spanikopita, by Karen Schultz
Crust:
6 TBSP margarine, melted
9 sheets phyllo dough, cut in half (short side)
Filling:
1 TBSP margarine
1 (10 oz) package frozen spinach, thawed and drained
1/2 c onion, chopped
1/4 c freen onion, thinly sliced
4 oz feta cheese
1 c monteray jack cheese, shredded
1 lg egg, beaten
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
In a skillet, melt margarine. Add spinach & onions. Saute 4 minutes. Let cool slightly. Combine other filling ingredients & add to spinach mixture.
Place one half sheet of phyllo on bottom of a greased 8x8 pan. Brush lightly with melted margarine. Layder with phyllo and margarine until 9 layers deep. Fold over excess on edges onto itself. Cover 9th layer with spinach. Layer phyllo & margarine until 9 more layers. Cut through all layers into squares/triangles, whatever smaller shape you want.
Bake 375 degrees for 30 minutes.
I made some last weekend. Not quite as good as hers, but definately yummy. I think I had too much margarine, as it seemed pretty oily. Plus the layers of phyllo were a bit "soggy" from the margarine. Still quite tasty though.
Kevin and I nicknamed it spank your pita, as we didn't have a good idea exactly how to pronounce it, and when we said spank your pita we both knew what we meant. (Check here for proper pronunciation.)
Spanikopita, by Karen Schultz
Crust:
6 TBSP margarine, melted
9 sheets phyllo dough, cut in half (short side)
Filling:
1 TBSP margarine
1 (10 oz) package frozen spinach, thawed and drained
1/2 c onion, chopped
1/4 c freen onion, thinly sliced
4 oz feta cheese
1 c monteray jack cheese, shredded
1 lg egg, beaten
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
In a skillet, melt margarine. Add spinach & onions. Saute 4 minutes. Let cool slightly. Combine other filling ingredients & add to spinach mixture.
Place one half sheet of phyllo on bottom of a greased 8x8 pan. Brush lightly with melted margarine. Layder with phyllo and margarine until 9 layers deep. Fold over excess on edges onto itself. Cover 9th layer with spinach. Layer phyllo & margarine until 9 more layers. Cut through all layers into squares/triangles, whatever smaller shape you want.
Bake 375 degrees for 30 minutes.
I made some last weekend. Not quite as good as hers, but definately yummy. I think I had too much margarine, as it seemed pretty oily. Plus the layers of phyllo were a bit "soggy" from the margarine. Still quite tasty though.
September 22, 2006
Totally rockin
Me, last Friday night: hearing about Aaron Shust & Bebo Norman concert coming to the area in two weeks, I got a little excited and hopeful that I could go. I found that tickets are $15.50 in advance. I realized I'd have a hard time convincing husband we needed to go. Plus would take a bit of convincing for both of us that $31+ for a few hours music was a good deal. I love concerts, but have a hard time forking out too much money for them (though Jim Brickman & Mannheim Steamroller (twice!) in concert were awesome!)
So, at that point, decided to kinda forget it and not want to go.
Thursday morning, at work: Email comes around from coworker who is manager of local branch of Positive Life Radio. He's going to be out of town when concert comes to town and needs someone to drive their station van to the concert, take FREE tickets and enjoy concert, drive van back to work. As soon as I read that, I jumped all over it. Told husband we needed to go, ran down the hall and told coworker I wanted to drive station van. So now, we're headed to a concert, free to us! We even can hand out radio station stuff and crank up the big speakers in the van and definately let people know we're there.
I looked it up, and found that the concert's at a church! Now for those who haven't been to musical concerts with bands/individual singers, churches totally rock for concerts. Mainly because they are not like a big concert hall/arena that you're way back in the nosebleed section and you never really get to see the group/singer. I happened to hit a Third Day concert 5 years ago at a church. Somehow our tickets we were to get at will call weren't there, and they didn't have any for us, and it was a big problem. Somehow after waiting for awhile and fearing we wouldn't get in, we got front floor seats. Yes, front floor. We sat on the floor in the very front, and Third Day guys were within 6 feet of me! Definately makes them real when they're right in front playing the music you know. Totally rocked!
Hooray for coworkers who are radio station managers with free tickets, for great musicians, and definately for an awesome God who works cool things out for me every so often to remind me how great He is!
So, at that point, decided to kinda forget it and not want to go.
Thursday morning, at work: Email comes around from coworker who is manager of local branch of Positive Life Radio. He's going to be out of town when concert comes to town and needs someone to drive their station van to the concert, take FREE tickets and enjoy concert, drive van back to work. As soon as I read that, I jumped all over it. Told husband we needed to go, ran down the hall and told coworker I wanted to drive station van. So now, we're headed to a concert, free to us! We even can hand out radio station stuff and crank up the big speakers in the van and definately let people know we're there.
I looked it up, and found that the concert's at a church! Now for those who haven't been to musical concerts with bands/individual singers, churches totally rock for concerts. Mainly because they are not like a big concert hall/arena that you're way back in the nosebleed section and you never really get to see the group/singer. I happened to hit a Third Day concert 5 years ago at a church. Somehow our tickets we were to get at will call weren't there, and they didn't have any for us, and it was a big problem. Somehow after waiting for awhile and fearing we wouldn't get in, we got front floor seats. Yes, front floor. We sat on the floor in the very front, and Third Day guys were within 6 feet of me! Definately makes them real when they're right in front playing the music you know. Totally rocked!
Hooray for coworkers who are radio station managers with free tickets, for great musicians, and definately for an awesome God who works cool things out for me every so often to remind me how great He is!
September 16, 2006
más música por favor
I used to listen to music almost all the time. As I got ready in the mornings, as soon as I walked into my room/house, as I drove around, as I studied, etc. My friends and I used to rock out to the same songs over and over; knowing by heart what song numbers on each disc. I loved music, and I loved hearing awesome songs that gave me goosebumps or made me want to cry, or made me want to jump around. I loved the emotions music could convey. Sometimes it put me in a better mood, sometimes I ended up in a contemplative mood, sometimes I felt such love and happiness. Many a time I can remember feeling the rush that a great song gave me.
Somewhere along the lines I stopped listening to music. I am not sure when or why that happened. I just didn't really listen to music anymore. Every so often I'd listen to talk radio - Dr. Laura Schlessinger specifically. I'd maybe listen to that a few hours a day. For awhile I found myself not even listening to to anything at all. A lot of time with my own thoughts or silence...
Lately I've realized how I really miss music and the strength and positivity it gave me. So I've been trying to listen to music more lately, mostly christian music, and I've found those awesome songs again that make me realize life's about so much more than I'm giving it. Some new favorites - My Jesus by Todd Agnew, My Savior My God by Aaron Shust, Holy is the Lord by Chris Tomlin, and an old favorite, Rest by Skillet. Good good stuff.
I've found it's usually good to go back to what you truly love. You may end up in a far better place once again.
Somewhere along the lines I stopped listening to music. I am not sure when or why that happened. I just didn't really listen to music anymore. Every so often I'd listen to talk radio - Dr. Laura Schlessinger specifically. I'd maybe listen to that a few hours a day. For awhile I found myself not even listening to to anything at all. A lot of time with my own thoughts or silence...
Lately I've realized how I really miss music and the strength and positivity it gave me. So I've been trying to listen to music more lately, mostly christian music, and I've found those awesome songs again that make me realize life's about so much more than I'm giving it. Some new favorites - My Jesus by Todd Agnew, My Savior My God by Aaron Shust, Holy is the Lord by Chris Tomlin, and an old favorite, Rest by Skillet. Good good stuff.
I've found it's usually good to go back to what you truly love. You may end up in a far better place once again.
September 11, 2006
help!
Please let me know if I ever get to sounding stupid, as in people tell me something and we discuss it and within less than 5 minutes I'm repeating something back to you, something totally different, that you DID NOT say. All the while acting like that's what you just told me.
Do they not realize that makes them seem dumb when it appears they totally didn't hear what you just told them. Do you really think that's what I just said? Beacuse IT'S NOT!
Or is it that they really don't hear that well and info doesn't click in their brain. Because if that's the case, how on earth have you made it this far? Who's got their head on wrong to put you in a power position when you can't accurately relay info?
Do they not realize that makes them seem dumb when it appears they totally didn't hear what you just told them. Do you really think that's what I just said? Beacuse IT'S NOT!
Or is it that they really don't hear that well and info doesn't click in their brain. Because if that's the case, how on earth have you made it this far? Who's got their head on wrong to put you in a power position when you can't accurately relay info?
September 9, 2006
September 6, 2006
Tomato tortellini soup
I found this recipe in the June Better Homes & Gardens. It was submitted by a reader. We tried this last week and really enjoyed it.
Tomato tortellini soup
2 14oz cans reduced sodium chicken or vegetable broth
1 9oz pkg refrigerated tortellini
4 oz cream cheese spread with chive and onion
1 10 3/4 - 11oz can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)
In saucepan bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered for 5 minutes. In a bowl whisk 1/3 c of the hot broth into the cream cheese until smooth. Return all to saucepan along with tomato soup. Heat through. Sprinkle with chives before serving.
Makes 4 servings.
I did frozen tortellini, twice the amount suggested, cooked it separately, then added it in. Also used plain cream cheese, added my own fresh chives and onion, plus some red pepper. Made it even better!
Tomato tortellini soup
2 14oz cans reduced sodium chicken or vegetable broth
1 9oz pkg refrigerated tortellini
4 oz cream cheese spread with chive and onion
1 10 3/4 - 11oz can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)
In saucepan bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered for 5 minutes. In a bowl whisk 1/3 c of the hot broth into the cream cheese until smooth. Return all to saucepan along with tomato soup. Heat through. Sprinkle with chives before serving.
Makes 4 servings.
I did frozen tortellini, twice the amount suggested, cooked it separately, then added it in. Also used plain cream cheese, added my own fresh chives and onion, plus some red pepper. Made it even better!
August 16, 2006
Best Ever Gingerbread
Another recipe from my lovely grandma. I actually don't remember eating it at her house, but I do remember my mom making it and it's so good, especially with a bit of fresh whipped cream. I actually crave it sometimes, and once I make it, I really have a hard time eating just one piece. It's not too sweet or rich, and has just enough spice to hit the spot.
Best Ever Gingerbread
1 egg
1/2 c butter
1 1/4 c molasses
1/2 c sugar
2 1/2 c flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1 c boiling water
cream egg, butter & sugar. Add molasses. Mix in dry ingredients. Add water and mix in until just combined. Careful not to overmix. Batter will be thin.
Bake in a 12x8 or 13x9 pan for 35 minutes at 325 degrees. You'll want to be cautious to not overcook it, as then it's a bit more dense.
Best when still warm. Top with cream, whipped cream, or milk. (I made whipped cream and added the usual sugar and vanilla, but also a bit of cinnamon and cloves. I think it may also be good with apricots or an apricot glaze, or a light orange glaze, though I've not tried these options yet.)
Best Ever Gingerbread
1 egg
1/2 c butter
1 1/4 c molasses
1/2 c sugar
2 1/2 c flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1 c boiling water
cream egg, butter & sugar. Add molasses. Mix in dry ingredients. Add water and mix in until just combined. Careful not to overmix. Batter will be thin.
Bake in a 12x8 or 13x9 pan for 35 minutes at 325 degrees. You'll want to be cautious to not overcook it, as then it's a bit more dense.
Best when still warm. Top with cream, whipped cream, or milk. (I made whipped cream and added the usual sugar and vanilla, but also a bit of cinnamon and cloves. I think it may also be good with apricots or an apricot glaze, or a light orange glaze, though I've not tried these options yet.)
August 7, 2006
Carmel corn
I got this recipe from Zauggi, asst. dean when I was in academy and also coworker a few years later.
It's simple and really good - though not so good for you. But really you can't go wrong with butter and brown sugar :)
Carmel Corn
2/3 c brown sugar
1/2 c butter
10 large marshmallows
5-6 qts popcorn (popped)
Combine butter and brown sugar in pot. Melt and mix well. Add marshmallows. Stir to combine thoroughly.
Add to popcorn.
It's simple and really good - though not so good for you. But really you can't go wrong with butter and brown sugar :)
Carmel Corn
2/3 c brown sugar
1/2 c butter
10 large marshmallows
5-6 qts popcorn (popped)
Combine butter and brown sugar in pot. Melt and mix well. Add marshmallows. Stir to combine thoroughly.
Add to popcorn.
July 28, 2006
July 20, 2006
Overheard
'Jane' at the office (an octave lower than normal): "Well, I don't have a fever anymore"
hack hack, cough cough
half a lung,
cough cough, hack hack
'Jane' (again octave lower than normal) "I don't think I'm contagious anymore"
cough cough, hack hack
hack hack, cough cough
hack hack, cough cough
half a lung,
cough cough, hack hack
'Jane' (again octave lower than normal) "I don't think I'm contagious anymore"
cough cough, hack hack
hack hack, cough cough
July 16, 2006
Jonathan Swain
Kid who contracted HIV from blood transfusion when he was a baby in 1983. Kind of a long story, but well worth the read.
Also more info here
Also more info here
July 15, 2006
June 25, 2006
fresh smells and tastes
Friday I drove a bit north of town to an area where there are many farms and they sell all sorts of fruits, veggies, etc. This time of year here it's strawberries that are in season. I found the least expensive u-pick (89 cents/lb) and started picking. Around 2 hours later, my lower back was screaming at me that I was crazy for leaning over so much, my flats were overflowing, and I also was getting a bit hot and thirsty. So decided to pack it in. Turns out I had picked 18.24 pounds of strawberries!
Once home I stemmed and froze them. The big metal bowl you see is at least 6 quarts - I had that plus at least half full again, not including some that we shared with friends, and kept whole to eat this weekend. Unfortunately, once I smashed them a little and got them into containers for freezing, they didn't seem to be so much.
Mmmm, I love summer with fresh fruits and veggies!
Once home I stemmed and froze them. The big metal bowl you see is at least 6 quarts - I had that plus at least half full again, not including some that we shared with friends, and kept whole to eat this weekend. Unfortunately, once I smashed them a little and got them into containers for freezing, they didn't seem to be so much.
Mmmm, I love summer with fresh fruits and veggies!
Dee Dee's Wedding Salad
Dee Dee's Wedding Salad
From Guideposts magazine March 2005
Serves 12
8 oz cool whip
16 oz Imo, sour cream or plain yogurt
3 oz pkg orange jello
Half a 10.5 oz mini marshmallow pkg
8 oz crushed pineapple, drained
11 oz can mandarin oranges, drained but save juice
6 oz orange juice concentrate
Combine cool whip and sour cream until smooth. Add in jello, then marshmallows. Add pineapple and mandarin oranges. Stir until well combined. Add oj. Refrigerate a few hours or overnight. After refrigeration, if it’s too thick, add some of the mandarin orange juice.
Super easy, super yummy (not perfectly healthy)!
From Guideposts magazine March 2005
Serves 12
8 oz cool whip
16 oz Imo, sour cream or plain yogurt
3 oz pkg orange jello
Half a 10.5 oz mini marshmallow pkg
8 oz crushed pineapple, drained
11 oz can mandarin oranges, drained but save juice
6 oz orange juice concentrate
Combine cool whip and sour cream until smooth. Add in jello, then marshmallows. Add pineapple and mandarin oranges. Stir until well combined. Add oj. Refrigerate a few hours or overnight. After refrigeration, if it’s too thick, add some of the mandarin orange juice.
Super easy, super yummy (not perfectly healthy)!
Tomato Bean Salad
Tomato Bean Salad
makes about 6 cups
Dressing:
1 TBSP extra virgin olive oil
1 TBSP balsamic vinegar
1 TBSP fresh lemon juice
1/4 tsp garlic powder
freshly ground black pepper
Salad
1 15oz can kidney beans
1 15oz can white beans
1 15oz can cut green beans
1 c diced fresh tomatoes
1/2 c diced yellow bell pepper
1 TBSP chopped fresh dill
1. Whisk dressing ingredients together.
2. Thoroughly rinse and drain beans.
3. Toss beans gently with remaining ingredients and dressing.
4. Chill 1 hour before serving.
I ended up using black beans instead of white, since I'd forgotten to cook white beans. I also used red bell pepper because it was less expensive than yellow. Salad was wonderful in spite of changes.
I got this recipe from some work junk mail about newsletters we could buy regarding employee wellness and health. This was the only part worth saving - I don't remember exactly who it was from either...
makes about 6 cups
Dressing:
1 TBSP extra virgin olive oil
1 TBSP balsamic vinegar
1 TBSP fresh lemon juice
1/4 tsp garlic powder
freshly ground black pepper
Salad
1 15oz can kidney beans
1 15oz can white beans
1 15oz can cut green beans
1 c diced fresh tomatoes
1/2 c diced yellow bell pepper
1 TBSP chopped fresh dill
1. Whisk dressing ingredients together.
2. Thoroughly rinse and drain beans.
3. Toss beans gently with remaining ingredients and dressing.
4. Chill 1 hour before serving.
I ended up using black beans instead of white, since I'd forgotten to cook white beans. I also used red bell pepper because it was less expensive than yellow. Salad was wonderful in spite of changes.
I got this recipe from some work junk mail about newsletters we could buy regarding employee wellness and health. This was the only part worth saving - I don't remember exactly who it was from either...
June 15, 2006
whoa
I just can't believe the ignorance, stupidity, lack of common sense, lack of intelligence, lack of many things that I am noticing around today.
It's so very annoying. I just want to say "grow a brain, grow some balls, get it together!"
It's so very annoying. I just want to say "grow a brain, grow some balls, get it together!"
June 5, 2006
overheard
Person 1: "My lips aren't in shape. They're flat. I haven't done that in awhile."
Person 2 (laughing): "It's not good to have flat lips."
Person 2 (laughing): "It's not good to have flat lips."
May 31, 2006
Oatmeal Pancakes
I like oatmeal. I like pancakes - but they have to be light and fluffy, not heavy and thick. I found a great recipe for oatmeal pancakes, which was a great combination of two good foods. At first I was a bit scared it would be maybe like fried up oatmeal, but it wasn't. And the pancakes were still light enough I could handle it. Plus, husband who HATES oatmeal liked them (at least I think he wasn't being facetious).
Oatmeal Pancakes
2 cups oats (the regular kind - Old Fashioned or Quick, not steel-cut and not instant)
3 cups buttermilk
3 eggs, well beaten
1/2 cup flour
1 1/2 teaspoon baking powder
Dash salt
1 Tbsp peanut oil
Butter or extra vegetable oil for the griddle
1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.
2 Mix in the eggs, flour, baking powder, salt, and peanut oil.
3 Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.
Serves 4-6.
recipe found at: Simply Recipes
Oatmeal Pancakes
2 cups oats (the regular kind - Old Fashioned or Quick, not steel-cut and not instant)
3 cups buttermilk
3 eggs, well beaten
1/2 cup flour
1 1/2 teaspoon baking powder
Dash salt
1 Tbsp peanut oil
Butter or extra vegetable oil for the griddle
1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.
2 Mix in the eggs, flour, baking powder, salt, and peanut oil.
3 Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.
Serves 4-6.
recipe found at: Simply Recipes
May 27, 2006
Sopa de Fideo Aguada (or Vermicelli in Tomato Broth)
I had a little spare time at work this last week, so found myself perusing food blogs. Found many recipes that I'll be trying out.
I found the following recipe on words to eat by. Tried it out today and found it very good with grilled cheese, crackers, or cottage cheese. Pretty easy to make also, as there's not many ingredients.
Sopa de Fideo Aguada (Vermicelli in Tomato Broth)*
Serves 6
3-4 T. chicken fat or vegetable oil
4 oz. fideos or vermicelli (found in the grocery store Spanish/Latin foods section)
¾ lb. very ripe tomatoes, roughly chopped (or 1 large can stewed tomatoes)
1 large clove garlic, roughly chopped
¼ medium onion, roughly chopped
3 cups chicken broth
4 cups water
2 sprigs flat leaf parsley
Salt
Heat fat/oil until it smokes and add the bundles of noodles without breaking. Fry until deep golden brown, stirring, then drain excess fat/oil (leave about 2 T.).
Put the tomato, garlic, and onion in a blender or food processor and blend until smooth. Add to the pot and cook over a high flame, stirring and scraping pan, until mixture is almost dry. Add the liquid and the parsley and bring to a boil. Reduce the heat and simmer, covered, until pasta is soft, 8-10 minutes. Remove parsley, adjust seasoning, and serve.
*recipe slightly altered from original blogger's post found here
I found the following recipe on words to eat by. Tried it out today and found it very good with grilled cheese, crackers, or cottage cheese. Pretty easy to make also, as there's not many ingredients.
Sopa de Fideo Aguada (Vermicelli in Tomato Broth)*
Serves 6
3-4 T. chicken fat or vegetable oil
4 oz. fideos or vermicelli (found in the grocery store Spanish/Latin foods section)
¾ lb. very ripe tomatoes, roughly chopped (or 1 large can stewed tomatoes)
1 large clove garlic, roughly chopped
¼ medium onion, roughly chopped
3 cups chicken broth
4 cups water
2 sprigs flat leaf parsley
Salt
Heat fat/oil until it smokes and add the bundles of noodles without breaking. Fry until deep golden brown, stirring, then drain excess fat/oil (leave about 2 T.).
Put the tomato, garlic, and onion in a blender or food processor and blend until smooth. Add to the pot and cook over a high flame, stirring and scraping pan, until mixture is almost dry. Add the liquid and the parsley and bring to a boil. Reduce the heat and simmer, covered, until pasta is soft, 8-10 minutes. Remove parsley, adjust seasoning, and serve.
*recipe slightly altered from original blogger's post found here
mice and music
Thursday evening we went to our local school's spring program. We have a few friends that have kids that go there, plus it's really funny to watch the tiny 1st graders singing at the top of their lungs.
The concert ran a bit long, as the music teacher was retiring and two-thirds of the program was honoring him. It was good, but after 2 hours I was happy to head home.
We get home and I put lunch leftovers away and I hear a bit of scuffle in the dining room. I think at first it's the cats chasing each other, then glance over to find Norman chasing a mouse around under the table. I scream and ran over to stand on a chair in the other room for awhile.
You have to understand I HATE mice. They totally creep me out. I grew up in the country, with dogs, cats, chickens, horses, skunks, rock chucks (aka marmots, or fat fatties as I call them) and mice. I could handle the skunks and rock chucks. But the mice always freaked me out. They would be in the chicken house, eating the chicken food, or in the dog house trying to stay warm. We had two huge metal trash cans with lids that were full of dog and chicken food. And my siblings didn't always get the lids on tight, and the mice would be in the can and jump around as you were reaching in to get food. They always startled me, and were quick little buggers, which I think is what bothers me about them.
Norman has brought mice into the house before, played with them a little bit, then eaten them. And he's always kept them downstairs. But this time I think he decided it was time to teach Oscar how to catch mice too. So after my climbing on a chair, lovely husband went to inspect. Then the cats chased the mouse into the kitchen, and they weren't totally paying attention, as they let the mouse run/slide right under the refridgerator (glad it wasn't the pantry right beside it!). Now I (and the cats) had no way of getting it out. I got a mouse trap w/ peanut butter and set it near the fridge. Oscar liked the pb, so set the trap off and it wasn't reset.
Yesterday morning I wandered around looking for mouse remains, but found nothing. I wondered if the mouse had escaped, or been eaten, or snuck into the fridge. The cats didn't seem to be camping around fridge anymore either. Just to be safe I set the mouse trap again last night.
This morning I woke to Norman throwing something clinky around in our room. In my still mostly sleeping state I glanced at him and thought he'd found an empty key chain and was throwing it around. Husband woke up and heard it and went to see what exactly was going on. The mouse had been caught in the trap, and Norman decided we needed to get it out of the trap for him to eat. He had hauled mouse, trap and all, upstairs (I would have liked to see that!) and was throwing it around. Husband gave Norman praise for bringing it to us, then disposed of it. (I have a wonderful husband that way - alert way faster than me and takes care of the dirty work.)
So, no more mouse, at least that I know of. Though in cleaning yesterday I did find evidence that a mouse had been in our house, which makes me wonder if we have more uninvited visitors. Think I'll have to set the trap again and see.
The concert ran a bit long, as the music teacher was retiring and two-thirds of the program was honoring him. It was good, but after 2 hours I was happy to head home.
We get home and I put lunch leftovers away and I hear a bit of scuffle in the dining room. I think at first it's the cats chasing each other, then glance over to find Norman chasing a mouse around under the table. I scream and ran over to stand on a chair in the other room for awhile.
You have to understand I HATE mice. They totally creep me out. I grew up in the country, with dogs, cats, chickens, horses, skunks, rock chucks (aka marmots, or fat fatties as I call them) and mice. I could handle the skunks and rock chucks. But the mice always freaked me out. They would be in the chicken house, eating the chicken food, or in the dog house trying to stay warm. We had two huge metal trash cans with lids that were full of dog and chicken food. And my siblings didn't always get the lids on tight, and the mice would be in the can and jump around as you were reaching in to get food. They always startled me, and were quick little buggers, which I think is what bothers me about them.
Norman has brought mice into the house before, played with them a little bit, then eaten them. And he's always kept them downstairs. But this time I think he decided it was time to teach Oscar how to catch mice too. So after my climbing on a chair, lovely husband went to inspect. Then the cats chased the mouse into the kitchen, and they weren't totally paying attention, as they let the mouse run/slide right under the refridgerator (glad it wasn't the pantry right beside it!). Now I (and the cats) had no way of getting it out. I got a mouse trap w/ peanut butter and set it near the fridge. Oscar liked the pb, so set the trap off and it wasn't reset.
Yesterday morning I wandered around looking for mouse remains, but found nothing. I wondered if the mouse had escaped, or been eaten, or snuck into the fridge. The cats didn't seem to be camping around fridge anymore either. Just to be safe I set the mouse trap again last night.
This morning I woke to Norman throwing something clinky around in our room. In my still mostly sleeping state I glanced at him and thought he'd found an empty key chain and was throwing it around. Husband woke up and heard it and went to see what exactly was going on. The mouse had been caught in the trap, and Norman decided we needed to get it out of the trap for him to eat. He had hauled mouse, trap and all, upstairs (I would have liked to see that!) and was throwing it around. Husband gave Norman praise for bringing it to us, then disposed of it. (I have a wonderful husband that way - alert way faster than me and takes care of the dirty work.)
So, no more mouse, at least that I know of. Though in cleaning yesterday I did find evidence that a mouse had been in our house, which makes me wonder if we have more uninvited visitors. Think I'll have to set the trap again and see.
why take the time to check lists
So we bought our house about 10 months ago. Since then we've sporadically been getting junk mailings from other real estate agencies and mortgage companies in town offering their services for help to sell our house, help to buy a house, help in refinancing, 2nd mortgage, etc. It's all pretty stupid, and kinda bugs me, but I usually just throw it away. I don't feel it's worth the time to call or email and tell them to stop already.
Well yesterday we got another letter from an agent saying it was still a seller's market and she was the agent for us. I looked at it, noticed it was dated April 2006 (uh, hellooo... it's the end of MAY!), and said "thanks a lot Pearly Sue"*. And then it hit me. I looked at her name again, and said it again, and realized that this was the agent who had listed this house and helped the previous owners sell. She was the agent for this house 10 months ago!
It seems you'd have a list of houses your office sold in the last year, and maybe you might want to check that against the list of people you're sending solicitations to. (Though she seemed to be kind of a twit when we worked (through our agent) with her when buying the house.)
I think I'll have to make a call to chat with her, and let her know it's seriously TACKY to not double check!
*name changed to protect identity
Well yesterday we got another letter from an agent saying it was still a seller's market and she was the agent for us. I looked at it, noticed it was dated April 2006 (uh, hellooo... it's the end of MAY!), and said "thanks a lot Pearly Sue"*. And then it hit me. I looked at her name again, and said it again, and realized that this was the agent who had listed this house and helped the previous owners sell. She was the agent for this house 10 months ago!
It seems you'd have a list of houses your office sold in the last year, and maybe you might want to check that against the list of people you're sending solicitations to. (Though she seemed to be kind of a twit when we worked (through our agent) with her when buying the house.)
I think I'll have to make a call to chat with her, and let her know it's seriously TACKY to not double check!
*name changed to protect identity
bee
I was sitting at the table, and heard a buzzing noise. I looked under the table to find Oscar trying to play with this bee. It was huge, and quite ticked.
May 24, 2006
Spaghetti with Creamy Spinach & Tarragon
A favorite of ours. Easy and good.
Spaghetti with Creamy Spinach & Tarragon
from Quick from Scratch Pasta
10 oz fresh spinach (fresh has better flavor in this recipe than frozen or canned)
2 TBSP butter
3 scallions including green tops, chopped
1 1/2 tsp dried tarragon
3/4 tsp salt
3/4 lb spaghetti
5 oz cream cheese, cut into cubes
2 TBSP chopped fresh parsley
1/4 c grated Parmesan cheese
1/2 tsp ground black pepper
1. Remove any tough stems from the spinach. In a large frying pan melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes.
2. In a large pot of boiling, salted water, cook spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan and pepper. If the sauce seems too thick, add more of the reserved pasta water.
oohh, and if you drink wine, my cookbook also recommends trying either a bottle of Vouvray from France or one of chenin blanc from California. (Chenin blanc grapes make a wine that is fruity but bursting with acidity, which is an excellent match for tarragon.)
Spaghetti with Creamy Spinach & Tarragon
from Quick from Scratch Pasta
10 oz fresh spinach (fresh has better flavor in this recipe than frozen or canned)
2 TBSP butter
3 scallions including green tops, chopped
1 1/2 tsp dried tarragon
3/4 tsp salt
3/4 lb spaghetti
5 oz cream cheese, cut into cubes
2 TBSP chopped fresh parsley
1/4 c grated Parmesan cheese
1/2 tsp ground black pepper
1. Remove any tough stems from the spinach. In a large frying pan melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes.
2. In a large pot of boiling, salted water, cook spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan and pepper. If the sauce seems too thick, add more of the reserved pasta water.
oohh, and if you drink wine, my cookbook also recommends trying either a bottle of Vouvray from France or one of chenin blanc from California. (Chenin blanc grapes make a wine that is fruity but bursting with acidity, which is an excellent match for tarragon.)
mmmm, cereal
I really wish they had one of these closer to me. It seems like a fun place, though not sure I'd actually visit more than once...
May 18, 2006
three cheers for cubicle-like work areas
boy howdy do I love sitting at my desk, doing my work, while listening to a coworker share with her boss what she heard from someone else that apparently I said. (And in this case I can guess what the boss is saying in response.) Then the lovely "well, I don't know, like I said, it's second hand information, but that's what (coworker) told me she said."
Um, hello, there's only a partial wall between us. Surprise! I.CAN.HEAR.YOU. And if you were listening, you'd hear my responses/answers to your talking too. If there's a problem, just come talk to me, rather than talk about me or what you think I said.
I'm getting a little annoyed at being talked about or undermined (for policies not my own) by the cubicle next door...
Um, hello, there's only a partial wall between us. Surprise! I.CAN.HEAR.YOU. And if you were listening, you'd hear my responses/answers to your talking too. If there's a problem, just come talk to me, rather than talk about me or what you think I said.
I'm getting a little annoyed at being talked about or undermined (for policies not my own) by the cubicle next door...
May 10, 2006
Ginger Beef Noodle Stir-Fry
Ginger Beef Noodle Stir-Fry
I kind of combined two recipes I found for stir fry and came up with my own concoction. I made it with beef – though think it would be even better with tofu. Really yummy.
Ingredients
8 ounces beef strips, chicken pieces or tofu
3/4 - 1 cup low sodium vegetable broth
3 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons chili oil or cooking oil with 1/8-1/4 tsp ground red pepper mixed in
Mixed vegetables cut into bite size pieces - asparagus spears, mushrooms, broccoli, green onions, spinach, carrots, water chestnuts, red/yellow peppers, etc.
1 tablespoon sesame seeds
2 cups hot cooked rice or noodles (ramen, rice, etc)
Directions
1. For the sauce, in a small bowl stir together the vegetable broth, soy sauce, cornstarch, sugar, and ginger; set aside.
2. Preheat wok or large skillet to medium-high heat. Carefully add the oil to wok or skillet. Add vegetables. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
3. Add beef/chicken/tofu & garlic; stir-fry for 2 to 3 minutes or until desired doneness. Stir sauce; add to the wok or skillet. Cook and stir until thickened and bubbly.
4. Return vegetables to wok or skillet. Add sesame seeds. Stir all ingredients together to coat with sauce; heat through. Serve immediately with hot cooked rice or noodles.
Makes 4 servings.
I kind of combined two recipes I found for stir fry and came up with my own concoction. I made it with beef – though think it would be even better with tofu. Really yummy.
Ingredients
8 ounces beef strips, chicken pieces or tofu
3/4 - 1 cup low sodium vegetable broth
3 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons chili oil or cooking oil with 1/8-1/4 tsp ground red pepper mixed in
Mixed vegetables cut into bite size pieces - asparagus spears, mushrooms, broccoli, green onions, spinach, carrots, water chestnuts, red/yellow peppers, etc.
1 tablespoon sesame seeds
2 cups hot cooked rice or noodles (ramen, rice, etc)
Directions
1. For the sauce, in a small bowl stir together the vegetable broth, soy sauce, cornstarch, sugar, and ginger; set aside.
2. Preheat wok or large skillet to medium-high heat. Carefully add the oil to wok or skillet. Add vegetables. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
3. Add beef/chicken/tofu & garlic; stir-fry for 2 to 3 minutes or until desired doneness. Stir sauce; add to the wok or skillet. Cook and stir until thickened and bubbly.
4. Return vegetables to wok or skillet. Add sesame seeds. Stir all ingredients together to coat with sauce; heat through. Serve immediately with hot cooked rice or noodles.
Makes 4 servings.
May 8, 2006
a real brighty
David Blaine is a crackhead. Doesn't want to let the people down? Umm, what people? And is being alive less important than being a "failure"?
Serious crackhead.
Serious crackhead.
April 27, 2006
Best way to start the day
The best way I've found to start your day is to go to the dentist at 7:00am for a routine cleaning. Then stay a bit longer for the fun of a half numb mouth/tongue and a filling.
It's cause for a great day...
It's cause for a great day...
April 15, 2006
Book Review: Ultra Marathon Man: confessions of an all night runner
Another good book that we read recently was Ultra Marathon Man. This is the story of Dean Karnazes, who is a runner. He runs every day, but not like a 5-10 mile run, but 26 miles to the race, then another 50 for the race itself. He's run across Death Valley, run a 200 mile 12-man team race solo, competed in the Western States 100-Mile Endurance Run, and run a marathon across the south pole.
Seriously crazy, but very interesting and almost inspiring.
Highly recommended reading.
Seriously crazy, but very interesting and almost inspiring.
Highly recommended reading.
April 14, 2006
Enrique's Journey: book review
I wandered around the library looking for some good books. I actually found quite a few on the "new" shelf. I now have a great list of books to read now...
One that piqued my interest was Enrique's Journey.
It is the true story of Enrique, who at five years old has his mother, Lourdes, leave he and his sister with relatives in Honduras so she can travel to the US to make more money to send home so he and his sister can eat. Enrique desperately misses his mother, and becomes lonely and sad. He floats from family member to family member, begs his mother to come back, drops out of school, and finally decides that if his mom is not coming back to him, he will go to her. At age 16 Enrique heads off to the US - illegally riding the top of freight trains with dozens of others (mostly children also). Throughout his trip he has to run/hide from the police who send him home, gangsters who fight the migrants, and bandits who rob and rape migrants.
This story originally was a shorter piece that ran in the Los Angeles Times Newspaper, but then evolved into this book. The author, Sonia Nazario, herself traveled the trains that Enrique rode, visited his homes in Honduras, and spoke with many people that Enrique came across in his travels.
This book is really enlightening to how horrible life is for so many others, and gives insight into things that we never realize are going on as we go about our lives.
I highly recommend this book.
One that piqued my interest was Enrique's Journey.
It is the true story of Enrique, who at five years old has his mother, Lourdes, leave he and his sister with relatives in Honduras so she can travel to the US to make more money to send home so he and his sister can eat. Enrique desperately misses his mother, and becomes lonely and sad. He floats from family member to family member, begs his mother to come back, drops out of school, and finally decides that if his mom is not coming back to him, he will go to her. At age 16 Enrique heads off to the US - illegally riding the top of freight trains with dozens of others (mostly children also). Throughout his trip he has to run/hide from the police who send him home, gangsters who fight the migrants, and bandits who rob and rape migrants.
This story originally was a shorter piece that ran in the Los Angeles Times Newspaper, but then evolved into this book. The author, Sonia Nazario, herself traveled the trains that Enrique rode, visited his homes in Honduras, and spoke with many people that Enrique came across in his travels.
This book is really enlightening to how horrible life is for so many others, and gives insight into things that we never realize are going on as we go about our lives.
I highly recommend this book.
April 2, 2006
Book review: My Sister's Keeper
I'm always looking for a good book to read. One that keeps me up late wanting to find out what happens, one that makes me come home and want to go straight to reading, and one that makes me think. For awhile now, I'd heard about the book My Sister's Keeper, by Jodi Picoult. I'd read a few good reviews, and the subject matter of the book intrigued me. So I got it from the local library, and had a couple days of reading a very good book.
It's the amazing story of the Fitzgerald family. Kate has had leukemia since she was 2, and Anna was conceived as a bone marrow match for Kate. Since birth Anna has been used to keep her sister alive, but now she's being told it's time to give a kidney to (hopefully) keep Kate alive. With the prospect of invasive surgery that will take a major organ, she decides that she must do something - so she hires a lawyer to help sue her parents so she can have medical control over her own body.
The story is told from many people's viewpoint - parents Brian & Sara, brother Jessie, Anna, the lawyer, and the court appointed person to evaluate Anna and her stability to make such a decision. (Each character even has their own font throughout the book - kind of cool)
This book examines the struggle to find love and acceptance within your own family, the morality of using one person's life in hopes of bettering another's, and the struggle to find yourself and your own voice.
Great story, with a surprising finish.
It's the amazing story of the Fitzgerald family. Kate has had leukemia since she was 2, and Anna was conceived as a bone marrow match for Kate. Since birth Anna has been used to keep her sister alive, but now she's being told it's time to give a kidney to (hopefully) keep Kate alive. With the prospect of invasive surgery that will take a major organ, she decides that she must do something - so she hires a lawyer to help sue her parents so she can have medical control over her own body.
The story is told from many people's viewpoint - parents Brian & Sara, brother Jessie, Anna, the lawyer, and the court appointed person to evaluate Anna and her stability to make such a decision. (Each character even has their own font throughout the book - kind of cool)
This book examines the struggle to find love and acceptance within your own family, the morality of using one person's life in hopes of bettering another's, and the struggle to find yourself and your own voice.
Great story, with a surprising finish.
White Enchiladas
This recipe I got from my 5-6th grade teacher, Mrs. Freese.
White Enchiladas
1/2 pint sour cream
1/4 c milk
1/2 c diced onions, sauteed
2 c grated cheese (monteray jack preferable)
1 can sliced olives
1 can mushroom soup
1 small can diced green chilies
1 package tortillas
*corn, diced Fri Chik, chicken, or green onions can be added if desired
Mix all ingredients (minus tortillas) together. Layer tortillas and filling. Bake 40 minutes, 350 degrees.
White Enchiladas
1/2 pint sour cream
1/4 c milk
1/2 c diced onions, sauteed
2 c grated cheese (monteray jack preferable)
1 can sliced olives
1 can mushroom soup
1 small can diced green chilies
1 package tortillas
*corn, diced Fri Chik, chicken, or green onions can be added if desired
Mix all ingredients (minus tortillas) together. Layer tortillas and filling. Bake 40 minutes, 350 degrees.
March 15, 2006
wherefor art thou spring?
As much as snow makes me happy, I really am kind of tired of it now. I mean, snow in November, December, January, maybe even into February. That's great. It's supposed to be winter then. But please, please stop in March...
I see my little crocus, tulip and daffodils peeking out of the ground, and I'm excited to have flowers and boquets around. The days are getting longer - it's light when I wake up (hallelujah!) and light when I get home! But no, no warm weather. We must have cold. And snow. And warm enough to melt the snow, but then a little more snow. And some cold. And a little warm (mid 40s F), but then drop down again in a few days and some more cold and sleety snow.
bah! Right now I just really am ready for flowers, green grass, flip flops, tank tops, sunshine, and warmth.
(yes, I will wait til May... yes... I know where I live...)
I see my little crocus, tulip and daffodils peeking out of the ground, and I'm excited to have flowers and boquets around. The days are getting longer - it's light when I wake up (hallelujah!) and light when I get home! But no, no warm weather. We must have cold. And snow. And warm enough to melt the snow, but then a little more snow. And some cold. And a little warm (mid 40s F), but then drop down again in a few days and some more cold and sleety snow.
bah! Right now I just really am ready for flowers, green grass, flip flops, tank tops, sunshine, and warmth.
(yes, I will wait til May... yes... I know where I live...)
February 25, 2006
Apple Pie Cake
From Martha Stewart Everyday Food. Super easy, super yummy.
2 c flour
1 c packed light brown sugar
2 tsp cinnamon
1 c cold unsalted butter, cut into pieces
5 lbs tart apples, such as Granny Smith (about 12)
2 TBSP fresh lemon juice
1. In large bowl combine flour, brown sugar and 1 tsp cinnamon. cut butter into mixture until it forms pea-sized pieces. Press two-thirds of mix onto bottom and 1 inch up side of a 9-inch springform pan.
2. Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss with remaining 1 tsp cinnamon and lemon juice and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle the remaining crumb mixture on top.
3. Put the pan on an aluminum foil lined baking sheet and bake 1 hour 15 minutes, or until golden brown. Runa knife around the edge of the pan and let the cake cool in the pan to set. Sprinkle with powdered sugar once cool. Serve at room temperature.
2 c flour
1 c packed light brown sugar
2 tsp cinnamon
1 c cold unsalted butter, cut into pieces
5 lbs tart apples, such as Granny Smith (about 12)
2 TBSP fresh lemon juice
1. In large bowl combine flour, brown sugar and 1 tsp cinnamon. cut butter into mixture until it forms pea-sized pieces. Press two-thirds of mix onto bottom and 1 inch up side of a 9-inch springform pan.
2. Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss with remaining 1 tsp cinnamon and lemon juice and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle the remaining crumb mixture on top.
3. Put the pan on an aluminum foil lined baking sheet and bake 1 hour 15 minutes, or until golden brown. Runa knife around the edge of the pan and let the cake cool in the pan to set. Sprinkle with powdered sugar once cool. Serve at room temperature.
Chocolate crunch peanut butter bars
Found this recipe on a cake mix box, and took it to potluck today. I came home with none :(
base:
1 pkg (18.25 oz) Pillsbury Moist Supreme Golden Butter Recipe Cake Mix
1 C crunchy peanut butter
1/3 c water
1 egg
topping:
1 pkg (6oz) semisweet chocolate chips
1/2 c crunchy peanut butter
1 1/2 c slightly crushed cornflakes cereal
1. Heat oven to 375 degrees. In large bowl combine all base ingredients at low speed until well blended. Press evenly in ungreased 15x10x1 inch baking pan. Bake 375 for 13-18 minutes or until light golden brown. Cool slightly.
2. In medium saucepan melt chocolate chips over low heat, stirring constatnly. Stir in 1/2 c peanut butter and cereal. Spread over slightly cooled base. Refrigerate to set topping; cut into bars.
36 bars.
I added chocolate chips to the base, then created my own chocolate/pb mix without the cereal, and it was yummy.
base:
1 pkg (18.25 oz) Pillsbury Moist Supreme Golden Butter Recipe Cake Mix
1 C crunchy peanut butter
1/3 c water
1 egg
topping:
1 pkg (6oz) semisweet chocolate chips
1/2 c crunchy peanut butter
1 1/2 c slightly crushed cornflakes cereal
1. Heat oven to 375 degrees. In large bowl combine all base ingredients at low speed until well blended. Press evenly in ungreased 15x10x1 inch baking pan. Bake 375 for 13-18 minutes or until light golden brown. Cool slightly.
2. In medium saucepan melt chocolate chips over low heat, stirring constatnly. Stir in 1/2 c peanut butter and cereal. Spread over slightly cooled base. Refrigerate to set topping; cut into bars.
36 bars.
I added chocolate chips to the base, then created my own chocolate/pb mix without the cereal, and it was yummy.
February 11, 2006
let's see
So our VCR died, and luckily we have a few "extras" lying around. Kevin is trying to replace it, and we're going to see how long it takes him to now figure out how to program it. I know he can do it, just how easliy. Usually I've been the one to program the VCR. It's something I picked up early on in life and just know how to do. Kind of amusing/sweet to observe...
Also, why oh why can't we have a Dairy queen close by. Earlier we were discussing food touching other food and how we didnt' like warm salad, or jello melting because it was touching hot cassarole. Kevin mentioned hot fudge melting the ice cream, which now has me on a kick for a hot fudge sundae with spanish peanuts. And there is no diary queen close by for that... and making my own just isn't quite the same - though making my own I definately get adequate hot fudge and peanuts
(Oh, and he got the VCR programmed)
Also, why oh why can't we have a Dairy queen close by. Earlier we were discussing food touching other food and how we didnt' like warm salad, or jello melting because it was touching hot cassarole. Kevin mentioned hot fudge melting the ice cream, which now has me on a kick for a hot fudge sundae with spanish peanuts. And there is no diary queen close by for that... and making my own just isn't quite the same - though making my own I definately get adequate hot fudge and peanuts
(Oh, and he got the VCR programmed)
Thai-style warm noodle salad
This recipe from some cookbook I borrowed from library ages ago. Not
sure what cookbook it was. I've rearranged the directions a bit as I
find it easier this way. And we've found that it is much better warm
than at room temperature.
Thai-style warm noodle salad
8 oz uncooked angel hair pasta, broken in half
1/2 c chunky peanut butter
1/4 c soy sauce
1/4 to 1/2 tsp red pepper flakes
2 green onions, thinly sliced
1 carrot, shredded
Shred carrot and slice green onions.
Blend peanut butter, soy sauce and red pepper flakes in bowl until smooth.
Cook pasta according to package directions.
Drain pasta, reserving 1 c water. Mix half of hot pasta water with
peanut butter mixture until smooth. Toss pasta with sauce. If still
hard to mix together easily, add more water. Stir in green onions and
carrots. Serve warm or at room temperature.
For a heartier meal, chicken or beef can be added.
sure what cookbook it was. I've rearranged the directions a bit as I
find it easier this way. And we've found that it is much better warm
than at room temperature.
Thai-style warm noodle salad
8 oz uncooked angel hair pasta, broken in half
1/2 c chunky peanut butter
1/4 c soy sauce
1/4 to 1/2 tsp red pepper flakes
2 green onions, thinly sliced
1 carrot, shredded
Shred carrot and slice green onions.
Blend peanut butter, soy sauce and red pepper flakes in bowl until smooth.
Cook pasta according to package directions.
Drain pasta, reserving 1 c water. Mix half of hot pasta water with
peanut butter mixture until smooth. Toss pasta with sauce. If still
hard to mix together easily, add more water. Stir in green onions and
carrots. Serve warm or at room temperature.
For a heartier meal, chicken or beef can be added.
Mmmm, muffins
got this recipe from the Spokesman Review, 02/01/2006. Super easy, and super yummy!
Copycat Costco Muffins
1 box cake mix (18.25 oz, suggested to use Duncan Hines)
2 TBSP flour
3 eggs
2/3 c milk
1/3 c vegetable oil
1 tsp baking powder
Mix all ingredients together. Spoon into muffin cups. Bake 375 for
20 minutes or until tops are lightly browned.
Chocolate Chocolate chip muffins
Use chocolate cake mix and stir in 1 1/2 c chocolate chips
Almond Poppyseed muffins
Use white cake mix, add 2 tsp poppyseeds and 1 tsp almond extract.
other options
French vanilla cake mix and fresh raspberries
lemon cake mix and poppyseeds
spice cake mix with cinnamon & sugar topping
makes 24 small muffins or makes about 6-8 large muffins
I've used soy milk and that doesn't seem to affect the mix.
I made chocolate chocolate chip muffins, and french vanilla with raspberries/blackberries. both were excellent!
Copycat Costco Muffins
1 box cake mix (18.25 oz, suggested to use Duncan Hines)
2 TBSP flour
3 eggs
2/3 c milk
1/3 c vegetable oil
1 tsp baking powder
Mix all ingredients together. Spoon into muffin cups. Bake 375 for
20 minutes or until tops are lightly browned.
Chocolate Chocolate chip muffins
Use chocolate cake mix and stir in 1 1/2 c chocolate chips
Almond Poppyseed muffins
Use white cake mix, add 2 tsp poppyseeds and 1 tsp almond extract.
other options
French vanilla cake mix and fresh raspberries
lemon cake mix and poppyseeds
spice cake mix with cinnamon & sugar topping
makes 24 small muffins or makes about 6-8 large muffins
I've used soy milk and that doesn't seem to affect the mix.
I made chocolate chocolate chip muffins, and french vanilla with raspberries/blackberries. both were excellent!
January 19, 2006
Note to self:
Do not print email address on your return address labels and then use them on mail. Especially mail sent to an organization.
January 15, 2006
Jalapeno Soup
Husband went to a restaurant with a friend awhile back and had Jalapeno Soup. Didn't sound that great to me, but he kept talking about it so I decided to make some. It was better than I expected. Ended up adding some spanish rice, tortilla chips, and sour cream to it, which gave it more substance and also helped keep the hotness down. Think I'd for sure add rice again when I make it.
Cream of Jalapeno Soup
Make this creamy soup as hot as you like, by leaving the seeds of the jalapeños in the soup.
2 tablespoons butter
3 jalapeño chiles, seeded and chopped*
1/2 cup chopped peeled onion
1 medium carrot, peeled and grated
2 tablespoons all-purpose flour
4 cups water
1 (14.5-ounce) can low sodium chicken broth
3/4 cup half-and-half
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1 1/2 cups shredded Monterey Jack cheese
1. In a large, heavy-bottomed pot, melt butter over medium-high heat. When foam subsides, stir in jalapeños, onion and carrot. Sauté until tender, about 4 minutes. Sprinkle in flour and cook another 2 minutes, stirring constantly. Pour water and chicken broth into pot in a slow, steady stream, whisking constantly. Bring to a boil, reduce heat and simmer for 30 minutes. Strain soup, reserving liquid.
2. Purée strained vegetables in a blender or food processor until smooth. Return to pot along with reserved liquid and heat over medium-low heat. Pour in half-and-half, stirring until well mixed and thoroughly heated. Remove from heat and stir in cilantro and salt. Serve garnished with Monterey Jack cheese.
Makes 6 servings.
*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.
Cooking Tip: For an eye-catching garnish, fry up thin strips of corn tortillas until crispy. Sprinkle with salt and drain on paper towels. Right before serving, garnish soup with cheese and arrange a small handful of tortilla strips on top.
Recipe found at CooksRecipes.com
Cream of Jalapeno Soup
Make this creamy soup as hot as you like, by leaving the seeds of the jalapeños in the soup.
2 tablespoons butter
3 jalapeño chiles, seeded and chopped*
1/2 cup chopped peeled onion
1 medium carrot, peeled and grated
2 tablespoons all-purpose flour
4 cups water
1 (14.5-ounce) can low sodium chicken broth
3/4 cup half-and-half
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1 1/2 cups shredded Monterey Jack cheese
1. In a large, heavy-bottomed pot, melt butter over medium-high heat. When foam subsides, stir in jalapeños, onion and carrot. Sauté until tender, about 4 minutes. Sprinkle in flour and cook another 2 minutes, stirring constantly. Pour water and chicken broth into pot in a slow, steady stream, whisking constantly. Bring to a boil, reduce heat and simmer for 30 minutes. Strain soup, reserving liquid.
2. Purée strained vegetables in a blender or food processor until smooth. Return to pot along with reserved liquid and heat over medium-low heat. Pour in half-and-half, stirring until well mixed and thoroughly heated. Remove from heat and stir in cilantro and salt. Serve garnished with Monterey Jack cheese.
Makes 6 servings.
*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.
Cooking Tip: For an eye-catching garnish, fry up thin strips of corn tortillas until crispy. Sprinkle with salt and drain on paper towels. Right before serving, garnish soup with cheese and arrange a small handful of tortilla strips on top.
Recipe found at CooksRecipes.com
January 13, 2006
phone calls from beyond
Last Sunday night my husband and I were home, he in the basement doing something on the computer, I upstairs vacuuming. I heard the phone ring, turned off the vacuum and heard husband saying (loudly) "hello". I continued to vacuum.
A few minutes later, husband comes upstairs telling me I have to pick up the phone and listen. We hear on the other side a girl talking, some other people talking, noise from what sounds to sort of be a party.
We listen and listen, try to talk to them, though they don't hear us and have NO idea that their phone called us. We couldn't figure out who it was. Sometimes the people sounded close by, laughing and talking, other times they were futher away. We tried whistling into the phone, shouting, pushing buttons on the phone, crinkling plastic bags into the phone, shouting some more, talking to them about how dumb they were, but nothing was heard by the other side.
Now, this happened before, someone's cell phone dialed our number and left a message on our machine - they were at a ball game or soemthing and it went for a couple minutes, then the lady says "what, who did I call? hello? hello?" and then hung up.
The other night though, this went on for a good 20 minutes. Then suddenly the line went dead. Our partiers had disappeared. It was rather amusing...
A few minutes later, husband comes upstairs telling me I have to pick up the phone and listen. We hear on the other side a girl talking, some other people talking, noise from what sounds to sort of be a party.
We listen and listen, try to talk to them, though they don't hear us and have NO idea that their phone called us. We couldn't figure out who it was. Sometimes the people sounded close by, laughing and talking, other times they were futher away. We tried whistling into the phone, shouting, pushing buttons on the phone, crinkling plastic bags into the phone, shouting some more, talking to them about how dumb they were, but nothing was heard by the other side.
Now, this happened before, someone's cell phone dialed our number and left a message on our machine - they were at a ball game or soemthing and it went for a couple minutes, then the lady says "what, who did I call? hello? hello?" and then hung up.
The other night though, this went on for a good 20 minutes. Then suddenly the line went dead. Our partiers had disappeared. It was rather amusing...
January 10, 2006
on becoming what you are not
Last night, Kevin said this to the cat: "Norman, you need to become more diplomatic"
whatever that means...
whatever that means...
January 2, 2006
Applesauce brownies
This recipe comes from my grandma, and I've no idea where she got it. She used to make them when we'd come visit.
Grammie's applesauce brownies
1 1/2 c sugar
1/2 c shortening
1/2 tsp cinnamon
4 TBSP unsweetened cocoa powder
2 c applesauce
2 eggs
2 c flour
1 1/2 tsp baking soda
1/2 tsp salt
Cream shortening and sugar. Add eggs. Add dry ingredients and applesauce. Pour into well oiled 9x13 pan.
Mix together and sprinkle on top:
2 TBSP sugar
1/2 c nuts (or flaked coconut if you don't like nuts)
16 oz chocolate chips
Bake 350 degrees for 25-30 min or until knife inserted comes out clean.
These are best when a day or two old (more moist). You should refrigerate extras, but they're best when not cold from the fridge :)
Grammie's applesauce brownies
1 1/2 c sugar
1/2 c shortening
1/2 tsp cinnamon
4 TBSP unsweetened cocoa powder
2 c applesauce
2 eggs
2 c flour
1 1/2 tsp baking soda
1/2 tsp salt
Cream shortening and sugar. Add eggs. Add dry ingredients and applesauce. Pour into well oiled 9x13 pan.
Mix together and sprinkle on top:
2 TBSP sugar
1/2 c nuts (or flaked coconut if you don't like nuts)
16 oz chocolate chips
Bake 350 degrees for 25-30 min or until knife inserted comes out clean.
These are best when a day or two old (more moist). You should refrigerate extras, but they're best when not cold from the fridge :)
Poppyseeds with Pasta
This recipe is from the old Apple a Day cookbooks that our mom's probably all have (this from cooksbook #1).
Poppyseeds with Pasta
4 oz (2 1/2 c) fine noodles, cooked
1 c cottage cheese
1 c sour cream
1/4 c onion, finely chopped
1 clove garlic, minced
1 TBSP soy sauce
1 TBSP poppyseeds
Parmesan cheese (optional)
Paprika (optional)
Add all ingredients together (except paprika) and mix well. Sprinkle top with paprika if desired. Bake 30 minutes 350 degrees.
Poppyseeds with Pasta
4 oz (2 1/2 c) fine noodles, cooked
1 c cottage cheese
1 c sour cream
1/4 c onion, finely chopped
1 clove garlic, minced
1 TBSP soy sauce
1 TBSP poppyseeds
Parmesan cheese (optional)
Paprika (optional)
Add all ingredients together (except paprika) and mix well. Sprinkle top with paprika if desired. Bake 30 minutes 350 degrees.