Adult Blondies and Heading Back to School

When I was in school, I went to western Kansas to live with my mom during the winter.  In Kansas the midday meal was the largest meal and it was called dinner.  We had 6 ladies that made dinner for the entire elementary, middle, and high school...probably a total of 200 children and adults.  This was long before the pre-packaged meals, mass produced hot or cold packs, and everything was made from scratch; from the hamburger buns to the spaghetti sauce.  And it was all delicious.  It was also all you could eat.  We would go through the kitchen line and each woman would serve part of the meal.  Meat, potatoes, a vegetable, homemade bread, salad or jello, and dessert. Then, when you had all been served, one of our ladies would bring left-overs to the lunch room and we would line up to get seconds of what ever was there.  Every. Single. Day.

One of my favorite desserts was blondies.  I loved the butterscotch chips, the sweet dense bar, oh it was heaven...and the beginning of my "sturdy" thighs.

The Baby Boy started his last spring semester of school.  He should graduate next December.  I wanted to make him a treat for the first day of classes, and what better treat than cookies.  I made these Adult blondies, a good mix of sweetness and the kick of bourbon.  The perfect school treat for a senior in college.

Butterschoth-Bourbon Blondies
Food Network Magazine, January 2016

Cooking spray
1.5 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. kosher salt
1 stick butter, softened
3/4 cup butterscotch chips
3/4 cup lightly packed light brown sugar
1 extra large egg
1/2 tsp. vanilla extract
1/4 cup burbon

Preheat oven to 350°.
Spray a 9 inch square baking pan with cooking spray and line with parchment paper, spraying that too.

In a medium bowl, whisk the flour, baking powder and salt.

In a small microwave safe bowl, melt the butter and 1/4 cup of the butterscotch chips.  Stir until smooth.  Transfer it to the bowl of a stand mixer.

Beat the brown sugar into the butter mixture, then the egg.  Add the vanilla and bourbon and beat until combined.  Add the flour mixture and beat until incorporated.  Stir in the remaining 1/2 up butterscotch chips.

Spread the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it.  You want to remove it from the oven when you think it is slightly under-done.  Let cool before cutting.

1 year ago:     Espresso Caviar with Chocolate Mousse and Choking down the Real Stuff
2 years ago:   Tattoos and Crock Pot Chocolate Nut Clusters
3 years ago:   Dog Sledding
4 years ago:   Birthday Resolutions and Carrot Martinis

January 19, 2016  Sunrise 10:17am  Sunset 3:47pm   Temp. H -2/ L -8°F

Return from Sick Leave

I'm baaaaack!

Hopefully it isn't as scary as the ghosts in poltergeist.

I had my hip replacement surgery, I'm mostly off the narcotics, and I'm feeling pretty good.  I get to go back to work in a couple of weeks, and we all survived.

My husband was so awesome!  He took really good care of me and this whole experience just reaffirmed how lucky I am to have such a wonderful man that loves me, takes care of me, and while he might not totally embrace my level of neurosis, he puts up with it well.

He has one story from our experience with the surgery where he just showed how he rolls with it. (I say "He has a story" because I don't remember any of this and just have to take his word for it...there were drugs involved!)

I have tiny veins and they collapse easily.  The day of surgery, the lady came in to put in my I.V.  I told her she had to use a butterfly and it would be hard.  The anesthesiologist came in as I was saying that and told her a butterfly wasn't appropriate for this surgery.  She got a little nervous and the anesthesiologist said he would go ahead and do it.

Well, he even struggled, and after about 12 pokes and two ultrasounds on both arms, the dr. decided he needed to give me something to relax me.  He inserted a butterfly into my hand and gave me a little something.  A minute or so later her asked, "How are you feeling, Toni?"  I said I was still a little nervous.  He gave me a little more and then asked, "How are you doing now?"  I turned to my husband and said, "I want a monkey."

"Did she just call you a monkey?" the dr. asked.
"No, she wants a monkey and she keeps asking for one.  She had one when she was a kid, her mom is a little eccentric." Dave calmly replied.
"That explains a lot." the dr. said.

And I was out.  Apparently the surgery didn't take as long as getting the damn I.V. in my arm!  I was in my hospital room about 1.5 hours later and standing a couple hours after that.

Well, my husband is really in the running for Husband of the Year with all this he has had to do and put up with.  So I do want him to know how much I appreciate him and all he has done.  I'll be cooking some husband friendly dinners now that I can get back into the kitchen.  This means we will be eating a lot of red meat, bacon, butter, and beer braised roasts.  He should be very happy.

I thought I would start with a little spicy treat.  Dave loves bacon and spicy things so I made these sweet and spicy bacon slices.  I hope he is happy and I am still working on that monkey.

Sweet and Spicy bacon

1 lb. bacon, slices cut in half
1/2 cup brown sugar
1 Tbsp. Sriracha
1 tsp. ground cumin
1/2 tsp. ground chiles de arbol

Preheat oven to 375°F.
Line two cookie sheets with parchment paper.  Place bacon in a single layer on baking sheets, bake for 15 minutes.  Drain extra fat off sheets and turn bacon.
Mix brown sugar, Sriracha, cumin and ground chile in a microwave proof bowl.  Heat for 1 minutes and mix well.  Brush mixture over bacon slices and place in oven for 10-15 minutes.  Watch carefully as the sugar burns easily!
Let cool.

1 year ago:    Start of a New Collection
2 years ago:  Braised Endive
3 years ago:  Surprise Pears and Cranberry Cheesecake stuffed Pears
4 years ago:  Banana Cake with Nutella and Hazelnuts and the Bad Mood

January 15, 2016   Sunrise 10:27  Sunset 3:34  Temp.  H -1/ L -3

Celebrating the new Kick-Ass Dr. with Christmas Dreams Cocktail

Dave and I went to Seattle and met with a new surgeon.  I did like him even though when I asked for a new robot body, instead of just replacing parts one at a time, he said no he couldn't do that.

"You are a doctor with awards, you should be able to figure that out." I informed him.
He just shook his head and awkwardly laughed.
Dave said I'm not allowed to talk to my doctors anymore.

The new hip plan is to fly to Seattle on Thursday, pre-op on Friday, dinner with the Curly haired boy and DIL on Friday night, Red Lobster on Saturday (Dave loves that place and basically the rest of his week will be shit just taking care of a whiney me, so he gets to choose this), Dinner with the niece and great-niece on Sunday, and surgery on Monday.

Some good friends lent us a walker.  It is a fancy one with a seat if you get tired walking down the hall to the bathroom, and a basket to carry stuff in, like a book, extra t.p., poo pourri, or what ever you need to carry down the hall to the bathroom with you.  Dave has a couple of things he needs to do at the house before we leave, and we have the sick room recovery room set up downstairs for when we return and I can't walk up stairs yet. So, we are all set.

You might wonder why I am calling this doctor, Dr. Kick-Ass.  I really do like him, he has more personality than the first guy we were scheduled with and I think if I tell him I think he is awesome and a Kick Ass doctor, he will give me that robot body after all.  I'll drink to that plan any day.

Christmas Dreams
makes 4 cocktails

1 cup pineapple juice
1/2 cup coconut cream
1/2 cup Blue Curacoa
1/2 cup vodka, vanilla or whipped cream vodka works well too (yes, I tried it more than once)
ice, as desired

Place all ingredients in blender.  Blend until ice is crushed and drink is slushy and cold.  Pour into 4 cocktail glasses and celebrate!

Crock Pot Chocolate Lava Cake

It is snowing, and snowing, and snowing!  The DIL is loving it.  She threw snowballs for the dogs to chase, built a snowman, and made a snow angel.  The weather is unusually warm and it is wonderful!

Tucker loving his snowballs!

I made this easy crockpot lava cake, so after the playing in the snow she could come in, have a hot cup of tea and a warm treat.  It was heaven on earth!

Crock Pot Chocolate Lava Cake

A Taste of Home online

1 chocolate cake mix, regular size

1-2/3 cups water

3 large eggs

1/3 cup canola oil

2 cups cold milk

1 pkg. (3.9 oz) instant chocolate pudding

2 cups semisweet chocolate chips

In a large bowl, combine the cake mix, water, eggs, and oil; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Transfer to a greased 4 qt. slow cooker (I used a crock pot liner instead.  Clean up was so much easier!)

In another bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Spoon over cake batter sprinkle with chocolate chips.  Cover and cook on high for 3-4 hours or until toothpick inserted in cake portion comes out with moist crumbs.  Serve warm.  12 servings

1 year ago:    Hot Spiced Rum Apple Cider

2 years ago:  Leah

3 years ago:  Lemon Pepper Shrimp Scampi and the Morning Scare

4 years ago:  Carrot, Apple, and Mint Salad for Soup Lunch

November 25, 2015   Sunrise 10:00 am  Sunset 3:15 pm  Temp. H 28/ L 27°F

Crock Pot Steel Cut Oatmeal with Pears

The curly haired boy and the DIL are here for a week.  They will be here for Thanksgiving and then head home.  The original plan was they would be here to help while I was recovering, but now we will have a fun visit!

They arrived Friday night, Saturday morning at 12:30 and we welcomed them home with a hot buttered rum next to the fire, since I have the mix in my freezer, and then off to bed.  In the morning, this warm, wonderful oatmeal was ready.  I have a little syrup warmed for the top, some chopped walnuts and a drizzle of cream and breakfast is served.

It is a bit of a trick, they will think I am making wholesome, good-for-you meals while they are home...nope.  We are starting with these baby back ribs on Saturday, and eating our way through the week, culminating with our Thanksgiving dinner, and then sending them home Friday, fat and full!

Slow Cooker Steel Cut Oatmeal
1 1/4 cup steel cut oatmeal
5 cups water
1/4 cup brown sugar or more depending on taste
1 tsp. cinnamon
2 apples, peeled and cubed

Spray crock pot with cooking spray. Add all ingredients and stir.  Cook on low for 5-6 hours or warm for 8-9 hours.
I don't have a fancy crock pot with a built in timer so I have a timer I bought at the store.  I set the timer for midnight plug it in and let it go.

1 year ago:    Sourdough Potato Bread
2 years ago:  Apple Butter in the Crock Pot
3 years ago:  Brown Sugar Button Cookies and Grandma's Button Bag
4 years ago:  Whole Wheat Millet and Dried Fruit Bread

November 23, 2015     Sunrise 9:53 am  Sunset 3:21 pm   Temp. H 20/ L 18°F

Ganache filled Chocolate Cupcakes and the Complaints from Family

I had been home exactly 3 days and my family started complaining...about me...really?  I made a mess on the kitchen table, I use too many dishes when I cook.  My husband came into the kitchen as I was in the middle of making these cupcakes and dinner at the same time and had the nerve to say, "I never had the kitchen this messy when you were gone, and I cooked every night.  I made some remark like, "Well, if you don't want me to cook you can do it all."  Then my son walked into the kitchen and said, "Wow, the kitchen hasn't looked this bad in three weeks!"

So, I am not going to share my cupcakes with them...there.

These are delicious.  The dark chocolate ganache filling is a special surprise inside the moist, tender cupcake.  They are the perfect treat.  Add the ganache frosting and it is over the top.  They are so good you will look for a reason not to share, even if your family doesn't complain about what a mess you are.

Chocolate Cupcakes with Ganache Filling
from America's Test Kitchen 100 Recipes

Filling
2 oz. bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 tablespoon confectioners' sugar

Cupcakes
3 oz. bittersweet chocolate, chopped fine
1/3 cup (1 oz.) dutch-processed cocoa powder
3/4 cup brewed coffee, hot
3/4 cup bread flour
3/4 cup granulated sugar
1/2 tsp. salt
1/2 tsp. baking soda
6 Tbsp. vegetable oil
2 large eggs
2 tsp. distilled white vinegar
1 tsp. vanilla extract

Frosting
1/3 cup sugar
2 large egg whites
pinch salt
12 Tbsp. unsalted butter
6 oz. bittersweet chocolate, melted and cooled
1/2 teaspoon vanilla extract

1) For the filling:
Microwave chocolate, cream, and sugar in medium bowl until mixture is warm to touch, about 30 seconds.  Whisk until smooth, then transfer bowl to refrigerator and let sit until just chilled, no longer than 30 minutes.

2) For the cupcakes:
Adjust oven rack to middle position and heat oven to 350°F.  Line 12-cup muffin tin with paper or foil liners.  Place chocolate and cocoa in medium heatproof bowl.  Pour hot coffee over mixture and let sit, covered, for 5 minutes.  Whisk mixture gently until smooth, then transfer to refrigerator to cool completely, about 20 minutes.

3) Whisk flour, sugar, salt, and baking soda together in medium bowl.  Whisk oil, eggs, vinegar, and vanilla into cooled chocolate mixture until smooth.  Add flour mixture and whisk until smooth.

4) Using ice cream scoop or a large spoon, divide batter evenly among prepared muffins cups.  Place 1 slightly rounded teaspoon ganache filling on top of each portion of batter.  Bake cupcakes until set and just firm to touch, 17-19 minutes, rotating muffin tin halfway through baking.  Let cupcakes cook in muffin tin on wire rack until cool enough to handle, about 10 minutes.  Lift each cupcake from tin, set on wire rack, and let cook completely, about 1 hour, before frosting.

5) For Frosting
Combine sugar, egg whites, and salt in bowl of stand mixer and set bowl over saucepan filled with 1 inch of barely simmering water.  Whisking gently but constantly, heat mixture until it is slightly thickened, foamy, and registers 150 degrees, 2-3 minutes.

6) Fit stand mixer with whisk and whip mixture on medium speed until consistency of shaving cream and slightly cooled, 1-3 minutes.  Add butter, 1 piece at a time, until smooth and creamy.  (Frosting may look curdled after half of butter has been added; it will smooth with additional butter).  Once all butter is added, add cooled melted chocolate and vanilla; mix until combined.  Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping down beater and sides of bowl with rubber spatula as necessary.  Spread 2-3 Tbsp. of frosting over each cooled cupcake.

1 year ago:   United Way Auction and Cranberry Shortbread
2 years ago:  Hasselback Potatoes and a Mouse in the House
3 years ago:  Ice Breaker Cocktail and Bonding with the new Sewing Machine
4 years ago:  Sweet and Spicy Smoked Salmon - the most requested recipe

November 18, 2015  Sunrise 9:36 am  Sunset 3:35 pm  Temp. H 0/ L -6°F

Home Again and Hot Buttered Rum

So I made it home from the last big trip.  If you remember from an October post I am due for hip replacement, and getting home was a welcome relief from traveling.  We had scheduled my surgery for Nov. 16, right after I returned, and knew that I had several months to recover before the big Spring Travel Push that starts in February.

I was sitting in my hotel in Kansas City and my cell phone rings.  It is the surgeon's office calling to let me know he is "in network with an exception" and they wanted me to give them $8,000 right then.  What?  I was so dumbfounded that I said, "I have to call my husband!  I'll call you back."

I called my husband, I said I wasn't going to pay that much, I am double covered.  I cried, I cussed, and then I called the office back and said we would find a surgeon in network.  The next couple hours was talking to the insurance company, the new surgeon's office, crying and cussing, and winding down to hiccups and a bad night's sleep.

So, in hind sight, it isn't that bad.  They did call us before, and not lay that bill on us after the surgery was done and we had no choice but to pay it.  This is not a life threatening issue.  We are meeting the new surgeon on Thursday and hopefully will be able to schedule in December (or I will have to wait until May), I am almost 75K with Alaska Airlines and this just might tip me over the edge (awesome for upgrades when I travel for work).  The downside is, I'll be in Seattle instead of Alaska (although I will get to see the curly haired boy and the DIL) and Dave will be stuck in a hotel for at least a week instead of the three days in Anchorage.  So, if you are reading this on the 16th, I would be in surgery right now - or finished if it is later in the day....nope.

So, that is my sob story.

Fairbanks is in full winter mode.  It is dark when I get home from work, it is cold and snowy outside.  Inside we warm up with a fire in the wood stove and I'm drinking a nice, steamy hot buttered rum.  It is the best thing to wash those pain pills down with.

Hot Buttered Rum Freezer Mix

1 lb. butter
1 lb. brown sugar
1 lb confectioners' sugar
1 quart vanilla ice cream
1 Tbsp. cinnamon
1 tsp. nutmeg

Rum

Melt butter over low heat, add brown sugar and confectioners' sugar, stir until mixed well.  Remove from heat, add ice cream, cinnamon, and nutmeg.  Stir to mix completely.  Pour into plastic container and seal.  Store in freezer.

To make 1 serving:
Place one heaping scoop of ice cream mixture into mug.  Add 2 oz. rum and 6-8 oz. of very hot water.  Stir and enjoy.


1 year ago:   Stuffed Port Loin
2 years ago: Pumpkin Muffins and a Skewed View of the World
3 years ago: Pretzel Turtles and the Start of the Season of Eating
4 years ago: Roasted Tomatoes

November 16, 2015   Sunrise 9:30 am  Sunset 3:41 pm  Temp. H -18/ L -26°F

Meeting the New Great Niece

I'm taking a weekend break in Kansas at my brother's house.  I got to meet my new great niece, Jayden.  She is perfect in every way!  I spend a week around Kansas and fly to Texas for the beginning of next week.  I hope it is done flooding before I get there.

This is the fourth birthday of my blog.  I had planned on doing some give-away or something, but it will have to wait until I get home and can organize something.  So, happy birthday to my blog, we'll celebrate later.

1 year ago:   My Glimpse of Raleigh
2 years ago:  Kentucky Kiss and the Sprained Ankle
3 years ago:  Flourless Chocolate Cake with Nutella Buttercream
4 years ago:  The Beginning

November 2, 2015   Sunrise 8:42 am  Sunset 4:26 pm   Temp.  H 27/ L 23°F

Lessons from the Road - No bean Soup before the Airplane

So, for the next 3 weeks I am on the road for work.  I am traveling through Oklahoma, Kansas and Texas.  I kept saying I was going to be gone for about 14 days, then, just before I left, my husband made me count the days on the calendar and it turns out I'll be gone 19 days.  Suddenly the trip seemed soooooo long.  I liked the 14 day thought better.

Well I have learned a few good lessons from traveling like; when using the hotel shampoo wear your glasses, if it's broke, leave it at home, and No sad books on the airplane (although sometimes that is hard 'cuz sometimes you just don't know).  Well this trip I learned something....um, from a friend, yea a friend of mine told me this...

No bean soup before a 4 hour flight.  Just. Don't. Do. It.

I don't think I need to say anything more.

1 year ago:    Getting Wood Delivered
2 years ago:  Cranberry Liqueur and Crying at the Dentists Office
3 years ago:  Cowboy Cookies

October 27, 2015   Sunrise 9:22am   Sunset 5:47 pm   Temp H 36/ L 28°F

Computer Crash and Three Layer Bars

My computer crashed.

Yes, you read that right, last year around this time this same computer crashed the day before I was leaving for Montana, and this year it was two days before I left for PA.  I stomped down to IT so they could fix it, left a note to my office mate to order me a new computer, and wondered what I was doing for this to happen to me AGAIN!  Why is it always MY computers?  Luckily, I really didn't need my computer for the trip I was leaving on, so I took my iPad and was just fine.  But, what the hell? (I'm really trying to clean up my language, so if you are offended by WTH, I'm sorry at least I didn't say WTF, which is what I usually say and only try to whisper it now.)

When I got back from PA, I went to IT to see if the computer was saved.  The helpful computer master grabbed the computer and said it all was in working order.  "Let's try it out," she instructs.  I turn it on, it makes it's nice little start up noise, I am feeling hopeful.  Then it takes a little too long to boot up and the spinning wheel of death...

"That doesn't look good." She mumbles...

So, still no computer at work.

Because I was feeling a little frustrated I decided I needed a little treat.  I've seen this combination on Pinterest for a couple of years now, and always thought "how ridiculous" well, my computer crashing again is ridiculous so I made these cookies.

I'm leaving for work again this week, and I really need my computer.  I hope the new one gets here fast or the old one can be salvaged for one more trip.

Three Layer Bars
Yes, you could do the same thing with homemade cookie dough and homemade brownies (you could even make your own Oreos) but this is all about instant gratification and frustration relief!

1 tube chocolate chip cookie dough
1 pkg. Oreo cookies
1 box brownie mix

Preheat oven to 350°F.
Line a 9 X 9" pan with foil, lightly spray bottom of pan with cooking spray.  Press cookie dough in bottom of pan.

Place Oreos on cookie dough, pressing slightly into dough.

Make brownie mix according to box directions and pour over the top.

Bake for 20-25 minutes, until brownies begin to pull away from the sides of the pan.  Cool completely.  Remove cookies from pan and peel away the foil.  Cut into small squares and enjoy.

(Now aren't you glad I gave you those instructions because ANYONE can figure out how to make these, but if you are as frustrated as I am, you might not be thinking clearly...and the two adult beverages you drank before you made these might just impair your judgement.)

1 year ago:    The Missed Vacation and Dried Cherry Muffins
2 years ago:   Winter Fires and the S'moretini
3 years ago:   Death of a Sewing Machine and Vanilla Chocolate Martini

October 22, 2015   Sunrise 9:05 am  Sunset 6:04 pm  Temp. H 34/ L 23°F

Festive Fudge Filled Bars and Visiting with an Old Friend

I was in Pennsylvania last week for work.  I also got to have dinner with an old friend, Nancy. We worked together one school year and became fast friends.  We were partners in crime, and boy did we stir things up.  As some point during that school year someone filled a pickup truck cab full of popped popcorn, someone saran wrapped a car, someone covered a pickup hood with dish soap so it bubbled all the way home in the rain, and someone kidnapped the wire man statue from the principal's office and took pictures of him all over town.

The Wire Man kidnapping happened by accident.  The principal had this wire man, that balanced on a stand, on his desk.  One day when I was in his office he had to move the man out of the way, otherwise I probably would never had noticed him the the very messy busy office.  Later that day he was gone, and I was still working.  I was working on a picture history of the school, or something like that, and was trying to figure out the old camera they gave me...a polaroid (It was about 15 years ago), so I grabbed the wireman as a model as I tried to work this old camera...and he spoke to me! Not the "I hear voices and have really gone off the edge" kind of speaking, but the inspired "he spoke to me" kind of speaking.  I took a picture of him with the camera outside the principal's door and wrote a note on the picture...something like "I'm tired of living in this messy office.  I'm going on a trip.  Be back soon."  Taped the picture to the office door and took the wireman - straight to Nancy.  We spent the next 6 weeks or so taking pictures of the wireman in different locations...the airport (for his trip you know), the local bar, in a bubble bath, on the bumper of the principal's car, at the museum...and mailing the pictures to the school to the principal.  And finally, we returned him with a couple little gifts from several of the places he visited.  I don't know if the principal ever really knew who did it..but he did suspect Nancy!

Oh, it was all in good fun and it did help break up the tension of dealing with middle school children and bus misconducts.  All in all, looking back, that was a fun year (although my husband does call it the year from hell).

So catching up with Nancy was a little perk of my job.  We visited, had dinner, caught up with the last 12 years since we have seen each other, remembered our 'adventures' and laughed.  It was a wonderful afternoon and evening.

Nancy knows how much I love cookbooks and she gifted me these two books from the area.   One is full of cookie recipes and the other is full of favorites from different cooks in the area.  What a fun treasure.

Festive Fudge Filled Bars
from Dutch Pantry Cookie Collection, submitted by Jill Wood

2 cups oatmeal
1.5 cups all purpose flour
1 cup chopped nuts
1 cup brown sugar, packed
1 tsp baking soda
3/4 tsp salt
1 cup butter, melted
2 Tbsp. vegetable shortening
1.5 cups M&M's
14 oz. can sweetened condensed milk

Preheat oven to 375°.  Combine oats, flour, chopped nuts, brown sugar, baking soda and salt.  Stir in melted butter until it's crumbly.  Reserve 1.5 cups of the flour/oat mixture; press the remainder into a greased and floured 9 X 13" pan.  Bake for 10 minutes.  Melt shortening in a saucepan.  Stir in 1 cup M&M's, pressing until broken and melted.  Remove from heat and stir in condensed milk.  Spread over the baked layer to within 1/2" of the edge.  Add 1/2 cup M&M's to flour mixture and sprinkle on top, pressing lightly.  Bake about 20 minutes until golden brown.  Cool and cut into bars.

1 year ago:    Garlic Chili Chicken and my Saturday afternoon date
2 years ago:   Warm Brussels Sprout Slaw and and the Baby Boy Moving Home
3 years ago:   Posole because Winter is Coming

October 20, 2015   Sunrise 8:59 am  Sunset 6:11 pm  Temp. H 38/ L 27°F

Fruit Cake Martini and Early Christmas Shopping

This little hip issue I have will not go away.  We have done all we can do and have two options left: 1) live with pain or 2) get a new hip.  I really think we should have a third option: 3) get an awesome robot body.  I would choose one that worked like Data (on Star Trek the Next Generation (and if you don't know who Data is, I just don't want to know you)) and looked like 7 of 9 (again STNG).

So I chose option #2 since #3 isn't available at this time and #1 is about to kill me (and you need to feel very sorry for my husband).  Option #2 will take place in November, after I finish my fall travel for work.  I just have Pennsylvania, Oregon, Oklahoma, Kansas, and Texas left.  But after that, I'll have #2 and then be out of commission for about 6 weeks, which means I need to get my Christmas shopping done now!

So, I am trying to get Christmas done, get boxes in the mail, and feel oh so merry...

To help get me in the mood, I turn the Christmas CDs on, make myself this drink, and sing along as I wrap presents.  I am still going to ask Santa for that robot body, maybe I'll get lucky.

Fruit Cake Martini

2 oz. cake flavored vodka
1 oz. orange juice
1 oz. pineapple juice
sparkling cranberry juice
maraschino cherry for garnish

In shaker full of ice, add vodka, orange juice and pineapple juice.  Shake until very cold.  Strain into cocktail glass, top with sparkling cranberry juice, garnish with maraschino cherry.

1 year ago:     Citrus Cranberry Fizz and TGIF
2 years ago:   Roasted Chicken with Mushrooms and Peas and the Halloween Surprise
3 years ago:   Baked Nutella Doughnuts and less than 10 hours of Daylight

October 15, 2015   Sunrise 8:43 am  Sunset 6:29 pm   Temp. H 39/ L 30°F

Sudafed and Green Pea Soup

Everyone at work is sick.  This is a busy travel time for me so I am walking around with a Clorox wipe, disinfecting the door handles, my desktop, pens that I use and the coffee machine.  (You're welcome)  I wish they made Clorox wipe gloves and I would make everyone at work wear them so I don't get sick.  I'm thoughtful like that.

Despite my best efforts, Friday afternoon my ears plugged up.  I'm sure they are full of fluid and I was flying out next Sunday to Philadelphia.  I knew I had a long day ahead of me and I didn't want to be uncomfortable from pressure in my ears while I was flying.  So, at dinner, I took Sudafed.  I don't know about you, but Sudafed wires me up and I was awake all night!  I tossed, I turned, I could not sleep.  What was I thinking taking it so late at night?  Thank goodness the next day was Saturday, and I could take it easy.  I did get a good nap in Saturday afternoon.

That did remind me that I will be on the road for the next 5 weeks and airplanes are germy.  I wanted to stock up on cold remedies before there was a shortage like the year I thought Dave was trying to poison me and I wanted to have a stash in my travel purse.  At least I learned something from it.

It also reminded me that we need to eat better and boost our immunities.  I made this green pea soup for dinner and felt very healthy.  I will say that sometimes the idea of what dinner will taste like and the reality of it is a little different.  When I was making this soup Dave said, "That stuff is how the Ninja Turtles were made."  Nice...

I don't know what I expected, I know my husband doesn't like peas, so why I thought he would like this soup is beyond me.  It must have been the lack of sleep the night before. He took two bites and left the rest in his bowl.  Oh well, he can be sick while I'm gone, I'll be healthy!

Green Pea Soup
adapted from Ellie Krieger The Food We Crave

olive oil
1 onion, diced
1 12 oz. package of frozen green peas
3 cups chicken stock
1 tsp. dried thyme
salt and pepper to taste

Heat olive oil in a medium sauce pan.  Add onions and sauté until soft and translucent.  Add chicken stock and thyme, heat to boiling.  Reduce and add peas, heat through, add salt and pepper to taste. Using an immersion blender, blend until smooth or blend in a blender is 3 batches.
  Serves 4

1 year ago:    Banana Muffins and Blue Cougar Pills
2 years ago:   Autumn Fruit Tart and the Attitude Adjustment
3 years ago:   Gingered Pear and Brandy Cocktail and the Horseshoe Champion

October 12, 2015   Sunrise 8:34 am  Sunset 6:39 pm   Temp. H 34/ L 23°F