Wednesday, November 25, 2015

Pumpkin Oatmeal Muffins

Check out these muffins.  Got to use up more of my pumpkin puree and ended up with some crazy good pumpkin chocolate treats.  

These possibly briefly make me feel a little bit ok with Fall.  A little bit. 

Tuesday, November 24, 2015

Do not become small

When I saw this on Instagram my breath caught in my throat.  
This quote really feels true to my life right now.

The fact is, we are always changing and growing.  All of us. 

I - and my little family - have undergone some enormous changes in the past 18 months.  
Some were amazing, some were devastating.

I am not the same person I used to be.  
But I'm feeling more like me - the real me - than I have in years.  
I'm excited about where I am in life right now and where I am headed.

Some in my life are having difficulty understanding that, and it's been very hard for me to deal with.
It's hard to understand why people would not want to be happy for you, when you are happy.
Do people not deserve happiness unless they fit into your mold of who they should be?

This quote helps me to remember.  
My journey is my journey.  You do not have to like it, or understand it.
It is for me. 

Monday, November 23, 2015

Instagram - 50 books reviewed

I've done mini reviews of 50 cookbooks from my collection, and 36 are staying on the shelf.

4 additional books left the house without being tested - a book on savory baking that I'd bought from a charity book sale.  It was super cool, but I just know I'll never cook from it.
Another Gordon Ramsay bargain bin book.  Sorry Gordon.
Also gone  - a Mexican cookbook that was full of long complicated recipes full of ingredients
 that I would never be able to find here.
A book by Paul Prudhomme is also out the door - just not our kind of cooking.

Coming up - Cookin' With Coolio, Will It Waffle?, and Make The Bread, Buy The Butter.

Sunday, November 22, 2015

Grocery Shop November 21

coffee, cake mix (shhh), frosting (SHHHH), butter, cheese, cottage cheese, 
cauliflower, avocados, bell peppers, pineapples, pears, ground pork, 
italian sausage, hot dogs, buns, ham, salami, baby crunchies.


Saturday, November 21, 2015

How to : roast and freeze garlic

I remember the first time I tried roasted garlic. 
 I'd read about it in a magazine and for some reason I already owned a little terra cotta garlic roaster, so I picked up a head of garlic and a baguette and tried it out. 
 My boyfriend at the time was a basic meat and potatos guy,and declared many many times he was not interested in trying it. 
No sir, not the kind of thing he would eat! 
Well, once the garlic came out of the oven and was plated with the sliced bread, he materialized over my shoulder and announced that fine! He'd try it! Get off his back! 
 And proceeded to eat the entire thing. 

 Roasted garlic is amazing - on bread, in pasta or sauces - but it takes time to make, so I always have some frozen in my freezer.

 First, roast the garlic. 
 Heat your oven to 400'. Cut just the bare top off the whole heads of garlic to expose the tops of the cloves. 

Place in a baking dish and drizzle well with olive oil. Sprinkle with salt and pepper 
and cover the top of the dish with foil.

Roast in the oven for an hour, until tender and golden.

They are ready to use as you like, or cool them completely, and wrap them individually in plastic wrap and then in a freezer bag, and store in the freezer until you need them.

They thaw in the microwave in a matter of seconds, or leave them in the fridge overnight.
So good.