Hey how is your May going? I get so excited this time of year. My vegetable garden is planted and things are growing. It’s getting warmer and there are so many things I want to do. Day trips and bike rides. Ice cream to make and a beach cover up to knit. I am a little side lined this year though because I am having some trouble with my wrist. The Dr thinks it’s carpal tunnel syndrome. That means that my blogs may be a bit shorter because I am actually typing them on my phone. It hurts less this way. I am going to try to write more often though. So you should leave me a message and tell me what you can’t wait to do now that spring is here.
I am in the middle of my first garden fail of the year. Way back in March I planted my pepper and tomato seeds. The plants sprouted just fine and everything was going the way it should. Then there was Bijou. Bijou is a 16 year old cat who came into my life when he was a 3 week old kitten and maybe gets away with more than he should. He decided that tomato seedlings that are sitting on a sunny windowsill made the perfect cat bed. so he curled up on them for a nap. Needless to say he killed all of then. I decided I would try again since I still have a few weeks before the danger of frost has past. So far one has sprouted. Looks like I am growing tomatoes from transplants this year. Lesson learned? Stick toothpicks in starter trays to make them uncomfortable.
What have you failed at recently? What did you learn from it? Leave me comment and let me know
I was supposed to tell you about corned beef ravioli with mustard sauce. Recently the hooligan and I have been making our own pasta. One of the things we like to do is to make interesting ravioli. Now there are lots of simple pasta recipes online so I am going to concentrate on the filling and the sauce.
Our filling was corned beef chopped fine and potatoes that were mashed but still chunky. The sauce was simple too. Melted butter and deli style brown mustard with a splash of irish whiskey. They were a fantastic appetizer for the podcast crew.
I am sorry it took so long to tell you about this recipe. Next time spring! And craft projects.
Hey there readers we are no longer carless! We have purchased a 2012 Subaru Impreza its wonderful and shiny.
Speaking of shiny. It’s getting to be spring cleaning time. I thought I would share with you some of my favorite cleaning “weapons”.
Microfiber cloths – I use these for everything!! From getting all those fingerprints off my smart phone to getting the little hairs out of my bathroom sink. They are also fantastic for dusting. Especially if you have cats.
Method Wood for Good – This is the best way to clean wood furniture and floors too. It makes everything all nice and shiny and it smells like almond too.
As a matter of fact I am a big fan of other Method products too. Including their dishwashing liquid in Clementine and all of their Mint scented bathroom cleaners. On top of all all of that wonderfulness all Method products are non toxic. So check them out I am sure you will love them!
Mr Clean Magic Erasers – If you aren’t using these yet they are perfect for getting scuffs off of your kitchen floor. I also love them for cleaning dirty fingerprints from around light switch and for cleaning my stove top. Also no chemicals at all, what more can you ask for?
Hand knitted dish cloths – A few months ago I found this great cotton yarn for knitting dish cloths the yarn was pretty inexpensive and they were fun to knit up. More than that they are wonderfully “scrubby” because of all the bumps. If you knit you can find lots of patterns online. Get some cotton knit some and see what you think. They would also be adorable in a basket of goodies as a wedding shower or housewarming gift.
So readers let me know what is in your spring cleaning arsenal?
PS. On the subject of things that brighten my world. Lots of thanks to all the family and friend who helped with the car situation. Especially MK47, Tee, Vixen, Lizard, Mr Cook and Aunt Pat. You guys are awesome and we heart you.
I wanted to do longer post this week about my garden plans and learning to knit cables. Instead our car dropped dead. So I’ll mention that having one car is awesome 99.9% of the time. Now is the 0.1%.
In other news the tomato and peppers seeds I planted are pretty much all sprouted already. I am hoping that is good omen for my garden this year.
I am going to take my foul mood elsewhere now. Next week is Stitch and Bitch so I’ll share what everyone is making. I’ll also tell you all about Corned Beef Ravioli, with mustard sauce. So be sure to tune in.
Last week I promised you some of my favorite vegetarian recipes. Cook these when your vegetarian friends come to visit or anytime because they are delicious.
First up, my grandmother’s Escarole and Beans.
Here is what you will need:
1lb Escarole – This is a green leafy vegetable. I like the recipes best with it. If you can’t find escarole you can use spinach or collard greens.
3 or 4 Tablespoons of Olive Oil
3 cans of White Kidney or Cannellini Beans
3 cloves of Garlic chopped fine
Red Pepper Flakes
Here’s what you do:
Open the cans of beans. DO NOT DRAIN
Grab your big sauce pan. Heat the olive oil till shimmering. Add the garlic and brown it just like you are making pasta sauce
Add the beans with the liquid they were canned in. Lower heat to medium. Add salt and pepper to taste. I over season it a bit because we will be adding the greens.
Simmer stirring for 10 to 15 minutes
Add the greens a few handfuls at a time stir them and let them wilt. Then add the next handful. Do this until all the greens are added to the pan.
Cover and simmer on low for 20 to – 30 minutes. Serve with crusty bread.
Next up Vegetarian Jambalya
Here is what you need:
I make this using vegetarian Charizo sausage. Feel free to use any vegetarian sausage you like. If you can find a vegetarian Andouille, that would be awesome
1 pkg Vegetarian Sausage
3 Carrots chopped
2 ribs Celery chopped
1 large Onion chopped
2 or 3 Bell Peppers chopped
2 Tablespoon Olive Oil
1 quart Vegetable Broth
1 large can of Crushed Tomatoes
1 cup Rice
Here’s what you do:
Once again grab you big saucepan and heat the olive oil till it shimmers, you should be good at this by now.
Add the sausage and vegetables cook them till the veggies soften and everything starts to brown.
Add broth and tomatoes salt and cayenne pepper to taste. It should be kind of spicy.
Simmer covered on low for 45 to 60 minutes. Stirring occasionally.
Add the rice. Cover and on low for another 45 minutes or so till the rice is tender.
This is wonderfully hearty and spicy great for a cold winter night.
Speaking of veggies. Today I started my tomato and pepper seeds inside. Will let you know more about the garden as it progresses.
So do you ever go meatless? What do you make?
We have recently been making a lot of updates to our apartment. We added a little butcher block island to our kitchen which really makes it easier to cook and keep my kitchen clean. I love it. Speaking of cleaning you should check out One Good Thing by Jillee her blog is lots of fun and she often makes her own cleaning supplies. I actually discovered it through Offbeat Home which, quite frankly you should already be reading.
I have also just signed up for my 2012 CSA. CSA stands for community supported agriculture. What that means is basically I pay for a share of a local farm and I get a share what they grow in a season. I pay for my share up front which covers overhead and I get know where my food is coming from and support my local farms. Yay!! We got half a share which means starting in June we will get a share every other week till late September or Early October. I will post our shares when we start to get them. I am also hoping to do some canning with some of what we get in our shares and what we get from our garden. Oh and there is a canning blog I heart too. It’s called Food in Jars and if you are interested in canning at all you should read it.
That is it for this week. Next week, I will have 2 vegetarian recipes for you a Jambalaya and my grandmother’s awesome Escarole and Beans. So tune in for that one.
I have been crafting a lot lately. I quit smoking 3 weeks ago and keeping my hands busy is important. My wonderful crafty friends and I have also started a monthly Stitch and Bitch. We had our first one 2 weeks ago and it went great. I made a Sock Bunny. I have made sock monkeys before and thought I would branch out to other animals. I got the book Socks Appeal by Brenna Maloney for Christmas so I used her pattern it came out really cute, see:
I have also been knitting a lot too. I just starting knitting in November and I taught myself so I am still pretty new at it. I did just finish a cute pair of hand warmers in a ribbed knit and I really like them.
Now I am teaching myself to increase so I am working on the kerchief from the book Stitch and Bitch by Debbie Stoller which is a really good beginners knitting book if you are trying to learn. I will post pictures of it soon.
So how do you keep you hands busy and what are you making? Leave me a comment and let me know
So the holidays are over hope you all had a wonderful New Year. I got a couple of craft books for Christmas which is just perfect because tonight is the first monthly Stitch and Bitch!! I am very excited to get all my wildly crafty friends together to hang out, I am sure it is going to be a blast.
I don’t really have anything planned for this post. I recently quit smoking and have been, less than motivated lately. I know it happens to all of us from time to time but, it’s hell when you are trying to come up with content for a blog.
How about I give you the recipe for our go to appetizer. It’s everyone’s favorite and we serve it at almost every party we have.
Here’s what you need:
1/2 pound of bacon strips cut in half
1 package of cream cheese
1 Tablespoon minced garlic
1 loaf of thin sliced white bread
Here’s what you do:
1. Cut the crusts off the bread
2. In a food processor mix together then cream cheese with the garlic
3. Spread the cream cheese mixture on the bread
4. Cut the bread into strips about the same width as a strip of bacon
5. Take 1/2 a bacon strip lay it on the bread strip and roll into a spiral secure with a toothpick.
6. Place on cookie sheet and bake at about 400 degrees for about 15 to 20 minutes or so till the bacon is crispy and the bread is toasted.
7. Wow your friends!
Next week I will be sure to let you know how stitch and Bitch went. I’ll also post some pics of all the craft projects I have been working on to try to keep from smoking.
Wish me luck.
Sorry this is so late. Holiday stress and work is crazy. Will try to post again on Friday. I know you don’t want to hear my excuses. You want to hear about Cookiemageddon. It was awesome!! Everybody’s cookies were great. My wonderful husband gave me my Christmas present early a new KitchenAid mixer, which is already getting a workout. As a matter of fact that wonderful Hooligan made his amazing shortbread in that mixer just this weekend. He was nice enough so write up the recipe to share with you. So here it is.
1 Cup Brown Sugar
2 Cups Butter
4 Cups Flour
1 cup dried cranberries/raisins/currants
In mixer, cream butter & sugar together, then slowly add flour. Add a cup of dried fruit and mix.
Divide dough in half. Form half of the dough into log shape 1 ½ to 2 inches in diameter. Wrap in plastic wrap and flatten sides to form square log. Repeat with 2nd half of dough and refrigerate both logs for at least 4 hours.
To bake: preheat oven to 350 degrees. Unwrap logs and cut into ¼ inch slices. I use parchment paper on my cookie sheet and place them fairly close together. If they’ve been refrigerated long enough they won’t spread much. Bake for 20 minutes or until light brown. They can go from pale to burn in 30 seconds so keep an eye on them.
Variations: I’ve replaced the fruit with 1/8 cup of caraway seeds. Another variation is to leave out the fruit, dip the cooled cookie halfway in melted dark chocolate, and sprinkle with a few grains of sea salt. Let cool on wax paper.
These were also successful using a vegan margarine, but they spread out and didn’t hold the shape as well. I used the caraway seeds on that batch and my vegan friends loved them.
I love these cookie the texture is perfect! They are particularly yummy with hot chocolate. You can thank me for that tip later.