Sharing some sun...

...flower.

Isn't that beautiful? Doesn't it make you want to take your jacket off and put some flip-flops on? I found that in my iPhoto library. It's from last July.

I'm in the mood for baking, so I'm searching through some recipes to figure out what I want to make today. What I'm actually hungry for is another BLT...got to stop looking at those pictures of bacon...but don't want to repeat myself.

I'll look for something "mocha". Check back later, okay?

random amusements

BONK!

C'mon, Hawks, please don't get beat by St. Loser tonight...I don't think I could take that.

Grrrrr....

If I get really upset, I'll end up baking something!

random amusements — Sweet Lemonade Award

Sweet Lemonade Award

Gwen sent this to me/nominated me, and it has taken me a while to create a list because I'm relatively new to this blogging thing. The award is for having a great attitude.

My nominees:

1) Carolyn Tang, Editor-in-Chief, urbanvivant.com
I worked with the cute, brilliant, and hilarious Catango in the past, and although we don't visit like we probably should, I still consider her one of my favorite people ever. Meow!

2) Cathy @ Noble Pig
I like her sense of humor and her recipes. Oh, and especially the food photos!

3) Jen @ Real Good Taste
Exactly as titled, Jen makes real good food.

4) Suzanne @ The Farmhouse Table
Really an amazingly comprehensive site and recipes to drool over.

5) Thibeault's Table
I forget what it initially was which drew me to this site, but I keep going back because the recipes are all things I love to eat!

6) Dagmar @ A Cat in the Kitchen
A love of cats and food—something we have in common!

Claire's Orange Marmalade Bars

This recipe was given to me by my good friend, Claire. I have not had the opportunity to try it out yet, but I'm sure it will taste great. Thanks, Claire!

Orange Marmalade Bars

1 pkg. store-bought cookie dough [sugar cookies]
1 jar orange marmalade
1 bar of chocolate, or some chocolate chips, melted

1. Flatten out the cookie dough on a cookie sheet. Bake at 350 [or as directed on package] until lightly browned.
2. Allow to cool.
3. Spread orange marmalade evenly over baked cookie crust.
4. Melt chocolate [in microwave] and drizzle over top of bars.
5. "Enjoy your orange/chocolate marmalade bars!" (per Claire)

Spinach and Feta Stuffed Chicken Breasts

I made this up. Seriously. I had some baby spinach in the fridge and I was getting sorta tired of spinach salad, so we picked up some feta cheese while running errands, and this is what I created. It was FABULOUS!

Spinach & Feta Stuffed Chicken Breasts

5 or 6 boneless, skinless chicken breasts
2 to 3 c. baby spinach leaves, chopped
6 oz. feta cheese, crumbled
1 clove garlic, minced/pressed
1 egg, slightly beaten
1/2 c. cottage cheese
dash of: oregano, black pepper (NOTE: no salt needed because feta is salty!)
garnish: paprika & lemon wedges

1. Heat oven to 375˚.
2. Cut chicken pieces open to create pocket by slicing most of the way through, leaving one edge still attached. (NOTE: at this point, you can also pound the chicken with your meat hammer to flatten it out and make stuffing easier. I did not do this.)
3. Mix all stuffing ingredients in medium bowl; be sure to evenly distribute egg.
4. Spoon spinach-cheese mixture into pockets of chicken breasts; secure edges with toothpicks. Pile any leftover stuffing mix on top.
5. Place stuffed chicken breasts in 9x13 baking pan, drizzle each with a little olive oil; sprinkle with paprika, if desired.
6. Bake at 375˚ for 40-45 minutes.
7. Serve with lemon wedges—this is important, as the fresh-squeezed lemon flavor really enhances the spinach and cheese!

(NOTE: I served this with steamed cauliflower as a side, which is a more delicate flavor that will compliment the strong taste of the chicken without overpowering the meal as a whole.)

Chocolate Bundt w/ Ganache

On a whim, I decided to make a chocolate cake. It's just a box mix, but I baked it in my ever-so-cute heart-shaped Bundt pan. I considered making some buttercream frosting, but decided on a chocolate ganache instead.

Chocolate Ganache

1 c. semi-sweet chocolate chips
1 T. butter (not margarine!)
2 T. half and half (or heavy cream)

1. Melt chocolate in double-boiler, or in microwave.
2. Stir in butter; then stir in half and half.
3. If the consistency isn't real smooth, you can beat it on low with an electric mixer.
4. Drizzle slowly over cake.
5. ENJOY!!!

NOTE: I added a teaspoon or two of instant coffee granules to the cake mix; not enough to make it truly "mocha" but enough to enrich the flavor or the chocolate. Only use Maxwell House instant—the others are all crap!

POLL: Strength in Numbers

POLL: Strength in Numbers feature; what do you want to see?

Going back to my original ideas for this feature, I'm asking what you'd like me to focus on, or what additional ideas you can come up with.

So far, I have sketchy outlines for three or four posts, including, but not limited to:

• cardio intro — what to do and why.
• "You don't know squat" — squats are a total-body basic exercise.
• "Biceps rule" — a major muscle group that shows its homework is done.
• "Protein shake trials" — I compare brands of protein shakes I've tried.
  

Please vote in the associated poll, which will run from 3/30 to 4/16.

Keeping it simple...BLTs

We had BLTs last week, and I had to take a picture of the bacon...you know what I mean.

So, there's no "recipe" for BLTs, and if you need one, then you probably should not be in the kitchen, or anywhere near a stove.

I didn't get a photo of either sandwich because my brain processed the priority of eating it over the need to take a picture of it. Again, you know what I mean.

Make a BLT...you won't regret it!

Gripe Of The Day

Alex Burrows Is A Hair-pulling Sissy

There is no hair-pulling in hockey!!!!!!!

While fighting Blackhawks defenseman Duncan Keith, Alex Burrows suddenly reverted back to childhood where he apparently fought with a lot of other little girls and learned how to focus on pulling someone's hair during a fight.

Un-be-****ing-lievable...


Not just once. Not just twice. Not even three times. But four times during the same scrap.

Burrows, you are a gutless punk. If you were a man, I'd slap you...

Gripe Of The Day

Migraine...

Chat with you later...

A movie that won't scare Auntie D

A long time ago, Auntie D admitted that the movie "Jaws" scared her badly when it first came out, many years ago. Don't know why I just remembered that, but I've been watching Animal Planet Channel a lot, and they love showing people getting bit, or almost bit, by sharks. Maybe that's the connection.

I don't intend to be in a situation where I could become shark bait, either. Basically, I try to avoid places like outer space or underwater. Anywhere I have to bring my own supply of oxygen, you can count me out. Seriously.

So, anyways, this is my shared chuckle of the day:

Jaws in 30 seconds, reenacted by bunnies…

Cinnamon Rolls

This was one of my dad's favorite Sunday breakfasts. Had they lasted longer, I would have taken him one of the batch I made this weekend. Sorry, Dad!

Cinnamon Rolls

1 pkg. Pillsbury Hot Roll Mix
1 c. hot water
2 T. butter, softened
1 egg

filling:
3 T. butter, softened
1/4 c. sugar
1/4 c. brown sugar
2 t. ground cinnamon

glaze:
1 c. powdered sugar
1 to 2 T. half and half
1/2 t. vanilla

1. Butter a 9 x 13 inch baking pan.
2. In large mixing bowl, combine yeast packet with hot water. Stir to dissolve.
3. Mix in butter and egg, then add flour packet from roll mix. Stir until dough pulls away from the sides of the bowl.
4. Turn dough out onto floured surface and knead for five minutes. Let dough rest while you prepare filling ingredients.
5. Measure sugars and cinnamon into small bowl; whisk together, breaking up any lumps in the sugar; set aside.
6. Roll dough out into a rectangle about 15 inches long by about 10 inches wide, give or take.
7. Spread dough with 3 tablespoons of soft butter; heat the butter in the microwave for 5 seconds if it's being stubborn and won't spread nicely.
8. Slowly sprinkle cinnamon-sugar mixture over dough, leaving a 1-inch border on one of the short sides (you'll need to seal this seam).
9. Beginning at the 10-inch side without the bare border, carefully roll up pastry dough tightly. Using a dab of water, seal the bare border edge to the roll.
10. Cutting the rolls with a knife can get messy, as a knife will typically smash it, so I use a piece of dental floss to cut the rolls. Yes, dental floss. Waxed or unwaxed is fine, but don't use mint-flavored! Slide the floss underneath the dough and cross it over the top, then pull and it will cut through easily without misshaping your rolls.
11. Place in buttered pan, and cover with waxed paper and a towel, allowing to rise for 20-30 minutes.
12. Heat oven to 375˚.
13. Bake at 375˚ for 20 to 30 minutes until browned.
14. To prepare glaze, mix all ingredients together. Slather over hot rolls.

Mmmmmmm.....

random amusements

Teeeeeeeeee-muuuuuuuuu.....!

Teemu Selanne scores the only goal in the shootout, and Anaheim beats Nastyville. Take that, Nashville!!!!!


only current game photo I could find; this is not following the SO goal, but it is from that game:

Signs Of Spring

Just some flower pictures to enjoy...

Daffodil sprouting...

Crocus not coming up:

Tulip bulbs sprouting:

A cake for the weekend

I've made this for holiday events in the past, but it seemed like a good suggestion for the weekend. If you do this right, when it cools it will have the consistency of a giant glazed donut!

Bacardi Rum Cake

Cake:
1 pkg. (18 1/2 oz.) yellow cake mix
1 pkg. (3 3/4 oz.) Jell-O instant pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
3/4 c. Bacardi dark rum

Glaze:
1/4 lb. butter (1 stick)
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

1. Heat oven to 325˚.
2. Grease and flour 10" tube, or 12-cup Bundt pan.
3. With electric mixer, mix all cake ingredients together, and pour into pan.
4. Bake 60 minutes or until toothpick inserted in center of cake comes out clean.
5. Cool cake, then invert onto serving plate.
6. Using a fork, stab the top of the cake to make small poke holes where the glaze can seep in a little bit.
7. Prepare glaze by melting butter in a sauce pan. Stir in water and sugar.
8. Boil for 5 minutes, stirring constantly.
9. Remove from heat and stir in rum.
10. Spoon and brush hot glaze over surface of cake, slowly. Allow cake to absorb glaze as you are working. You can use a pastry brush to slather some glaze on the sides of the cake.

Shrimp Dip

Just in time for the weekend, here is a quick and easy recipe to serve with crackers for your family and/or your party.

Shrimp Dip

2 pkgs. (8 oz. ea.) cream cheese, softened at room temp.
1/4 c. mayo
2 t. horseradish sauce
1 T. parsley flakes
1/2 lb. (8 oz.) cooked shrimp, chopped

serve with:
1 jar cocktail sauce
lemon wedges

With electric mixer, beat cream cheese until smooth; add other ingredients and mix well. Serve on crackers with cocktail sauce and lemon wedges.

random amusements

A blast from the past 80's style...

Last night, as I was trying to get to sleep, a movie title and a vague memory popped into my head. (I know! Go figure, right?!)

I thought about the title of a semi-shitty 80's movie called "Light of Day" which was about a garage band, and I thought it had Justine Bateman in it...then the haze lifted and I realized it was Michael J. Fox and some other chick... (Joan Jett)

The connection with Justine Bateman nagged at me, because I *knew* she had also done a semi-shitty garage band movie in the 80's.

I had to look it up on IMDB and turns out it was called "Satisfaction," which, ooh, the irony, is something you're very unlikely to gain from watching this movie.

So, for whatever it's worth, there's a little 80's nostalgia for ya that my subconscious dug up while I was on the verge of sleep.

Does this stuff happen to you, too?

I also found myself wondering if my cat likes his name or not...?



references:
"Light of Day"

"Satisfaction"




PSMoreThoughts: Why has no one noticed the "disclaimer" at the bottom of the page here...? I keep trying to think of things to add to it... Maybe it just isn't as funny as I think...? No one has noticed what the "calorie counter" links actually are, either...
I really need to stop thinking so much!!! Any wonder how I came up with the segment title "random amusements"?!!!!

Potato Bread

When I first received it as a wedding/shower gift, I was please with my bread machine (it's an Oster). It was fabulous for the first few years, but then my breads began going awry—even the mixes I bought—and I couldn't figure out why. So I began making breads by hand, and the machine went on a shelf. Now I've gotten it back out, and after using it for dough only, I finally decided to give it another chance. I rarely forgive, if ever. This time, the bread machine works. I guess it learned its lesson…? LOL…

Potato Bread…in the bread machine

1 1/2 c. warm water
2 T. butter
4 c. flour
1/2 c. dry potato flakes
4 t. sugar
2 t. salt
1 3/4 t. (1 packet) active dry yeast (or bread machine yeast)

1. Place all ingredients in bread pan in the order listed.
2. Insert bread pan into machine, close lid, plug in.
3. Select number for 2-pound loaf.
4. Press "Start."
5. During the mixing cycle, look into bread pan to make sure there are no dry ingredients stuck to the walls of the pan anywhere; scrape them down with a rubber spatula—carefully—as the dough ball is twirled around.
6. Wait for your bread to be done.
7. Enjoy…nom, nom, nom…

Qu'est-ce que c'est?

Qu'est-ce que c'est?
What is this? Why is this here? Why do I have this?

This looks like a hand-saw that I have in my garage—what am I supposed to do with it in my kitchen?

It's a bread knife. Using a sawing motion, the serrated edge cuts through the crust of bread without crushing the loaf. With the longer blade, you can cut through larger loaves, such as round breads, without that "double-cut" line or an uneven slice.


This knife will make short work of a bagel, too. But, I have to warn you: its blade will remain sharper than meat knives and for a longer time, if you are only using it for bread. Cut only half way through your bagel, then lie it on its side on a cutting board and finish the cut. Or else risk slicing into your palm, as my husband has done!

The one I have is made by Chicago Cutlery (drool), and it came in a set, I think. I've had it for years, which is another reason to buy a good set of knives—they will last you a long, long time. Consider it a long-term investment.

Qu'est-ce que c'est? A bread knife. An all-around good thing to have in your kitchen.

Gripe Of The Day

Come on, Blackhawks...you've been playing scared lately. I know you're better than this. Get your **** together and snap out of this funk, will ya?

I'm going to get some dinner and watch the game. Hopefully, it will not turn out to be an appetite suppressant.

LET'S GO HAWKS!!!!
LET'S GO HAWKS!!!!
LET'S GO HAWKS!!!!