I tried another Pinterest pin.
I tried another Pinterest pin.
I haven’t written here for a while, and I know this. The last time was January of 2014. A little over a year. After Franny got hit by that car, we ended up having to get a lawyer (something I really would have rather not done), and the defendant’s lawyer wanted to see everything, including my blog. Kind of took the charm out of writing anything here, even if I know it’s public, and I know anyone can read it. Although, let’s be honest, I doubt may people are shuffling through the dust bunnies here any more.
The internet has changed. Facebook came to the blogger’s door, tested the lock, and kicked it open. Blogging is now a “job” and some of the people who I remember blogging alongside back in the day now actually make a living off their blog.
I’m one of those people who longs for the days when things were (a bit), I guess. I rarely visit blogs, use Facebook multiple times a day, and mean to post a million things (on here) that I never do.
That’s part of Facebook that I don’t like, I guess. My blog is mine, I do and say as I please – to a rational point. Facebook is different. People have expectations and whine about them when they aren’t being lived up to (too many food posts, too many kid pics, pet pics, too many posts, too many quotes, too man WHATEVER). As if everyone owns a piece of Facebook.
I miss my messy drawer of a blog where I shove recipes, kid stories, links, pet pics, product reviews, and basically everything else –and anything else– I want. Blogs used to be the place to do that, but now there’s a gazillion other places.
I still write in my off-line journal. And I want to still write here. I don’t know if I will keep things here, or move it somewhere else. But I enjoy looking back at old posts (I often use the recipes for a reference), and wish I had more of them.
I made this for New Year’s Eve – going to be on regular rotation now. SO good!
Jalapeño Popper Dip
16 oz. cream cheese
1 cup mayonnaise
6 jalapeños, chopped and deseeded
1/2 cup grated parmesan cheese
3/4 cup grated cheddar cheese
1/4 cup bread crumbs (or crushed Ritz)
Let cream cheese soften at room temp. for about 10 minutes. Combine cream cheese, mayo, and jalapeños in a bowl and stir (or beat) until smooth. Add the grated cheeses, reserving 1/4 c. of the cheddar; mix well. Sprinkle bread crumbs over, then sprinkle on the remainder of the cheddar cheese. Put in an oven-safe dish and bake at 350 degrees until golden and bubbly.
Everybody sees them – the Facebook posts, the food. Scrolling down through your feed, the eye catches on one recipe or another. The MUST SHARE or IT IS SOOOO GOOD recipe. Most of them have junk in them that I just don’t buy – “Take one pre-packaged this, add it to the other chemical-laden that, add some more chemicals…”
I did decide to try two recipes yesterday, though, because our menu has gotten a little boring. I have no idea of the original source, but found the exact recipe below. It’s all over the ‘net. That’s the problem with the Facebook recipes. Unless you do share them, they’re lost in your feed. I copy/pasted the recipe, but don’t know where it came from. The recipe below is the exact one.
ONE POT WONDER TOMATO BASIL PASTA
Serves 4 to 6 as an entree
12 ounces linguine pasta (I used 16 – why use 3/4 of a box?)
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (I used chicken broth – it’s all I had)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.
This didn’t get the raves I was hoping for. It was eaten, but there was no call for me to throw it into regular rotation. We eat a lot of spaghetti around these parts, and they are fickle.
I do love sitting around the table with my family, though. It’s a little slice of heaven on earth. I completely relish every day we are able to. With one moved out, one home for the summer for college – our family dinners are few and far between, and not a daily event like the were years ago. Meal planning helps me get the family around the dinner table. I’m glad I took the time to do it this week.
For dessert: Honey Bun Cake
I didn’t get to try any of this, but it seemed to be a hit. My family seems to really like Honey Buns (they taste like cardboard and chemical sugar to me), so I thought it would be fun to try this. They said it didn’t quite taste like a Honey Bun, more like a coffee cake, but it was good. I made it using a make-your-own boxed cake recipe, since I didn’t have a boxed one on hand.
Honey Bun Cake
1 – package white cake mix, (reserve ½ cup dry cake mix)
2 – sticks butter, softened
1 – cup plain Greek yogurt or plain yogurt
4 – eggs
½ – teaspoon vanilla extract
½ – cup reserved dry cake mix
½ – cup packed brown sugar
1/3 – cup chopped nuts, optional
2 – teaspoons cinnamon
3 – cups powdered sugar
1 – teaspoon vanilla extract
6 – 8 tablespoons milk
Preheat oven to 350 degrees grease bottom only of 9 x 13 inch baking pan. Remove ½ cup dry cake mix and set aside. Add remaining cake mix to a large bowl: add butter, yogurt, eggs and vanilla; beat at medium speed. Spread half of the batter in the pan. Stir together reserved dry cake mix, brown sugar, cinnamon and nuts if using. Sprinkle over batter. Spread remaining cake batter on top. To make spreading easier drop batter by dollops over cinnamon mixture then spread using an offset spatula.
Bake at 350 degrees for 35 – 40 minutes or until golden brown and cake springs back when touched. Remove from oven and let cake cool.
Prepare the glaze by stirring together powdered sugar, milk and vanilla. If the glaze is too thick keep adding a bit of milk until it’s to the consistency you want. Poke the top of warm cake with a fork. Drizzle and spread the glaze completely over the cake.
Cook’s Note: I pour half of the glaze over the cake and let it seep into the cake and then wait about 15 – 20 minutes and add the remaining glaze mixture. (This was a good tip – worked well.) Cool for one hour before slicing.
OK, so here’s the recipe I’ve been using. Clearly I’m slightly obsessed, but when you’re trying to do a lower-carb/higher fat/moderate protein (LCHF) diet, there are some things you miss, and I miss pizza.
But not so much anymore. Really. This works pretty darn well for me.
Cauliflower Crust Pizza
For a low-carb (gluten free?) pizza, this one is the best I’ve found so far.
1/3 – 1/2 head cauliflower (I used about 1/2 for this one – it’s a forgiving recipe)
3.5 oz. grated parmesan, asiago, romano or other hard cheese
1.5 oz. shredded mozzarella
(spices of your choosing – garlic, italian seasoning – skip salt, the cheese is salty)
Preheat oven to 400. Wash and dry the cauliflower (I use florets and stems) and chop it up in processor or chopper until resembles crumbs – then microwave for 3 minutes. Let it sit in microwave for about 5 minutes, then take it out and drain the cauliflower in cheesecloth or squeeze out excess water with paper towels. Add egg and cheese, and seasonings; mix in well.
Line a pizza pan or cookie sheet with parchment (I haven’t tried it without parchment, so I can’t tell you what would happen if you omit it) then place the “dough” on and form into a circle. Pat well with your hands to make a nice shape. I make mine about 1/4 inch thick and then pat it again with paper towels once it is formed to get a little more moisture out. Bake for 20-30 minutes or until golden.
Remove the crust, turn oven to BROIL While the oven is heating, and add your sauce and a tiny bit more cheese (like an ounce – too much an it will be too cheesy), and any toppings you like. Place the pizza back in the oven to broil and watch it carefully. It only will take about 5 minutes for it to get toasty. If you don’t want to babysit it, you could skip the broiling part and just bake it for a bit more time.
Remove and enjoy.
It seems difficult, but it really isn’t once you do it a couple times. I haven’t gotten a crisp crust yet, but I’ve gotten a nice brown and a delicious flavor. Today I made sauce with 1 tomato and 1 can of tomato sauce (4oz) and some basil from my garden. Yum.
I’m going to add some flax or almond flour to my next pizza and see how that flies. This is pretty bare bones and works well.
I’m slowly perfecting this. So far, I’m not really missing my regular pizzas.
This one I baked the crust for about 20 minutes first, then added toppings and broiled. I also dabbed the uncooked crust with a paper towel to remove moisture.
Years ago when I was lowcarbing I made this lowcarb pancake (I really kept up on that site, eh?). It was pretty tasty, but I don’t really carry ricotta cheese around the house often.
This morning we had a couple kids over at our house for a sleepover, and usually on the weekends I make some sort of breakfast (pancakes, waffles, etc.). It’s hot, and I really didn’t feel like heating up the oven, or standing over a skillet flipping pancakes, so I opted for waffles.
I made a mega batch, the boys ate like a wild pack of horses.
I’m not eating the traditional pancakes and waffles (wheat), but wanted to try making something different (yet clearly similar). This is what I came up with on the fly, with the ingredients I had on hand. I could have thrown in some flax or almond flour, but… just didn’t.
Low Carb Waffles (makes 4)
4 oz Greek yogurt
1/2 tsp. baking powder
Combine all and blend with hand blender until frothy. Pour into a pre-heated waffle iron sprayed with non-stick spray.
Super simple, huh?
They turned out quite well. The only mishap was that the batter makes a little more than my iron can hold in one batch and I was not patient or careful. It over-flowed.
I don’t have any sugar-free pancake syrup, and didn’t really want to put DaVinci’s on top of it, so I went for some semi-whipped cream instead.
1.5 oz. heavy whipping cream, dash of cinnamon, 4 drops of liquid stevia. I used my handy frother again. It was such a small amount that a hand-blender, though it would probably do a better job, was really too big for the task.
It was pretty good. Eggy, naturally. But so many low-carb creations are eggy. It hit the spot, though, for me. Kind of a semi-waffle. I’m sure it would be improved with some almond flour or flax, but in a pinch, this was a nice change up from the regular old egg breakfast.
I like to order things online. It’s so much easier to comparison shop, read reviews, place the order, and find it on your doorstep soon after. I know, I know, the mom and pop are suffering from the ability to order online (specifically Amazon), but it saves me time and money.
Like I said in the last post, I’ve been blending up my coffee with cream and coconut oil. I was drinking it without blending it, but blending it makes it much tastier. But using my stick blender is pretty time-intensive on a short morning before work, so I ordered this – IKEA Produkt Milk Frother. It was less than $10 and eligible for Amazon Prime, and it had good reviews. And I didn’t have to leave the house to order it.
Low and behold, a few days later I came home from work to these two packages (one from Bath & Body Works, and one envelope).
The frother was in the envelope, nestled inside the box. No instructions, no batteries, just a very light-feeling frother.
Much smaller than the stick blender I’ve been using. Don’t get me wrong, I love my stick blender. I first used one when making soap, but then got one for making food. Lovely appliance. But taking it out and cleaning it was too much for me.
So, we had to put it to the test. Before blending (cream and coconut oil).
Here I am using the frother. It’s very quiet and feels like it is doing nothing. Sal took pictures for me while I frothed away. Much like the larger stick blender, it can make quite a mess, if you’re not careful. Using both of these blenders takes me back to my soapmaking days. Emulsifying the oils and the lye…
Here we are finished.
It’s not bad. Much more convenient than dragging out the stick blender, but also not as powerful. I definitely like to froth up even a simple cup of coffee and cream, or tea and cream. Blended, not stirred. It makes a difference.
All in all, I like my little frother. Was a worthwhile purchase. It certainly does the job, and I’m glad I ordered it. It’s been fun already making drinks for the kids.
Here was my Bath & Body Works delights. Mostly old scents that you can’t get in the stores, Sun Ripened Raspberry, Country Apple, but also a Coconut(something). They had free shipping plus a percent off, which made it a deal. And I didn’t have to leave the house or use my gas to get it. Yay me.
Hello stranger! Maybe I’m the stranger. I don’t get to post here often, even though I like to. I guess I should make it a priority if it is something I enjoy, eh? I take all these pictures, and they sit. And wait. For the day that I remember to post them.
Have you heard of Bulletproof Coffee?
It will probably strike most people as kind of (very) weird. But I’m eating a lower carb/higher fat diet, and it fits in with that. It would fit in with any way of eating as a treat, but with this one (and maybe paleo), it is an OK normal.
Basically you take your cup of coffee, plop 14g of some good, grass-fed, unsalted butter in it.
Then you add coconut oil to it (I used 8g).
Then you whip it, or emulsify it. I used a stick blender.
It turns into a frothy substance that tastes delightful.
If using butter ooks you out, try cream. That is mighty tasty, too. Real cream, not half and half. I’ve taken my stick blender to my mug of coffee and cream, and it turns into something a tad more delightful. Kicks it up a notch. It’s like a coffee house drink without the coffee house prices.
I normally take a mug of tea or coffee to work, but I got up a half hour earlier and had my mug-o-goodness at home. I don’t know if I’ll be missing that at work, now, but it’s just one day. In addition to watching my food intake, I’ve been noting my water as well. I don’t always do well with water intake. So today I’ll have a little extra emphasis on water.
I’m already missing my warm mug at work and I’m not even there yet. Not a good sign.
I also had this for breakfast:
Yeah, it’s empty. It was Trader Joe’s Jalapeño Cilantro Hummus with celery sticks. I just wasn’t feeling a complicated breakfast today. I could eat that hummus with a spoon, it’s that good.
Before Carlito left, he showed me his most recent creation in Arts Medals class. They’re taking a field trip today.
He’s made a necklace and a ring so far, too. He seems to like the class. Dante took it, too, but I don’t remember getting anything home from him. Strange. He’s more of a perfectionist, and would just leave his things at school. Kids don’t know how much moms like to get that stuff, even if it isn’t perfect.
Since moccasins and slippers have come back into style the past few years, the no-show socks have been sprouting up everywhere. I guess people started to realize that wearing slippers out and about, with no socks, might end up with some smelly slippers.
I have four pairs of those moccasin/slippers that I wear far too often, and at inappropriate times (like after it snows). But I love being able to slip my feet into something comfy and not have to tie them. I usually wear socks, though (which, apparently is not fashionable). I have issues with going sockless in shoes, though. If I’ve got flip-flops on, that’s another thing, but when my foot is in a shoe I get weird creepy feelings between my toes. Kind of like walking in the basement in the dark, but it’s my feet that are in a dark place that I can’t see where crumbs or spiders might be.
I was excited to try the no-show socks.
I was disgusted at how much they cost, considering they are about 1/4 of a sock.
I delayed in purchasing them.
I broke down and bought some from Wal Mart. I brought them home, tried them on, and hated them within five minutes. They should have called them No Stay On Socks instead, because they would either sling-shot off my foot, or nearly immediately creep off when I put my shoes on. It bothers me worse to have a sock slip down in a shoe than to be wearing no socks at all.
I tried the socks every which way, inside out, and with different shoes. I gave up. I put them in a bag to return. I waited. Contemplated this whole no-show sock craze.
One day I was at Kohls and saw some no-show socks there that claimed to be new and improved. I gave them a try.
They feel great, fit well, and they don’t slip off!
However, they also don’t hide very well.
I wore them at work anyway, since I knew they wouldn’t get seen and they really are comfortable. They are also obnoxiously there. Not cute. Not fashionable.
I made a stop at Aldi and took them off outside, leaving them in the car. Despite the fact that they made my feet feel much nicer in my shoes, I didn’t want to look like the crazy old lady who wears knee-high nylons with her shorts, thinking nobody can see the tops of them.