Surprisingly not awful "awffles"

Strawberries are out of season right now. So if you use strawberries
on your waffles, they better be from the freezer! If they aren't, I'll
 hunt you down and yell at you!

My son loves all manner of breakfast foods. "Cancakes" are his absolute favorite, followed closely by "awffles". Then "yohgert". When he's all grown up and can say words properly, I know I'm going to miss the way he speaks now. Anyway...back to awffles. I've had some pretty great waffles in my life, but have had a tough time getting them just right when making them at home. I finally found a recipe a few years ago that beats any other that I've ever tried. Then I played around with it and found that I could make 2 different kinds of waffles with 2 simple ingredient switches. The first kind (and my personal favorite) is the light, crisp, airy waffle. The second (and equally delicious) is the slightly dense, moist waffle that is crisp just around the edges. Please don't mistake that for meaning soggy. It's just not as feathery as the original recipe. Without much more ado, here you go!



Affles! (recipe adapted from Fine Cooking)

3/4 C. AP Flour
1/4 C. cornstarch
1/2 tsp. salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 C. milk
1/4 C. buttermilk
6 Tbsp. veg oil (coconut oil works well, too)
1 large egg, separated
1 Tbsp. sugar
1/2 tsp. vanilla extract

Preheat your oven to 150 degrees. Take a cooling rack and put it on a sheet pan. Place this in the oven to stay warm as well. Or, if your oven happens to be spotless, you can place the cooked waffles straight on the rack. The point of this is to keep them warm AND crisp until they are ready to serve. You should also go ahead and preheat your waffle iron while you're mixing up the batter.

In a bowl, mix the flour, cornstarch, salt, baking powder, and baking soda together well. In a separate bowl or large measuring cup, mix the milks, egg yolk, and oil together. Set aside. In yet another bowl, beat the egg white with the sugar and vanilla until the firm peak stage. Gather up all your bowls, make sure you've given your dishwasher a little pep talk, and you can finally make your batter. Mix the milk mixture into the flour, just until the ingredients start to come together. Next, gently fold in the egg white.

Cook the waffles according to the way your temperamental machine will allow you to without scorching the suckers. The recipe suggests about 1/2 C. batter per waffle in a standard waffle iron. I like my waffles about the same color as a pancake- nice and golden. Once each waffle is done, place it in the warm oven on the prepared pan or straight on the rack.

For the more dense and moist version, skip the cornstarch. Use 1 C. of AP flour instead. You should also interchange the milk measurements. Use 3/4 C. of buttermilk and 1/4 C. regular milk.

_________________________________________________________________
I've been absent the last few weeks. I swear I'm not trying to abandon anyone, I just got busy. Life happens. I am already back to writing and have those posts I've been promising nearly ready to go. So please, watch this space!

I would like to thank/blame my friend J**** for this post. While this actually all started during a Facebook conversation, it's so much easier to type out a recipe here than it is with the limited formatting options of a Facebook comment.



Photo credit: http://en.wikipedia.org/wiki/Waffle

TL;DR- A birthday, a thank you, and a meal plan

My baby boy isn't much of a baby anymore. Life happens so quickly! I can hardly believe it; he turned 2 years old on Friday. From the time we learned we were going to be parents, my husband and I have been put to the test in a thousand ways we never dreamed of. To say Calvin was a surprise is an understatement and it's been a whirlwind experience from the start. But we've made it, so far. While we all still have our struggles, we are all mostly happy. And we're a family with a very strong bond and large, loving support system. We are forever grateful for the advice, love, help, and support we've been given. I don't think I'll personally be able to say "Thank you!" enough or show just how much you have all meant to me; and to Charlie and Calvin. Though, if you doubted us or turned your back on us because our situation didn't fit your ideals, thanks for that too. You've given me the ability to muster up strength I didn't know I had and get through the day. You've taught me a lesson that I can pass on to my son, and maybe one day he'll know to avoid people like you. He may not be able to keep people like you out of his life completely, but he will know to seek people who care for him and will help him, no matter the circumstances. Because that's what children need. They need help, care, and unconditional love. Of course they need shelter, food, and water, but they need to be protected and loved in order to thrive. And that's exactly what I try to do. I try to love, care for, respect, and protect my son. I also strive to do the same for my family, my friends, and anyone I may come into contact with.

Recently, a few people have said that I am an inspiration to them; that I'm a role model. To them I'm someone to look up to or admire. These are probably some of the greatest compliments I've ever received and I am very thankful for them. So please don't let what I'm about to say lead you to think I'm belittling those compliments. I'm glad that these wonderful things are thought of me, but I have a hard time believing them. I'm also terrified I'll do something to let those people down, as they are dear friends who I count as family. Yes, I've been through a lot in the past few years. Yes, there are days when I don't know how we'll make it to bed time, but we do. I do often find myself with a "To Do" list a mile long and there is never enough time to get it all done. However, once a week, I usually manage to pull it off. I don't go to work or go to school, but my job is to run my household and care for my family. I keep quite a busy schedule, despite being a "stay at home mom". I actually consider myself a "stay on the go mom". But I do NOT do it alone.

I have a wonderful husband who works ridiculous hours putting up with truly snotty college kids to pay the bills. He's a fantastic father, and most days he isn't aware. He loves his son and he loves me to the ends of the earth and he makes sure we know it. He takes pictures with passion and care so that we will always have memories of the days that we're living right now. I have parents who give unending support in more ways than I can count. You know, they dealt with a lot when we first found out about my pregnancy and no one really asked them how they were doing. I'm fairly certain it wasn't all rainbows and sunshine for them. There were many concerns, but they gave Charlie and I the space we needed while still being there waiting just in case we needed them. And boy did we ever. Charlie's parents have also been extremely supportive from the very beginning (after the shock wore off some). They have helped us in more ways than I can really say and I don't know that I will ever be able to repay them. We've gotten immeasurable support from our extended families, dear friends from all over the globe, a few members of my church, and even some kind strangers. Chances are, if you're reading this, you've helped me or us in some way. If you're reading this, there is a good possibility your kindness has helped me get through the day.

I guess what I'm ultimately trying to say is thank you. Just...thank you.
__________________________________________________________

On a lighter note, here's our menu for the week. As usual, I don't assign a meal to a day or a day to a meal because I'd rather not set myself up for failure.

BBQ Beef (This will get made this week, by golly!)
sweet potato fries
cornbread

Grandma H's Spaghetti Sauce
pasta
side salads
cheesy bread

Sausage and Lentil Stew
dutch oven bread

Monte Cristos
home fries/roasted veggies
apple sauce

Buffalo Chicken Dip
veggie sticks
tortilla chips
fresh fruit

Risotto
sauteed veg
side salads

Other things to make this week:
bread (both plain and cinnamon raisin)
pumpkin pies (for the freezer)
Calvin's birthday cake

Tuesday night we're having Calvin's little family party at my parents since it's the only night we're all off. My mom is making lasagna and salad. I'm contributing the cheesy bread and the dude's birthday cake. On Saturday we are leaving for a little weekend away. As a family. Like, all of us. Charlie included! I can't tell you how excited I am! Due to these events, one or more of the planned meals may not get made. But I have everything I need to make all of them, just in case.

What are you having this week?

Chugga chugga chugga

This is a very cute book, by the way. But mostly, I just feel
like a train chugging slowly up hill.

I'd like to start this post by saying thank you. A gigantic thank you to my dear husband who put me to bed early last night after he put the baby to bed. He also did the dishes and cleaned up the kitchen for me. Apparently he knew I needed to sleep for 10 hours. <3

Our apartment is a disaster because all of the things maintenance was supposed to do on Friday didn't get done. They only did about half of what I had written down and I came home yesterday evening to find our bathroom in shambles. The good news is they are finally making the repairs we've been asking them to for months. I am ever so grateful for that. Though, I'd really like to take a shower. Anyway. I have lots to do over the next couple of days so the upcoming posts I told you about last week are just going to have to wait a little bit longer. And I'm rethinking the cornbread post all together because to me it's more of a discussion than a post of me prattling on about my opinion. Though, I have eaten cornbread in several different parts of the country...I don't know. MY BRAIN IS OVERLOADING WITH LISTS AND INFORMATION SEND HELP! Or coffee. Chocolate is nice, too. Or hugs. Do you like rocks? My cat is snoring. The Cardinals are losing the World Series to the freaking Red Sox right now; it's awful! Hi!

I need to make it through Halloween and Calvin's 2nd birthday, then maybe I can breathe for a week and get some real writing done before our trip to Williamsburg and Thanksgiving and the holiday madness that is bound to take place. Deep, cleansing breaths.

As usual, I'm running behind. But here's our menu. My budget is tighter than a corset on a drag queen this week because it's the end of the month and we had to prepare for the little dude's birthday. So this menu involves many potatoes. But we like potatoes around here, so that's okay. Again, I don't assign and meal to a day or a day to a meal because that's crazy talk.

Pot Roast
Rice and gravy
Carrots/winter squash

Meatloaf
Roasted red potatoes
Veggie of some kind
Applesauce

Loaded baked potato soup
Side salads

BBQ Beef (didn't get made last week)
Corn bread
Sweet potato fries

Garlicky chicken kabobs (with chicken and veggies)
Whipped sweet potatoes with coconut and ginger
Fresh fruit

Other things that will get made this week:
cookies
caramel apples (Trunk or Treat)
bread
Rice Krispie treats


Calvin will probably have birthday pancakes on his birthday (Friday), so one of these meals may not happen. Trunk or Treat is Wednesday at church. We're taking Calvin Trick or Treating at the downtown shops and stores so Charlie can actually be there for it.

What are you having this week?

Photo credit: http://www.betterworldbooks.com/chugga-chugga-choo-choo-board-book-id-0786807601.aspx

Never let it be said...

...that I'm lazy while I'm grieving. I'm one of those people that handles bad news better by focusing my energy on busy work or a project. If I have too much time to think about it, I'm an absolute wreck. I think that's the case for a lot of people.

Back in August, my grandpa Joe (Pap) passed away. It was an especially difficult loss for the whole family. It wasn't a completely unexpected passing as he'd been progressively getting sick for a while, but it was rather sudden. Then early this morning, my Grandpa H lost his 2 year battle with cancer. While also very sad, I'm just so glad to know that he is reunited with my grandmother. Like my Daddy said, they're probably somewhere in the great beyond fishing. But only to make my grandma happy.

So today (and for the next few days), I'm grieving again. I've had a few good cries, then I sucked it up, and got moving. I broke down 4 bone-in, skin-on chicken breasts, froze the chicken, and used the bones/scraps for stock. I made, strained, and froze 2 quarts of stock. I got a few errands run. I made dinner and fed my family. I made and packed Charlie's "lunch" for the night. I've folded laundry. I've done a load of dishes. I made dried apple rings. I'm working on apple muffins now. And I think I'll have to vacuum again tonight after Calvin is asleep.

During all of this I had some time to reflect on happy memories. I found that I'm ever grateful for something that I got to share with both of my grandfathers before they passed- my love of cooking. A few years ago, I made a big Italian dinner (spaghetti, sausage, homemade sauce, and homemade meatballs) for my mom's side of the family. I remember making sure not to use too much garlic, because Pap wasn't a fan of garlic. And last year, when Calvin and I went to visit him (and my aunts) in Texas, I cooked dinner for Grandpa H. I made him fried pork chops, corn, and broccoli. I was trying to use up some veggies my aunts had so when I asked him if he liked broccoli he said, "As long as you've got cheese sauce to put on it!". A little cream here, a little butter there, add lots of cheese and ta-da! Cheese sauce. Cooking is such a big part of my life so it helps heal my heart just a little knowing that I was able to cook for both of these special men.

I love them both and will miss them greatly.

Four Generations- Grandpa H, Daddy, me, and Calvin

Pap holding Calvin at 7 days old

Happy Father's Day!

Calvin (about a week old) with my grandpa Joe Middour

Calvin (11 months) with my grandpa Tracy Hinson

Calvin (13 months) with my Daddy at my wedding dinner

Calvin (1 month) with Charlie. This is one of my favorites.

I'm so blessed to have all of these amazing men in my life. They are wonderful fathers and the reason I'm the semi-sane, decent human being I am today :-)

Cross posted to http://thegigglymommy.blogspot.com/

"I want to lose 3 pounds."

"Oh my god, Karen, you can't just ask people why they're white." 

For those who don't know, these are both quotes from Mean Girls. The title is actually related (somewhat) to this post. The other? Not so much. But it's funny, right? RIGHT! *ahem*

After I had my son, I dropped about 40 pounds within a few weeks. Part of it was the instant loss some experience from having the baby and breastfeeding. Another part of it was me not realizing that I'd actually gained a decent amount of weight without giving it too much thought (because I'm an idiot). Anyway, I've gained most of that back. And I honestly couldn't tell you how much I weigh now. I just guesstimate by the clothes that I wear and how they fit. I have a fear of the digital scale. It's almost a legitimate fear or phobia. Especially the scales that basically give you a "loading" signal before it shows your weight. I feel so intimidated and judged. By a machine. Yes, I am aware how ridiculous I am.

Before I get off on some crazy tangent in which I share too much, I will try to get closer to the point. After a few weeks of self pity and out right disgust, I've set a new goal for myself. It's reasonable and I know I can accomplish it in a healthy, effective way. I would like to lose 10 pounds by Charlie's birthday, which is August 3rd. [I'd also like to do it without spending a bunch of extra money I don't have on questionable supplements and dieting products.] This is the first of many goals but I find that small, reasonable goals work well for me so I will reevaluate once I reach the 10 pound loss. For someone who is only 5'5" and over 200 pounds, I should probably be looking to lose a minimum of 50 pounds or more total. But, for my own sake, I need to keep in mind that slow and steady wins the race.

I've already gotten back into my interval running routine. I use a couch to 5k program that is base on beats per minute so I pace myself better. I do my interval training 3 times a week and walk approximately the same distance on my "off days". I've had 2 or 3 "off days" now because I'm having some joint pains and swelling* issues. However, I am determined to not let this slow me down. I will at the very least be walking 2 to 3 miles everyday, but I am hoping to feel well enough to run intervals. I'm most likely going to have start incorporating more yoga into my workouts as it is low impact exercise and better for my joints.

Along with exercise, it's time to make more changes in how I eat- smaller portions, make an honest effort to keep track of how much water I'm drinking, and put my Paula Dean-like tendencies back into the closet until Thanksgiving. Because I'm sorry. Thanksgiving isn't the same without a boat load of butter, y'all. I'd really like to use less fat and oil altogether. When I need to use fat, I'll be using more olive oil and coconut oil. I will cook at least one meatless meal and one low-carb meal each week. That will probably be the most challenging part, but I'll make it happen. These new meal ideas may also help my budget some, too! Soda has been out of my life for a while, so that's one less hurdle to jump. But sugar is still a problem; less chocolates, ice cream, and sweets in general.

Sounds like a plan. I can totally do this. As an encouragement to myself (and others), I may share some healthier recipes or neat food ideas that I come across or come up with. I think writing about what I'm doing and what's going on will help me stay on track. Now I have to...get on a scale. THE HORROR!

Here's to a healthier...me!

Elle

*The joint pain and swelling aren't new problems. I had some chronic arthritis type symptoms about 2 years ago that seemed to go away after I had Calvin. Now that my body is finally getting back to "normal" 18 months later, I have a feeling a few unpleasant issues are returning. All the more reason to get healthy!


Cross posted to The Giggly Mommy

Photo Friday

This is the recipe box I mentioned in last week's Friday post. It is one of those things that I'd probably risk my life to run back in for if my house was on fire. It's nothing fancy. I'm not sure if it was once part of a kitchen set- the kind with matching storage tins and a bread box or if it was just something she always had. She could have even picked it up at a yard sale**, for all I know. But, it holds recipes she used for many years; recipes my daddy and aunt Lorna grew up with. There are recipes clipped off of food boxes and cartons, there are some hand-written on scraps of paper, and some more carefully written on index cards. There are also memories. A thousand memories of her. In the kitchen with a cigarette in one hand, spatula in the other, and the phone between her ear and shoulder. Memories of Campbell's vegetable beef soup, pistachio pudding, and Barnum and Bailey's animal crackers. Those awesome swinging saloon doors at their house in Spartanburg. Going to the bakery thrift store with her, which was just the best thing ever because I could always get snack cakes or cookies. Going to the Piggly Wiggly. That awesome Mexican restaurant next to their antique shop in Las Cruses. The story of how they found Chile, or rather, how she found them. Taking great-grandma (her mother) up the mesa in Grand Junction to buy some cherries [one of those 'you had to be there' situations]. I could go on for days...

The recipe right up front is for her spaghetti sauce. It's written in
my Aunt Lorna's handwriting.

Growing up in a family where everyone cooked regularly and where I was encouraged to cook from an early age almost certainly guarantees that some of my best memories will involve food. Funny how an old, beat up box filled with paper can be one of my most valuable possessions, right? Family and fond memories are nourishment for the soul just like food nourishes your body. Don't let anyone tell you different.

Elle

**My grandma was the yard sale queen! She always found the best stuff. 

Photo Friday

Earlier this week I was feeling nostalgic. I'd seen an old, beat to hell, blue Celebrity wagon while driving around Anderson and nearly had a breakdown. My Grandma H had one that looked similar and the memory of her came rushing back so fast it made my head spin. So I decided to make a batch of her spaghetti sauce. It's nothing fancy. It is an extremely simple meat sauce that she, more than likely, got off of a package once upon a time. Even so, it is delicious. It's savory and just...yummy. It took me forever to be able to recreate it after she passed away. I finally got the recipe from my Aunt Lorna when she gave me my grandma's old recipe box (another story for another time; remind me to tell you about it). To make a long story short (too late), I made some and let Calvin have at it.

It's a requirement to have a spaghetti-face picture of your kid, right?

I hope everyone has a great weekend!
Elle

The Smell of the Rain

It's Sprummer here in my little part of the world. Yes, you read correctly and no I'm not drunk. In upstate South Carolina, we get maybe 3 weeks of what I would honestly consider spring-like weather: temperatures no higher than 75 during the day, the windows are open, flowers are blooming, birds singing, etc.  And most of the time those weeks are not consecutive. Then we get to Sprummer. Not quite spring, but not hellishly hot enough to be summer just yet. The blooming continues, everything is painted with thick coats of neon yellow pollen, the temperatures start climbing higher and higher into the 80s, and the sun is less gentle than it was a few weeks ago. Everyone is sneezing and offering sacrifices to whatever deity they believe in to give us relief from the pollen. Seriously. Even if you've never had any kind of allergy in your entire life, your lungs and/or nose will rebel against you if you spend some time in certain parts of South Carolina and Georgia during Sprummer. Oh, and in other parts of the country it's still snowing. Weird. On a good day, though, we do get a little break- when it rains. I've got all the windows open in our apartment right now. I can smell the rain coming. It's a glorious thing. It's kinda like the smell in the air before it snows, just a bit more common in this area. I'm so excited!

From the top, clockwise: Sweet basil, asparagus, flat leaf
parsley, sweet mint, and apple mint

In other and more food related news, I picked my first harvest tonight! I have a little container garden this year that I'm quite proud of. I've got a few flowers (morning glories, at the moment) that I just planted, garlic, asparagus, 3 varieties of tomatoes, some cucumber, rosemary, sweet mint, apple mint (rescued from last year), basil and parsley. I also have a plan to switch things out and do a crop rotation of sorts later in the year so I'll be able to take advantage of more than one growing season. I'm really looking forward to getting back to gardening. Last year was a bust. It got too hot and I was still trying to figure out how to be a mom. I lost most of what I planted long before the summer growing season was over. But this year I am determined to keep this thing going year-round. I've put a lot of money and effort into it so far, so I owe it to myself as well as my bank account. I'm also learning and relearning things about plants and soil. It feels good to get back to that. I was a horticulture major before I switched to my culinary track, after all. Anyway...

As you can see from the picture, it's not much of a harvest. This first batch of asparagus is teeny and the crowns may not produce anything bigger than that this year. The herbs are still young, but need to be snipped so they continue to grow and not flower too early. Like I said, it isn't much, but it's a start.

Let them eat cake!

I know, I know. The title is so very original. Sue me.

I've done my fair share of baking and have some experience in somewhat elaborate cake decorating, mainly from culinary school. Admittedly, it's been a while since I've made much more than a simple 2 layer cake. But when a friend and co-worker of my dad's asked if I'd be willing to make her daughter's birthday cakes (yes, cakes; plural), I jumped at the opportunity! Can you tell I miss kitchen work?

I wanted to make sure that Dari was very specific in what she wanted. That wasn't hard for an 11 year old girl to do. She knew exactly the looks she was going for. And since she's apparently an avid Cake Boss watcher, I knew I had my work cut out for me. After a few days of planning, collecting equipment and ingredients, testing, baking, and finally decorating, I was able to put together 2 cakes that I was very pleased with. And Dari's initial reaction each time was enough to know I had done well.

The first cake was, as she described it, a "Cotton Candy" cake. It was later known as the "Bow Cake". She wanted a 2-tiered cake; one tier hot pink, the other sky blue. She asked that there be lots of decorations and adornments with sky blue bows on the bottom and "Happy 11th Birthday Dari!" written on top. I took a little bit of artistic license on this one to keep it all balanced. And unfortunately, my ability to write on a cake is still dreadful so I ended up just piping on a big number 11. She was still very excited about the look of it. Here's the final product:

 

As you can see, I added handmade fondant bows to both layers. I also used  Sixlet "pearls" around the top border along with some piping. This is a basic vanilla cake with vanilla Swiss Buttercream frosting. 

  

The second cake she requested was easier and not as elaborate as the "Bow Cake". It was to be iced in her soccer club's colors of "Clemson orange" (a bright orange) with white piping around the borders. She requested edible soccer balls and megaphones. While not my first choice, I piped a simple megaphone on the cake instead of spending extra money on new materials to fashion one. I bought some royal icing buttons and drew on them to make them look like soccer balls. Dari requested a different frosting for this cake as she wanted to try something very light and whipped. So I made whipped cream a bit more stable for room temperatures by using cream cheese as a base. I was please with the texture and flavor of the new frosting. Plus, it piped like a dream. It piped so well, that I took a chance on actually writing on this one. As you can see I still need a good bit of practice, but it wasn't completely horrible. Here is her "Soccer Cake":

This is a basic vanilla cake (single layer; 9x13) with a "stable" whipped cream frosting. The soccer balls are made of edible royal icing buttons that have been drawn on with a food coloring pen. Admittedly, they were inspired by a similar looking pre-made product. But I really wanted to experiment with the food coloring pen.

The moral of my story? I now remember why I chose to stay on the cooking side of the line in the culinary world. I love to bake; don't get me wrong. But having to do this for a living would have likely broken me. It can be difficult, even as a professional, to live up to your client's expectations. I really enjoyed making these and I learned a lot in the process, though. I would definitely enjoy taking on a few more commissions in the future, but I am glad that I don't create these kind of things on a day to day basis. I think the hardest thing to overcome was living up to Dari's expectations. It's a lot of pressure knowing that if you create something terrible or not at all what was requested, you could ruin an 11 year old's birthday party...twice!

Thank goodness I pulled it all off with my normal gracefulness. And by gracefulness I mean a sleepless weekend and having to make an extra batch of frosting because of my failure to plan appropriately. Oh, and presenting the cakes to them while still in my pajamas. Live and learn.

Elle

"Rut" is such a weird word

It's me again, Margret. The last time I wrote in this thingamablog (see what I did there?) I was in Texas with 2 very large basset hounds and an infant. Now I'm back home with 1 largely obnoxious cat and a toddler. It amazes me how fast kids grow. And you never fully understand just how fast until you have one of your own. Or until you have one at close proximity to you on a daily basis. Whichever.

I'm not going to make any promises I can't keep. So there will be no talk of a series of posts (because that always works out so well!) or a vow to write so many times a month. There is simply my hope of writing more to improve my writing, share my thoughts with those who care to hear/see them, and maybe bring myself a little closer to figure out just exactly where I fit in to the culinary world.

I've been reading more and more blogs and am honestly incredibly intimidated. Have I mentioned this before? I'm having an acute Deja Vu attack right about now. I'll go back and check later. Anyway I really feel the need to improve. There are so many people out there that blog for a cause or blog for a living. People make money for writing whatever they want on the Internet. Seriously. And can I just say that, while I'm only 26, I remember a time less than 20 years ago when the Internet was strange and foreign and most people were still trying to figure out what exactly it's purpose was. Hell, computers were still confusing to me until high school. The only thing I ever used them for was Mario Teaches Typing (I will forever be grateful to my Daddy for that one) and Claris Works word processing. I was taught DOS in middle school, okay. We still used floppy disks. And now that I've made many of you, including myself, feel incredibly old, how 'bout a little chat about food?
__________________________

I've been working on staying out of a food rut when it comes to cooking at home. I know a lot of people complain about it and it happens quite often around here. A few weeks back it seemed like all I ever cooked in this house was bacon and eggs or cheeseburgers. We are also trying to trying to seriously get into healthier habits in my household. Not in the New Year's resolution kind of way where you keep at it for a month or so and then go back to your old, self-destructive ways. More of the subtle lifestyle changes that will become routine kind of way. In order to accomplish this my husband and I sat down and came up with 30 meal ideas that we'd like to have over the next few weeks. I've been adding to that list every time I come up with something new and now I think we're up to 56 individual meals? Something like that. They must all include a veggie and most of them have left-overs potential. For instance the pot roast left over from dinner on Thursday was turned into a component for my umm...knock-off version of poutine is about the only way I can describe it. I used the cooking liquid to make a yummy gravy, chopped the roast into smaller pieces, and added it back to the gravy. Then I made some twice baked potatoes, topped them with some aged, raw milk cheddar, and stuck them under the broiler. I put the potato(es) on a plate, topped with the "new" roast creation, and ate. I was pretty proud of myself. Serve some steamed or sauteed veggies on the side and it's complete, healthful meal. The roast was extremely lean (eye of round), I used a tablespoon of butter to make about 3 servings of gravy. I used another tablespoon of butter, 2 tablespoons of sour cream, and about a quarter of a cup of cheese to make 6 twice baked potatoes (3 medium potatoes cut in half). So per serving, these really aren't that bad at all.

I think we're off to a good start. Staying out of a food rut and cooking/eating in a more healthy way is just the beginning, though. Next is portion control, exercise, and paying attention to the numbers.Lucky for y'all I'm more about posting recipes and talking about food than I am talking about numbers and calorie counting and math!

And with that, I have to go dig myself out of another rut- the "I don't ever want to do laundry again" rut. Here's hoping I post again soon!

Elle

Ch-ch-ch-changes

According to my posting history, I've not entered anything into this here blog since January. That's about 9 months of silence. Well, silence in the sense that I've not said anything in written form other than on Facebook and in email. Definitely not silence in this household. Seriously. My kid found his voice at 4 months old and he knows how to use it. It went from cute baby cooing to this new high-pitched squealing thing that is only adorable if you cover your ears and focus on how cute his face is. But in all reality, the squeal stops being cute in about 5 seconds and duct tape becomes and appealing option. Anyway, moving on...

The past 9 months have been interesting and full of changes. I've been a full time stay at home mommy, Charlie went from a crappy job at Lowes to a pretty rad job with as a security officer, Calvin has turned into a bottomless pit, I started a weight loss "journey"**, and I'm about to go back to work part time this week leaving Charlie home with the baby. That's a very poor summary because SO much has happened, but I don't have the time to write all of that down. That's what all of those pictures I've taken are for.

I'm not totally sure where I'm going with this so please bear with me. I want to keep it semi food related, but I'm going to blame any randomness on "Mommy brain". Seems legit, right? Right.

As far as Calvin goes, we've gone from strictly breast feeding, to formula feeding (that broke my heart), to rice cereal and liquidy purees, to chunky purees and Gerber puffs, to "big people food" cut into baby safe pieces. It took my little man about a week to get the hang of eating solids. We started him on rice cereal and stuck with that for almost a month. I'd mix in some banana or applesauce for a little variety, but he seemed satisfied with that and stuck to his bottles for the most part. But as soon as is 2 little front teeth came in all the way, we were off to the races. He loved my mom's applesauce, he liked peach-mango puree, I steamed and pureed all manner of veggies and fruits (broccoli and cauliflower, sweet potatoes, winter squash, Asian pears, apples, green beans, edamame, peas, peaches, cherries), and he LOVED ricotta cheese and yogurt. Most of it was experimental. He'd eat a few ounces here and there, but again stuck mostly with his bottle. Then it got to the point where when mommy and daddy sat down with a meal or a snack, he had to have it. This was another thing that was cute for about 5 seconds. Then we realized he was ready for the big leagues.  Now his typical meal plan for the day is something like this (keep in mind that he gets 4-7oz bottles a day in between all of this):

Breakfast- a banana and a 4 oz cup of YoBaby organic yogurt OR a few ounces of Cheerios with 1% milk
Lunch- Unsweetened applesauce and bites of whatever I'm having (example: If it's a sandwich, I get some extra lunch meat and cut it up for him.)
Dinner- Little bits of whatever I come up with that night. This kid will eat anything***. One of his favorite things is a sauteed chicken tender, alphabet pasta with a splash of olive oil, basil and a sprinkle of parmesan cheese, a steamed veggie of some kind (spinach, broccoli, peas, corn, squash) and maybe some applesauce or cheese cubes if he's really hungry.

There's an old saying I learned not too long ago that "Before one, it's just fun" meaning before babies turn a year old, the solid foods are fun but most of their nutrition is going to come from breast milk or formula. That's all well and good, but formula does not keep my 10 month old satisfied for more than 2 hours. It's pretty amazing how quickly he went from hating textures and only wanting purees and mush to craving just about anything he can put in his mouth. Feeding an almost-toddler isn't as scary as I initially thought, but I still have some things to learn. Like, just because he has a total of 8 teeth now, doesn't mean he will use them. I've always got to keep this in mind when cutting his food. And the little stinker will let me know when it's too big or he doesn't want to chew it by spitting it out. I suppose that's better than him choking, though. Okay, yeah. The spitting it out thing isn't so bad after all.

Calvin's first experience with pureed broccoli was hilarious, as you can see!

I guess what I'm trying to say while taking you through this scenic route in my brain, is that I'm already proud of my non-picky eater. I REALLY hope this trend continues. I want him to try different seasonings, flavors and hotter spices (hotter than plain ole black pepper) now while his palate is so open and unbiased. And I think I'm well on my way to raising a healthy, well-rounded, foodie. Would you expect any less from someone like me?

:) Elle

**I despise the term "weight loss journey", but it's 3 am and I can't think of anything else. What I'm really doing is running my butt off with a Couch to 5K program and getting rid of all the crap food in my life. I'm focusing less on calories and pounds and more on getting my ass in gear.

***Okay, almost anything. Calvin has had everything from simple fruits and veggies to little bites of enchiladas and bison, but he will not eat a green bean to save his life. He's tried several different times and every time he makes the Mr. Yuk face. The conclusion I've come to is that he hates the texture. And since I REFUSE to over cook green beans (even for my son), I think it's just going to be this way. Also genetics. Charlie hates green beans.  But Calvin likes broccoli and spinach so I am not gonna complain. More green beans for me!

Where I'm coming from...

Typically my "Where I'm coming from" segment or post consists of restaurants I've been to recently that I recommend. Well this whole blog is a "Where I'm coming from" and it's not so much about restaurants as it is about where I've been for the passed few months while this blog has been sitting here, neglected.

I've been a little busy lately, for a few reasons, but mainly because of this:

...and this:



I vaguely remember posting something about getting a job at Sullivan's Metropolitan Grill back in July, but I'm honestly too lazy to take a look back at my former posts. I had been working full-time (40 or more hours a week) there with wonderful people. As tiring as it is, I love my job. From July of 2011 on, being a garde manger kept me pretty busy. Then, in October my darling fiance and I had our reality shaken like a toddler shakes a snow globe. We discovered that I was pregnant. It's a long story that I've told many times and may one day tell again; but not here and not now. Suffice it to say that I did not know I was pregnant until late in my third trimester. I'm not proud of that fact. I feel rather foolish, actually. However, regardless of all that *could* have happened with not knowing, what actually transpired was this: Our families pulled together in a time of shock and need to help us get to that day. November 1st, 2011 at 4:52 am, as Charlie held my hand, I gave birth to a beautiful and healthy baby boy who we named Calvin Logan. He's now two months old, still healthy, and still beautiful. Our situation wasn't/isn't ideal by any means, but I wouldn't change a damn thing.

As you can probably guess and hopefully understand, I haven't had a lot of time for writing recipes and being creative in the kitchen. I'm just now getting to the point where I can find the time to cook whole meals again. Recently I made a beautifully roasted chicken with yellow rice, veggies, and cornbread. I then used the left over pulled chicken to make sandwiches with a rosemary and garlic aoli. And yes, my first attempt at making the aoli failed miserably. I don't know what it is with me and emulsified sauces, but the first time never seems to work. Maybe I should make that a New Year's resolution; Make an emulsified sauce correctly the first time. We'll see. Oh! I was VERY fortunate to be able to get some baking in during the holidays. So my culinary adventures haven't gone completely by the wayside.

When I found out I was pregnant, I had to take leave from Sullivan's almost immediately. I think I worked for a week after my first ultrasound and doctor's appointment, but then had to go on bed rest after the second doctor's appointment. And now, 9 weeks later, I think we've worked out a schedule and I'll be returning to work on the weekends. At this point, moving forward in my career just doesn't seem quite as important. So I'm not diving head first back into working full-time. We can't afford the child care, I don't want to miss anything with Calvin, and being a full-time mom trumps being a full-time salad bitch. But I have to be honest with myself. I'm looking forward to getting back in a kitchen. And when Cal gets a bit older, I'll be able to move ahead and maybe become a great chef some day.

So there's that. That's where I'm coming from. I'm coming from working hard to make a career for myself and I'm coming from a sudden, new life of parenting. I've missed writing and I'd like to pick it back up again. I make no promises, but I'll try. I often find myself with plenty to say and no one (other than the baby) to say it to. For a while this blog may become more about life rather than food, but that's okay. In a few more months, I'll have exciting stories to share about my attempts to make homemade baby food. Then there will be the post about how crazy and ambitious I was and maybe making my own baby food wasn't such a great idea. But then again, maybe not.

A new year, a new life, and the same old me.

Thanks for reading. I'm glad I got the chance to tell you all what I've been up to. And if you don't see me post for a while, poke me about it. Sometimes I need a little reminder.

<3 Elle

To those of you still making Hamburger Helper...

...just stop it! Stop it right now! You'll get cancer and die. Well, maybe not. But there are unpronounceable words in that stuff! Why would you want to eat that?

I know a topic like this isn't very "gourmet", but I had this epiphany when I was flying around like a mad woman trying to come up with something to make my fiance for dinner. I was running late (as usual) and had about 30 minutes to cook something, put it in a container, and send him on his way to work (3rd shift). I thought about burgers or some kind of pasta dish, because he enjoys both. And then the little light bulb in my head came on and I combined the ideas. It turned out to be my version of Hamburger Helper, which tastes way better and could possibly be slightly healthier. Healthier in the sense that you won't get cancer from the preservatives and weird chemicals. By eating my version, you may just have a heart attack. That's easier to come back from than cancer, obviously.*

Anyway, this is a quick meal that I was able to put together in just under 20 minutes. Add a salad or some sauteed veggies for a side dish to lessen the guilt factor.

Elle's [non-cancer causing] Hamburger Helper
1 bag of egg noodles (extra-wide)
1 pound ground beef
1/2 pint cream
2 cups shredded cheddar cheese
2 tsp. garlic powder
1 tsp. salt
1 tsp. ground black pepper
1 Tbsp. chopped parsley

Boil the egg noodles in salty water until al dente; drain and set aside. In a large skillet, brown the ground beef on medium heat until just cooked through (do not over cook). Strain off any excess fat if necessary. With the skillet set to medium-high, add the cream to the ground beef. When the cream starts to bubble add the spices and stir thoroughly. Then, add the cheese. Continuously stir the mixture until the cheese has melted to make a creamy sauce. Turn the heat off and add in the parsley last.

Ta-da! Dinner :)

I added some frozen peas before I added the cream. You can add any kind of frozen vegetable if you so desire. Charlie just happened to ask for peas. You can also adjust the seasonings and spices as you see fit. Adding some chili powder and ground cumin along with the garlic powder will yield a more "taco" flavored version. Using ground turkey or chicken would be a good alternative to the ground beef, too. As always, I encourage you to play around with the spices and ingredients to suit your tastes.

Now, put down the box of sodium and preservatives and eat something really yummy instead!

*Just as an aside, I know that cancer and heart attacks aren't funny. Luckily, sarcasm can be hilarious. And in my own little world, I'm a hilarious, sarcastic person who happens to be a fabulous chef.

When last we met...

...Our heroine was unemployed and had too much time on her hands. This allowed her to rant and rave about idiotic television shows. The reason you haven't heard from her since June? She got a job and has been fantastically busy trying to earn a living!

Alright, enough with the third person. It hurts my brain. But yes, I am now gainfully employed and I feel comfortable and settled enough in said job to talk about it with little fear of jinxing myself. And it all started with a message on Facebook.

I was working on a spreadsheet, re-organizing my job hunting processes when I realized I had a message on Facebook. It was from Matt, the former sous chef at Jax, the Bistro where I held my first official restaurant job. When Jax closed (two months after I began working there), we all went our separate ways and I really didn't keep in touch with anyone...with the exception of being "friends" with a few of them on that little social networking site we all love to hate. It's a good thing, too, because he offered me a position as a garde manger at the restaurant he is currently working at. I was surprised that he even remembered me. But after a few phone calls and in-person interviews with the general manager and the owner, I'm SO VERY glad he did remember me.

The restaurant is called Sullivan's Metropolitan Grill. It's in downtown Anderson, about two blocks away from Jax (which is now the Main Street Deli, I believe). The kitchen is small, but nice. I work with a great group of people and I have a pretty rockin' schedule. The schedule may change as the "busy season" gets closer, but for now I still have weekends off. And in this industry? That's dream worthy. My boss isn't a drunk or an uptight, shady European with jealousy issues. And let me tell you, that is a major plus.

I'll admit that I'm tired. Getting back into the swing of things has taken more time than I'd anticipated. But I'm happy to be employed. I'm happy to have an income again. I'm happy to be in a kitchen again. I'm just...happy. It's great!

From the exciting world of the unemployed

As you've noticed, I haven't written since February. I'd love to say that it's because I've been so terrifically busy at work that I just haven't had the time. Well I was terrifically busy at work from February to April. Then I got fired. Unfairly, I might add, but that's all water under the bridge. Am I still bitter? Sure. I legitimately feel like I got screwed. But I've moved on and am back on the prowl for something new. I'm volunteering at a local daycare until I can find someone willing to pay me for my services. It's the daycare I attended when I was little, oddly enough. That allows to me to keep something that resembles a schedule and it gets me out of the damn house. Plus, I get to work with kids again!

In other news, I've successfully made a beautiful paella for the first time since culinary school (which I've completed, by the way). I had my first experience at a gulf coast fish market- surprisingly less smelly than I anticipated. I've done a decent amount of traveling already this summer and am making good progress on my little black book*. I'm sure there are a lot of other things that have happened between February 3rd and now, but I sat down with the intention to write something. So, naturally, all of the things that I intended to write about flew out of my brain like buttered popcorn JellyBellies fly out of a car window.

*My little black book is what will eventually, some day, by the grace of God and a publisher, become my first cookbook.

Ah! I suppose there is one thing I can write/vent about. I mentioned on my Facebook page recently that I don't like the show "Chopped" on the Food Network. Actually, the original post had little to do with "Chopped". It's funny how the main point was barely noticed because many started jumping to the defense of "Chopped". Here-

"Just heard a guy on 'The Next Food Network Star' say that his head band redistributes his mojo through his epidermis. I hate this show more than 'Sandra Lee's Semi-Homemade' and 'Chopped' COMBINED. I haven't seen more than 5 minutes of this entire season and I've already thrown things."

I'm sorry Sandra. It's not you, it's...okay yes. It's you. And Ted Allen, it is definitely not you. It's the idiots that participate in that show. I'm now going to add a disclaimer so that you all don't end up thinking I'm a complete bonehead who only hates the show because I "don't get it".

Disclaimer: No, really. I get it. The contestants are in a strange kitchen working next to strangers that they have to out do. They are also working right in front of the people who will decide their fate. They have cameras in their faces. They have time limits for each course. They are working with completely random ingredients that are a literal mystery to them until they open those stupid baskets. It's a lot of pressure and I don't know that I, myself, would be successful at that sorta thing. And yes, I've seen the challenges where the celebrity chefs and judges compete. Even they struggled and admitted how hard it was. But they still didn't make the mistakes that I consistently see from the general pool of contestants.

With that said and out of the way...I STILL REALLY HATE THAT SHOW! Way too often I see episodes with chefs that haven't worked with the simplest ingredients, like grits. Really?! Never even tasted grits? Okay, fine. But when in doubt, read the package directions. Other people do it all the time. There's no shame in that! I'm not a big fan (truth be told it bothers me more than it should) of the smack talk and the phrases that basically amount to, "I'm such an amazing chef, no one can touch me. And my poo doesn't stink, either!" The rookie mistakes are inexcusable. If you don't have time to devein shrimp, you might want to reevaluate your dish. Please! I also feel that there are entirely too many episodes where people cut themselves. And out of those episodes, there are entirely too many people who don't even bother to put a glove on! That kinda thing literally makes me gag. Finally, the excuse of "I'm not a pastry chef" that passes through a contestant's lips when their dessert has utterly failed, is a cop out of gargantuan proportions and I don't want to hear it any more.

I'm so glad that people like it. If you can put up with all of that and find that it still has entertainment value, more power to you! But those reasons I stated above (and many more) are why I get angry and yell at the television and irrationally throw things when it comes on. I don't know if they fear for my health or their safety, but at the request of my family, I've stopped watching.

Elle

Adventures in Pasta Making!

One of my favorite cuisines to eat and to cook is regional Italian. Specifically, I adore fresh pasta. I think it's a great canvas for delicious, simple flavors that Italian cooks are known for. Recently I've been educating myself, trying to learn more about pasta. I've attempted to make fresh pasta from scratch several times over the last few years and I can't seem to get it quite right. But, a few nights ago, I ventured back into the world of fresh pasta. I think I'm coming a lot closer to getting it right. Well, I'm closer than I've ever been. I'll say that much.

I chose to make ravioli this time around. My dad prefers meat fillings, while my mother and I prefer cheese fillings. So I made some of each. I used sweet sausage, herbs and spices, and a bit of marscapone cheese for the meat filled ravioli. For the cheese filled ravioli I used ricotta, parmigiano reggiano, marscapone, herbs and spices, 1 egg, and a bit of seasoned breadcrumbs to thicken the mixture. For the dough, I tried to take a traditional approach so I followed the directions that came with my pasta machine (which is from Italy). The recipe called for 500 grams of flour and 5 whole eggs. I worked the dough and let it rest for about 30 minutes before rolling it out, cutting it, and filling it.

All-in-all, it was a great experience and the ravioli tasted awesome. I was very proud of myself! I know I'm giving you the "Cliff's Notes" version of my little adventure, but I'm not really prepared to share a recipe with you. I'll leave the pasta recipes to the professionals, for now. I'm still learning. BUT! I do have pictures to share, so here you go!




<3 Elle

Doot do-doot do do...

Not much to report, currently. I'm still waiting to hear back from the bakery- still holding out hope for that job opportunity. Beyond that, I will continue on in the hunt for gainful employment. It's proving difficult, but I won't give up. Someone out there wants to hire me. They just haven't met me yet.

Oh! Howie and I have started recording The Geeky Gourmet again. We're a bit out of sync, but a little practice will get us right back in to a rhythm. Unfortunately, Howie is having serious issues with his sound/recording equipment or possibly something else entirely. He's going to have to rewire his entire office tonight and hopefully fix the problem. With that said, we have yet to complete a new installment of our show. HOWEVER! Once his computer issues are resolved, we'll be back!

My apologies for not having anything fun or exciting to report. I will have something a bit more stimulating to write about next time, because I'm going on another wonderful adventure in the world of pasta making tonight! It is my intention to create delicious, homemade ravioli and marinara. I'll let you know just how delicious (or disastrous) this all turns out.

Elle

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Elle's Adventures in Dining out (or eating in)

Central, South Carolina (another for the locals)
Taco Loco
This small, unassuming "dive" is located in an old strip mall. You most likely would not even notice it if someone didn't make you aware of it's presence next to the Dollar General. The owners are originally from California and they've brought with them some of the best burritos I've ever had. Of course it helps that they make their own tortillas and sauces in-house. Everything is fresh and cooked to order. If you want something a little different, try a torta- a Mexican sub sandwich. You'll love every bite!
Price range: $5 to $10
Dine in, carry out

Beware of exploding potatoes!

This has happened to me before, so it's not a new experience. But I didn't have this blog then and therefore no one to share my wisdom with. Aren't you so lucky that this happened to me again?!

Potatoes explode. If you don't pierce the skin before putting them in the oven, they will eventually explode leaving a crispy skin hanging from the oven rack and bits of potato will cover the bottom of your oven.

I was getting my prep done for supper tonight- thawing the pork chops and chicken, figuring out what other vegetables to have, and baking the potatoes the first time for the twice-baked potatoes. I cleaned the potatoes well and dried them off. Then, I grabbed a fork and pierced each one a several times...or so I thought. I had six small potatoes and I could have sworn that I pierced all six before placing them in the oven. Apparently I missed one, because about 30 minutes later I smelled something burning. I opened the oven door and sure enough, one of my potatoes had burst leaving a crisp skin dangling from the rack while little bits of white and lightly brown flesh were scattered all of the bottom of the oven. I cleaned everything up, pulled the other potatoes out to cool, and then what did I do? I took pictures of the disaster, of course!

The moral of the story (though, I'm sure this is common knowledge): Potatoes, especially farm fresh potatoes or new potatoes, will explode if the skins have not been pierced or vented in some way. Don't let it happen to you!
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Elle's Adventures in Dining Out (or eating in)

Clemson, SC (for the locals)

Little Pigs Bar-B-Q
A casual, quick-service restaurant serving Carolina style, pork BBQ. The chopped pork is flavorful, juicy, and tender and the homemade sauces are the perfect compliment. I prefer their signature mild sauce, which is savory and vinegar-based. They also offer a hot vinegar-based sauce (which is the staff favorite), a South Carolina mustard-based sauce, and a more traditional tomato-based sauce. Oh! And you have to try the apple sticks. You won't regret it.
Price range- $5 to $15
Eat in, carry out, bulk carry out, catering

Greenville, SC
Steak 'n Shake (nation-wide chain)
I know, I know. Yet another chain burger joint. But there's something about the burgers and those teeny, matchstick fries. Not to mention some fond memories I have that involve 15 people on a 3 am burger run in Ohio. I like my steakburger with American cheese and bacon, while my fiance prefers the cheesy cheddar steakburger. Most all of them are delicious and let's not forget the milkshakes. A meal at Steak 'n Shake wouldn't be complete without the "Shake" part.
Price Range- $5 to $10

About that job...

I went in for my interview today, and I think it went really well! The owner and I talked a lot about various concerns and expectations. With everything that we covered, she is sure to have a good idea of my culinary background and experience. She also knows what my goals are. I feel pretty confident about how the interview went, but I won't know whether or not I got the job until next week. There are a few people they called that haven't called back yet and there's one person that she won't get to interview until next week. There is also a possibility that I could have to preform an audition of sorts. So, we'll see. But I still feel really good about it. It's the longest interview I've ever had and I'm taking that as a good sign. She genuinely enjoyed talking with me.

I'm a little frustrated I have to wait until next week, but what can you do? Other than keep searching for other options, I'm going to keep cooking, keep eating, and keep blogging! I'm going to start incorporating a new element to my blog posts. It may not happen with every post, but I'd like to use this once a week. Now I should explain what it is, right? Right.

In Food & Wine magazine the editor-in-chief, Dana Cowin, starts everything off with a letter to her readers about that particular issue. In a small column on the side she tells us what restaurants she's eaten in lately in her "Where I'm Coming From" section. I'd like to do something similar. Now, I'm not a jet setting editor-in-chief in one of the most popular food periodicals out there, but I'm a budding chef and I do eat out at least once a week. So I will share where I'm coming from if I eat something or somewhere new, but I'll also share an ingredient or a dish that I've had or made recently. I suppose it's not a really big deal, but when I read my F&W every month, that little column is something I really looking forward to reading. And now, I'm looking forward to writing my own version.

Elle