Easter at the ankle fixing facility

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This is a bunny I made from random stuff in my room. Easter is kinda like this bunny in that I am trying to make something out of nothing.

I slept all day, almost literally, if it weren’t for the meal interludes. The best meal today was the one I scraped together from gifts from the Girlfriend: canned ravioli, special vegan protein drink, and some fancy chocolate with fruit in it. I feel like Easter started with that meal.

I hid from the world and slept, which, if you are reasonably healthy here, aside from broken things, you can occasionally get away with. No one came to visit me on Easter, which sucks so much. There were visitors everywhere and just hearing them from behind my closed door was already too much to handle. I have this great neighbor who kept knocking, for what it’s worth, but I couldnt make it to the door in time and didnt want to try. As cool as dormmates can be, sometimes you just need to be alone, to contemplate your aloneness. What can I say, I’m a complicated being.

Girlfriend is away this Easter, as is often the case, so the gifts were from previous visits. The whatnow family was busy doing things that did not involve me, and to be fair, most were away as well. So, it’s not personal. It just feel that way sometimes, which makes weekends here the hardest for me. Then Sunday, I remember my ankle homework and take the time to complete it, or not, but usually I do.

I have a nearly completed Easter egg that needs finishing too. It actually looks pretty good half finished, so thats nice.

I have also watched so many food shows its unbelieveable. I cant wait until this thing is fixed.

Blueberry Muffins: First Try!

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I’m slowly getting back into my groove. This is the first baking I’ve done in a while, excluding the boxed cake I mentioned a while back.

I’d never actually made blueberry muffins from scratch before. This recipe was quick and easy. I liked that. The muffin tops were flat because I’d tried a commenter’s suggestion to add sugar to the top mid-bake. Um, no. Don’t bother. I much rather would have tall muffins instead of the little bit of extra sugar. Live and learn.

Otherwise, the muffins are moist and chewy, and are now half-gone. So, it was a success. Next time, I’m thinking of trying a different recipe to see how they compare.

Enjoy! 🙂

Mac and Cheese 3

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In preparation for the big snow, I decided to have another go at macaroni and cheese. As I’ve said before, I have odd intolerances that result in a hybrid of dairy/not-dairy whenever I recreate this classic dish.

Here are my previous attempts: 1) is a crockpot version that was my first serious attempt at homemade mac. 2) is a baked version that came straight from a book, and provided some very loose inspiration for this third attempt, which is my original baked creation.

 

Mac & Cheese 3:

Ingredients

1 stick Aged Cheddar

1 ball Mozzarella

3 slices American cheese

1 handful pre-shredded “Mexican blend” cheese

1 slice Pecorino Romano from the block, about 2″ x 3″ x 1/2″

Table Parmesan from the shaker (about a teaspoon)

1 cup fat free Greek yogurt

A splash of rice milk

A box of pasta, I used tiny shells

2 3/4 stick of butter

Bread crumbs-about a tablespoon

Fancy Cracker crumbs- about a teaspoon

Dijon Mustard

 

Tools:

Casserole dish large enough to fit everything

Large metal bowl (conducts heat)

Large spoon

Small measuring spoons

Mini-chopper

Knife & cutting board

Spatula to serve

Lid or plastic wrap to store

Butter spray

Microwave & microwave-safe small bowl

 

Method:

For the mac base, I…

Set the oven to 350F

Sprayed the casserole dish & set it aside

Boiled the pasta water & added pasta when ready (followed box instructions)

Cut the cheddar into blocks, then pulsed them in the mini-chopper

Dropped the cheddar into the bowl

Diced the mozzarella & added to bowl

Tore the American cheese & added to bowl

Diced the Pecorino & added to bowl

Melted butter in micro-safe bowl in microwave, about 35 seconds

Added a tablespoon of mustard (was a bit too much for me, fyi)

Poured butter into bowl with cheeses

Added yogurt, then a splash of rice milk

Drained pasta

Poured pasta into bowl

Stirred

Filled casserole dish & packed down

 

For the crust, I…

Sprinkled the fancy cracker crumbs over the top of the cheesy pasta

Then sprinkled the bread crumbs on top of the mixture

Then added a layer of “Mexican shredded cheese”

Then sprinkled Parmesan on top of that

 

Baking:

I baked it for about 45 minutes, checking after the first 30

 

Serving:

Obviously, it’s best if you can wait a little bit for it to set, but I ate the first portion almost immediately. I use a flat spatula to portion it out into card-deck shaped pieces… although the depth is about 2 packs!

 

Storing:

Then, I just put plastic wrap over the casserole dish, wait for it to cool down, and keep it in the fridge. I usually finish in about a week. I wouldn’t recommend keeping it past that.

 

Enjoy! 🙂

Thanksgiving Thoughts

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I pretty much love all of the winter holidays… but isn’t Thanksgiving great? Food, fun & family- usually an entertaining combination.

I don’t post elaborate Thanksgiving recipes, which is my own sort of funny tradition, if you’d like to look at it that way. The truth is, my Thanksgiving meals are traditional fare. The only thing I don’t eat is the turkey. I only help with part of the meal, so there’s not a lot to tell.

We all have our own traditions. When I was a kid, we colored decorations and made “Indian” or “Pilgrim” hats to bring home from school. One year, there was even a costume contest! We make our special stuffing- which even I don’t have the recipe for, but the rest of the meal is prepared simply.

I grew up eating simply prepared food and still have a taste for it. We never got into casserole-baking or marshmallow potatoes. Instead, there are boiled carrots, mashed potatoes, corn & green beans from the can, and a lot of love. This year, kids came over and filled my heart with their noise and chaos, and it was delightful.

So, instead of beautiful recipes, I post moments of the beauty of life. The above picture is from “Garfield’s Thanksgiving”, which has a jazzy track by Lou Rawls, if you’re interested. It’s a cute story about the first time Jon celebrated Thanksgiving with Liz the Vet.

Hope you had a great one, too!

🙂

 

 

Roasted Pumpkin Seeds- First Try!

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There are a thousand ways to roast pumpkin seeds, and pretty much every way is the right way, as long as you like them when you’re finished. The recipe I used was published years ago by a friend of a friend, so I would feel bad violating the copyright, if only in spirit, by reproducing it exactly as written. But, the basic ingredients are worcestershire sauce, butter, salt, pepper, and a lot of patience.

This was a new experience for me. I have these seeds every year, but in the past, my only part in their creation was designing the jack-o-lanterns and de-gooing them. Although I don’t have it down to a science just yet, I still had a nice time working on them.

Once the seeds are de-gooed/separated, they are soaked in water. (I soaked mine overnight in Tupperware). Then, they need to be dried. I sandwiched them in between paper towels for about 3 hours. (You don’t really need to wait that long. I set them up after lunch & de-toweled them after dinner, because, you know, life…)

Once they are somewhat dry, they go into a bowl with the seasonings & sauce, while the oven preheats on low. I lined two lasagna pans with aluminum foil, spread out the seeds in one even layer & topped them with pats of butter. Once they are in, they are supposed to be checked and stirred every 15 minutes. I checked & stirred them every 30 and they were fine. They are done when they are completely crispy- not chewy.

It was a pretty successful first try. Apparently, I went a little light on the seasonings. Mine were also slightly chewy, but I still enjoyed them by the handful. I think this would probably make a nice Thanksgiving/Autumnal snack, before the Winter season is upon us.

Happy Harvest! 🙂

 

BFF Vegan Chili

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One of my BFFs threw a party a few weeks back & served this amazing chili. The recipe itself is vegan, though there was a cheese option for those who wanted it.

She found the recipe here. For my milk allergic friends, vegans, and/or those who want to cut back on milk, it looks like it could be a good resource. I can tell you from firsthand experience that this chili was amazing. Yum!

Enjoy! 🙂

Ravioli and Peppers

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…That thing where someone brings over something yummy (in this case, peppers), but you don’t eat all of it, and it’s not really a meal all by itself.

As far as I can tell, the mixture was originally sliced bell peppers and white onions that were sauteed in a lot of olive oil. I was looking for something that would absorb the oil, while providing a little balance to the dish. I had frozen ravioli- large or small to choose from. I went with the smaller ones, based on my desire for balance. This is not all that complicated, but here goes…

 

I…

…Removed the container with the leftovers. Btw, olive oil coagulates like woah in the fridge. Some say it hurts the taste, some say it doesn’t… but so far, no one has said it can hurt you. I will tell you it looks very funky, but don’t let that deter you.

…Started up the pot of water to boil.

…Put the peppers & oil into a metal mixing bowl. (Metal conducts heat. Science!)

Once the water was boiling, I dropped in the ravioli. They took another 5 mins or so to cook.

…Strained the ravioli & then placed them on top of the peppers.

…Let them sit like that a minute while I rinsed off the pots & pans…

Which made the oil melt- more science! Then, I stirred them,

…and that was it! It didn’t require any seasoning (but feel free to jazz it up if you like, you know I skew bland!)

 

You can’t beat leftovers that turn into 4 more meals. Yum!

Enjoy! 🙂