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Category Archives: Holidays

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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The Mystery of Hubig’s Pies

The Mystery of Hubig’s Pies

Happy New Year, Dear Readers!

Did Santa bring you everything you wanted? Yes? Good–that means he liked the cookies. No? You were a little too naughty last year. Change that, and learn to bake. Me, well, Santa knows I can bake, so he’s always nice to me, no matter how naughty.

Did you ask Santa for a waffle maker? (Sorry, I couldn’t resist.)

Of course, in Houston, it was 80F Christmas Day. I turned on the AC. Good thing I didn’t need the big oven. Because nothing says “Christmas” like ice cold watermelon chunks. It was roast chicken, sweet potatoes and yeast-free brownies this year. Nothing special.

At the last minute, I decided not to bake a pan of Nicole’s gluten-free Cranberry Bliss Bars. I did manage to get one of them at Starbucks, though. . .maybe another time. At least I know I can bake them for my birthday or another time if I really want them, right?

If you’re thinking about a new diet this year (and who isn’t?) this article in The Times of India discusses new diet trends for 2016. And. . .I think I’ll pass. I don’t care if it does make me “out of step,” I am NOT eating seaweed and bugs unless I’m in an emergency situation, or on a TV show like Survivor. I’ll stick with “last year’s fashion,” low-carb, somewhat paleo, wheat free, gluten-free and as close to natural as I can get with the occasional chocolate bit thrown in.

If you like Tex-Mex, your new year diet can be the Taco Cleanse. OK, honestly, it’s kind of tongue-in-cheek, but it’s a book of vegan taco recipes, including tortillas, which may contain flour, corn and other high-carb stuff. Blonde celebrity Jennifer Aniston is all over this book, so you know it’s a winner, right? Yes, it’s a real thing, and comments like these make me actually want to buy the book for the sheer humor involved:

Many people don’t know that pictures of tacos can also be detoxifying to your body. From the moment I got this book I could instantly feel the leftover organic dinosaur kale in my body start to be pushed out to make room for tacos. The taco cleanse isn’t just a diet, it’s a way of life. If you have a dream board, put a picture of a taco on it, order this book, make a taco, and revel in a fulfilled dream.

Diet humor in a cookbook. Who’d-a thunk it?

Don’t forget about the yeast-free diet. Dr. Hotze’s people are doing Yeast Free With Me again this year. I may have to do yeast-free again soon (goodbye whole milk in coffee!) But I’ve written about it before, so if you want to try yeast free, you’ve got plenty of information available.

I did, on Christmas Eve, go to Academy Sports & Outdoors and found a kettlebell with a DVD by GoFit. I got the 15-pound model, and while I’ve only watched the DVD, I have been slinging it around using different routines I find on Pinterest to get used to using it. No bikini yet, and it hasn’t been every single day, but I did start my first workout with it on Christmas Eve–by walking around Academy looking for socks and other things I needed for 20 minutes. By the time I got to the register, I was panting, so that was my first “workout” with it. I did start slinging it around on Christmas Day, and have been using it most days ever since. I’ve seen a bit of muscle definition, and a couple of new little muscles showing. I was so sore I couldn’t move after my first set of Goblet Squats, but I’m getting used to the different muscles being activated. When I get better at it, I’ll start using the DVD.

The next big merchandising holiday is, of course, Valentine’s Day. I have seen Valentine’s Day things in Wal-Mart and one of the fabric stores (I think it was JoAnn’s on Bay Area.) Both stores were setting out V-D stock while the holiday decorations were being sold. Weird.

And if you are a New Orlenian (expat or living at home), you’ll notice king cakes coming out. Bakeries in Houston produce them, but they’re more like coffee cakes decorated in green, gold and purple, with the plastic baby not baked in the cake, as it should be, but taped to the cake board. WHAT?? (Liability issues.)  Well, anyway, the ones here are not as good as the ones in New Orleans, sorry. And the mix stuff you get in Cost Plus World Market may be passable, but it’s not the real thing.

It's Mardi Gras Time!

It’s Mardi Gras Time!

But bakeries like Randazzo’s and Haydel’s will ship them to you nationwide, all year long, no kidding. (Cream-cheese filled with blueberry or strawberry filling is a personal favorite, but I haven’t had any in many years.)

This post is about another New Orleans favorite that seems to have evaporated. But more on that later.

Speaking of Valentine’s Day. . .OK, remember a couple of years ago when Twinkies came back, and there was a lot of speculation about what the new owners were going to do with the Hostess line of treats? They’ve brought back the original Twinkies and treats, but have also added to the repertoire, partly thanks to their newly streamlined manufacturing practices.

A couple of months ago, there was Pumpkin Spice Twinkies. Well, they’re at it again–now Hostess has two new limited edition flavors for Valentine’s Day. Ladies and gentlemen, those who know me recognize that I believe the ultimate dessert combo is chocolate with raspberry. Well, I’m in big trouble:

I am sunk if I find these.

I am sunk if I find these. Gluten-free doesn’t even figure in here.

Yes, that’s right–dark chocolate and raspberry. Amy’s ultimate dessert combination. Here’s a close up:

Close up of the most dangerous junk food in history.

I really don’t like pink but how am I going to keep my paws off these?

And they’re dolled up to show the one you love. . .your love. Raspberry not your thing? There’s also chocolate and strawberry, which may also need to be sampled in the HeatCageKitchen:

If the chocolate raspberry wasn't enough to get your blood sugar spiking.

If the chocolate raspberry wasn’t enough to get your blood sugar spiking.

I first had the chocolate and raspberry combo sometime in the early 90’s in the form of flavored coffee. I think that’s when I discovered Orleans Coffee Exchange, which was in the French Quarter at the time. One of these days, I’m going to order more of their delicious decaf flavored coffees, including Chocolate Raspberry, of course. (If I win the PowerBall this week, I’ll order 5 pounds of each.)  Naturally, not everyone sees it that way–I made the mistake of giving my parents a pound of Chocolate Raspberry coffee for Christmas one year, and I never heard the end of it. My dad complained for months: “It took three days to get that taste out of the pot!” Obviously, I never did that again.

But if your one and only (or one of a few) brings you some of these limited-edition sweet things, you KNOW it’s for real. (Let’s hope the GER doesn’t get a wild idea and drop some of these off at my door.)

Oh, and I received the February issue of Martha Stewart Living last week. Guess what? Six chocolate cake recipes for V-D, one gluten-free, and one. . .chocolate raspberry cake. No kidding. That one may be made soon for testing.

Anyway, you can read more about the new limited edition Hostess Cupcakes here on Delish.com. (Try not to drool on your keyboard.)

Now, remember the fury that surrounded the Twinkie’s absence and return? People selling them on eBay for hundreds of dollars, just a couple of months before they came back? New Orlenians have been subjected to a similar torment, but this one has lasted a lot longer than a few months. There aren’t any pies on eBay, but if you type in “Hubig Pie” in the search box, it shows two pictures for sale and a beaded necklace with a number of New Orleans food icons on it.

If you’ve ever visited New Orleans, you likely saw (and maybe tasted) a Hubig’s Pie. They were sold at convenience stores all over the metro NOLA area, and they were just. . .always there.

Just like this.

Just like this. (Source: WVUE New Orleans)

I had a few when I was a kid, but knowing they were, shall we say, “not a health food,” kept me from eating one too often (not to mention frequently not having an extra 60 or so cents to spare for one–how long has that been?) I preferred chocolate, apple, cherry, and occasionally lemon, peach or pineapple. Really, it was whatever was available at the convenience store you were visiting at the time.

Yum.

Yum. Is that chocolate?

They also offered seasonal flavors like coconut, sweet potato (no thanks), and at one time also made and sold whole pies. But like a lot of things, Hubig’s Pies are what locals will call “real New Orleans.” They just are. They’re just there.

An original Hubig Pie.

An original Hubig Pie. (Source: Facebook)

Until one day, they weren’t.

A lot of people don’t know that the pie company actually started in Fort Worth, Texas, in 1922 by a man named Simon Hubig, a WWI vet who emigrated from Spain to the US. Yeup–Texas. (Source: Wikipedia.) There were actually nine locations, and the New Orleans location was the only one to stay open during the Great Depression, since it was the only profitable bakery of the lot. It stayed in the original location until. . . .

The original bakery on Dauphine Street.

The sign in front of the original bakery on Dauphine Street.

The filled, fold-over pies were fried, then coated with a glaze that made the crust a little extra sweet and gave it a light crunch when you bit into it. There were a number of flavors, including apple, cherry, lemon, peach, chocolate (with a curd-style filling), pineapple, and a few others. They were a part of the landscape, like a view of the Lakefront.

And if you snickered when you read  “the Lakefront,” I know you’re from New Orleans. (Please keep those details to yourself.) Anyway, this is what emerged when you opened the waxy wrapper:

The perfect Hubig's Pie.

The perfect Hubig’s Pie. (Source: WVUE New Orleans website)

First, Hurricane Katrina knocked them out in 2005. From Wikipedia:

When the city of New Orleans was struck by Hurricane Katrina in August 2005, the bakery’s ventilation system, an exterior wall, and the roof were damaged. Production of Hubig’s pies was halted and did not start again until more than four months later, January 4, 2006, after the neighborhood had clean water, reliable electricity, and sufficient gas pressure. Hubig’s pies increased slightly in cost after the storm, and the variety of flavors offered changed. About 30,000 hand-sized pies were made a day to be delivered on the next day.

And New Orleans was happy again. Until July 27, 2012, in the early morning hours, when a fire completely destroyed the factory.

HubigFire

Source: WVUE New Orleans website

And, to date, Hubig’s Pies are no more. A new location has been acquired, but. . .that’s it. Nothing more. And New Orlenians are sad. Twinkies? PFFT–Hubig’s Pies are more important.

What’s happened since then? Well. . .not much. Hubig’s Pies are still a mystery, and a memory.

They say they will rebuild. They keep saying it, too. In October of 2012, the owners met with Mayor Mitch Landrieu, and posted it on Facebook:

Hubig's Owners with the Mayor.

Hubig’s Owners with the Mayor. (Source: Hubig’s Facebook page)

The owners have settled on a new place, and received approval from the New Orleans City Council, but there have been. . .delays.

There are two “official” Facebook pages for Hubig’s. Neither have been updated in well over 2 years. I’ve attempted to contact the owners of both pages, to no avail. Nobody responded to my private messages. (Not like I’m Hoda Kotb, though.) The company’s website is a blank page as well.

A recent article in The New Orleans Advocate quoted the last factory manager, Drew Ramsey, as saying he “has no good answer” for when the pies will be made again. They have no idea, despite the new location they found, because they just can’t get all the gears together yet.

I asked an unnamed friend of this blog if he’d heard anything–he hears stuff and knows people, you see–and he has a friend of a friend who knows stuff about the Hubig’s folks. What he’s heard through the grapevine is that the Hubig’s team is now looking for the manufacturing equipment they need to get the pies rolling again, but are having difficulty finding exactly what they need. That, too, is understandable, since it will likely be custom-built equipment for the new facility which hasn’t been built yet. So fans cross their fingers, wish for a Hubig’s, and patiently. . .wait.

Honestly, in my experience, everything takes a lot longer in Louisiana. Always.

Additionally, the article states:

Tangling things further is an ongoing lawsuit filed in late 2012 by Hubig’s against the supplier of its plant’s fire suppression system, alleging that the system failed to protect its facility. While that suit continues, Ramsey said, options to dissolve and reform the brand are off the table.

I hope that if and when they do come back, they don’t mess with anything like the new Hostess folks didn’t. New Orlenians will absolutely HOWL. Guaranteed.

Remember back when the Twinkies went away, and suddenly there were similar products being produced? Recipes and pans were also available to make your own DIY Twinkie-style cakes at home. You know. . .that option is available, too.

Hubig’s Pies are what we now call “hand pies.” I’ve seen them in Martha Stewart Living on occasion, but have not made them myself. According to this article, they’re becoming more of a “thing” nationwide. And you can also find out what restaurants in New Orleans have been making something similar to a Hubig’s, although some are more of a fancier dessert than the absent paper-wrapped confection.

For the DIY crowd, you can easily make your own by getting yourself a pie crimper tool that makes these easy to put together. (This version gives you square hand pies, and for Valentine’s Day, here’s a heart-shaped mini-pie maker.) I have no experience making these. Admittedly, I bought two from my former Avon Lady the last time I had a boyfriend, intending to make either a star-shaped or heart-shaped pie for him. That never happened, he’s gone now, and I eventually gave them to the Salvation Army.

I also found the blog ProbablyBaking and the guy who writes it. He decided to duplicate the Hubig’s Pie (warning: a bit of language) and made apple, lemon, and in a tip to Vietnamese food, Pho. (“Faux Pho?” OK, Dude.) The recipes are also listed, and got blogger and Loyola student Beau Ciolino a write-up in The Times Picayune. (No, I’m not jonesing for the TP to pick up HeatCageKitchen, and sure as heck not waiting for the Houston Chronicle!)

Not interested in DIY? As I detailed in the previous Twinkies post, there are alternatives. I found one this weekend in my local Food Town:

From the same company that makes duplicate Twinkies.

Chocolate? Really? (No, I didn’t.)

From the same company that makes Twinkies duplicates, TastyKake also has similar hand pies.  Apparently they’re baked, not fried, but they are about the same size as a Hubig’s. I don’t see Chocolate on their webpage, so maybe it’s a regional flavor, or leftover from the holidays. But they’re available if you’re really missing the Hubig’s. I know, they’re not the same, but they’re something.

People have indeed been missing Hubig’s Pies pies something awful:

T-shirts, anyone?

T-shirts, anyone?

And there’s also this bikini if you’re daring enough. Babies have been dressed up as Hubig’s pies, as well as. . .bread:

HubigTribute

But it hasn’t happened yet.

The original Hubig’s site on Dauphine Street is slated to become. . .condos. Yes, earlier this year, the former Hubig’s site was approved to become fancy condominium development called Bakers’ Row. Because, after all, in a city with a per-capital income of well under $50K a year (US Census estimates of Orleans Parish median household income at $44,874, and per-capita money income at $26,500) New Orleans needs more half-million dollar condos. Because they’ll be snapped right up and occupied in no time, right?

It’s been done before, with the same result–long-term empty real estate. Developers found that out the hard way after Katrina.

So while fans of the fried confections wait patiently for the bureaucratic red tape to be untangled. . .well, there’s nothing to do but wait, if you really want them back. There are alternatives, as I mentioned, including making your own or finding similar versions.

But If Hubig’s Pies were going on sale first thing tomorrow, I might be tempted to go and find me one, like we did with Blue Bell Ice Cream, but it’s been so long since I had one that I’m not sure I’d be interested. (Note that they’re NOT in any way gluten free, adding to my disinterest.)  They’re sweet, crunchy and filling, like a good pie should be. . .but it’s a New Orleans thing, like king cake.

OK, let me clarify–REAL king cake, the kind they make in New Orleans, not the tri-colored coffee cake you get here in Houston.

And much like the absence of Blue Bell ice cream on Texas this past summer, I feel your pain. If you’re a reader in New Orleans, and you know someone involved, you’re welcome to forward this post to them. Remember, I’m just a little ol’ blogger in Texas, I’m not Food Babe or The Pioneer Woman, but I’m holding up the flag for you, too.

You know what? I’ve written nearly 3,000 words on sugary snack foods. I think I need some insulin! But never fear, I’m thinking about making my next column not only healthy, but easy. Meantime, if you’ve not been waffling anything, you know there are some healthy things you can waffle. If you haven’t tried it yet, go back and read the first and second blog posts on the subject and give it some thought. I did manage to waffle a pizza last week, from the dough I put in the freezer last year, and it came out great after a bit of fiddly rolling.

So, Happy New Year! Let’s make 2016 a better year for food, clean eating, health and wellness, fitness, and all the other things we resolve for this time of year.

Enjoy!

 

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Short post–Cranberry Bliss Bars

Short post–Cranberry Bliss Bars

Happy Sunday, Dear Readers:

I know, I said I wasn’t going to publish again until after January 1, but you know how these things go. This is a shorter post than usual. I am, as always, anxiously awaiting this year’s Doctor Who Christmas Special, The Husbands of River Song. When I found out what the title was, all I could think of was, “she’s had more husbands than me? I thought she was just married to The Doctor.” Well, at least she gets to travel in time and space. I get to drive around Houston occasionally. Mostly in my little knothole.

I also have an idea for another post that I may publish next week about a New Orleans foodie-related mystery that’s been going on for more than 3 years. Heck, my humble blog may get it moving again. More on that later.

Now to answer why I’m posting on a Sunday. This is an EMERGENCY blog post–I have to tell you what Nicole over at Gluten Free on A ShoeString has done.

I’ve written about Nicole before (see this re-blog on Gluten Free Donuts), and I get emails when she publishes. Of course, she’s always baking up delicious things for us gluten-averse folks. If you’re interested in more gluten-free baking, hop on over and follow her blog, for she has lots of tricks up her sleeve to keep your baked goods dreams fulfilled.

Today, she reached the pinnacle of gluten-free re-makes.

Nicole has created a gluten-free version of my personal favorite, Starbucks Cranberry Bliss Bar. Why is this significant? Because. . .Cranberry Bliss Bars are a seasonal treat at Starbucks that are something to LIVE FOR. Seriously. (Unlike the heavy-sugared Pumpkin Spice Latte.) Take a look:

From the Starbucks website.

A Cranberry Bliss Bar, picture from the Starbucks website.

This is, of course, not a big treat, but it is big on flavor. One taste and you are a goner.

I first tasted this treat when I was sick, and coming home from the only doctor’s office I knew about near Hobby Airport. (This was a no-questions-asked walk-in clinic that would take non-insurance patients, long before I was going to see Dr. Davis at Woodlands Wellness.) They had an on-site pharmacia for patients, but it was closed that day. Driving my sick self home down I-45, I thought, “now where the heck am I going to get my prescription filled?” And then it dawned on me.

TARGET.

The Baybrook Super Target has a pharmacy AND a Starbucks! So. . .while I waited for my prescription, I got a nice, hot coffee. I was really sick, you see, with yet another painful swollen-gland throat infection (including fever) and I figured I deserved a little something sweet that day. It was that time of the year, and I just pointed to the red and white thing. It was carefully packed in a bag and handed to me as I paid my tab.

I sat in the corner, like the sick cat that I was, slowly sipped my coffee and took a little bite of this heavenly and festive triangle. I had never tasted such a combination, and immediately fell in love with it. I sought out at least one every holiday season (for they are not cheap and the price has nearly doubled this year) but ran into an issue in 2013 when. . .I went gluten free.

I passed on them in 2013, but I did manage one of them last year. Only one. And I may do it this year too, whilst they’re available. But now, I don’t have to worry–because Nicole has figured out how to make them gluten free. (Note: we get them down here in Texas at Starbucks, so I’m sorry they aren’t available everywhere, from what Nicole says.)

Nicole uses something called Better Batter, which I admit I’ve not heard of before (she uses a lot of different and cool stuff that I don’t know about.)  However, what I can put my paws on quickly is Bob’s Red Mill 1-to-1 Baking Flour, which has similar ingredients and does include Xanathan gum. (If your local grocer doesn’t carry it, you can also buy it from Amazon.)  It’s the flour I used for one of the recent pizza waffle recipes. One caveat Nicole points out is that if your GF flour doesn’t have Xanathan, you’ll need to add half a teaspoon (included in the recipe.)

I think there’s a bag of this flour in my grocery list this week, along with dried cranberries, cream cheese, and white chocolate. Holy Shish Kebab!!

If I make some, there will be some taste-tester deliveries. I doubt that the GER would be interested in something like this–he tends to prefer gas-station dining for some reason. (No, it’s not my cooking. It’s just his idea of convenience cooking.) But if I do manage to make them, I’ll be crowing about it here. Because now that we have a gluten-free work-around, Cranberry Bliss Bars are not just for the holidays anymore.

If you’re one of those people who loves the Cranberry Bliss Bars, now you can make them yourself, and even in gluten-free.

Merry Christmas!!

 

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Hummus and the HeatCageKitchen Thanksgiving

Hummus and the HeatCageKitchen Thanksgiving

Hello, Dear Readers:

How was your Thanksgiving? Did you get everything done on time? Did everyone enjoy themselves? Anyone grumble? Most importantly: did you waffle something?

Yesterday a cool front blew through, and we had rain all day, some of it pretty heavy. But in the late afternoon, when it was finally over, we were treated to this:

Never seen a pink-tinged rainbow before. I posted it on Facebook yesterday, and someone said it “indicates protection.” I hope so. (That was nice of him.)

New friend of the blog AC came by last week to chant, and I treated her to some Pizza Waffles and yeast-free microwave chocolate cake. The recipe no longer resides on Dr. Hotze’s website, but I’ve posted it on the Recipes page if anyone wants to make it. AC is going through some similar karma, and I figured she’d enjoy something different. She was planning to come Tuesday but had to postpone until Wednesday, which ended up being better for me. I made the waffle batter on Tuesday, stashed it in the fridge, and just needed to add a splash of milk and stir it again before making them. Once I got the waffle maker heated up, I went to work–I was in the zone! Poured batter in for the first one, then started on the cakes. When the first waffle went into the toaster oven, the second one was poured. Then back to the cakes. Cakes were made one at a time, plated, and brought to the table to cool. Then the pizza was ready, cakes cooled, and we had a delish dinner. I sent her home with not only the two remaining pieces of pizza, but also with some grapefruit salsa I’d made, clothes I was going to donate, a number of plastic containers of various sizes, a small green lunch bag, and some old computer speakers. I carried the big black bag to her car, and it turned out she was given a couple of lamps that day, too! Made out like a bandit, she did, and there’s a little less stuff in here. So it was pretty good for a Wednesday.

You’ll notice the end of most everything “pumpkin,” and the advent of everything “mint,” “peppermint,” or “Christmas flavored.” Seriously, you did notice all the pumpkin stuff now on sale, right? (I was in Cost Plus World Market on Saturday for a bite of chocolate and saw lots of it for 70% off.) Just remember that you can get canned pumpkin in the grocery all year around, if you’re a huge fan of it. Once Christmas is over, if not before, heart-shaped red things will be showing up. . .but let’s not get ahead of ourselves. Starbucks still has them, far as I can tell, until the end of the year. But if you’re still wanting a “pumpkin spice latte,” check out this alternate version I’ve added to the Recipes page. (I haven’t tried it myself, but it looks a lot better than the original.) It came to me in a recent Graze box (because I had a few discounts to use up) and I intended to add it earlier but forgot. Really, this one you can have in May if you like–and no chemical ingredients, so go for it. Here’s an alternate yeast-free PSL version from Dr. Hotze’s Vitamin Shop website, if you’re really into the PSL. (I told you what happened when I tried the real thing at Starbucks, because I had a coupon for it.)

If you haven’t tried Graze yet, use the promo code AMYO2RN78. You get your first and fifth Graze box free, and you’ll get your own promo code to pass along to your friends–which leads to discounts and more free boxes later.

You can also send a Graze box as a last-minute Christmas gift, too–but hurry.

Do you like Crisco? Do you know the history of it? Fellow copywriter Steve Maurer wrote this column a while back for his own website, but I’m finally remembering to reference it here. The article is actually about content marketing (intended for companies interested in using him to write for them) but he adds in some very interesting historical information about. . .Crisco. Yes Crisco vegetable shortening, the bastion of Southern biscuits and church suppers all over America. Bet you didn’t know the story started out with candles, did you? It’s not a long read, but if you’re a fan of the stuff, you might find it interesting–and he ties in the content marketing part very well.

How was MY Thanksgiving? Well. . . .

It was kind of quiet here–the GER sort of “missed” a number of emails on the subject. I called him the night before, and he said, “Oh, I guess I forgot. I’m going to eat with Kyle and his mama.” Needless to say, I didn’t bother baking that pecan pie with the chocolate crust. I returned the pecans and one or two other unneeded supplies to HEB and that was the end of it. . .and the end of his holiday dinner invitations, darnit.

Fortunately, I had a sympathetic friend who was all kinds of nice about it. However, that friend is in Louisiana, so an hours-long drive wasn’t an option, particularly since this friend had to go to work on Black Friday. Early.

I did, however, bake plenty of the gluten free (and vegan) cornbread that’s on the Recipes page (page 53 of Babycakes). I only made one loaf at a time, and enjoyed the heck out of it. (Not all at once, of course.) I actually considered waffling some of the batter, but never got around to it. I have plenty of corn flour, so it won’t be a problem to make more. I was planning to bake the Babycakes cornbread and the Martha Stewart recipe that nobody ever turns down. Well, the GER turned me down, so I never made any. All that vegan, gluten-free deliciousness was MINE.

One thing I did do was brine and roast turkey thighs. The new Sur la Table in Baybrook Mall had a grand opening, where I asked them to sharpen my big, heavy and dangerous kitchen knife. While I was there, I picked up some turkey brine, which was on sale for Thanksgiving. I also found the Prepara Roasting Laurel on sale, and got one intending to cook several thighs.

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I saw it in the catalog and thought it was pretty neat. It’s just silicone, and you can shape it to hold stuff up, or in place, like stuffed bell peppers. It works in anything, up to 500F. I bought it not only for Thanksgiving and possibly Christmas, but also to put under whole roasts and things in the Crock Pot. Neat, huh? I got it on sale, and it went right into the dishwasher and came out clean. Highly recommended if you do that kind of thing, and even at the full price of $20, it’s still a well-priced item. I just might finally try roasting a chicken in the Crock Pot to make it come out like a rotisserie chicken from HEB.

But since I only cooked four turkey thighs, I used it anyway, and they came out perfectly roasted and tasty.

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Roasted them at 350F for an hour, and it was just what I wanted. In addition to cornbread, I made some Cranberry Ginger Relish and of course, roasted sweet potato french fries. I was considering making this interesting dish with acorn squash (it’s also in Clean Slate) but I knew what kind of look I would get from you-know-who, so I never bought the ingredients. I didn’t even make dessert, because I just didn’t feel like messing with anything else. Christmas will likely be a Lemon Chicken, one of my favorite Martha Stewart recipes from years ago. The first time I made it my parents were coming to Houston to see me and my then-spouse. My mother’s comment was that it was quite salty; but I like it, so I marinate it the full two days. In the magazine there were other accompanying recipes, like lemon-roasted potatoes, as well. Since I only got two Meyer lemons off my tree this year, I’ll stick with the chicken.

Now. . .look out!! Christmas is coming!! And that means. . .parties. Office parties, church parties, friend parties, cocktail parties. . .and you’re likely to be on the hook for bringing something, right? OK, I’ve got you covered.

Make hummus. Seriously. Quick, easy, and tasty.

Now, hummus is one of those things that not many people knew about or made, but it’s kind of always been around, and gaining popularity for a few years. Me, I’ve only started eating it in the last few years, after I found this hummus recipe in Real Simple magazine. (A PDF copy is also available on the Recipes page.) I make it quite often, and also made the same recipe when I made Waffled Falafel (instead of the hummus recipe that came with it.)

I can’t find the article from the Wall Street Journal that discussed turning tobacco farmers into chickpea farmers, but with hummus growing in popularity, more chickpeas (aka garbanzo beans) need to be grown. One older gentleman who farmed tobacco his whole life had no idea what chickpeas were, much less what they tasted like or why he should switch. Once offered some hummus and other items with chickpeas, he was convinced.

Now back to hummus. What is it, actually?

Hummus is a nice thick dip made with chickpeas, olive oil, a bit of garlic, salt, and something called tahini. If you’ve never tried it, tahini is simply ground sesame seeds, turned into a paste, much like peanuts turned into peanut butter. (You want the kind that is nothing but ground sesame seeds; Trader Joe’s has one that has wheat flour in it as a thickener.)

There are many brands of tahini, both domestic and imported. Kroger’s Simple Truth has some that’s actually made in Israel, no kidding. But this is a different brand I found, also made in the US, with just sesame seeds:

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This is what you look for, no matter which brand you buy:

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Despite the font on the bottle, this hummus is actually made in Texas:

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Unfortunately, I didn’t notice the additives until I got home. This also came from Kroger, but from the international section, where you may have to look to find it in your town.

20150228_124209.jpgAdmittedly, it was a bit odd, but I’m remembering to read labels, too.

Tahini tends to be on the expensive side, but you will only use a small amount when you make hummus. Any more than a tablespoon or two, and it will be too strong.

The easiest and quickest way to go is to use canned chickpeas. At the HEB in Friendswood, I think these run about 72¢ a can.

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Goya, the national brand, might run $1 or so per can. Your choice.

However, if you’re like LK’s sister, and you want no canned foods, you can always get some dried chickpeas and cook them overnight in the crock pot.

Dried garbanzo beans. Do you pass these up in the grocery? Now you don't have to.

Dried chickpeans. Do you pass these up in the grocery? Now you don’t have to.

Dried chickpeas are usually with the rest of the dried beans, although I’ve never seen them in bulk bins like pinto beans are here in Texas. But bagged up like this, a pound will usually run anywhere from about 88¢ to maybe $1.25 (but that’s here in Houston, too.) But the organic chickpeas from Arrowhead Mills on the right were about $5.15 in Erma’s Nutrition Center, but that’s because they’re organic and all that. I didn’t buy them to make hummus with, though–I bought them to sprout and plant in the HeatCageKitchen Garden, which I haven’t done just yet.

Chickpeas are pretty darn good on their own (like in Waffled Falafel) but they’re also great mixed in salads, or other cooked dishes. My favorite frozen veg blend from HEB has, among other things, cooked chickpeas. It’s just frozen veg, no sauce or seasonings.

If you go the dried bean route, you just put them in your Crock Pot, cover them with water to an inch or so over the top, put the lid on, plug it in, turn it on low, and leave it alone. Overnight worked for me, but of course, daytime cooking works as well. (Note that with the Waffled Falafel, you soak them in water to cover in the refrigerator overnight, and they’re cooked in the waffle maker.)

Now for the hummus part. Recipes abound for it, but I became a fan several years ago when I found that recipe in Real Simple. For a few years now, I make a double batch on the weekend and keep it in the fridge to nibble on sometimes. I stopped doing it earlier this year, but I shouldn’t have. I made some this weekend and realized how much I missed it.

You’ll need a food processor, of course. For one recipe, just drain and rinse one 15-ounce can of chickpeas (or about a cup and a half or so of some you’ve cooked yourself) and dump that into the bowl. Add one clove of fresh garlic, 1/4 cup of olive oil, 1 tablespoon lemon juice, 2 tablespoons of the aforementioned tahini, a teaspoon of ground cumin, and a quarter-teaspoon of paprika. Whiz that up like this:

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Add a little hot water until it becomes a nice smooth consistency, and it comes out like this:

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Perfect hummus.

Now, I’d like to point out that although the original recipe calls for 2 tablespoons of lemon juice. . .I only use 1 tablespoon per batch. Commercial hummus has too much lemon in it for me, and you can’t taste anything over the acidic bite. Half the lemon juice gives it a subtle flavor and makes it just perfect.

So what do you do with it? I eat it just like that with a spoon. . .but as a dip, it’s wonderful. Chips, celery or other veg, or whatever you like to dip. Up to you.

NOW do you see why I posted it? Merry Christmas and Happy Holidays! I just gave you something to take with you to a holiday party, and it’s really easy and simple to make. I make a double batch that usually lasts me the weekend, but two double batches should be enough for a party. And nothing in it is perishable, so it won’t go bad if it sits out on the table for a while. (Leave it in the fridge until you leave for the party, though.)

Now let’s kick it up a notch.

Remember when I went to the Woodlands Wellness Lunch in February? Chef Michael’s hummus was delicious–but his second batch, with sun dried tomatoes, was an unexpected surprise. (Served with sweet potato chips, you become enlightened.) Want to make new friends? Make an extra double batch of this hummus, and add six sun dried tomatoes packed in oil, and blitz it. The hummus will turn a slightly different color and have a wonderful taste to it. I did it with six, but start with two and work your way up to see how you like it. THAT will get you noticed!

Wherever you go this holiday season, keep hummus in mind as a quick, easy go-to thing for a potluck. Heck, even if you’re already making something else, hummus wouldn’t be a bad idea to add to the potluck. (My experience with potlucks is that everyone loves to bring desserts, but I’m sure that’s just me.)

Soon you’ll be seeing commercials on TV for exercise equipment, diet programs, Weight Watchers and other “New Years’s resolutions.” Wait for it. . .it’s coming. You’ll see them while sipping egg nog and nibbling the gingerbread house. A little moderation during the holidays might help, but if you’re like me, you might not be able to leave the cranberry pecan biscotti alone. Eating healthy most of the time can help offset the one-off (or two-off) party where the food is just too good to leave alone. (I speak from experience.)

Not sure if I’ll be posting again until after the holidays; if I find something important, I’ll be sure to post it here.
Whatever you do, here’s wishing everyone a great holiday season and a joyous, prosperous New Year. (Including me.)

Merry Christmas!

 

 

 

 

 

 

 

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Pizza. Waffles.

Pizza. Waffles.

Happy Monday, Dear Readers:

So after my waffle and Thanksgiving post, have you started thinking about your own Thanksgiving celebration? I’m still intrigued with the idea of the pizza waffle, so I kept going. I’ll tell you more about that in a minute. But Thanksgiving is coming up quick–if you haven’t started thinking and planning, better hurry up!

The GER has been informed of Thanksgiving, but has not responded, even though I’ll be making a delicious pecan pie on Wednesday. If he doesn’t show up, I’ll go get him.

Want to give a quick welcome to new friend of the blog AC. She’s in California this week with her parents, but she’ll get around to reading this one eventually. She’s a longtime friend of LK, and is also a longtime Buddhist like we are. Woo hoo! I’m glad she’s in our district now, and glad she will be enjoying (or reviling) my posts.

Wal-Mart has a site with some additional tips and hacks that can help you out, including a quick way to chill a bottle of wine. Cover it with a damp towel, stash it in the freezer for 15 minutes, run it under cold water again, remove the towel, and enjoy.

BuzzFeed also has this article on making an entire Thanksgiving dinner in a Crock Pot. No kidding, it serves 6 to 8 people. It’s like any other Crock Pot recipe–you chop it up, layer it, put the lid on, turn it on, and leave it. (Instructions are included.) Uses boneless, skinless turkey breasts, thighs or other parts you like, and potatoes, sweet potatoes, stuffing, Brussels sprouts, the whole bit. Add cranberry sauce and a nice dessert, maybe a nice salad, and you’re good. Better than Thanksgiving In A Box, which I’ve seen once in Wal-Mart. I offer suggestions where I can, and just maybe one of my readers will be able to do this. It requires a 6-quart or larger Crock Pot (yes, I have a round one) and it is not gluten-free, since there’s bread and flour involved for gravy.

Doesn’t look bad, and maybe it could be made gluten free, right? Consider this option if you’re looking to make something but not a big, fancy dinner, and not a huge 20+ pound turkey. I haven’t tried it, but it looks pretty simple to do, and one of you dear readers may be looking for it.

The esteemed Washington Post recently ran an article about Houston as one of America’s great food cities. Well, DUH!! Of course we are!  Phoenicia’s two locations got a mention, as well as the Hong Kong Food Market, a chain grocery with multiple locations serving the large Asian community (and they don’t mind if this redhead pops in from time to time, either.)  Houston, like New Orleans, has a large Vietnamese population, migrated after the Vietnam war. But smoked brisket, barbeque and modern cuisine is also covered. I’ve not been in any of those restaurants myself, but I’ve heard good things about Underbelly. So there! And Houston is now #3 in the US, not #4, because of the inbound migration from other US states.

If you’re a fan of local raw honey, you may be able to find more of it one day. I already knew that Central Market on Lovers Lane in Dallas has a rooftop beehive that produces raw honey for sale. But I just found out that the Waldorf Astoria in New York is doing the same thing, and using the honey in the hotel’s kitchens. Pretty neat! It was, at one time, illegal to keep bees in NYC, but that’s changed, and the busy bees are making honey and pollinating all of New York. Could “rooftop beekeeping” catch on elsewhere? It’s always possible, especially for the rest of the Central Markets in Texas. But with more people starting and expanding urban gardens (some including backyard chickens), beekeeping may also not be far behind. Culinary seller Williams-Sonoma has an entire collection of what they call “Agrarian,” which includes beekeeping supplies. You can learn more about beekeeping in this section of their website. If you’re considering beekeeping, of course, you’ll need to do a little more research.

Switching gears. . .

If you like holiday humor, I discovered many (but not all) uncut episodes of one of my favorite Britcoms, My Family, is on YouTube. It aired on BBC America and PBS for a while, but they stopped. It’s one of the funniest sitcoms ever, although it’s probably not for kids. Only series 1 through 4 are available on DVD in the US, but a boxed set is available of the entire series, including 9 Christmas episodes, in the UK. You can order them from the UK, but of course, you have to have a region-free DVD player in order to play it. So. . .one of my goals is to one day a) get a region-free DVD player, and b) order that series as well as some other UK-only stuff and c) binge-watch all 11 seasons of My Family. Repeatedly. It’s that funny.

The series revolves around a dentist, his wife and their three children. The daughter drops out of college when she is pregnant with her son Kenzo, the eldest son is an idiot, and the youngest is a smart, conniver who his always up to something, usually involving money and his computer. The series ran until 2011 when they ended it, and of course, I don’t know how it all wrapped up. Yet.

In the early-series episode called Ding Dong Merrily, there is a particularly amusing scene when the wife/mother, who sees herself as Britain’s premiere gourmet home cook, (and she isn’t) is stuffing a turkey for Christmas lunch. The husband, a dentist, walks in and asks what kind of a turkey it is. The wife responds, “Chocolate Raisin Turkey. It’s Moroccan!” Then the husband says, “Oh, no, look–your cookbook pages are stuck together. You’ve gone from poultry straight to dessert.” The wife replies, “That’s how great discoveries are made!”  Then he goes into the living room and looks at the TV schedule, and finds “Carols From The Oil Rig” in the TV schedule.

When Christmas Lunch is finally served, the mother asks the pregnant teenage daughter what part of the turkey she’d like; the daughter responds, “I’m a vegetarian, Mom.” The mother responds: OK, Janie, help yourself to vegetables.” When she asks the smart-aleck youngest son, he responds the same way. The mother replies, “I wish you’d told me before.” The son responds, “I wanted to see what it looked like first.”  It’s a half hour, and there are short commercial breaks, but if you really want to watch it, this show is what I’d call “probably not safe for work.”  There’s minimal swearing, not very much, no nudity or anything like that, it’s just more for grownups. Oh, and the phrase “up the duff” means the same thing as “knocked up” does here.

Happy Christmas!

Now, I’m still intrigued with the idea of pizza from a waffle maker, so I had to try it myself. Ree Drummond actually made one recently on her Pioneer Woman show on The Food Network, in an episode called Dorm Room Dining. Her eldest daughter, Alex, has left the ranch and gone to Texas A&M for college, so I guess this episode was just for her. There are also waffle-maker quesadillas and paninis, as well as what she calls a Wafflet, which is eggs, ham and mozzarella cheese. See? WAFFLES!! They’re sweeping the country!!

Well, almost. I went into our new Sur la Table here in Baybrook Mall for the grand opening, and was checking out some of their pizza things. I mentioned to two ladies next to me (one of whom was in a wheelchair) that I’m fascinated with pizzas made in a waffle iron. The one pushing the wheelchair gave me a rude look and said, “I guess that’s good if you’re single, huh?”  My response: “Depends on the size of your waffle maker, I guess.”  No, Toto, we’re not in The Woodlands, either. But they did sharpen my big knife for free. (First one is free, the rest are $5 each, all year long.)

So what happens when the star food blogger in the HeatCageKitchen gets a hankering for pizza? That’s definitely one of those things I miss having, but of course, there are alternatives to ordering from Papa John’s. So she goes on Pinterest and finds what she wants. This time, my new taste tester, Neighbor E, also got to try some pizza waffles. I’ve stocked up on pizza sauce, but will get more cheese soon,so I can make it anytime this winter, along with Pea & Pesto Soup.

Let that roll around in your head awhile, OK? Pizza. Waffles. Or, Waffled Pizza. Or nearly instant pizza from the waffle maker, depending on what recipe you use.

Pizza. Waffles.

I’ve uploaded these two to the Recipes page, one is a scan and one is a PDF created from the blog it came from. One is a thick crust pizza, the other a thin, crispy crust. I liked both, and so did Neighbor E, but Neighbor R wasn’t crazy about the thick crust. So here’s the first one, thick crust and easy.


The new function in WordPress, a “mosaic.”

I discovered that the quinoa flour called for in the recipe is about $13 a pound, but oat flour can be used. Well, I have used oat flour for many years, and it’s about $3 or $4 pound, depending on where you buy it. So guess what I used? I also don’t have sweet rice flour, so I used the brown rice flour I have.

Really, this is pretty simple, you just mix it up, pour it on the waffle maker and waffle it. Top it with whatever you like, and stash it under the broiler to melt the cheese.

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PIzza!!

The first time I bought Classico’s pizza sauce, but when I went to HEB last week, I discovered their store brand, (organic, no less!) for sixty cents less a bottle:

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Echoes of future pizzas.

Now, the second one, from the fabulous new book Will It Waffle?, takes a little more work. (It’s the book I wrote about in the first waffle blog post.) The recipe isn’t gluten free–so if you just want regular bread flour, go for it. However, I wanted to try this recipe, which also includes instant yeast, just to see if it would work with a gluten free flour. For this one, I picked up a bag of Bob’s Red Mill 1-for-1 baking flour, which, I think, ran about $4 in Kroger:

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This recipe involved letting the dough rise like you would bread. But since it was cool on Saturday, leaving the dough in a warm place to rise involved heating up the toaster oven, putting the dough in a bowl, covering it with a pot lid, putting it into the oven and turning it off for a couple of hours while I went out for a 2 hour bike ride:

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Worked like a charm, too:

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Then you punch it down, knead it, and you end up with six potential pizzas:

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Daniel Shumski does tell you that the recipe makes extra crusts. Well, I waffled two regular sized pizzas and one about the size of a donut, and the rest were packed up to freeze for a future pizza (just let the dough thaw at room temp):

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After that, it was pretty much like dealing with pie crust but a lot more delicate. Roll it out on a floured board (you don’t need much.) Then, like a pie crust, roll it onto the floured rolling pin, the unroll it onto the plate until you’re ready to waffle it:

Neat, huh?

Then you just proceed with the cooking process on a heated waffle maker:

Take it out, top it, and just like the prior pizza, stash it under the broiler to melt the cheese:

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PIZZA!!

Since I’d been on the bike for 2 hours (ahhhh. .  .) I ate a whole regular sized pizza and the donut-sized pizza. Stop it–it wasn’t THAT much! I gave Neighbor E and Neighbor R each half of the second pizza right out of the broiler.

Now, with the yeasted crust, it’ll take a while because you have to let the yeast rise. However, the crust can be made in advance and thawed. I haven’t thawed any yet, but it probably shouldn’t take long. Then just roll it out and waffle.

This crust came out a bit like a crispy pappadam, the crispy bread served in Indian restaurants. I didn’t think it was going to taste good, because the raw dough wasn’t tasty at all. But boy, once you apply that waffle heat to it, it stiffens up really good, and the toppings just make it.

Three thumbs up! (Mine, E’s and R’s.)

Shimski also gives an option for a cannoli-style pizza, which I haven’t tried yet either. But I might, adding some sausage, pepperoni or something else. Hmmm. . .waffled pineapple, maybe? (Yes, pineapple on pizza is good.)

But with the first pizza, you can have it in the time it takes to call out for pizza, and it’s gluten free.

So here’s where I’ll close this delicious and interesting post, and wish everyone in the US (or anywhere) a Happy Thanksgiving. Enjoy what there is to enjoy, and remember what you’re thankful for, too.

Don’t forget the best recipe ever for Leftover Turkey Chowder on the Recipes page, too.

And if you’re going out to Christmas shop on “Black Friday, ” please, please be careful–or reconsider. Sometimes it’s actually dangerous to go out shopping, and people have been badly hurt just trying to get at that great deal on a TV, DVD player, PC, or whatever. I might just walk up to my Starbucks instead, just to go for a walk that day.

Whichever pizza you chose, keep it in mind for a quick meal sometime. The fun is in trying something new, and experimenting with it. With or without salad, soup, or whatever else you might have with it, making pizza waffles is a neat way to make a pizza when you’re in the mood for it.

Happy Thanksgiving and Happy Dining!!

 

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Thanksgiving Advice from the HeatCageKitchen

Thanksgiving Advice from the HeatCageKitchen

Hello, Dear Readers:

This time every year, home cooks all over America fret about Thanksgiving. Maybe it’s the idea of cooking a turkey. Maybe it’s the idea of hosting the “perfect” Thanksgiving dinner. Or maybe it’s because they really, REALLY can’t cook. Whatever the reason, I’m here to try and shed a little light on having an enjoyable and un-harried time at your own party. One place to start–but by no means is the be-all and end-all–is this link to Martha Stewart’s website, with everything Thanksgiving. There are even meatless recipes for your vegetarian guests, or if you just don’t want to deal with a bird.

Before we get started. . . .

Is Domino’s Pizza part of your regular dinner routine? Well, check out Domino’s new Ultimate Pizza Driving Machine. Four years in the making, it will ensure your pizza is hot and fresh with the built-in warming oven that opens to the outside. No passenger seats means that your pizza delivery person is solo, and there’s more room in the vehicle for what’s important–pizza, drinks, sauces, and dessert. If that’s what you do for a living, of course. Or if you just love Domino’s. I’m sure we’ll be seeing one of those cruising around Clear Lake one of these days.

What do I tell you about getting free coffee from Starbucks? Register your card!!!

Last week I got an email that Starbucks Rewards members could get a “free scoop” of this year’s Christmas blend in advance from stores from 2pm to 5 pm. I hopped in my ride and went (as well as one other stop), asked for it, and was handed a HALF POUND BAG. No kidding.

It's HERE!!

It’s HERE!!

See what you get for being a diligent Starbucks customer?

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The downside is that it’s regular coffee, not decaf, so I’ll be using it a tiny bit at a time. I’ve just about finished last year’s Christmas blend:

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Bought on sale AFTER Christmas for half price

Starbucks 2015 Christmas Blend will be available soon in stores. Rewards members can order it now (including decaf) from the Starbucks store online. I told Neighbor E about it–except that he doesn’t drink coffee. BUT–he went and got his half-pound, and now he has a gift for his sister, or anyone else he wants to give it to.

This weekend ushered in Houston’s real fall weather with rain and wind. It may be COLD for Thanksgiving, and if so, that will be great.  I made what I believe is my final batch of pesto for the year, because those plants probably won’t get any bigger–and will likely be gone in the next few weeks. But that’s OK, you know my freezer is stocked with delicious, freshly made PESTO. (Now to get sweet peas in the freezer instead of the “regular” ones.) Bring on the Pea Pesto Soup!

One of the new basil plants ended up being a feeding stem for the neighborhood slugs. I just left the poor thing alone, so that the slugs will eat that and leave my other two to grow.

Elsewhere in the garden, I have seven little jalepenos growing, and the Anaheim/Hatch peppers seemed to have slowed down a bit. That’s OK, I have some in the fridge, and will probably just roast them up and put them in another slow-cooked breakfast quiche. The jalapenos, I have no idea yet. The two Meyer lemons are ripening and getting bigger, and I’ll probably pick them in December. There are two bell peppers coming, and once they start turning red, they’ll be brought inside for. . .something. I made a pot of chili and used the first one, which turned a beautiful shade of red over a week.

The celery stalk that’s been re-growing for a while is probably in need of cutting and using. I need to plant more celery, the garlic and lettuce pretty soon, too. One of the pepper plants I received after our monthly garden lectures didn’t make it, but the one I bought recently seems to be doing OK. The parsley is growing back, and I’ll use that soon. There is one tiny Key lime on the bottom of the tree, and I’m not sure what’s going to happen with it. I’m re-growing some green onions and they’re already shooting up several inches. I’ll transplant the new ones into the container soon. The sage, which I’d hoped would be ready for Thanksgiving. . .well, nothing happened. Might need to go buy one at Kroger, along with some organic celery so I can grow more.

Now let’s get on with Thanksgiving. Again, remember two things:

  • You will prepare 29 other dinners in the month of November
  • A turkey is a big chicken. If you can roast a chicken, you can roast a turkey successfully

Several years ago, I was watching Nigella Lawson make an appearance on either Martha Stewart’s or Rachel Ray’s daily show. It was right before Thanksgiving, part of the promotional tour for one of her books. She mentioned that a British friend who’d moved to New York didn’t know how to roast a turkey. She called on Thanksgiving Day for help, keeping Nigella on the phone until the turkey was done. I don’t even want to know how much that phone call cost.

Fortunately, you don’t have to do that. Assuming you had Nigella Lawson’s phone number.

As I mentioned in the last post, your humble waffle-making appliance can be redeployed to open up to a whole new world of helpful culinary possibilities. This includes Thanksgiving–especially dessert and any breads or rolls you may be considering serving. My suggestion would be to do some research now, roll it around in your head, and test out one or two (or more) recipes beforehand. So when it’s time to start preparing and cooking for Thanksgiving, you know how the waffled brownies or stuffing waffles will come out, and you’ll be ready. If you are cooking for a family, they’ll enjoy trying out the new recipes, too. (Unless they’re like my eldest brother, or the recipes don’t work.)  Many things will cook faster in a waffle iron, and if you need more than one, ask your friends, relatives and/or guests if they would bring one for you and your Thanksgiving Day “staff” to use. (The simpler the machine, the better.)  Don’t worry about if they’re all square or round. If you have more than one and they’re mixed, use the square machine to produce breads, and the round ones for dessert–that way you can keep track of what everything is. And that book on waffling wouldn’t be a bad thing to get, either–lots of good recipes for both bread-y things and sweet things, too. All I’m saying is give it some thought.

Think about that for a minute–hot, crispy waffles from stuffing. Hot, crispy cornbread. . .waffled. Even mac & cheese, waffled. The possibilities really are endless–and unique. (Just keep them warm in the oven or toaster oven until dinner.)  Start trying recipes now and you’ll be ready for Thanksgiving.

Speaking of appliances, consider your Crock Pot, too. I have a low-carb recipe on the recipes page for a chocolate custard that you make in the Crock Pot a day or two in advance and refrigerate. There are more recipes available online for anything you want to make for Thanksgiving. Borrow a Crock Pot from a friend who’s not using theirs; ask nicely. Again, planning ahead, give it some thought, maybe even making a schedule (which is a good idea for a big affair.) Will you have to cook something overnight? Make sure you plan for that.

A frequent suggestion from people like Ina Garten is to make as much as you can in advance. (Hint: The Crock Pot is perfect for this!) Cranberry sauce, for instance, can be made and refrigerated three days ahead. This recipe for Cranberry Ginger Relish has never failed me. (A printable copy is also available on the Recipes page.)  It’s simple, it’s absolutely delicious, and can even be made sugar-free (If you have some, SomerSweet is wonderful, but other comparable sweeteners can also work–try them out first if you have diabetics attending.) I highly recommend finding sherry vinegar for this recipe–I found the last bottle at Cost Plus World Market, but any upscale grocery like The Fresh Market, Central Market, or Whole Foods may have it as well.

You can find downloadable planning guides from Sur la Table and Williams-Sonoma at these links. (It seems I kept the paper one from 2007; wonder if I should toss it.) Martha Stewart’s website has  Everything Thanksgiving, and The Food Network also has a “make ahead Thanksgiving” to make and freeze. And everyone’s new favorite redhead, Ree Drummond, has your back with more recipes and a section for what to do with it the day after.

And that’s just off the top of my head. Even grocery store websites have them, like Texas-based HEB and the east-coast grocer Publix. You may have your own favorites, too–that’s OK. But start thinking now, and make your lists and schedules before you realize it’s tomorrow!!

I will also remind you of the day I had the GER over for Thanksgiving two years ago. We’re still friends, thank heavens, but read what *not* to do in that post. Like start a glass of wine and keep refilling and drinking it. While cooking. He’s still not over that one.

Don’t forget about spatchcocking a turkey. Yes, it works for any bird, but with a turkey it’ll cook a lot faster than the standard roasting. I did it last time, and got no complaints about the turkey from the GER:

Looks a bit strange, being flat, but it cooks a lot faster

Looks a bit strange, being flat, but it cooks a lot faster

If you have a turkey roaster like I used to, it can, all year long, double as a secondary oven. Roast your turkey in it at the holidays, but use it for whole chicken, turkey parts, or other things the rest of the year. (I got rid of mine when we no longer had the “Buddhist Thanksgiving.”) Remember–110 vs. 220. If you have enough room, and a large family, this is a good thing to have around. Our hostess one year put that roaster in the laundry room–but that’s fine, because it kept it out of the way. But once or twice a year? Spatchcock that bird and get it done faster.

Turkey roasts at 350F and comes out just fine, whether you spatchcock it or leave it whole. Honest, my mother still believes that you have to cook the turkey at 200F for 8 to 12 hours to “kill all the germs.” Don’t do this–350F is a better temperature to do that, just like a chicken. Here’s a basic primer on roasting turkey, from The Food Network.

Generally, you allow 13 to 15 minutes per pound of turkey. That means a 10-to-12 pound turkey will cook in 2.5 to 3 hours. A turkey 20 pounds and up will take about 3.75 to 4.5 hours. You MUST check the temperature and make sure that the MEAT registers 165F in the thickest part of the breast or leg, without touching the bone. If you can “shake hands” with the turkey, that is, jiggle the leg, you’re probably done–but use that thermometer before you take it out of the oven. When you do, let it rest for 20 minutes or so before carving.

Now, how do you prep that turkey? Longtime readers will know I’m a big fan of brining a turkey, but you have to prepare well ahead of time–this takes a few days. First, if the turkey is frozen, you have to let it thaw in the fridge for a few days. THEN you prepare the brine. THEN you prep it for the roasting part.

You can make your brine or buy some. I’ve bought it when I’ve done it, but between The Food Network and Martha Stewart, you can find away to do it yourself. Oh, and don’t forget The Pioneer Woman’s turkey brine, too. But you can also find turnkey turkey brining supplies at both Sur la Table and Williams-Sonoma (who also has smoked and pre-brined turkeys available, some in organic.)  Both Sur la Table and Williams-Sonoma have lots of recipes on their pages as well–so there’s no shortage of ideas. Still–plan ahead, and make a schedule if need be.

“Stuffing,”as we know it, is probably not the best thing to make–cooking it inside the turkey, as we now know, can be problematic. Many people cook “dressing” on the side in a baking dish to prevent things like salmonella from undercooked parts. I’ll agree with that, of course, but many people don’t. I get that–but in my kitchen, I’d rather not risk making someone ill from one the molecule that didn’t get cooked. If you want to cook stuffing inside the bird, go for it–just don’t over-stuff it. There was, at one time, a stuffing cage available, but I don’t remember where I saw that one. You put the stuffing into the wire cage, put it inside the bird and roast it. When it’s done, you just simply pull the cage out of the bird and serve it.

But you know, stuffing waffles sounds like a lot more fun. I mean, why not? If you’re game, you can make more than one kind of stuffing, and waffle them up. Don’t like that idea? Consider Rachel Ray’s idea for Stuffin’ Muffins–bake the dressing in muffin tins, and everyone gets the crunchy part! (Here’s a along with an accompanying video.)  I’ve actually done my own stuffin’ muffins, but not that recipe, and they were well received.

Side dishes are as varied as the people who cook them. What do you like? What don’t you like? (Please don’t tell me about sweet potato casserole with marshmallows and other sugar-overload ingredients–that’s one of those things I hate and won’t eat.) Personally, I really like Ina Garten’s roasted Brussels sprouts–they’re roasted at a high heat for an hour, and they really are good when they’re salty like French fries. I haven’t made these in a long time, but they are hot, salty, and delicious, especially right out of the oven.

Oh–and another thing. You may find yourself with a vegetarian guest. No need to leave them out. Martha Stewart also has a selection of vegetarian recipes to chose from, which also may double as side dishes. That acorn squash recipe with the grapes is from Clean Slate, and I plan to make it with quinoa one day. If you know someone is vegetarian, you can easily plan ahead. If not, make one or two, and you’re covered.

I will say that when we did the Buddhist Thanksgiving, (which was also a potluck) you never knew what was going to show up. Sure, we had turkey, dressing, dessert, and some traditional things. But we also had Jamaican Jerk Chicken, Japanese rice balls, sushi, taco salad, and anything else someone decided to bring. Cultural diversity on your plate–delicious, and not entirely traditional, but it sure was fun.

Sweet potatoes are wonderful when they are roasted just like white potatoes, and butter is added, along with salt if needed. Why would anyone completely obliterate sweet potatoes with marshmallows, pineapple rings and Maraschino cherries? UGH. Here’s the best sweet potato recipe ever--use regular or smoked paprika, not hot, and don’t bother with lime wedges. Make sure your oven is working properly, and bake them in a single layer. You’re welcome. (There is also a Sweet Potato Gnocchi recipe in Will It Waffle? that I haven’t tried.)

What’s for dessert? Depending on how many people you have, you may want to make small amounts of more than one dessert, or double up on one particular dessert, such as a pie or a cake. How complicated of a recipe are you willing to make? Are you the person who would pick the most visually appealing dessert and make it no matter what? A pie from scratch, including handmade crusts? Or are you asking people to pick up pie at the grocery the day before? Give that some thought–and include your waffle maker in your thoughts, too, like the Waffled Apple Pie. (Or anything you might find on Pinterest, YouTube or Facebook.)

If you’re looking for something less complicated than a multi-layered cake or hand-made pies, these Pumpkin-Chocolate Chip Squares are easy to make and very delicious. Now, I LIKE pumpkin, I don’t LOVE it like some folks do, but this recipe is great. Canned pumpkin puree is available year-round. They sound a bit odd, but these came out delicious and perfect, and you can make them anytime you want them. This was an Everyday Food recipe many years ago, and I made them to bring to a Buddhist meeting. There wasn’t a crumb left, so that made me feel good.

If you are dead-set against anything pumpkin, here’s an easy, seasonal dessert that will have your guests asking for seconds–Pear And Sour-Cherry Flat Pie. Using frozen puff pastry, dried sour cherries and fresh pears, it’s pretty simple to put together, although you must keep the puff pastry cold until you’re ready to work with it. As always, read the directions before you start, and make sure you have a) all the correct ingredients, and b) plenty of parchment paper. I ran out the Thanksgiving morning I made this pie, and used aluminum foil instead. (I made two of them, of course.) I just didn’t have time to go get any parchment paper that morning. So we had to pick the pie pieces off the aluminum foil (and vice versa) when serving. But it still went over well. Also, the Dufor’s brand of puff pastry was unavailable here, so I got what I could find–plenty of Pepperidge Farms.

An apple cake is also a safe bet, and recipes abound for those too. I can’t seem to find the apple cake recipe I made ONCE that was from the October 1996 Martha Stewart Living, but I did find the applesauce that you use to make the cake. Since I was recently married, and working full time, I had to make the applesauce one weekend, freeze it, then make the cake the next weekend, or maybe the day before Thanksgiving. It was wonderful! My recently-widowed aunt raved about that cake for years. If I ever go back I might try to bring her one of those cakes, or maybe send her one for Christmas if I can figure out how.

Yes, this was long before I went gluten free.

Also, may I respectfully suggest getting as many of your ingredients as you can now, especially popular things like the puff pastry, cranberries, etc. Anything that you can freeze ahead of time would be a good thing to do. How do I know? As I say, I speak from experience. I know, particularly with something in Martha Stewart Living, that I’m not the only one who wants to make something and needs that one ingredient nobody buys the rest of the year. Grocers have no idea there’s an uptick in sales coming for that one thing, and they’ll run out because they were unaware it was going to be something everyone wanted. So if it calls for frozen puff pastry, cranberry preserves, or anything else that isn’t a regular grocery item, I get it in advance and make sure it’s in my pantry, fridge or freezer. Because if you wait for a few days before Thanksgiving, you’ll realize that a lot of folks got the same idea. Shop early, freeze or refrigerate whatever you can, and start early.

Additionally, you’ll want to check your regular pantry supplies and make sure that if you need something, you have it.  Make sure you have enough, and maybe extra, of staples–flour, sugar, salt, pepper, limes, lemons, etc. Anything you’re used to just reaching into the pantry or fridge for–make extra sure you have plenty. Here, I know that Kroger is open during the day, but in many places, there aren’t any stores open. Once again, I speak from experience.

Now–if you are NOT hosting a party, not invited to one, or will likely be alone on Thanksgiving–take heart. It’s OK to do that.

Read this excellent one-page article on the idea of the Orphan Thanksgiving from the November 2013 issue of Martha Stewart Living. It’s a different take on a non-traditional holiday. If you have friends who are in the same boat–no family around, can’t go, don’t want to go, whatever–consider starting a new tradition, or even just having Thanksgiving with your motley crew together this one time. That’s how the “Buddhist Thanksgiving” got started, for people not going anywhere that year. I got experience doing Thanksgiving for people who were happy to be there, enjoyed everything and went home and talked about it. I would not spend another wretched, dismal holiday with people (in this case, family)  who had nothing nice to say to me after a six-hour drive and two carefully crafted desserts (one a sugar-free cheesecake for the diabetics.) In 2005, when the idea was proposed, I jumped on it, and we started the Buddhist Thanksgiving that was great while it lasted.

I decided too (on the six-hour drive back from New Orleans) that if I’m going to be alone on Thanksgiving, I’ll cook what I want, do what I want and watch whatever TV I want. Know what? I cook some favorites, (turkey thighs are the best!) maybe try one or two new dishes, watch some good old-fashioned British comedy, and enjoy the day. Watch whatever you like–football, reruns, maybe rent DVDs (or borrow them from your public library like I do.) For Christmas, I order several holiday episodes of Britcoms that I don’t have, like Keeping Up Appearances. And of course, at the end of the evening, the now-annual Doctor Who Christmas special. I try not to do too much housework on the actual holiday, like washing clothes or something, in order to enjoy a real “holiday.”

But if you are going to be alone, away from home, or away from those close to you, make the most of the day if you can. If you have to work. . .well, I’ve done that too. But if your Thanksgiving Day is going to be solitary, away from family and/or friends, or just not what you’d like, keep reading.

Have a nice dinner anyway, turkey and cranberry and the like if you can pull it off (even if you’re making–ugh–Stove Top.)  If you’d rather something non-traditional, roast chicken, pork roast (Crock Pot!) or even a chuck roast. Potatoes, or whatever YOU like as a side dish. (Quinoa is always good, too.)  For dessert–your favorite, whether it’s apple, pumpkin or pecan pie, a cake of some kind, or whatever dessert you like the best. Chocolate? Go for it. But enjoy the day YOUR WAY, whatever you can create or obtain. Doesn’t have to be expensive.

Make yourself a nice dinner. Enjoy it with a nice wine, if you drink. (If not, no big deal.) Enjoy your dinner, and be grateful for all that you have, even if it isn’t everything you want. (I’m working on that myself.) Be happy, even for a little while. Have a friend who’s alone? Invite them, if it’s possible. Watch some if you like, or go out for a walk if the weather’s cooperative. (And if you have snow, do enjoy it!) Enjoy what there is to enjoy, since all we have is today anyway.

If you’re in an area where it’s cold already, make some hot chocolate or something else warm to enjoy. (Like some decaf coffee, or cappuccino if you have one of these little pots.) If you have one, light the fireplace (if it’s cold enough) or just camp in and enjoy the warmth of the TV. If you’re in an area where it’s warm, and there’s a beach–well, go for it. Find a way to enjoy a holiday if you’re able to.

Holidays can be difficult on single people, or folks who are, for whatever reason, all by themselves. But that doesn’t mean you can’t enjoy it. It’s up to you, and up to you to figure out how you want to enjoy it.

I’ll invite the GER again this year, but he may decline like he did last year. That’s OK–I’m going to enjoy turkey, cranberry ginger relish, and anything else I feel like making again. Dessert? Who cares? I’ll find something to make!

Whatever you make, however you celebrate it, do enjoy your Thanksgiving. Be safe, be happy, and be ready–the next day, all the pumpkin stuff goes away in favor of peppermint and Christmas everything, starting with the infamous “Black Friday.” Now you see why you need to be happy? If you’re going shopping the next day, you’ll need all the strength you can get.

Happy Thanksgiving!!!

 

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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:

IMG_2446

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:

IMG_2424

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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