Happy Saturday, Dear Readers:
Well, after having a nearly complete post deleted–POOF!–here I go again.
Here’s a study that ties chocolate consumption to cognitive function. We need a study for this?
Seriously. . .chocolate is The Food of the GODS, although BF doesn’t think so. Of course, that doesn’t stop BF from asking me to make brownies. . .from a box. As I explained, I’m accustomed to making brownies from a BOOK. And because he was busy with something else in the morning, I got to make them. One of those mixes with a packet of fudge that you mix in the middle, producing a “molten lava” center. Yeah. . .I’m not eating that.
While this week is focused primarily on whole turkeys, the Butterball company is looking to next week, and expanding turkey all year long. Ground turkey goes up against ground beef, and so the CEO is focused on winning that battle. Plus he tells you not to thaw your turkey in the dryer. (No kidding.) I’m still hoping to find turkey thighs around here–they really are the best part of the turkey. But if you’ve got a whole bird, get thawing.
And wine aficionados can rejoice: this years supply of Beaujolais Nouveau has started to ship, and while I don’t know if I can find it here, it’s a rather inexpensive bottle. If you’re not familiar with it, BN is a “young” wine, not intended to age. I used to hear Martha Stewart talk about it every year about this time, and it’s produced in time for Thanksgiving in the US (although that’s not the original intent.) You can read more about it here.
Well, we got a little surprise last night–BF’s daughter is coming to Turkey Day with her spouse and child. (BF is actually a grandfather, too.) So, all of a sudden, I’ve doing turkey and everything else. Well, not all of it–she’s bringing some pumpkin (or is it pecan?) pie, and mac and cheese. Me? TURKEY! While we were on the phone with her, I told BF I was going to brine (it will probably be a turkey breast or two.) He said, “she’s going to brine it, whatever that means.” It means, darling, that I will knock your socks off. I know I have a jar of this brine somewhere in the pantry along with brining bags, but if I can’t find it, I’ll make this one from Martha Stewart’s website. Of course, there will be Cranberry Ginger Relish, some (non-gluten-free) cornbread, sweet potatoes (probably this recipe) and maybe one or two other things I’ve made before.
I’m also thinking about what I might be able to waffle and/or slow-cook ahead of time. Cornbread waffles?
Thankfully, BF is off Monday and Tuesday, so we will be working at the Casa on the proyecto embellecimiento (or “beautification project,” thank you, Google Translate.) We will primarily be clearing an area for the five of us to dine in, rapidly moving my things into the studio and many of this automotive things back to the garage where they belong. (A house is not a car repair shop.) We’ll find a designated spot–and a box–for the things that he can’t put outside. I hope to share studio pictures one of these days.
Now, if you’ll excuse me, there’s some chocolate with my name on it at my local Winn-Dixie.
Hello, again, Dear Readers:
Bet you weren’t expecting *that* ending, were you? Nope, me either–and that was before I wrote it. But all’s well that ends well in the HeatCageKitchen. He still likes me.
I think I’ve lost about 10 pounds since moving. I got my scale out after we visited Neighbor E a couple of weeks ago to get my stuff, and have been using it almost daily. It’s the sleep, and not eating a lot of carbs or eating too late at night. The housework is helping, too. Eventually I’ll be using the kettlebells again, doing some yoga, and utilizing the EZ Gym, which I plan to put up on a wall. Might be bikini-ready next summer, but we’ve got some time. Meantime, my set of 3-Way Ponchos are pressed, washed, and ready to wear. (Glad I bought them when I did–the purple one is no longer available, but I have a Simplicity pattern to make more of them later.)
We have not yet replaced the toaster oven, and while we have plans to, it’s a matter of. . .money. It’s OK–I’m not doing a lot of specialty baking right now, but BF promises that there will be a replacement soon. Maybe not a $200 Cuisinart (but I have coupons from Bed, Bath & Beyond if we do go), but he will get me another one–he told me he will, and he doesn’t break promises. I knew it was going to need replacement months ago, I just put it off, hoping things would improve and I could buy one myself. Well. . .BF knows to put a bug in Santa’s ear, if nothing else. And I’ll make him those boxed brownies again, too, if he asks.
I would have published this post two weeks ago, but, well, the pictures weren’t coming out straight. Then I had to leave the library and pick up BF from work. Then I couldn’t make it back to the library. Then, last Monday morning. . .I pulled a back muscle, and couldn’t move much. I was crab-walking for nearly a week! Finally. . .my back is better, albeit still a little bit sore. Crab-walking over, I’m back at the library. I’ll be working on more new subjects to write about to bring to you. I just don’t find out about new “things” like I used to. Guess I need to go read more.
The back room is finally cleared out, and we hope to do some painting before setting up my studio–sewing room, exercise area, media room and “corner office.” We have a few of my things in there, plus some of my clothes, but. . .we’ll try to get some painting done first. Then, over time, more book shelves, a china cabinet (maybe from IKEA), another big rack for kitchen stuff (I’ll make that cover, finally), some shelves above the doorways, and some other things to turn the former “man cave” (and I do mean“cave”) into a house for a man and a woman to happily live together in. My IKEA Fusion dinette will sit by the front door and become a breakfast nook (soon as we get the car parts outside and replace the damaged miniblinds.) One thing at a time, right? Once we get a lot of my things in the back to furnish the studio, the rest of the house will be neat, tidy and company-ready.
That silly 60-pound pit bull knocked the Meyer lemons off the tree, one at a time! They are now in the kitchen window, hopefully ripening, and I’ll take any seeds and propagate them into more trees. (Meyer lemons are $4 a pound at Fresh Market, so why not?) Last night the Hounds of Baskerville also knocked over the cut celery stubs I cultivated into re-growing. I hope that they weren’t too far gone and that I can save them, but celery is cheap. I told him I would “whip that dog into shape.” Yeah. One look in those eyes and you know I won’t be whipping anything. (We don’t really hit the dogs, of course, but we know someone did once.) But I’m giving them occasional treats so they’ll get used to me, and listen when we start doing doggie boot camp training. (BF gets some treats, too.)
The basil plant I bought from HEB to cut and propagate is now in the kitchen window, and I hope to have more plants growing soon. (PESTO!!!!) I haven’t talked BF into building me a cold frame yet, but that Plexiglas out in the shop isn’t scrap (darnit.) I really, REALLY need to plant the green onions and start more of them, but I haven’t gotten to that yet. The Hatch chili plants are now all outside; soon I hope to start planting stuff, I just keep saying “tomorrow.” But it’ll happen, and BF will stare at it with buggy eyes wondering what the heck is going on, just like the pantry.
I read BF the last blog post, and he said that I was wrong on one thing: he does not drink more than a cow produces in a day. Seems that when he was a kid, he worked milking cows. A cow produces 25 pounds a day, he says, and a gallon weighs 8 pounds. (BF was in the Navy, you know.) Well, a quick check at DairyMoos.com shows that his math is a bit off, BUT–BF drinks about half a gallon a day, I think. Seriously, he really does, and <nails on chalkboard> Coca-Cola at work during lunch. I told him we should get our own milk cow. (I’ll be the one taking it for walks and cleaning the litterbox.)
I had another trip to Baton Rouge a couple of weeks ago, but BF and I also had an errand there one night as well. I begged, PLLEEEEEEEEZZZEE???? and he took me to Trader Joe’s for a stock-up run afterwards. He didn’t know what that was, and I promised him it would be faaaaaaabulous. (I’m guilty of over-using that word.) He saw the Petco two doors down, and we buzzed in there first. THEN we grabbed a beautiful red basket and headed into TJ’s. Got more olive oil, a packet of uncured bacon ends, some chocolate for my birthday cake, (the one from Suzanne Somers) and a few other small things. On the way out, I saw something in the freezer case–frozen quiche. This one is about the size of a pot pie, except the crust is on the bottom. So he would finally understand, I showed it to BF. “You are NOT going to get me to eat that!” he exclaimed. I wasn’t asking him to, I just wanted to show him what it looked like, so he can have a frame of reference, and understand frittata. Yeah, that worked.
I brought my own cloth shopping bags, including the cold bag I made a couple of years ago, and we were right at home with them. I explained to the (male) cashier that this was BF’s first time in TJ’s. BF protested: “I was ambushed.” It’s not the mall, for heaven’s sake–TJ’s is the size of a large convenience store. But I won’t drag him into one ever again, he’ll only go if he wants to (or he wants to keep an eye on me.) BF’s verdict: “It’s just a grocery store.” Oh, well–he eats good. Like this chocolate delight from our last trip to my HEB in Clear Lake:
As I mentioned in the last post, I visited the Mandeville Fresh Market a couple of Sundays ago, and boy did I bring home some goodies. BF was impressed with dinner–and I didn’t have to work too hard, either. Much like my years of living in Clear Lake and shopping after an in-town SGI activity, I went to a study meeting at the lovely home of PB and NM and went shopping afterwards, since I was in the vicinity. (They are the nice folks who came over and home visited me a week or so after my abrupt, unfortunate departure from Texas.) This time, I was on their turf. It was a small meeting, just seven of us, in the middle of an idyllic wooded setting.
I asked PB about getting to Whole Foods, and once again, I ended up at The Fresh Market, but that’s OK. (I got there a couple of weekends later after the district meeting.) See, once you get off the freeway, you go left for Whole Foods and right for The Fresh Market. . .and I got those directions mixed up. Oh, well.
I went primarily to get something for Sunday dinner, and *maybe* to mooch a little more free coffee, too. Well, I had some, but this time I could have coffee. Well, I bought some–a half-pound of decaf Hazelnut Creme. Yum. BF, as always, was not impressed. But it smells so good!
I walked around and examined the glass meat case and thought about different things I could make for dinner. I also picked up a few favorites:
I’ve since discovered that the local Winn-Dixie stocks Bush’s brand cannellini beans. Woo hoo! (No shelf-stable unsweetened chocolate almond milk yet, but I’ll keep looking around.)
I haven’t yet made any hummus, but when the time comes, I am ready to rock and roll:
Originally, I was going to cook up Nigella Lawson’s Pollo alla Cacciatora, but I would need to buy more than I’d planned on, plus I wouldn’t know where the white wine was. Looked a little more, and prowled more, and by the meat case, I saw the jars of Frontera “chili starters.” Different types of base sauces where you brown meat, add the jar, cook it a little more, and it’s done. Well. . .BF has an issue with tomatoes and heartburn after a certain hour of the night, so I passed on the first one. Then I saw the jar called “white chili.”
Never saw these in Houston, or maybe I just didn’t go to the right places. Chef Rick Bayless has a line of Frontera food products, which includes three types of chili starters, and the “white” chili has. . .Hatch Chiles!
I asked at the meat case, and was assured that it was not a hot kind of chili. So, those two items were loaded into my little hand basket along with the cans and the coffee.
I was so proud of myself–a healthy, delicious dinner inside of 20 minutes! I hoped BF would agree that it was tasty and fast. I kept him in suspense, and let him know dinner was, um, “in the bag.” Now to convince him it would be good.
On the way home, I thought it would be a good day to finally make our “special cake.” You know, the one with the Hatch Apple Pie Filling. I already had the cake mix and the butter, so why not? (There goes the “healthy” part.)
This beautiful jar contains some delicious apple pie filling that’s accented with the flavor of Hatch chilis. You didn’t think you could do that? HEB carries lots of Hatch products that are sweet–the cookies come to mind as well.
Here’s what’s on the rest of the jar:
I used the whole jar, of course, because that’s what the recipe calls for:
Yes, it’s worth it, for an occasional splurge. RARE occasions.
BF was at work until 4:00 pm, but one of his car guys was coming over. I asked BF if the man would be joining us for dinner, and he said “yes.” When I got home, the man was outside napping in his truck, waiting for BF to return to the homestead. I went inside to get started.
I got started on the cake first, since that would take 45 minutes to bake. Here we go:
This is what’s called a “dump cake,” in which you dump everything together and bake it. The recipe was provided by the HEB Cooking Connection folks in the Clear Lake City Blvd. location, and it’s the same one Neighbor E and I were privileged to try before Hatch weekend. (E has since made his own at home to enjoy.) First, I cut the butter into bits buy cutting lengthwise, turning the stick and then cutting it lengthwise again, to make these little squares:
Two lengthwise cuts and you get little squares!
Next, I put the little squares into a bowl and stashed them in the freezer to keep them cold.
Now, preheat the oven to 350F, and butter a 7″x 11″ pan. Unfortunately, I didn’t realize I needed that specific size, so I used the 9″ x 13″, which was too big. I made do, though:
Since the pan was big, this is what I ended up with:
Carefully pour the cake mix on top, but don’t mix them:
Now retrieve your butter squares from the freezer, and start laying them on top the cake powder:
Drop this baby into your preheated oven, set the timer, and about 45 minutes later, this is what you end up with:
It’s hot, so you might want to let it cool a little–or completely–before eating. The top is sweet and crispy, while the bottom is soupy and sweet with the flavor of Hatch chilis (but no pepper heat.) Serve it with whipped cream, ice cream (BF’s preference) or just plain. However you serve it, you’ll be popular. It’s that good.
While that was baking, I got busy with the rest of dinner:
Can’t get much easier than this–get it into the hot pot:
And brown that ground turkey up:
Once the meat is browned well, add in the starter and a cup of water:
Cook it for 20 minutes, and this is what happens:
By now, the Hatch Apple Dump Cake has come out of the oven, and has cooled.
The “cake” actually forms a bit of a crust, since it’s baked on top with the butter. More like a pie crust than a cake–but don’t kid yourself, this is REALLY worth the splurge, folks.
Now, with these two manly men on the patio working on a car and making lots of noise, I brought dinner out to them, fresh and hot, and we had dinner together:
Unfortunately, they didn’t get this point, and walked into the kitchen. . .I yelled, I mean, called, at them to come outside to the patio. Both were a bit surprised that I would bring dinner out *to* them, particularly the friend, who, apparently had not been briefed on my mannerisms and habits. I try to be polite and helpful, you see, and I thought it would be better to bring it out to them so they wouldn’t have to stop for too long. When car guys get together, they don’t like interruptions. They just want to do CAR STUFF. So I did what I could to make that happen and make clean up easy (hence the paper bowls.)
BF knew all about the Hatch chili thing because, well, I told him. More than once. However, his “car guy” friend got the lecture, and I joked with BF that he was going to go home and tell his missus all about it. Know what? He did–we got a call from him on the way back from Houston the next week, and I answered since BF was driving. I asked him if he’d told the missus, and he said, “Oh, yeah! I told her all about them, and how good it was.” See? Education is a great thing, and one more person in the world knows about the wonderful Hatch chiles.
Now, despite my love for Pinterest and new trends, I have apparently missed the phenomenon known as a “Dump Cake.” Well, I’m not baking cakes terribly often, unless it’s sugar-free and gluten-free, and they’re usually for me or a specific group of people (like the recent vegan stuff I made to bring to LK’s place in Clear Lake for district meetings.) But checking Pinterest just now, there are hundreds of “Dump Cake” recipes, in which you assemble a few ingredients–dump them into a pan–and bake them. There are even Dump Cake recipes that go into. . .a Crock Pot. No kidding. Wonder if there are any Paleo versions? I’ll be checking that for sure.
This article from Buzzfeed lists 15 “super-lazy” dump cakes that require nothing more than a bowl to mix them in and an oven or slow cooker to bake them. Two highlights are this Black Forest Dump Cake that makes me want some (but I know better, I gained a pound and a half!) and a gluten-free Blueberry Dump Cake from Nicole at Gluten Free on a Shoestring. And then there’s this very sweet one from Moms With CrockPots.
Diabetics–start your insulin!
Once again, the holidays are coming up quick, and it will soon be time to be firing up your slow cookers and waffle makers to keep it all going. Office parties, family get-togethers and all manner of other social events will show up quick. So, a “Dump Cake” can be one more arrow in your arsenal of recipes for the holidays or anytime you need something quick.
See? You learned something today. Well, I did, anyway.