sweet potato pancakes

Sweet potatoes are, in my opinion, one of the most underrated of the vegetables. Sometimes I will forget they exist for maybe even months at a time, then one day I'm reminded of them and I'm so sad that I have abandoned them for so long.

*makes mental note to share the family recipe for sweet potato crunch sometime in the fall*

A couple weeks ago Tim and I went to the beach for the day for some much needed time away from work/slave labor on the house/doing irritating chores. We stopped into a restaurant (The Lost Dog) that we had eaten breakfast in during our honeymoon. I was almost nervous about going back. I mean, it was so good then. I was worried that in my clouded state of euphoria from marrying this wonderful person (and the soul-crushing burden of planning a wedding was finally off my shoulders) that I had remembered the food being better than it actually was. The place is nothing fancy (it's an old laundry mat) and neither is the food, but ohhhh my. This place made me believe in huevos rancheros. It made me re-think everything I thought I knew about quesidillas; and the shrimp and grits...well, you don't want to hear me go on and on about shrimp and grits when I'm supposed to be talking about sweet potatoes. I'll save that for another post. Truth is, I could go on about shrimp and grits for hours. I've decided to think of it more as of a skill than something I should seek professional help about.

Back to the potatoes. This place has daily breakfast specials. It's only open till 3 pm and a lot of the early 20's beach types that hang out there aren't exactly the early rising kind. I'm sure they sit on the beach most of the day, then in the late afternoon after the sun has totally wiped them out they take a long nap, then meet up with their friends to drink beverages and do the other silly things that people in their early 20's do in the summer. Meanwhile, I was at work. Allllll day. It's an interesting feeling to be slightly judgmental and extremely jealous at the same time. More jealous than judgmental, and let's face it, that's important. Oh well. There are lots of family types there too, I just don't happen to be living vicariously through them.

This weeks special was sweet potato pancakes. I was intrigued. However, the nice lady that was serving us informed me that they had sold out. Actually, that they had sold out BEFORE NINE A.M. That's right, NINE. Clearly, I will be renting a room in Charleston, SC on a Friday night sometime in the foreseeable future just to make it in to the Lost Dog in time for sweet potato pancakes. Maybe they only make enough to serve 6 people and this is all a ploy to drive up demand, but it has obviously worked.

In the meantime, I tried to figure this out at home--I was not letting go of this one. It was a success.

Sweet Potato Pancakes

1 c. all-purpose flour

1 c. whole wheat flour

4 tsp. baking powder

1/4 c. brown sugar

2 tbs. white sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

2 c. milk

4 tsp. melted butter

2 eggs

1 medium sweet potato--cooked, peeled and pureed.

2 tsp. salt

2 tsp. vanilla extract

flavorless oil for greasing the griddle

Combine all ingredients and cook like normal pancakes. Serve with maple syrup.

I forgot to take a picture because I was doing my impression of a bed and breakfast owner this weekend. I'll do better next time.

Birthday pie

So, I kind of disappeared for awhile. No particular reason, just a lot of little ones. Mainly things like weddings, summer, botched attempts at pet ownership (*sigh*), multiple family visits, and birthdays. The latter is what made me make this pie.

I'm a huge fan of birthdays. Actually, I'm a big fan of any random day that warrants making special plans, special meals, and doing extra fun things.

My definitions of holidays go as follows:

Christmas = stressful, regardless of effort put forth to try to make it otherwise

Thanksgiving = stressful to plan, but fun once plan is established

Cinco De Mayo = fun

West Virginia Day = fun

Tim's birthday = awesome fun

Well, actually this year his family came to visit, his youngest brother got a stomach bug and proceeded to pass it to Tim just in time for his birthday. However, we decided once the fever broke that birthday time was going to be postponed. Then we can go to the beach and Charleston and do all the fun "but it's your biiiirthdayyy" type-things.

This didn't stop me from planning out a birthday dinner menu weeks in advance, of course. By far, the biggest success was the pie. I've always been a fan of coconut so this jumped out at me. I also realized I haven't really made many pies considering how much baking I've done recently. I remember my mom going on some sort of baking rampage when I was about 10. I call it a rampage because she generally didn't enjoy baking but one fall I think she made about 15 pies. She made a comment then that she gets in the mood to bake about once every 20 years. That was about 15 years ago, so I guess I better brace myself. Anyway, she made a 'coconut cream pie' that was actually a coconut meringue pie. The coconut pie was my grandad's favorite and I was strongly discouraged from eating it, but as economics 101 teaches us, scarcity creates demand so I naturally wanted more. I really don't care for meringue, so I was excited to try one with actual cream. It was a super idea.

This was adapted from a recipe on epicurious, but I feel like thechanges made it much better. It has a graham cracker crust which makes it a little different than most I have had. It's rich, but not too rich. It's sweet, but not in a gross over-the-top kind of way. Best of all, it's very coconut-like. It was a big hit, and when I came home from work Tuesday night, I had a piece and ate it straight out of the pie pan while standing in the middle of the kitchen. That should sum up the quality of my Tuesday as well.

Coconut Cream Pie

Adapted from Bon Appetit - April 2000

Crust:

8 whole graham crackers

1/4 c. sugar

3/4 stick chilled unsalted butter, diced

1/2 c. coconut

Filling:

1 c. plus 3 tbs. sweetened flaked coconut

1 1/4 c. whole milk

1 c. coconut milk

1 1/4 teaspoons unflavored gelatin

6 tbs. sugar

3 tbs. cornstarch

1 large egg

2 large egg yolks

1 1/2 tbs. unsalted butter

1 1/2 tsp. vanilla extract

pinch of salt

1 tsp. coconut extract

1/2 c. chilled whipping cream

Topping:

1 c. whipping cream

1 tbs. powdered sugar

1 tsp. coconut extract

for crust:
Preheat oven to 350°F. Blend graham crackers and sugar in processor until finely ground. Add butter and blend until moist clumps form. Add coconut. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter glass pie dish. Bake until golden, about 10 minutes. Cool completely.

for filling:
Spread coconut on rimmed baking sheet. Bake until golden, stirring occasionally, about 8 minutes. Place 1/4 cup milk in small bowl. Sprinkle gelatin over and let stand 15 minutes.

Meanwhile, whisk sugar and cornstarch in medium saucepan to blend. Gradually add 1/4 cup milk (not the 1/4 cup of milk with the gelatin), whisking until smooth. Add remaining 3/4 cup milk, coconut milk, egg and egg yolks, whisking to blend. Reserve 3 tablespoons toasted coconut for topping; add remaining toasted coconut, butter, vanilla, coconut extract, and salt to egg mixture. Cook over medium heat until filling thickens and boils, stirring constantly, about 12 minutes. Remove from heat. Immediately add gelatin mixture and stir until gelatin dissolves. Transfer to large bowl. Place plastic wrap directly on surface of filling and refrigerate until cool, about 30 minutes.

Beat 1/2 cup cream in medium bowl to soft peaks; fold into cooled filling. Refrigerate until filling is cold and begins to set, about 30 minutes. Transfer filling to prepared crust. Refrigerate while preparing topping.

for topping:
Beat cream, sugar, and coconut extract in medium bowl to firm peaks. Pipe or spoon evenly over top of filling. Sprinkle with reserved 3 tablespoons toasted coconut. Refrigerate pie at least 3 hours and up to 1 day (I had some 3 days later and it was still great).

pasta, pasta!

Obviously certain foods are always associated with certain times of the year. For me, having pumpkin pie in the middle of the summer would just be weird. Just like hot dogs in November make no sense at all. What I find more odd is that I associate certain foods with certain people.

Take for example the two girls I lived with in college. I will never be able to have carrot cake or tomatoes without thinking of Tamara. The carrot cake because her mom had the best recipe ever and the tomatoes mainly because of her hatred of them and disgust when I would leave half of a tomato out on the counter because I refused to put tomatoes in the frig. Come on though, cold tomatoes are gross.

Same goes for Sarah with couscous and pasta salad. Once, when we were probably 21 or 22, Sarah had to make a pasta salad for some sort of pot luck function. I can't possibly fathom what sort of pot luck this girl was attending. She wasn't exactly the pot luck type, nor were we really living in a pot luck town, but nonetheless, Sarah needed to make pasta salad. I remember it being quite good and at the time none of us were cooking all that often, so it was nice to have the extra food around. (I am just now wondering why I was eating this stuff if she had to take it somewhere. My bad, Sarah.)

Anyway, she bought this special pasta salad seasoning stuff by McCormick. It was just a salad seasoning blend that literally said "great for pasta salads!" on the front. Obviously hours of research went into this.

In the several years and several moves that have transpired since then, I have somehow inherited this seasoning and found it in my kitchen cabinet last weekend. 5 moves, 4 states, and a marriage later, and I still have that stupid salad seasoning. Since I am obviously of the school of thought that seasonings never go bad, and I miss my friends, I decided it was time to make some pasta salad.

This isn't rocket science and you certainly don't need to follow a recipe precisely to make it turn out well, but this is what I did.

1 12 oz box of tri colored rotini

1/2 c. roasted red peppers, diced (I used the kind in the jar. I'm classy like that)

3/4 c. grated asiago cheese

1/2 of a medium cucumber, diced

1/8 c. diced leeks

1 carrot, finely diced

3 tbs. McCormick's salad seasoning (because it's 'great on pasta salad!')

1/2 c. Italian dressing

sea salt and black pepper to taste

Cook the pasta, drain it, then throw everything together in a bowl. It saves well and makes for a great brown bag lunch the next day.

I buy the Italian dressing mixes that you add vinegar and oil and shake. I'm working on my dressings, but they still have a long way to go. Tim always looks a little worried when I announce that I made the dressing -- and I can't say I blame him.

Would you like granola with that?

Granola as one of those things I didn't really give much thought to for many years. It looked kind of gross at a glance, was never kept in the house growing up, and I always made the assumption that you had to be somewhat of a dirty hippie to enjoy it. The fact that we referred to said dirty hippies as 'granolas' probably didn't help it's cause. Oh to be young and uninformed...

I think my first actual enjoyable encounter with granola was of all places...the culinary mecca that is McDonald's. For reasons I still can't totally comprehend, I signed up for a part time job there my senior year. Probably because I needed some college cash and in my microscopic home town, there were about 3 options for part-time employment; and I don't think my parents would have been thrilled with me working the graveyard shift at Sheetz.

The stories from the 8 months I spent working there are ridiculous, hilarious, sad, and sometimes even unbelievable and could really be the topic of a totally separate and unrelated blog.

Working in fast food is certainly something I will never forget, and even beneficial in the greater sense of being a better human being, but I'm even more glad it was short-lived. I literally did cartwheels to my car through the parking lot the last night before I left for college.

One story that comes to mind was an evening that I decided be helpful and change the ketchup bag in the back that needed to be inserted to a dispenser on the wall. I had no idea what I was doing. Zero.

This thing was somewhere between 3-4 gallons and while I was pretty scrappy back then, a 4 gallon bag of ketchup isn't exactly light. Somewhere during this process, I apparently poked a hole in the bag. Through a series of cloudy events that occurred in what had to be less than 60 seconds, somehow the bag was punctured, the cap over the pour spout had come off and there was ketchup squirting all over me like some sort of fast-food geyser. As you may or may not know, ketchup is also very slippery. Before long I was sprawled out on the floor rolling around in a pool of ketchup unable to stand up, all the while the bag still squiring. Others tried to help, but they too just ended up falling down in the floor. The whole thing was very 3 Stooges. It's amazing we all didn't end up in the ER with worker's comp injuries. Although I think this was after our ER started closing at 10 p.m. Maybe that's why we didn't go. Another reason we were all very fortunate that another co-worker managed to catch himself right before he went headlong into a deep fryer one night before we closed.

Anyway, after evenings like this (and there were many), if there were any of those fun fruit and yogurt parfaits that were going to expire before the next day, I would help myself. I have always been a big fan of yogurt and the extra crunch of granola was a welcomed one. So much so, that I now make my own. Eating it is still soothing, even if I don't smell like a walking Heinz factory or have a job that requires I dip myself in de-greaser nightly.

Granola has a ton of flexibility, but this is one of the recipes that I've found to be most successful.

3 c. Old Fashioned Oats

3/4 c. Honey

1/4 c. Wheat Flour

1 tbs. Cinnamon

1 tsp. Ginger

1 tsp. Nutmeg

2 tbs. Fresh Orange Juice

2 tsp. Orange Zest

1 tbs. Vanilla Extract

2 tsp. Canola Oil

Mix the old fashioned oats, wheat flour, cinnamon, ginger, and nutmeg in a bowl. Mix the honey, vanilla, orange juice, orange zest and canola oil in a separate bowl until combined and pour into dry ingredients. Mix until the liquid is absorbed and distributed and spread out to bake on a cookie sheet. Cook at 250 degrees for around an hour. Cool it on the pan and store in an airtight container. My favorite way to eat it is still on vanilla yogurt with fruit, but this also works as a cereal or even on ice cream.

Even if you don't like granola, if you like the house to smell good, this is a good way to do it. There's something about the smell cinnamon and orange juice. The people at Glade should really look into it.

In the wee small hours of the morning

I love mornings. Well, I love mornings that don't involve me having to put forward a half-hearted attempt to get to work on time. Mornings that involve me waking up when it is actually light outside are a sure sign that the day has endless potential. Unless I've overslept. Then that's no fun at all.

Even though I love waking up without an alarm, I'm still an early bird. Always have been. There's something extra special about being the first one up in the house and enjoying the quiet without having to really think about the day's plan. At least not quite yet, anyway.

More specifically, I really, really enjoy mornings that involve French toast. This would probably qualify as my all time favorite homemade breakfast; for this week at least. I don't think I've ever ordered it in a restaurant. It couldn't possibly be as good.

Until recently, my French toast was fine. Nothing spectacular, but I enjoyed it more for the nostalgic factor. As a kid, any morning I could talk either of my parents into French toast was an accomplishment. I remember a few mornings when mom wasn't home and I talked my Dad into making it for me. He always was easy to persuade, particularly about harmless things, like good breakfast. Mom was my go-to for pancakes, but Dad was for French toast.

The one downside to my personal attempts was that it always turned into a soggy mess. Without a thought, I would pan fry it in butter. (I love butter, how could this ever be a bad thing?) I just recently, per an unrelated recipe, got the idea to try it in oil. Ohhhh my. You should get out of bed early this weekend and try it yourself. Even if you don't have an obsession with schedule-free mornings like I do.

The photo really doesn't do it any justice, but it was crispy, yet moist, rich in flavor but still light enough that you don't have to spend the next 2 hours sleeping it off on the couch. Unless you really want to.

I promise, I'm really working on the photography thing, but this week I'm going to blame it on the fact that I was being impatient because I wanted to get breakfast upstairs to a sleeping Tim while it was still hot. I make up for my poor photography skills by being an awesome wife.

These are the quantities I made this weekend. It was entirely too much for two. I would say this much batter would feed four, easily. Also, I'm not sure who came up with that silly little statement about something being 'the best thing since sliced bread' because well, sliced bread isn't good. Do yourself a favor and don't use it for this, or anything else for that matter.

3 eggs, beaten

1 c. milk

2 tsp. cinnamon

2 tsp. nutmeg (You can ease up on the nutmeg if you would like. I just happen to love it)

1.5 tsp. vanilla extract

2 tbs. granulated sugar

1 tsp. salt

3 tbs flavorless oil (canola, vegetable, etc) for frying

12 pieces of bread (approximately)

Mix all batter ingredients (eggs through salt) in a wide shallow dish. Heat the oil in a pan until it is hot enough to cause a sizzle if you put anything in it. Dip the bread in the batter and allow to drain for a few seconds before placing in the skillet. Cook for 3 to 4 minutes, or until golden brown. Flip and repeat. Serve with maple syrup or any other fun topping you can come up with (fresh fruit, maple butter, jam, etc).

Dinner = FAIL

So, I made spaghetti squash. It was fun and different and looked pretty cute in the bowl.

It was also bland, boring, and had a strange texture. I paired it with a questionable vinagerette, which didn't help the situation. I like low starch meals as much as the next person, but I would rather eat an entire plate of cabbage and eggs for dinner than deal with that stuff again. I guess that's not saying much considering I like both cabbage and eggs (combined even), but you get the idea.

I didn't always love cabbage. Actually, I thought it was fairly gross most of my childhood. I think it was more because of the smell than anything. Well, that and the fact that I think my mom planted at least 45 heads each summer and we would eat it for 4 weeks straight every August. I exaggerate, but not as much as you would think.

The smell would linger in the house for 24 hours and smelled like a combination of dirty hobo and feet when it was boiled. Lingering odor also contributed to my hatred of ramps.

I have a sensitive nose; it creates problems. I'm also overly dramatic about smells.

Since this blog has a lot to do with eating and food, I'll save my more colorful smell stories for another time and place.

Once I was out on my own and buying my own groceries, I started to realize how cheap cabbage really is. Due to my great love of bargains and fresh produce, I had to give it another try. After all, I love cole slaw, so how bad can it be?

Turns out I love fried cabbage and there's all sorts of fun things you can do with it. Add some jalapeno peppers, some bacon? Braise it with some cider? It's good stuff. It also soaks up spice really easily. Considering I went through a phase that involved me putting cayenne pepper on nearly everything I cooked, this is an added bonus for me. It's not exactly fancy dinner material, but it's hearty enough to replace a starch, which is also nice.

This photo isn't going to win any prizes, but it's simple to make and really quite good.

Actually, none of my photos are going to win any prizes. Any and all donations that will go toward me taking a photography class that will enable me to stop embarrassing myself on this site are appreciated.

avoidance by baking

I had high hopes for Sunday, I really did. Maybe some homemade pasta noodles? Maybe make a ham...but well, it didn't happen. This is mostly because 2 things consumed the weekend. The first was a trip to Charleston (!!) and the other was much less fun. Leaky pipes in the ceiling. ugh.

Early Sunday was consumed by me rocking back and forth on the couch in the fetal position trying to pretend there wasn't a problem. Once Tim has sliced the hole in the ceiling and created a mini fountain over the fireplace we were fairly committed. We spent the next several hours cleaning up drywall gunk and going back and forth to Lowes. Mind you, neither of us had showered and we were both covered in ceiling mess. People have looked better coming off all-night benders. It was ugly.

Anyway, at one point during the pipe surgery, I was done with home improvement land and decided it was time to bake banana bread. When the going gets tough, the tough...bake banana bread?

I assume Tim was much more grateful for my banana bread than for my sarcastic comments about calling the landlord and why being a grown-up was highly overrated. However, handy boys are extremely underrated. I can only imagine if I had been home alone during this little adventure. I figure the entire wall would have been ripped down in a fit of panic and diapers would be wrapped around the pipe with the leak (I struggle to not take action, even when it does more harm than good). I also have a strange fear of household mold, but that's another topic.

I like how calling a plumber never entered my mind. weird.

So, one good thing about today was the banana bread. It's easy, not overly sweet, has a great flavor, and freezes very well. I have lately taken to placing the baked goods I make in the freezer. Apparently I've convinced myself that they contain fewer calories when frozen.

I got the original recipe for this banana bread from the Orangette blog. I love her blog (and book), and I've never had one of her recipes turn out poorly. While I've made a few changes, for the most part it's the same recipe.

And while we're on the subject of bananas, this is my favorite internet video of all time.

http://www.dailymotion.com/video/x9jry_i-am-a-banana-full-clip

Now that you're moderately disturbed that you know me, here's the recipe.

1.5 cups of pureed banana (I wait till they turn dark and then freeze them so they're always handy)
2 cups unbleached all-purpose flour

1 tsp. baking soda
3/4 tsp. freshly grated nutmeg
Pinch of salt
1 stick unsalted butter softened
1 cup granulated sugar
1/4 tsp distilled white vinegar
1 ½ Tbsp. dark rum
½ cup shredded coconut
2 1/2 Tbsp. demerara or dark brown sugar

Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan.

In a blender or food processor, purée the bananas. Measure out 1 ½ cups of purée & set aside.

In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.

In a large bowl (I use a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Add in the coconut with a spatula.

Scrape the batter – it will be thick – into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 60-70 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.

I have no photos of the bread and I don't think anyone reading this really wants or needs a photo of the hole in our ceiling. I'll do better next time. Promise.

Strawberry deliciousness

I made jam! Well, actually it was more like preserves. Well, wait. I'm not totally convinced it wasn't a compote.

This is much more confusing than I thought it would be.

It is not Strawberry Wine, despite the fact that I wanted to sing that song a lot today.

Anyway, I made this. Whatever this is.

And it made me oddly happy. Like, look-at-me-'I can make stuff and be self-sufficient and don't need Publix for everything' kind of happy. Also the kind of happy that can let me forget about termination letters and angry staff managers.

I hesitate to call it preserves only because I couldn't manage to find canning jars in this town, so it had to go in a combination of freezer bags and storage containers; to me jam comes in a jar. Ten years ago the thought of having a canning jar shortage would have been more than my brain could have comprehended. My family owns what some may call a disturbing amount of canning jars. I try to tell myself that the reason I used mason jars to decorate for my wedding (we put tea lights in the jars and set them around) was to give it a bit of country charm, but in reality it was just because I knew we had a bazillion of them and it would be cheap. With me, practicality beats creativity nearly every time.

I can't imagine we will need as much of this strawberry goodness as I made anytime soon, but you can be sure I will be trying to put this stuff in whatever I can find. I already bought vanilla ice cream and plain yogurt and you can bet we'll be having pancakes and waffles more than normal.

It was as simple as can be and as long as you have 30 minutes and are resigned to the fact that your stove may be sticky for days, you're set to go. It's even pretty while it cooks.

I used the following:

4 cups of fresh strawberries cut into chunks

2 cups of granulated sugar

4 tbs. balsamic vinegar

I'd like to pretend I know a lot about balsamic vinegar and when you use high quality and all those fun things, but I don't. I just buy whatever doesn't make me feel slightly ill when I look at the price and make sure it isn't the cheapest, either. It worked just fine.

Enough about that. I just put all the ingredients in the pot and keep them on medium heat and let them reduce. This took around 30 minutes. I did two batches. In the 2nd batch, I used about 1/4 c. of pectin and included it when I was almost ready to remove it from the heat. I let it boil another minute or so, then removed it from the heat to cool. I didn't notice a huge difference, but it did help it set up a bit more. Either way is fine, and if you're like most folks in the world, you probably don't have pectin sitting in your cabinet. Don't let that deter you; just cook it a little longer.

I think you could also cut back on the balsamic if you wanted to add some orange zest or even juice. Rhubarb would also be great with this. Now that I think about it, I might need to buy more strawberries. Just for research, of course.

Pepperoni Nostalgia

I miss pepperoni rolls.

For those of you not from The Mountain State, the snack food that I speak of is very simply a homemade roll stuffed with pepperoni, and normally some type of cheese. For this, pepper-jack is my favorite. Sadly, I've never met anyone without West Virginia ties that has any inkling as to what I'm talking about.

I also miss ramps, morel mushrooms, and venison, but don't let me fool you. Growing up, I wasn't overly thrilled with any of these things other than going digging for the ramps because it gave me an excuse to wander through the woods; and I always liked morels because they're fantastic. If you haven't tried them, you need to. I hated other types of mushrooms as a kid, but I got pretty excited when dad would bring a bunch of these back after he came home from turkey hunting. They go on the under-rated list. More on that at a later date.

Anyway, back to the pepperoni rolls. Most of the pepperoni rolls I had when I was young were from a gas station. We would be driving to some destination, probably the home of a relative, and I would get cranky (as I tend to do when I'm hungry) and dad would show up with a pepperoni roll. To this day you would be hard-pressed to find anyone that loves gas station treats more than my father and I, but their pepperoni rolls weren't the best. They were normally stale and the pepperoni was never evenly distributed. They're best served hot and this was long before there was a Sheetz every hundred miles or so to provide the great selection that they do today. I also miss Sheetz. This post is quickly getting depressing. whew.

Over time, my mother, who was much less impressed with this local delicacy, decided that she would make them with her sourdough bread recipe. This bread recipe by itself is on my 'top 5 foods of all time' list, so when you add pepperoni and cheese, it's like winning the lotto. This is a particularly special event because the bread is so time and labor intensive that I would need two weeks off from work to undertake such a project. Ok, I'm being a little dramatic, but not as much as you might think. It's intense.

I tried to make them once on a whim before a football game. They were awful, and I don't throw that word around loosely. My now brother-in-law asked sincerely what had happened to them. This is not the same brother-in-law who moved to Atlanta and contacted the Sheetz people at 2 in the morning to let them know that he missed them and they should move south so that he could have that part of home back. It's comforting to know that I married into a similar type of crazy. Anyway, I have no idea what possessed me to introduce those pepperoni rolls to the general public. They should have been kept behind closed doors; actually, behind the closed lid of a garbage can.

In the last few weeks I've found myself thinking about them a lot. My good friend in NYC even took a crack at them and fed them to her construction crew on a preservation project. Afterward, we had a long conversation about her efforts. Multiple facebook friends have even posted about pepperoni rolls in general in the last few weeks. The whole thing is almost eerie. Let's face it though, I'm not craving stale gas station bread and greasy pepperoni. I just miss my parents, and my friends, my family and everything else about home and all the wonderful things there that made me who I am.

It might be time to try making these little jewels again. I'm still not brave enough for the sourdough, though.

Is it spring yet?

Isn't it strange how your mood and tastes change with the time of the year? The impact of weather is severely under appreciated. I can say that because I lived for a year and a half in a city that constantly looked like the setting for a Xanax commercial; hence the move.

I'm home in bed today with a head cold, but it's the first nice day (weather-wise) in what feels like months. Head colds are pretty miserable (minus the reading and dvd watching in bed), but the window being open to let in the fresh breeze certainly makes it more bearable. And while I'm sure we're not out of the proverbial winter woods just yet, spring has always been my favorite season and I'm just as excited about it this year as ever. We moved here in October, so we basically missed all the pleasant fall weather with all the unpacking, house projects, taking observation of the fact that we just uprooted our entire lives, etc. I'm excited to get out and go exploring when the weather motivates me to do more than burn candles and drink tea while watching re-runs of Frasier. Not that I mind; tea and Frasier are two of my favorite past-times. And no, I'm not a 70 year old woman.

Anyway, this isn't really food-related at all, except for the fact that it reminds me how excited I am to start using the grill again and have more fresh veggies readily available. On a somewhat related note, I have started trying to grow my own herbs. To fully understand the magnitude here, you have to understand that I have the opposite of a green thumb. I have a 'kill your plant in 2.4 seconds' thumb. People say things to me like "oh just get basil and parsley, they're impossible to kill". Well, the last basil I had died in less than a week, and I have had this batch for nearly 2 weeks, and despite watering it NEARLY EVERY DAY, it's drying up. The cilantro also looks like I've been keeping it in a dark closet for months after it was attacked by a wild animal. Maybe I should take it as a sign that I'm supposed to support the local farmers market for my fresh herb needs...

The battle of the brownie

I had high hopes of coming to you today with a fantastic brownie recipe. I was pretty excited about it. Much to the dismay of the entire southeast, there was a rather large winter storm coming up the coast and I was going to stay in Friday night and make brownies. However, when I got right about here:

I realized that we only had one egg in the house. Who runs out of eggs?

I refused to go out in the 'blizzard' to get eggs (even though it wasn't that bad, but I've heard people down here drive like the world is 4 minutes from ending when it snows, so I refused to leave the house). I improvised, and while the results were quite tasty, they weren't really share- with-the-online-community good.

Taste = 9

Structure, appearance, ease of eating = 3.5

Turns out yogurt, baking soda, and oil will get the job done, but sometimes you just need an egg (or 4).

Anyway, all was not lost. It was the annual Valentines day weekend pizza cookoff in our house. I'll give you a moment while you reflect on how cheesy this is, no pun intended. Ok, sorry, that was bad even for me.

Pizza is a very specific thing for a lot of people and sparks a lot of heated debates, so I won't bore you with the exact details of how and why I made the pizza they way I did, but I will say that I've tried about 10 different types of crust techniques and I really enjoy what the Breadman breadmaker does it with it. It's been hit and miss with stand mixer approach (great taste, poor texture, or vice versa) and even the Alton Brown method, which normally requires a large time investment- but at least works, has let me down before. This stuff seems solid.

On a more personal note, we're not really boxes of candy, inflatable balloons, and stuffed animal type of people. Kudos to those that are, though. Let's face it, you keep an entire seasonal market of merchandisers alive. We're pizza cook-off kind of people, but in an attempt to be more valentines-day-like, I rented Love Happens. Turns out this wasn't so much of a love story as it was a story about coping with death, which is not very valentines-day-like at all. In the future, I think we'll both be fine with sticking to the pizza. The movie was good though, Jennifer Aniston rarely lets me down; it just happened to be cry in your pizza sad. Which was unfortunate, because it was quite good and didn't really need the extra salt.

For the love of...cheese (and risotto)

We should probably just get this out in the open now. I adore cheese...and milk, and butter, and cream. Really, all things dairy put a spring in my step. Unfortunately, they also put inches on my waist and make me sad when I shop for jeans, so I have to control it. Kind of like my love of deep fried anything. I've been told I'm hiding a fat person somewhere inside me, and I can see why one would believe such a thing. But seriously, I love dairy.

In college, my roommates gave me the nickname MooMooMoneybags. The MooMoo because I would normally drink a gallon of milk in 3 days all by myself and the Moneybags because I was a line-dancing waitress so I could break a hundred dollar bill at any given moment. This was no small thing for a group of college students.

And no, I'm not going to give any more details about that whole line-dancing thing at the moment.

Anyway, I'm convinced that I would be a dairy farmer except for the fact that sick animals make me irrationally nervous and no one will bank roll me the ridiculous amount of cash such a thing would require.

I say all this because I've really used restraint with the recipe today. I wanted to use a stick and a half of butter, 3 kinds of cheeses, and 2 cups of cream, but I didn't. If I didn't have concern for our waistlines or cardiovascular health, we could easily be the Buttertons. Anyone remember those commercials? I think I was the only one that thought the food looked good, not gross. All dairy over-kill aside, this risotto is delicious. I normally don't pat myself on the back so openly because it's not flattering, but I have to be honest about this one. You're going to want to try it, and soon. I've even caught myself eating it cold out of the frig. Hmmm, maybe I'm sharing too much here.

Mushroom Leek Risotto

1 1/2 c. medium grain rice

4 tbs. butter, divided

1/2 c. dry white wine

6 c. (at least) chicken broth

1/2 to 3/4 of a medium onion

3/4 c. asiago cheese

3/4 c. heavy cream

1 3/4 c. leeks (sliced thinly)

3/4 c. baby bella mushrooms

sea salt to taste

Melt butter in a pan over medium high heat. Add onions and cook for approximately 5 minutes. Add rice and allow to cook for 1 to 2 minutes, stirring occasionally. Add wine and allow to cook away, approximately 3 minutes. Add warm (but not boiling) broth, one cup at a time until the rice mixture has absorbed most of the liquid, then add the next cup. Stir frequently (preferably with a wooden spoon) during this process. There's no hard and fast rule as to how long this will take, just play it by ear. Like any risotto, the key is to pay attention and keep stirring. The adding of the liquids will take around 30 minutes (give or take 10) depending on the heat of your stove, the heat of the broth, etc.

While the rice is cooking, place the leeks and heavy cream over medium high heat and allow to cook for approximately 15 minutes until the leeks are cooked and the cream has slightly reduced.

Once the risotto is creamy and thoroughly cooked, add asiago cheese, remaining butter, mushrooms, and leek mixture to the risotto.

If you want to be fancy, sprinkle some fresh parsley for serving. I served it with broiled salmon but pork tenderloin would be good...or steak...or chicken. You get the idea.

Almond Joy

I love weekends. It's probably safe to say that most anyone that works Monday-Friday would agree, but I mean it. I really love weekends. Waking up on Saturday morning knowing there's no rush. Having time to have a legit breakfast. No panic when, for some unexplainable reason, it took 10 extra minutes to get your hair dry, so now you're late for your 7:30 meeting. Anyway, you get the idea.


With most of my family and friends up north snowed-in this weekend from the giant snow storm, or as the DC Metro area so artistically coined it "Snowpocalpse", I found myself missing the feeling that comes with these winter storms. Don't get me wrong, my interest with snow decreased drastically as soon as snow days were no longer a part of my winter schedule, but just like most other things from home, I do still miss it from time to time. So, this afternoon I found myself baking away--just as though there was 36 inches of snow in the driveway. In reality, it was just a light mist and in the high 40s.


Anyway, back to the good stuff. I tried an almond cake the weekend. I've found myself trying more cakes lately. I always thought that I didn't like cake. Turns out, I just didn't like boxed cake. I was pretty adamant about this, too. To the point that Tim and I decided to have cobbler at our wedding. The guy looked at us strangely when we insisted on peach cobbler and not cake, but seriously, most of it is not good. However, I can promise you that this one is. On a related note, I won't be winning any awards for presentation anytime soon and I can say that with confidence. If I ever end up in a food competition (which I can't imagine the ridiculous string of events that would have to occur to make this happen since I have no interest in competitive cooking) I will lose because I will receive a big fat zero in presentation. I like to tell myself that it motivates me to actually make it taste good. If the package is ugly, you better have something fairly impressive inside.


The almond cake I made this weekend is a spot-on example of this.



Fortunately, it looks like this pretty quickly.




Basic Almond Cake

2 sticks plus 3 tbs. of unsalted butter, softened
1 tsb baking soda
2 c. sifted flour
1/2 tsb sea salt
1 1/2 c. sugar
8 oz almond paste
4 egg yolks
1 tsb. almond extract
1 c. milk
1 tsp white vinegar


Cream butter and sugar in a stand mixer until light and fluffy (paddle attachment works best). Chop almond paste into small pieces and add one at a time to fluffy butter mixture until combined. Then mix for approximately 6 more minutes. Add the egg yolks, one at a time until incorporated.
Combine milk, vinegar, almond extract, and baking soda in a small bowl and then add to the main mixture.
Combine flour and sea salt and add to the mixture a little at a time, just until combined.

Pour into a well-greased, parchment paper-lined 8" or 9" pan, depending on your preference for thickness. Either works fine. Bake at 350 degrees for about an hour, depending on the size of pan. I have noticed that the time on this cake seems to vary, just be sure to check with a knife or fork before removing. If it comes out clean, you're ready to go.

For serving, some basic whipped cream or powdered sugar would be fine. The cake is rich enough that it doesn't need much and it's very moist. Also, you could sprinkle some demerara on the raw batter before it bakes. It creates a nice sweet, crunchy crust when done.

Try it...you might like it

Well, here we go.

I'm here for the following reasons:

-I like to write
-I don't do enough of it
-I just moved to a new city, so my activities are minimal
-To get my mother/friends off my back

Anyway, this is kind of scary and blank, as I guess most new things are.

A bit of background:

I am a West Virginia native and work in the corporate world, but don't run away, I promise not to write about that (at least not much). I chose my field for practical purposes, not because of passions (does anyone chose business for passion?), so this blog is for the things I enjoy. Mainly humor and cooking. I'm far from home, which I hate, but in a place that I still manage to love--and that's enough for now.


Alright...we're off!