Tag: cooking

Organization (or lack thereof)

by Karen, posted in books, gardening, italian, knitting, no fear, writing, yoga

office clutterOrganization? Thy name is not Karen.

I have stuff.

A lot of stuff.

I have decided that I am ready to let stuff go.

Keep it simple.

Stupid.

I have so many recipes and such that I have cut out, ripped out, torn out of magazines and newspapers and NEVER MADE. I should just throw them out, right? You’re right. You’re right. I KNOW you’re right.

And I have so many writing projects! How to organize them all? OMG. need a computer and desk dedicated just to that. Just to writing and the associated paraphernalia.

Then there’s the yoga stuff, the knitting stuff, the spiritual stuff, the Reiki stuff, the scrapbooking stuff…oh, and the Italian stuff! Folders for learning the language, cooking the food, traveling to the country.

The household stuff, bill paying stuff, the warranty stuff…oh! And all of the holiday stuff! Not just Christmas, but Christmas stuff does take up the most space. Wrapping paper, cards, decorations. Stacks and stacks (and stacks and stacks) of books. Plus the books on the actual (much too small) book case. (Note to self: my books are underserved.)

Nursing stuff! Stethoscopes, scrubs, clamps, bandage scissors, paper tape measures for measuring wounds…even though I am no longer a bedside nurse, I have learned the hard way to never say never and thus I am loath to release any of these things even though it’s been about two years since I’ve needed any of it.

Then there’s the Go and Do files. Some are filled with stuff we already Went and Did. Should I keep those or toss them? What about my idea file? I just read an article on FB (sorry, author of said article, I do not remember your name) that it’s good to write down ten ideas every day. I LOVE THAT! If I keep this file, then I’ve already got a head start!

Many things are in their own folders already, and it seems sort of organizational…but there are multiple folders for writing and yoga and knitting….and did I mention there is no place to put these files?

I think I need professional help.

Anyone? Anyone?

Easter

by Karen, posted in (it's all about the) food, family, friends, Holidays, Midlife Crisis, the beach

How do you celebrate Easter? Even though my kids are older now, and the Bunny has been found out, we still celebrate the holiday in much the same way we did when they were little. I make Easter Baskets of some sort for them. I hide eggs for them to find in an Easter Egg Hunt.

Tip: to keep your older kids interested, instead of candy or colored eggs, hide plastic ones with cash in them.

We have dinner with family and friends. I over-bake when I am entrusted with bringing the dessert course and then over-eat everything put in front of me. I always make “Church Window” cookies in honor of my grandmother. She always made them for me growing up because I loved them and she loved me. I still do the Easter Egg Hunt because my father loved to do that for us when we were little and so now I do it for my kids, but also to honor my dad.

I went for a walk on the beach this morning and was thinking about how Easter was my father’s favorite holiday (I think) and St. Patrick’s Day was my mother’s favorite. I wondered what my kids think my favorite holiday is?

Back on the Weight Watchers Wagon

by Karen, posted in (it's all about the) food, health, Midlife Crisis, Turning 50

I decided to go back on Weight Watchers a few weeks ago. My goals were:

  1. Lose 10 pounds.
  2. Learn the new PointsPlus Program.

That’s it. Not lofty goals by any means. I lost weight with WW several years ago and wanted to nip the current weight-trending-upward thing I’d noticed over the past year in the bud. I had my few favorite low points value”go-to” foods when I did WW the first time, but hel-lo? They are MUCH DIFFERENT now–PointsPlus values are just that: plus. So the daily allotment is higher too, yada yada, but it means that I had to find all new PointsPlus (hereafter referred to as PP’s)  “go-to’s” in addition to the zero points fruits and veggies we all know and love.

So, always up for a challenge, I did. Here they are:

DISCLAIMER: I am a layperson, not a Weight Watchers Rep. I am figuring this out for myself online as I go along.

  1. Pistachio nuts, shelled: 16 are 1 PP. Want to live dangerously? 5 are ZERO PP’s.  Space them out over your day–say, 3 occasions of eating 5 pistachio’s each (maybe breakfast, lunch, and dinner?) and you don’t have to count 15 at all. You’re welcome.
  2. Special K Crackers. I like the multigrain ones (have not tried the other kind). 24 are 3 PP‘s; but 18 are only 2 PP‘s.
  3. A zucchini, diced up and microwaved for 2-3 minutes, then salt and pepper it. ZERO PP‘s. It’s quick and it fills you up.
  4. Sriracha Sauce. 4 T are ZERO PP‘s. Great on anything that needs a little pizzazz (eggs, cold cuts).
  5. Salad. A ZERO PP salad can consist of lettuce, shredded cole slaw mix (plain), diced tomato, bell pepper, 3/4 T of Craisins, 3 olives, sliced mushrooms. Maple Groves Cranberry Balsamic Salad Dressing, 1 T. Okay, so it’s not a lot of dressing. If you have points to spare, use 2T for 1 PP, otherwise, it’s a good compromise if you’re hungry but ate up all your points already.
  6. Lipton’s Cup O’Soup, 1 PP…and a truckload of sodium, but hey, sometimes it’s worth the tradeoff.
  7. Three slices of deli turkey are 1 PP. Roll them up in a lettuce leaf and douse them with Sriracha Sauce.
So, there’s some to start.  Hope you find it helpful.

Do any of you have any Weight Watchers low PointsPlus food suggestions?

Mary Ann Esposito’s new book

by Karen, posted in (it's all about the) food

Ciao Italia Family Classics: More than 200 Treasured Recipes from 3 Generations of Italian CooksCiao Italia Family Classics: More than 200 Treasured Recipes from 3 Generations of Italian Cooks by Mary Ann Esposito
My rating: 5 of 5 stars

It’s by Mary Ann Esposito…what else do you really need to know? Well, here’s one thing: follow her on Facebook: she is quite generous with her tips and recipes!

View all my reviews

National Homemade Soup Day

by Karen, posted in (it's all about the) food, health, Karen's Kitchen, Pantry Project, tweens

This year, it’s this week (yesterday, actually) but hey, soup is forgiving! So….here’s some reasons to dive in:

Top 5 reasons to make some homemade soup:

  1. You’ve got some leftover turkey (or chicken)  bones from your Thanksgiving (or Christmas or New Year’s Day) dinner in your freezer.
  2. You are living in New England, it’s winter, and you are freezing your butt off.
  3. You are dealing with a head/sinus/chest cold (in which case, get someone else to make it for you).
  4. You picked up a rotisserie chicken for dinner, and want to get one another meal from it.
  5. You have a crock pot. Give it something to do.

You will find no shortage of recipes online (and probably in your own collection of seldom used cookbooks) for homemade soup, not to mention on the labels of canned or boxed broth.  Or just go on intuition and taste as you go…it’s hard to mess up soup.

Speaking of leftovers in the fridge, if you have any leftover pasta from another night’s dinner, use that in your soup (I happened to have some linguini). Don’t forget to forage in your crisper drawers for any (perhaps long) forgotten carrots, celery, onions, and other (still recognizable) vegetables to add to your soup.

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Spring!

by Karen, posted in (it's all about the) food, family, raising chickens

Gold Laced Wyandotte Bantam, 4 months old

So, there are still a few days left of spring, the time when a young man’s fancy lightly turns to… chicks! You know, the kind that come from hens (we’re talking flock expansion here).

We have been anxiously awaiting the call from Longhorn since last week’s false alarm, when the anticipated arrival date (June 11th) came and went with no new babies! The due date was revised; the new date set was June 16th.

The new date came, and this time the chicks have indeed arrived! We got the call at 9:04AM. My husband headed over with his wish list of preferred types of chicks to add to our flock.

Decisions have been made after much research online, in books, in conversation with other people (who either currently raise chickens or did at one time)…now he will try to match up our list with what they actually are offering. Room is always left to add an interesting surprise or two; following your gut instinct is important in chick-choosing.

Today the gut points to a Bantam chick that my husband describes as “interesting”. Bantams are roughly half (or less) the size of “regular” sized chickens, which can be a boon for you if you are raising chickens in a small space. Of course, their eggs are smaller (and cuter!) too, but hey, sometimes you only need a little egg for your cooking project (like when you are breading cutlets, or making an egg wash for a pie or stromboli). It can be a bigger risk  that you may end up with a boy instead of girl when you choose a bantam, but some of the Bantams are just so “interesting” that it’s a chance you willingly take. Well, we take the chance more often than not.

The new chicks are now happily ensconced in their own little coop, where they will stay until they are ready for assimilation into the main coop.

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Homemade egg rolls

by Karen, posted in (it's all about the) food, family, gardening, recipes, shopping, tweens
Rolling up the egg rolls

 

Our friends, the Douangsovaths, came over to our house to teach us how to make egg rolls. 

After they arrived, we took a quick shopping trip for necessary ingredients. Lettuce I had growing in  my garden, a tomato was on the counter that i picked up at the farmers market earlier that week…but bean threads? Not one of my pantry staples. 

Here’s the shopping list: 

  1. Green Cabbage (not Napa)
  2. The largest bag of carrots that I’ve ever seen
  3. Bean threads (in the asian food aisle)
  4. Egg Roll Wrappers (they brought these; I’m actually not sure where they came from)
  5. Whatever meat you want to use; we used ground chicken and ground pork (for convenience sake!). We also bought some small shrimp (and cut them up even smaller).
  6. Magic spice mix: mixed salt, pepper, garlic powder, and onion powder. I guessed for the proportions. You mix them all together until it “tastes right”. Ahem.
  7. Canola oil for frying. Get a big one.
  8. One beaten egg; this becomes the glue that keeps your egg roll closed.
  9. A LARGE jar of duck sauce.

For equipment, you need a food processor, a fry daddy (which they brought with them). Kitchen tongs. 

Then, you just mix all the ingredients together in roughly equal parts. Then you use about a tablespoon of the mixture and roll it up in the wrapper as tightly (and as thinly) as you can. 

Then fry for 6-7 minutes until golden brown, drain on a rack. We made about a hundred and fifty rolls. Here’s the thing: you will not remember how many you’ve eaten if you just start cutting them up and eating them as you are making them, as we did.  I’m warning you about the egg roll fugue state that will ensue if you do this! Decide how many you will eat, put them on a plate, and then stop! (okay, you have been warned). 

The lettuce was used (and full disclosure: they bought some not knowing we had it growing in the garden already!) to wrap up the egg roll after it was fried; that’s how one of our friends eats them (he also put  a pile of a shredded carrot recipe he had made on it too). I tried it this way and it was excellent. Sort of helps you forget you are eating deep fried food when you disguise it by placing vegetables all around it. 

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