Posts

April 28 Chicken, Italian day

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 Continuing the theme of "lets get rid of the most perishable veggies first", today was broccoli and a box of "baby portabella" that were not so baby, in fact one was full size. I had a jar of marinated artichoke hearts and some artichoke bruschetta.  I added mayo, parmesan, salt, pepper and chopped artichokes together, and spread that over the chicken. While that waited for the oven I boiled some spaghetti and started chopping broccoli and mushrooms.  I have a love for the spice blends from Pampered Chef, so I usda Rosmary and herb blend for the veggies.  This is the  spice blend from Pampered Chef... The not so baby bellas, sliced and sometimes halved.... Broccoli...  you know the song? Choppin Broccoli? https://www.eater.com/2014/7/11/6188681/watch-dana-carvey-perform-his-classic-ode-choppin-broccoli  Check it out, I swear you'll love it :) I got this bruschetta made with artichokes from Imperfect foods, and i just added this and some parmesaon to the noodles

April 27 - Sausage, Spanish Day

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I went a little crazy with my box of veggies this week.  Old mangoes were waiting while new mangoes were coming in. I thought, hey I wont need to worry about my veggies and fruits for a few days yet because ... what it was perpetual Monday for the last three days? Who knows. I literally checked what day it was 3 times and it still didn't register! I'm not normally this much of a space cadet, but I'm transitioning at work to a new job/promotion, and I'm in the "gathering the things I need to do" phase.  School starts in a couple weeks, too, and my entire schedule is in flux. My brain is all over the place.  My main concern at home with the food is not to allow anything to spoil, so I am trying to get the most perishable items eaten first. It's a challenge, especially when 2 boxes of veggies and fruits come in when you thought you had more time.  Oops.  What did I have? I looked in the freezer and found sausages. In the fridge a few wrinkly peppers telling e

Gardening again, finally

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 Gardening is hope for the future.  But it takes work -  I've been spending the last week writing and rewriting my garden map.  As I learn things I'm having to redo it.  I got some garlic from my friend Holly and learned that if I'm to plant it in the spring, the time is now. I planted it just before the rain and covered it with the net bag that holds oranges. I got some lavender but I'm not sure I will want a bunch of it, so I potted it. What you see here is a funnel made from a vitamin water bottle: This makes it much easier to water. Otherwise the water just beads off and rolls down David's shoulders. (David is the name I gave the pot , that looks like the head of the David statue) I planted today, so many seeds! Each tray had 12 seed pods so I made some plant markers out of a red solo cup and made a map.  Here's hoping for a great garden this year!

Since we talked last...

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 What is today? Oh yeah, Saturday. No, I really had to check.  I'm happy to have been busy making tarts for Angie's fundraiser. The count is now up to 7 delivered, and 2 more ordered. I dropped off another $134 this weekend.  For the most part it's going well. I have gotten into a rhythm making thin apple slices and keeping them in two big bowls of water as I go (so they don't get brown), getting just the right temperature for my dough so it comes out nice, and I've even started conversation with an Apple butter maker to get some homemade apple butter (I had no idea what I was doing and ended up with NOT apple butter both times I tried it. My suspicion is, like everything else these days,  use your air fryer?) The only issue I had was my delivery plans. I forgot to check the weather and scheduled drop offs during a blizzard. Yep. Me the one who has every detail figured out didnt think to consult with Mother Nature. She smacked me down Sunday with a patch of ice. My

Sudden gear shift - apple tarts and a book review

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 I had a mind shift this week. It came down to this: I wanted to help a friend who has cancer.  I have no large sums of money laying around, nor am I a doctor, but I do have this training in pastry. So I switched gears for this month,  and grabbed the apples in season and developed a tart that combines the idea of an apple stack cake and a french tart; and combines sweet and tart apples. Its not vegan nor gluten free, I have yet to find a crust I'm happy with, you see, that meets those requirements.( I have a few yet to try. ) Then I put it up on all of my social media. I'm getting some bites already. And I feel so good about helping out. I'll be baking up a storm this month! So where did this new idea about building a japanese garden come from? It's from this book "Buy yourself the f*cking lilies" that I am reading.  There's this chapter on giving yourself permission to light up your soul with inspiriation. She asks what is something you've always wan

The Sugar Cookie Series: Gluten Free

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 After studying what I need for VGF (Vegan, Gluten Free) Sugar cookies, I realized I don't have what I need for Vegan, since I forgot to get butter replacement. I decided I should break up into Gluten free only, Vegan only, and Vegan Gluten free over the next few weeks. Today would be Gluten Free.   The recipe can be rolled out but it can also be made into drop cookies. Going for something simplistic and at the same time trying out various Valentine's Day sprinkles, I decided I would do a half sprinkled cookie and try various ideas until I came up with something I liked.  First was a set of pink, red, white, and purple hearts. This was cute but I had to be sure to include a good mix of every color or it changed the cookie. Hm...  Kind of a disturbing bleeding heart kind of look, straight out of the oven. And the cookies look like brains.  Maybe these sprinkles were not meant to be cooked? Next was a set of red hearts with gold arrows. Somehow I ended up with a LOT of arrows and

One day: what I ate to be healthier - Jan 20

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You know how it goes, you have the best of intentions, and maybe even have added flossing and walking the dog to your daily habits. But the food, man, that's a hard habit to break. And the last two days I've let myself snack at night again, probably negating the progress I've made.  Not to let that get me down, I decided that if I blog what I ate all day knowing my faithful readers (both of you!) will see it, it may break me out of this bad habit, at least for today! So, here it is. You're welcome.  BREAKFAST 830am:  Adding herbs to my eggs looks a bit more finished, don't you think? Parsley doesn't add a ton of flavor, but if the egg is good, and the toast is rye, you're probably not going to care. And it's pretty.  Plus it hides the fact that I broke the yolk again. Luckily I cooked it fast and still had some drippy yolk to the dish.  Healthier: used olive oil instead of butter, and less salt.  Not giving up my coffee. I did switch out the cream for 2%