Pie crusts (The first of a 3-part series)

I make the best apple pie. Really. I do. I mean, I suppose it could be tied with someone else, and if you prefer dutch apple then perhaps mine won't suit your fancy.

But, if you like a delicious apple pie with a lattice crust, then my pie is for you!

Alas, the recipe is not "mine." It is recovered from an online source and modified slightly after trial and error. Since it's not an old family secret - I will share my recipe. Just not today.

Today, I am sharing the basics of most pies: The crust. However, rest easy. In the coming days, I will share my holiday creations...with pictures! So do not fear. You too can try the BEST apple pie ever!

You can find the crust recipe here, but this is how I do it.

Refrigerate, for a good long while, the bowl, pastry blender, and shortening. Really, I'd chill all this stuff the morning before (if you plan to make the pie crust at night, for a pie the next day) or the night before (if the pie is to be made the next morning, crust and all).

In the COLD bowl mix - with a fork or whisk - two cups of flour and 1 teaspoon of salt. Then, with a COLD pastry blender and a COLD 1/2 cup of shortening, cut in the fat. Basically, you want to use a large bowl and from one side of the flour mound to the other you want to move in a "rolling" manner. Swooping down, working the shortening, until you have a "course cornmeal" consistency. It IS possible to overwork the dough - which will leave a chewier crust. Basically, if you still have some pieces the size of the end of your pinkie finger, go ahead and stop. Big golf ball-sized globs are not cool.

Now, with a cup of water ICE COLD (I literally put ice in and swish it around), go ahead and slowly add the amount that you need. Mix with a fork. The original recipe calls for 1/2 cup, but I usually use less. You want the dough to just come together, so add a little at a time. Too much (or too little, for that matter), and your crust will be brittle to work with.

Divide in two, wrap in saran wrap or place in a Ziploc bag, Refrigerate for four or more hours. Overnight is perfectly acceptable.

To roll, add flour to a clean surface, and your rolling pin. Flour your hands, work the dough into a rough ball, and with as little movement as possible roll the dough out. Add flour as needed to prevent sticking. Place into a greased (or buttered) pie pan. You fill the pie, and then place the top part on. The trick is to manipulate the dough as little as possible!

If the crust breaks - do not fear. Place the broken pieces in the pie crust, and press the pieces together against the "fault" line. That little line might turn out to be a little less desirable than the rest of the pie, but you won't notice such a small part! Neither will your guests.

For a lattice crust, you cut the rolled out top in strips. Make a perpendicular cross with your two longest strips, and then work down from there. Lifting the pieces that you want on top, leaving the pieces laying down that you want under. Go here for some pictures. They use the same method, but don't start with a perpendicular cross like I do. I also cut fatter strips, because I think it looks prettier.

Now, unfortunately, crusts take lots of practice. In order to be ready for Christmas (without being inundated with pies), go ahead and make crust cookies. Use cookie cutters to cut out shapes in rolled out dough. Sprinkle with cinnamon and sugar, bake at 400 or so for 10 minutes...or until the edges turn a little golden. Consume with glee, making notes of changes for next time.

I also want to add that some swear by buttered crusts. There may be more wonderful ones out there. However, following the above recipe gives be wonderfully flaky crusts, every time. AND, the ingredients are always something I keep on hand - in the pantry.

Sometime in the next week, I will post the apple and pumpkin pie recipes from Thanksgiving. Neither are mine (sob!) and one is a total diversion from my natural ways - but both were TOTAL hits this holiday!

62 days?!? How about some Apple Butter?

62 days? How on earth has 62 days come and gone without so much as a hint at my blog?

It has been a busy fall at our house. Thankfully, it has also calmed down a great deal. I was tutoring in the evenings twice a week. While the money was nice (really nice, in fact) - I can see now that it just wasn't worth it. My kids still ask me, daily, if when I pick them up we're going home or to meet Dad so I can go tutor. I tell them - EVERY DAY - Mommy isn't tutoring any more. It's like they're traumatized. They jump up and down, whooping their arms, when I announce that Mommy is taking them home. Causes a little bit of remorse, you know?

The children aren't the only one showing signs of neglect. For the first week or so after tutoring ended, my husband told me several times each night: "I'm happy that my wife is back, I was tired of spaghetti." Okay...okay...I get it. Mommy doesn't get to work additional hours. It may not be a "woman's" place - but the home is certainly MY place. Don't get me wrong, I love teaching - and it enriches my daytime. It's just that half the reason that I got into teaching was the schedule. I had forgotten that motivation, and got a little greedy. It's not all bad though - I socked enough money away to get family annual passes to Universal Studios!

Whatever the fall was like, winter is looking better. My house is clean, I'm caught up in my classroom, and I'm finding time back in the kitchen again. Upon urging from my husband, and a few loyal, neglected, readers, I thought I should return here as well. Refreshed, renewed, and ready for THE season!

I have some goodies coming in the weeks ahead - my annual fudge, bar cookies, and this year I will be trying peppermint sticks! I have some tried and true recipes, a few new finds, and some carrots screaming to be made into a cake. But this is all "planned" not created. In other words, there are no drool-worthy photos or treats to share...today.

What I DO have, friends, is apple butter. Yummy, yummy, apple butter - made easy. In a crock pot. Now, the downside is that you do have to devote the day to apple butter making. But, it's low mess, low energy, and high YUM factor!
Got this here.

5 1/2 pounds Granny smith apples
4 cups sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger

First, prepare the apples. Loyal readers will remember my list from awhile back. I got an item on my list early - in preparation for Thanksgiving pie making. The peeler/slicer/corer made quick work of most of the apples. I just had to run a knife through the slices for a good chop. It was a pretty rough cut, I didn't take too much time chopping the slices - and they were not in pretty, uniform pieces.

Then, in a BIG bowl, mix everything above together. I found two clean hands worked best for this job.

In a crock pot (no small ones, a medium to large), set on high for one hour. Then on low for 9 - 11 hours. Stir occasionally, more as the apples break down. Over time, you will see the mixture go from apple pieces, to a sauce, to a smooth apple sauce. Use a whisk to assist in this process of making things smooth and spreadable. Then, as you cook it longer it will turn that lovely brown, apple butter color. Might I suggest that you consider tasting it once the apples break down into a smooth sauce. I really thought this apple butter needed a bit more spice. If you like it more apple-like, then this will be just fine.

It makes a real lot, so canning, gifting, or freezing will likely be in order. Unless you have a big family, or REALLY like your apple butter!

Consider serving with french bread, either warm and fresh, or day old and toasted with butter. It's perfect either way!

Is September too soon to be thinking of Christmas?

Dearest Hungry Santa,

(AKA, the hungry husband)

I wanted to go ahead and have you start thinking about the upcoming holiday. I know, I know. If it's not December 20th, you still have plenty of time, right? Might I gently suggest that perhaps getting a little jump on things might allow you to find my "little" desires at a more reasonable price that's also less hurried? I'd just assume get a stocking full of actual goods, rather than the pictures of goods to come. Can we agree on that?

So, now that I have your attention, I'd like to request a handful of goods for my kitchen. A myriad of do-dads that will help me whip up any number of delectable delights. Thingamajigs galore. A good number of these were found at Williams and Sonoma - but feel free to do your own research and buy them elsewhere.

Just one thing, hungry Santa...remember that "cheap" isn't always the optimal criteria to choose by. Remember that awful hotel we stayed at while evacuated for Hurricane Frances in 2004? Sometimes a little more is worth it :)

With that said...


This first item is a type of grater. It's smaller and easier for me to handle - allowing me to easily zest limes, as well as grate garlic and ginger. Rachel Ray rocks it often.


Speaking of limes - check this out. I can just put a half of a lime in her (or lemon) and squeeze away! So much easier than that other juicer. A Latina cook used this effortlessly on her show once, and I knew I had to have it. One word: Panini. Sound good? I'd rather have this than an electric version, as it is more versatile and usable for things OTHER than sandwiches.

Whipped cream from Heavy Whipping Cream, rather than a can! This is totally in line with our naturalist kick. OH! And less waste (no can to toss). I could use a few more of these for my kitchen. Better ones have a more sturdy silicone part to more effectively lap up the end bits. Oh...and these are PINK and PERSONALIZED. Cute and efficient. Yay.
I thought these would be great for keeping tortillas warm when I whip up Mexican food. If I make too many at a time, they get cold quickly.


This got really great reviews on WoS, and I could use another whisk (on big cooking days I find myself re-washing my two multiple times).
Do you know how to separate an egg? You break it in half and "pour" the egg from one shell to the other until all of the white has fallen into the bowl below. This is effective 75% of the time. The other 25%, I break the yoke on the shell before all the white is separated. Or, I don't manage to break the egg in half, leaving me 3/4 of the egg shell in one hand with a 1/4 in the other. This makes it hard to toss the egg back and forth. The above would solve all my problems!
We've talked about getting one of these before. Power-free coffee making. Good for tea too :) When was the last time you peeled a clove of garlic? One isn't too bad...but multiple cloves leave my hands smelling wonderfully garlicy. Moreover, garlic leaves behind this sticky, oily, residue. This will give me nice, whole, cloves of garlic (instead of me having to smash them to get the peels off) when I want one.
There are moments when I want pulverized garlic instead of cloves. Guacamole, is one case. With this thing, I don't even need to peel it first!
Lets recycle that plastic crap? These spoons and cups also seem to have longer handles. There is one reason why, above all the other items, you should get me this...hungry Santa:

Apple pie. Easier, faster, guacamole.

The other day, when I made that salad, I noticed that knives didn't effectively remove corn from a cob. This does! And when we move out west...with the oodles of corn available in August and September, this will come in handy.

Eggs...and....homemade English muffins!

I'd also like new muffin tins - not the non stick kind. Chicago Metallic seems to be treating me well, and available on Amazon.com.

Quinoa Stuffed Mushrooms

I was recently exposed to the wonder of ceramic knifes. Absurdly sharp, they do a wonderful job of chopping and slicing. Too ripe tomato? Says who? Need thin orange slices for a garnish? It's got you covered.

How about itty-bitty pieces of all sorts of vegetables? Just perfect.
When I first saw the Kyocera knife in action, I turned to my husband (doe-eyed, of course) and said "please." He's pretty used to my kitchen gadget obsession, so he wasn't surprised. In fact, he knows me so well, that when he DID find me one - he found it in pink. How great is that? A ridiculously sharp knife in PINK.

We were made for each other.

The knife and me...that is...

In order to keep the focus on my beautiful knife, I decided to just post the preamble. That, and the sunlight went away before I could finish the meal! Maybe I'll grab some pictures the next time I make it.

These are one of my favorite meals - hearty yet light all at the same time. I love the nutty "pop" that the Quinoa gives off as the base of the stuffing. Heavenly!

Quinoa Stuffed Portobello Mushrooms.

4-6 l3/4 cup quinoa
1 1/2 cups water
large portobello mushrooms, stemmed, and gilled
1/2 of a large white or yellow onion
3 - 4 small sweet peppers, diced
3 small tomatoes, seeded and diced
1/2 cup chopped mushrooms.
1/2 cup pine nuts
1 clove of garlic for each mushroom (we love garlic, you can reduce if you like), minced.
1 4 oz log soft goat cheese
1 tablespoon Italian bread crumbs per shroom.
Salt and pepper to taste.

Boil water in a pot, add Quinoa, and let cook for 12 minutes (covered) or until all the water is absorbed. Remove from heat. You can use leftover Quinoa if you have it.

In large skillet, start with some oil, and saute onions and garlic.

When softening, add the remainder of vegetables. Saute until the peppers are sweating.

Add nuts, a minute more. Then add quinoa. Stir until well incorporated.

Chunk up goat cheese and melt into mixture (this helps it all stick together.)

Spoon evenly into mushrooms, top with breadcrumbs.

Place in 350 degree oven for 15-20 minutes, until mushrooms are done. Make sure to cook in a jelly roll type pan so the mushrooms don't drool all over your oven and smoke you out!


Another picture of the perfect knife. I just love her.

Pretty cupcakes and summer review.

As the summer comes to a close, I am reminded of a post I made in the early moments. In it, I made some summer vows. Now, I knew I was taking a serious risk when posting that - I knew I held a solid chance of not being able to keep most (if any) promises.

The summer proved to be busier than most. In addition to my culinary goals, I made a few household ones as well. Another one of my passions (along with cooking, teaching, and greenification) is scrapbooking. The whole summer, I accomplished just one page. One. I am so far behind at this point, I fear I may never catch up! I was doing a few online courses for my job - one in teaching students of limited English proficiency and the other to boost my knowledge in reading education. Between those courses, chasing my kids around, and you all...well...that was pretty much my entire summer.

My comments in black, the goals in lavender.

(1) I am going to feed my family homemade bread. I am also going to find sustainable, go to recipes that will allow me to feed my family homemade bread all year long.

I mostly managed this one, but not entirely. I never completely mastered the sandwich bread. I realized, after just the first loaf, that my pans weren't big enough. So, I purchased some larger ones. Then I realized my bread knife wasn't sharp enough to really cut the smaller slices suitable for PB&J's, so I bought another one of those too. Then we went on vacation.

Now, on my defense, I almost always have a loaf of this stuff sitting around. Which, incidentally, makes wonderful toasts, sides, and even "grown up" sandwiches. While the kids LOVE it plain, it's not so good for their lunches, which is why I tend to stick to Nature's Own Organic bread for them. At least until I can master the sandwich bread.

(2) I am going to see how cheaply we can eat, while still eating well and organically wherever possible.

I did that this week, but the rest of the summer just seemed like such a drain. I'm not sure if it's because of the rising food prices or what - but we just can't seem to get our grocery budget under control without giving in and eating some processed foods that I just refuse to by. I think "well, maybe ONE week wouldn't hurt.." But then I think about how good we eat, and how good it makes me feel, and I just can't even do it. This week, I spent $56. And that included some water for the hurricane sitting out in the gulf. Now, we have a well stocked pantry, so all I really needed was produce and dairy. Still, I was quite proud of myself for that. And yes, there will be a lot of beans this week.

(3) I am going to learn to make homemade tortillas. Low fat homemade tortillas.

Did this, but I was less than impressed. I should try different recipes, including the full fat ones. I also want to learn how to make pita bread, as the stuff I buy in the store is terrible.

(4) I will master the balsamic reduction. We had that at a restaurant lately, and LOVED it.

I tried it, but was not impressed. The problem was that it tasted burnt, as the balsamic reduction has to be done at a relatively low heat to avoid scorching. It was okay, but I didn't love it. I found precious little information about this process, so I was flying pretty blind. However, while this wasn't great, I found a wonderful way to make a thick balsamic dressing with my mortar and pestle that I will share as soon as I get the proportions down. I think it was about as good as the reduction, with much less work. It made AMAZING bruschetta.

(5) I will master the Panna Cotta recipe.

This was way too easy. It's milk jello. Boring. Now, there were some chocolate Panna Cotta recipes and interesting flavors that I want to try...

(6) We will be making a family trip out to Portland, Oregon - to see more family, and determine the steps necessary to make it our new home. While in Portland, we will be taking a tour that I am VERY excited about. I will be sure to post a review.

Okay, I managed this with gusto...if I do say so myself. If you want to see, click on the "vacation" link above. Or, go to the left where my other tags are, and click on "Oregon."

(7) This is the one that bears most on you, my reader - I will be posting daily. Even if it's a "the kids are sick, I can't think of anything to post, so here is a good article..." I will post daily. I promise! From now until my vacation - I will post daily. So, if you would like to reciprocate my devotion - please feel free to share this blog with friends and family. I hope to have more of what I've already put here, just MORE of it .

I made a pretty good dent in this in June, not so much in July. Although, I'm finding that most of the food blogs I read aren't so good about posting every day, which makes me feel better! I also know that I write about more than just FOOD in here, but how to tend to a kitchen, how to serve your food, product reviews, and even restaurant reviews.

I also managed to do a few unexpected things this summer. Like, I began my quest in cake decorating.

These were my first attempts at decorating cakes. I decided to "start small" - small meaning cupcakes.

The cakes themselves weren't great. The first batch, chocolate, were terrible. These vanilla cakes left much to be desired. Now, I am not a cake fan exactly. I much prefer a good pie or cobbler, or even cheesecake. I'm just really tired of paying someone else to decorate a cake for my kids. I have a lot of mixed emotions over this as well, as I really hate the number of chemicals that go into the decorating bit. Which leaves me with a quandary: to decorate means more chemicals. To get good I need to practice, which means more decorating. What to do? I guess more research to see if there are organic ways to do it. I have a friend who uses fruits to create the butter cream colors, and even homemade marshmallows to create fondant. That might be a direction I have to go as I learn some of the techniques. Oh, and I must mention that this is all self taught - the cake decorating class in my area is from 12-2. Thanks, Michaels.

So, all in all - I think I get a B. I met a good number of my goals, exceeded expectations in other areas, but didn't quite do all that I said I was going to. I did increase my blog readership, which is a huge deal for me - so for all you faithful readers...thanks. I really enjoy knowing that you come here to read about my kitchen adventures.

Rustic Vegetable Tomato Sauce over Heart Shaped Polenta

This is a Portland-trip inspired meal. Both in the ingredients and the methods.

While in Oregon, on the tour, we went to a wonderful kitchen supply store. While there, we were introduced to the wonder and beauty of ceramic blades. We sat around the store's open "classroom" while the chef showed us how effortlessly she was able to slice and dice. I was in love, and gave my husband the "big eyed" look. You know the one, ladies. It says "please buy this for me, and I swear I'll make you a happy man."

Oh, get your mind out of the gutter. I meant with a good meal. This is a family blog.

I kid. Sort of. Har, har.

ANYHOW, we came out of said kitchen supply store with two products.

(1) A serrated peeler from Messermeister. Why serrated over a regular peeler? Well, from the website, the blade"allows you to not only grip wet vegetables and peel them with ease, but also allows you to peel tomatoes, grapes, eggplants, ginger and more!"

Check THESE babies out:
It was really a wondrous thing to watch the ultra thin tomato peel just pull away from the flesh, and then fall into the sink. The brilliant color inside the tomato made me want to paint my kitchen an even redder shade (it's currently burgundy).

Okay, my tenth grade English class, where I had to learn to write "descriptively" completely came rushing back to me right there. But I digress...

(2) I couldn't go home without my new slicer (I just have the double edged mandoline) from Kyocera. This is a company that will get many, MANY more dollars from me in the not-so-distant future. In fact, since we have returned to Florida we have purchased a new knife. The review of which I will save for a later date.

If you can't quite comprehend my affinity for the new ceramic blades, then feast your eyes on these puppies:

It took me just seconds to slice the mushrooms and zucchini into the brilliantly thin pieces you see here. It was effortless to simply slide the zucchini back and forth (the double edge) - and with the mushrooms I was able to use the "grabber" that the slicer comes with. It really helped out with the tomato sauce, as things cooked quickly and the thin nature made everything "flow" together nicely without being overcooked.

Now, this last picture is the product of a tool that I have been using for some time. It's one of those "buy on TV" products that actually work. Although now you can get it in many more places besides on TV. When using the product, you put in your attachment (large chunks or "dice"), then you press the top down, forcing the vegetable onto the blade, and voila! Perfectly chunked pieces. I use this ALL the time for just about anything you can imagine. IN FACT, just the other day I was making granola bars, and needed to chop my whole dried fruit into tiny pieces. This thing worked like a charm. The neat part is the container that holds all the onions and green peppers until you are ready to add them. So, I went ahead and started the oil, then poured the peppers, onions, and diced garlic (also in there, but on the bottom) and got that cooking. THEN I chopped tomatoes. Worked like a charm.

Rustic Vegetable Tomato Sauce over Heart Shaped Polenta

Now, I can't totally take the credit for the idea here. It's based on a dish a dear old friend (and FABULOUS designer) whipped up for us while in Oregon. My husband loved it, so I simply had to recreate it. When I had this new slicer to use, and peeler, and all the ingredients came up on sale - it was like a giant sign telling me to give it a whirl.

Step One: make polenta. I used this ingredient list, but I didn't follow the instructions exactly. Instead of a loaf pan, I spread it out into a jelly roll pan, about 1/2 of an inch thick. Then I placed that in the fridge and waited until it cooled (2 hours, you want it COLD). When done, I used a heart shaped cookie cutter and made the cut outs. You could use whatever shape you want, festive, creative, hand carved - whatever. When you have the cut outs - put each piece in a medium-hot skillet (nonstick works best) oiled with spray or olive oil. Cook for a few minutes on each side, until the polenta turns a golden color and it's warm on the inside of each piece. I would save the frying step for absolutely last. Do it while the sauce is simmering.

Step Two: Make sauce:

Ingredients:

- Any vegetables you have on hand. I used mushrooms, green peppers, and zucchinis. This made a nice and "meaty" sauce without having to add the meat. A good rule of thumb is about a cup of each of three different types of vegetables. If you have fewer to add, increase the amount of what you have. My girlfriend adds prosciutto to this. If I were to cook with it, I would add it with the onion mixture.

- one large onion, diced.

- 2 to 3 garlic cloves, minced.

- 2 pounds of tomatoes, peeled and diced.

- 1 small can of tomato paste.

- vegetable broth as needed.

- 1 Tablespoon of fresh basil

- salt and pepper to taste.

In a heavy skillet or large pot, add just enough olive oil to lightly coat the bottom. Add onion, peppers, and garlic. Cook until they start to soften and turn translucent.

Add tomatoes. Cook down over medium heat or medium high heat. This will take 10-15 minutes. You want the tomatoes to lose their shape and look saucy.

About 5 or so minutes after adding the tomatoes, add the rest of the vegetables. This is a little unconventional, but I simply hate mushy zucchini.

Add can of paste, and broth to desired consistency. I hate to give an amount here - as the ripeness of your tomato will totally change this. The more water that exists within the tomato - the thinner your sauce will be. You're going for something chunky and thick - not a thin spaghetti sauce.

Let cook for several minutes, then add all spices. Let simmer for another 5 - 10 minutes to let all the flavors meld. Watch for mushy vegetables!

Spoon over fried polenta. Sprinkle with Parmigiana Reggiano (or another tasty cheese) and enjoy!

Note that a host of other starches (rice, brown rice, quiona, or maybe some gnocchi) would serve just fine. In fact, I liked the sauce by itself!

Hey...it makes up 70% of the Earth.

And it makes your body work, so why not drink more of it?

Because it's BORING, that's why.

I like FLAVOR. TASTE. ZING. PASSION ON MY TASTEBUDS.

While nothing beats water when "glistening" and working hard, to drink it otherwise just doesn't pass the muster. The problem is that everything else (a) has calories and (b) isn't as good for you. I won't do the diet soda business. There's only so much caffeine a sane person can handle. So, what to do?

Flavor your water!

I had some mint left over, so I tore up a couple of leaves and tossed them into my Klean Kanteen. Then I added ice and water, as usual, and let it sit.

FLAVOR. TASTE. ZING. PASSION ON MY TASTEBUDS.

Not a mint fan, or don't have the herb? Cucumbers, lemon, lime, berries, and rosemary are all good options. Think a very light tea, and that's the intensity of the flavor. Not overpowering, but still tasty.

I'd been putting cucumbers and lemons in my water for a while. I'd never thought of mint. For the life of me, I cannot remember where I got that idea - but it WORKS.

In other kitchen news, I finally got my LARGE LOAF PANS. YAY! I'm going to try that 15 minute bread recipe in those to see if I can get some sandwich bread. That is a completely sustainable bread recipe that I can use even when I am working. I'm sort of focused on the bread as a new blog I've picked up recently wrote an article about it. I have a renewed interest in my bread quest of old.

I also have some low fat tortillas on the horizon. Maybe tomorrow. Maybe not. It'll be a surprise. Heh.

The countdown and BIG GRIDDLES

Well, ladies and gentlemen. This time next week, you should be reading lots and lots of inspired posts with new recipes galore. Why, you ask? Well, because starting next week....it's....

SUMMER VACATION!

Yes, yes. Teachers are teachers for two reasons. If he/she is worth anything in the classroom - the primary reason is for the children. I mean, all the vacation in the WORLD can't make up for the school year when you loathe caring for and teaching other people's kiddos. However, even from the most saint-like of teachers, right behind "love for children" comes "love for breaks." I'm an "all at once" kind of gal, and LOVE the working really hard to enjoy peace later. Hence why I love the classroom, and why I just buckled down and made FOUR full batches of pancakes yesterday. Yes, four. No, I'm not crazy. I'm griddled. But, I digress.

I am a little nervous about the break this year. You see, I have two energy drainers that live in my home with me. They've each discovered strong opinions that often diametrically oppose the other's. This results in screaming, scratches, biting, and black eyes.

Well, maybe not so much the black eye part.

Anyhow, while I am jumping up and down at the thought of two glorious months of freedom, I am nervous to be on lock down with terrible twos and even worse threes. Now, give me a day when my beautiful daughter and loving son act wonderfully towards each other - I'm SO there. Unfortunately, I get about four of those a year.

Ready or not, here comes the summer...

To ring it in I went ahead and made those batches of pancakes. I was running out of breakfast food and needed some for the freezer. Blueberries went on sale this week, so I bought some of those, and some sweet potatoes, and got cooking! It went MUCH faster than expected as I recently got a griddle that will make 9 pancakes at once. NINE! Can you believe it?

For those that have never used a griddle, I HIGHLY recommend it. Breakfast making is SO much easier with these around. I originally discovered it when I married my bacon-loving husband. I noticed on the griddle bacon and eggs cooked up so much nicer. Then I discovered perfect pancakes were within my grasp. These days, we're not so much on the bacon, but pancakes are still crackin'.

Not just for Asia.

When I moved in with my husband, I brought with me a college relic that I hadn't yet replaced: my old rice pot. Batter and bruised, and certainly not a nice version, it did the trick of cooking rice. My husband was totally amazed: the only other place that he had seen one of these gadgets was in the kitchen of a school friend. Said friend was Vietnamese.

After spending several years in Hawaii, my family considered rice cookers a necessity. Sort of like a blender or waffle maker - every household should have one. In fact, I would have to look up exactly how to make plain rice on the stove. I've only done it but a handful of times in my life.

Back to newly married life, this rice cooker was definitely low end. The rice ALWAYS burned to the bottom, meaning you had to soak it for 24 hours before cleaning. It was also very small. good enough for two - but it certainly wouldn't handle two.

My mom, upon a trip down here, noticed that I still had this sad little rice maker, and sent me an upgrade for Christmas. My rice is always restaurant perfect, never burnt to the bottom, and all I have to do is set it and go. Literally, wash short or medium grained rice three times, add 1.5 times the amount of water to drained rice, press go. When light flicks to warm, put two layers of paper towels to absorb excess moisture for around 15 minutes. Enjoy wonderful sticky rice! Good for a side dish, or maybe making sushi (oooh, I'll have to add that one day) :) I just have to note that you need to buy a good quality one. This is (unfortunately) one area where I think that the better brands are foreign made. Ours is Zojirushi.

Working on a wonderful new recipe for tropical muffins. My batch today was to DIE for, but I want to see if can improve yet again.

I'm thinking pizza will be up tomorrow. I know, I know...I have been promising. I just wanted to see if I could do one other thing to improve the crust. Turns out, I could :)

Thank you Uncle Visa.

In an effort to streamline finances (Thank you Dave Ramsey), my husband has been paying off and closing all of our credit card accounts. One such account had some "points" accumulated. I could use these points for a multitude of things, including a catalog of goods. J told me to use the points before the account closed, as we didn't want to lose the benefits promised to us.

Now, what I would have usually done is gotten a gift card and tried to maximize the value through a sale or something. It would have also been a possibility that I would have purchased something necessary, or something that we were planning on getting anyway. However, I really wanted to get something "frivolous."

I panned through the kitchen goods, and considered buying a larger food processor. I realized that I could likely talk J into buying that for me. So, I continued my search for something that he would never go for me buying on our own. Then I found it. Something I had drooled about on the food network. Something totally unnecessary, but also totally fun.

A KitchenAid Immersion Blender, heaven in a high powered portable blender.

Now, when I got this, the ball and chain ridiculed me for it. He thought it was a completely unnecessary and un-useful purchase. Truthfully, you can do just about everything it does with other small appliances already in your kitchen. It's just that this is SO MUCH EASIER to get in and out of your cupboard. It's so simple to change out the components. And clean up is a SNAP.

So far, with my new toy, I have created:

velvety smooth tomato soup (homemade, of course)
homemade pizza sauce using blended chunks of sauted tomatoes as thickener
pesto sauce in the bowl that I served it in
9 crushed bananas for banana bread in about 30 seconds
the creamiest whipped cream I have ever had (using the wisk attachment)
chopped garlic (using the chopping attachment)

This weekend, I also plan on trying the blender out on whole strawberries as I make them into freezer jam. I'm sure it will take the muscle right out of the berry crushing job that my husband usually inherets. I also plan on making creamy potato leek soup sometime this week.

So, if you like to cook like I do - this is a GREAT little tool.