Let’s Try This Again…. This Time, With Chipotle!

August 21, 2014 by ·













Ok, I admit it.
I suck at this whole “blogging” thing.
I wish I could say I had a great excuse for not posting in a while, like “I was backpacking across Europe with the Italian rugby team” or “I was deep-sea exploring for National Geographic and found the lost city of Atlantis” or even “I was discovered while buying paper towels at Target and just wrapped up fashion week in Milan while walking the runway for Gucci.”    Anything, really, besides the truth: that life has been a rather crazy whirlwind of appointments, kanzashi orders, and exotic events like “doing laundry” and “vacuuming the house.” 
Woo.
Not that these events haven’t been thrilling (I mean, you haven’t really LIVED until you’ve spent a half hour trying to figure out why you put seven pairs of socks in the machine and ended up taking six-and-a-half pairs from the dryer.  Personally, I blame dryer gnomes), but they aren’t exactly blog-worthy.   And while there have been some notable events in between, which I’m sure I’ll tell you about in upcoming posts, life in general has been one big flurry of normalcy that has been somewhat less than inspiring when it comes to sharing with the world.
I aim to remedy that, though.
I’m going to try to make an effort to post more often, both to prove that I’m still alive and also to share some more tips, tricks, and fun recipes.  Like the one I’m posting today, which is one of my favorite ones to make for Reuben since it takes advantage of the amazing farmer’s market produce that’s in season and also tastes just like the stuff you buy at Chipotle.
Yes, I said Chipotle. 
Bigger-than-your-head-burrito Chipotle.  
$8-per-Burrito-but-holy-cow-is-this-good Chipotle.   And if a way to a man’s heart is through his stomach, consider this a secret weapon of looooove. 
I present to you: Copycat Chipotle Spicy Corn Salsa.
This stuff is addicting, amazing, and (somehow) still low-calorie enough that you can put down the entire bowl (*cough, cough*) without guilt.   You can adjust how spicy you like it by adding more or fewer Jalapenos, and can use fresh corn (in the summer) or canned/frozen (thaw it first, duh) corn in the winter months.    The restaurant uses it to top their burritos, but around here it’s used as a side dish or, heck, even a main course.   It’s especially great on hot days, when you don’t feel like turning on the oven. 
And did I mention, guys go nuts over this stuff? 
Delicious.  Low calorie.  Crazy cheap. 

You’re welcome.  
Copycat Chipotle’s Corn Salsa
Adapted from howsweeteats.com 
1 12-ounce bag of frozen sweet yellow corn, defrosted and drained (or 2 cans of corn, drained, or about 4-6 medium ears of fresh corn, cooked and cut off the cob) [See note*]
2 medium-sized jalapenos, seeded and chopped (heat can be adjusted by adding more or less)
1/3 cup red onion, finely chopped 
3/4 cup fresh cilantro, torn or chopped
the juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!  (Personally, we love extra black pepper and cilantro).
*Note: if you use canned corn, either use the no-salt-added kind or adjust the salt added to taste. 
Filed Under: Uncategorized ·

All I want for Christmas is a pony… and some feedback

April 1, 2014 by ·

Once upon a time, not so long ago, I worked at a large corporate headquarters where they had a very popular saying:  “Feedback is a gift.”

Of course some people took this literally, handing out gifts left and right like it was Christmas, your Birthday, and Valentine’s Day all rolled into one.   Around annual review time, especially, it wasn’t uncommon to see people walking around in a daze, the telltale glossy-eyed look on their face that comes when you’ve just had feedback piled on top of feedback, only able to mutely nod when we’d take one look at them and ask simply “Gifts?”

Today, I’m asking y’all to be givers.

It occurred to me last night as a thousand different post possibilities were whizzing through my head like small caffeine-and-crack-fueled ferrets and making it impossible to pare through all the things I wanted to share that the best way to figure out what to write about on here would be to… you know…. ASK YOU WHAT YOU WANT TO READ.

Novel thought, right?   I’m a genius.

So I’m putting this out there today and asking everyone and their mom (hi, Mom!) to comment and let me know what you’d like to see here.   (See that link at the bottom of the post that says “Add a Comment”?  Go ahead, click it!  It’s fun!  Whee!)  Recipes?  Frugal tips?  DIY projects?  Stories and anecdotes about my life and all its craziness?   In short:  What would make this useful, relevant, and keep you coming back for more?   

Opinions, thoughts, feedback… it’s all good!   Post once, twice, fifteen times… whatever floats your boat.  Just be sure to post, so I’m not hanging here like that guy waiting for the other guy to high-five him.    That’s just awkward.  

Feedback is a gift. 
And one you don’t have to worry about wrapping. 
Score.

Filed Under: Uncategorized ·

DIY Greek Yogurt Parfaits = A Delicious Apology

March 27, 2014 by ·

I’ll be the first to admit it… some days I totally fail at being a wife. 

The other night I was out and about in one of the northern suburbs, helping a gal put together a bazillion wedding escort cards (yes, a bazillion.  As in a few dozen more than a “whole bunch” and slightly less than “a bajillion”) when I got a call from Reuben.

Him:  I noticed the floor in the bathroom is damp.  Did the toilet leak?
Me:  Nope, I was scrubbing the floor and accidentally overturned the bucket.  It may still be wet.
Him:  The bath mat is hanging up, did you wash it?
Me:  No.  I hung it to dry when it got wet from the water
Him:  It looks dirty, shouldn’t it be washed first?
Me:  Um, sure.  (<– I am very eloquent at times.)
Him:  Well, there are spots on it and stuff from the water.  It should have been put in the wash.
Me:  Of course dear, whatever you say.  I’ll wash it tonight when I get home. 

Or at least, that’s probably what I should have said.  But I’m a redhead, and it was 10 pm, and I had been running on two hours of sleep.  So what really came out was something more like:

Me:  ARE YOU FIVE?  THEN WASH IT ALREADY!   SHEESH!  I AM NOT THE ONLY ONE IN THIS HOUSEHOLD WHO CAN WASH THINGS!  DON’T EXPECT ME TO DO EVERYTHING AROUND HERE!

We hung up pretty quickly after that, and after I spent about thirty seconds fuming not-so-silently I had to admit to myself that I overreacted and (although I DO stand by the fact that washing is an equal-opportunity chore) he probably didn’t deserve to get snipped at. 

See?  I can be rational.  Occasionally. 
(You’re agreeing with me, right?  Smile and nod….)

Don’t worry… it all ended well.  I got home, we both apologized, yaddah yaddah.  (He explained he wasn’t asking me to do it, he just wanted to know if it was done already so he wouldn’t double-wash it.  Whoops!).  Hugs and Disney feelings all around.   But it was a good reminder to me that as much as I like to think I’m a half-decent helpmate, I still have a loooong way to go.    (Also, it shows that any conversations after 10pm should probably be limited to “my, it’s dark outside,” or “wow, dear, you are looking fabulous without makeup tonight.”     If all else fails, just stand in the corner and throw me chocolate until I’m (1) fat and happy, or (2) asleep.)

As for the picture… these DIY fruit and yogurt parfaits are a fabulous way to save some money, save time in the morning, and also have a healthy breakfast that you can take with you.    Additionally, if you’re a consummate jar-hoarder like myself, it’s a nice way to put them to good use. (The one in the picture is a glass gravy jar, but anything will work).    I make one for Reuben each morning, since it’s one of the few things he’ll eat for breakfast besides “coffee” and “more coffee“.  

To assemble, simply layer greek yogurt, some granola, and various fruit combinations on top of one another and then store in the fridge.   Easy, right?   They’re perfect for breakfast because they are portable, can be made the night before (or even a few days ahead of time), and only cost pennies – especially if you make your own yogurt and/or granola (I’ll post how to do that soon).    If you’re worried about the granola getting soggy, simply fill with layers of yogurt/fruit ahead of time and leave some room on top, then add the granola in the morning before you head out the door.   

They also score major brownie points with loved ones which are always nice to have.
(Pardon me while I go make about five million more of these)  

Filed Under: Uncategorized ·

Snowmageddon and Snickerdoodle Blondies

February 22, 2014 by ·

I’ve always wondered what kind of a person decides to become a weather reporter.

Do they go to journalism school and then think “Gee, I love being on TV but that whole news thing is so BORING.   You know what I could talk about for hours, though?  Clouds.  Clouds and wind.   Yep, totally love that cloud/wind stuff.”

Then they spend the next twenty years or so trying valiantly to make the weather sound new, fresh, and exciting. 

Which is why snowstorms, like the one we got slapped with last night, seems to make them positively giddy.   

“SNOWMAGEDDON!” they chortle, rubbing their hands together in glee.  “SNOWPOCALYPSE!”  “SNOWAPALOOZA!”   

Suddenly filled with power at all eyes on them, they bounce around on camera and point with big, sweeping motions at the blobs moving around on the green screen behind them, their bodies trembling with excitement like over-caffeinated chihuahuas in an effort to get us to acknowledge the magnitude of the event.   Snowstorms in Minnesota are their times to shine, and this winter up north has been a very shiny one for them indeed.

Last night and yesterday it snowed…again… dumping some 6-12 inches down on the metro area and wrecking yet more havoc with the transportation systems and people’s plans.   Thick and heavy, it mounded itself on top of the already-precariously-high snowbanks until even I (who hates snow but subscribes to the “you live in MN, suck it up” mentality) found myself emailing job openings in Florida to Reuben, explaining why the position of Cart Attendant II at a grocery store down south is vastly superior to a management position up here.  

Reason #1:  No Snow. 
I win.

I also found myself leafing through my recipe binder to distract myself from the depressing sight of yet more white stuff falling outside.   While my instinct was to make something that involved five different kinds of chocolate, I ended up picking out a non-chocolate one since Valentine’s Day was last week and I figured people could use a break after sampling “chocolate-covered – <insert item>” and “red-velvet – <insert food>”.   Besides, when the world outside is cold and wet and snowy, there’s nothing like the warm scent of cinnamon and sugar to make everything seem a little less crazy and a little more cozy.

These snickerdoodle blondies are quick to whip up, and the cinnamon and sugar coating on the top AND bottom crisp up in the oven to a nice crackle finish that melts in your mouth with each bite.  And the texture?  Like soft, chewy snickerdoodle cookies in half the time it would normally take you to make a batch.    Though the recipe was originally created for high altitudes, I’ve adapted it slightly for lower (a.k.a. Midwest) baking by reducing it by an egg and adding more sour cream for moisture.   I’d also recommend erring on the side of slightly underbaking them, otherwise the texture becomes more like a “cake” and less like a “cookie”.  For me, 25 minutes was perfect.  

And as an added bonus, you can totally trade them to your neighbors to bribe them into shoveling for you.   Not that I would do that, of course.   *hides empty pan* 

So what about you?  What’s YOUR favorite way to spend a snow day?

——————————————-

Chewy Snickerdoodle Blondies
Adapted from Frugal Antics

Ingredients
  • 1 cup butter or shortening (shortening gives a better texture)
  • 1½ cups sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp baking powder
  • ½ teaspoon salt
  • ⅓ cup sugar
  • 1 Tbsp cinnamon

 

Instructions:
  1. Cream shortening and sugar.
  2. Add eggs, one at a time, scraping down the bowl between eggs.
  3. Mix in sour cream.
  4. Combine flour, baking soda, cream of tartar, baking powder and salt.
  5. Mix into shortening/sugar mixture.
  6. In a separate, small bowl, combine ⅓ cup sugar and cinnamon.
  7. Sprinkle half the cinnamon sugar mix into a 9X13 pan.
  8. Spread batter on top.
  9. Top with remaining sugar mixture.
  10. Bake 350 degrees for 25-30 minutes.
  11. You don’t want this too much like cake, so opt for less time if you need to.
Filed Under: Baking, Bars, Brownies, Cinnamon, Dessert, Snickerdoodle, Snow ·

Have You Exploded Yet?

February 11, 2014 by ·

Let’s all play a game, shall we? 
It’s an easy one, I promise.

I’m going to pretend that I haven’t posted in a month, ON PURPOSE, so I can build suspense.  It has nothing at all to do with the fact that life just seems to keep getting in the way… nope… just building suspense.   Lots and lots of suspense.

Then you, my lovely friends, will smile and nod and COMPLETELY AGREE with me that you knew it all along and are now so suspense-filled that you’re ready to explode if you don’t get a new recipe soon.  Smile and nod.  Smile and nod.

See how much fun that is?  

It’s not that I haven’t been cooking and baking.  It’s just that life, in all its odd glory, always seems to have a way of mixing up even the best-laid plans when it comes to posting.   Not to mention the fact that it’s I-didn’t-sign-up-for-this cold out up here in Minnesota, which tends to lend itself to the desire to hibernate rather than get things done.   And let’s be honest (because we’re friends, and that’s totally what friends do) here, I wanted to wait until I could post a recipe that involved sprinkles.  

Except I forgot something. 

It’s January/February, the months of good intentions.   The time of year when everyone and their second cousin decide to swear off sugar and sweets and SPRINKLES and opt into low-carb, low-fat, low-gluten, low- <insert supposedly bad thing here> food to go with their new gym membership and bright, shiny resolution to lose ten pounds before July.    Which means that the cookies and bars I’ve baked (and foisted off on Reuben and his office) aren’t as warmly received as they should be, and I’ll be darned if I’m going to have two dozen sprinkle-loaded cookies sitting around the house calling my name.   So in lieu of the sprinkle fest that I wanted to post, I’m sharing a new recipe with you instead that is more appropriate for the bitterly cold weather we’re having.    It’s bright and colorful, easy enough to make (you can prep it ahead of time, and make it in the slow cooker during the day), and the sugars can be swapped out with Splenda or honey or whatever the heck the newest diet fad allows.    It also makes your house smell like sweet, spiced cinnamon apple heaven, which earns it extra brownie points in my book.    Try it on its own, as a side dish, or slathered onto warm homemade rolls or bread.   Or put it in a jar and bribe give it to your friends.    You really can’t go wrong with it!

Now if you’ll excuse me, I’m off to go order more sprinkles.  Because I give the diets another two weeks – enough time to let 99% of people fall off of the wagon – then will commence SPRINKLE-PALOOZA 2014.  

See what I did there?
Suspense, people.  Suspense. 

Slow Cooker Cranberry-Apple Spiced Chutney
Prep Time:  15 min.

Ingredients
  • 2 lbs fresh cranberries
  • ½ c sugar
  • 1 c brown sugar
  • 1 c raisins
  • 4 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp cloves
  • ½ tsp allspice
  • 1 c apple juice
  • 2 c chopped onion
  • 2 c chopped apples
  • 1c chopped celery
Slow Cooker Instructions:
  1. Rinse the cranberries and sort through, discarding any overripe ones.
  2. Combine everything in a slow cooker. Set to low for 5-6 hours. Stir once an hour.  (Note: Cooking time may vary depending on how hot your slow cooker gets)
  3. Let cool and transfer to an airtight container and chill completely in refrigerator. It will set up more as it chills.
 
No slow cooker?  No worries! You can still get in on the love:
  1. Bring the first 9 ingredients to a boil, then simmer for 15 min.  Add last 3 ingredients. 
  2. Cook for another 15 min, or until cranberries are soft.
  3. Let cool and transfer to an airtight container and chill completely in refrigerator. It will set up more as it chills.
Notes
This can be served either chilled, room temp or warmed back up.  It’s also great in Bento lunches or lunchboxes!
Filed Under: apple, chutney, cranberry, Recipe, side dish, slow cooker ·

When Life Hands You Bananas…

January 6, 2014 by ·

I always thought that the first recipe I posted on here would involve the word “sprinkles”. 

Probably more than once. 

Something flashy and sweet, like “sprinkle covered chocolate sprinkle cheesecake raspberry cookies….with sprinkles”.    But life, apparently, was having none of that. 

I awoke this morning to the sound of “Lily, NO!” and the sight of my husband carrying our ten pound white fuzzball of a dog across the room.  (This was not so unusual, since our dog has a “personality”… a.k.a. she probably thought her name was “No! No!” for the first six months we had her.)  Then, five minutes later, I hear a loud sigh and the sound of the shower running.   Naturally, I was intrigued.  

A few seconds later a sopping wet dog streaks into the room, chased by my suit-and-tie-clad husband, who informs me that this morning she decided she wanted to do her morning ‘business’ ON OUR BED.   Even better, when my husband brought good ‘ol “No! No!” outside to finish up, she proceeded to do so, then SIT IN IT in the snow.   

I just realized that not only does my first post NOT involve sprinkles, it also involves animals and poo.   What a stellar way to kick off a blog.  (Any six-year-old boys out there who follow me probably think this is the most awesome blog ever).  

Let’s just say my poor husband was having a rather rough start to the day.   So I decided to be a good wife and bake him some warm banana bread for him to come home to.    *Pats self on back*

Ya’ll, if you’re having a rough day, THIS is the bread to make.  Moist and rich, it is packed with bananas and the perfect mix of savory and sweet.   Even better, the taste improves with time, so it’s the perfect recipe to make a day or two ahead of time, although after you taste it I can’t guarantee that it will be around that long. 

Best Ever Banana Bread

Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/4 cup mashed overripe bananas (about 5-6 medium)

Preheat oven to 350 degrees.  Grease a 9×5 pan.  (Note:  These also make great muffins or 3 smaller mini loaves, just adjust the cooking time accordingly)

In a large bowl combine flour, baking soda and salt.  

In a separate bowl cream butter & brown sugar.   Stir in eggs and bananas. 

Stir banana mixture into flour mixture, until no pockets of flour remain.   There will probably be lumps of bananas left – this is good!  They will bake down in the oven and help keep the bread moist for days.   Pour mixture into prepared pan(s).

Bake for 60-65 minutes (for large loaf) or 25-35 minutes for smaller loaf pans.   They’re done when golden brown on top and a toothpick inserted into the center comes out moist but clean.    Let cool 10 minutes, then turn out onto a wire rack to finish cooling.

Slather with butter, honey butter, or just eat plain.   Try not to eat the whole loaf at once… or at least hide the evidence if you do.  

Filed Under: Uncategorized ·

Hello World!

December 27, 2013 by ·

There’s nothing quite like that “new blog” smell…

… or are my cookies burning?

Either way, it seems like a great time to start something new.   A new year, a new life, a new blog.   My aim is to use this as a place to not only ramble on and on about the quirky things that run through my head (do ferrets have toes?) and the odd assortment of activities that make up my day (“So there I was, dressed in men’s pajamas with a cucumber on my face, singing into a hairbrush, when….”),  but to also start sharing some of the cooking recipes, DIY projects, and other random flights of fancy that brighten my day and may be of some use to other people as well.

So please, take a leap of faith and follow me!   Even better, click on some of those fabulous shiny buttons on the page.

Because when you take one feisty redhead, send her off on her first year of marriage, and add in a new husband and a puppy… you never know what could happen!

Filed Under: Uncategorized ·

Jessica’s 1st Post

December 4, 2013 by ·

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Filed Under: Uncategorized ·