And away we go!

You won't be hearing from me this week.

Nor will you hear from Husband.

Because we be GONE!

We are traveling "Down Under", but not Australia. We are under the Equator for sure, but we are in Brazil.
Husband's former roommate and still great friend is getting married to a really sweet Brazilian woman. Husband is the best man so it will in fact be an Adventure in traditions as well as culture.

Send us good vibes, a Portuguese tongue, and safe travels! See you in the New Year!

BFMH: Granola Bars

We be flying this week so I made our Breakfast early this week.

As we are traveling I made Homemade Granola Bars! Healthy and filling.

Homemade Granola Bars: A Recipe
Ingredients:
2 1/2 cups of old fashioned rolled oats
1/2 cup whole almonds, coarsely chopped
1/3 cup honey
1/4 cup unsalted butter, cut into pieces
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup dried cranberries, coarsely chopped
1/4 cup plus 2 tablespoons mini chocolate chips

Method:
Preheat oven to 350 degrees.
Line bottom of 8 or 9 inch pan with aluminum foil then lightly oil or spray with cooking spray.
Add oats and almonds to a small baking sheet and then bake for 5 minutes, stir and bake for another 3-5 minutes until lightly toasted. Transfer to a large bowl.
Combine butter, honey, brown sugar, vanilla extract, and salt in a small saucepan over medium heat.
Cook, stirring occasionally until butter melts and sugar is completely dissolves.
Pour butter mixture into the bowl with the oats and almonds.
Mix well.
Let cool for about 5 minutes then add cranberries and a 1/4 cup of the mini chocolate chips.
stir to combine
Transfer oat mixture to lined pan and use a rubber spatula to press them firmly (really firmly) into the pan.
Scatter remaining tablespoons of the chocolate chips.
Cover and refrigerator for at least 2 hours.
Remove block o oats from the pan and then peel away foil.
Cut into 12 bars and store in fridge before departure.

Husband doesn't care for chocolate with his squirrel food so I ended up leaving out the chocolate for this go. Next time, I will for sure be using some as I prefer chocolate with my hippie fuel.

Verdict: I think I the ones I made turned out okay. I stirred stuff together with a spatula and I don't think that combined things quite enough. Also, I think I will save out a bit of the toffee next time to drizzle on top so that I have know the top is well sealed. When I pressed everything together, I didn't finish with a even top. While that is more of an aesthetic thing when I cut them up, I think an even surface would have helped with the breakage a bit.

All in all, I will for sure be making my own granola bars from now on.

Airplanes being the extreme example.

Husband and I are a traveling tonight.

Like 19 hours of being in airports, planes, and trams starting at 8 pm tonight. 

I haven't traveled aboard in couple years, let alone gone to South America, but if my memory and logic serve me well, I can assume the following things: Airplane food sucks, food in airports is overpriced, and a hungry traveler makes a grumpy bitch. 

To battle the three evils of long travel, I have devised the following menu for our bellies.

Entrees: 

Greek Quinoa Salad with feta, tomato, and cucumber

Tortilla Sandwich Rollups

Snacks:

Homemade Granola Bars

Cheezits

Trail Mix - Nuts and fruit

Cookies/Chocolates

Gum

Entrees reserved for the travel back to the States:

Instant Oatmeal

Easy Mac and Cheese

Cup o' Noodles

The Quinoa Salad is VERY simple. Make some quinoa, dress with a bit of oil and vinegar, add feta, cucumber, and tomato. Presto Change O - you got a filling dish that won't spoil!

The Tortilla Sandwich Rollups are also simple, but the ingredients are thoughtfully selected. I am using smoked Gouda and Dried Charcuterie (Salami) as both are prepared in a style that prolongs their spoil date.

I picked up some mustard packets from Disneyland last time we were there specifically thinking that we might need them for this trip.

We are now prepared for not having to buy $12 less that appetizing club soggy sandwiches and instead have a picnic to be excited about...BOOM!

Until the next year....


**Today's title comes from Brryan Miller, an NY Time restaurant critic, with the full quote reading: The quality of food is in inverse proportion to a dining room's altitude, especially atop bank and hotel buildings (airplanes being the extreme example).**

my God, I haven't unpacked...

How to pack for a trip...
Things to consider:
How long are you gone? How messy (eating aka spots on blouses etc) are you? What is your personally style? Keep these in mind while you pack, it makes a difference.

For me, I like to pack with a palette so that things are interchangeable and I can pack fewer shoes. I am not scared of washing clothes in the sink while I am skipping about Europe. I always have a cover up and pack in layer, not only for warmth, but I am a messy eating so having something to cover up a tell tale spot.

For this trip coming up for Brazil, we are gone for 10 days.

Here is my brain storm of facts
Tropical Weather = Sun dresses
Wedding = Formal-ish wear
Lots of walking = good, worn in shoes
Don't know the language = clothes that don't look tooooooooo touristy in a less prosperous country as to not be a target of pickpockets
Staying with friends = can do laundry!

Here is what ended up on my Excel Spreadsheet of packing:
Clothes
4 sundresses - all either blue or white color palettes (white is
1 cover up
1 cocktail dress
3 unmentionables
1 bra
2 swimsuits
1 tan cardigan
1 leggings
2 tanks
1 shower shoes
1 heels
2 walking shoes (it is rainy while we are there and I hate soggy shoes)
1 raincoat
1 thermal
1 sweatshirt
3 socks
1 set of PJs

Electronics and Entertainment
Kindle
Iphone/pod
Micro USB cord
Iphone cord
Paper backs (2-3)
Camera Bag
USB stick for photo back up
SD Card Reader
3 SD cards
DSLR
DSLR Extra Battery and Charger
Portrait Lens
Zoom Lens
Lens Filters
Electric Converter
Point and Click Camera?
AA Charger ?
AA Batteries ?
Headphones
Extra Battery pack to charge USB devices

Sun Protection
Sunglasses 2
Hat with Brim 1
Sunblock 2
Bug Repellent 1

Make up

Concealer 1

Foundation 1

powder 1

Chap stick 1

Blush 1

Mascara 1

Eyeliner 1

Eye shadow 1

Eyelash curler 1

Lip liner 1 

Lip stick 1

Lip stain 1

Toiletries

Toothbrush

Toothpaste

Floss

Shampoo

Conditioner

Lotion

Deodorant

Makeup remover/face wash

Med Kit

Multi Vitamins

Folic Acid

B/C Pills

Benedryl 

Tums

Alka Selzter

Pepto Bismol

Allergy Pills

Mucanex

Asprin (low dose)

Ibuprofen

Acetaminophen

Dramamine

Tweezers

Bandaids

Neosporane

Antiseptic

Eye drops

Afrin

Hand Sanitizer

Sanitizing Wipes

Other

Jewelry

Purse

2 Pens

2 Pencils

Notebook 

Rarely when I travel to a bring a formal outfit or my full make up bag, but this trip is definitely a change of pace. Fortunately, I don't have to pack too many layers as the weather, though rainy, will be warm 24/7. 

I feel like I have over packed. I will let you know when I return home!

Until the next trip...


**Today's title comes from an interview with George R.R. Martin with the full quote reading: When the writing is going really well, whole days and weeks go by, and I suddenly realize I have these unpaid bills and, my God, I haven't unpacked, and the suitcase has been sitting there for three weeks.**

Merry Christmas, Y'all!

Today, I spend the Holiday with my family that I chose.

Hope y'all days are merry and bright and STRESS FREE!

To the lucky person who has never heard it, I can only say:

I have always hated vegetables. Always. Then something strange happened, I started to like them. Mainly it was because I decided that I would cook them. I would no longer depend on the microwave, the Black Eyed Pea Restaurant, the motherly figure just trying to help out, nothing besides me.

And the internet.

The world opened up with the that I could like and enjoy something green. My largest surprise was the day I tried this salad. I never ever thought that Brussels sprouts would find their way into my heart, but this is how they did it thanks to the wonderfulness of my friend Reba.

I never thought I would like Brussels Sprouts Recipe:
Ingredients
Brussels sprouts
cranberries
almonds - sliced
salt
olive oil
lemon juice (if desired)

Method
Preheat oven to 400
Peel or slice sprouts.
Coat with Olive Oil and add a little salt.
Mix and put into oven in a glass dish.
Stir every 5 - 10 minutes
Once the sprouts begins to brown on the edges, add Cranberries
Cook another 10 minutes or so.
Spread sliced almonds on a baking sheet and let toast for 5 minutes.
Combine nuts with sprout and berry mixture.
Take to party and be the toast of the holiday!
(Squeeze a bit of lemon juice over if that strikes your fancy)

It takes a while to roast all the sprouts, but, believe me, it is necessary.

Until the next revisting to that veggie you NEVER thought you would like let alone love...

**Today's titles is from movie Infamous about Truman's voice with the full quote reading: To the lucky person who has never heard it, I can only say: imagine what a Brussels sprout would sound like, if a Brussels sprout could talk.**

You remind me of what is good and possible in this world.

This week at church, we are hosting 4 families with kids. So as it is the delightfulness of this holiday season, I figured some sugar cookies for decorate were in order. I used my favorite recipe for the sugar cookies.

Alton Brown's Magic Sugar Cookies
3 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, soft
1 cup sugar
1 egg, beaten
1 tablespoon milk
powder sugar for rolling out the dough

Method
Sift together flour, baking powder, salt.
Set aside
Place butter and sugar into bowl of electric stand mixer and beat until light in color.
Add egg and milk and beat until combined.
Put mixer on low speed, gradually add in flour, and beat until mixture pulls away from the side of the bowl.
divide in half, wrap in wax paper, and refrigerate for 2 hours
Preheat oven to 375 degrees
Sprinkle surface where you will roll out the dough with powdered sugar.
Remove one part of the dough at a time.
Roll out to 1/4 inch thick.
Move dough constantly to ensure no sticking
If dough has warmed while be rolled out, cover with a cold cookie sheet for 10 minutes.
Cut into desired shapes, place 1 inch apart on GREASED baking sheet.
Bake for 7-9 minutes or until cookies are just beginning to brown
ROTATE cookie sheet half way through.
Let sit on sheet for 2 minutes after they are out of the oven.
Then move to cool completely on a wire rack
Serve as is or iced if desired.
Will last 1 week.

They turned out well enough. The flavor was very nice, but I didn't grease the pan enough it seemed. A grip of the cookies broke while I was taking them off the pan to cool fully on the rack.

But besides that, a nice thick dough that was easily cut-able and firm cookies while not being crunchy.

Until the next dessert...


***Today's title is from Amy Krouse Rosenthal, Sugar Cookies: Sweet Little Life Lessons with the full quote reading: ADMIRE means, I really look up to you and the way you are with your cookies. You remind me of what is good and possible in this world.***

BFMH: Apple O Cakes

Apple Pancake O's

It was a bit of an impromptu breakfast this morning as I didn't have anything prepped or ready. I was thinking Husband would be gone before I woke up. But instead we slept in until 8:15 (wow!), got up at 8:30, and then had breakfast. A lovely leisurely Saturday morning. 

I brainstormed in that 15 minutes of slugamuffinness in bed about what to make.  I remember seeing this on my old Pinterest so I grabbed out my ready made pancake mix and went to town.
pretty much just whip up a batch of your choice of pancake batter, core and peel an apple, dip into the batter and cook like a regular pancake.

Easy and delicious and was nice with just a little honey on top. I think it will be a good choice to use up some apples that are getting a little old.

Give them a try and enjoy! They were Husband tested and approved!

Sumbitches: a second try

So, as good as they may have tasted, I was frustrated by the "hole"liness of the last try at Sumbitches when the whole candy was covered with the peanut butter cookie dough.

So this time I decided to try them as a chip style cookies.

Here they are: Sumbitches - a second try
Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temp
1/2 cup peanut butter
1 egg
1 1/2 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
20 - 30 chocolate covered caramels, frozen and then roughly chopped into bits.

Method:
Beat the butter until creamy, 2 minutes
Add sugars and beat for another 2 minutes
Mix in the peanut butter and egg
Mix together the dry ingredients (flour, soda, powder,and salt)
Stir dry ingredients into the sugar butter mixture gradually.
Stir in chopped chocolate caramel bits
Wrap dough in plastic and chill for 3 hours
Preheat oven to 300 degrees
Shape dough into 1 1/4 half inch balls.
Place about 3 inches apart on an ungreased cookie sheet
Flatten with a crisscross pattern with a fork.
Bake until light brown, 13 - 15 minutes
Cool on baking sheet for one minute and then transfer to rack to completely cool.

Not sure how they will turn out as the dough is chilling right now, but I will let you know post this post!

Until the next experiment...

To speak frankly...

2 different friends of mine got engaged this past month! Hooray for them!

So as I have been in the mood for cookie baking, I decided to use my power of Spritz for good.

So here is the recipe:
Spritz Cookies
Ingredients
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cup confectioners' sugar
2 egg yolks
1/2 teaspoon almond extract
1 teaspoon vanilla extract
Method
Preheat oven to 400 degrees
Sift together flour and salt; set aside.
in a medium bowl, cream together the butter and sugar.
Stir in egg yolks and extracts.
Gradually blend in sifted ingredients.
Separate and add food coloring as desired.
Fill cookie Press with dough and shoot cookies about 1 1/2 inch apart on an ungreased cookie sheet.
Decorate as desired.
Bake for 6 to 8 minutes in preheated oven.

To make them "Engagement" themed, I got a little creative.Using the disc you might use for cheese straws etc (small, star looking one), make a length of cookie and then bring together in a ring shape. I then shaped out a diamond triangle thing to make them look like a diamond engagement ring. Not a perfect science but they were appreciated by the couples.



Get out there and get creative!

Until the next engagement....

**Today's title is from The Importance of Being Earnest by Oscar Wilde from the Mouth of Lady Bracknell. The full quote reading: To speak frankly, I am not in favour of long engagements. They give people the opportunity of finding out each other's character before marriage, which I think is never advisable.**

That's a known fact of science.

What time is it?

Crockpot time!

This afternoon at my lunch, I threw in some chicken boobies cubed up with a bit of my homemade turkey stock (because I didn't have quite enough salsa on hand), 2 cloves minced garlic, 1/2 an onion chopped, a tsp of cumin, a tablespoon of minced jalapeno, and a jar of salsa (and a few throws of hot sauce because us Golomskis like our food spicy). Let it cook on low for 4 hours. Then I shredded up the chicken with a fork and enjoyed on a cauliflower tortilla (aka a low carb tortilla).

"But how do I make cauliflower tortillas" you ask? Remember how I told you about how to "snow" cauliflower? That is pretty much a way to make caliFLOUR. Hehehe, you see what I did there?

Here is the in depth recipe for those as found on my Pinterest Board!
Ingredients
1 head of cauliflower, snowed and wrung "the heck" out
3-4 eggs
salt and pepper to taste
3/4 teaspoon of crushed garlic
1/2 teaspoon of Mexican seasonings
Method
Preheat oven to 375
Mix all of the ingredients together in a mixing bowl. Wring out the snowed cauliflower will make or break this so don't rush that process.
Line baking sheet with parchment paper.
Put mixture in small circles on the parchment paper. It is most important to spread the batter evenly!
Bake for 15-17 minutes, then flip and give them 2 more minutes.
Make ahead if you would like and then brown in a pan to reheat. (Browning helps by giving them a crispy edge and slightly nutty flavor as well)

Until the next meal...

**Today's title is from Maureen Johnson's The Madness Underneath. The full quote: Spicy food and I have a close relationship - an obsessive one, in fact. It it's spicy, I want it. I want to sweat and shake and go half blind from the searing pain...which, now that I put it that way, seems really suggestive. But spicy stuff is addictive. That's a known fact of science. **

Drive you out to the middle of nowhere and leave you for dead?

I got this SPECTACULAR recipe from my MiL. It is tried and true and, so far this season, has been a huge hit. I plan on making HUGE batch for the Nontraditional Christmas I am having this year. By nontraditional, I mean we are not going back to Missouri. Instead, Husband and I will be at the Best Friend's House with their family and any of our friends who aren't going to their respective families.

So here it is: The Tried and True Beauty that is MiL's Egg Nog
Ingredients
6 cups whipping cream
6 cups half and half
24 large eggs yolks (use the whites for a Holiday Angel Cake or something)
2 cups of sugar
1 tablespoon ground nutmeg
1 1/3 cup bourbon
2/3 cup rum
Garnish with cinnamon and nutmeg as desired
Method
Bring cream and half and half to a simmer in a large, deep pot.
Whisk yolks and sugar together in a very large, separate, bowl.
Gradually whisk in half of the hot cream mixture.
Return all of the mixture to pot over stove top
Stir over medium low heat until the custard thickens and leaves path on back of the spoon when finger is drawn across, about 5 minutes (do NOT boil).
Strain into bowl (no curds).
Stir in 1 tablespoon nutmeg.
Allow to cool, then chill.
This can be made 1 day ahead, but keep chilled.
Mix in bourbon and and rum to taste.
Garnish with nutmeg and cinnamon as desired.
*Cook's note: Unless you are hitting up a BIG party, you can probably cut this recipe in half. It is a lot yum and thickened with deliciousness.**

 I dislike Egg Nog. Perhaps due to my 2 seasons of working with Egg Nog Lattes at Starbucks. Don't ever order those people. Seriously.

But THIS STUFF....this stuff is a game changer for me. You don't need much, but it is perfection in a moose shaped glass. This stuff is what Christmas dreams are made of. I truly hope you try this stuff out. It is totally worth it.

Until the next beverage of choice....



**Today's title is from the old Christmas comedy classic, National Lampoons: Christmas Vacation. The dialogue is as follows:
Clark: Can I refill your eggnog for you? Get you something to eat? Drive you out to the middle of nowhere and leave you for dead?
Eddie: Naw, I'm doing just fine Clark.**

Love is tender...

IF you have read the last few posts, you will quickly notice that all the things I made these last few weeks: Bacon Appetizers, Blackberry Cobbler, and today's Pot Roast, are all from The Pioneer Woman. I am on a sort of down home cooking kick right now, so most of her recipes hit the spot right now. I, also, enjoy her conversational nature and the spunky attitude she exudes in her writing. I am looking forward to the day that I can be as confident and prolific in the kitchen as she.

IF y'all are reading the posts diligently, you will have learned by now that our HEFAs were in town for dinner and we had a blast. We got to view the video they had made from our cruise with several appearances of Husband and I. Super fun! Especially because I know how I look when I dance down the Route 66 map on the Disney Wonder. I struggled a bit over what to make for when they came over so I went with something I know that Husband will never say no to: Pot Roast.

http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/

The Perfect Pot Roast
Ingredients
1 whole pot roast She suggested a 4-5 pounds. We had a 3.4 for 5 people and we have TONS of left overs)
2 tablespoons Olive Oil
2 whole onions
6 -8 whole carrots
salt to taste
pepper to taste
1 cup red wine (or sub extra beef broth)
2-3 cups of beef stock
3 sprigs fresh thyme
3 sprigs fresh rosemary

Method
To prep meat, rub (generously) with salt and then pepper.
Heat a large pot or Dutch oven over medium heat.
Then add 2-3 tablespoons of oil (or butter/oil split)
Cut onions in half and when oil is very hot (but not smoking), add onion halves.
Brown onions on both sides.
Remove onions to a plate.
Throw carrots into the same very hot pan.
Toss them around until slightly browned (You aren't cooking them, just browning lightly) then remove to plate.
If needed add a little more oil to very hot pan. place meat into pan and sear for a minute on all sides, until nicely browned all over.
Remove roast to plate.
With burner still on high, use either red wine or beef broth to deglaze the pan, scrapping the bottom with a whisk to get all the yummy bits up.
When bottom is deglazed, place roast back into the pan.
Add enough beef stock to cover meat halfway (2-3 cups)
Add onions and carrots as well as herbs to pot.
Put on lid then roast in a 275 oven for 1 hour per pound.

This as good. I have only ever made Pot Roast in the slow cooker so I was a bit worried about it drying out, but this turned out super yummy. Plus, I have all the things to make more Cottage Pie if I want. I went of recipe only slightly this time. instead of using fresh herb, I put a teaspoon of each in a tea satchel and threw it in the bottom of the pot. It work very nicely, but the dish then lacked the bit of presentation.
Also, instead of doing the one piece of meat, I cut up the large cut into a few pieces and seared each piece. It as easier for serving, and, no, it didn't dry out.

We served this dish separated into different plates for serving, mainly because we had a 10 year old at table with us. We also had some homemade mashed potatos with the Au Jus reserved to the side. Next time I will make a gravy with that Au Jus, super yummy.

Note: I forgot to take a photo the night we actually ate it. Here is a photo of a sandwich Husband made with the leftover meat and onions.

Until the next meal...

** Today's title is again from Jarod Kintz, from Love quotes for the ages. Specifically ages 18 - 81. The full quote reading: Love is tender, like the pot roast I'm keeping warm in my shoes.**

BFMH: Honey Cloud Cakes

So this morning I made Honey Cloud Cakes. It turned out very nice. My only concern is that the only oven proof frying pan I own is my cast iron which really is too big for the order below, let only the half order I actually prepared this morning. (Husband and I are both sick and don't feel like eating much).

Anyway here is the recipe:
Honey Cloud Cakes Recipe
Ingredients:
2 large egg and 2 egg white (room temperature)
1/2 cup warmed milk
1/2 cup flour
2 pinch salt
4 teaspoons honey
2 teaspoons vanilla extract
2 tablespoon butter
For Garnish: soft fruits and honey
Method:
Preheat oven to 200 degrees
Preheat an oven proof frying pan in oven while it heats
Beat egg white until it is white and peaky
Make batter in another bowl by combine egg, flour, salt, honey, and vanilla.
Whisk in warm milk.
Gently fold the egg white into batter with a metal spoon.
Remove frying pan from oven
Melt one tablespoon of butter in hot pan over the stove top.
Pour batter in and cook until edges are set.
Garish with fruit and bake for 7 minutes until puffed and golden.
Drizzle with honey and enjoy!

It was very nice and light. Perfect for a winter day with a high of 80!! Yeah, I know, DUMB!
But I can't control the weather so I can't be too upset about it as it could be worse.

Lots of love to all the people snowed in or freezing their butts off. I'm going to sundress up and make the most of this weather.

Sumbitches...These cookies are good!

I like TV. I have noticed in my older age that I actually enjoy keeping up with shows. Probably because of the magic of streaming, I can binge watch shows. Anyway, the show How I Met Your Mother has kept my attention, as well as most of America's. In a recent episode, the character Lily meets Ted's future wife on the train and introduces her to the perfect cookie, lovingly called: Sumbitches. 

These gems consist of peanut butter, chocolate, and caramel. All the good things. I google searched a recipe and out of the two I found I tried the recipe following.

Sumbitches Cookies

Ingredients
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup creamy peanut butter
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
36 bite size chocolate covered caramel candy bars (in my case, Dove Dark Chocolate Blisses. though rolos might have been a better choice.) 

Method

Beat together first 4 ingredients at medium speed with an electric mixer.
Add eggs, vanilla and beat until blended
Stir together flour and the next two ingredients in a small bowl.
Add to butter mixture, beating until blended.
Cover and chill for at least 30 minutes.
Preheat oven to 350 degrees.
Start unwrapping all the caramels while the dough chills.
Shape about 2 tablespoons of dough around the mini candy bar, using lightly floured hands and roll into balls.
Place about 3 inches apart on an ungreased baking sheet.
Bake for 13 - 14 minutes or until lightly browned.
Cool on baking sheets for 5 minutes, then transfer to wire rack.

While the looks amazing, the majority of these cookies didn't stay in one piece. Either the candies need a thicker coating of peanut butter cookie dough or I need to use smaller bite size candies (or chop up my larger candies) and make these cookies like chocolate chip cookies (more probable as I have another BAG of caramels).

 So much sugar, so little time. 

Until the next dessert...


**Today's title comes from How I Met Your Mother The Locket Episode. I am not going to type out the whole conversation. Just watch the episode. It is really good. **

It's like he's trying to speak to me, I know it.

It's the most sugary time of the year! 

So I am working on special little presents for people in my life which include a half a dozen cookies. so i decided to make the most festive cookies of them all: Spritz! 

As their name implies, "Spritz" is German for "Spritzen" which means "to squirt". Not gonna lie, I think that the word squirt is really funny, but moving on...

 I inherited my Grandma's cookie press and have been itching to use it since the Christmas tree went up. 

Great news: It works and I made 6 dozen cookies yesterday. Now only 12 more dozen to go! so much easier with this thing... 

Fresh for the decorating!

A regal garland adorns this tree.

Yes, those are dinos.

My attempt at a Dalek Christmas Tree

Fossilized Dinos!

These cookies are so much fun as they are a decorator's dream, as well as the sly child (or sugar fiend adult) who knows the "two for the cookie, one for me" rule.


Until the next dessert...



**Today's title comes from Finding Nemo. The full quote is as follows:
Squirt(aka Spritz lol): Good afternoon. We're gonna have a great jump today. Okay, first crank a hard cutback as you hit the wall. There's a screaming bottom curve, so watch out. Remember: rip it, roll it, and punch it.
Marlin: It's like he's trying to speak to me, I know it.**

Georgia shoemakers are tasty.

Check it out, Husband LOVES cobblers. Me, unless my berries are soaked in chocolate or alcohol, I really don't care one. I don't turn my nose up when they show up on my creme brulee, but, really, cooked berries, not my thing. I think Husband is confused by that a bit as they truly seem to be his favorite type of dessert. He likes them so much that the only time I have felt jealous towards another woman (albeit a minuet amount of jealousy) is when I know she makes a cobbler that Husband loves.

The other thing about me and cobblers is that while I don't care for them, neither does my family. We rarely had them when I was growing up. It was cookies, cake, or ice cream of dessert. I, also, am not much of a baker. I know it is just following a recipe, but as some people may have noticed, I don't like to stick strictly to the recipe. 

To get over my fear of making a cobbler and to reinstate my confidence, I decided to make one. If I failed, whatever. If I succeeded, cool, but really whatever. I know this isn't a big deal at all. 

I turned to the lady of rustic deliciousness: The Pioneer Woman! She had two different blackberry cobbler recipes, so, as per usual, I went with the one that I need to buy less new ingredients. So Blackberry Cobbler #2 it was. 

http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl-2/

Blackberry Cobbler (less cake, more fruit)

Ingredients

6 cups fresh or frozen blackberries

1/2 cup plus 4 tablespoons sugar

1 tablespoon lemon juice

1/2 whole zest of a lemon

2 cup of flour

1/4 teaspoon salt

1 table spoon baking powder

1/4 cup shortening

4 tablespoons butter

1 whole egg

1/2 cup milk

Method

Preheat oven to 425

Combine blackberries, 1/2 cup sugar, lemon juice, and zest in a mixing bowl and stir and spread into a buttered Pryex dish.

In a separate bowl, pour flour, salt, baking powder, and 1 tablespoon of sugar.

Add shortening and butter and work mixture together with a pastry blender until the mixture is corse.

Measure 1/2 cup milk, add an egg, and mix together.

Pour into flour mixture, stirring as you go.

Mixture would be smooth and not dry, but not overly sticky.

Take clumps of dough and place on top of the blackberries.

lightly flatten dough with your fingertips. 

Sprinkle the 2 - 3 tablespoons of sugar and bake until golden (about 30 minutes).

This dessert turned out very good. I think that I needed to add a little more sugar on top of the crust top, but it turned out to be a nice balance of tart and sweet. I love tart things so I think I will try something like it again.

I made this the day our Honeymoon Extravaganza Friends of Awesome (HEFAs for short) came to dinner. We met them on the Disney Cruise which we did for our Honeymoon in June and have been keeping up with them thanks to the wonder that is Facebook. They live in Arizona and they were in our neck of the woods for Universal and Disneyland. So, of course, we have them over for dinner! I received confirmation from them that is was yummy as well. 

So there it is: HEFA Tested. Husband Approved.

Until the next meal...

**Today's title comes from Jarod Kintz from At even on penny, this book would be overpriced. In fact, free is too expensive, because you'd still waste time by reading it. The full quote being simply thus: I love peach cobbler. Georgia shoemakers are tasty.**

Rub Some Bacon On It!

Going to a holiday party? Need to bring a dish to share? Be the HIT of the NIGHT with these little buggers!

I found this recipe on The Pioneer Woman's blog:

http://thepioneerwoman.com/cooking/2007/12/flashback_1981_-_holiday_bacon_appetizers/

After finding this recipe, I excitedly told Husband about them. What does he tell me? That MiL has been making them for years! Obviously, the women in his life have great taste.

Here is the recipe for Holiday Bacon Appetizers:

Ingredients:

1 sleeve of club crackers

1 package of Parmesan cheese, grated

1 package of good quality bacon

Method:

Put a cooling rack in a jelly roll pan to create a space for the bacon drippings to go.

Cut bacon slices in half.

Take a cracker and pile a teaspoon of cheese on to it.

wrap the cracker carefully, with tension but not tightly with a half a piece of bacon, covering the cheese pile twice over as well as the ends. (See the link for visual aids)

Place on rack which is on the jelly roll pan.

Repeat until you have run out of bacon.

Bake at 250 degrees for 2 hours.

Seriously good. The best part is that you can make a ton of these suckers and then FREEZE them! They are still yummy when they defrost. That will save you so much time (and money on all those veg plates you buy when you are in a bind for parties) if you get invited to a slew of different parties or events this season.

Until the next meal...

**Today's title comes from Rhett and Link's hit song. Click the link http://www.youtube.com/watch?v=wSReSGe200A to enjoy the greatness of this Burbank Peoples!**

Cut my pie into four pieces.

I don't make pumpkin pies. I go to enough people's homes that serve them and/or have them at functions and work that I don't really every feel like having it at home.

This year, there was a noticeably LACK of pumpkin in my life. My Best Friend brought one for dinner in October, and we have a yummy pumpkin delight cupcake sort of this at our Thanksgiving celebration, but other than that...nada.

So I ended up making one this year. Having never made one at home prior, I was at a loss of where to start. I have several recipes from my Grandma so I looked over those and then looked a bit online and, of course, Pinterest.

As my SOP goes, I looked at the ingredients and figured that I would go with the recipe I had to buy the LEAST amount of new ingredients.

I still had an extra pie crust as I got the two pack for the Kahlua Pecan Pie for our Thanksgiving dinner so the only thing I had to buy was the cream cheese.

Now I know that there has been quite a bit of negative media about Paula Deen as of late. I hope you all have done your research about the matter and know that the way Paula isbeing painted by the media is completely off base. Also, that all the charges have been dismissed by a sound and honorable judge.
http://www.huffingtonpost.com/2013/08/23/paula-deen-lawsuit-dismissed_n_3806580.html

That being said, here is her most delectable of pies (only slightly altered by me):
Paula Deen's (and a little bit me) Pumpkin Pie
Ingredients
1 (8 oz) package of cream cheese, softened
2 cans pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half and half
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 premade pie crust
Whipped cream, for garnish
Method:
Beat cream cheese with hand mixer.
Add pumpkin and beat until well combined
Add Sugar and salt and beat until well combined
Add eggs mixed with yolks, half and half, and melted butter, and beat until well combined.
Finally add vanilla, cinnamon, and ginger and beat until incorporated.
Pour the filling into the pie crust and bake for 50 minutes.
Place pie on wire rack and cool to room temperature, cut into slices and top each with whipped cream.

Until the next meal...

**Today's title comes from Yogi Berra. The full quote is as follows: Cut my pie into four pieces, I don't think I could eat eight.**

BFMH: Crepes

So I followed my mother's advice and, when at a loss for what to make, make it French.

Viola! Crepes!

Crepe Recipe

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

Method

In a blender, combine all the ingredients. Pulse for 10 seconds.

Place crepe batter in the fridge for at least 1 hour.

This allows the bubbles to subside so that the crepes will be less likely to tear during cooking!

The batter will keep 48 hours. I made mine the night before.

Heat a small (6 inch) nonstick pan. Add butter to coat. (I used cooking spray)

Pour 1 ounce of batter into the center of the pan and swirl to spread batter. If the pan is not hot enough, it won't swirl nicely.

Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. 

Lay them out flat so they can cool. 

Continue until the batter is gone. 

It should be about 10 crepes in a 6 inch pan if you aren't making them too thick. 

After they have cooled, you can stack them and store them in a seal-able plastic bag in the fridge for several days, or the freezer for up to 2 months.

When using frozen crepes, allow them to thaw on a rack before gently peeling apart.

For a savory variation, add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach, or sun-dried tomato into egg mixture.

These were delicious. Plus, I have a couple frozen now for dinner or breakfast!

I stuffed our crepes with apples and cheese then drizzled a little honey over it. In hindsight, I think that I will make a sauce to go over it next time. Still, they were light and filling at the same time and I look forward to making them specifically for lunch or dinner. Husband liked it so that is always a good thing! Hope you try these as they aren't as hard as you would think!

I'll be outside for the season.

Husband and I have decked out halls this week!

For my first time ever, we went to "a choose and cut your own" Christmas Tree farm. I grew up with a REALLY nice fake tree so the idea of taking care of live tree kind of intimidates me.

Here we are in front of our tree before we killed it:

And now here it is, mounted in all it's glory in our home:

We thought it looked a bit dull so we added a few more things to it:

Yes, I know, we need a tree topper. You can't see it, but there is a star ornament on the top of the tree. I am working on making a tree topper for next year. I might just make a construction paper topper of Mickey Ears though on Saturday.

I saw a really cool Advent Calendar at Pottery Barn (for $75!!) which I decided to recreate with a Dollar Store Garland, some Dollar Store Mini Stockings, and a splash of paint. Total cost: $7! Now I just need to get the chocolates/toys to go into them. Note how high it is hung. This simply means that Husband gets to eat the majority of the candies once it gets loaded up.

We decided to be like his parents and have a small tree in the front window with the larger tree with presents further back in the house so we use my mini tree from college (Thank you, Auntie). Unfortunately, it is not lit so you can't see it in all it's true beauty.

I got some good looking wrapping paper, glued it on to some card stock, then drew and painted the little Mickey with the Santa hat to make a Disney themed holiday piece. I will probably be making a Doctor Who themed piece for the other picture frame.

And, of course, our entrance way...

Complete with fresh wreath (again, Thank you, Auntie!)

So those are the highlights of our home for this season. Hope it helps to get y'all into the Christmas Spirit!


**Today's title comes Husband's favorite Holiday movie, National Lampoon: Christmas Vacation with the complete quote reading: Well, I'm gonna park the cars and get the luggage, and well, I'll be outside for the season. **

The edges are sharp enough to shave with.

So, as MANY of you (I am sure) have noticed, I have been posting in post quite a bit this last week or so. I have been late/slow for one simple reason. I have not been able to type very fast.

I managed to cut my finger pretty badly with a steak knife while preparing dinner. I was making a simple dish of stuffed chicken and quinoa for Husband and I got myself real good. Good like thought about going to get stitches.

Here is how dinner turned out:

The chicken was stuffed with left over balsamic onion cheesy deliciousness from my stuffed mushrooms and the quinoa was left over from the meal earlier that week.

This is what happen a week and half ago...LOOK AWAY IF YOU ARE SQUEAMISH::

This is how it looked when I wanted to shower:

And this is how it looks now!

Almost all better. Primarily, I am no longer in a splint to keep the bits of flesh pulled together so typing has become a much easier task this last day or so. I will strive to catch up on my posts and get you all more tried and true recipes.


Until the next boo boo...

**Today's title is from A Game of Thrones by George R.R. Martin with the dialogue running like so:
John: Be careful you don't cut yourself. The edges are sharp enough to shave with.
Arya: Girls don't shave.
John: Maybe they should. Have you ever seen the septa's legs? **

Facts must be faced.

As mentioned in a prior post, you will be seeing a lot of soups up on the blog from here until Easter probably. Today's gift is from my MiL's excellent arsenal of delish recipes.

Last year, Husband (then Fiance) asked me to make soup from the turkey carcass. I willing obliged as long as he asked his mother for a recipe he knew he liked. She sent us the Turkey Broth Recipe and this little gem: Garden Soup.

When I first made this soup, I was inclined to think I was not going to like it. I don't really enjoy tomato soups (I have slight allergy) as well as I don't care for Lima beans or (cooked) carrots. How wrong I was. I love this veggie filled soup. I have no problem enjoying this soup despite the fact that I still eat around the carrots (it's a texture thing, not flavor).

This year, we changed it up this year and decided the put in some green beans which turned out VERY good. I have dropped a bit of spinach in my personal bowl as well as Husband this spinach wilted in a soup is a bit odd. I think some form of peas wouldn't go amiss as well as maybe some asparagus. Pretty much add or take out any veggie that suites your tastes.

Garden Soup
Ingredient's
2 cans (29 oz total) of chicken broth (or 4 cups of homemade turkey broth)
2 cans (24 oz total) of tomato juice
1.5 cups of chopped chicken (or the turkey you salvaged from when you made the broth)
1 (12 oz) can whole kernel corn, drained
1 (10 oz) package frozen Lima beans, thawed
2 small potatoes, peeled and chopped
1 medium onion, chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1.5 tablespoons Worcestershire sauce
1 bay leaf
3/4 teaspoon garlic salt
1/2 teaspoon pepper
Method:
Combine all the ingredients in a large Dutch oven or soup pot. Bring to a boil.
Cover and reduce heat.
When it have come down to a simmer, add the bird meat.
Simmer for 1 hour, covered (stirring occasionally)
Remove bay leaf and enjoy.

**Today's title comes from Peg Bracken from The Compleat I Hate to Cook Book with the full quote reading: Facts must be faced. Vegetables simply don't taste as good as most other things do.**

Too many cooks spoil the broth.

What happens when your Thanksgiving dinner is all done?

Make leftover sandwiches?

Start planning Christmas Dinner?

Figure out how to repurpose all the leftover turkey?

Simmer the bird carcass in water with some veggies and make 24 cups of broth?

That's what Husband and I did! Yes, be impressed. Soup is a staple in our home at this point. With Husband working funky hours and needing easily reheated food while I need food that will fill my up, but I won't be binging on, SOUPS are the best answer for our style of life.

Now for most soups you need a starter broth. I can't tell you how many times I have purchased Chicken/Beef/Veggie Stock/Broth. Last year, MiL sent us instructions on how to make a very good TURKEY broth from the bones and stubborn meat on our now mostly devoured bird.

So now I will share it with you: The Turkey Broth Project
Put carcass in a large pot (you can break the carcass if necessary)
Put in enough water to nearly cover the carcass.
If you have them, throw in the following:
an onion or two, peeled and quartered
some carrots, cut into chunks
some celery, cut into chunks
Bring water to a boil then cover pot and turn heat down to a simmer for about 2 - 3 hours.
Remove the bulk of the carcass.
Chill broth over night and then skim off what fat congeals on the top the next day.
Strain the broth of any bones and veggies while salvaging what meat has come way from the bones in a separate container. (you can use this meat in soups or casseroles later.)
Then, using the really good double barrier ziplock bags, measure out 1 or 2 cup batches into the bag. Don't forget to write how much of what is in the bag with a permanent marker.
*Seriously, use the best kind you can find. I had a broth puddle this year from the store name brand kind we normally use.*
Put into the freezer and put out one or two baggies at a time as needed for the recipe you are making.


Until the next Thanksgiving meal....

**Today's title comes from Joan Aiken from the mouth of the most legendary of ladies, Jane Austen, from Ms Aiken's story: Emma Watson: The Watsons Completed **

...about as wholesome and straightforward as you could get.

I love Irish food. No questions about it. I really wish I had a least a speck of Irish blood that I could point at and say "See! SEE!?! I told you it was in my blood!"

Alas, a lack, this will never be the case for me. What I can say in truth is that the Spirit of Eire has embedded itself in the deepest parts of my heart. Probably because of my Aunties being so incredibly Irish.

Moving on to the point, Irish food, I love it. So a couple weeks ago, Husband and I threw a little Harry Potter Party. To keep it in the world of Potter I ended up calling it "Quidditch Player's Pie" as it seems to show up before the matches in the Great Hall, but most everyone know is at Shepherd's Pie.

TECHNICALLY: I made Cottage Pie. Shepherd's Pie has lamb in it. My pie only contained minced beef, therefore, it should be known that I made Cottage Pie.

Now my version of Cottage Pie is incredibly easy and great use of the leftovers from a Sunday Roast.

Cottage Pie Recipe
Ingredients:
Enough meat to cover the bottom of your pan (about a 1 - 2 pounds depending on your pan of choice size)
Half an onion, diced (or roughly chopped cooked onions from the pot roast pan)
2 cloves garlic, minced
A few shakes of the old Worcestershire Sauce
Rosemary
1 - 2 cups beef broth, roast drippings, or bouillon
1 small fab of frozen peas, or left over from a meal prior
1 - 2 cups chopped carrots,or left over from a meal prior
2 -3 cups mashed potatoes, dear God, don't use instant
Method
If starting with raw meat: Cook up meat with onions and garlic with a few shakes of Worcestershire Sauce and dash of dried rosemary or 2 sprigs of fresh.
When nearly done cooking, cover with broth, drippings, or bouillon and let simmer for 5 minutes to allow the yumminess to soak into the meat.
Pour meat, onions, and garlic into a baking pan.
Remove rosemary (if you used fresh) before pouring into pan.
Cover with peas and carrots (if frozen, not need to precook)
Cover with mashed potatoes over everything.
If desired, grate a bit of cheddar cheese over the top.
Bake for 25-30 minutes in a 400 degrees oven.

Cook's note: If you like the a thicker sort of gravy  with the meat, add a bit less broth and substitute a can of tomato paste.

I made a Low Carb version with no carrots or peas and used mashed cauliflower on top. It was pretty decent, though not as pretty or as complex a flavor as the regular type of Cottage pie.

Until the next meal....



**Today's title comes from Alexis Hall wit the full quote reading: The cottage pie was about as wholesome and straightforward as you can get. It was food for the winter evenings and happy days. **

BFMH: Cranberry Cream Cheese "Pinwheel"

I don't know about you guys, but I pretty much always have left over cranberry relish/jelly. This recipe is a great use of what is left over from the wonderfulness that is Thanksgiving.

Plus it is simple, you KNOW I like that.

First off, mix one 8 oz package of softened cream cheese with 4 oz cranberry relish/jelly.

I ended up with more than 4 oz cranberry in mine. don't do that. Stick to the original measurements I stated above. Do as I say, not as I do.



Mix the cheese and cranberry together with a hand mixer until smooth (you see how mine is NOT smooth, don't settle for that like I did). Easy right?

Take one package of the pre-made Crescent Rolls, open them up, and roll them lightly on a floured surface with a floured rolling pin to make them into one single sheet of dough. (I didn't do this and it cost me dearly on presentation and food construction. please do this, don't use the "Oh, I'll just pinch it together" mentality.

Smear cheese and cranberry mixture over half the dough, leaving a 1 inch border as needed.

Fold the dough that is not smeared with the yummy stuff over the smeared size. Then fold and pinch the edges up to form a rectangle of yum.  (I attempted to roll mine. Did not work. Make it into a rectangle, not pinwheels.)

Put on a baking sheet and bake at 375 degrees for 35 minutes



This recipe is a bit tart, so if you are a sweet tooth morning person, add a bit of powder sugar into the cheese and cranberry mixture.

While MY attempt was not pretty, it was tasty. I will do this again when we have company probably.

They make a pretty little Dish...

Something else that was enjoyed at our Thanksgiving feast, much to the delight of my father and his wife as well as Husband, were Creamed Onions and Peas! This old fashioned recipe (first documentation of creamed onions in America was in American Frugal Housewife by Susannah Carter in 1803) never found it's way on to my childhood Thanksgiving plate, but that is not the case for Husband.

Husband's family has made this sort of dish most every Thanksgiving of his life and therefore, he has been missing it the last 5 years that he has hosted his own dinner. But this year: The Sixth Year, that all changed!

I wanted to give Husband a really good Thanksgiving as he gave me a really good one last year (He proposed the Sunday after Thanksgiving 2012). So I tracked down several recipes from his mother that I knew he would like and tweeked a couple of them, knowing he liked more of this or that.

So here it is:
The Not-A-Family-Recipe-But-Still-Really-Good Creamed Onions and Peas (my addition) Recipe:
Ingredients:
4 cups frozen pearl onions
1 cup chicken broth (Or vegetarian broth)
1/4 cup dry sherry
1 tsp minced fresh thyme
1 bay leaf
1 1/2 tsp cornstarch (I used 1 tablespoon flour)
1 cup whole milk (I used 1%)
1 cup heavy cream
salt and pepper
1 bag of frozen peas
1/4 cup minced fresh chives
2 tsp lemon juice
pinch nutmeg

Method:
Bring onions brother, sherry, thyme, and bay leaf to a boil in 12 inch non stick skillet over high heat.
Reduce heat to medium and simmer until liquid evaporates, 12 - 15 minutes.
Whisk cornstarch and 1 tablespoon of milk together in a small bowl until well combined.
Stir cream, remaining milk, cornstarch mixture, 1 tsp salt and 1/2 tsp pepper and peas into onions and bring to boil.
Reduce heat to medium- low and cook, stirring occasionally, until sauce is thickened and onion are tender and peas are cooked, 8 - 10 minutes.
Turn off heat, stir in 2 tablespoons of chives, lemon juice, and nutmeg. Remove bay leaf. Season with salt and pepper to taste.
Transfer to a serving bowl. Sprinkle with remaining 2 tablespoons of chives.
Serves 8 to 10

This dish was very well received by our guests and I have been enjoying the leftovers, as I am programmed to do.


Until the next Thanksgiving meal...


**The title for today comes from Art of Cookery Made Plain & Easy by Hannah Glasse in 1747 in reference to her recipe "Ragoo of Onions". The full quote reads: They make a pretty little Dish, and are very good.**

We should all get together...

HAPPY THANKSGIVING Y'ALL!

Until the next Thanksgiving meal...

**Today's Quote is from Harry S. Truman. The full quote reading: We should all get together and make a country in which everybody can eat turkey whenever he pleases.**

Packed with sugar and coffee flavor.

Today's gift to you, the reader, is a pie of amazing proportions. This pie is pretty much perfect.

Not too sweet, not too nutty, and a refreshing taste of Kahula all around. Very well balanced, and super easy too. Husband got this recipe from his mom and has made it occasionally over the years of Thanksgiving he has hosted. I have a pie I really like: Chocolate Whiskey Pecan Pie! which you will see at Christmas time.

Kahlua Pecan Pie (a la my Mother in Love)
Ingredients:
1 unbaked 9-10 inch pie crust
3/4 cup sugar
2 tablespoons flour
1/2 cup Kahlua
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter, room temp/soft
1 teaspoon vanilla
3 eggs
1/2 cup of dark corn syrup (I didn't have any dark, so I used light and mixed a touch of molasses in)
1 - 1 1/2 cup pecans (at least 1/2 cup chopped. then, if desired, enough halves for a pretty design)
Method:
Preheat oven to 325.
Beat butter, sugar, and vanilla together.
Add flour and mix well.
Beat in eggs, one at a time.
Stir in Kahlua, corn syrup, and evaporated milk.
Stir in chopped pecans.
Pour into pie shell.
If desired: Make a pretty design on top with the not chopped pecan halves.
Bake for 40 minutes.
*This pie browns on top quite a bit, which I like, but feel free to tin foil the crust part of the way through.*
Cool completely and serve chilled.

Until the next Thanksgiving meal...



**Today's title is from Richelle Mead The Indigo Spell The third book in the Bloodline Series, very nice piece of Teen Literature which tells the backstory of the characters in Vampire Academy. The full quote is "It's Kahula, Sage. Packed with sugar and coffee flavor."**

Don't gobblefunk around...

So I made my original recipe deliciousness:

Brie,Onion, and Apple Tarts!

These little buggers are a huge hit with the regulars at my Thanksgiving feast. 

It must be known that Thanksgiving 2012, I had these ingredients around the house the day before the dinner. Being a bit bored, I ended up deciding I liked all these foods, so there for, let's see who they were all together. Prepped them much like how it is described below, then plopped them in a pie crust.

That is how a legend is born.

Here is the basic gist of this delish dish:

Crust:

You can make your own crust if you would like, but I ended up using a puff pastry lining the cup of a muffin tin.

Filling:

1 large onion, diced (I used red this year but it was rather hard to caramelize and a bit bitter so I suggest white or yellow)

1 tablespoon salt 

2 tablespoons of butter

1/2 cup balsamic vinegar

1/2 cup red wine

1/4 cup of flour

1/4 cup of brown sugar

2  green apples, peeled, cored, and diced

8 oz of brie, diced *It isn't necessary, but it is take less time to cook if you take off at least some of the rind*

Method:

Preheat oven to 350 degrees.

In a large skillet, oven medium heat, melt butter.

Add onions to the butter, sprinkling the salt over then as they soften to pull out the juices.

Allow onions to cook, stirring occasionally, until they are soft and translucent.

Add balsamic to the onions. Cook until reduced and syrupy.

Combine the flour and red wine to make into a paste.

Add the flour/ red wine combination to the onions and stir until well combined.

In a mixing bowl, toss apples with brown sugar.

Add apples to onion mix and allow to cook further until the apples are soft.

Once apples are soft, stir in brie. Stir often to encourage the cheese to melt. 

Don't be tempted to turn up the heat, as this will increase the chance of burning the filling.

Slow and steady wins the yummy race.

Once all the ingredients are well combined, allow the filling to cool slightly to thicken into a paste.

Then fill your cups/tarts, bake for 25-35 minutes, and enjoy! Should make 12 tarts.

Chef's note: I will normally make the filling a day or two ahead of time and then bake the tarts the day of as that saves quite a bit of time. Granted, I do that with my pies as well.

Until the next Thanksgiving meal...

**Today's title is from Roald Dahl's masterpiece The BFG. The full quote is "Don't gobblefunk around with words", but I imagine that I can paraphrase this to "DO gobblefunk around with food!"**

Touch has a memory.

As man of you might know, I lived in London for a spell in 2006. While there, I went on many adventures and ever more escapades, always returning to my dorm with a small memento from the day's events. I worked diligently on my school work, harder on my few friendship with those who lived there and worked only slightly on a collage of the things I had brought home. It made it safely back to the states with me and hung on my wall for the last 7 years. 

Alas, as the years of past, and the marital status has changed, I realized I would no longer be displaying my masterpiece. I have grown so much since those most influential days in London-town though the memories and what I learned about myself has stuck with me...hard.

I have retired the collage from my wall and my collection, but I figured I could preserve the physical memories in a few photos. For your curiosity and my continued enjoyment, my London Life Collage.

Until the next adventure...


**Today's title comes from John Keats, whose home in Hampstead Heath I visited with my friend Kelsey while we lived at Regent's Collage < http://www.regents.ac.uk/ >.**