Posts Tagged ‘cooking and baking’

Happy Thanksgiving

Thursday, November 24th, 2011

Happy Thanksgiving, everybody!!

I hope you’re all having a fantastic day!  We’ve got the turkey in the oven here, the cranberry dressing chilling in the fridge, rolls rising on the stove, and all the rest of what we’ll need sitting out and waiting for the time when we’ll start putting it all together.  We’ve got somewhere around 5 or 6 people on the way over sometime in the afternoon to share dinner with us.  It’s an “Orphan Party!”  All our local friends who have family too far away to go visit for the holiday were invited over to spend the day.  There’s going to be card games and lots of food and it’s going to be a fantastic day!  I’ve got hot cider simmering in the crock pot and cheese and crackers for munching between now and dinner.

I’m excited!  It’ll make up in a big way for Monday and Tuesday of this week — I had to work through a migraine on Monday and  the remnants of that headache on Tuesday.  Not sure what it was that set off my headache, but it HURT, even though I took a ton of meds for it.  And I couldn’t go home because there was just SO much to get done!  And even more to get done on Tuesday.  It was Not Fun.  So when we finished everything late Tuesday, I asked if it was really going to be necessary for me to work on Wednesday, and since my boss said “no,” I stayed home yesterday — slept in, went to the chiropractor’s, picked up a few things from the store, made a cheesecake, and started getting ready for today.  It would have been nasty to work yesterday and then have to do all of that today instead.  So I’m really thankful for the day off yesterday.  :)

And I’m thankful for the free turkey our friend got from work that she gave to us to use for the meal today.

I’m thankful for my wonderful husband who compliments me so well — I make a mess putting the turkey together and he cleans up the mess!

I’m thankful for all our friends who are going to come over today.

I’m thankful for the job options that I’ve been given, even though they’re giving me headaches.

And I’m thankful for all of you!  I love you!!

I hope you all have a wonderful Thanksgiving!

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Delicious day

Friday, September 23rd, 2011

Today I didn’t work overtime, which was what I was expecting to do all week until suddenly I wasn’t going to have to work overtime!  It really came as a surprise.  So today, instead of working overtime, I slept in.  Which was especially good because I was up in the middle of the night with an upset stomach that felt like I had swallowed tacks, either as a side-effect from my flu shot on Thursday or because I gave in to my craving for Cheetos.  (Delicious radioactive orange chemical and carbohydrate crunchies!)

But sleeping in felt wonderful and my stomach felt fine when I woke up.  I went downstairs and I did yoga for about half an hour, which is half an hour longer than I’ve done yoga in the last couple months.  My goal for the next couple weeks:  get back on track with the Couch to 5K program (we got out of that when I hurt my knee), walk three of the other days of the week when we’re not running, and get back to doing my yoga.  My flexibility is completely shot.

We showered, dressed, breakfasted, relaxed a couple minutes, and then tidied up the house a little bit.  I sat down to write the post here about credit reports (you really should check yours) and watched some TV with Justin.  And then we went downstairs and cleaned the kitchen, which we’d put off earlier in our tidying, and I started a loaf of bread in the breadmaker and worked on making a pie.  We had apples and pears that were past their prime, so I baked them into a pie following this recipe.  Delicious!  And I love baking.  I love the patience of it and the intricacies of it and just the movements that go into pealing and slicing apples and mixing that with sugar, flour, and spices, and filling in a pie crust.  It’s like singing, except I get to eat it in the end.  And that analogy probably doesn’t work unless you understand how I feel when I’m singing.

Moving on.  I got that started and asked Justin to make sure it got out of the oven okay, described what it should look like in the end, and then I went for my walk.  See?  Goal:  yoga and walking.  Accomplished!  I took an umbrella with me because it looked like rain and about 10 minutes away from getting back to the house, it did start to rain.  I ran into three women who were sheltering beneath a tree, waiting to see if it would stop.  I told them I didn’t think it was going to end very soon, and they started back to their homes.  We ran into Justin about a minute later, coming to look for me with the biggest umbrella we own.  Because he’s wonderful like that and he wasn’t sure if I’d taken an umbrella with me.

We got home and I changed into dry clothes so we could go to our chiropractor appointment, saw an enormous rainbow on our way, and then we came home and started meatloaf for dinner and caught up more on television shows that started last week.  He’s been catching up on How I Met Your Mother and Modern Family and I’ve been watching NCIS and NCIS: Los Angeles.

And then, finally, we got a piece of that pie!  It was amazing!

And really, I’m just writing all this because it was a wonderfully relaxed, delicious kind of day and I wanted to write it down.

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Randomness!

Thursday, May 26th, 2011

Randomness!

Last night for dinner, we had honey mustard chicken.

  • Take 2 breasts of chicken, salted and peppered to taste
  • Mix together:
    • ¼ cup of honey
    • ¼ cup of spicy mustard
    • ½ teaspoon of paprika
    • ½ teaspoon of parsley
    • ½ teaspoon of basil
  • Put the chicken in a small, lightly greased baking dish and spoon half the mixture over the chicken.
  • Bake it at 350* for 30 minutes.
  • Turn the chicken over and spoon the rest of the mix over that side.
  • Bake it for another 15 minutes or so, until the juices run clear and you’re sure the chicken is done.

I ate it over spaghetti squash.  Next time I do this, I’ll remember that the squash will need to cook hotter and longer than the chicken because it was still a little crunchy when I took it out.

Yesterday the VP over my area had his monthly performance review meeting and I had to give a quick presentation on the 5S status in the area.  To give you an idea of how out of my depth I was in that company, let me quickly explain my organizational chart.  First there’s me.  I report to A. He reports to B.  B is the group head for my department.  B. reports up to C, who’s the director of several departments.  There are several level B guys under C.  C. is one of several directors who report up to D.  D. is one of several VPs who report up to the president of the company.  I’m pretty sure that broadly covers how we’re organized.  So yesterday, I gave a presentation to the level D. guy for my area.  I don’t do a lot of public speaking and especially not to people who get paid that much.  Hopefully I didn’t stumble around too much and I hope I answered all his questions adequately.  The director (level C) came over afterward and thanked me for doing my part at the meeting, which was really surprising.  He’s not a man who gives out positive feedback very often.  So that was nice.

I’ve been wearing makeup to work the last couple of days.  Yesterday, obviously, I had the important meeting.  But I read some articles that said studies show that women in business who wear makeup and skirts are more likely to be respected and advance in their careers than women who don’t.  Also, people who smile a lot are more likely to be trusted.  So, I already like to wear skirts more than pants, so I’m good there.  And I’m pretty good at smiling a lot.  So I’ve started wearing a little makeup, not because I feel like my face needs it but because it’s a tool to try to get more respect at work.  It’s taking some getting used to.  I’ve got to schedule more time into my prep time in the morning.

One of the things that’s really frustrating me at work right now is the amount of perceived self-importance.  I get really tired of dealing with people who think that they’re more important than anyone else around them or that their little piece of paper is more important than whatever else I’m working on right now.  I understand that I’m a small duck on the totem pole, but I’m really tired of hearing the squawking from the rest of the puffed up geese around here.

Justin and I have been playing a video game together that’s got a lot of “go out into the woods and find these items” or “go out into the woods and kill these birds” and stuff like that.  It’s a lot of fun!  My brain is a strange place, though.  Driving into work this morning, I saw a bird land on a wire and thought “What kind of bird is that?  Is that one I need for that quest?  Target the bird to see what kind of bird that is.  Tab.  Click.  Wait, I can’t actually do that!  Dang it!”

Happy birthday, Tim!  I know he doesn’t read my blog, but let him know that I remembered, Erica?  He probably doesn’t care, but I wish him a happy birthday anyway.

I tried my first pistachio on Tuesday.  It was yummy!  Very salty, even though the sodium count wasn’t too bad.  I had a handful of them and enjoyed them.  So I threw some in my lunch bag yesterday for snacking on during the day.  When I went to eat them, I got through 4 of them before my throat started itching and swelling up.  It’s so annoying.  I took a children’s strength allergy medication and felt fine a little while later.

On a slightly related note, if anyone knows where I can get Emerald’s Sweet and Salty Dark Chocolate and Peanut Butter mixed nuts for cheap, let me know.  I have a serious addiction to those nuts and, besides the addiction, they haven’t effected me poorly at all.

I’m also really enjoying sugar free Peppermint Patties.

If you don’t hear from me again for a couple days, we have plans with friends for most of the Memorial Day weekend.  I expect that our days will be filled and our evenings exhausted.  But I’ll try to post pictures later.

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How to make the best corn ever

Monday, May 23rd, 2011

And no, I’m not supposed to eat corn, but done this way, how can I resist?!

  1. Buy corn on the cob, with the husks still on.
  2. Buy a small charcoal grill.
    1. Okay, if you like gas, use gas, and if you want a larger grill, use a larger grill, but the rest of my information is all going to assume that you’re using a small, charcoal grill.
  3. Keeping the husks on the corn, cut off most of the hair and most of the “stem” at the bottom of the corn.
  4. Soak the corn for at least an hour, longer if possible, in a big pot of ice cold water.
  5. Start your grill.  If you’re not familiar with that process, this is what I recommend:
    1. Buy a bag of briquettes that don’t require lighter fluid.
    2. Pile 30 or so of those briquettes in a pile in the grill.  (Also note:  the coals go ABOVE the little grill that sits at the bottom.  And make sure that the holes at the bottom of the bowl are open.)
    3. Light that on fire and watch the flames go leaping.  (Remember:  Always watch an open flame.  Never leave it unattended and ALWAYS have a plan in case of unexpected flamage.)
    4. Once the flames have calmed down so they’re not higher than the bowl of the grill and the briquettes are nice and white, spread them out a little bit with long fire-proof tongs.
    5. Put on the other grill that goes above the coals.  Congratulations! You started a grill!
  6. Once your grill is nice and hot, take the corn out of the ice water.  Shake off some of the water and put them on the grill.
  7. Put on the lid (make sure the holes at the top of the lid are OPEN) and wait 10 minutes.  (Call your mom.)
  8. Turn the corn.  Wait another 10 minutes.  (Talk with your mom some more.  Watch the fireflies in the backyard.)
  9. Turn the corn.  Wait another 10 minutes.  (Finish talking with your mom and call your husband downstairs to see the fireflies, too.)
  10. After your 30 minutes are up, take the corn off the grill.  If it looks a little burned around the edges, don’t worry — it’s going to taste EXCELLENT.
  11. At this point, if you’re already cheating at your diet by eating the corn, this is where you would VERY CAREFULLY husk the corn and eat it with great gusto!  Yum!  Sweet and juicy corn!
  12. If you’re actually able to eat things like cheese, do this:
    1. Take a good chunk of feta cheese (1/3 cup or so) and mix it so it’s nice and loose (if it’s a brick, otherwise buy it already loose — this makes it a lot easier)
    2. Add slightly less sour cream than the feta.
    3. Add a couple shakes of some lemon salt, peppers, and garlic seasonings (or, better, Mediterranean sea salt mix from McCormick)
    4. Spread this all over corn.  It’ll look kinda weird, but it will taste SO GOOD.
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Posted in Living! |

And we’re back up again!

Tuesday, May 17th, 2011

If you missed it yesterday, we finally got the swap over to the new server.  Justin spent all day rebuilding the sites (his and mine) and working out all the bugs and making everything look right again.  It was a very frustrating process for him, one he might still be fighting with, actually, so if something doesn’t look right . . . don’t say anything about it.  We have plans for our evening and they don’t involve him shouting violent things at the internet.

The plans for our evening involve going to the chiropractor’s office, maybe picking up another bag of mulch from Lowe’s, going for a ride on the bikes we’re in the process of having fixed, eating leftovers for dinner, and spending time together playing a video game.

We’re actually putting money into getting our bikes put in working order, something we’re both really excited about.  There’s a shop in town that came yesterday to pick the bikes up, since the bike rack doesn’t fit on my car and they wouldn’t fit into the back.  They’re replacing the lines and fixing the brakes and putting on Justin’s new seat and making sure the wheels are aligned and cleaning them up and . . . those things are going to be SO PRETTY when we get them back home.  Hopefully they’ll be done sometime today.

For dinner, since some of you have expressed interest in what I’m eating now that I’m attempting to be carbohydrate-less, we’re eating shepherd’s pie and brussels sprouts.  (Did you know there’s an S at the end of brussels?  I didn’t!)  The shepherd’s pie is made of onions, ground beef, carrots, beans, and cauliflower.  Cauliflower is not the perfect substitute for potatoes, but it does work.  And the sprouts are oiled and salted and baked until nearly burnt and delicious, though last night they were a little bitter and could have cooked for longer.

And even through I haven’t written in a while, things here have not been quiet.  Last Friday, we went to chiropractor appointments and set up our wellness plan for the next year (hooray for unlimited visits at a serious discount paid for by flexible spending), we went by the bike shop to organize pick-up for the bikes and select a seat to replace the cracked one on Justin’s bike, stopped at Michael’s so I could get fiber fill for a flat pillow, stopped at Lowe’s for a small handful of items, went to Clarks Bostonian to swap out socks with holes in them for new ones at absolutely no cost, got items from the L’eggs-Hanes-Bali-Playtex outlet, suffered through a minor freak-out of mine, confirmed that Marshall’s is a terrible place to look for men’s pants (he knew, I didn’t), picked up snacks from a store we’d never visited before that turned out to be closing the following day and gave us free samples, went to eye doctor appointments and got our eyes dilated and picked up new contacts (another thing not paid for out of pocket!), went to Steinmart and got Justin new pants for the first time in several years while looking like drug addicts, went out to dinner at Jim ‘n’ Nicks, swung home to refrigerate the leftovers and tidy the house for 20 minutes, and then went back out again to see “Thor,” which was entertaining, but the best part was probably the lady behind us growling like a cat at the scene where he wasn’t wearing a shirt and the subsequent look on her boyfriend’s face.

It was a really fun day.  :)   Much more fun than I anticipate this coming Friday to be since I’ll probably be working all day.

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