Posted in Uncategorized, tagged baking, cooking on August 24, 2012|
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Apparently when I don’t work crazy hours I knit/bake/cook/clean. When did I become a 50’s housewife? That delicious pasta was based off The Pioneer Woman’s Pasta with Pesto Cream Sauce. I added chicken and yellow zucchini that I got from the farmer’s market. The zucchinis needed to be used up. I had already made my pesto the day before (I used walnuts instead of pine nuts because 2 of the grocery stores didn’t have pine nuts and I didn’t want to go to a third that day.) I topped it with some fresh shreds of parmesan cheese. I ate the leftovers the next day and they were just as delicious cold. WIN. I also need to go to the farmer’s market tomorrow and acquire MORE basil because I ate all the pesto…sad Allison).
That’s home made pasta sauce. Summer Tomato Sauce comes from Woman’s Day. (thanks mom for mailing me ridiculous magazines – although they do have a few good recipes now and then). The bread is from the 5 minute artisan bread recipe. Another delicious meal and the sauce recipe makes enough to freeze some.
I went back to Three Bird Berry Farm and picked almost a gallon of raspberries (golden and red) and 1 pint of blueberries to top off the gallon of deliciousness. I used the Rustic Blackberry Pie with Graham Cracker Crust from Blue-Eyed Bakers substituting raspberries for blackberries. I also halved the recipe and filled 4 mini crusts. I topped them with some fresh whipped cream. Let me just say somewhere on pinterest I read about adding a little cinnamon to fresh whipped cream before you whip it… revolutionary my friend. You won’t be disappointed. Fresh cream, a dash of powder sugar/brown sugar or sugar substitute, little bit of vanilla and a few dashes of cinnamon. Try hard to not eat the bowl of delicious creamy goodness before it makes it to the intended dessert.
Another genius recipe by Smitten Kitchen – Pink Lemonade Bars. I used frozen raspberries for the puree because I already ate all the non-frozen ones. I placed them directly in the food processor mashed them up as much as possible then popped them in a microwave safe bowl in the microwave for a few seconds until they thawed. Followed the rest of the recipe and it’s taking all my will power to not eat them all RIGHT now.
I’ve been knitting some baby stuff for a good friend… I haven’t taken pictures of that yet… maybe this weekend.
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Work made me less funny this week… what’s up with that. So not ok. Instead of being super productive at work I baked and was all sorts of crafty.
Peach Cupcakes with Brown Sugar Frosting – in case you don’t know of my love for Smitten Kitchen – I love Smitten Kitchen. mmmmm… delicious. If the whole doctor thing doesn’t work out I want to be an apprentice to Smitten Kitchen or food taster… whatever, as long as there is copious amounts of delicious food. These went to the staff in the OR and lasted about 30 minutes.
Peach pie…. yes I cut out hearts and made little star vents with an icing tip. It was also delicious and devoured by the residents during noon lecture.
The baby blanket of doom finally got it’s soak/block and photo shoot. Now the big questions is… who will it go to. I have several friends who are trying to have babies but as of last time I checked neither one was knocked up. Geez people I need to knit cute little baby things… you are ruining my plans. So as of right now I have a baby blanket with no baby to give it to – it’s even made of good acrylic so it’s washable.
Back to the food….Thursdays are the only exciting thing in Bluefield. We have a very delicious little restaurant Key Ingredients for Life. It’s very out of place in the middle of no where West Virginia. One it’s only open for dinner on Thursday evenings, lunch Monday – Friday. It specializes in local and organic foods. You never know what will be on the menu – but you can guarantee it will be delicious. They have a decent wine list and often offer a tasting menu of the evenings selections. It’s my favorite thing here and my new Thursday ritual.
This was tonight’s dinner — Springer Mountain Grilled Chicken Breast with Crisp Whole Green Beans & baby new Potatoes. Doesn’t that look delicious…. I wish everyday was Thursday so I could eat deliciousness all the time. I’ve taken it as my personal mission to keep this place in business.
I’ve barely spun over the last few days – I think I lost my mojo. I have managed a few minutes here and there, but nothing substantial. I doubt I will finish any of the Corgi Hill I planned on finishing, but I’d rather take my time and have it be awesome than speed through and not be happy with it.
I may have discovered some knitting mojo this week… The cabled socks are back on the needles. Sock 2 heel is turned (after an epic math fail) and cuffs are growing. The big questions is always – how tall and what cuff do I want to do….Bind off is easy. Jeny’s Surprisingly Stretchy Bind-Off is my go to bind off for toe-up socks. It’s pretty much the greatest thing since sliced bread – and that is saying a lot. I highly recommend it for socks or anything that needs an elastic bind off. WAY better than the sewn bind off.
Not sure why the font is being all dumb – but I am too lazy to fix it… so deal with the two different fonts. Hopefully the computer will stop being possessed soon.
This weekend I am off to meet the boyfriend person in DC – trying this long distance things from CT to WV. Seeing as DC is about in the middle and neither one of us have large amounts of free time, it seems like a good place to meet. The weather is suppose to be unbearably hot and I demand seeing Panda bears – so I am sure I’ll have pictures of me melting at the zoo next week. Have a great weekend.
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It seems I did not blog about the first Annual Cheese/Chocolate/Bacon Potluck – but Jacie did…read about it here. It was EPIC and delicious.
Well seeing as I am moving to West Virginia and I love bacon – June seemed like a good time to have a mid year Cheese/Chocolate Bacon Semi Annual Potluck before I left. Also one our friends is celebrating his 40th this week. That sounds like a good reason to eat cheese/chocolate/bacon.
I found the recipe for Irish Car Bomb cupcakes from Smitten Kitchen a few weeks ago. I think Jacie showed them to me… anyway I am huge fan of cupcakes. Cupcakes with Bailey’s icing –sign me up. Since finding said recipe I’ve also become a huge fan of Smitten Kitchen. So far all the recipes are delicious and her pictures just make the food look AMAZING.
These Guinness chocolate cupcakes were filled with the Whiskey Dark Chocolate ganache and iced with Baileys icing… and became these…
They were a little time intensive, but totally worth it and very delicious. I did demand Jenni take a bite of said cupcake so I could take that last picture. YOU MUST EAT CUPCAKE NOW!!! 🙂
I also whipped up a quiche while baking various parts of cupcake goodness.
Spinach Bacon Quiche – was the recipe that I based it off. I added more cheese, because one can NEVER have enough cheese in quiche. I used Vermont White Cheddar and some shredded gruyere….mmm cheesy goodness. I doubled the recipe and put it in a 9×13 pan instead of a traditional pie pan. I did not make my own pie crust… shameful I know. But with the from scratch cupcakes I just didn’t have the time. The recipe is not heavy on eggs – and with the 2 packages of spinach it feels like it’s just filled with spinach and cheese deliciousness.
mmmm… cheesy bacony spinachy deliciousness.
The whole spread
The highlight of the evening… getting my new “Allison has to move to West Virginia Two Tails spindle”. Jacie has been teasing me for weeks about what it was. Evil she is.
This is pre hook. But she’s a Cocobolo/Macassar Ebony laminate on Ebony shaft. She was designed by Jacie and Mark made her out of Jacie’s ideas. Isn’t she beautiful? She’s one of a kind so far. But Mark has more plans to make laminates. Hopefully he’ll have the etsy shop open soon…..
You know a shiny new spindle needs new fiber to go with it.. right? And seeing as The Painted Sheep was in attendance with us, and conveniently had not taken in her fibers after attending the Nutmeg Spinners’ Guild meeting I got to purchase 4oz of BFL in Merlot. Buying the rest of Kris’ fibers maybe part of the bigger plan to get her back in the dye studio. Hear that Kris – go make new pretty yarns and fibers. Don’t make me sick Jacie on you when I leave… I’ll do it.
Bacon/cheese/chocolate, friends, new spindles, and fiber – pretty much perfect.
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