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Ch-ch-ch-changes!

Ch-ch-ch-changes!

Good evening, Dear Readers:

Last time I posted was before Valentine’s Day. It’s been 10 days. . .you knew something was up, right?

In addition to what I’m about to explain, I got sick. No kidding–bronchitis this time. I couldn’t figure out why I kept needing naps last week. I was curled up under my little lap quilt in the living room with cold feet during a week of 75F days and I was again wearing shorts and a t-shirt. Really, really glad I finished it.

The lap quilt.

The little lap quilt, my first “real” one.

Coughing, fever, pain and fatigue and. . .sugar cravings. No kidding. I went through an 8-pack Graze box, a can of pineapple rings (not all at once), several oranges, and I don’t know how many Kind (chocolate-cherry-cashew) bars in a few days. I really wanted to go back to Starbucks for another Molten Chocolate Latte, but. . .they’re gone.

Yes, I made a trip to the Redi-Clinic in Friendswood, where I was prescribed an expensive inhaler, in line with the updated protocols for bronchitis. But the fever didn’t last long, didn’t get to 101, and I am only feeling fatigued and wrung out now. The sugar cravings are gone along with the fever. (No, I am NOT saying the sugar “cured” the fever.) The fake smoker’s cough is still with me too. “Fake,” because I’ve never smoked, ever. The inhaler will keep my lungs open while they heal up from the bug. Finally I’m well enough to type; I didn’t sew anything, think about or even look at sewing; I was just happy with my little quilt.

Friend of the blog LK was sick a week or so before I was, and when we went to visit last week, she offered both me and AC the loan of some of her huge DVD collection. Oh, my–stuff I’ve never heard of or seen! Then she said, “if you like Downton Abbey, you’ll like this one, Cranford.” Um, what? Never heard of it. LK went on to explain that it’s based on three books written by Elizabeth Gaskell. (Who?) Well, with Judi Dench, it can’t be bad, right? I had no idea I’d be sick, and thanked her for them. LK has good taste, of course, so I knew she wouldn’t hand me rubbish. I watched them almost back-to-back, because I was too sick to do anything else. I’m all done, and will return them next time I see LK. Cranford is highly recommended if you like that sort of period drama, and, quite frankly, even if you aren’t–it’s that good. (Just turn on the closed-captioning. You’re welcome.) As in other BBC TV shows and movies, I saw two actors who later starred in Downton Abbey, two actors who went on to play a husband and wife in Broadchurch, and one lady who guest starred in, yes, Doctor Who. She was in a season premiere show with Matt Smith. (I notice these things, I can’t help it.)

Now, then.

Did you enjoy Valentine’s Day, or did you ignore it? Did you head out for a #StarbucksDate? I did, and in the next blog post, I’ll tell you about it. I even have pictures. I wasn’t “sipping coffee,” I was knocking them back. Don’t worry, it was decaf, and I’ll explain more in that post.

Foodie2

I referenced an article last time on The Kitchn about what you should know about being in a relationship with a foodie, and here it is. Short, but well worth the read. I sent it to my friend in Louisiana; he *should* actually read it. Although he is a fine mechanic, he makes a tasty jambalaya on his own, too. But mishandle my knives, or mess with my sewing shears? Oh, anyone (including total man package Mike Rowe) will get in trouble for that one.

Foodie3

Also referenced in that article is another about what to do when your partner does not want to go to the Farmer’s Market with you. The writer lives in New Orleans, oddly enough. I haven’t been there in many years, but the last time I went to one in NOLA, I found delicious blueberry wines, wonderfully ripe tomatoes and fresh mozzarella for a homemade grilled pizza for me and my then-husband, and a plastic thermal coffee cup I could tote anywhere and let people know I went to the Crescent City Farmer’s Market. (We’re talking 1995-1998, before I moved to Houston.)  Farmers’ markets abound in Houston, and the one closest to me in Nassau Bay.  It’s small, has adequate parking, and great vendors with very nice products.

I’ll also tell you about our shiny new HEB here in Clear Lake soon. Big, bright and beautiful, it’s the grocery store I’ve always wanted. . .in an area of Houston I never really wanted to live in. More on that, with pictures, on the adventure with Neighbor E. (He loved it too, went back with a couple of other neighbors the next day, and was a great compatriot for the blog.)

Have you seen the new installments of The X-Files? How about Mulder’s wild “magic mushroom trip” he took last week that led him into country bars in stereotypical “Southwest Texas?” (Talk about embarrassing the FBI!) After seeing that episode, I was really not sure I wanted to try Sue Moran’s new Wild Mushroom Polenta Packets. They look delish, and I’ve cooked in parchment many times, but. . .wild mushrooms kind of scare me after seeing the Babylon episode. And this week’s cliffhanger means. . .they’re going to make more.

Now. . .the times, they are a-changin’. Yes, again. Yes, on this blog. Allow me to explain.

I finally grew up and bought the domain last week. The new blog is almost ready at HeatCageKitchen.com. It’s live, and I’ve got all the content transferred into a new, cleaner theme, but will be recreating the recipes page soon. The media and content transferred over, just not the recipe page. That’s OK, it won’t take long to replace and update.

This is important: if you’re subscribed at this website, please head on over and re-subscribe so you’ll start getting the emails like you do here. This website will be going away in the near future in favor of the new one.  If you haven’t, you’re certainly welcome to go over to the new site and sign up there too, and you will start getting emails the minute I publish my first post there. I found and installed the “subscribe” widget, and may add a few more widgets and/or plugins as the need arises. It’s another WordPress site, and I’m about to get better with WordPress.

It was about that time when I got sick. I was working my paws off getting everything set up and working and then. . .the next minute I was under my little quilt in the living room snoozing or watching some DVDs.

I have three topics in the draft folder, and am always looking for more. Topic suggestions are welcome, you can email me at (for now) heatcagekitchen@gmail.com. (I have a couple of emails set up for the site, but won’t publish them until later.)

I will also be changing my copywriting niche to-what else?–food writing. Guest blogs, and anything else I can procure. With some help from friend of the blog AK and another copywriting friend of hers, JM, they came up with a “road map” for me to follow (because, frankly, I don’t know how to do that kind of thing the way they do.) My original site, AmyCopywriting, will stay where it is for now, and I’ll decide in a couple of months whether to retire it and build up this site, or leave it and add more samples. I’m overdue to write more articles for it.

I almost changed the name of the blog, and I might still do that, maybe in a year or so. (I have a few names picked out.) Let’s see how this goes. I’ll give plenty of warning, I promise.

You’ll notice a new theme, too. Cleaner, and my social media buttons are also at the bottom. I’ll be publishing to several social media sites as often as I can (hopefully daily) and the blogs should also feed into the Facebook, Twitter accounts and my personal LinkedIn page as well.

Included in my hosting service are a whole suite of tools and things to make HeatCageKitchen do more. SEO, or “search engine optimization,” is something I need more experience with, and that’s one set of tools for me to utilize. There are a number of database tools, most of which I may never use, but are available if someone ever gives me the wild idea to do so. I really, really want to increase traffic and attract. . .advertisers, but that will be coming later. Obviously, the blog is not the only thing I have to work on, it’s the back-end marketing. But thankfully, I have a few good friends like AK who I can bounce things off, and other supportive friends like Neighbor E, Neighbor R, AC, LK, and of course, the infamous GER.

This is the last blog post for this site; all future posts will be on the new HeatCageKitchen.com. This site will stay for a while, and will eventually redirect traffic to the new site. The plan is to offer much of the same on the blog, increase what’s good, and have fun with it too.

So, for everyone who has been with me since the beginning, thank you. And for everyone who came along later, I hope you stick around and enjoy more of what I have to offer from the HeatCageKitchen.

The Dark Chocolate Macaroon Cake from Giada de Laurentiis. I must make this one day. (Recipe available at Food Network.com)

The Dark Chocolate Macaroon Cake from Giada de Laurentiis. I must make this one day.
(Recipe available at Food Network.com)

Here we go!

 

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Valentine’s Day–again???

Valentine’s Day–again???

Good afternoon, Dear Readers from everywhere:

I just realized that Valentine’s Day is this weekend, and that I should drop in and talk about it just a bit. But first. . . .

There are some changes coming to this humble blog, and a big thanks to friend of the blog AK and another one of our writer friends, whom we know on Facebook, but I haven’t met in person. I don’t know if JM reads this blog regularly, but I know she has once, for sure. I’ve got a Facebook page set up just for HeatCageKitchen, as well as other social media accounts. I’ll tell more once I get it all done. The blog is growing up.

Last week was the open house for the Drs. Davis at Woodlands Wellness and Cosmetic Center. Much as I enjoyed it last year, this year I didn’t go. BUT–they posted pictures on Facebook, and once again had an appropriate show-stopper of a cake:

PeacockCAke

A good time was had by all, and I’m glad, even if I didn’t go. But I’m sure I’ll be visiting again one of these days for blood testing.

In other news. . . .

This isn’t really food related, but it might have been. When I say a cat is a cat is a cat, I’m not kidding. This wily cheetah decided that the back of a Jeep was a great place to hang with the humans recently. Honestly, it’s no different than when Catmandu and Kismet used to hop up on the back of my futon and park it there for a while. Cheetahs, as I understand from comments on the Daily Mail site and Facebook, are much friendlier to humans than other species of big cats. But as Big Cat Rescue will tell you, approaching big cats is never a good idea–and anyone caught petting one at their Tampa, FL facility is escorted out immediately, including staff. If you have a kitty cat that has ever turned on you while you were petting it or scratching it behind the ears. . .imagine the force behind a paw-swat from a 500-pound Siberian tiger. It can, as they say on FB, “escalate quickly.” ‘Nuff said. But this time, it turned out fine, and the short video is pretty amusing. Because. . .that’s a cat for you.

Now back to Valentine’s Day. Or as my brother called it yesterday, “women taking advantage of men” day. Oh, well.

If you’re looking for advice on romancing, proposing, or how to ask out someone you fancy, that’s someone else’s blog. This blog is for the day you decide to cook for that someone special, you already are going to cook for them, and you’re looking for something special for your date. You’re on your own on the romancing/proposing part, so search through WordPress for that kind of advice blog.

Do you have plans for Sunday? Are you going to hang out at home and watch a good DVD or two with your sweetie, or risk your life and head to a restaurant? I can hear it now: “Oh, Amy–what’s wrong with that?” Even Waffle House serves steaks and takes reservations on Valentine’s Day–and in some more rural areas, that’s the best and only–restaurant in town. (NOTE: I am not disrespecting Waffle House by any means.)

I’m not going to deny that it’s something special to go out for Valentine’s Day. But hear me out–when I was an administrative assistant, I was required to “go out with the bosses” for Administrative Professional’s Day. I really didn’t want to do this (particularly at an insurance company I worked for, where they took us to McCormick & Schmick in the Galleria and didn’t give us a choice) because it was a reminder that I was still in the steno pool. But at Boeing, that wasn’t always a bad thing. My Boeing supervisors were frequently busy, so we didn’t always go on that Wednesday–and that was a good thing. Why? Because you’re elbow-to-elbow with everyone *else* who’s doing the same thing; service is going to be slower, too. The last time, I had to request that Monday, because the next day, I was getting on a plane to go somewhere, and I wouldn’t be in town for AP Day. (I got to choose the restaurant that year.) Another time, we went two weeks later. Know what? We nearly had the whole place to ourselves! We could chat without yelling, and the service was better.

Want proof? This article from The Kitchn verifies what I just told you. Like retail stores on Black Friday, nobody *wants* to work that holiday, so you may get pinch-hitters who aren’t as experienced. And you’ll be elbow-to-elbow in a crowded restaurant on that one day a year when things could go wrong for you. Just something to consider if this is a really special date.

Once again, Starbucks is at it again with the #StarbucksDate. Create a special .GIF file (similar to an e-card, they’re all the rage now) to send to someone you’d like to meet up with (it could be your best friend, your elderly neighbor like Neighbor R, your brother/sister, or, heaven help you, the GER) and make a date to meet them at the Starbucks on your street for one of the new chocolate drinks they have this week, through Sunday. (They’d like you to put it on social media with #StarbucksDate, too.)

You know, I probably shouldn’t say “Starbucks on your street.” We have several in my neighborhood, including one two blocks from my front door. But I have a friend in semi-rural Louisiana who is about 20 miles from the closest Starbucks. I’m sure he’s not the only one.

This year’s offerings are three new seasonal chocolate-infused drinks:

And because I couldn’t wait, I personally sampled the Mocha Chocolate Latte this morning. Highly recommended. Unlike the famed Pumpkin Spice Latte, this was very good and not overly sweet. If your honey doesn’t drink coffee, there is the Molten Hot chocolate option as well as other dessert options. But remember, Starbucks has their “signature” hot chocolate all year long. Yes, they really do–it’s just that this particular variety is a “seasonal offering” for Valentine’s Day.

I am actually planning to take myself out for a #StarbucksDate. I’ve got a couple of books to read, (one by master copywriter Bob Bly, his newest book of great witticisms) and that might just be the place to do it. I’d like to have another Mocha Chocolate Latte, then get brewed decaf coffee (and free refills in my stainless steel travel mug) until I’m sick of coffee, or I finish the books. They’re not long books, but. . .there are less distractions in Starbucks than at home.

What if you’re going to camp in with your honey?

I’ve got some recipes posted on the Recipe Page, and there are others scattered throughout the blog; a search will help you find them. (The Sweet Potato Supper is a good one, and quite simple.) Then again, websites like The Food Network, MarthaStewart.com, AllRecipes.com, and TheKitchn are great places to start if you don’t find anything listed here. Really–the culinary world is at your fingertips, and a quick search will show you that.

Looking for a special treat? Found on The Pioneer Woman’s Facebook feed this week, these Chocolate Sugar Cookie Hearts are an easy treat, especially if you have kids.

chocolate-sugar-cookie-hearts-09

Source: The Pioneer Woman website (note: NOT gluten free!)

These are really easy, because there’s no rolling out the dough–you bake it as a sheet cake, then cut them from the baked cake. Frost them, put some sprinkles on top, and you’re ready for your honey. NOTE: keep this recipe in your back pocket for other occasions, cut them in squares, rounds or other shapes, and you can frost them like cupcakes and use other appropriate colors and designs for, say, a birthday, graduation, or something else like St. Patrick’s Day (which happens in about a month.) Heck, your dog’s birthday, just don’t feed them to the dog. But for now, they’re for your Valentine.

Now, if these cookies aren’t your thing, there are a couple of things in the HeatCageKitchen archives that are delicious and gluten-free, including my all-time favorite, YeastFreeBrownies (I just uploaded it.) The recipe is no longer available on Dr. Hotze’s site, but I’ve got the PDF file for you on the Recipes Page.

Another good choice is last year’s Chocolate Hazelnut Cupcakes. First, I re-blogged a post from GF and Me last year, and then I made it myself. Of course, mine didn’t come out as pretty as Brenda’s, but they sure were good–even the fussy GER said so. The trick is finding hazelnut flour, or buying the hazelnuts, roasting and skinning them yourself, then grinding them up really good in the food processor–but not so far that you get a paste.

Click around on Brenda’s GF and Me site and you’ll find lots more delicious food and desserts for Valentine’s Day.

If you have more time to prep, I highly recommend the sugarless, Crock-Pot made Chocolate Fudge Custard I talked about last summer. You have to make it a day or two in advance, but it’s quite tasty and easy to make.

You didn’t forget your waffle iron already, did you? If Santa brought you a waffle maker (or the Cuisinart Griddler with the waffle maker plates, like mine) consider waffle brownies. If you haven’t read that previous post I linked to, please do, and you’ll learn more about waffling. You’ll also find this recipe in the post that I made and reviewed. However, if gluten-free isn’t your thing, brownies from a box–yes, like Duncan Hines or Jiffy brand–can be made in the waffle maker, fast and easy. You can also use boxed chocolate cake mix. If you’re thinking about a waffle maker,  Bed, Bath and Beyond also (still) has the Cuisinart Griddler bundle package, and if you have a coveted 20% off coupon, use it.

Still another optioin–a bit healthier than most–comes from none other than Graze.com, this dual-layered Chocolate Strawberry Smoothie might be just the ticket. It has a few steps, so make sure you read the recipe before proceeding.

What to make for dinner for the two of you? There’s a myriad of options available, just pick one–but don’t overthink this or make it too complicated. Of course, if you’re like me, you’ll probably *want* to try something really fancy, complicated, and extremely gourmet. Foodies are like that. But if you’re a fan of the easy, make dessert early, maybe the day before (especially the custard) and consider Nigella Lawson’s Flash Fried Steak with White Bean Mash. I’ve written about this delicious white bean mash before, it’s one of my absolute favorites, and I even made it Monday for AC with mild Italian sausages from HEB. (I called it “Bangers & Mash,” which is actually sausage and mashed potatoes in the UK.) She loved it too, and will probably start looking for cannellini beans next grocery trip. Add a tasty salad like we did, and you’ll be all set. Wine? Your choice, but make it a good one, if you do.

One thing I started doing with the white bean mash is grating the lemon zest first, then grate in the garlic with your Microplane Zester. The garlic is more evenly distributed, spreading the flavor throughout the mash.

And you can say that you’re inviting him/her over for a steak dinner–it’s just not filet mignon, that’s all. (No, I’ve never cooked that one, for myself or anyone else.) And why not? If you’re cooking steak, say so! (Unless he or she is vegetarian. . .then you’ve got some extra work to do.)

Here’s the thing about Valentine’s Day: if you and your partner get along fabulously and enjoy each other’s company all year around, going all-out on Valentine’s Day is probably not needed–a nice dinner at home with a nice bottle of wine, a small, inexpensive gift, whatever you like. But if one or the other isn’t such a great partner all year long, but spends a lot of money on flowers, candy, jewelry, dinner out, etc., on Valentine’s Day. . .it’s money wasted. Be kind to each other, and, I hate to say it, but if things are just not working out well, you’re discovering you’re mis-matched, or you just don’t get along after the “honeymoon phase” is past, it might be time to reconsider the relationship. (Or, in my case, file a restraining order, ha, ha. Yes, I’ve had that kind of luck.)  It takes two to tango, and usually, neither is totally innocent, but if you’re wondering why you’re in this relationship, maybe Valentine’s Day will be awkward. Better to be alone on V-D than stuck with someone you don’t want to be with–ask me, I know. (No, not the GER.) “Better off as friends” is not a bad thing, if that’s the case.

I’m not telling you to break up with your significant other on Valentine’s Day, (that happens occasionally) but if that’s where it’s headed, or things have significantly changed. . .take some time to think and consider. Next year things could be completely different–you could be single and unattached, you could be with someone better, or you and your Significant Other will have a better relationship by then.

I know, Valentine’s Day, like Christmas, is merchandised to death in the US, but it doesn’t have to bully you (or your partner) into spending too much money.

Again, I’m not a relationship author–but I speak from experience on being in bad relationships. I’d rather be by myself on Valentine’s Day than stuck with someone who let their “good face” down and I discover that I can’t stand. The longest relationship I ever had with a male was. . .Catmandu, the Russian Blue. (RIP.)

And if you’re single and alone on Valentine’s Day–remember, you too could be stuck with someone you wish would just go away forever. If that’s the case, and you can, take some time and take yourself out for a #Starbucksdate. Better yet, use the .GIF creator and send it to one of your *real* friends for a #StarbucksDate and get something chocolate on Sunday. It’s OK to be single and unattached on Valentine’s Day, I promise.

You might be making these cookies or something else for someone next year, so be ready.

Enjoy!

 

 

 

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Get ready to WAFFLE!!!!

Get ready to WAFFLE!!!!

Hello, Dear Readers:

Today, it’s all about you and your waffle maker. It’s not just for breakfast anymore. But there is some breakfast to be discussed, as well as lunch, snacks and dinner. As I mentioned in my previous post, life has gotten in the way big time, but I have been using my waffle maker regularly and finding new things to cook in it. As well as things NOT to put in it. But really, there is more to a waffle maker than just breakfast.

This article discusses the cultural transformation of breakfast here in the US. It’s not just grabbing a bite on the way out. . .it’s a “breakfast occasion,” or an “experience,” I guess. To paraphrase the late Rodney Dangerfield, breakfast wasn’t getting respect. Now it is.

From the same website, an article about how food manufacturers are “riding the wave of gluten free.” Of course, if you actually HAVE problems with gluten, you’ll know it’s not a new thing in food, something pundits don’t seem to get. More and more observers think gluten-free is a “food fad,” like super-foods or juicing. If you are gluten-intolerant, let them know it isn’t.

And the company that helped sustain me during my years as a working student at Tulane, Taco Bell, now serves alcohol. I didn’t drive for a long time, so I could indulge a bit after class if I was taking the bus home. But that’s about 20 years too late. Last time I tried to get food at Taco Bell, I couldn’t tell one thing from another on the menu and ended up at a Starbucks asking for breakfast sandwiches. At about 5:00 pm on a Sunday.

OK, now onto the most hotly anticipated blog post I’ve written this year! (Maybe.)

Do you like waffles, but don’t make them very often? Do you have a waffle iron but just give in and buy Eggos? (If you do–shame on you!) Is your waffle maker in the back of the cabinet, covered in dust, because it’s just too much trouble for once in a while? Or are you stuck in a rut, maybe sick of “clean eating,” and want something new? Have I got a treat for you, and clean eating even can be part of it.

Waffling.

Recently I bought a new combination tabletop grill and waffle maker. (I know, I shouldn’t have.) The Cuisinart Griddler is something I’ve looked at for some time, but of course, I also wanted the waffle plates, which, when bought separately, are $40 extra. Then one day, I got one of those glossy fliers from Bed, Bath And Beyond (with a coupon attached.) The Griddler normally retails there for $99.99, and you have to order the plates separately–but now all of a sudden, the waffle plates are being offered as a “bonus” with the Griddler.

Woo hoo! (And now Amazon is selling the Griddler and waffle plates as a bundle.)

I know, I know. . .I REALLY shouldn’t have. I was feeling really blue, and when I found out about the bonus plates, I grabbed one of the coveted 20%-off coupons, drove down to my local BBB and my credit card bought me an early birthday present. So I got what I wanted, for about half the price I would have paid normally.

After explaining this to Neighbor K (who thought I’d done something really bad, but it wasn’t shopping), I showed it to her and offered her the old waffle iron, and she accepted.  I was thinking of giving it to the Salvation Army if she didn’t want it. It’s nice, and it works, but it only makes two at a time and is a pain to clean.

The old waffle maker, bought about 2010 or so from HEB.

The old waffle maker, bought about 2010 or so from HEB.

See? It only makes two waffles at a time.

See? It only makes two waffles at a time.

 

 

 

 

 

 

 

 

 

 

The first time I got married (in 1981) one of my bridal shower presents was an early model of this Black & Decker 3-in-1 waffle maker and indoor grill. In fact, that’s what I was thinking about one day when I started seeing these recipes, and actually looked at it again on Amazon. But I really wanted the Cuisinart Griddler with the waffle plates, which ended up being nearly the same price, and I was lucky enough to get it. Like the B&D, the grill/griddle plates pop out and are reversible (the Cuisinart waffle plates aren’t reversible.) Honest, I wasn’t much of a cook in 1981, but I tried, and utilized the counter top grill many times. It’s where I tried out the two waffle recipes from The 20 Minute Natural Foods Cookbook on my (first) husband. He’s still alive, so it couldn’t have been that bad.

If you’re looking for inexpensive, I did accidentally find this model on Gevalia’s website–yes, the mail-order coffee company–that’s in the clearance section. Never mind why I was on Gevalia’s website. No, I didn’t sign up, either–you can buy their coffee in SuperTarget now.

Admit it–you signed up back in the 80’s for the free coffee pot, didn’t you? Well, of COURSE I did! I killed a few coffee pots, too, back in the day. I had one of the first drip models that ground the coffee and brewed it. Now I use a French press, and I just have to keep the spare glass beakers around–easier, since Sur la Table will be opening soon in my neighborhood.

Back to waffling in current day America.

Some time ago, I started seeing posts on Facebook–both pictures and video–of different things to make with a waffle maker. First was an omelette. (If you go to YouTube or Pinterest and type in “waffle iron recipes,” you’ll get thousands of hits, so enjoy yourself.) Then I saw someone place frozen tater tots on a waffle maker, lower the top, and come up with. . .hash browns. (The only time I’ve ever *wanted* to buy frozen tater tots.) Another entry saw canned cinnamon rolls, popping them open, and placing them cut side down onto the waffle area and lowering the top. Cook them for a few minutes, drizzle some of the icing on it, and they’re ready. (The only time I very *nearly* bought a can of cinnamon rolls to try it.) Take a look:

Come on. . .you know you wanna. . . . (From Pinterest)

Come on. . .you know you wanna. . . . (From Pinterest)

You can find an article with 17 recipes for your waffle iron on BuzzFeed, including one from a blog I’ll talk about in a bit. But there are literally hundreds of recipes like these on Pinterest that float over to Facebook, and videos on YouTube galore. Just about using the waffle maker for something other than waffles. Like bacon or sausage and scrambled eggs on the waffle maker. Did you think about doing that? People have–and you can too. How about a low-carb, Paleo pizza?

If you’re one of those people who likes the idea of a breakfast SANDWICH, you have some options as well. Matt Robinson of RealFoodByDad also has a Frittata Waffle that’s an easy option for those who need breakfast on-the-go. I need to try that idea soon, too, and maybe look up more or fiddle about with this recipe, too.

Before I continue, let me point out that the Cuisinart Griddler, and many others like it, have a grease trap that you must remove, empty (if needed) and clean. The Black & Decker 3-in-1 doesn’t have a grease trap; you put a little bowl behind the corner if you’re going to cook something like bacon. Also, make sure it’s on a flat surface. Why?

I recently attempted to cook scrambled eggs on the flat griddle, because the waffle plates were in the dishwasher. It wasn’t flat on the stove surface. (I don’t have a lot of room here.) My perfectly scrambled eggs rolled directly into the grease trap. It was clean, thank heavens. No matter–using potholders, I removed the grill plates and replaced them with the waffle plates after I washed them by hand. When the waffle plates were hot enough, I went back to cooking eggs on the waffle plates. Like I tell you, I speak from experience.

Now back to waffling.

Intrigued by these simple but innovative ideas, I went looking for a gluten-free waffle idea, since I haven’t made any in some time. I’ve made the vegan ones from Erin McKenna’s second book many times, Babycakes Covers The Classics, but that’s been a while (although I made a batch one Sunday because I was out of eggs.) I looked in The Joy of Gluten-Free, Sugar-Free Baking, and found a recipe on pages 135 and 136. Made with nut flours and beat in your stand mixer, they’re pretty good, especially with the sugar-free raspberry syrup I bought and never used (it’s gone and they don’t make it anymore.)

Waffles from The Joy of Gluten-Free, Sugar-Free Baking

Waffles from The Joy of Gluten-Free, Sugar-Free Baking

Wish I could find more of this!

Wish I could find more of this!

 

 

 

 

 

 

 

 

 

It’s a simple recipe, but I only had almond flour handy, so that’s what I used.

But what else is out there?

Pinterest yielded some delicious options, although my first attempt at gluten free waffle brownies didn’t work well. The second recipe, from the blog Edilble Perspectives, is pretty darn good, even if I messed around a little with the recipe to make it sugar free. I only had brown rice flour, not sweet rice flour, and of course, had to fiddle about with the chocolate and Somersweet to make it sweet with unsweetened chocolate.

Just mix it up like you would any standard brownie recipe and drop it on the hot plates:

Brownies on a waffle maker, no kidding.

Brownies on a waffle maker, no kidding.

A few minutes later:

Done in a flash!

Done in a flash!

 

Anyway, you end up with this:

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You know you want one. And it’s gluten free. And sugar free.

Top them with additional SomerSweet (or other sweetener), add ice cream, or however you like to top brownies, and enjoy the heck out of it.

If you want fast and easy, (and aren’t concerned about GF or anything) you can also get a boxed brownie mix, make it like you normally would, but instead of baking them in the oven (even the toaster oven), use the waffle maker. They’re almost instant brownies. You can do the same thing with cake mixes.

Are you seeing the value of this yet?

Doug Armstrong shows you how to turn leftover pizza into pizza pocket here, along with some other interesting kitchen hacks in a 4-minute video. His “waffle iron hacks” video is here, and Doug shows you paninis, the cinnamon roll trick and other desserts with your waffle maker in this 3 minute video. He’s British, and he’s pretty cool in the kitchen, too.

Has it hit you yet that the humble, unappreciated waffle maker is actually a modified, useful indoor grill? Pay attention, grill masters–you’re about to get your winter alternative lesson. A waffle maker can be especially useful if you don’t live in the Lone Star State, where we grill outdoors just about year-around. But what’s wrong with a little indoor grilling, as long as there’s an electrical outlet nearby?

When I was cooking up some chicken thighs one night, I decided to try out one on the waffle maker. Know what? They cooked much faster on the waffle maker, so I turned off the toaster oven and cooked the rest that way. The second time, I decided to use the meat mallet on a pack of chicken thighs, coat them with a salt/pepper/garlic powder mixture, and they came out even better.

There’s even a blog dedicated to such an activity. Will it Waffle? is dedicated to finding out exactly what you can do besides make waffles in your waffle iron. Even Neighbor K was impressed with the concept (especially since I gave her the old waffle maker.) No idea if she’s tried it yet, though. The blogger and cookbook author, Daniel Shumski, who’s been waffling nearly everything he can think of, put together a book and published it–Will It Waffle?

Just published in August, this timely book has some delicious recipes and is easy enough for even novices to use. You KNOW I had to have it. But even more importantly, I had to talk to the author. I got on his website, and sent him an email. He was very nice, and offered to answer questions about it. Instead of printing the questions and answer, I’ll just tell you what he wrote back:

Using my waffle iron for more than just waffles goes back about six years. The story behind it is this: I had this waffle iron and I loved making waffles, but I didn’t love the idea that I had an appliance that I only used for one thing. I figured it must be capable of more. So I gave it a shot. Before long, I was trying French toast in the waffle iron .. then cookies… then burgers. And, as with any experiment, if something works, it encourages you to keep going. So I was off!
At the same time I was trying things, I was doing a blog chronicling my waffling adventures. It was fun to get the feedback and — as with any successful experiment — the positive feedback keeps you motivated to try more things.
At some point, my current publisher and I connected and we decided there might be a place in the world for a waffling cookbook. I loved doing my waffling blog and I love reading blogs, but I’m also very fond of cookbooks, so I was excited about the possibility of bringing waffling to a potentially wider audience. 
It’s hard to pin down how much I waffle these days. More than most people, it’s fair to say. The key in my mind is to have the waffle iron accessible. For some people this means on the countertop. For others, it means in a cabinet that’s easy to reach. Too many people have their waffle iron in some neglected corner or forgotten in a box in the garage. When it’s accessible, you’re one step closer to waffling. 
My advice for people interested in waffling is to not be afraid to experiment. It’s part of the fun! 
Hope this helps!
Happy waffling. 
-Dan

 

Awfully nice of him. Thanks, Dan!

NOTE: If you’ve got a gift-giving occasion coming up–birthday, wedding, or the upcoming Christmas and Hannukah–this book and any kind of waffle maker will make a really great gift for someone who cooks, is learning to cook, or wants to stretch their culinary muscles. Even if the gift is to yourself.

You’re welcome.

The book starts out with breakfast recipes, bacon and eggs, including a waffled sandwich, French toast with chocolate and whipped butter, sausage and hash browns. For lunch, sure you can waffle sandwiches–but did you think about quesadillas? How about a Waffled Croque Madame?  (Page 49.) Burgers, meatballs, pizza salmon, and filet mignon–yes, in a waffle maker, folks. A Waffled Tamale Pie that looks amazing.

I won’t be trying the waffled kale or the waffled eggplant. You KNOW how I feel about eggplant, right? But if kale and eggplant is your thing, Daniel’s got you covered there, too.

What did I do with this book? Oh, lemme tell ya. . . .

The first thing I tried was the “Fawaffle,” or “waffled falafel.” I already had everything on hand, so I tried it first. As you may know, I do love FiveMinuteHummus, and make my own frequently. But I’ve never had falafel in my life. Nobody ever took me to a Greek restaurant, either in NOLA or here in Houston, so I had no idea what it was. (Ironically, last weekend’s new Pioneer Woman show featured Ree Drummond making things she’s enjoyed out of town, but never made at home before–a more traditional version of falafel as well as chicken & waffles, which I’ll discuss later.)

Well, I made it. I waffled falafel in my own kitchen, and it’s a recipe I’ll make for the rest of my life. Delicious comfort food. Yes, it’s that good, with or without hummus. Just remember that you have to use dried chickpeas, soak them in the fridge overnight, and then mix everything together. I left out the 2 tablespoons of flour, and I was thankful that it wasn’t an essential–so mine are gluten-free, too!

Soak the beans first, then use the food processor to blend it all together:

Add the ingredients to the food processor and blitz!

Add the ingredients to the food processor and blitz!

 

This is what you end up with:

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And just load ’em up into the heated waffle maker:

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Admittedly, it’s a bit weird–but you know me. If it sounds good, I’ll try it at least once. So, tell me–good?

Fawaffles with Hummus

Fawaffles with Hummus

Oh, Holy Shish Kebab!

Also note that falafel is traditionally deep fried. But here, in the waffle maker, there’s just a little oil involved. And it’s fast, too.

I decided to enlist someone else’s taste buds, so I went to see Neighbor K with two freshly waffled Fawaffles and a little hummus. Asked her to try them and see what she thought. At first she said she’d try them later–fair enough, no rush, but she took one bite. Then another. And another, and proceeded to gobble them up right in front of me until she’d finished them both. I warned her that they had onion in them, so Daft Pug should not be sampling them.

I mentioned that I’ve never had falafel in my life, never been to a Greek restaurant either, so this was my first time making and eating it. I grew up in New Orleans, most of the food was local, Italian, and one or two Mexican. You had to go out of your way to find Greek, although I’m sure it’s not that way anymore. K’s comment: “You’ve never had falafel? You’re weird!”

And that’s the last time K was offered something to taste test, and the last time she will appear in the blog. Ditto for Daft Pug. Sorry, Little Buddy. (I have a new taste-tester lined up, the aforementioned Neighbor E.)

Meantime, I wanted to try something else I’d never used before–plantains. Friend of the blog RR is Puerto Rican by birth, and of course, his mother cooks a lot of Spanish-influenced dishes. (I’ve told him for years that if ever I find myself with a Hispanic boyfriend, she’s on the hook for some cooking lessons.)  I texted him, but he wasn’t available to chat, so I sent him this picture:

Frying the plantains. I had to keep remembering that they're not bananas!

Frying the plantains. I had to keep remembering that they’re not bananas!

RR texted back: “Look at you!” I’ve never had plantains, either. But I sure did like this one.

The first thing you do is make the dipping sauce, which is nothing more than cilantro, garlic and olive oil:

You have no idea how tasty this is.

You have no idea how tasty this is.

Let that sit while you’re making the rest of it, then remove and discard the garlic. Oh, yum! Now back to the other part.

Plantains don’t “peel” easily like a banana does, you have to chop off the ends, and then make slices in the tough, fibrous covering:

Slice the skin like so

Then slice like you would a banana:

If this picture looks dirty, I'm sorry

If this picture looks dirty, I’m sorry

 

Let me back up a bit. Waffled Tostones are plantains sliced up, fried quickly and then waffled. Plantains that have been sitting as long as these were became sweet, but the first time I tried doing this, they were ripe but not sweet. These ended up being soft like a ripe banana, so it didn’t work quite as well as the first time. Once I got the slices done, they went into the frying pan. (I used refined coconut oil.) They’re fried up pretty quickly, so you carefully take them out and put them on a paper-towel-lined plate. (Be especially careful if there are children about–hot oil is no fun in the wrong place.)

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The next step is to waffle them. Fit them onto your waffle maker like so, and then CAREFULLY smash down the top and hold it while your tostones toast:
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I didn’t take any more pictures of the waffled tostones, I was too busy eating them. Yes, they ARE worth the trouble.

Because the green onions became two feet high in the HeatCageKitchen garden, I decided to try Daniel’s Korean Scallion Pancake Waffle (aka “Pajeon.”)  I ended up doing this twice–once according to the book, and once with gluten-free flour. Know what? They’re both good. Plus, Daniel also points out something that I like to mention: cut the white, rooted bottoms off your scallions from the grocery store and grow them back. He suggests putting them in a glass of water–I’ve done that, and I’ve stuck them directly into soil, and both methods work. However–I highly suggest buying organic green onions if you’re going to grow them. First, they’re probably not genetically modified, and two, no other issues like pesticides or other stuff. I’ve grown both, and the organics shoot up to the sky.

My, what big onions you have!

Thanks, they’re organic.

But seriously, this recipe, while really easy to make, is, essentially, a flour ball–so keep that in mind if you’re trying to cut down on that sort of thing. A cup of flour, a teaspoon of salt, a teaspoon and a half of sugar, and a cup of water. Mix it, and pour over your cut onions which you place in between the divots.

Korean Scallion Pancakes

Korean Scallion (Pajeon) Pancake Waffles

And the blogger learns a new word: divot, or the thing that makes the square in the waffle. (Honest, I didn’t know!)

Cover the whole thing:

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Close the lid, cook them til they brown nicely (this is true for both regular and gluten-free flour) and you end up with this:

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They don’t turn golden brown like breakfast waffles, so don’t overcook them.

Make up a bit of dipping sauce from the book (1 tsp toasted sesame seeds, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, and 2 tablespoons honey, then mix it or shake it up) and you’ve got a tasty little snack going on. I didn’t eat a whole gluten-heavy waffle, but I did nibble a bit that came off on the waffle plate. Tasty, just like the gluten-free version, and while it’s somewhat crispy on the outside, the inside texture is more like sticky rice. With no egg, yeast, or baking powder, it’s just kind of sticky. This is not a deterrent, however.

Daniel also suggests using other veg, such as zucchini or carrots, in place of the scallions; just cut them down to matchstick size to fit the grooves.

Another week, I wanted to try out two more recipes, but I sorta did them my way. Grilled Pineapple and Grilled Halloumi are two separate recipes from the book (there is watermelon involved with the Halloumi), and I had them just because I wanted to have something different.

Admittedly, not the most common dinner combo.

Admittedly, not the most common dinner combo.

I had some Halloumi left from a previous trip to Trader Joe’s; it’s quite expensive elsewhere, so I get it when I go and freeze it. (Unfortunately, at Trader Joe’s, it’s a “seasonal” item for grilling.)  If you’ve never had Halloumi, it’s like feta, but not quite as acidic. Halloumi also doesn’t melt away like feta, holds its shape and stays in the fridge a long, long time.  I started by slicing up the cheese and cooking it half and half:

Both stand up to waffle grilling

Both stand up to waffle grilling

 

After the pineapple was finished, I finished up the cheese:

If I'd only realized it was already sliced. . .next time.

If I’d only realized it was already sliced. . .next time.

 

Oh, yes. . . .

Oh, yes. . . .

 

I cooked it all up, and sat down to watch Season 11 of New Tricks, which had just arrived from my local library. I’m also binge-watching Sherlock.

Now, before you go getting worried and thinking, “Amy’s eating pineapple and cheese for dinner?” Well, these are items I already had on hand, and it was easy, so I did. It’s not Velveeta, either. I don’t buy Halloumi very often, either–only when I head to Trader Joe’s. (No sign of them coming to my part of Houston yet.) Unfortunately, because it’s a “grilling cheese,” Trader Joe’s considers it a “seasonal item,” darnit! So if I want more, it’s back to Kroger or HEB for some that’s at least double the price. Wish I’d known–one day I’ll have a cheese freezer where I can buy it on sale and keep it for whenever.

Most of the recipes in this book involve. . .flour. So, there’s a good chance I won’t be making all of them. But there are plenty of recipes that don’t involve flour or might be worth experimenting with gluten free flours to try these interesting recipes. I sure would like to figure out how to make that pizza crust with GF flour and waffle it. Maybe next weekend I’ll try it.

Oh, and one thing on the famous “Chicken & Waffles”–it’s NOT, as many people believe, a “Southern dish.” I grew up in the South, and never heard of Chicken & Waffles until the last couple of years. (Friend of the blog CN likes a place in Houston called The Breakfast Klub, a Midtown Houston place that serves, among other things, Chicken & Waffles; I’ve not been there myself.) Some clicking around revealed that no, it really isn’t Southern at all–and NPR has a whole story about it. If you start talking about C&W being “Southern,” be prepared to have your face slapped. It began in Harlem, of all places, and is now served as a “soul food” dish nationwide. I wanted to yell at Ree Drummond last weekend for calling it a “Southern tradition,” because, it really isn’t. Now that you have been educated on the subject, please do not say that again. Thank you.

But you can certainly MAKE Chicken & Waffles all in the waffle maker, of course.

Admittedly, not everything will waffle. Smoothies, soup, salad greens–no. But to go with that Pea & Pesto Soup, a nice Gridded Grilled Cheese sandwich (page 37) or a nice Fawaffle might just fit the bill, right?

Remember, Thanksgiving is coming up quick. Wouldn’t some waffled brownies, cakes, or other desserts have a place? (Waffled Oatmeal Chocolate Chip Cookies, page 163, Red Velvet Waffle Ice Cream Sandwiches, page 169, or a Wapple Pie, page 175.) How about some Stuffing Waffles on page 156? Consider Waffled Macaroni & Cheese on page 67, where Daniel supplies his own recipe for a baked M&C and waffling it. Sure, it’s more work than a box–but it is Thanksgiving, right? Make extra, because it’s going to go fast. And anything you can do ahead of time is always going to help.

At the moment, I don’t have any waffling recipes posted on the recipe page, but I hope to get them up soon, along with some Thanksgiving recipes (if I can find them again.) But really. . .they’re everywhere, just go look for them on Pinterest for starters.

Give it some thought as you plan your upcoming holiday meals, or even next weekend. A waffle maker can make things easier, especially if you get some extra help. Remember, it’s 110v, so you can plug it in anywhere–and that will come in handy in a crowded kitchen, any time of year.

Happy Waffling!

 

 

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A Gluten-Free Birthday

A Gluten-Free Birthday

Hello, Dear Readers:

My sincerest apologies for not posting over a month. I have, indeed, been messing around with the waffle maker, but, as they say, life happens. Boy, has it ever. Since October 4th, I have:

  • Lost an elderly family member
  • Nearly made a trip to New Orleans for a funeral (he was cremated with no services)
  • Lost the use of my dryer, after the washer went out two months ago, requiring me to buy another set
  • Discovered that a longtime “friend” really wasn’t
  • Changed my cell phone plan and that of the Android tablet that was a “gift” from said “friend”
  • Got my new AT&T  Internet service installed (and I’m no longer paying half the cost to someone else)
  • Bought a new headphone-attached desk phone (for the copywriting side)
  • Dealt with a long-standing plumbing problem, which took an emergency to be fixed–but it’s done.

At least now I can use that MagicJack the way I intended, as a business line. I do love my new portable desk phone. (All I need now is an income.)

As I’ll explain in the upcoming (and long-overdue) waffle post, friend of the blog ER becomes new blog taste-tester Neighbor E. There’s a lot of things we don’t agree on, but he’s a great guy, and we get on well. He’s been reading about my cooking for a while, so now he’s going to be taste-testing. Don’t worry–the GER is still around, and ER is *not* a new boyfriend. Don’t give the poor man a heart attack.

So what else is going on?

Much as I love sewing, lately, I haven’t made as much as I did before. I keep it for the weekends, and this past weekend, in addition to making a few small things, I finally, FINALLY, finished my first “real” quilt, called the Ticker Tape Quilt:

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It’s not a large quilt–it only measures 41″ x 51.5″, known as a “lap quilt.” However, what I do know is that now that it’s completed, I can take a nap under it, and turned sideways, it fits me perfect. This is the back of it:

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This quilt is found in Sunday Morning Quilts, and it’s the last one in the book. Why did I chose to make the last one? It was the easiest, in my eyes, and I had most of what I needed to create it, including the batting. The backing fabric and the binding fabric (around the edges) I bought, but I didn’t need much of either fabric. What took so long was sewing down each of those itty-bitty pieces until the top was full. I had them all pinned into place, but once I got off the edges, the pins were stabbing me, so I took out all the pins and just sewed them on one at a time to prevent blood stains on white fabric. I now see the wisdom of what’s called “quilt blocks” and will likely follow one of the other quilts in the book to use more fabric scraps for a queen-sized quilt. But at least this one’s done and ready for cold weather, and napping on the futon in front of a roaring fire.

Remember when I said I was already sick of pumpkin-flavored everything? Hostess takes the latest swing at bat:

They put pumpkin flavor in TWINKIES!!! IMG_2404[1]

 

 

 

 

 

 

 

 

Because everyone LOVES pumpkin, right? Conservative writer, blogger and (handsome) pilot Bill Whittle posted this to Facebook a few days ago:

Because you love pumpkin THAT MUCH.

One for the petrolheads. And because you love pumpkin THAT MUCH.

Because every girl’s crazy ’bout a sharp dressed man. My only question: does it come in 5W-30?

Three weeks ago, I went to Target, and discovered that I had in my coupon case a register coupon for $1 off a Pumpkin Spice Latte from a Target Starbucks. I thought, “OK, I’ll see what the big deal is about.” There are people who live their life for the return of the Pumpkin Spice Latte at Starbucks. I will not be joining that crowd. I had my first–and my last–PSL ever. Why? Well, it’s like drinking a candy bar with a LOT of excess flavoring in it. It was decaf, as usual, but it was still strong enough to make my teeth wiggle. Whipped cream did nothing to tame the intense, heavy flavor that was more sugar and calories than I needed at once. Verdict: I’d rather drink barium sulfate, which is that stuff they give you in the hospital to light up your insides for an X-Ray or MRI.

Switching gears. . . .

Longtime readers know that I’m a big fan of Ina Garten, The Barefoot Contessa. Her recipes are pretty easy, very tasty, and she’s a really nice lady. Guess what? Ina has a protege. Her name is Lidey Hueck, and I found out about her blog, called Lidey’s Table, on Delish.com. Lidey herself has a recipe for make-ahead oatmeal that’s right up my alley–cook it on Sunday, eat it all week. She has a few blog posts of her own, and does social media for Ina. And of course, Lidey has learned how to cook from the master herself. Lucky cat!

October 29th was my 3-year “anniversary” of blogging on WordPress. What started out as a fun project has become something more–but I don’t know what yet. But WordPress congratulated me when I signed on, so here I am.

That also means my birthday was last week. Woo hoo! Well, I didn’t cook at all that day. I promise, it was all gluten free. Here’s how it went.

First stop was the new Dunkin’ Donuts on Bay Area Boulevard, for my birthday reward coffee (they load it directly onto the app, and I presume, onto the plastic card as well.) I chose a decaf hazelnut macchiato:

Macchiato!

Ready to roll. . . .

Ready to roll. . . .

Dunkin’ Donuts puts graphic illustrations of their coffee drinks on a mat by the registers that shows exactly what the fancy Italian names mean. In this case, a Macchicato is a double shot of espresso, with steamed milk in the bottom and foamed milk on top. Of course, the machine that made decaf wasn’t working right that day, so it took longer. But it was my birthday, and I wasn’t in a hurry. No, they don’t have gluten-free donuts, but I wasn’t interested even if they did. It was the coffee I wanted, and I was quite happy on the way out. I also watched that large $3.69 cup ring up $0.00. It was a pattern repeated throughout the day.

Next top: the Freeman Library to pick up a Sherlock DVD I requested. I early voted the week before, so I was done, and headed to Baybrook Mall’s Denny’s for the famed Free Grand Slam On Your Birthday. Yes, you have to prove it. I got there about 11:00 am, and was served by a very nice lady named Linda. After checking my driver’s license to make sure I was telling the truth–yes, they really do ask–I was greeted with the news that Denny’s now has GLUTEN FREE ENGLISH MUFFINS!! No kidding–Linda said they have had them about 3 months, and assured me that they were good. I took a chance and ordered them, and asked for butter. Take a look:

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Yes! It really is gluten free!!

Linda was right–that gluten-free English muffin was hot and crunchy on the outside and soft on the inside. It was heavenly with butter on it. Has to be the best one ever, and no swapping out stuff to make it “gluten free” Woo hoo!  Linda mentioned that she has a niece who has to eat gluten-free, and the stuff she has is usually like cardboard. I suggested checking out the Wheat Belly books, particularly the cookbooks, and read more about it, so she could better manage it.

But you know, I didn’t plan on making anything special this year like I normally do. With everything else going on, and the possibility of two six-hour car trips, it just wasn’t in the cards. HOWEVER–I ordered myself some dessert at Denny’s (and partly so I would be able to tip Linda, because, DUH, I forgot to bring cash again.) So, the most gluten-free and least expensive dessert was, in fact, just what I wanted–ICE CREAM.

Dessert! At 11:55 am.

Dessert! At 11:55 am.

And why not? Chocolate ice cream with hot fudge (marked “GF” in the menu) with whipped cream and a nut topping. I asked Linda, “Since I’m having this much chocolate before noon, does that make me a junkie?”

OK, you know I love chocolate, any time of year. The Food of the Gods.

After Denny’s, I headed into the mall for a quick stop at Sephora, who offers a free gift every year for registered participants. A couple of lovely lip pencils, which I will use. . the next time I wear lipstick, I guess. Monday was the second time I’d worn makeup in October, and that was the first time since. . .July? I don’t go many places where I need makeup. (I wore it the next day, but I’ll tell you about that in a bit.)

I did a bit of prowling in the mall, even getting ambushed by one of those kiosk people trying to sell me a $129 cosmetic product I don’t need for $39. I didn’t buy, but I am considering bringing a small spray bottle with me next time and filling it half with water and half with vinegar or rubbing alcohol so that the next time someone gets too close, I can let them know to back off. The smell will go away, but not the fear after they nearly assault me. I hate that. I know they have a job to do, but some of them are obnoxious.

Anyway. . .

Once I left the mall, I had a couple of quick stops to make, and I made the last stop to the Starbucks On My Street for my birthday reward. Starbucks shortened up the time window to use it, so I made sure I got it on my birthday. Instead of a coffee drink this year, I got what I really wanted–a Zesty Chicken & Black Bean Salad. YUM. . .I had it after my 90 minute bike ride. No kidding. . .I really did ride the bike on my birthday, because I enjoy the ride, and because after the ice cream Sundae, I REALLY needed it. The weather was cloudy and slightly cool after all the rain we had, so it was just perfect for riding, no sun in my eyes. I rode until I thought I felt rain, and came in. That salad tasted great after the ride.

The next day, it was time for a petrol fillup and a long drive to The Woodlands for some blood testing at Woodlands Wellness. Since I was  going up there already, I asked Neighbor R if she’d like some wine. Of course, she said yes, and I happily shopped for her beloved Pinot Grigio and got more of the stuff I use regularly, like olive oil, cocoa powder and the like. Trader Joe’s is also introducing seasonal items, such as the aforementioned pumpkin-flavored everything, and this item, which I’ve never seen before, but I believe is a seasonal item, since I was told by an employee “we just got that in.” (Aldi also treats baking chocolate as a seasonal item.)

Trader Joe's. . .chocolate?

I haven’t tried it yet, but I have to say the Aldi’s worked well for the Yeast-Free Brownies. I haven’t made those in a while, much as I love them, because the price of chocolate has doubled, and SomerSweet has been unavailable for nearly a year. I’m kind of afraid to make some until I figure out what other sweetener I can use that will be comparable. I’ll let you know if I find one.

Much as I’ve been jockeying for a Trader Joe’s down here in Clear Lake, I kind of wonder if they’ll open it up right after I move out of the area. Well, that would be irony, wouldn’t it? Or I’ll never get out of Clear Lake, and there will happily be a Trader Joe’s. It would go a long way, along with the beautiful library we have, to making it tolerable.

Anyway. . . .

I had some more of Trader Joe’s delicious Goat Milk Brie (one of my favorites) and a got a large log of goat cheese to cut in half, and use one for a Corsican Omelette the next day (and use up some of the mint out back) and freeze the other half for another day. A basic stocking up on the supplies I use the most, and like the best, until the next time I go, or I have to hit up HEB and hope I can find it.

Oh, and friend of the blog LK was enjoying her tenure at the Williams-Sonoma this time last year, until they announced that they were closing the Baybrook Mall store, saying only that it was a “corporate decision.” With the expansion of Baybrook Mall (nobody knows *why* it’s happening, they’re just doing it) she figured that there was another vendor who wanted it, probably Sur la Table. Guess what? Sometime this month, Sur la Table will indeed be opening in Baybrook Mall.  I get their catalogs, and have since I started going to the one in The Woodlands. I noticed it on the new catalog this morning: Opening In Baybrook Mall Soon. We got our answer, Sur la Table will grace Clear Lake soon.

Then Wednesday, they turned off the hot water for a while. When it came back on, it was gushing in the bathroom. . .but that’s not going to get covered here. Thankfully, it’s over, and I hope it stays fixed for a long time.

Thanksgiving is in a couple of weeks, and I will do my best to help you out. If you have any questions, post them here, or send me an email. I don’t pretend to know everything, but I will find out what I can for you. I’ll also be posting some recipes, including some delicious cranberry sauce that will have you throwing out the canned stuff. However, I want to emphasize two points about Thanksgiving (and really, for Christmas too):

  • You will prepare 29 other dinners in the month of November
  • A whole turkey is, in fact, nothing more than a big chicken, so if you can roast a chicken, you can roast a turkey

I saw turkey brine mix in Fresh Market yesterday, so I’ll discuss that as well. If you’ve never brined a turkey before, it’s well worth doing, and you can find directions on Martha Stewart’s website, and Ree Drummond has one here. I’ve not tried Ree Drummond’s, but read the whole article, since she makes very good points on the subject. (And her kids are smart alecks!)

Oh, and another off-topic item: if you’re a Def Leppard fan, their brand new self-titled studio album is just out. I don’t have it yet, but I will eventually. These bad Brit boys of arena rock have been bringing it for more than 35 years, and have no intention of stopping (even though three of them live in California and two are vegans.) They’ve been working on this one for a couple of years in between touring, and refuse to compromise or capitulate. I’ve seen comments on Facebook that it’s their best yet, but I haven’t heard it so I can’t answer for it. But I do have some of their CDs, including their last three, so I’m sure it will be the same high-quality fans are accustomed to. (For the record, they’re not “heavy metal” as some tend to classify them.)

OK, OK–if your idea of good music is Glenn Miller, Sergio Mendes and Brasil 66, or something they play on the smooth jazz station, Def Leppard probably isn’t your cup of tea. That’s OK. I actually like all three of those in addition to Def Leppard.  I’m just passing along info for the fans.

In the meantime, I’m going to get ready for bed, since I got an extra hour of sleep and I want to get to bed early so I can get up before the sun, like I used to do.

The waffle post is almost finished, and I’m also going to make some suggestions for waffling part of your Thanksgiving if you’re up for it. But no, not a turkey. You’ll be cooking til Christmas.

Thanks for sticking with me. I will try *not* to be too much longer with the waffle post. Or any other posts.

Happy Dining!

Amy

 

 

 

 

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Amy’s Excellent Garden Adventure

Amy’s Excellent Garden Adventure

Good evening, Dear Readers:

Remember when I said the next post would be about waffles, unless I had something better to write about? I do–and I’m not reneging on waffles, either. In fact, after I finish writing this, I’m going to try out a gluten-free waffle recipe just for you! (Well, and me, too.)  I’m anticipating three or four different waffles on the recipe page, and one may even involve using. . .wheat. We’ll see when I get there.

Are you a Trader Joe’s fan? Well, I finally had a flash of inspiration, and decided to do something about the lack of a TJ’s down here south of Houston. I put a link on NextDoor.com, and suggested everyone in my area write TJ’s and tell their friends to do the same. So far, several people have, including Neighbor K, who became a fan after hearing me bang on about it, and made her first trip.  If you’re one of my local readers, do this now and tell EVERYONE YOU KNOW. If we get enough people writing, we might actually get one closer than the Montrose store. I suggested Friendswood or League City, but anywhere closer than Montrose or Memorial would be wonderful. If you’re in an area that doesn’t have TJ’s at all, and you miss them terribly, you can go to this link as well and ask about getting a TJ’s in your area. Do the same thing–tell your friends. Go to this link and send them a short email about where and why. Save the text on a Word document in case the site goes bonkers, like it did for me. It worked the second time.

A couple of weeks ago, I was strolling through Target and found this with a clearance sticker on it:

IMG_2350[1]

Hershey’s? Ice Cream Maker?

End of the summer, an ice cream maker. However, it’s one that requires this:

It's GOURMET.

It’s GOURMET.

Now that we have Blue Bell back, we don’t need this. And of course, in fine print at the bottom, it says, “artificially flavored.” No thanks. I like my Cuisinart model and the recipes I have in cookbooks.

So anyway. . .guess who has more pesto in her freezer? Yes! ME! (You can envy me now.) As of last night, I now have SIX containers of pesto! No, I haven’t poured steroid fertilizers out back. I went on a little day trip on Monday. Let me back up a bit.

I’ve written about the monthly gardening lectures I attend at my local library, third Thursday of the month, 6:30 pm. Nice people, and sometimes, there’s munchies. (No, I passed on the cake last week.)  The lady who coordinates the lectures and attends every month is a nice person named Shirley Jackson. She’s always there, picks up the surveys, gives announcements and sometimes, she’s the friendliest face I see all day.

One of the announcements has been since the beginning the “open garden” day at the Genoa Friendship Garden in nearby Pasadena. That’s not someplace I normally hang out, and despite writing it down, I never seem to remember. Except for one day I dropped a pitcher of iced coffee on the floor, and. . .oh, never mind. Finally, Monday, I paid them a visit.

Sponsored by the Harris County Master Gardeners and Texas A&M’s AgriLife Extension, it’s a little spot where all kinds of plants are grown, and they have plant sales–cheap. I spent a whopping $3.50 yesterday, for two tomato plants and a sweet pepper plant that I’ll put into a big pot this weekend.

Take a look:

IMG_2784

This was a cute little display:

A diorama!

A diorama!

Here’s a closeup:

IMG_2782

If you like eggplant, they’ve got a garden variety that, it is claimed, actually tastes good.

These eggplants stay green, and do not turn purple.

These eggplants stay green, and do not turn purple.

Here’s another look at that eggplant:

IMG_2803

There are peppers of many kinds:

Sweet peppers

Sweet peppers

A closer look at the sweet peppers

A closer look at the sweet peppers

For the okra-loving folks.

Okra--the GER's favorite

Okra–the GER’s favorite

They grow green onions, just like I do, only more of them. I also got answers to questions about the garlic that never seems to grow well in my garden. One nice lady said it was probably critters. I’ll try again soon.

IMG_2795

A few shots from around the garden area:

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There’s an orchard, complete with berry bushes:

Blackberries!

Blackberries!

I think these are grapes, but I couldn’t find a label for it:

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And they didn’t forget the kitties, either! (I bet there’s a huge feral cat colony living there, somewhere, that comes out to party in the Garden at night.)

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I was quite surprised to see an area of desert plants, separated from the rest of the garden:

That's the biggest Prickly Pear cactus I've seen since the last time I was in the desert.

That’s the biggest Prickly Pear cactus I’ve seen since I left California. In 1988.

Prickly pear cactus produces fruit–did you know that?

Cactus pears, also called "Indian Fruit."

Cactus pears, also called “Indian Fruit.”

Yellow flowers develop on top of the little fruit buds, that’s why there is an indentation. Then the flower dries up and falls off (just like zucchini or peppers) and the fruit buds start growing. When they turn dark purple, you can pick them and peel them, because they’re sweet. I’ve seen “Indian Candy” at truck stops in California and Arizona. (But not in a long, long time.)There were other desert plants, as well, like this, I believe is called an Ocotillo:

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Yes, those needles are indeed SHARP.

NOW–remember what I said about more pesto? Get a look at this:

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I mentioned to one of my “tour guides” that I grow basil for the sole purpose of making pesto and freezing it for the winter. I told him about Pea & Pesto Soup, and told him that if he made that for his wife, she would be very happy with him. He reached down and cut me a couple of huge branches, big as a wedding bouquet. (Don’t read anything into that.) I stopped on the way home at Randall’s because I knew I didn’t have enough pine nuts to make two or three batches. I might start using walnuts one day–I like walnuts too, and they’re less expensive than pine nuts.

He GAVE me that basil. It was HUGE!!

He GAVE me that basil. It was HUGE!! (Tomato plants in the foreground.)

Another one of my tour guides (listening to my discussion of said soup) asked me, “how do you have time to do all that cooking?” I smiled and said, “I’m single.” He was delighted to hear about Pea & Pesto Soup, but insisted that I make some and bring it to him to try. I’d guess he was in his mid-70’s, and he was not about to go online to find the recipe. (Most of the people working there were women.)

There are several varieties of basil growing, like this one:

It's basil, but. . . .

It’s basil, but. . . .

As I’ve done so many times, I picked a leaf and tasted it. Suddenly behind me, I heard a woman’s voice say, “That’s not culinary basil.

AAAAAAAHHHHH!!!!!!

It wasn’t poisonous, but I did indeed spit it out quickly and ask about it. She said, “I’ve never had anyone pop a leaf in their mouth like that.”

I got to ask lots of questions, and I found out a lot of things I didn’t get from the lectures. First, I’m under-watering my plants. DUH! Second, there isn’t enough room for all the water to drain properly, so I have to get a bigger drill bit soon and drill bigger holes in the bottom of the paint buckets. If I have time next month, I might go take a ride, now that I know where it is and how easy it is to get to from here.

I went into the greenhouse to get some plants, and there were some free seeds, limit 5. That was all I needed.

French breakfast radishes!!

Sage and French breakfast radishes!!

Lettuce will be happening again, soon, too, thanks to the seeds and the cooler weather that’s coming.

It’s not a big greenhouse, but there were plenty of plants for sale. I missed the kale, though. Sorry, K.

Nice and cozy for the plants.

Nice and cozy for the plants.

Now, to give you some perspective on why gardening can be a good thing, consider the Meyer lemons that I’m hoping will get bigger. I’ve got seeds from last year’s lemons, and I may need to prune the tree a bit. But on a recent trip to The Fresh Market, I found some Meyer lemons:

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I hope to grow more and more.

I sent that picture to Neighbor K. She was quite surprised to see how much they were. NOW do you see why I want to grow them? I do hope mine grow full size before they completely ripen.

You can find out more about the Genoa Friendship Garden at this link. The Garden is open to the public on the third Monday of the month from 8:30 to 11:00 am, and they sell plants cheap. If you’re looking for something to do in Houston, there are two gardens; this one is on my side of town.

Time for fall gardening, and I’ll be hoping that radishes finally grow back there. They grow quickly, and best in the cold winter. Fingers crossed, and I’ll tell you all about it. . .if it works.

Enjoy!

 

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The Two Bananas

The Two Bananas

Good evening, Dear Readers:

I’m sorry it’s been a week since I posted; I had a couple of obstacles, including a dying car battery and an impromptu late night meeting with the GER down at Buc-ee’s on Saturday night. We ended up chatting outside for a while, and it’s a good thing–with all the construction happening on I-45 in this area, that time let some of the miles-deep traffic dissipate. I made it home pretty easily. . .about 1:00 am. We just tend to chat about general stuff we’re interested in. Then I look up and see what time it was, and I gotta go home. Closest thing I’ve had to call a “date” in a while, so I’ll take it. He offered me one of those Mexican mineral waters he likes, so I guess you can say he “bought me a drink.” HA!

I did manage to acquire watermelon. Lots of watermelon.

I’ve been doing more on the copywriting side, contacting catalog companies to inquire if they use freelance writes. So far I got one “yes, we do, but I’m not the person you need to talk to,” but I’ll be back on it tomorrow. I’m not going to say too much about what companies I’ve contacted, but, well, today I made a discovery that left me laughing.

Some of you may know I’m a huge fan of British TV, particularly “Britcoms” like Keeping Up Appearances, Father Ted, and Waiting For God. One of the funniest Britcoms with the dual appeal of science fiction is called Red Dwarf. It’s sort of Star Wars meets The Three Stooges. (Even Patrick Stewart, aka Captain Jean-Luc Picard, is a fan.) Set three million years in the future, it focuses on the four space buffoons who bumble their way through everything and still manage to come out ahead. In Season 10 of Red Dwarf, they go back in time (by accident) and meet. . .Jesus. No kidding. Funny, and *not* disrespectful of Christians, it’s just good fun. But if you haven’t seen the series from the beginning (I have), it might not make as much sense.

Red Dwarf started in 1988 or 1989, and the audiences watching those first shows were brought from pubs located within the vicinity of the studio where it was being filmed. Back in the day, they couldn’t swear on TV like they can now, so they came up with a substitute swear word: “smeg.” Short for something really dirty, they used it all the time, telling each other to “smeg off,” calling each other “smegheads” (audience members call the cast members that to their faces now) and other derivatives to avoid saying some of the infamous Seven Dirty Words You Can’t Say On Television. Dwarfers are also called “smegheads.”

Why am I talking about Red Dwarf? Well, today in my research, I discovered a line of kitchen appliances, big and small, by an Italian company called Smalterie Metallurgiche Emiliane Guastalla. That’s right, SMEG. No kidding. In English, it means “Guastalla Emilia Enamel Works.” But has no one in Italy ever heard of Red Dwarf?

It gets worse. In one of the prior seasons–and described in one of the books–the only human character, Dave Lister, has a thing for electronic gadgets, and finds the Talkie Toaster. Described in the accompanying book Better Than Life  on page 51, well:

Talkie Toaster {TM} (patent applied for), was made of deep red plastic, and according to the blurb on the packaging, could engage its owner in a number of pre-programmed stimulating breakfast conversations. Moreover, it had a degree of Artificial Intelligence, so, in time, it could learn to assess your mood and tailor its conversation accordingly. If you woke up feeling bright and bubbly, the Toaster would respond with chirpy repartee. If you rose in a darker mood, the Toaster’s Artificial Intelligence could sense this, and provide your breakfast muffins in suitably reverent silence.

Of course, it didn’t actually work as well as advertised. It’s obsessed with making toast and conversation, to the point of severe irritation. There’s an entire routine where Holly, the ship’s onboard computer system, argues with the Talkie Toaster about not wanting anything toasted. The Toaster responds, “It is my purpose. I toast, therefore, I am.” In other words, no smegging toast, thank you very much.

Take a look at these toasters and try not to laugh. They don’t talk, but they’re not cheap, either–the toasters run $200, and the blenders nearly $500, so they’re high-end appliances. But for a Dwarfer. . .it’s just too funny. You can look at the entire line of SMEG kitchen appliances at their official website.

OK, enough comic relief. The official Red Dwarf website is here. More funny stuff later.

This morning Neighbor K and I went walking at 5 am, and then she texted me to walk with her and the Daft Pug to Starbucks. I hadn’t hopped in the shower yet, so I put my shoes back on. One of us had to hold the Daft Pug while the other went in, but that’s OK. When it was my turn to hold the leash, he wanted to chase the black birds flying around at the fire station next door. Then K brought out her coffee, breakfast and a “Puppuccino,” which Starbucks offers to customers with canines during the summer. (You have to ask for it.) A sample-sized cup of whipped cream, icy cold, which the Daft Pug lapped up like he hadn’t eaten in a week. K also brought a small cup of water, but he was not interested and knocked it over. We were outside on a sealed concrete patio, so it won’t hurt anything, but he couldn’t believe he was at the bottom of the little cup. What a happy pug.

Sunday, the nice man who lives upstairs, Neighbor J, tapped on my door and offered me some green grapes and two bananas. “I’m going to Vegas tomorrow and I don’t want to come back to rotted fruit in the fridge.” Woo hoo! Thank you!  The grapes were gone momentarily, but what to do with the bananas?  Banana bread? Ice cream? Eat them? I didn’t want to go get anything, and since I keep ingredients stocked as best I can, I figured there would be something I could make that would use up two bananas and be a healthy nibble.

I should point out that I normally don’t eat bananas because of the high starch/sugar content. I used to, and when my parents were active Shaklee representatives, my Mom gave me a can of some kind of shake that required the addition of a whole banana in the blender. Nice, but that meant I was hungry by the time I got to work. In 1991, though, we didn’t have the advanced food transport equipment available like we do now–and because I had no car, I took the bus, so I couldn’t risk a leaky bottle with a smoothie in it.

Anyway.

My first visit was to the first Babycakes book. Bread would take a while, so I decided to look online for some inspiration. I get Facebook feeds from Elena Amsterdam of Elena’s Pantry, so I decided to visit her website and see what I could find. Typed the word “banana” in the search function, and oh, boy, did I get recipes. I looked through a few, expecting almond flour to be the first ingredient, but I also have some coconut flour, too. I searched for a few minutes, then. .  .

Bingo–Flourless Chocolate Banana Cake. Five ingredients, a couple of steps and a cake! Well. . .it’s gluten free, nut free and dairy free. There are eggs in it, too, and it’s baked, not raw. There are some Jewish holidays that forbid the use of flour, but I only know what I’m told and what I read. Like I told K, if you’re unable to have the usual specter of sweets, it’s a good thing to make.

If you’re not familiar with Elena Amsterdam, she’s a wife and mother of two who has written three books on paleo/grain free cooking; two are dessert books, and you can read her Amazon biography here. She’s an advocate for Celiac disease and grain-free nutrition after being diagnosed in 1998, went grain-free in 2001, and has been writing about it since 2006. Her cookbooks are on my wish list (I know, I need more cookbooks, right?) and her website is filled with not only simple, nutritious recipes but other good advice as well. You can also get her feeds on Facebook like I do if you’re on FB,  or you can sign up to get her emails if you’re not.

Elena describes herself as “an entrepreneur, wife and Jewish mother living in Boulder, Colorado.” (She’s GORGEOUS, too.)

So, what happens? Let me tell you.

The setup (minus three eggs.)

The setup (minus three eggs.) It was 10:30 in the morning

I should point out that the recipe calls for CACAO powder, not cocoa, but cocoa is what I had on hand, and Erma’s wasn’t open. So cocoa powder it was.

First up: separate the eggs:

Yes, they're cappuccino cups, but there's no cappuccino this time of year.

Yes, they’re cappuccino cups, but there’s no cappuccino this time of year.

Elena calls for a Vitamix, but all I have is my Cuisinart blender, so that’s what I deployed for the next step, whipping up the egg yolks, agave and salt (medium, for 1-2 minutes, although I only have high and low.) It looks like this:

I had to hold it because it started to turn. . .and leak.

I had to hold it because it started to turn. . .and leak.

Next up, add the grapeseed oil and banana, mash it up and blitz it again:

I cut them, then mashed with a fork, knowing that the blender would pretty much cover the rest.

I cut them, then mashed with a fork, knowing that the blender would pretty much cover the rest.

Now, make it chocolate and blitz it again.

Next time maybe I'll get some cacao powder.

Next time maybe I’ll get some cacao powder.

This is what you end up with:

Chocolated-up banana mix

Chocolated-up banana mix

Now–shift gears and whip the egg whites until they’re stiff:

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Under the bowl is just a bit of rubber shelf liner. I keep them handy to keep bowls and cutting boards from sliding while I work.

Once you’re there with the egg whites, dump the chocolate mixture into a bigger bowl, and add the beaten egg whites:

Almost there

Almost there. Neat contrast, isn’t it?

Once you’ve got them in the same place, fold them together with a spoon or spatula. Don’t use the mixer again, because you’ll “flatten” the egg whites.

Fold, not blend or mix.

Fold, not blend or mix.

I think I forgot to take a picture of the cake before it went into the toaster oven, but you grease an 8″ springform pan and add the cake batter to it. I lined the bottom of mine with parchment by putting a sheet on top of the base and clipping the ring on it, making sure it was tight, then spraying a bit of oil on it. It’s the same thing you do for a cheesecake, and trim the excess from the bottom. But of course, I didn’t take THAT picture, sorry.

So bake it  for 25 minutes or so, and this is what comes out:

Cake.

Fresh out of the oven

I should have waited until it cooled a bit, but no, I burned my paws a little getting the ring off, then the cake on a plate, removed the parchment, then flipped it over onto another plate so it would look nice for the camera.

Cake.

Cake!

Amazingly, mine looks pretty much like Elena’s, only without the food stylist and fancy photography. But how does it taste? Aye, there’s the rub.

I had the first slice, and then I packed up some for Neighbors K, R and J (the upstairs neighbor who gave me the bananas.)  I thought it wasn’t bad, and passable. The texture is soft and moist, even after a few days in a container in the fridge.  I gave K two slices for her and her SO (“significant other”) and accidentally gave R two slices. I cut it and packed up the slices while it was still hot, so the condensation inside the containers clouded them. I knocked on K’s door and give her a second slice for the SO–don’t want to leave him out.

The verdict from two of the three HeatCageKitchen taste testers: It’s OK. Not great. K said it was “weird, like those Weight Watchers brownies with black beans in them.” K’s boyfriend also tried it, and said the same thing. R said it “wasn’t bad, had an aftertaste; but the pizza was really good!” J is in Vegas for a couple more days, but I wanted to get it to him before he left so that he could have it before he left. I didn’t want to bother him while he was getting ready to leave, so I didn’t knock to ask; but I think I know what he’ll say.

Now, I don’t always expect glowing reviews of my cooking. If the recipe isn’t good, I need to know that, right? At least it’s not bad enough to be tagged as a “hot mess.”

Again, I used what I had handy, which included cocoa powder, not CACAO powder. (Maybe next time.) Let me explain why I think it tasted a bit weird.

If you try to eat a bar of unsweetened chocolate, which is 100% chocolate (mostly), it’s pretty pure, and will be bitter–that’s why chocolate is cut with other ingredients like butter, cream, coconut oil, and sugar or other sweeteners are added. Unsweetened cocoa powder is, essentially, pure chocolate, much like the baking chocolate in bar form, so I’m thinking I should have likely cut back on the cocoa powder, or added a little more agave syrup. I’ll do that next time, or use the cacao powder. Like I should have.

If you (or someone in your circle) is in a position where you can’t have certain foods or ingredients, and want to “have your cake and eat it too,” this recipe might be a good option. I’ll look for cacao powder and try again one day. Maybe the GER might want to try it–he says he might want to try last week’s pizza recipe, but I warned him that I need some notice, since the quinoa soaks overnight. (And I nibbled all the sliced-up sausage, darnit.)

The recipe is available on the Recipe page in PDF format so that you can print or download it for later. My notes are included, along with a link to the original recipe on Elena’s Pantry.

It’s now August. Fall will be here before you know it, and that means MY BIRTHDAY!! I know it’s time when the pomegranates start showing up in the grocery (and they’re *not* the ones grown in Chile.)  What am I going to do this year? Heck, I dunno. I’ll know when October gets here. Pizza, cake, something free from Starbucks, Denny’s and Sephora, and anything else I can find to sign up for by October 15th. It’s MY birthday, right?

For now, I’m going to have some more watermelon, clean my messy kitchen, do evening prayers and hit the sack.

Until next time. . .Enjoy!

 

 

 

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Clearing the air

Clearing the air

Hello Dear Readers:

Today is a short, but useful tip for those of us who love to cook, but hate the after-effects. I’m speaking, of course, about cooking odors.

If you’re still smelling last week’s fish, or just a general funk when you come home after being away from it, your first impulse might be to spray an air freshener. It will cover up the smell for a while, but when the fragrance wears off, you’re still left with. . .that smell.

How do I know? I’ve done it. And it’s been an Achilles’ Heel for quite some time. Without an exhaust fan in here that removes the air. . .it stinks.

Air fresheners are, in fact, toxic, if you didn’t know that. Urban legends abound that the plug-in types start fires , although there was, indeed, one incident in Britain that could have been worse. I have a couple of things to spritz from (ahem) Yankee Candle, but I don’t like to use them often. I used it most recently when my appliance repair guru came by to take care of the dishwasher.

About a week or so ago, I came back from an early morning walk with Neighbor K and I said the same thing. “Gawd, it stinks in here.” I’ve opened up the windows, taken out the trash, vacuumed and cleaned up the carpet, and still. . .it stinks. When I roast my favorite turkey thighs or any kind of chicken, if I don’t open the windows for a good 10 minutes, I go to sleep with thickly poultry-scented air. (Remember, it’s summer in TEXAS.)  So  finally, I got on Pinterest and started clicking around.

What do I tell you about Pinterest? It’s NOT Facebook (although you can share stuff ON Facebook, Twitter, and other places if you want to.) You can find answers to all kinds of questions, learn new things, find new and creative projects (I’ve cooked and sewn many Pinterest projects, like the Meyer Lemon Cake), and find ideas to improve your quality of life. (YouTube also has videos abound that you can use to solve problems–and cute kitty cat videos to make you feel better when you can’t solve them today.)

What I found was a simple solution using. . .a Crock Pot! And, of course, the kitchen stalwart, baking soda. I don’t have one of those “little dippers,” so I just used the one I had, the 4 quart. I set it up and left it alone, although I checked the water periodically to make sure it didn’t run dry.

Just some water and baking soda--that's it, but you can also add essential oils, citrus peels or other natural fragrance.

Just some water and baking soda–that’s it, but you can also add essential oils, citrus peels or other natural fragrance.

 

Next day, we went out for our morning walk. I came back inside, and after a few minutes realized that I smelled. . .nothing. No kidding, I didn’t. OK–maybe it’s just a fluke, and I wasn’t paying attention. Went back outside, came back in, and didn’t smell it again. Maybe it was the early morning air. . .I had to test my hypothesis.

K was working from home that day, and later in the day, she texted to ask if I had any mayo she could borrow. (But, of course!) So when she knocked, I opened the door a crack and asked her to take a big breath when she walked in and tell me what she smelled. Guess what? No cooking odor–K actually said it smelled “fresh.” Eureka–It works!

This is not to say it’s a permanent fix, especially in here. I’ve kept the Crock Pot on for the better part of a week. This afternoon, when I came back from walking Daft Pug, I still smelled it. But I know I can get rid of it, and have another pot of fresh baking soda and water in the Crock Pot now, hoping it’ll be better tomorrow.

File this under “Crock Pot Hacks.”

Baking soda, with table salt and vinegar, also makes a fine drain cleaner for slow-running drains anywhere in your house. Like salt and vinegar, I buy big boxes of it, (store brands are bigger and cheaper) in multiples because I’m always using it for something *other* than baking.

This book by Christine Halvorson has more great uses for baking soda.

Finally, I found a good solution for a long-standing problem! I can’t say enough good about Pinterest. . .so much knowledge there, along with cute kitty cat pictures.

Use this kitchen tip anytime, but especially a few days in advance if you are planning on having company. No need to let them know what you cooked last week, right?

Enjoy!

 

 

 

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