Ingredients:
1 cup sour cream (Daisy brand NOT light)
2 cups half and half
3/4 cup sugar
1 1/2 tsp vanilla
Whiz in blender until smooth. Chill in refrigerator for at least an hour. Freeze according to your ice cream freezing device's directions. Transfer to a freezer safe container and freeze until firm. Yum.
Some variations I plan to try, eventually:
Brown sugar instead of regular sugar.
1 tsp vanilla extract, 1/2 tsp almond extract.
Almond milk in place of part of the half and half.
Caramelize sugar, add half and half, stir until smooth, chill until cold, use in place of part or all of the plain half and half.
Caramel sauce swirled in at the last minute.
Chocolate sauce swirled in at the last minute.
Sunday, October 04, 2009
Tuesday, April 28, 2009
Oh, by the way...
The sherbet was delicious. It was even better a couple of days later. The flavors had mellowed and the texture was perfect.
I might have to call it Chocolate Gelato... Except it still didn't have any egg in it.
Also. It was gone before I remembered to take pictures. I don't even have any pictures of other things on this computer, and I can't remember my Flickr login to post pictures to alleviate my guilt.
Sigh.
I might have to call it Chocolate Gelato... Except it still didn't have any egg in it.
Also. It was gone before I remembered to take pictures. I don't even have any pictures of other things on this computer, and I can't remember my Flickr login to post pictures to alleviate my guilt.
Sigh.
Another day, another dinner...
One of these days I'll remember to take pictures before eating my food. New habits take time to form. Especially when one his very hungry at the time.
Boneless Pork Ribs with Honey-Rosemary Glaze
from my very own brain
serves 2
4 boneless country style pork ribs
salt
pepper
2 TBSP oil
2 medium garlic cloves
1 4-inch stem of rosemary (about 2 TBSP)
salt
1/2 tsp or to tastefreshly ground black pepper
1/8-1/4 tsp cayenne pepper
1/4-1/2 tsp cumin
1/2 cup cider vinegar
1/4 cup honey
1/2 cup warm water
Heat oil in medium frying pan. Sprinkle pork with salt and pepper. Brown pork in hot oil. Turn heat to low when second side has browned. Meanwhile make the glaze.
Finely mince garlic and rosemary leaves with a generous sprinkle of salt. Place in liquid measuring cup. Add black pepper, cayenne pepper and cumin. Add cider vinegar and whisk to blend. Add honey and warm water. Whisk to dissolve honey. Taste and adjust seasonings if needed. Pour over pork in pan. Cover and cook over low heat until pork is cooked, basting occasionally (about 10 minutes). Remove meat from pan and cover. Turn heat to high and bring sauce to a boil. Boil with out stirring until reduced to to a sticky glaze (about the consistency of honey, about 5 minutes).
Serve with rice (I used good old long grain brown because that is what was in the house, but feel free to use your favorite) and green salad.
Very yum. Just ask my husband.
Boneless Pork Ribs with Honey-Rosemary Glaze
from my very own brain
serves 2
4 boneless country style pork ribs
salt
pepper
2 TBSP oil
2 medium garlic cloves
1 4-inch stem of rosemary (about 2 TBSP)
salt
1/2 tsp or to tastefreshly ground black pepper
1/8-1/4 tsp cayenne pepper
1/4-1/2 tsp cumin
1/2 cup cider vinegar
1/4 cup honey
1/2 cup warm water
Heat oil in medium frying pan. Sprinkle pork with salt and pepper. Brown pork in hot oil. Turn heat to low when second side has browned. Meanwhile make the glaze.
Finely mince garlic and rosemary leaves with a generous sprinkle of salt. Place in liquid measuring cup. Add black pepper, cayenne pepper and cumin. Add cider vinegar and whisk to blend. Add honey and warm water. Whisk to dissolve honey. Taste and adjust seasonings if needed. Pour over pork in pan. Cover and cook over low heat until pork is cooked, basting occasionally (about 10 minutes). Remove meat from pan and cover. Turn heat to high and bring sauce to a boil. Boil with out stirring until reduced to to a sticky glaze (about the consistency of honey, about 5 minutes).
Serve with rice (I used good old long grain brown because that is what was in the house, but feel free to use your favorite) and green salad.
Very yum. Just ask my husband.
Sunday, April 19, 2009
Mmmm, chocolate...
Chocolate Sherbet
(modified from the Williams-Sonoma Frozen Desserts recipe for Chocolate Sorbet)
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (I used King Arthur Flour's Double Dutch Cocoa)
2 cups half-and-half
2 oz. semisweet chocolate, chopped
2 tsp. vanilla extract
1 tsp. (scant) espresso powder
Whisk sugar and cocoa powder together in a medium saucepan. Add half-and-half slowly, whisking all the time. Over medium heat bring mixture to a boil and cook for about a minute, whisking almost constantly (I took a couple short breaks to look at the recipe, it didn't hurt anyone). Remove pan from heat and add the semisweet chocolate. Let sit for a minute to partially melt the chocolate (I used the time to wash some dishes, I'm very efficient when the mood strikes, don't count on it happening again any time soon). Whisk the chocolate mixture briefly. Add the vanilla and espresso powder. Whisk until smooth. Pour into a medium bowl and let cool to room temperature. When cool, cover with plastic wrap and refrigerate until cold (at least three hours and up to 12). Freeze according to your ice cream maker's directions. Eat immediately, or scoop into a container and freeze until firm (about 3 hours). Best when eaten within the first 24 hours (as if that will be a hardship).
I'll have to let you know how it turns out. Also, pictures to follow.
Note: Sorbets have no dairy, so this isn't really a sorbet, but it's not ice cream either because it doesn't have any cream or eggs. It's most similar to a sherbet, although sherbets are usually fruit flavored (and sometimes have eggs). It's a hybrid, this. Judging by the pre-frozen stage, a delicious, delicious hybrid.
(modified from the Williams-Sonoma Frozen Desserts recipe for Chocolate Sorbet)
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (I used King Arthur Flour's Double Dutch Cocoa)
2 cups half-and-half
2 oz. semisweet chocolate, chopped
2 tsp. vanilla extract
1 tsp. (scant) espresso powder
Whisk sugar and cocoa powder together in a medium saucepan. Add half-and-half slowly, whisking all the time. Over medium heat bring mixture to a boil and cook for about a minute, whisking almost constantly (I took a couple short breaks to look at the recipe, it didn't hurt anyone). Remove pan from heat and add the semisweet chocolate. Let sit for a minute to partially melt the chocolate (I used the time to wash some dishes, I'm very efficient when the mood strikes, don't count on it happening again any time soon). Whisk the chocolate mixture briefly. Add the vanilla and espresso powder. Whisk until smooth. Pour into a medium bowl and let cool to room temperature. When cool, cover with plastic wrap and refrigerate until cold (at least three hours and up to 12). Freeze according to your ice cream maker's directions. Eat immediately, or scoop into a container and freeze until firm (about 3 hours). Best when eaten within the first 24 hours (as if that will be a hardship).
I'll have to let you know how it turns out. Also, pictures to follow.
Note: Sorbets have no dairy, so this isn't really a sorbet, but it's not ice cream either because it doesn't have any cream or eggs. It's most similar to a sherbet, although sherbets are usually fruit flavored (and sometimes have eggs). It's a hybrid, this. Judging by the pre-frozen stage, a delicious, delicious hybrid.
Sunday, February 01, 2009
Peanut Butter Swirl Chocolate Brownies Part Deux
All I have to say is YUM! Next time I'll probably go with slightly smaller amount of the peanut butter batter so the swirls will be more dramatic, but the flavors balance each other out delightfully.
I didn't mention that I used 100% White Whole Wheat Flour instead of All Purpose. I really prefer whole wheat brownies to all purpose flour brownies. They tend to stay denser, but with a little more structure so you really get the best of the cakey and fudgey brownie worlds. Even when you do a fudgier brownie recipe.
Saturday, January 31, 2009
Peanut Butter Swirl Chocolate Brownies
Since I don't have any cream cheese in the house, and all of the recipes I could find for swirled brownies called for cream cheese...
Your favorite brownie recipe (for 9x13) pan (I used the "On the Fence Brownies" from The King Arthur Flour Cookie Companion)
1/3 cup peanut butter
Put peanut butter in a small mixing bowl. Mix together all the ingredients for the brownies except the chocolate. Remove about 1/4-1/3 of the batter and put in bowl with peanut butter. Add chocolate to remaining batter (reduce amount of chocolate by about 1/4). Pour chocolate batter in prepared pan. Stir together peanut butter and batter. Dollop peanut batter on top of chocolate batter. Swirl lightly together. Bake according to brownie recipe directions.
It's still baking, I'll let you know how it turns out. Also, pictures to follow...
Your favorite brownie recipe (for 9x13) pan (I used the "On the Fence Brownies" from The King Arthur Flour Cookie Companion)
1/3 cup peanut butter
Put peanut butter in a small mixing bowl. Mix together all the ingredients for the brownies except the chocolate. Remove about 1/4-1/3 of the batter and put in bowl with peanut butter. Add chocolate to remaining batter (reduce amount of chocolate by about 1/4). Pour chocolate batter in prepared pan. Stir together peanut butter and batter. Dollop peanut batter on top of chocolate batter. Swirl lightly together. Bake according to brownie recipe directions.
It's still baking, I'll let you know how it turns out. Also, pictures to follow...
Tuesday, August 26, 2008
Trek geekery is the best geekery in the world...
Your results:
You are Geordi LaForge
Click here to take the "Which Star Trek character are you?" quiz...
You are Geordi LaForge
| You work well with others and often fix problems quickly. Your romantic relationships are often bungled.  |
Click here to take the "Which Star Trek character are you?" quiz...
Sunday, April 06, 2008
I lied. Too bad, so sad...
I said next would be Turkey Mushroom Casserole. That will be next, next time. This time I am going to share a different recipe...
Chicken, Artichoke & Spinach Pasta
serves 2 as a complete meal (with leftovers) or 4 as a main course
1 medium onion, thinly sliced
3-6 cloves garlic (to taste)
1 Tbsp olive oil
salt
pepper
4 cups low sodium chicken broth
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp fresh rosemary, chopped, divided
12 or so frozen artichoke hearts
8 oz. uncooked pasta
1 bag baby spinach
3-4 Tbsp grated parmesan
Put onion in large, heavy bottomed skillet. Pour olive oil over, stir to coat. Place over medium-low heat. Add salt and pepper to taste. Cook until onion starts to soften, add garlic, cook until soft. Add 1 Tbsp. rosemary, cook until rosemary is fragrant. Turn up heat to medium and add chicken broth. Bring broth just to a simmer, taste and adjust seasonings if necessary. Add chicken. Cook gently until chicken is almost cooked. Add frozen artichoke hearts. Turn heat to medium-high and add pasta. Cook until pasta al dente. Add spinach, cover and let steam until spinach begins to wilt. Uncover and stir until spinach is completely wilted.
Combine remaining Tbsp rosemary and grated parmesan.
Serve pasta in bowls. Pass rosemary parmesan mixture for people to sprinkle on top of the pasta.
Notes This is a pretty complete meal on its own, but would pair nicely with a green salad and crusty dinner rolls. A cucumber and carrot salad would also play nicely. You could also add (or substitute) peas, asparagus or zucchini into the pasta itself.
Chicken, Artichoke & Spinach Pasta
serves 2 as a complete meal (with leftovers) or 4 as a main course
1 medium onion, thinly sliced
3-6 cloves garlic (to taste)
1 Tbsp olive oil
salt
pepper
4 cups low sodium chicken broth
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp fresh rosemary, chopped, divided
12 or so frozen artichoke hearts
8 oz. uncooked pasta
1 bag baby spinach
3-4 Tbsp grated parmesan
Put onion in large, heavy bottomed skillet. Pour olive oil over, stir to coat. Place over medium-low heat. Add salt and pepper to taste. Cook until onion starts to soften, add garlic, cook until soft. Add 1 Tbsp. rosemary, cook until rosemary is fragrant. Turn up heat to medium and add chicken broth. Bring broth just to a simmer, taste and adjust seasonings if necessary. Add chicken. Cook gently until chicken is almost cooked. Add frozen artichoke hearts. Turn heat to medium-high and add pasta. Cook until pasta al dente. Add spinach, cover and let steam until spinach begins to wilt. Uncover and stir until spinach is completely wilted.
Combine remaining Tbsp rosemary and grated parmesan.
Serve pasta in bowls. Pass rosemary parmesan mixture for people to sprinkle on top of the pasta.
Notes This is a pretty complete meal on its own, but would pair nicely with a green salad and crusty dinner rolls. A cucumber and carrot salad would also play nicely. You could also add (or substitute) peas, asparagus or zucchini into the pasta itself.
Friday, February 22, 2008
Tuna Noodle Casserole v1.0
I didn't take pictures at the time, but it was a casserole, and looked the same as pretty much any casserole.
2 Tbsp. olive oil
1/4 large onion (or 1/2 a medium onion), chopped
1 small can tuna packed in water, drained, liquid reserved
salt
pepper
dried dill weed
1 Tbsp. (approximately) mustard (preferably dijon or stone ground)
2 cups chicken broth
3 Tbsp. all purpose flour
2 cups (cooked) pasta (elbow macaroni in this case)
1 1/2 cups grated cheese (sharp cheddar & parmesan)
Preheat the oven to 375º. Heat the olive oil in a saucepan. Add the onion and cook until the onion has softened and started to brown. Season with salt, pepper and dill to taste. Sprinkle the flour over and cook, stirring constantly until the flour cooks. Add the water from the tuna and the chicken broth, gradually, stirring constantly. Stir in the mustard. Taste and adjust seasonings, if necessary. Cook until slightly thickened. Add the tuna and pasta and stir to combine. Pour the whole thing into a baking dish (I used an 8" square). Sprinkle the grated cheese over the top. Put it all in the oven for about 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned. Remove from the oven and let stand for five minutes, or however long it takes to make a salad or sauté some zucchini in olive oil and garlic. :-)
This amount of sauce will coat up to 4 cups of pasta (although increasingly lightly). You can add up to another cup of liquid without increasing the flour or oil amounts. With 3 cups of liquid and 4 cups of pasta I would probably go to a 9 x 13 pan.
Next time: Ground Turkey & Mushroom Noodle Casserole. Also, yarn.
2 Tbsp. olive oil
1/4 large onion (or 1/2 a medium onion), chopped
1 small can tuna packed in water, drained, liquid reserved
salt
pepper
dried dill weed
1 Tbsp. (approximately) mustard (preferably dijon or stone ground)
2 cups chicken broth
3 Tbsp. all purpose flour
2 cups (cooked) pasta (elbow macaroni in this case)
1 1/2 cups grated cheese (sharp cheddar & parmesan)
Preheat the oven to 375º. Heat the olive oil in a saucepan. Add the onion and cook until the onion has softened and started to brown. Season with salt, pepper and dill to taste. Sprinkle the flour over and cook, stirring constantly until the flour cooks. Add the water from the tuna and the chicken broth, gradually, stirring constantly. Stir in the mustard. Taste and adjust seasonings, if necessary. Cook until slightly thickened. Add the tuna and pasta and stir to combine. Pour the whole thing into a baking dish (I used an 8" square). Sprinkle the grated cheese over the top. Put it all in the oven for about 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned. Remove from the oven and let stand for five minutes, or however long it takes to make a salad or sauté some zucchini in olive oil and garlic. :-)
This amount of sauce will coat up to 4 cups of pasta (although increasingly lightly). You can add up to another cup of liquid without increasing the flour or oil amounts. With 3 cups of liquid and 4 cups of pasta I would probably go to a 9 x 13 pan.
Next time: Ground Turkey & Mushroom Noodle Casserole. Also, yarn.
Tuesday, January 08, 2008
Oh. Hi. Are you still here?
Long time no post... There are a number of factors I could blame this fact on. Planning a wedding... Crocheting shawls for my bridesmaids and me... Avoiding planning the wedding (see previous)... Assembling a guest list... Acquiring more horsefeeding clients (I am now the most popular person at the stable, at least among the horses)... Ravelry (Hi fellow Ravelers! Where your stitches at?)... Getting married... Being generally lazy... It's probably the last one that did it, actually.
In order to make myself feel slightly less of a loser, I'll post the recipe for the excellent mac and cheese I made the other night. No pictures, though (sorry!).
Macaroni & Cheese
1 - 1 /12 cups elbow macaroni (or pasta shape of your choice)
1 Tbsp butter
1 Tbsp olive oil, divided
2 Tbsp all purpose flour
1 1/2 cups chicken broth
1/2 cup milk
2 cups grated cheddar cheese
1/2 cup grated parmesan
1/2 medium onion, chopped
3 cloves garlic, chopped
salt
pepper
herbes de provence
Preheat oven to 400 degrees.
Cook the pasta according to directions (actually, undercook it by a minute or two). Drain and set aside (or cook it while making the sauce, it works either way).
Cook onions and garlic in butter and olive oil over low heat until soft and beginning to caramelize. Season to taste with salt pepper and herbes de provence. Turn the heat up and sprinkle the flour over. Stir until flour cooks and begins to smell slightly toasted. Turn the heat down and slowly pour in the chicken broth. Cook until it begins to thicken slightly, add the milk. Bring to a gentle boil and cook, stirring, for another minute or two. Remove from heat and add about 1 1/2 cups of the grated chedar cheese and 1/4 cup parmesan. Stir until the cheese has melted and the sauce is more or less smooth (not counting the onions and garlic). Combine the cheese sauce and pasta. Pour into baking dish (8" or 9" square, 9" round, or anything of similar size). Sprinkle remaining cheddar and parmesan on top and put in oven. Bake until top is lightly browned and it's bubbling merrily around the edges, approximately 20 minutes. Remove from oven let stand 10-15 minutes. Enjoy.
Serve with salad or roasted vegetables.
Roasted Cauliflower and Mushrooms (for two servings)
1/2 head cauliflower, rinsed
8 cremini mushrooms
olive oil
salt
pepper
herbes de provence
Cut the cauliflower florets into approximately equal sizes. Cut the mushrooms in half if they are over an inch in diameter. Toss with olive oil, salt, pepper and herbes de provence in a baking dish (8" square works well for this amount). Place in 400 degree oven. Roast until tender and beginning to brown. Approximately 30-40 minutes.
Yum. Baby carrots would have been an excellent addition to the roasted vegetables...
In order to make myself feel slightly less of a loser, I'll post the recipe for the excellent mac and cheese I made the other night. No pictures, though (sorry!).
Macaroni & Cheese
1 - 1 /12 cups elbow macaroni (or pasta shape of your choice)
1 Tbsp butter
1 Tbsp olive oil, divided
2 Tbsp all purpose flour
1 1/2 cups chicken broth
1/2 cup milk
2 cups grated cheddar cheese
1/2 cup grated parmesan
1/2 medium onion, chopped
3 cloves garlic, chopped
salt
pepper
herbes de provence
Preheat oven to 400 degrees.
Cook the pasta according to directions (actually, undercook it by a minute or two). Drain and set aside (or cook it while making the sauce, it works either way).
Cook onions and garlic in butter and olive oil over low heat until soft and beginning to caramelize. Season to taste with salt pepper and herbes de provence. Turn the heat up and sprinkle the flour over. Stir until flour cooks and begins to smell slightly toasted. Turn the heat down and slowly pour in the chicken broth. Cook until it begins to thicken slightly, add the milk. Bring to a gentle boil and cook, stirring, for another minute or two. Remove from heat and add about 1 1/2 cups of the grated chedar cheese and 1/4 cup parmesan. Stir until the cheese has melted and the sauce is more or less smooth (not counting the onions and garlic). Combine the cheese sauce and pasta. Pour into baking dish (8" or 9" square, 9" round, or anything of similar size). Sprinkle remaining cheddar and parmesan on top and put in oven. Bake until top is lightly browned and it's bubbling merrily around the edges, approximately 20 minutes. Remove from oven let stand 10-15 minutes. Enjoy.
Serve with salad or roasted vegetables.
Roasted Cauliflower and Mushrooms (for two servings)
1/2 head cauliflower, rinsed
8 cremini mushrooms
olive oil
salt
pepper
herbes de provence
Cut the cauliflower florets into approximately equal sizes. Cut the mushrooms in half if they are over an inch in diameter. Toss with olive oil, salt, pepper and herbes de provence in a baking dish (8" square works well for this amount). Place in 400 degree oven. Roast until tender and beginning to brown. Approximately 30-40 minutes.
Yum. Baby carrots would have been an excellent addition to the roasted vegetables...
Sunday, December 02, 2007
I'm not sure I see it, myself...
You're The Lion, the Witch and the Wardrobe!
by C.S. Lewis
You were just looking for some decent clothes when everything changed
quite dramatically. For the better or for the worse, it is still hard to tell. Now it
seems like winter will never end and you feel cursed. Soon there will be an epic
struggle between two forces in your life and you are very concerned about a betrayal
that could turn the balance. If this makes it sound like you're re-enacting Christian
theological events, that may or may not be coincidence. When in doubt, put your trust
in zoo animals.
Take the Book Quiz
at the Blue Pyramid.
Wednesday, July 18, 2007
I long with all my heart to see the Prince...
Sweet honey and the rock, Richard III is open. I was a bit worried that I was going to go out on opening night with an unfinished costume. I didn't. I left after final dress and it wasn't done, I came in for opening night and it was finished. Huzzah! I still think everyone would have been much better off had she started sewing more than two weeks before we opened, but whatever. The costumes look good on us, the words come out in the proper order (mostly) and the bats are working on the bug population... all is right with the world.
Now, on to other, more important matters. Food. Specifically, bread.
I doubled the recipe because I wanted one plain loaf, and one cinnamon swirl loaf. It's nice that bread recipes multiply so easily. The only thing I did with this batch that was a little unusual is to take it out of the mixer and knead it by hand briefly. Partly this was because it wasn't making a coherent mass in the mixer and I needed to get my hands on it to see if this was an issue of the mixer or an issue of the dough. It was the mixer, it turned into a lovely, silky ball after only a short time kneading it. My wrists protested, so I put it back in the mixer (with the dough hook) for an additional few minutes of mixer kneading. Both loaves turned out nice and light, so I guess it got kneaded enough. I need to work on my dough shaping capabilities. I don't ever seem to get it even enough when I roll it out for shaping, so I end up with slightly lopsided loaves. It doesn't seem to affect texture (or flavor), but I like pretty loaves. I also remembered to turn my oven temp down a little this time. I use glass loaf pans, and I my gas is propane, so if I bake the loaves at 350, they end up really dark, even when I tent them. This time I baked them at 325, and everything worked out lovely.
My sweetie has been working most evenings lately, so my dinners have been thrown together noodle affairs. I rather wish I had taken a picture of Monday's dinner, it actually turned out quite pretty (as well as quite delicious). Sunday night I had buckwheat soba noodles in a quick peanut sauce with vegetables. Monday night I had rice noodles in the rest of the peanut sauce with vegetables. Both were very delicious. The rice noodles had a bit more eye appeal, but the soba noodles were (surprise!) quite a bit heartier.
Peanut Sauce (so not precise, because, really, why measure, it's all to taste anyway)
peanut butter (smooth or crunchy, preferably natural and unsalted, but whatever pb you prefer will work)
rice vinegar (seasoned)
chili garlic sauce
soy sauce
sesame oil (optional)
ginger (fresh or ground, optional)
Put all ingredients in a bowl. Mix to combine. Amounts will vary depending on your taste and how much sauce you are making, don't worry about it, just mix away.
Cook noodles of your choice according to package directions. Add some frozen mixed vegetables to the noodles in the last minute or two of cooking time (or if you soak the noodles in the hot water before draining, add the veggies just before you turn off the heat, bring the water back to the boil and then turn off the heat and soak as directed). Splash a little of the cooking water over the sauce and mix. Drain noodles and vegetables. Add to bowl with sauce and toss to coat. Eat up baby!
Now, on to other, more important matters. Food. Specifically, bread.
I doubled the recipe because I wanted one plain loaf, and one cinnamon swirl loaf. It's nice that bread recipes multiply so easily. The only thing I did with this batch that was a little unusual is to take it out of the mixer and knead it by hand briefly. Partly this was because it wasn't making a coherent mass in the mixer and I needed to get my hands on it to see if this was an issue of the mixer or an issue of the dough. It was the mixer, it turned into a lovely, silky ball after only a short time kneading it. My wrists protested, so I put it back in the mixer (with the dough hook) for an additional few minutes of mixer kneading. Both loaves turned out nice and light, so I guess it got kneaded enough. I need to work on my dough shaping capabilities. I don't ever seem to get it even enough when I roll it out for shaping, so I end up with slightly lopsided loaves. It doesn't seem to affect texture (or flavor), but I like pretty loaves. I also remembered to turn my oven temp down a little this time. I use glass loaf pans, and I my gas is propane, so if I bake the loaves at 350, they end up really dark, even when I tent them. This time I baked them at 325, and everything worked out lovely.
My sweetie has been working most evenings lately, so my dinners have been thrown together noodle affairs. I rather wish I had taken a picture of Monday's dinner, it actually turned out quite pretty (as well as quite delicious). Sunday night I had buckwheat soba noodles in a quick peanut sauce with vegetables. Monday night I had rice noodles in the rest of the peanut sauce with vegetables. Both were very delicious. The rice noodles had a bit more eye appeal, but the soba noodles were (surprise!) quite a bit heartier.
Peanut Sauce (so not precise, because, really, why measure, it's all to taste anyway)
peanut butter (smooth or crunchy, preferably natural and unsalted, but whatever pb you prefer will work)
rice vinegar (seasoned)
chili garlic sauce
soy sauce
sesame oil (optional)
ginger (fresh or ground, optional)
Put all ingredients in a bowl. Mix to combine. Amounts will vary depending on your taste and how much sauce you are making, don't worry about it, just mix away.
Cook noodles of your choice according to package directions. Add some frozen mixed vegetables to the noodles in the last minute or two of cooking time (or if you soak the noodles in the hot water before draining, add the veggies just before you turn off the heat, bring the water back to the boil and then turn off the heat and soak as directed). Splash a little of the cooking water over the sauce and mix. Drain noodles and vegetables. Add to bowl with sauce and toss to coat. Eat up baby!
Thursday, June 28, 2007
Not So Dirty Un-Secret...
I have a subscription to booksfree.com and I love it. It's kind of like Netflix for books. I have the minimum subscription (two at a time), but I keep threatening to upgrade (the only person I tell is myself, so it's not really a threat, except to my credit card!). Anyway. I got my latest shipment of books yesterday (as I was driving up to my mailbox, I was thinking that my next shipment should be arriving any day now. When I opened my mailbox, there was the charming gray plastic envelope. So, Woo!) and I'm very happy. I received Charmed, an anthology of fantasy romances. The only two authors I remember are Jayne Castle (aka Jayne Ann Krentz, a perennial favorite)and Lori Foster. I won't write anymore about that book until I have it in front of me to make sure of my details. So far, I've only looked at the Jayne Castle story. Sadly, for me, I've read it before. Not sad in the sense that I didn't like the story, but sad in the sense that I hadn't realized that I had already read that story when I ordered the book. Oh well, hopefully the other stories will prove charming.
The other book is The Smoke Thief by Shane Abe. I've read mostly good things about this one, and it has dragons (!) so I'm looking forward to reading it. I'll probably give my Saturday over to it (Screw you bread! I'm reading a book! Sorry garden! I have my story!) especially if the fiance is out of town. Well, I could make bread and read a book at the same time, since there is a lot of down time in bread making. Also in doing laundry. So, really, there is hope for household chores being accomplished even in the face of a Book. My tendency to disappear into books is really the only thing that worries my mother about me having children... D'Oh! I just remembered, I have load-in for Shakespeare Festival on Saturday. I will be putting up walls!
Moving on.
I made beef stew in my slow cooker on Monday. It turned out fabulously, if I do say so myself (and I probably shouldn't). I love the slow cooker, I don't use it as often as I could. However, since it is just the two of us right now, that's probably not the tragedy it might be if I were cooking for a large family. There were biscuits to accompany. I used my new favorite biscuit recipe. Honey-Wheat Biscuits from King Arthur Flour Whole Grain Baking. My boy is a biscuit fiend, and he would eat these with every meal (of course, I don't know that he has met a biscuit he doesn't like, so weight the recommendation as you wish).
Slow Cooker Beef Stew
beef (I used 2.25 lbs London Broil, but any stew meat will work as well)
onion (1 large or 1 1/2 small)
garlic (3-6 cloves)
salt (to taste)
pepper (to taste)
thyme (one stem of fresh)
oregano (one stem of fresh)
rosemary (2 inch stem of fresh)
2 bay leaves
carrots (2 or 3 big ones, or a handful of babies)
3 potatoes
wine
1/2 - 1 cup chicken broth
water
Peel and slice the onion. Peel and coarsely chop the garlic. Chunk the carrots (if using big ones) and potatoes. Pile ingredients into slow cooker. Wash and dry the meat, trim any fat around the edges, chunk. Sprinkle with salt and pepper. Brown in batches in a hot skillet with a little olive oil (add more oil as necessary, but don't overdo, I probably used a total of 2 TBSP over the course of 5 or six batches of meat). As the meat browns, toss it into the slow cooker. When all the meat is browned, deglaze the pan with the wine of your choice (I used sherry because I didn't have anything else in the house at the time). Lay the herbs on top. Pour the deglazing liquid, chicken broth and water over all, adding enough liquid to come about half way up the side of the pot. Cover and cook on high for about 5 hours or on low for 8. Or on high for 3 and low for 3.
Serve with a salad and bread of your choice.
This recipe (as written) should serve about 5-6 people. It can always be made to serve more or fewer, depending on how much meat and potatoes you use. :-) Flexible recipes are the best.
Right then. Off to feed horses.
The other book is The Smoke Thief by Shane Abe. I've read mostly good things about this one, and it has dragons (!) so I'm looking forward to reading it. I'll probably give my Saturday over to it (Screw you bread! I'm reading a book! Sorry garden! I have my story!) especially if the fiance is out of town. Well, I could make bread and read a book at the same time, since there is a lot of down time in bread making. Also in doing laundry. So, really, there is hope for household chores being accomplished even in the face of a Book. My tendency to disappear into books is really the only thing that worries my mother about me having children... D'Oh! I just remembered, I have load-in for Shakespeare Festival on Saturday. I will be putting up walls!
Moving on.
I made beef stew in my slow cooker on Monday. It turned out fabulously, if I do say so myself (and I probably shouldn't). I love the slow cooker, I don't use it as often as I could. However, since it is just the two of us right now, that's probably not the tragedy it might be if I were cooking for a large family. There were biscuits to accompany. I used my new favorite biscuit recipe. Honey-Wheat Biscuits from King Arthur Flour Whole Grain Baking. My boy is a biscuit fiend, and he would eat these with every meal (of course, I don't know that he has met a biscuit he doesn't like, so weight the recommendation as you wish).
Slow Cooker Beef Stew
beef (I used 2.25 lbs London Broil, but any stew meat will work as well)
onion (1 large or 1 1/2 small)
garlic (3-6 cloves)
salt (to taste)
pepper (to taste)
thyme (one stem of fresh)
oregano (one stem of fresh)
rosemary (2 inch stem of fresh)
2 bay leaves
carrots (2 or 3 big ones, or a handful of babies)
3 potatoes
wine
1/2 - 1 cup chicken broth
water
Peel and slice the onion. Peel and coarsely chop the garlic. Chunk the carrots (if using big ones) and potatoes. Pile ingredients into slow cooker. Wash and dry the meat, trim any fat around the edges, chunk. Sprinkle with salt and pepper. Brown in batches in a hot skillet with a little olive oil (add more oil as necessary, but don't overdo, I probably used a total of 2 TBSP over the course of 5 or six batches of meat). As the meat browns, toss it into the slow cooker. When all the meat is browned, deglaze the pan with the wine of your choice (I used sherry because I didn't have anything else in the house at the time). Lay the herbs on top. Pour the deglazing liquid, chicken broth and water over all, adding enough liquid to come about half way up the side of the pot. Cover and cook on high for about 5 hours or on low for 8. Or on high for 3 and low for 3.
Serve with a salad and bread of your choice.
This recipe (as written) should serve about 5-6 people. It can always be made to serve more or fewer, depending on how much meat and potatoes you use. :-) Flexible recipes are the best.
Right then. Off to feed horses.
Tuesday, June 26, 2007
Monday, June 18, 2007
Sunday, June 10, 2007
Weekend Wishes...
So, I almost got what I wanted to do this weekend done this weekend. Almost. I did garden, some. I watered everything and weeded in the vegetable area. Which area, so far, doesn't have much in the way of vegetables. I'm pretty sure that I have four asparagus pea seedlings that have come up, so that's good, but no tomatoes have volunteered which I find highly disappointing.
I did not take any pictures of anything. Including the lovely ripple baby blanket that I finally finished weaving in the ends. I did accomplish that, so go me! The coordinating hat is almost done, as well. I had so much trouble trying to figure out how to make a ripple brim, that I gave that up and am just giving it a "single crochet in back loops only" ripple brim. It's super cute, even if I do say so myself. Pictures will be taken and posted this week. Hopefully, before I send it off to its intended recipient.
I also meant to play with my Ravelry account this weekend. That went the way of the pictures of stuff. Nowhere!
I have two excuses (well, three, if you count lazy, which I do when I have enough energy): I had a hair appointment yesterday (which I had forgotten about) and I had rehearsal today. My hair appointment did lead, indirectly, to the purchase of yarn for the wedding afghan that is due by the end of July, so that's a good thing. I like Lion Brand Homespun. Which may make me a yarn philistine, but so be it. I prefer to think of it as being democratic. I like the super high end stuff, but in the right colors and with the right pattern, Homespun is a marvelous product. :-)
Here's an old picture to keep all none of you quiet...
Glory believes in getting her close-up
I did not take any pictures of anything. Including the lovely ripple baby blanket that I finally finished weaving in the ends. I did accomplish that, so go me! The coordinating hat is almost done, as well. I had so much trouble trying to figure out how to make a ripple brim, that I gave that up and am just giving it a "single crochet in back loops only" ripple brim. It's super cute, even if I do say so myself. Pictures will be taken and posted this week. Hopefully, before I send it off to its intended recipient.
I also meant to play with my Ravelry account this weekend. That went the way of the pictures of stuff. Nowhere!
I have two excuses (well, three, if you count lazy, which I do when I have enough energy): I had a hair appointment yesterday (which I had forgotten about) and I had rehearsal today. My hair appointment did lead, indirectly, to the purchase of yarn for the wedding afghan that is due by the end of July, so that's a good thing. I like Lion Brand Homespun. Which may make me a yarn philistine, but so be it. I prefer to think of it as being democratic. I like the super high end stuff, but in the right colors and with the right pattern, Homespun is a marvelous product. :-)
Here's an old picture to keep all none of you quiet...
Glory believes in getting her close-up
Friday, June 01, 2007
Turkey & Mushroom "Sloppy Joes"
Serves two (easily doubled, tripled or quadrupled)
dried porcini mushrooms (I'm not sure how much I used, because they were given to me when my brother decided not to use them in the dinner he was making the other night, next time, I'll use more mushrooms, possibly even mixed varieties)
1 frozen turkey "chub" (1 pound) or 1 pound fresh ground turkey
olive oil
2 cloves garlic (or to taste), chopped
salt
pepper
herbes de provence
balsamic vinegar
water
bread
shredded mozzarella cheese
Rehydrate mushrooms in water (or broth, or wine). Drain, and chop the mushrooms. Save the liquid.
If you are using frozen turkey (as I did tonight), go ahead and thaw it in the frying pan (which cooks it at the same time). About the time it is completely thawed, add a little olive oil and the chopped garlic (if using fresh turkey, warm the olive oil, add the turkey and garlic at the same time). Add salt, pepper and herbes de provence (or seasonings of your choice) to taste. Cook until the turkey has started to brown slightly, then add the soaked, chopped mushrooms. Stir everything together and let the turkey and mushrooms cook a little more. Add the reserved soaking liquid from the mushrooms, a dash or two of vinegar and enough water to cover (if you used wine to soak the mushrooms, let it reduce a little before adding the vinegar and water). Let the whole thing simmer until the liquid is reduced by about half (15 minutes or so), or until the ratio of gravy to meat suits you (me, I like wet but not soupy).
During the simmering process, make a salad.
When the meat sauce looks about right, toast some bread. Tonight, I used whole wheat sourdough baguette.
When the bread is toasted, put one piece on each plate. Spoon some meat sauce over the top. Spoon a little extra liquid over the top. Sprinkle with cheese.
Very yum. No picture, though, because I didn't take one, and because, really, it's not that attractive a dish. Delicious though, I can assure you of that.
Thoughts for next time: Diced onion added with the garlic would be good. Also, a good possibility for slow cooking... I'll have to think about what modifications that would take. The dried mushrooms could probably be placed directly into the cooker, the slow, wet heat would probably soak them sufficiently. Frozen spinach stirred in at the end and allowed to heat through... Fresh baby spinach on the bread, under the meat sauce...
dried porcini mushrooms (I'm not sure how much I used, because they were given to me when my brother decided not to use them in the dinner he was making the other night, next time, I'll use more mushrooms, possibly even mixed varieties)
1 frozen turkey "chub" (1 pound) or 1 pound fresh ground turkey
olive oil
2 cloves garlic (or to taste), chopped
salt
pepper
herbes de provence
balsamic vinegar
water
bread
shredded mozzarella cheese
Rehydrate mushrooms in water (or broth, or wine). Drain, and chop the mushrooms. Save the liquid.
If you are using frozen turkey (as I did tonight), go ahead and thaw it in the frying pan (which cooks it at the same time). About the time it is completely thawed, add a little olive oil and the chopped garlic (if using fresh turkey, warm the olive oil, add the turkey and garlic at the same time). Add salt, pepper and herbes de provence (or seasonings of your choice) to taste. Cook until the turkey has started to brown slightly, then add the soaked, chopped mushrooms. Stir everything together and let the turkey and mushrooms cook a little more. Add the reserved soaking liquid from the mushrooms, a dash or two of vinegar and enough water to cover (if you used wine to soak the mushrooms, let it reduce a little before adding the vinegar and water). Let the whole thing simmer until the liquid is reduced by about half (15 minutes or so), or until the ratio of gravy to meat suits you (me, I like wet but not soupy).
During the simmering process, make a salad.
When the meat sauce looks about right, toast some bread. Tonight, I used whole wheat sourdough baguette.
When the bread is toasted, put one piece on each plate. Spoon some meat sauce over the top. Spoon a little extra liquid over the top. Sprinkle with cheese.
Very yum. No picture, though, because I didn't take one, and because, really, it's not that attractive a dish. Delicious though, I can assure you of that.
Thoughts for next time: Diced onion added with the garlic would be good. Also, a good possibility for slow cooking... I'll have to think about what modifications that would take. The dried mushrooms could probably be placed directly into the cooker, the slow, wet heat would probably soak them sufficiently. Frozen spinach stirred in at the end and allowed to heat through... Fresh baby spinach on the bread, under the meat sauce...
Friday, May 25, 2007
Resolution...
All of the square doilies from this book. I love thread crochet, and I love doilies. However, I have no use for big doilies. Or table runners. Or antimacassars. However, I do have need of coasters. Plus, this will distract me from my search for the perfect pattern for a lace shawl for my wedding.
So. I will start with the one I have already finished (it needs to be washed first, as it has been in use and has gotten a little dirty).
Must get batteries for the camera...
Projects:
Ripple baby blanket: needs ends woven in and washed
Little square doilies: 1 down 8 to go
Baby blankets (4): Patterns, yarns TBD (probably Bernat Cotton Tots though. Love it!) Due: August, November (2), December
Wedding afghan (1): Pattern, yarns TBD. Due July 28
Wedding shawl: Due November 9
I'm sure that there will be more things added. Let us try not to forget that I have a wedding to plan for November.
Yay!
A little feline yin/yang to remind me that everything works out. In the end. One way or another
So. I will start with the one I have already finished (it needs to be washed first, as it has been in use and has gotten a little dirty).
Must get batteries for the camera...
Projects:
Ripple baby blanket: needs ends woven in and washed
Little square doilies: 1 down 8 to go
Baby blankets (4): Patterns, yarns TBD (probably Bernat Cotton Tots though. Love it!) Due: August, November (2), December
Wedding afghan (1): Pattern, yarns TBD. Due July 28
Wedding shawl: Due November 9
I'm sure that there will be more things added. Let us try not to forget that I have a wedding to plan for November.
Yay!
A little feline yin/yang to remind me that everything works out. In the end. One way or another
Thursday, May 17, 2007
Word...
| Your Dominant Intelligence is Linguistic Intelligence |
 You are excellent with words and language. You explain yourself well. An elegant speaker, you can converse well with anyone on the fly. You are also good at remembering information and convicing someone of your point of view. A master of creative phrasing and unique words, you enjoy expanding your vocabulary. You would make a fantastic poet, journalist, writer, teacher, lawyer, politician, or translator. |
Tuesday, May 15, 2007
After the tone...
Harley's Rules for phone messages...
1.) Keep it simple. Just the essential information please.
2.) Leave your number twice, once at the beginning of you message, and again at the end.
3.) Speak more slowly than usual. Especially if this is your first contact with the person you are calling. Otherwise, your listener might wonder why you want to talk about your felicias when you are calling from a company that handles internet stuff.
example: "HimynameisJaneSmithI'mcallingfrominternalcompanywehandleVOIPandpandasandallsortsofotherthingsthatI willtellyouaboutrightnowandIwasreferredbyinmiricompanypleasecallmeat8005551289sowecandiscussourfelicias"
example: "Hi. My name is Jane Smith. I'm calling from Internet Company. My number is 800-555-1289. I was referred to you by Another Company because we provide VOIP services. Please give me a call and we can discuss our options. My name again is Jane Smith and I can be reached at 800-555-1289."
See. Not so hard is it?
Thank you, and have a nice day.
1.) Keep it simple. Just the essential information please.
2.) Leave your number twice, once at the beginning of you message, and again at the end.
3.) Speak more slowly than usual. Especially if this is your first contact with the person you are calling. Otherwise, your listener might wonder why you want to talk about your felicias when you are calling from a company that handles internet stuff.
example: "HimynameisJaneSmithI'mcallingfrominternalcompanywehandleVOIPandpandasandallsortsofotherthingsthatI willtellyouaboutrightnowandIwasreferredbyinmiricompanypleasecallmeat8005551289sowecandiscussourfelicias"
example: "Hi. My name is Jane Smith. I'm calling from Internet Company. My number is 800-555-1289. I was referred to you by Another Company because we provide VOIP services. Please give me a call and we can discuss our options. My name again is Jane Smith and I can be reached at 800-555-1289."
See. Not so hard is it?
Thank you, and have a nice day.
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