You know what I did this weekend right?
and then I checked out my earth boxes and was shocked to find green stuff!
I cannot tell you how much neglect these lovely suffered outside through this harsh winter. I didn’t do anything to them at all. I didn’t cover them or anything!
Now to find a use for all that dried thyme…
I haven’t cooked.
Well, I’ve cooked, but it’s been stuff you don’t really need a recipe/method for. Eggs & bacon with toast. Spaghetti. Mac & cheese.
And then The Eldest got a stomach bug and generously shared it with me, and broth / egg drop soup is all that sounds remotely appealing. At all.
Mistake #1 – used a new recipe.
Mistake #2 – overmixed.
Mistake #3 – rolled out with the marble roller instead of the wooden one. (The wooden one has been sacrificed to kool-aid colored playdough)
The bubbles that help make my biscuits light and fluffy never had a chance. Poor bubbles
To make up for that, I made an apple pancake for breakfast Sunday morning. The children hooted it down absolutely: “It’s too SWEET to eat for breakfast Mama!” (even though it was served with a side of bacon and scrambled eggs). Okay boys, dessert for the next few days is already ready already.
Although I might be persuaded to make some vanilla ice cream to go with it. Or ginger….. Hmmm. Ginger ice cream.
||8 - 10|
Bread, Breakfast, Dessert
Child Friendly, Freezable, Serve Cold, Serve Hot
- 2 Granny Smith or other tart apple (peeled, cored and thinly sliced)
- 3/4 cups light brown sugar (firmly packed)
- 3 tablespoons butter (melted, divided 2/1)
- 1/2 teaspoon cinnamon (ground)
- 1/2 teaspoon ginger (ground (the holiday baking spice, not the fresh peppery stuff. Although that would be mightytasty))
- 1/2 cup old-fashioned oats
- 1 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 3 eggs
- 1 1/2 cup milk
Add the spices to the batter for a different flavor.
|Put the apples in a bowl with the brown sugar and spices. Stir to combine, then set aside. |
|Melt 2 tbs butter in your cast iron frying pan. |
| Combine dry ingredients in a mixing bowl, then pour in the eggs and butter. Pour in 1 cup of milk, then stir a bit. Add the remaining milk a splash at a time, as needed. You want a creamy, yet pourable batter. |
|Pour apple mixture into the butter in your cast iron frying pan. Spread 'em out evenly. Or not.... whatever thrills your soul. |
|Pour the pancake batter over the apples. |
|Bake at 425F for 20 minutes or until done. |
Originally posted 11/2/11 and 8/31/2004. Wow, I really want you to try this curried tuna salad, yeah?
When I originally wrote about it, I was experimenting with mix-ins, to find a better balance of flavor. I also suggested chicken. I never ever make it with chicken.
Because in my head chicken salad is made with mayo and pickle and chopped onion and celery and apple and raisins. WE DON’T MESS WITH THE ROUTINE, PEOPLE!
The original recipe is from The Blood Type Diet Recipe Database and I’ve posted it here as written. I just don’t mess with it as much as I originally thought I would.
Curried Tuna Salad
- 1 teaspoon dried onion
- 1 tablespoon lemon juice
- 1/4 cup mayonnaise
- 2 teaspoons Bragg's Liquid Aminos OR Soy sauce
- 1 teaspoon curry powder
- 2 cans tuna
- 1 can water chestnuts (chopped)
|Mix everything but the tuna and water chestnuts together and let sit for 20-30 minutes so the flavors will marry. |
|Stir the tuna and chopped water chestnuts into the dressing. Let sit overnight for best flavor, but it's good at any time. |
I’m going to do a re-run of most/all recipes that I’ve posted here. Pics will be taken, notes will be made… I don’t know about video yet, but it’s not outside of the realm of possibility.
If you have a favorite recipe and want it bumped to the top of the re-do list, let me know!
Every day! More than once!
Meal fatigue has set in. I don’t have a plan, I’m tired of dealing with “I don’t like this/that/the other”, and I cannot stomach takeout every night.
Okay, I can stomach it. I cannot AFFORD it.
I had a plan once upon a time. It was an OK plan, but well… Honestly I don’t know what happened. I think we had a few too many days/weeks/months where I had ingredients, but not meals. And a few days where everyone had a tummy bug.
SO I’m going back to plotting and planning. Making lists. At least if there’s a list, I can ignore it, right? But there needs to be a list to ignore to begin with.
I want to be organized. I want to cook, to save money (freezer cooking? crock pottery?)
(you know my kids don’t eat soups, right? >.<)
and I want dinner on the table or close to it when I get home from work.
Hi. Welcome to my…..garage?
needs to stop. As soon as HUMANLY possible.
I know you’re hamstrung. People want their storage space AND they have those pathetic little postage-stamp-sized lawns leaving absolutely zero space for proper design.
Honey? have you seen the front door?
And it’s clear they aren’t thinking about the fact that the honkin’ big garage door overshadows every single bit of architectural prettiness you could manage to sneak into the design. I kinda like how the twin peaks of the roofline mimic mountains. I wish I could see what kind of detail you designed into the front door and the support posts holding up the front porch….thing.
This is not the way I want to welcome guests to my home. The garage is NOT the most important entryway.
And I’m having a really difficult time finding a home because of this.
Last week flew by with zero writing and minimal cooking.
Stay tuned, there’s something with more substance coming Wednesday.
I’ve seen your posts here and there, vowing to spend less time plugged in.
I get it, I promise I do. You want to spend more time playing board games with your kids, getting stuff done.
I get a lot of stuff done when I restrict my internet use too.
But here’s the thing.
You’ve moved away. I’ve moved away. We met on a message board and have never met face to face. Our schedules don’t sync up enough for us to hang together even though we live less than ten miles from each other. You live on the other side of the PLANET.
When you unplug, you’re taking yourself even further away from me.
Finally! Mac and Cheese that Dan will eat without objection!!!!
BROCCOLI WITH CHEESE SAUCE!!!
NACHOS! WITH! CHEESE!
oh the POSSIBILITIES!
Seriously though…what else can I put cheese sauce on?
Daniel’s Cheese Sauce
- 4oz Colby (shredded)
- 4oz Mild Cheddar (shredded)
- 4 medium slices American cheese
- 3 tablespoons Flour
- 3 tablespoons Butter
- 2 cups Milk
Add more milk and it becomes cheese soup.
|Melt the butter over medium heat |
|Stir in the flour and let it cook until it's golden |
|Add milk a splash at a time until it's all incorporated. Let it simmer/thicken for 3-4 minutes |
|Take the pot off the heat and stir in the shredded cheese a handful at a time, stirring to incorporate. |
|Put the pot back on the heat to warm the sauce if you need to, then stir in the american cheese. |