Thursday, August 21, 2014

Cake Batter Cookies

I haven't been baking sweets much lately.
They don't fit with an anti-cancer diet.

But my son sent me this recipe and asked.
That's all it takes.
This is actually the best picture of them.
and the best couple of pieces of advice
from the recipe.

#1- form the dough into tall blobs, and 
#2 (the hint I didn't take)
refrigerate at this point before baking. 
The purpose of these items is to 
hopefully, in the end, wind up
with fat cookies.
Not theses.
Flat cookies.

The baker did a fair amount of research and 
determined you can put too much
stuff in the batter among other observations.
It's a fairly interesting read if you are into
cookie baking.

Taste wise, I'm not convinced the cake mix made 
that big a difference in the taste.
But, I may be piling high and
refrigerating my chocolate chip cookie
dough in the future.

Such as my future in sweets is.... 

Wednesday, August 20, 2014

Pickled Beets

And pink pee.
I won't post a picture of the pee.

Beets seems to be a great divider.
People love them or hate them.

I love them.

Pickling them is super easy.
First roast them, whole or, if they are huge,
cut into halves or quarters.
Place them on a big piece of foil, drizzle with
olive oil along with a quartered red onion
scrunch up the packet and roast at
350 degrees for about an hour.
You want them to get tender.
Then let them cool a bit and peel and slice.

While the beets  are roasting
1 cup apple cider vinegar,
1 cup water and
1 cup sugar
in a sauce pan.
Bring the mixture up to a boil
and then let it simmer for 5 minutes.

Allow the liquid to cool before pouring over sliced beets.

I like them to sit for a bout a week before I start digging in.
And peeing pink.

Tuesday, August 19, 2014


Every which way but loose.
So, I started out with equal parts cilantro and parsley.
Chopped it up and set some aside for the potatoes.

The I added, 
red wine vinegar
red pepper flakes,
salt and pepper
and spun it with some olive oil.

Put that on top of pork tenderloin medallions.
(or a shoe)

Next, add some cut up avocado and put that
on some thick tomato slices and 

every which way but loose.

It's not often I name a meal.

PS, the one item not 
chimichurri-ized was that
delicata squash.
Not sure it could have saved it. 
Not a fan.

Monday, August 18, 2014

Tomato and Corn Custard Pie

File this under the heading:
Something really good that I will never make again.
I found the recipe in Food Network Magazine.

With the abundance of tomatoes this time of year
anything that even remotely 
uses a tomato is worth a look.

But whereas this was a very tasty dish, 
it took 2 plus hours to create
and too many prep utensils.
not doin' it again. 
But, yum!

Friday, July 18, 2014

Ava Is A Good Sport

I ask her to stick her head in things..

And she does.

Thursday, July 17, 2014

Mount Rushmore

Did you know this:
 Was supposed to look like this:

Turns out midway through Lincoln
the rock shifted and they decided they
had better quit while they were ahead.

Poor guy, he's missing his left ear.

Wednesday, July 16, 2014


If anything could make me open this little 
site back up, those two words can.
And did.
And it has been so long, sadly, since I have been in
Blog mindset, that I didn't take a picture
of the final product.

I hang my head in shame.

But this was sooo stinkin' good
and I put it on grilled cheese sandwiches that
I baked!
With three cheeses!
Including Bree!

I gotta share:

The Jam
1 pound bacon cut into 3/4 inch pieces
1 1/2 cups diced onions
3/4 cup water
1/2 cup pure maple syrup
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 T. Dijon mustard

In a large heavy pot, cook the bacon till browned and crisp.
Drain on a paper towel. 
Reserve 1 T. of the grease and cook the onion in it
until soft (about 8 min.)
brown sugar
and Dijon.

Bring to a boil and then reduce to simmer, add the bacon back in 
and cook, stirring occasionally until thickened.
1-2 hours.
Once it's all nice and thick (mine took all of 2 hours!)
break down mixture with food processor or
immersion blender to get it top a spreadable consistency.

You can spread it on a shoe, 
or on toast with a poached egg, 
or on incredible grilled cheese sandwiches.

Here's how to make multiple 
grilled cheese sandwiches at once
have the center get all melty.

Preheat oven to 450 degrees
assemble sandwiches as you would to grill them, 
butter and all, 
place on a cookie sheet
and bake 6 minutes,
cook 6 more minutes and

You are welcome.