So Much

SO much has happened since I last checked in. The most important being that we built a closet. In renovating our house we combined the two bedroom closets to make one master closet, which was greatly needed. The problem is that a bedroom without a closet is no longer a bedroom. It took us three years to get around to but only one day to build. Of course that does not include taping the seams, sanding and painting but at least now we have a closet.

The other big accomplishment is the master closet curtains! It took intervention from my husband and both mothers to complete, but at least it is done. I used a very heavy fabric that proved difficult to work. As a result the project took much longer than anticipated. I am not sure what my problem was, it is sewing straight lines.

The final thing that I accomplished was my 'Health in Candy Form' project. It was recommended that eating Brazil nuts would be a good thing as they are rich in selenium which is great for boosting thyroid function. I am not a huge fan of Brazil nuts but luckily the daily 'dose' is only 3 to 4 nuts. I came up with this idea to make little treats; essentially the idea of a spoonful of sugar to help the medicine go down. (I dare you to re-read that without hearing the Mary Poppins song- ha!)

My idea: 3 nuts and a dried apricot sandwiching a small piece of melted chocolate. It turned out much better than I expected. There were some design flaws; Brazil nuts are not a good base and now that I look at the finished product they are a bit big. Next time I am going to go for a smaller square of chocolate, half of an apricot and only 2 nuts. That way I can eat two and be happy.

In the future accomplishment category, I have again re-started the Red Devil Sweater (for the last time). If it is not comfortably wearable at the end of this, I am giving it away and starting on other, better conceived projects. More on that when it moves to the done list.

Guilt Spuds

I work very hard at keeping my pantry and refrigerator clean, organized and uncluttered but occasionally I will make an impulse purchase and then never follow through.

My latest experience has happened before and has happened to you all as well, I am sure. A few months ago I bought a big bag of potatoes because I love making soup and what is soup without potatoes? The thing is I didn't make a lot of soup this winter. There were not many snow days and it was not all that cold for long periods of time. I forgot about my potatoes, they forgot about me and we happily existed for a while out of each other's way.

With Easter being just a few days away I remembered my potatoes and thought that they would be lovely with the lamb I bought. They had other plans, like Spring and growing.

I christened  my find as Guilt Spuds and celebrated but throwing them out. Henry celebrated by occupying their old home.

My Brush With Fame

I always imagine myself meeting stars and hitting it off and being calm and just right. However the actual introduction is key, I see the famous person surrounded by fans and because I do not like crowds I am in the background watching. And then the star will look around and see me and invite me over or come over to me and it is perfect.

I never thought that it would happen but it did. Granted my husband took me to the book store where Amanda Soule was and there were not many people there but that is what happened. The people she was talking to left and she looked around and saw me and came over to talk to me. It was amazing.

We had planned to attend her periodical signing in VT since she had mentioned it, which gave me a few weeks to properly build up the excitement. I had though about what I wanted to tell her and talk to her about. Of course casually show her the item of clothing that I had made (it ended up being a pink cowl that day). Maybe tell her that I was trying to start a business and that I had a blog. We were going to chat about everything and anything and would become the best of friends instantly.

When the day came I was so filled with nerves and excitement I don't think I could properly talk. The book store was about an hour away from our house and it was a gorgeous Spring day so we set up the GPS and set out. Of course we got lost. The GPS thought we were going to the next town over which in VT means an extra hour driving on tiny pot holed roads. We only stopped and asked directions once and then we were there.

I was so nervous, there was no talking. I believe my husband was literally pushing me towards Amanda but I could not go. When she did come over and talk to me I can only remember saying hi and something about her being amazing and inspiring. I did mention her Blog and how I read it all the time. She signed my copy of her new periodical: Taproot. It was more than I could have hoped for. She is nice, polite, warm, friendly and seemed just as shy was I was but more practiced in a public setting. She was Normal and just like her blog conveyed. We did not stick around after that and were able to get home quickly.

It was a great day.

Crawling Back

I have fallen off the blogging band wagon and I am ashamed of it. I knew it would happen eventually but I was really hoping that the Sunrise House would be different. Plus, I do love being here with you.

I am not really sure what my problem is, I have been doing all sorts of projects and activities that would be prefect blog material but I never sit and write. I know I am hesitant to write after the fact because I never have any pictures to document what I have done. Really, what is a blog without pictures?

Now that I think on it I have a whole bunch to tell you all about.

I knit my first pair of socks and they came out quite nicely. I used the Martha Stewart for Lion brand Yarn striped socks pattern for worsted weight yarn. The pair took me just a few dedicated hours one weekend. They are a bit big but that would be easy enough to fix.

I experimented with using the same yarn but different needle sizes in a luxurious cowl that I happen to be wearing right now. In the same project I figured out a nifty way to add multiple stitches in one location to keep with the pattern stitch. The trick is to use two different ways of adding stitched in combination, keeping the correct tension and using wonderful and bulky yarn.

I have also tried a few new recipes. I found the best spice mix for salmon: ginger and smoked paprika. I know it sounds weird but it really works on Salmon, just a sprinkling of each, probably about a 1/2 tsp per 3/4lb, with some garlic power. I always start out fish with a even coat of lemon juice and round off the seasoning with some salt and pepper and a dab or two of butter.

I have started working Brussels sprouts into my veggie list, they are just so good for you that I had to try. My husband loves them and my mother in law has this great recipe of roasted Brussels sprouts and chestnuts that she serves during the holidays. I came up with two recipes, one roasted one pan cooked.  For the roasted sprouts I cut then into quarters length wise and threw them in a sheet pan with 1 bell pepper, a package of mushrooms - quartered, 1 large onion - dices large and 2 cloves garlic - sliced, tossed it all in olive oil, salt and pepper and roasted at about 350. Stir the mixture after 15 minutes, 10 minutes after that stir in 1 can of diced tomatoes (you can add a can of rinsed kidney beans now as well) and cook another 10 to 15. This can be a main dish or side, just sprinkle a bit of Parmesan when serving. It can serve 2 to 6.

My pan cooked recipe is some sausage meat with an onion and a clove of garlic and quartered Brussels sprouts with a bottle of ale. Let that cook down for 15 to 10 and served that over pasta and finish with a chunk of cream cheese.

I have been roasting chicken thighs for lunch the past few weeks, it is the easiest thing ever, I couldn't believe it. I used the method from Mark Bittman’s How to Cook Everything for roasting ‘chicken parts’ (as opposed to chicken breasts). 375 degrees for the oven, sheet pan, I season the meat on both sides lightly with a chicken seasoning mix from McCormick. The tights have skin and bone but I trim off the extra fat and any skin that seems in the way. Lay the chicken out skin side up and stick it in the oven. Roast for 45 minutes total, turning every 15 minutes, check the temp, if it’s over 165 you are done. For this week I chopped up 2 bell peppers and a large onion and filled in the areas around the chick on the pan and voila! Delicious Lunch.


 I have been reading a bunch lately too but I will save those for another post.

I am happy to be back, thanks for stopping by. :)

A Healthier Side of Vodka Sauce

I am always working on ways to have a one pot dinner that covers most if not all parts of a well rounded dinner. I find something very comforting about eating a meal from a bowl and I find nothing to be more daunting about dinner then breaking out a bunch pots and pans just for one week night dinner.

This being said pasta always seems to be difficult. Sure you can throw anything over pasta but when you are working with the standard past and sauce format often you have to serve the veggie on the side. I love veggies but when I want a one pot dinner getting the veggie worked can turn a good idea bad. Last night though was a total success.

One chicken breast cut into ½ inch cubes

One medium onion, chopped

One clove garlic (or more :D) diced fine or sliced

¾ to 1 cup frozen peas

Half of a jar of Vodka sauce

Pasta for 2, I used about 2 cups of ziti

Cooking oil

Parmesan cheese

I cooked the chicken in a medium sauce pan until there was no visible pink then added the garlic and onions. When the onions were translucent I added the peas and stirred that mixture around for a bit, until the peas looked mostly defrosted. I threw in the half jar of vodka sauce, stirred well, covered and turned to low heat. While the sauce mixture was simmering I cooked the pasta. As soon as the pasta is done, drain and split between the two bowls, add the sauce and sprinkle a desired amount of parmesan cheese on. We love cheese so tend to add more than most.

It was delicious and easy.

Thanks Giving

My Very First. Well not really. Of course I have had Thanks Giving before, every year of my life and sometimes twice depending on the family situations.

This is the first, however, that I am in charge; the only cook in the kitchen. Even though its just us, (husband and the 3 cats) of course I have a 12 pound turkey. I am going the distance.

I dance between complete comfort and total panic with the prospect of doing this on my own. I have been raised and been around great cooks my whole life. I have always been in the kitchen if not the right hand gal of many mothers on Roast Giving day. How could I not already have this in the bag? But a whole turkey, dressing, baby red potatoes, asparagus, bread, cranberry sauce, gravy and dessert?

Really? What am I thinking??!?!

I have drawn the line in the sand though; not stuffing but dressing and a store bought selection of cheesecake bites instead of my own pie. I am not going to try anything fancy, just straightforward recipes and stuff I am familiar with, like asparagus - easiest thing in the world. Now that I have said that, though, I know that will be my down fall.

I am going the leg work, I read Fannie Farmer this morning. Adam and I picked the menu together so we will both be happy. Grocery shopping is done. And no guests, which will ease the pressure.

All I can do is hope now. Hope for the best, and know that I have ravioli and a jar of sauce if it all goes down the pooper.

 My one question: do I defrost the turkey first? I am going to just in case - it won't hurt, right?

Happy Thanks Giving everyone.

Nutbutters

I love nut butter. My passion for nut butter started with peanut butter. I think nothing is better than natural PB with my mom’s Raspberry Jam on whole gran bread or smothered on a ripe banana. But if i need a quick snack or a topping for ice cream I go for a spoonful of the more traditional PB like Jif or Skippy.

Back to nut butter; I love that different nuts have such different flavors and textures. I love how creative nut butters can be, just like their whole nut counterparts. It’s not uncommon to see candied walnuts or chocolate covered almonds but only recently can you find chocolate flavored peanut butter.

Every once and a while I will spoil myself and buy Almond butter or this amazing maple cashew butter from our local hippy co-op. At one of our recent grocery shopping trips I was having the ounces versus price debate with myself over fancy almond butter when my husband asked, “Are you suddenly allergic to normal peanut butter?” Considering that my two almond butter options were both more than twice the price of the peanut butter I usually get I cannot blame him.

As I grudgingly put the fancy stuff back and went to get the normal PB I decided it was time to take action and create the product I was looking for. I could make my own stinkin’ nut butter and I already had everything I needed!

My first two experiments were walnut butter and almond butter. The walnuts my mom bought me from Cost Co a while back and have been patiently waiting in my freezer. I am not a big walnut fan because they taste bitter to me but they have been donned as the latest “supper food” so I had to get on board. Almonds I had from making Chickpea burgers, which were awesome by the way.

From there it could not have been easier. I set the oven at 350 and spread the nuts out on my half-sheet baking pan. When the nuts looked toasted i took them out and threw them in the food processor. i didn’t both with pulsing but just set the processor to ‘ON’ and read my book for a while.

Every few pages I would give it a look. When everything looked like it was the same consistency I gave it a taste. I added some sea salt and brown sugar and let it go for a bit longer. When it reached the texture I wanted I poured/ scouped everything out into an empty glass PB jar. These amounts made around 6 to 8 oz of butter.

The walnuts took about 16 minutes in the own and the almonds about 13 minutes. For half of the half sheet I added a ½ tsp of salt and a tsp of sugar to both.  The thing that surprised me was the end consistency. The walnut butter was very loose and runny but the almond butter was stiff so I added some light olive oil to the almond butter to loosen it up.
       
For my second experiment I did a whole sheet of walnuts. I toasted them at a slightly higher temperature, 375. instead of brown sugar I added some maple syrup and processed it for a longer period of time. The consistency is completely different, It was much more smooth, almost like it had been whipped.

Total success. Now I am having day dreams of my new business....  :)