Tidy Tuesday: Konmari Method: Category 4: Other

What I learned about: Category 4: Komono/Other
Komono translates to small articles miscellaneous items. When I explained this category to someone I just said "Everything else that isn't Clothes, Books, Papers, Mementos, or Photos". That being said, there is a law and order to this section as well.
Marie Kondo suggests these Sub Categories in this order:
CDs/DVDs
Skin care products
Makeup
Accessories
Valuables
Electrical equipment (Digi cameras, cords etc)
House hold equipment and appliances (stationary, writing materials, sewing kits etc)
Household supplies (medicine, detergents, tissues etc)
Kitchen goods/ foods (spatulas, pots, blender etc)
Other (spare change, figurines, etc).
If you have many items relating to one type of hobby, create a single subcategory for these items (like Cosplay for me)
The author makes a good point that too many people live surrounded by things they don’t need “just because”. Only keep that which inspires happiness, not what you might someday maybe need. I understand the idea, but the granddaughter of a Depression surviving Grandparents has a hard time with that concept.

Difficult Sub Categories:
Disposables – No, they don’t spark joy by themselves. Don't stock pile them for any reason.
Gifts – Present are not “things”, but a means to convey feelings tone another. You shouldn't keep gifts if they don’t spark joy. I have gotten MUCH better at this in recent years with all the moving I have done. If you don't like it, re-gift it or donate it.
Cosmetic Samples - to be saved for Trips – First questions is: What is the shelf life? Would you use this color on your day today already? Does it spark joy? Unless you have a planned next trip, don't keep it.
Electronics packages – They are bulky and dumb. I didn't even know that people kept the pacakging until I got my Husband a BluRay Player. I can almost understand us keep some boxes since we knew we would be moving, but otherwise, I don't see why you would want/need to.
Unidentified Cords – if you don’t know what it is for, then why keep it? This is a "Duh" Situation.
Broken/not well working appliances – Seriously? No reason to keep such things. This is another "Duh" Situation. Granted we have had out broken Food Processor for 6 months with out it working, but that is because I am waiting on the replacement part.
Spare buttons – You won’t use them unless you are already a sewer. Just buy a new one when you need one,
Products from the latest (now past) health craze – If you haven’t used it yet, you won’t. Having it doesn't make you thinner.
Swag – Thanks Comic-con, I didn’t need all these rubber bracelets, flyers, posters, and such. I just do my best to NOT pick stuff up while I am around the convention and even more so, clean out my bag before I leave the convention center as there might be someone passing that trashcan lid who wants that flyer. but probably not.

How it worked out for me:

This section was hard for me. Mainly because some of these sub categories, much like paper, are not solely under my authority. I went through my CDs/DvDs, Skin Care Products, Makeup, Accessories, and Valuables easily as I know exactly what I had brought into the marriage and that Husband didn't care about my Makeup and most of my Skin Care Products.

Then suddenly I was into the world of Cords and Cameras. I went though what I brought into the relationship, but I still need to ask Husband if he is ok with ridding us of this, that, or the other.

Our "Household equipment and appliances" section is also an awkward section of the cleaning out and most of it is Husband's or is ours so I don't have authority over it.

Household supplies was pretty simple as I felt comfortable cleaning those out as well as the fact that we don't' keep much extra of such things.

Then came kitchen goods and foods. If there is any communal area of our house that I have authority over, it is this area. I went through the pantry and got rid of old things that I knew wouldn't be used. I took stock of what we have so that I can attempt to use it up before we move. We have many kitchen items. I know it is because I inherited things from family members and I was gifted many other items. If you consider the idea of "sparking joy", this whole area wins for me. I love my kitchen. That being said, it was a wonderful feeling to rid myself of cookie cutters and serving dishes I didn't think we would use again let alone WANT to use again, especially to serve our families Thanksgiving Dinner. We got rid of our Juicer because it never works well or easily and it frustrates us more than brings us joy. Otherwise, most everything was kept after I touched everything an then also readied it for moving.

The last subcategory is "other". We keep all our spare change in a coin jar so I really wasn't too concerned with our author's "other" category. I assessed what else needed to be touched that weren't mementos or photos. The only left was my Cosplay and crafting section. Crafting was easy. I got rid of half my crafting boxes and fabric I had been saving for "one day". I also got on myself and finished a few of my projects I had been wanting to do. I felt even happier now that those things were accomplished and could now be enjoyed.

Then came Cosplay. This section was hard. I have gained 20 pounds since a few of these costumes, but they still bring me joy. Then some of the "pieces" belong to my costumer friend who has a selection of wigs. I cleared out a few pieces for costumes that were never used and I have no inclination to wear in the next year, aka no joy sparked. Otherwise though, I kept the majority of them. I think what I enjoy is pretty obvious.

Until the next chapter...

BFMH: Tuscan Baked Eggs

So here we are on a Saturday with a need of a breakfast.

Tuscan Baked Eggs

Ingredients 

2 smoked sausages, sliced at a diagonal

2 tablespoons olive oil

½ onion, diced

1 clove garlic, minced

1 canned tomatoes

2 eggs

Parmesan cheese, grated

Italian parsley, to garnish

Bread, to serve
Preheat Oven 375 Degrees
Directions

Bake the sausages until slightly crisped on the edges.

Saute the onion in olive oil until softened.

Add in some garlic and saute until fragrant.

Add in tomatoes and simmer until thickened.

Spoon some of the sauce into a baking dish.

Crack in one or two eggs.

Spoon more sauce, be careful not to cover the yolks.

Sprinkle the baked sausages all over.

Bake until the yolk is still oozy and the whites are almost opaque.

Sprinkle Parmesan cheese and broil until cheese has melted and egg is to desired doneness.

Add some cheese and wamo! Extra yummy.

This is a great and filling breakfast! I highly suggest everyone make it and enjoy it.

baking baking baking

Yes, that is a Phish shirt.

Cravings: Zucchini Parm Crisps

This is a bit of a modge-podge dish. The side didn't really go with the main course, but Husband I enjoyed it no less. 

Zucchini Parmesan Chips

Ingredients

2 medium-sized zucchini

1/2 cup freshly grated Parmesan cheese

Garlic salt & freshly ground black pepper, optional

Directions

Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.

Wash and dry zucchini, and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.

Zuc Eyes!

While these were not "crisp", they were quite yummy and happily consumed. 

Cheesey yumminess...

The Zucchini Parm Crisps will be made again soon. 

Spicy(ish) and sorta Guac(ish) Chicken.

Personal Post: Week 3 Weigh In for 31 by 31

**This is a personal post for me. Please disregard if you are looking for super awesome food and recipe options**

Working hard on being the best version of me. Down by a total of pounds in 17 days.

Week 1
March 10 - 145.7 pounds
March 11 - 145.7 pounds
March 12 - 144.6 pounds < .9 pound down>

March 13 - 144.6 pounds <same>

March 14 - 143.7 pounds < .9 pound down>  Milestone 1 Reached!!
March 15 - 143.7 pounds

March 16 - 143.5 pounds < .2 pound down>

Week 2

March 17 - 142.4 pounds < .9 pound down> (St Patrick's)
< I did break diet today with "Festive" Beverages...less the a great choice, but necessary to not feel like a completely ass as we were out at our favorite Irish restaurant in Burbank. >

March 18 - 142.4 pounds
March 19 - 142.2 pounds <.9 pounds up>

March 20 - 141.5 pounds <.7 pounds down> - Milestone 2 Reached!!

March 21 - 140.9 pounds <.6 pounds down> (Star Wars Party) 

March 22 - 140.9 pounds (8 Course Meal to Gosford Park Night)

March 23 - 141.1 pounds <.2 pounds up>

Week 3

March 24 -  140.4 pounds <.7 pounds down, 5.3 pounds total> 

March 25 -  140.4 pounds 

March 26 -  140.4 pounds 5.3 pounds at total of  in 17 days

Cravings (St Patrick's Day): Fried Cabbage

I know this is late to be posted, but here it is no less.

Last year, I made Corned Beef and Cabbage. Unfortunately, that always leaves us with  so many left overs. Like so much it is wasteful. So I decided that this year I would make a pretty simple cabbage and pork dish.

Fried Cabbage
Ingredients:
3 slices of bacon
1/2 an onion, sliced
Salt and Pepper
Mushroom stems of an 8 oz mushroom package, finely diced
2 links of chicken Andouille sausage, sliced
1/2 head of Cabbage, sliced
1 cup of Chicken Stock
Method:
Cook up bacon and then saute onion in the bacon fat.
Salt and Pepper and cook until bacon is no longer raw and onion is translucent.
Then add finely diced mushroom stems and let soften.
Add chicken sausage to the mix.
Allow the flavors to intermingle a bit.
Then add cabbage and allow it to be braised a bit with the other ingredients.
Add chicken stock and cook until most of the moisture has been cooked off.

Cabbage!

I enjoyed this dish greatly and I hope you give it a whurl! Here are some other fun pictures from our St Patrick's Day evening!

No, I didn't have any cookies, but friends were very happy to enjoy a few!

Knife Water!

STL Friends!

We were the tidiest of patrons...

Tidy Tuesday: Konmari Method: Category 3: Papers

What I learned about: Category 3: Papers
Ms Kondo asks you to divide your papers into 3 categories and, if it doesn't fit into a category, get rid of it. Those 3 categories are: Currently using, needed for a limited time, and keep indefinitely.
She also has papers divided into needs attention, should be saved (contractual) and should be saved (other). She says, while it is not likely, the "needs attention box" should be emptied every day if possible. A basic rule of thumb of organization, she states that all of the same type of paper must stay in the same area, no where else. One topic I was a little surprised on was for "papers that are not used often" (like insurance policies, guarantees, etc), she suggests to keep them all together and that there is no need to over categorize them. After I thought about that, I conceded that it was a logical idea as you don't need to stress about such things each being in a file folder for itself.

The author found a few types of papers rather troublesome when it came to deciding to keep or not. Here are her thoughts on each:
Lecture materials – will you actually look over the materials again?
Credit card statements – You don’t really need these. Check the statement to your records then dispose of it.
Warranties for Electrical Appliances – you don’t need the manuals. You can normally find them online anyway. Keep all warranties in a single file folder. You don’t need to over categorize as these items are used once a year at most.
Greeting cards – these don’t need to be kept unless they spark joy. You have received it so it has fulfilled it’s purpose.
Used check books – same as the credit card statements
Pay Stubs – same as credit card statements

My reactions: 
I didn't have as much "success" with segment as I had with books and clothes. There is an obvious reason for that: I don't handle the papers in this house. I hand my paycheck (with stub) to Husband as he handles that finances. So the majority of the "papers" would be in his possession. I already went though my "lecture materials" and college stuff a couple years ago and got rid of all of it. The only "papers" for me to go through are really just the warranties/manuals section and greeting cards. Greeting cards quickly end up in the "Mementos" section for me so I won't be touching those boxes even for awhile. So I went though the binder o' warranties and got rid of the manuals and and such we no longer (or ever) needed. I am a list maker, so I made a very obvious place I would be keeping my lists (a currently using piece of paper) and work off them from that location.

Although I have a surplus of cards in my mementos box (my Daddy sends a lot of them), I have been good about greeting cards I have received since reading the book. Husband even made me a HUGE valentine day card that I enjoyed for a week or two and then allowed myself to get rid of it.

So this section wasn't a huge sky opening up and a beam of light striking me as I look up in awe. It was a section that I look forward to helping my Husband with when he reads the book though.

BFMH: Tomato & Avo Egg

This dish is stupid easy, but it is a lovely quick choice for Low Carb Weekday breakfasts.

Tomato & Avo Egg
Ingredients
A Slice of Tomato
A Quarter of an Avocado
An Egg
Directions
Fry up the egg to your liking
Layer tomato and avocado on your plate.
Lightly salt the Avocado and tomato
Top with an Egg
Pepper the Egg
Enjoy...

Yeah, there is NOTHING to this breakfast, but it is SUCH a better choice then grabbing a doughnut or a croissant. This is a great breakfast to keep a girl on track!

Personal Post: Week 2 Weigh In for 31 by 31

**This is a personal post for me. Please disregard if you are looking for super awesome food and recipe options**

One of my goals for 31 by 31 was to lose weight. To get to a "pre baby weight" so that when I did get preggers that I would feel comfortable at my +20 pounds of baby weight.

I started at last April at 143.7 pounds and my goal was to get to (or under) 130 pounds....

Well, over the last 11 months, I managed to get down to 135 pounds in June of last year. I was eating well enough then plus I was training for my 10k. Then I stopped worried about nutrition, the holidays hit, and I feel out of the running gig.

So on March 10th, when I weighed myself to see that I was 145.7, I was very excited. I decided that for the rest of lent (and until I move) that I would be doing South Beach Phase 1. That will be 5 weeks of solid, hard work. No Alcohol, No Bread, No Pasta, No Sugar, No Flour, No Fruit, No Carbs...

I have broken up the 15-16 pounds I would like to lose into Milestones in order to celebrate the small victories. Each Milestone is 2 pounds lost. As there are 8 Milestones, I should clarify that NO I don't think that I should/could/would be able to hit all of these Milestones (lose 16 pounds) in the next 5 weeks. That would be SUPER unhealthy. I feel like a reasonable goal is to hit Milestone 4 (8 pounds) and an ultimate goal over the next 5 weeks is to hit Milestone 5 (10 pounds).

They are as follows:
144 - Milestone 1 - 1.7 pounds lost
142 - Milestone 2 - 3.7 pounds lost
140 - Milestone 3 - 5.7 pounds lost
138 - Milestone 4 - 7.7 pounds lost
136 - Milestone 5 - 9.7 pounds lost
134 - Milestone 6 - 11.7 pounds lost
132 - Milestone 7 - 13.7 pounds lost
130 - Milestone 8 - 15.7 pounds lost

As mentioned above, I started this on March 10th so 

here is my up-to-date-ness of Week 1 and part of Week 2::

Week 1
March 10 - 145.7 pounds
March 11 - 145.7 pounds
March 12 - 144.6 pounds < .9 pound down>

March 13 - 144.6 pounds <same>

March 14 - 143.7 pounds < .9 pound down>  Milestone 1 Reached!!
March 15 - 143.7 pounds

March 16 - 143.5 pounds < .2 pound down>

Week 2

March 17 - 142.4 pounds < .9 pound down> (St Patrick's)
< I did break diet today with "Festive" Beverages...less the a great choice, but necessary to not feel like a completely ass as we were out at our favorite Irish restaurant in Burbank. >

March 18 - 141.3 pounds < .9 pound down> - Milestone 2 Reached!!

March 19 - 142.2 pounds <.9 pounds up>

March 20 - 141.5 pounds <.7 pounds down>

A total of 4.2 pounds down and 2 Milestones Reached in the 11 days.

Cravings (Solution): Jalapeno Popper Chicken

Sometimes you just want bar food. One of the things I tend to crave is the cream cheese yumminess of Jalapeno Poppers. Yet we all know that the deep fried golden delicousness is NOT ok for our guts.
Thus this recipe hit my view and my taste buds:

Jalapeno Popper Chicken
Ingredients

6 Boneless, Skinless Chicken Breast

salt and pepper to taste

For the Jalapeno Popper Layer

5 slices of bacon, diced

1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos)

1/4 cup diced onion

1 (8 oz) package cream cheese, softened

1/2 cup mayonnaise

1 cup shredded cheddar cheese

1/2 cup Kraft grated Parmesan

For the Topping

1 bag of crushed Pork Skins (I didn't use this)

1/2 cup Kraft grated Parmesan Cheese

4 TBSP butter, melted  (I didn't use this)

Directions

Preheat oven to 425 degrees.  Place chicken breast in a 13x9 casserole dish and bake until juices run clear.  30-40 minutes, depending on the size of the breast.   While chicken is baking, fry bacon pieces until crispy.  Remove bacon and add onions and saute until tender.  Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and Parmesan cheese.  Mix until well combined.  Remove chicken from oven and reduce to 350 degrees.  Spread jalapeno popper mixture all over each Chicken breast until well covered.   

For the topping, mix together the crushed pork skins, Parmesan cheese and melted butter.  Sprinkle on top of jalapeno popper topped chicken.  Bake until the tops are lightly browned, about 15 minutes. ENJOY!!!

Paired with a salad!

yumminess!

Oh man oh man oh man! This was SO good! I used low fat cheeses and greek yogurt instead of mayo and then totally left out the butter and pork rinds. Husband flat out said after his first bite: This recipe is a keeper! So we got a good one that is "okish" for South Beach and great on my taste buds. 

Cravings (Solution): Kung Pao Chicken (with Zoodles!)

I don't know how y'all feel about Kung Pao, but for the most part, I love it.
Unfortunately, I can't have rice or tons of sugary sauce when I am trying to be awesome, so here is my cravings solution for Kung Pao Chicken!

Kung Pao Chicken Zoodles For Two

Ingredients:
2 medium zucchini, about 8 oz each, ends trimmed

1 teaspoon grapeseed or canola oil

6 oz skinless chicken breasts, cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper, to taste

1/2 red bell pepper, cut into 1/2-inch pieces

1 teaspoon sesame oil

2 cloves garlic, minced

1 tsp fresh ground ginger

2 tbsp crushed dry roasted peanuts

2 tbsp thinly sliced scallions along diagonal

For the sauce:
1 1/2 tbsp reduced soy sauce (tamari for gluten free)

1 tbsp balsamic vinegar

1 tsp hoisin sauce

2 1/2 tbsp water

1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)

2 tsp sugar

2 tsp cornstarch

Directions:
Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

I added onion and Garbanzo beans and it was extra yummy. Make this some time when you are avoid carbs. It will give you your Schezwan Flavor Fix!

Tidy Tuesday: Konmari Method: Category 2: Books

Again, I started this part of the project with the thought that I might get rid of, like 5 books.

Again, I am astounded by the volume (get it?...literature humor) of things that I would happily part with at this time. As I bagged up the books that I will be getting rid of, I realized I was saving us about 2-3 boxes of heavy lifting and it invigorated me to get going on the other categories!

Y'all! Read this book!

The only time piles are ok!

Books to be rid of

Books to be kept

Here is what I took from the "Books" portion of Section 3:

She suggests that if you have LOT of book that you should divide the books in Sub Categories: General, Practical, Visual, and Magazines. Then go through them in that order. I no longer own tons of books as I have learned that Library are the greatest.That being said, I had a decent few boxes worth of books for the day we move. That being said, I didn't divide into subcategories. She reminds you to pull all the books out just like your clothes and see if it gives you pleasure when you touch it. She specifies that you shouldn't open it to skim or start to read it…Guess what? I did just that on the second book I picked up. *Shakes Head* I recovered and only fell prey to such a think one other time.

She encourages you to ask these sort of questions as well as "Does it spark joy?":
Will you really reread it? Have you read it yet? What books have you reread? Compare and be aware that you probably won’t reread it unless you are an exceptional reader. I found, while asking these questions, that I have no desire to read the Alexander McCall Smith books I have been lugging around for 9 year nor that I will actually reread the Clan of the Cave Bear Series. I did recognize that fantasy based or historical fiction books will get reread by me as well as certain volumes of poetry and plays I own. You learn something new everyday. She instructs you to keep in mind that "sometime" comes never. She goes on to suggest that the first moment you encounter a book is the best time to read it and reminds you can buy or borrow it again someday.

Good, sound advice.

BFMH: Asparagus Gruyere Tart

I found this recipe, thank you Martha, and was more than a bit certain that it needed to be made and put into my stomach.

Asparagus Gruyere Tart

Ingredients

Flour, for work surface

1 sheet frozen puff pastry

5 1/2 ounces (2 cups) Gruyere cheese, shredded

1 1/2 pounds medium or thick asparagus

1 tablespoon olive oil

Salt and pepper

Method:

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Yeah, I totally didn't go buy any puff pastry for this...that stuff is so expensive and I can't eat it right now as I am dieting. Husband was thrilled when I made it on a bed of biscuit though and added cheddar cheese instead of Swiss. Obviously, I will need to make this in the future some day "properly", but for now, this was a great one person breakfast for husband. I had a Ham and Egg cup instead.

Cravings: Hot Chocolate From Scratch Chocolate Off!

Husband LOVES hot chocolate. He had the most amazing Hot Chocolate at the Disneyland so I decided that I obviously needed to perfect a recipe for him.

Here he is sipping some.

1) Belgium Hot Chocolate <This was the winner in Round 2>

Ingredients:

2 cups Whole Milk

1 cup Half & Half

4 oz. real Belgium Bittersweet Chocolate 

2 oz. good quality Milk chocolate

1/4 tsp. sea salt

1/2 tsp. ground cinnamon

Method:

Melt chocolate slowly in milk. Add Half & Half. Heat, but do not bring to a boil. Whisk until frothy. Europeans don't have as sweet as tooth as Americans. If needed, add a Tbsp of sugar.

2) Italian Hot Chocolate <This was the runner up in Round 1>

Ingredients:

2 1/4 cups Whole Milk (or less fat milk will work as well)

1/2 cup unsweetened cocoa powder

1/4 cup plus 2 to 3 Tbsp sugar (adjust to your taste)

1 1/2 Tbsp. cornstarch

1/8 tsp. sea salt

Method:

Whisk all ingredients in pot over low heat until blended. Continue to whisk occasionally until mixture comes to a boil, let simmer for a minute until thick. Mixture will create a 'skin', so either serve right away or place plastic wrap over mixture and store in refrigerator until ready to reheat and serve.

3) Mexican Hot Chocolate

Ingredients:

2 cups Whole Milk (or less fat milk will work as well)

1 cup half & half

6 Tbsp brown sugar

4 1/2 oz. bittersweet good quality chocolate (recommended: American made Scharffen Berger)

1/2 tsp pure vanilla extract (Mexican of course!)

1/8 tsp ground Nutmeg

Cayenne Pepper (to taste...start with a dash and go from there. I like a pinch or two)

Cinnamon Sticks (if you don't use these, then add 1/8 tsp of ground Cinnamon, but don't you both as it will be too cinnamon-ee.

Method:

Melt chocolate slowly in milk until melted, whisking occasionally. Heat, but don't boil. Add rest of the ingredients. Taste and adjust seasoning if needed.

4) Christina’s Italian-Style Hot Chocolate

(makes 2 servings)

12 ounces 2% or whole milk (plus 2 or 3 tbsps)

4 tbsp very good quality unsweetened cocoa

3 tsp corn starch

2 oz very good quality dark or bittersweet chocolate

3 tsp sugar (more or less, to taste)

To Prepare:

Place cocoa powder and corn starch in small mixing bowl.

Add 2 or 3 tablespoons milk and mix the cocoa and corn starch into a smooth and slightly runny paste (add more milk or water if needed.)

Next, heat milk in small saucepan over medium low heat, and add the chocolate.

Whisk to mix in chocolate once it begins to melt.

When the milk is starting to get hot, pour in the cocoa mixture, while whisking constantly.

Now its time to sweeten the cocoa-add the desired amount of sugar.

Go ahead and taste it to see if it needs more sugar…

Let the hot chocolate come to a slight simmer, at this point stirring with a wooden spoon, then remove from heat. The beverage should be thicker than regular hot cocoa, but not super thick and heavy (pudding-like.)

Pour into your desired cup or mug…mmm…doesn’t that look decadent?

To add the royal (American)l touch, a dollop of freshly whipped cream and chocolate shavings!

5) Very Decadent Hot Chocolate <This was the winner in Round 1>
Serves 2

Ingredients:
4 oz. dark chocolate, chopped
2 cups whole milk
2 tsp corn starch
about 2 Tbsp sugar
generous pinch sea salt
splash vanilla extract

Directions:
In a small heavy-bottomed saucepan, melt the dark chocolate with a splash of milk over medium-low heat. Stir. Whisk corn starch with rest of milk (vigorously or else you’ll end up with clumps of corn starch in your drink) and slowly add it to the melted chocolate. Add sugar to taste. Keep stirring until it reaches a low simmer and becomes thick enough to coat the back of a spoon. Remove from heat and stir in salt and vanilla.

Divide between two cups.

6) Italian Hot Chocolate

Serves 2

Ingredients

4 oz. dark chocolate, shaved

1 1/2 cups milk

1 tablespoon sugar

3/4 tablespoon cornstarch

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

whipped cream, optional

Directions

Place shaved chocolate in a small saucepan over low heat and add 2 tablespoons milk and vanilla extract.

Use a wooden spoon to stir chocolate as it begins to melt.

Slowly add remaining milk and continuing stirring until completely smooth.

Add in sugar, cornstarch, cinnamon, and sea salt, and stir until everything is dissolved and combined.

Once mixture boils, let it cook for another 1-2 minutes, or until thickened enough that it coats the back of your spoon.

Pour into 2 mugs  (top with whipped cream if desired) and serve immediately.

7) Melted Hot Cocoa <This was the runner up in Round 2>
INGREDIENTS:

Melted Hot Cocoa

8 Squares (4 ounces) Dark 100% Cocoa Baker's Chocolate
2 Squares (1 ounce) Semi-Sweet Baker's Chocolate
2-4 teaspoons honey, depending on how sweet or bitter you like your chocolate

3/4 Cup Whole Milk, at room temperature 

To make the hot cocoa, melt down the chocolate pieces in the top of a double boiler, stirring constantly. Add the honey and milk and continue stirring until it's one fluid mixture and becomes very warm. Evenly distribute the cocoa between two serving glasses and top with the whipped cream and a pinch of sea salt for garnish. Serve immediately. 

I did all of these together as they all had cornstarch in them.

I did a blind tasting for Husband in sets of 4. He ranked them with Texture, Consistency, Flavor, and Richness to help figure out which he liked best.

I grouped Numbers 2, 4, 5, and 6 together as they all call for Cornstarch and 1, 3, and 7 together. I then did a tasting of 4 with his top two of each group to figure out which one he liked best which were 1, 2, 3, 4, 5, 6, 7 .

AND THE WINNER IS:

***DRUM ROLL PLEASE.............. ***





Number 1!

1) Belgium Hot Chocolate <This was the winner in Round 2>

Ingredients:

2 cups Whole Milk

1 cup Half & Half

4 oz. real Belgium Bittersweet Chocolate 

2 oz. good quality Milk chocolate

1/4 tsp. sea salt

1/2 tsp. ground cinnamon

Method:

Melt chocolate slowly in milk. Add Half & Half. Heat, but do not bring to a boil. Whisk until frothy. Europeans don't have as sweet as tooth as Americans. If needed, add a Tbsp of sugar.

Cravings: Banh mi hot dog

While tooling along on the internet, specially Pinterest, this Real Simple Recipe popped up in front of my faceballs (eyes) and I got incredibly excited.

Banh mi Hot Dog

Ingredients

4 hot dogs (I used Turkey Dogs)

¼ cup mayonnaise

1 tablespoon Sriracha 

1/2 teaspoon sugar

4 hot dog buns, split

1/4 cucumber, thinly sliced

1 large carrot, shredded

1/4 cup fresh mint leaves

Directions

Cook the hot dogs according to the package directions.

In a small bowl, mix together the mayonnaise, Sriracha, and sugar.

Place a hot dog in each bun and, dividing evenly, top with the mayonnaise mixture, cucumber, carrot, and mint.

Turkey dog for the win!

So Yums! Much Carrot.

This turned out DELISH! The sauce was excellent and the mint with the carrot made it very Vietnamese.  While the Hot dog bun was nowhere near the greatness of the baguette that is Banh Mi, it was a great substitute for my craving of a Vietnamese sandwich.

Until the next craving....

Cravings: Thai Coconut Chicken

If you haven't been able to figure it out yet, Thai and coconut are two of my main cravings I have. So I figured why not combine the two!

Thai Coconut Chicken

Ingredients

1 pound Chicken breast

2 cloves garlic minces

½ cup mushrooms

½ cup carrots

1 cup zucchini   

1 can coconut milk

3 ts curry paste

½ ts pinch of kosher

1 tbsp red chili   pepper slices

1 tbsp coconut oil

Method

In a small bowl combine the canned coconut milk with the green curry paste. Set aside.

Preheat a large, high-sided skillet with a lid, to medium-high and melt the coconut oil in the pan.

Meanwhile, cut the chicken breasts into 2-inch cubes and season one side with sprinkling of kosher.

Sauté chicken in coconut oil then add add veggies and spice. Add coconut milk and curry paste.

Simmer for 8 minutes. Serve over cauliflower rice.

I didn't do Cauliflower Rice. Not Low carb.

This turned out really well. While I prefer a bit more heat and sweet behind it, this is a good base recipe. I ended up adding Sirracha and Honey to make it the way I wanted it. The best part about this meal is that it gets better as a left over. Husband and I will eat well this week!

Until the next craving....

Tidy Tuesday: Konmari Method: Category 1: Clothes

My reaction after going through my clothes:

Y'all, this book. You should read it. 

Look at all those bags with the book that made it happen!

So I started this thinking that I had gotten rid of most everything I would be getting rid of. I had already donated 5 bags of clothes and things to the local Charity shop. The Month of January had been a clean out of my clothes and I was feeling pretty confident on this topic. Then this book came into my possession. And, boy howdy, was I wrong.

Before: Closet Left

Before: Closet  Right

Before: Full Drawers: Squished Tight.

Before: Full Drawers: Squished sooooooooooo tight!

Before: Full Drawers: Squished Tight with all the clothes!

Like I said, I have gotten rid of QUITE a bit of clothing over this month already. Marie Kondo, the creator of the the "KonMari" method (it is her name, get it?), sounds more like a life coach than some sort of guru on top of a mystical mountain. This isn't Feng Shui or anything, this is a process that she figured out over the course of her life as a "Professional Tidier" or organizer as we might know it as here in the States. She even says that while this method is not Feng Shui, it is should be done so that you can then Feng Shui your home as you have the space to move things around.

I sorta rolled my eyes when Jessy suggested this book to me, but she and our friend Sarah were raving about it so I gave it a chance. All I can say is yowzer now. I have changed the face of my closet and feel so much better about all of it. I have been able to keep it looking this nice since I "Konmari"'d my clothes, too! THAT is the biggest thing that has impressed me about it.

Here are the numbers:

Tops (including PJs): Started with 117, Got rid of 31, Keeping 86

Bottoms (including PJs and leggings): Started with 86, Got rid of 34, Keeping 52

Dresses: Started with 73, Got rid of 23, Keeping 50
Hung clothes: (jackets and coats): Started with 13, Got rid of  3, Keeping 10

Socks: Started with 25, Got rid of  9, Keeping 16

Underwear: Started with 21, Got rid of 9, Keeping 12

Bags (including suitcases and grocery): Started with 16, Got rid of 4, Keeping 12

Accessories (belts and scarves): Started with 26, Got rid of 6, Keeping 20

Specific Events Clothes (Swimsuits, Snow, Formals, etc): Started with 15, Got rid of 4, Keeping 11

Shoes (including boots, flip flops, slippers: Started with 31, Got rid of 2, Keeping 29

Most importantly: 62 hangers have been liberated. and 1 whole drawer in my dresser.

Also, I can now easily fit my sewing machine in my closet as well as my suitcase of bags which previously had been in my Husband's closet.

ALL THE CLOTHES

A CLOTHESPLOSION

After: Closet Left

After: Closet Right

And then there is my dresser: the clothes can BREATHE now!

PJ Shirts and Night Gowns

PJ Bottoms

All My Tee Shirts!

Tank Tops and Jeans

Shorts and pants!

This method has totally changed my closet and how I view the area as my sacred space, not just storage. While I don't "Thank" each item at the end of each day, I find that replacing it in it's right place is a ceremony and a sign of respect to the item.

Here are some notes from the Clothes portion of Section 3:
The Author insists that you do clothes in this order:
Clothes Sub Categories: Tops, Bottoms, Dresses, Hung clothes – jackets and coats, Socks,
Underwear, Bags, Accessories, Specific events clothes, and Shoes

This includes EVERYTHING you have in the category. She suggests you start wiht your off season clothes of each category first and ask "will this be the first thing I want to wear when the temperature is correct for it?" or "Does it spark joy?". She warns against the “downgrade to lounge wear” pot hole that many of us fall into. If it doesn’t inspire joy, there is NO reason to try and “relax in it” at home. She states quite boldly that what you wear in the house, impacts your self image outside of it. She goes on to explain why folding is like the super duperest best thing ever and now that I have tried it, I couldn't agree more. The trick is folding to stand up, not Gap Store it flat. Also, the more you handle your clothes, the less likely you are to "forget" about items. She suggests that folding clothes can be a meditation, not a chore, and that you should "only hang the willing". Arrange your clothes in the closet so that they rise to the right, which I did, as it gives a relaxing feeling, which surprisingly, it does. Even when the door is closed, you will feel fresh and rejuvenated. The one thing she said that I felt guilty that I didn't see it earlier is the thought process of not balling up socks or stockings, Give them peace and rest while they are in your drawer and then the elastic won't give out as quickly either. In you closet and drawers, don’t over categorize your clothes, only warmer/heavy to the cooler/lightest.

Next up will be Books!

BFMH: Berries and Cream Cheese Monkey Bread

I don't have a link for this unfortunately, but idea is pretty basic. I actually ended up using a biscuit dough, and not a pizza crust and Husband was very happy with it.

Berries and Cream Cheese Monkey Bread

Ingredients

2 (11 ounce) packages Pillsbury Thin Crust Pizza Dough (22 ounces total)
½ cup strawberries
½ cup blueberries

3 tablespoons sugar
1 (8 ounce) package of cream cheese, room temperature

Method

Preheat oven to 350 degrees.

Spray an 11-inch spring-form pan with cooking spray and set aside.

Place all berries, cream cheese, and 1 tablespoon of sugar into the bowl of a food processor and process until smooth (about 1 - 2 minutes).

Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side.

Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese.

Roll up both dough sections into a log -- jelly-roll style.

Trim off the ends of each roll to make them neat, and then,

Cut each roll into 15 1-inch pieces.8. Place each piece of dough into prepared round or bundt pan, placing them side-by-side in concentric circles until entire pan is filled.

Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden.

Serve immediately.

This turned out exactly as you might expect. Carby, creamy, sweety,and berry. Everything a breakfast should be...at other times.

Cravings: Thai Crab Cakes

After talking about making Crab Cakes for the "Back to the Basics: Steakhouse Edition" I decided I has to make a batch of these as well! A special shout out to my friend Ken for suggesting I try it out! Then I found this one for the Peanut Cilantro Sauce.

Thai Crab Cakes

Ingredients

6 medium raw shrimp, shelled, washed and deveined

1 teaspoon nam pla (fish sauce)

1 pound fresh lump crab meat, picked over for cartilage

1 egg

¼ cup chopped scallion

¼ cup chopped cilantro

1 fresh chili, preferably Thai, minced

1 teaspoon minced fresh ginger

Salt

freshly ground black pepper

2 to 3 tablespoons bread crumbs, preferably fresh

About 1/2 cup all-purpose flour for dredging

Peanut or vegetable oil as needed

Lime wedges for serving

Preparation

Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.

Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Cilantro make a huge difference

These were many times better than the last ones I made. I highly suggest these as an alternative to "regular" crab cakes. the addition of the shrimp is a huge improvement and flavor is very good. I HUGE THANK YOU to Ken for the suggestion as I will never go back now.

Until the next meal...