Being Distracted

I know I am a very distracted person.  That leads to all kinds of problems for me and my lack of coordination because I'm not really paying attention to my surroundings.  It also leads to some embarrassing situations, like this one.

I was leaving work and thinking about all the things I had to get done before my next trip, things for work, things for home, groceries for Dave, all that kind of stuff.  I had started by car to warm up with my auto start but when I got to my car it wasn't running.  I figured I just was in my office finishing up longer than I thought and the auto start turned off.  Well, I opened the door and saw some papers and other things on the passenger seat where I was about to drop by purse and lunch bag before I unplugged my car.  My passenger seat doesn't have anything on it, my car is completely clean and only an extra reusable bag in the back in case I go to the grocery store on the way home.  I look at the rear view mirror where I have a little hanging decoration a friend made me a few years ago and it was gone.  I quickly realized I had opened the door to the wrong car.  Same make, model and color, but wrong car.  I laughed out loud, closed the door and turned to find my car.

Just then the auto start turned on.  I'm sure the owner of that car was looking out her window and watched me open the door.  How embarrassing.

So, I needed a sweet treat.  I had a couple pints of strawberries and have been wanting some jam so I decided to try my hand at it.  I read a couple recipes on Pinterest, lots of recipes use chia seeds but I don't eat those so I needed something else to thicken it a bit.  I tried xanthan gum and it worked great.  This is my new go-to jam!

Sugar Free Strawberry Jam

2  dry pints of strawberries, washed and chopped
1/4 cup Swerve, Boca Sweet or Monk Fruit
1/4 cup water
1/2-1 tsp. xanthan gum, depending on desired consistency

Place strawberries, sweetener and water in a medium saucepan.  Bring to a boil and reduce to simmer.  Let simmer 10-15 minutes stirring and crushing the fruit.  If desired use an immersion blender to make a smoother jam.  Remove from heat and whisk in 1/2 tsp. xanthan gum.  Let cool 15 minutes, stir to test consistency and add more xanthan gum if desired.  Pour into jars and refrigerate or freeze.  This made about 3 cups for me.

1 year ago:    Happy Anniversary!
7 years ago:   Changing the Clocks and Quinoa Blondies


March 18, 2020  Sunrise 7:55am  Sunset 8:03pm  Temp. H 33/ L 24˚F

Bacon Jam - Keto Remakes of Old Favorites

I've been eating Keto for a little over two years now.  I'm pretty happy with this way of eating and there isn't anything that I miss so much that I want to "cheat" so I can have it.  There are enough substitutions that work for me that I'm good.

We do have some favorite dishes that I am working on making them Keto so they fit into our new eating habits.  The first one I tackled was this shrimp and tomatoes with feta.  This is one of Dave's favorites and one of the few ways that I will eat shrimp, and I really love bacon jam but this recipe is full of things I no longer eat.  So I've been planning on making it Keto compliant.

I was making the menu for dinner this week and noticed the  high for Thursday was supposed to be in the 40's...that is 40 above and I am so excited!  Spring is really here, everything is melting, puddles are everywhere, the sun is shining and I am ready to grill.  I thought I would start easy and just planned burgers for dinner.  I like to make a big batch of them, form them, freeze them and then I just have to pull out the number I need for dinner.  It is also a very easy dinner if someone drops by unexpectedly, burgers are always good and homemade, pre-made makes it easy and delicious.

Well, I was really craving some bacon jam for my burger.  I decided it was time to see what I could do to keto-ize it and make it "safe" for me to eat again.  I had to practice a bit, so we have been eating a lot of bacon jam.  Good thing it is delicious on everything; eggs at breakfast, keto bagels with cream cheese, almond bread, chicken, pork chops, sautéd cabbage, green beans, maple keto ice cream...the list goes on!

I'll be keeping batches of this in my freezer for quick additions to meals.  I love it on my burger too.  This was a total success.

My grilled burger with cheese, avocado and bacon jam.

Sugar Free Bacon Jam
2 lbs. bacon, diced
1 small yellow onion
2 cloves garlic, minced
1 cup strong brewed coffee
1/2 cup apple cider vinegar
zest of one orange
4 Tbsp. brown sugar substitute, I like Sukrin gold
1/2 tsp. maple extract
1/4 tsp. ground ginger
1/4 cup bourbon

In a frying pan over medium heat, fry bacon until crisp.  Remove bacon with a slotted spoon to a paper towel lined plate.  Remove all but 3 Tbsp. bacon fat from pan, saving it for another use.  Sauté onions in bacon fat for 3-5 minutes until translucent.  Add garlic and stir for 1 minutes.  Add coffee apple cider vinegar, orange zest, brown sugar substitute, maple extract, ground ginger and bourbon and add bacon back into the pan.  Stirring often and over low heat,let mixture reduce until thick and syrupy, about 30 minutes or so.  Carefully transfer mixture to your blender or food processor and pulse until finely chopped.  Return to pan (if needed) to further reduce.  It should be the consisitency of slightly chunky jam.  Place in jars and refrigerate for 5 days or freeze for future use.

3 years ago:   Strawberry-Kiwi Sangria and Spring Snow
5 years ago:   Bahn Mi for a Quick Dinner
7 years ago:   Protein Balls and Fairbanks Fit Body Bootcamp

March 21, 2019  Sunrise 7:47am  Sunset 8:09 pm  Temp. H 48/ L 30°F

Leek Confit

The last job I had from our garden is taking care of all the leeks.  Dave pulled them last fall and piled them in the bottom of the garage fridge.  I was gone for work, then surgery and I just wasn't feeling like dealing with them, but that is one beauty of leeks; they stay in the garden until the last minute and they keep in a cool dark place for a long time.

But now it was time.  I needed to do something with them before they started to spoil.  I used some in a few recipes, but I needed to take care of all of them now.

I made leek confit.  You cook the leeks in butter and a little salt until they are reduced and the flavor is concentrated.  It takes some time but the hardest part of this is cutting the leeks.  It turned out I had 3 (18 cups) batches of leek confit to make, so it was an all-morning project, with most of that time reading cookbooks, scrolling through Facebook, and complaining to Dave how long it takes!

Now I have frozen containers of deliciousness to use in omelets and quiche, on sandwiches, I love it on top of cream cheese as part of a cheese plate or a little nibble with a cocktail, warmed and used to top chicken, pork, or  beef,  added to chicken soup, potato and leek soup, or added to a vegetable or rice dish to add an subtle layer of extra flavor.

I don't think this is really a "recipe" and it is very flexible.  The leeks cook down to a jammy sweetness.  It keeps in the fridge for a week, but I bet it won't last that long.  I freeze this in 2 cup containers and when I pull one out to use, any left-over is gobbled up on Dave's lunch, (usually he eats left-overs from dinner the night before).

Make sure you wash your leeks well, they are known to be gritty.  Swish them around in water after you cut them and pull the leeks up out of the water after they sit for a few minutes, leaving the grit at the bottom of the bowl.  I use my salad spinner to get as much water out as possible, but a bit of dampness helps them cook, so don't dry them completely.  If you wash them ahead of time and they are totally dry, add a couple tablespoons of water to the leeks when you start to cook them.  It will evaporate in the end of cooking.

Leek Confit

1/4 cup butter
6-7 cups leeks, cut into 1/4 inch half moon slices and washed well (about 4 very large or 5-6 medium)
     use the white and light green part only
1/2 tsp. salt
1-2 Tbsp. water, if needed

Melt butter, over medium-low heat, in a large, heavy bottomed pot or skillet.  Add leeks and salt (water if needed).  Add leeks and stir to coat with butter.  Cover pot and cook for 20-25 minutes, stirring occasionally.  Remove cover and cook 5 minutes more or until the liquid is evaporated.  Leeks should have a thick, almost jammy consistency.  Cool and store in refrigerator for 1 week or freeze for 6 months.

1 year ago:    Oat, Seed and Nut Crackers
3 years ago:  Sometimes Homemade Bread is Love, Even if You Use a Bread Machine
5 years ago:  A Month full of Cookies and Cranberry, Pistachio Coins

December 4, 2017   Sunrise 10:28 am  Sunset 2:53 pm   Temp. H 26/ L16°F

Steaks with Avocado Butter and Roasted Red Pepper Sauce

So, my plan is to have as many meals cooked on the grill as possible for a couple of reasons:

1) clean up is easier since we have fewer pans
2) my husband does the grilling so I don't have to cook
3)...well there is no 3.  Really it is just about Dave doing the cooking and no dishes.

Every once in a while, I'll plan a steak for Dave and then, even if he does suspect the grilling is all about him doing the cooking, he'll be distracted by a steak, his favorite meal.

The avocado butter and the red pepper sauce make this special.  The avocado butter melts over the top and adds a buttery richness while the warm red pepper sauce adds a sweet note and lightens it up a little.  This is one steak dinner I can have all summer...as long as Dave is doing the cooking.

Avocado Butter
1/2 avocado
1/2 cup (1 stick) butter, softened
1/4 tsp. salt
1/4 tsp. ground black pepper

Mash the avocado and butter with a fork until combined.  Mix in salt and pepper.  Cover and refrigerate until needed.

Roasted Red Pepper Sauce
1/2 cup roasted red bell peppers packed in water
1/2 cup Catalina dressing

In a blender, combine roasted red peppers and Catalina dressing until smooth.  Transfer to a small saucepan, heat through over low heat.

1 year ago:    Happy Spring
2 years ago:  Chocolate dipped Strawberry Arrangement

April 30, 2014   Daylight 16 hrs. 57 min. 11 sec.  Temp. H 63/ L 40°F

Bacon Jam is another name for Love

I am always trying to make up to my husband for the dumb shit I do find ways to show my husband some love.  Especially around Valentine's Day.  He is not a big sweet eater, he has everything he needs and then some, and I really always have some kissing up to do just want to show him how much I love him.

Bacon Jam.  What more do I need to say?  This makes up for a whole lot of things, like the Walking Dead commercials on t.v. that are giving me nightmares and I kick him in his sleep, or the extra shelving unit I need in the dish room that he had to put together, or when I come home from working a FULL day (I know, you don't want to hear it either), or the pulled shoulder muscle he has to rub....constantly...

What do you do to show your sweetie some love? I need all the ideas I can get!

What is bacon jam good on?  Let's see, toast, waffles, crackers, my husband eats it on his salad, toasted tomato sandwiches, cheese sandwiches, macaroni, baguette, pizza.....

BACON JAM
1 lb sliced bacon, cut into 1/2“ chunks
1 large sweet onion, diced fine
3 garlic cloves, peeled and minced
1 cup brewed coffee
½ cup apple cider vinegar
½ cup orange juice
¼ cup maple syrup
4 tablespoons brown sugar
¼ tsp ground ginger
¼ cup bourbon

Cook bacon chunks until browned, then transfer to plate lined with paper towels to soak up excess fat.
Drain all but 2 Tbs. bacon fat from pan, add onions and garlic. Saute on medium until softened, stirring to prevent burning. Return bacon chunks to pan and add the coffee, vinegar, o.j., maple syrup, brown sugar, and ginger. Simmer on low for 45 minutes, then transfer to food processer and pulse until finely chopped. Return mixture to pan and cook on low another 15 minutes. Add bourbon and simmer until thick, syrupy, and dark (approx. 30 more minutes). Remove from heat and allow to cool slightly before pouring into jars or other airtight containers. Refrigerate. Will keep 3-4 weeks.
Makes 2 cups
Adapted from “The Best of Breakfast in a Jar”

1 year ago:   Sopapilla Cheese Cake with Apples
2 years ago:  Better than Sex Cake

February 14, 2014   Daylight 8 hrs. 26 min. 38 sec.  Temp. H-8/ L -20°F

Apple Butter

**Random Kid update**The Baby Boy and his Chick are getting on the Ferry for Alaska TODAY in Bellingham, Washington...

When I lived in Kansas with my mom, one of the Fall activities I enjoyed was going to an orchard and picking fruit.  Apples and peaches (except for the unfortunate "Peaches" incident,) were picked, processed and stored.  I loved the smell of the house as my mom made apple butter, apple pie filling, peach pie filling, peach jelly...

Dave took me to the store on Sunday, I'm still not driving after my fall and sprained ankle.  I needed some curtains for the new windows in the dinning area.  I went to pick out the curtains, then went to the Starbucks and got a coffee to wait for Dave (he had to to the shopping).  As I sat there, an older man got his coffee and sat down and began to visit with me.  Turns out his name was Tony and he was 86.  We had a nice visit while we sipped our coffee.  One of the things we talked about is how people buy everything we used to make; like bread, butter, and jam.  He had grown up on a farm, like I did, and you either made it or you did without.

Living in Fairbanks, it really isn't cost effective to make your own like we did on the farm.  And, I certainly don't need anymore excuses to eat sweets or have the need to store a year's worth of food.  But I do love the smell of the house while something simmers on the stove (or in this case the crock pot).  So I made apple butter in the crock pot. Dave had to go back and get some apples and when we got home, I made a small batch, just enough for some filling in spice muffins, the topping for my yogurt, and on some toast.

I used a mix of Granny Smith and Jazz apples

A kitchen towel to help with the evaporation process

About 4 hours into the cooking.

After 10 hours of cooking and a spin with the emersion blender.

I certainly didn't need it, but it did smell wonderful, taste delicious, and I'm sure my ankle is better for it eating it.  I'll look for Tony next week when I go shopping to thank him for the great idea.

A dollop of apple butter on my yogurt/cottage cheese snack.  YUM!

Apple Butter
this made about 2.5 cups of apple butter
6 Granny Smith Apples, peeled, cored and chopped
6 Jazz Apples, peeled, cored and chopped
2 Tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves

Place all ingredients into slow cooker.  Cook on high for 1 hour, turn to low, place a kitchen towel under the lid and down the sides to help steam escape (or just set the lid off center to allow steam to escape) and cook 8-10 hours more.  At this point you can break down the apples with a pastry blender or use an immersion blender to puree, depending on the texture you enjoy.

Let cool completely, pack in small containers and freeze.

I do not add sugar, I think it is sweet enough without, but you could add granulated sugar or brown sugar to taste.  Start with 1/2 cup.  Remember, it will be sweeter as it thickens and loses the water as it cooks.

November 8, 2013   Daylight 7 hrs, 0 min, 46 sec.   Temp H 18/ L 12°F

Jalapeño Jelly

Dave got home from moose camp and it went something like this:

D: Honey, I'm home.

Me: Oh good, I can hardly wait to get to bed.

D: O.K., but don't you want me to shower first?

Me: I don't really care.

D: Well, I don't want to climb into bed without a shower.

Me:  O.k. but I'm going now.

D:  Don't you want to wait for me?

Me: Not really, it's better if you aren't there.

D:  Um, what are you talking about?

Me:  Sleep, I'm so tired.  I haven't had a good night sleep since you left.  What were you talking about?

And so, I win "Wife of the Year" in 5 sentences.

I got a great night's sleep.  Dave was in the house so I slept deeply.  And he was sulking, reading a book on the couch, so I got the whole bed.  It was a win-win for me.

Jalapeño peppers from my friend Katie.

To spice things up for him, I made Jalapeño Jelly.  This is a pretty sweet version so I leave the seeds and veins of the jalapeño peppers intact.  You can seed and devein the peppers to cut down on the heat, and cut down on the sugar, just check your pectin requirements.  It is delicious over cream cheese with crackers, and Donna suggested it as a dip for Coconut Shrimp.  I'll try that later this week.

Jalapeño Jelly
Ball Canning

12 oz. Jalapeño peppers (about 12 medium)
2 cups cider vinegar
6 cups sugar
2 3-oz pouches liquid pectin
green food coloring (optional)

Prepare boiling water canner.  Heat jars and lids in simmering water until ready to use.

Puree  peppers in food processor with 1 cup vinegar until smooth.  Do not strain puree.

Combine puree with remaining 1 cup cider vinegar and sugar.  Bring to boil over high heat.  Boil 10 minutes, stirring frequently.

Add liquid pectin and boil for 1 minute, stirring constantly.

Remove from heat, add food color, if desired, skim foam.  Ladle hot jelly into hot jars leaving 1/4 inch headspace.  Wipe rim, Center lid on jar and apply band until fingertip tight.

Process in hot water bath for 10 minutes, once water boils.  Remove jars and cool.  Check seals after 24 hours.  If any jars are not sealed store in refrigerator.

September 23, 2013    Daylight  12 hrs., 8 min. 33 sec.   Temp H 36/ L 21°F

Compound Butter and the Joy of an Airline upgrade

Roasted garlic, hot from the oven ready to spread on bread or mix with butter.

I just returned from a training trip for work.  It was in California so the weather was better than here.  Dave kept sending me pictures of how it continued to snow at our house while I was in 70+ degree weather.  I felt very sad for him (not really because I was in the sun, and it is all about me, but I have to say that I was sad for him so he feels better).

The day before I left, I checked in online and printed my boarding passes.  I was so excited to get a free upgrade!  I was in seat 2 D!  Well, I thought, that MVP does me some good after all.  A free upgrade!  I was on cloud 9.

The next morning, I was still pretty happy, started to board the plane and I knew something was wrong.  This was not a real airplane, it was more like a culvert with wings. You know, the kind that doesn't fit up to the walkway, there are only two seats on each side, and the stewardess gives you your choice of water or apple juice.

I boarded and much to my disappointment I discovered there was NO first class.  O.K. so much for the upgrade. Even the seats were smaller than a real airplane.  At least I had the seat next to me empty...for a while.  The last man on the plane was a rather large gentleman and HE SAT DOWN RIGHT NEXT TO ME.  I'm not trying to be mean, but he took up his seat and about 1/3 of mine (now, in his defense they were little seats).  And, to make everything more pleasant he smelled...like B.O. and fried onions.  It was the longest 2 1/2 hours of my life (almost, except for childbirth, the night I thought Dave was going to kill me, the "nice little hike" we took with Zach's boyscout troop though waist deep snow...).  Well, I lived and I will never make the assumption that 2D is first class.

So, we (meaning Dave since I was gone) continue to work on our house and Dave is grilling dinner almost every night.  Hasn't started to complain yet and I'm keeping it going as long as possible.  I'll feed him a steak often so he won't start complaining!

Garlic and thyme butter rolled and wrapped ready for the fridge.  

One of the things I like to do is make up a couple batches of compound butters.  I add roasted garlic, herbs, and spices.  I tend to keep it pretty basic, roasted garlic, thyme, chipotle in adobo...

So here is the "recipe" for two of the butters I have in my fridge right now.  I use it on bread, grilled beef, chicken, or salmon, on veggies, and as a finisher for pan sauce.  Once you have it on hand you will use it on everything!  Everyone knows that everything is better with butter.

Dave's steak finished with garlic-thyme butter.

Roasted Garlic Butter
1 head garlic
1 tsp. olive oil
1/2 cup butter, softened

Preheat oven to 400°F.  Cut top 1/3 off the head of garlic.  Place garlic on aluminum foil.  Drizzle with olive oil. Wrap tightly with foil.  Bake 1 hour.

Remove from oven and let cool completely.

Place softened butter in small bowl.  Squeeze roasted garlic out of paper shells into bowl (it just squishes out easily).  Mix with the back of a spoon or gently with a hand mixer.

Roll into a cylinder.  Wrap with plastic wrap and refrigerate.  Keeps in the fridge for 2 weeks or in freezer for 6 months.

Roasted Garlic-Thyme Butter
Same as above and add 1 Tbsp. finely chopped thyme when mixing in the garlic.

May 8, 2013     Daylight 17 hours, 55 minutes, 1 second   Temp. H45/L 21°F