Drawings and paintings by yours truly...

Dietary suicide

In the world of childhood there is a little thing called throwing up...and you never know when it will happen. That was the case this morning, in Dave's car. Right before making the transition into Aunt Jenny's car....As Dave drove into the driveway there was more throwing up...I had gotten a call from Dave informing me of the situation so with my towels and cleaners ready and waiting, I grabbed Loryn and got her into the shower. Like a fine oiled machine, we went into action. Dave controlled the clean up in the car and I had control over the little body that was shaking and seriously upset about throwing up on her camel. After the wash down and sometime to soak, I headed outside to see how the clean up on the car was going. Like a master, Dave had the backseat, booster seat and seat belt all soaked with warm soapy water and the area was lacking the usual odor accompanied by such events...it may make its presence known on a hot humid summer day, though. As I got Loryn changed and onto the couch to rest she asked in the most sorrowful, saddened way, "does this mean I can't have any dinner? Can maybe someone buy me a dinosaur?" As a mom, two things go through your head at that point.

1. oh my poor baby

2. Nice try

So I suggested to her maybe we could have a special meal that she could choose, to look forward to, when she feels better. Her idea was to go to McDonald's and get a happy meal. As if we need anymore toys, especially happy meal toys. Knowing that this little one is looking to me to make everything all better, how could I say no??? So I said "I'll talk to your daddy about it and see what he says." Immediately giving part of the responsibility to my husband b/c I wouldn't have the will power to say no....looks like Dave doesn't have the will power as well.

When our little peanut feels better we will commit dietary suicide and mostly likely pig out, really, really bad!

charismatic balsamic

Not only did I have a fantastic dinner tonight but I had a great lunch yesterday! I decided to experiment when I brought some lunch over to a friends house. I called it summertime brushetta. It has cucumber, tomato, balsamic vinegrette and olive oil with a little s/p. I toasted some rosemary bread and put the brushetta on top...yumm, yumm, yumm! On the side we had some rolled up smoked ham and buffalo turkey with some craisins sprinkled on top.

Today was quite hot so I thought it would be best to make something refreshing. Dinner consisted of watermelon, canteloup, smoked ham and buffalo turkey, cucumbers, tomatoes and carrots with some red roasted potatoes. All doused with balsamic vinegrette. Somewhat the same idea of what we had yesterday for lunch just all out on the plate seperately so I could dip them all in the balsamic.

Oh, Balsamic vinegrette

your taste, I'll never forget

Somehow you shimmer

and somewhat glimmer

Changing each flavor

to something I'll savor

from the bottle you will soon be absent

Unwillingly with my consent

Yes, that was pretty pathetic to write a poem about balsamic vinegrette...what can I say....I'm pathetic!

nice day for pics

Its about 80-something degrees out....I've got some canteloupe in the fridge thats not ripe enough, I've already eaten way too many Craisins and a banana chocolate shake....maybe I should finish off the last cucumber....
(Loryn's looking over my shoulder now, suggesting I do a pinecone blog.)
I went out today to take some pictures, the sky is very nice today and thought the sun would make some interesting pics...

random pics...

Its a small world, after all....

While discussing my mowing schedule and technique with a friend tonight, I realized I maybe a little strange to have one. I have a particular way to mow it so the cuttings aren't left behind and so it looks a certain way....During the course of the conversation I stated that I like mowing the same way that I like ironing. Ironing takes something messy and makes it nice and smooth. Mowing does the same thing...it turns messy unkempt grass into a well done buzz cut! Turns out her husband feels the same way about ironing...small world!

Anyway, enough about mowing...back to conversations to myself about cooking, my love for food and pictures....

Dave found out tonight someone else is in accord with his hatred for blueberries. The hatred isn't on the same level mind you....maybe Dave will never find someone who hates blueberries as much as he does but at least he found someone who doesn't like them.

I love blueberries. I don't understand why or how anyone could not like them...their bitter-sweetness...mmmm.....now that I think of it, I like most fruit. Except for cherries and pineapple...I like how most fruit is sooo juicy and sweet.

Man o manaschevitz, I wish we could grow some fruit here!

headlights on a tractor??

Here's a little hint to myself, if you have to turn on the headlights on the lawn tractor, its too late to be mowing so stop what you're doing and throw in the towel for the night...if you don't, you will then see "creatures" emerging from the shadows and be perpetually startled and places will be missed b/c for some reason headlights on a tractor actually don't work very well. Yes, its been a long day and maybe I shouldn't be writing at all...oh well, guess I'll throw caution to the wind!

Today was Field trip day, followed by making dinner and then mowing. The field trip was to a museum in VT. It was a great trip, however, I was exhausted...it involved a lot of driving and we did a lot of walking and looking at a lot of cool stuff...never mind keeping track of the kids is an adventure all on its own. As I was contemplating on what to have for dinner tonight my thoughts immediately went back to my snack the other day of a cucumber and tomato sandwich....then I remembered we had some bacon! Then as I was getting out the bacon, I saw the leftover chicken soup....Voila! there was our dinner and boy was it good! I finished it off with a sliced banana, with a little of that wonderful maple syrup drizzled on top!

Sometimes less is more!

Crazy Craisins!

As I dragged the kids into the store the most common question of all came up..."can we get a cookie?" Seeing I was in a major rush, I said no. So then the craftiness of a child reared itself and said, "Mommy, if they're giving out free samples, can we have some?" So, I thought, there's no way there will be free samples given at 4:00 on a Monday afternoon, so I said "Sure!" As we turned the corner to the produce section, lo and behold, a sample cart! So, me being a truthful and honest mother brought them to try a sample. Boy am I glad I did! Craisins was the sample for the day....super yummy and made with real sugar! No fake stuff or corn syrup but sugar. OK, so it prolly shouldn't have ANY sugar in it at all but that's for a whole other post.

For my lunch today I had smoked apple wood ham, cantaloupe and some pomegranate craisins. YUMMO! I just finished watering the plants, working a little bit more on the rock wall and hit a few golf balls...time for a snack, maybe a cucumber and tomato sandwich!!!

good day!

The cinnamon rolls are in the oven....

Grocery shopping is done...

I started to build a rock wall around our little well-head....

I'm looking forward to having club sandwiches with some fresh fruit tonight...

All in all, a very productive day....

Maybe I'll go swing the golf club and try to hit a few....

Bad Fuel=Bad Operation

I have been on the lookout for a set of golf clubs. Yesterday I stopped at a yard sale. Sitting in the midst of the spoil was a golf bag. I was told I could be "given" the bag for $40.00, when I told the guy I wanted to spend $10.00 he looked at me like I had two heads...he paused took a breath and said he'd "give" it to me for $15.00. I responded back with "I don't have $15.00..." I reached into my pocket, took out a $5 and a $1 then some hair elastics, some pocket lint and finally a $5. "All I have is $11.00....?" Out from the corner of my eye was an open faced hand turned upwards. "Deal." As his wife was showing me how to put the golf bag on my back she said to me, "So were you in a car accident? Is that how you got those scars on your arms?" I explained to her how I am missing my radius bones in both arms and my quest to try new things, such as water skiing (which I failed miserably at), horseback riding, rock wall climbing(which I LOVE to do!) and golf is the newest thing to be added to my list. During the course of the conversation I had mentioned we had gone horseback riding on our 10 yr anniversary trip. The lady looked at me with astonishment and bewilderment. "You've been married for 10 yrs? You can't be more than in your twenties??!!?? I told her I'll be turning 34 in a few weeks. She then looked at me like I had two heads...she again expressed to me how I couldn't be more than my mid-twenties. That got me thinking, how can I keep myself looking 5-10 yrs younger than I am??? I know not everyone thinks I am younger looking than I am, however, it does make you think about what you do in your everyday life that perpetuates the aging process...

My list of aging suspects...

1.Food we eat

2.Sleep

3.Stress

4.Activity/exercise

I'm sure there are many more things that can effect the aging process. One of the most silent of these, I believe, is the food we eat. If you think about it, food is our fuel. What happens if you put bad gas into your car? It doesn't run right. The same principal can be applied to what we eat. Bad fuel=Bad operation. We all want our bodies to operate well, so why don't we put more of a priority on what foods we eat?? As summer approaches, its becoming easier to break open the vegetable peeler and have a plate of veggies and some yummy fruit with a grilled "whatever". So, here it is, I will now publicly proclaim my goal to the masses....I will try to lessen my ingredients list and stick with naturally produced foods...the trick will be continuing it through the cold, solitary, dark days of winter....

The prodigal loaf

Remember my post about the obedient loaf of Amish bread who turned into the frozen wave in the Bering sea and could care less about how it behaved? That loaf had to be eaten, eventually. Turns out, the prodigal loaf has returned! It's much different than the other loaf but when its cut thick and toasted with some "butter" on it, its very good!!! **I don't actually use butter but a vegan spread that's very similar and a good substitute....The bread had a lot of air pockets in it, sort of the like Swiss cheese. It gave it a much different texture and hearty-ness. I think it would be a good bread to dip in a soup. I think though, the next time I make it--which will hopefully be soon--I'll make sure to fold the dough after its final rising and then bake it. Disasters in the kitchen can yield good or bad, its a matter of whether you learn from them or not. When you least expect something, at least expect something!

Argentina barbecue....in your backyard....

Click on the link to watch a video about how to have Argentinian barbecue in your backyard!

http://outsideonline.com/culture/adventure-videos-sp.html?vid=001b7f65-e0de-42dc-a390-23c2a1f07638

blank

Does your mind ever go blank?? Mine does and it drives me crazy...sometimes it happens when I've traveled to a room and can't remember why I went there or when someone asks me a question or when I'm driving and all of a sudden I have no idea where I am or where I'm going (or am I the only one that happens to???). I especially don't like it when I'm planning out the menu for the week before I go grocery shopping. I usually will ask my husband for "requests" and his response is "Food". Its unnerving going into the grocery store with no clue as to what you should put into the cart so you can "survive" the week. I'd rather not have to survive on baked beans, green olives, mixed nuts and grapes...which sometimes by the time I get to the end of the line, my cart resembles that list more times than I want to admit. So then its retracing my steps and filling in the gaps...

Between stocking up at BJ's and then my "perishable" shopping at Hannaford things can get a little confusing. I seem to go on "kicks". We'll have Mexican three nights in the week or Chili and chips then chili-dogs and then chili soup. Which is all very economical b/c I'm using the leftovers for multiple meals but it does get a little boring, which ultimately leads to a blank mind.

So what am I to do?? I've tried keeping a spreadsheet of all the meals I make....which turned out to be more work than it was useful...Maybe winging it and keeping it all a surprise is the way to go, even though I can't plan it all out.

Maybe planning meals has become a weakness....???? Maybe should I just embrace the blankness????

pictures....

Follow the recipe?

Following the recipe doesn't always work. That was the case yesterday when I made the Amish bread. The Amish bread requires a few "risings and kneadings". On the last rise you're supposed to put the dough into the loaf pan and let it rise for about 30 min, then bake at 350 degrees for 30 min. When I opened the oven door (I heat the oven to 200 degrees, turn it off and place the dough in there to rise) one of the loaf pans had a creature, similar to the blob, trying to escape from its certain doom of being cooked alive. There wasn't anything I could do but fold the dough over, give it a turn and hope for the best. The other loaf looked as if it was the ultimate loaf, like it had obeyed my every command with perfect precision. So as I worried about the blob loaf and was glad I had at least on good loaf out of the two, inside the oven was completely the opposite of what I was expecting. I opened up the oven door and the ultimate loaf had ultimately failed. It had two depressions that made it look like a frozen wave in the Bering Sea. The blob loaf was beautiful, it was like it had learned its lesson, repented and chosen a life of excellence. We ate the entire blob loaf at dinner, I must add there were 6 of us at the table--we had company over for dinner, we all had two slices. Speaking of dinner, I made broccoli potato soup. Between the bread and the soup the house smelled like a combination of garlic and beer! All in all, the soup was creamy and flavorful and the bread was delicious...the perfect combination!

generational eating

As I was munching on my lunch today I was thinking about how people used to cook meals. I grew up in the pre-microwave world--when parachute pants were actually cool. My parents generation grew up in the Betty Crocker era--when Richard Simmons was the main diet guru, for some odd reason and my grandparent's generation learned to make do with what they had. So what about now? Where are we in the cooking universe spatial time chart? Are we returning back to a day where people spend time in the kitchen and you actually made what your eating or is that just a fad and the earthly masses will be herded back to microwave dinners with tv trays, glued to the television for every meal? What happens when knowing how to cook is forgotten? Could that happen? It doesn't seem to be that way now, only b/c the Food Network and various PBS shows has enlightened the masses. For many, though, cooking can seem like an insurmountable task and its easier to get a box of whatever or the frozen thingiemabob. How much do I rely on prepared foods or frozen whatevers. I do have my pantry stocked with "easy" meals. What if I didn't....what kind of meals would we have? What would we have for snacks or desserts?? Would I really use three slices of bread for a club sandwich b/c I know how much work it takes to make one loaf of bread?? Would things have more value to me if I had to work more to make our foods??

**I hear the "Jeopardy" song in the background, do you???**

Simplicity

I never realized how much I enjoyed writing until after doing this blog for a few weeks. I began to look forward to a new post each day. My mind tends to wander quite a bit and at times, I "write" stuff in my mind as I'm folding laundry, vacuuming or mowing the grass. This has definitely given me an outlet for that.

Today I plan to mow the field and the yard (I'm hoping I won't run out of gas!) make some amish bread and Brocoli potatoe soup for dinner! Brocoli potatoe soup is a family favorite. Amish bread is loved by everyone as well....whats even better is that both are simple and dairy free!

Here's how to do the soup:

Sautee the brocoli with garlic and onions in olive oil with s/p

quarter potatoes, skins on and add to pot

Add 6 cups of chicken stock

boil until everything has softened

Blend in blender until smooth!

Add S/P to taste :)

I'm excited to make the bread today b/c Dave finished seasoning my new loaf pan last night. Which means this will be the first time I make bread that I can put both loaves in at the SAME TIME! The bread is really simple to make. It just takes flour, oil, yeast, sugar and warm water...

2 cups warm water (110 degrees F)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Ahhhh...the simple things in life are so nice...

Leftover + Leftover = ???

Last night, I needed to eat AND evict some lonely tenants from the fridge. That, at times, can be a scary combination...

I had made some chili (not from a can) Friday night and there was a little bit of roast beef waiting patiently, on the top shelf, in the croc pot. In the pantry, I knew we had an opened bag of tortilla chips. Why not eat them all together??

Onto the plate the chips went, then some roast beef and then some chili. My thought was....hmmm, could this work? I like everything on my plate but will they taste good together???

Before I go on any further, let me go back to the chili. The chili was made with ground turkey...and all the flavorings were based around that meat...so that was a concern.

Anyway, back to the plate...I heated it up, sat down and with my first bite I was frozen...I was in shock. So much so, there was a little bit of food that was hanging on for dear life on my bottom lip and for just a moment, I couldn't move, not even to grab the left behind morsel! My husband saw me and he could tell I was in shock...he saw the food on my lip, too...which was a little embarrassing. As my reflexes came back and my cognitive abilities unfroze, I was in amazment. It was the best chili combination I had ever had. The beef was seperate from the chili so when u took a bite, the chili, beef and chip were all three seperate flavors. It was like I got dragged by the collar and thrown into my happy place, without my consent.

Now I have a new recipe and I can't wait to make it again!!!

Is it strange that I enjoy eating so much??

Mothers day....weekend??

Today is Mother's day. Yay!

I was awoken to cards, a wonderfully made pancake and a cup of juice.

When I came downstairs, on the table was a cast iron loaf pan (that makes 2 now!!), Meet The Robinsons Blu-ray and a subscription to Bon-Apetit magazine. My husband noted it was recommended by Gourmet's Diary of a Foodie.

I have already imagined the ease of making Amish bread, instead of letting half of the dough sit while I bake one loaf and wait to put the next one in...which will make the whole bread making process incredibly more preferable!

When my husband had asked what I wanted for Lunch on Mother's day I said leftover pizza. So last night we ordered Pizza from Constantly, in Tilton. I ordered a large pepperoni, no cheese, thick crust! When its thick crust, at most I can eat two slices....that stayed true last night! As a friend says, I was bloated!

Now, as we head off to church, I look forward to todays lunch...More Pizza and more bloatedness!

Let them eat cake...

Today we went to a childrens birthday party. We had a very nice time, the parents went all out and, ultimately, the kids had a blast. During the course of the time, I spoke with the dad about how he made the cake. It was very impressive, and very well done! He made a Lightning McQueen Cars cake. He explained how he came to making cakes for his little girl and that he stayed up until 1:00am making it...awww, the love of a parent...

He explained to me the frosting ingredients, which were conf. sugar, crisco, vanilla, water and I think some salt. Hearing that inspired me to want to make some for myself...Usually when I make frosting its more like a glaze except for when I add some Toffuti "cream cheese". Since a tub of the fake cream cheese is expensive, I rarely make any. During the frosting discussion, I realized I don't use enough sugar.

This week, my goal will be to try to make some frosting, more importantly, dairy free frosting.

Too bad I'll have to make some cake to go along with it and maybe some cookies....or maybe.....hmmmm...what else goes well with frosting!!???!!

more, please!

Yesterday I made some roast beef. The recipe comes from one of my husband's aunts. The recipe consists of the butcher slicing the beef and adding Lipton Onion soup mix (and water). I've made it before without getting it sliced and it didn't crumble as well as when it is sliced. Perfection is in the details, so since I thought it was perfect when Dave's aunt made it, I realized I should do it the way she said to! An addition I've made though, is to top it with white barbecue sauce and put it on grilled Portuguese rolls. I could've eaten three of them last night, on the side I had some cucumbers in apple cider vinegar. Lets just say I'm contemplating whether or not I should have some for breakfast!! As I've said before, sandwiches are a wonderful thing. Especially this one...it would def be in my top 5! The juices from it soak into the bread and the vinegariness of the white barbecue sauce give it a zing that combines very well with the flavor of the meat and onions. I usually eat it as an open face sandwich, its easier to enjoy it longer and plus, its like two for the price of one! More meat and more sauce!

Lets go Club'n

I know I've already written a post today, however, I feel its necessary for me to express my sincerest form of adoration for the club sandwich. Not only are sandwiches one of the most ingenious way to eat a meal but to add multiple meats and bacon and then layer it??!!?? Oh yeah, that's what I'm talking about!!! Oh, Club sandwich...you are my.....density (that's a little "Back to the Future" humor....)

Today for lunch I had a club sandwich. I didn't have enough bread to layer it but I held to the traditional make up of one. I toasted some oat nut bread, added miracle whip, thin apple slices, buffalo turkey, mustard, apple wood smoked ham and bacon, then more apple slices and finally more miracle whip. The combination of the apple with the ham and spice of the turkey and mustard was phenomenal. Each bite had a little different taste which kept things interesting.

Lets hear it for the clubs!

on the hunt...

I have been searching for a long, rectangular, metal spatula for quite some time now. All I see are flimsy rubber things that are seriously lacking in the "I wanna flip some huge pancakes" department. I've found myself being pulled by the barbecue tractor beam where I'm surrounded by cooking utensils that have taken the plunge into the secret world of steroids, hoping no one will truly notice that they are actually 10x's larger than their competition. Me with my little hands, picks one up and begins to imagine getting some type of injury from using such a piece of equipment. Why is it that Barbecue tools have to be engineered for men? Can a woman not cook over an open flame?? Why can't they just be longer and not these Goliath monstrosities that have over sized every things!!??? I understand men usually prefer to grill than cook in the kitchen...but why? I don't feel any more manly cooking over the grill! Why would a man?? Maybe I'll never understand....

Anyway, back to spatulas.....so I wander aimlessly about trying to find spatulas and there's nothing. ALL I want is a long rectangular spatula with a short handle and why can't I find it!!!????!!!

So it seems, the hunt must continue....

pork and potatoes....mmm

Last nights dinner menu:

Pork tenderloin baked in applesauce

Baked onions and potatoes

Canteloupe

The canteloupe was an appetizer and the pork with potatoes was the main dish.

I've grown tired of green beans, corn or brocolli and green beans, corn or brocolli.....canteloupe with dinner was a nice change.

I removed the silver skin from the pork and all the big clumps of fat, rubbed it good with olive oil, salt and pepper. Seared it in a cast iron skillet, once it was nicely browned I poured applesauce over. I put the lid on and threw into the oven, 450 degrees. The pototoes were cubed and the onions sliced thin, tossed with olive oil, salt/pepper, put into a cast iron loaf pan and into the oven. Some of the larger pieces of potatoes were a little crunchy but nothing too terrible. The onions carmelized and browned up nicely giving the potatoes a sweetness and spice. Once the pork was up to temp, I took it out of the oven to rest. It was sliced and the applesauce had thinned out to be a whole new kind of applesauce. I poured the "new applesauce" over my pork and potatoes. Every bite, had attached to it, a sigh of pure enjoyment.

I think out of everyone in the family, I usually enjoy my cooking the most!! Funny how that works.....

We cook the foods we like and cook 'em the way we like 'em!

All Quiet on the Refrigerator Front

I can safely say I have been keeping up with the refrigerator's tenants. They have been evicted properly, at a consistent basis and no one has tried to stay longer on their lease.

To those who doubted me, keep doubting b/c its an ongoing process and I will keep forging ahead. I just went to the store and packed it full of more inhabitants.....it does look a little duller, the brightness isn't as bad now but its still better than it used to be.

This war will wage on and to the victor may all the spoil be!

Grill'n

Grilling has a special place in the part of my heart that holds and keeps my love for food. Not only b/c of the smokiness or the burnt pieces that make the flavor of the meat jump out and grab your taste buds and slap them around a bit but you don't have to wash anything. No pans or pots or anything!! Just give a good burn and scrape before cooking and you're good to go! I'd love to try a smoker...but that does involve a lot of "smoker sitting"...hehehehe....we're thinking of at least trying charcoal and seeing how we like that. Last summer I used hickory chips every time I grilled and it made a significant difference in the flavor.

Tonight I made some grilled chicken. I basted the chicken breasts with combination of Italian dressing, mustard and ketchup. Initially they were cooked over direct heat to get some good grill marks then continued on indirect heat. I made sure to get some good burnt sections by putting them back on direct heat, once the chicken was mostly cooked through. Internal temp was measured in the 150's and then they were wrapped in some foil together to rest and let the internal temp rise. I made some barbecue baked beans (My husband said they could've stood to be more barbecue....remember the post about everyone being at my mercy!!???!!) along with some green beans and leftover macaroni salad. I topped my chicken with a combination of grape tomatoes and cucumbers that had been marinating in some balsamic vinaigrette, olive oil and black pepper. With each bite, it was like tasting a summer day.....

Grill-baby-Grill!!

Random photos from around our home....

Master and Commander of the Stove

When disasters in the kitchen happen many things occur.

1. defeat by the person cooking

2. defeat by the person(s) who will be eating

3. loss of monetary value

4. Distress by the person cooking

5. Reassurance to the person cooking by those who will be eating

6. Reconciliation between the food and the person cooking --AKA: trying to fix the mess

7. Learning from mistakes

Number 7 is probably the most important of the things that can happen from a kitchen disaster.

Recently I learned to ALWAYS look at the top of a "shaker" before shaking. I opened the "spoon" side instead of the "sprinkle" side....that was fun, trying to recoup from that one. Most likely, 6 months from now, I'll have to "learn" that lesson again.

As Master and Commander of the stove, I forget that the rest of the family is held hostage to my cooking success or failure. They're at the mercy of my kitchen prowess. When my husband cooks for us I get a sense of what thats like. He then, becomes the Master and Commander of the stove. I know what its like for someone to come peering over my shoulder and asking this or that. Its especially difficult in the middle of a cooking disaster getting a "whats going on?" or "What happened?" or "why did you do that?" For me to give any advice while he's cooking, would almost be an insult. As if I'm saying I don't trust you, I can do it better...

I love it when others cook for me, eventhough I have to relinquish "My Power". I can relax and let the cook do their "thang". Being Master and Commander is fun but its also nice to be a deckhand....